Smoked Paprika Chicken Thighs

For the past week, or so, I have been honing in my diet. I had gotten pretty lax, especially on the weekends, and when it came to alcohol. I have felt SO great this past week and I am excited about the results that will come with strict paleo. I even celebrated my birthday this past weekend and ate mostly salads and had only 1 square of dark chocolate! I got affirmation this morning that this is how I should be eating by setting a Personal Record on my squat clean! All summer long I had tried to increase my weight, to no avail. Well, this morning I increased my weight on my squat clean  by FIFTEEN POUNDS! That means that I squat cleaned 130 pounds! I was so pumped!! I am certain that this had something to do with my clean diet. It's amazing what your body is capable of, if only you take care of it and feed it clean, nutritious, foods. This recipe is one that I made last week. Adam and I were both amazed at the flavor and we loved the crispy skin. It was so good that I had a thigh the following morning for breakfast, another at lunch that same day, then again the next day for lunch - that means that 4 out of my next 6 meals, I ate this!

Ingredients:

• 8 bone-in, skin on chicken thighs. Roughly 2 pounds or so.
• 2 Tbsp smoked paprika
• 1 Tbsp garlic powder
• 1 tsp cayenne powder
• 2 tsp salt
• 1 tsp ground pepper
• Juice of 1 lemon
• 1/4 cup EVOO

Instructions:

1. In a bowl, mix all spices. Stir in lemon juice and EVOO, until well combined. 
2. In a glass baking dish, place chicken thighs, then cover with marinade, and cover your dish with foil. Ensure that all sides of the chicken gets coated with this yummy goodness.
3. Allow to marinate for at least an hour, if you have the time to spare. If you don't then go ahead and pre heat the oven
4. Once they have marinated, pre-heat oven to about 420 degrees. With baking dish covered with foil, allow to bake for approx 35 minutes.
5. After they have cooked the full 35 minutes, uncover the dish, and broil the chicken for 3 minutes.
6. Remove from oven, and allow them to sit for 5 minutes before serving.
7. Consume, and try to save some for leftovers the next day.

I served this with roasted broccoli and sweet potato fries. 

Lemon Herb Chicken

I love using fresh herbs! Not only is the flavor more pronounced than dry herbs, but they make the kitchen smell so good! I don't always use fresh because, well, they are more expensive and I tend to let them go bad before I can finish them off. But occasionally I like to treat myself (and my taste buds) to fresh herbs! This chicken was SO flavorful and I just know it is because of the fresh herbs.

Ingredients:

• 2 lbs chicken (I used thighs)
• 2 meyer lemons, juiced
• 2 sprigs rosemary
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 1/4 cup EVOO

Instructions:

• Juice the lemons and roughly chop the fresh herbs
• Mix all ingredients, except the chicken, together in a small bowl. Put the chicken in a glass baking dish and cover with EVOO herb mixture. Let marinate in fridge for an hour or so.
• Heat skillet over medium high heat. Cook chicken for approx 6 minutes on each side, or until no longer pink.

I served mine with broccoli salad and mashed sweet potatoes.

Chicken with Creamy Pumpkin Sauce

*Disclaimer: Please do not let the poor quality of this picture keep you from making this dish. My iPhone and Instagram can only do so much*

Fall is here and for me, that means I no longer get weird looks for incorporating pumpkin into my dishes. I LOVE pumpkin and enjoy in year round. In fact, I always chuckle to myself when I hear people begin to rant and rave that the Pumpkin Spice Latte is back at the over-rated Starbucks. The world starts freaking out and going crazy when TheBuck releases it each year. Luckily for me, the local coffee shop that I frequent (The Red Cat) has pumpkin YEAR ROUND! Did you hear that???? Reason #352 to support local business. And if you're wondering what I get, its more-times-than-not a 16oz latte with an extra shot of espresso, *only* 2 pumps of pumpkin(otherwise it's too sweet), and cinnamon in the bottom. This is hands-down the best tasting and smelling latte in Birmingham. And, you don't have to tell me, I know that milk isn't paleo, kill me now, but I love it in my latte. If I happen to order plain coffee, I'll drink that black. #tiedballgame

Once again, I loved this dish. I've got to be the least picky eater in the world. I love practically every dish. Lucky me. Adam, however, is not a fan of coconut and if you aren't either, well then try it - you may surprise yourself, find something to replace it with, or skip this recipe all together. If you do the latter, you will be sorry. This dish made only enough for our dinner. Up the ingredient count if you want leftovers.

Ingredients:

• 12 oz chicken breast tenders
• 1 Tbsp coconut oil for sautéing
• 1 Tbsp coconut oil for sauce
• 1/2 tsp tarragon
• 4-5 Tbsp pumpkin puree
• A little less than 1 cup of coconut cream*
• Salt and pepper to taste

Instructions:

1. In a skillet over medium heat, melt 1 Tbsp coconut oil, then add the chicken. Cook for about 6 minutes, on both sides until no longer pink
2. In a saucepan over low heat, melt the remaining Tbsp of coconut oil, then add the tarragon. Allow the flavors to mingle for a minute or so
3. Add the pumpkin puree and stir around until it has combined entirely with the tarragon oil.
4. Add coconut cream a few Tbsp's at a time until it liquifies. Continue adding until all is well incorporated
5. Allow the coconut pumpkin cream to thicken a bit over the low heat
6. Plate chicken and top with Creamy Pumpkin Sauce

I served this with roasted veggies and fried plantains

BBQ Chicken Baker

Sometimes Oftentimes I am in need of a dinner that is delicious, satiating, and quick. That seems to be a trend with me - maybe this blog should be called Quick Paleo or Paleo In A Hurry....hmmm.

Anyways, when I was in high school, we would occasionally eat at McAllister's after church. Every now and then, I would order one of their chicken Spuds. If you aren't familiar with that, here is the run down. They would give you the biggest, white potato, you have ever seen with about a pound of chicken smothered in cheese, bacon, and bbq sauce. It is delicious and really, not that far from 'paleo'. I got to thinking about those the other day and decided that I wanted a Spud! I always have these ingredients on hand so I was able to whip this up in no time.

Ingredients:

• 2 medium sized sweet potatoes
• 3 slices bacon
• 8-12 oz chicken
• BBQ sauce of choice

Instructions:

1. Wrap sweet potatoes in plastic wrap and microwave the sweet potatoes for approx 10 minutes
2. Meanwhile, cook the bacon in a skillet.
3. In a separate skillet, cook the chicken on medium high heat for about 6 minutes on each side, or until no longer pink. I used left over rotisserie chicken which I warmed in the oven
4. When sweet potatoes are finished, cut lengthwise and open - scoop some chicken into the potato and top with bacon and BBQ sauce.
5. Consume!   

I served this with asparagus that I sauteed in the bacon fat. YUM.

Amelia's Spicing Pecans

Every now and then I stumble upon a little gem. Case in point, these delicious spicing pecans. Adam and I actually bought some last summer at Pepper Place and LOVED them. We ran out pretty quick and honestly had forgotten about them until last weekend when we went back to Pepper Place. We spotted the booth and knew we had to buy them again. The man who own's it said they are starting to distribute to some local stores. The only one I can remember that he said was Earth Fare. He has other flavors such as coffee and chocolate, and another that I can't think of (not sure why I can't remember anything!!!); however, the Herb flavor is the only one with no sugar. SO if you are 'paleo' this is our only option. The other flavors are really good though! The chocolate flavor would be awesome sprinkled on ice cream, and I think the coffee flavor would be awesome crunched up as a crust on red meat.

I used the herb pecans this week on chicken. I think they would be really good on a mild fish, too. Maybe tilapia???

Ingredients:

• 1 lb boneless, skinless, chicken tenders
• 3 Tbsp honey
• 3 Tbsp dijon mustard
• 2/3 cup herb spicing pecans, crushed

Instructions:

1. Combine honey and dijon mustard. Marinate chicken in honey/mustard mixture for a few hours in the fridge
2. Remove chicken from mixture and sprinkle crushed pecans on both sides
3. In a large non stick skillet, over medium heat, cook chicken for approx 6 minutes on each side, or until no longer pink

Curry Cashew Chicken

Adam and I are getting ready to leave for Mexico in a couple days! I have spent all weekend shopping, organizing, doing laundry, and anything else I could do to help prepare us for our trip. We are going with some really good friends of ours and are really looking forward to this much needed vacation. I still have a long list of things to do and pack so lets get to the point....Oh, and Adam said this is one of his top meals. He insisted that I blog this recipe asap so I wouldn't forget anything.

Ingredients:

• 1 lb chicken (mine was 1.16 and I used chicken tenderloins)
• 1/2 cup dijon mustard
• 2 Tbsp honey
• 1 cup Curry Cashews. I found these at Earth Fare. They are worth the trip

Instructions:

1. Preheat oven to 350 degrees
2. In your food processor, grind the cashews until they are small pieces*. Transfer to shallow bowl
3. In a shallow bowl mix together dijon mustard and honey
4. Dip chicken into dijon/honey mixture, then roll in cashews
5. Lay chicken in a greased, glass baking dish
6. Bake for 25 minutes, or until cooked through

*I didn't want to have to clean my food processor after grinding, so I put the cashews in a zip lock bag and took a meat tenderizer to it. This was just as successful, although it may have taken more time. Do whatever works for you.

Tropical Chicken Salad

I am not one of those people that HATE mayonnaise, you know, those people that despise the word and the thought of seeing mayo would make them sick...... I actually liked it on some things (gasp!)! However, when I decided to adopt the Paleo lifestyle, it was the first thing I threw out. I didn't miss it much for the first few months...but then...the craving for chicken salad hit. There are about a million paleo recipes out there in cyberspace for paleo chicken salad and they all required homemade paleo mayo. SCORE!!! Except.....have you tried to make paleo mayo?? While it is possible, and pretty tasty, it is really time consuming and it doesn't take much to mess up and have to start all over again. Believe me. BUT I wanted chicken salad and that was what it required. Unfortunately for me, I am too lazy to make paleo-mayo chicken salad as often as I craved it.

That is, until now! I recently read on a paleo-bloggers website (If I could remember which one I would totally give them due credit here) that they used COCONUT CREAM as a sub for mayo!!! #brilliant This is, without a doubt, the best chicken salad I have ever had. And I have had a lot of chicken salad.

Ingredients:

• 2 cups cooked chicken, cubed - I used left over rotisserie chicken (EASY!)
• 2 peaches, chopped
• 2 Tbsp dried, unsweetened cranberries
• 1/4 cup toasted walnuts
• A few shakes of dried chives
• A handful fresh parsley, chopped
• 1/4 cup chilled coconut cream *
• 2 tsp lemon juice
• Sea salt and pepper to taste

Instructions:

1. Mix the first 6 ingredients in medium sized bowl
2. *Chill a can of full fat coconut milk. I stuck the can in the freezer for about 30 minutes.
3. Once the can is chilled, open the can and scoop out the firm cream on top into small bowl
4. Using a fork, mix the creme around to loosen it up a bit
5. Mix the cream with lemon juice, salt and pepper, then stir into chicken salad
6. Serve on top fresh spinach leaves 

Creamy Chicken Soup

Need a quick dinner to prepare after a hectic workday? I am here to save your night - there is no reason that you can't have a delicious, nutritious, meal.

Ingredients:

• 1 lb chicken breast
• Italian seasoning
• Dried basil
• 1 14oz can coconut millk
• 1 14oz can diced tomatoes with chilies
• 1 1/2 cups veggie broth
• 1 Tbsp fresh cilantro, chopped

Instructions:

1. Season chicken with as much Italian seasoning and basil as you prefer. I used a lot. Heat skillet over medium heat and cook chicken until no longer pink
2. Meanwhile, in a large soup pot heat coconut milk, diced tomatoes, and veggie broth. Allow to simmer until chicken is done. Add cilantro to soup, and some more basil if you'd like
3. Once chicken is cooked, dice it then add to soup pot. Stir and then serve!

Paleo Chicken Alfredo

This is a recipe that I modified from Robb Wolf. If you are not sure who he is, check out his website and blog and robbwolf.com and be prepared to learn a lot about Paleo! He is one of the biggest guys in the Paleo world. This recipe called for Kelp Noodles and I had never cooked with them before. I wasn't even sure where to look for them in the grocery store so I asked and the man pointed me to the cold section where they have tofu (yuck) and egg roll wrappers. A lot of people use spaghetti squash in place of noodles and this recipe would work just as good using the squash. I personally liked the Kelp Noodles better than spaghetti squash!! I served this with purple mashed potatoes!

Ingredients:

• 2 tsp EVOO
• 4 cloves garlic, chopped
• 1 lb chicken
• 1 (12oz) package of kelp noodles
• 2 tsp tarragon
• 1 cup cashews
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp ground mustard
• 1/4 tsp sea salt
• 1/4 tsp pepper
• 1/4 tsp paprika
• 3-6 Tbsp coconut milk

Instructions:

1. Add EVOO to a large skillet and over medium heat, saute garlic for 3-4 minutes. 
2. Chop chicken into 1 inch cubes and add to skillet. Cook until browned on all sides
3. Rinse and chop kelp noodles. Add them to the skillet along with the tarragon. Cover and cook on low for 30 minutes. 
4. Add the cashews, onion powder, garlic powder, ground mustard, salt, pepper, and paprika to a blender. Blend into a powder then add the coconut a Tbsp at a time - blending into a thick sauce. Add as much or as little coconut milk to reach the desired consistency.
5. Add the sauce to the skillet, then mix well. Cover and continue to cook for 10 minutes.

Chicken And Cabbage Salad

As I mentioned in a post last week, I am really trying to be more conscience of my spending habits in the grocery store. I got really carried away for a few weeks making elaborate, albeit amazing, dinners and tons of treats. That gets expensive. Fast. I have been trying to save those elaborate meals that require lots of ingredients and time for the weekends and eat more low-key during the week. I hope you didn't read: Tasty meals on the weekend, boring/bland meals in the week. Just because my weekday meals are more 'simple' they still have lots of flavor, and are very satisfying and delicious. Below is the recipe for the Chicken and Cabbage Salad I had for lunch today.

Ingredients:

• EVOO
• 1/4 bag shredded cabbage
• 1 can chicken
• 8 grape tomatoes, halved
• 1/2 tsp cumin
• 1/2 tsp tarragon
• 1/4 tsp of each: basil, rosemary, minced onion
• 1 Tbsp lemon juice

Instructions:

1. Heat EVOO in skillet over medium heat. Add cabbage to skillet, once hot.
2. Allow cabbage to wilt slightly, then add chicken, tomatoes, and spices
3. Heat throughout and drizzle with lemon juice before serving

This would also be a good side dish if you wanted to leave out the chicken. You can also sub the shredded cabbage for broccoli slaw.

Maple Walnut Chicken

This is a recipe I got off paleoplan.com. The walnuts were amazing and was practically a dessert on the chicken!

Ingredients:

• 2 lbs boneless, skinless chicken breast, cubed
• 1 Tbsp olive oil
• 1 Tbsp dried thyme
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup walnuts, chopped
• 1/3 cup apple cider vinegar
• 3 Tbsp maple syrup
• 1/2 cup water

Instructions:

1. Combine olive oil, thyme, sea salt, and pepper. Rub chicken with mixture and let stand
2. In a large non stick skillet over medium low heat, toast walnuts for approx 6 minutes. Be careful not to burn them.
3. Transfer walnuts to a dish, and turn heat up to medium under the hot skillet
4. Add chicken to skillet and cook until done and no longer pink, approx 12 minutes
5. Transfer chicken to clean plate and add vinegar to hot skillet and cook for approx 1 minute
6. Add maple syrup and water to skillet. Let simmer for 6-7 minutes until slightly thickened. Stir in walnuts and let the remaining liquid cook out. Top chicken with sticky walnuts.

Chicken & Sausage Gumbo

The only soup that I have made a Paleo version of is chili. This chili is hands-down the best chili I have ever had, so naturally when I am in a 'soup mood' I go for the chili. However, I have been thinking of attempting to make a different soup. I thought a lot about a soup that I really liked and that was hearty enough (read lots of meat and veggies) in it's non-paleo form to be a main dish. I decided to give Gumbo a whirl. I had no idea where to begin as I had never actually made gumbo before so I searched through some different recipes and ultimately modified a recipe that was posted on threedietsonedinner.blogspot.com.  I had a little left over chicken from a meal earlier in the week (plus some in the freezer) and I paired that with sausage. It turned out wonderful and Adam even asked if there was plenty for him to have seconds AND take some to work for lunch! Success!

Ingredients:

• 2 Tbsp coconut oil
• 2 lbs boneless skinless chicken breast, cubed
• 1 package chicken sausage
• 2 tsp paprika
• dash of cayenne pepper
• 1 tsp dried thyme
• 2 bay leaves
• 1/2 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 tsp celery salt
• 1 poblano pepper, chopped
• 2 cloves garlic, minced
• 1 (12 oz) package frozen okra
• 8 cups clam stock - you can find this at publix
• 1 tsp coconut aminos
• 1/2 Tbsp hot sauce of choice - or more if you like it spicier
• 1 tsp worcestershire sauce
• sea salt and pepper to taste 

Instructions:

1. Stir together paprika, cayenne, sea salt and pepper (to taste). Sprinkle over chicken and rub it in!
2. Heat 1 Tbsp coconut oil in a skillet over medium high heat. Add chicken and sausage and cook until almost done. Remove from heat
3. Heat the remaining 1 Tbsp coconut oil in a large soup pot over medium high heat. Add the onions, poblano pepper, bell pepper, celery salt and an extra pinch of sea salt. Cook (stir often) until the veggies are tender. Add the garlic and continue to heat until garlic is fragrant
4. Add the clam stock, dried thyme, bay leaves and the chicken and sausage. Bring soup to a boil. Once boiling, cover the pot and reduce to low heat and allow to simmer approx 30 minutes. Be sure at this point the chicken has finished cooking all the way through
5. Add coconut aminos, worcestershire, and hot sauce. Cover and allow to simmer a while longer. I let mine go for another 30 minutes or so or until the liquid reduced by a couple cups
6. At this point, add the okra - and simmer more until okra is heated through. 
7. Remove bay leaves and season with salt and pepper.
8. Eat up.

BBQ Crock Pot Chicken

This is yet another awesome recipe that I adapted from George over at Civilized Caveman Cooking. I am having another LONG week with work and need some fast meals. I was excited when I saw the George recently put up a crock pot recipe and I knew I had to try it. Another reason I wanted to do this is because I knew I would have lots of left over chicken that I could use in a dish later on in the week. Like I said - I need quick and easy this week! This recipe called for a whole chicken, but because of my work schedule, I decided I would go even simpler. At Publix I found a great deal on a whole chicken, already cut in pieces!!! I don't suppose it was an actual 'deal' as it was not on sale, but it was 4 lbs of chicken for less than $10!! In my book, that is a deal and you can't beat it! Plus, the chicken livers were packaged separately and I was able to throw them in the freezer for a later time. I couldn't resist trying a small bite this morning when I got it out of the crock pot and man, was it delicious! The dry rub was a perfect combination and will be awesome with the-best-paleo-bbq-sauce-ever.

Ingredients:

• 1 whole chicken - or about 4 lbs of pieces
• 1 yellow onion, sliced
• 2 tsp paprika
• 1 tsp sea salt
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp pepper
• 1 tsp cayenne
• 1/2 tsp garlic powder
• 1/2 tsp cinnamon

Instructions:

1. Line the bottom of your crock pot with onions
2. Place the chicken in the crock pot, on top of onions
3. Combine all remaining ingredients in a bowl and mix well
4. Using your hands, rub spice mixture all over chicken. Take your time and make sure you get all sides of chicken and don't miss a spot
5. Place lid on crock pot and cook on low for 7 hours or until done.
6. Remove the chicken and serve. It will fall off the bone!

I served this with Sweet Potato Salad! 

Ginger Lime Chicken Bites

This recipe came from the Paleo Magazine that I subscribe to. Paleo Magazine has been a great resource for me as it has interesting articles, useful products, and awesome recipes. The following recipe had a great, bold flavor and I served it with a simple salad with some blackberries and walnuts.

Ingredients:

• 3 boneless, skinless, chicken breasts, cubed
• 1 TBSP coconut oil
• Juice of 1 lime
• 2 TBSP Coconut Aminos
• 1 TBSP EVOO
• 1 tsp freshly grated ginger
• 1 garlic clove, minced
• 1 TBSP raw honey
• 1 tsp onion powder
• chopped green onions, for garnish
• sesame seeds, for garnish

Instructions:

1. Mix the following ingredients in a small bowl and set aside for the sauce: lime juice, coconut aminos, EVOO, ginger, garlic, honey, onion powder
2. Heat coconut oil in large skillet over medium-high heat. Add chicken and cook until it is beginning to brown
3. Add sauce to skillet, reduce heat to low, and simmer uncovered for approx 5 minutes or until chicken is completely cooked and no longer pink
4. Top chicken bites with green onions and sesame seeds 

Chicken Satay

My newest obsession is with George at Civilized Caveman. I have been recreating many of his recipes lately and every single one of them has been a huge hit. I stalk him constantly, and I'm not afraid to admit it. Multiple times throughout the day I will check his website just to see if he has happened to post something new. You should show him some virtual love and hit up his website. This recipe is also one of his, and like always it did not disappoint. The dipping sauce is very reminiscent of a peanut sauce - delish!

Ingredients:

• 2 boneless skinless chicken breasts, cubed
• 1/2 cup Sunflower seed butter
• 1 cup coconut milk
• Juice of 1 lime
• 2 Tbsp coconut aminos
• 1 tsp ground ginger
• 2 garlic cloves, smashed
• 1/2 tsp red pepper 

Instructions:

1. Place all ingredients, except the chicken, in a food processor and pulse until smooth
2. Use about 1/3 of the sauce to marinate your chicken in the fridge for at least 1 hour and up to a day
3. Once you are ready to cook your chicken, heat a non stick skillet over medium heat. Cook chicken for approx 5 minutes, then flip and cook for an additional 5 minutes, or until done.
4. While chicken is cooking, use another 1/3 of sauce to brush over chicken
5. Enjoy!

I served it with this side dish.

Fun food Friday - Spring Chicken

Spring. I love that word. It brings to mind: sun, lake, tank tops, flip flops, outdoor concerts, pool, baseball (and now T-ball; go Wyatt!) cookouts, fresh herbs, afternoon rain storms, all-day-daiquiri-days, vacation, sun-kissed cheeks, fresh fruit (hello mango!), farmers markets, iced coffee....I digress. With the onset of spring, I made this delicious Spring Chicken. The chicken tastes and smells of spring and is quite possibly the best I've made. I topped the chicken with strawberry salsa which gave it a totally different - but still spring - fruity kick. There will definitely be some of this chicken at a cookout and the salsa would work wonders on pork, steak, and salad! I have to give credit to George at CivilizedCaveman for this creation and thank him for a new favorite! Pure genius.

For the chicken-

I topped mine with mango, because I love it.

Ingredients:

• 2 boneless skinless chicken breasts
• 1 sprig fresh rosemary, chopped
• 1 lemon, zested (is that even a word???)
• 1/4 cup lemon juice
• 1/4 cup EVOO
• 1 garlic clove

Instructions:

1. In a food processor, combine all the above ingredients, except the chicken, pulsing until you get a nice marinade.
2. Place the chicken in a bowl and pour about half the marinade over chicken - rub marinade on said chicken.
3. Heat a non stick skillet over medium heat and once hot, add the chicken. Pour reserved marinade over chicken and cook for approx 6 minutes on each side, or until cooked all the way through.
4. Top with Strawberry Salsa

For the Strawberry Salsa-

Ingredients:

• 2 cups fresh strawberries
• 1/2 red onion, diced
• 1 jalapeno, seeds removed and diced
• 1 lime, juiced

Instructions:

1. Combine all the above ingredients in a food processor until you reach desired salsa consistency. 
2. Serve with Spring Chicken, or anything else you can think of! 

Pumpkin Cashew Coconut Curry over Coconut Rice

Whew. That was a long title. But it pretty much sums up this recipe from paleomg.com. Like I said previously, I have been using pumpkin in everything lately. This dish was really flavorful. The combo of the pumpkin, curry, and coconut was epic! I ate this again for lunch the following day, and dinner the next night, too! By the time the third meal of this dish came around, I didn't have any more Coconut Rice left, so I just put the Curry over lettuce! The curry worked as a great salad dressing.

Ingredients:
For the Curry:

• 1 lb chicken, cut into cubes
• 2 garlic cloves, minced
• 1 red onion, minced
• 2/3 cup canned coconut milk
• 1/2 cup pureed pumpkin
• 1/2 cup cashews
• 2-3 Tbsp curry
• 1 Tbsp coconut oil
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• pinch of cinnamon
• salt and pepper, to taste

For the coconut rice:

•  1 head cauliflower, stem removed, roughly chopped
• 1/3 cup canned coconut milk
• 1 Tbsp coconut oil
• 1 tsp raw honey
• pinch of salt

Instructions:

1. First add your chopped cauliflower to your food  processor to "rice" the cauliflower
2. Place a large skillet over medium heat and add 1 Tbsp coconut oil then add your cauliflower. Add a pinch of salt, then cover to help steam, stir occasionally
3. Get another large skillet and place under medium heat - melt coconut oil
4. Add minced garlic then the chicken once the garlic becomes fragrant
5. Once the chicken begins to become with on all sides, add the 2/3 cup coconut milk and pureed pumpkin to the skillet. Mix until the pumpkin breaks down and incorporates
6. Add onions and spices
7. Now, add the remaining ingredients for the coconut rice, cover, and cook down. Be sure to stir occasionally so the rice doesn't burn
8. Let the rice cook for about 5-8 minutes until the coconut milk has evaporated
9. When chicken is done cooking, and the curry has thickened a bit, remove from heat and add the cashews to the mixture
10. Place coconut rice in a bowl and top with chicken curry! 

This picture is from Juli @ paleomg.com. It was prettier than mine :)