Bangkok Chicken Coconut Curry Rice Noodle Bowls

Ingredients:

Coconut Curry Sauce:
1 tablespoon high heat oil ( grape seed oil)
2 shallots,chopped
1 tablespoon fresh ginger, minced 
2 1/2 tablespoons red curry paste
1 14-ounce can regular coconut milk
½ cup reduced sodium chicken or veggie broth 
3 tablespoons sugar
1 tablespoon hot chili paste 
2 1/2  tablespoons fish sauce
2 1/2 tablespoons Tamari soy sauce

For the Bowls:
6 ounces rice noodles 

2 chicken breasts chopped into bite size pieces
1 tablespoon high heat oil
1 onion, thinly sliced
1-2  cup chopped broccoli florets
1 cup shredded carrots
1 cup chopped asparagus
1 cup shredded purple cabbage

1 zucchini chopped
sesame seeds for topping
limes for serving
a handful of fresh basil for serving ( julienne the basil)

Directions:

1. Noodles: Soak the noodles in a bowl of cold water. Start this right away - they need at least 20 minutes or so of soaking. When they're soft, drain and rinse.
2. Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15- 20 minutes or until slightly thickened. Continue on simmer until veggies and chicken are cooked.
3. In a large skillet, heat the oil over high heat. Add chicken and cook 4-5 minutes until just barely cooked. Add a a few sprinkles of Tamari and fish sauce and toss around chicken. Remove chicken and set aside. Add a but more oil. Add the onion, and cook for 2 minutes. Add carrots, zucchini, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add back chicken to pan. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime and basil leaves.

Paleo Mac and Cheese

Ingredients:

1 head Cauliflower ( I use yellow Cauliflower)
2 Tb. Grass-fed Butter
½ tsp. Celtic Salt
¼ C. Water
2 T. Grass-fed Butter
1 Small Sweet Onion, diced
½ tsp. Garlic Powder
¾ tsp. Ground Mustard

Cayenne pepper to taste
1 tsp. Celtic Salt
3/4-1 can Coconut Milk

1/4 cup Nutritional Yeast
1 Egg Yolk
Pepper, to taste

2 Tb. grated parmesan cheese ( optional depending on diet restrictions) 

2 Tb. grated parmesan cheese for topping

Directions:

Cut the stalks and leaves off of the cauliflower and break it into small pieces. Add the cauliflower to a large sauté pan as well as the 2 T. butter, ½ t. salt, and water. Place on medium/high heat and cover with a lid. Let the cauliflower stead inside the pan for about 5 minutes, until mostly tender. Check the water levels every few minutes to make sure that it doesn’t all evaporate. When almost tender, remove the lid and let the cauliflower sauté for a minute or two, or until lightly caramelized in spots. Turn heat off, cover, and keep warm until ready to toss with the cheese sauce.

Cheese Sauce:
Heat the 2 T. butter in a saucepan over medium/high heat. Add onion, garlic powder, mustard, and salt to the melted butter.
Sauté for 5 minutes, or until onion is translucent. Add the can of coconut milk to the saucepan and bring to a simmer. Allow to simmer for about 10 minutes, or until the onion is tender and the coconut milk has reduced by ⅔ and is thick. Add the nutritional yeast, cayenne and additional salt to blender. Pour the onion and coconut milk into a blender and puree until very, very smooth. Immediately add an egg yolk and parmesan cheese to the puree and blend well. The hot puree will cook the egg which will thicken the sauce and give it a rich texture.
Check seasonings and add more salt or pepper to taste.
Pour over the hot cauliflower and toss to coat. I place mixture in oven safe dish and sprinkle parmesan cheese over the top. Place in oven on Hi-Broil until lightly browned,
Serve.

*This sauce is so tasty and can be poured over any veggie or chicken dish.