Unprocessed Living

A Healthy Living Recipe Box

Baked sesame chicken March 18, 2019

Modified from https://www.dietdoctor.com/recipes/sheet-pan-sesame-chicken-with-cauliflower-rice?fbclid=IwAR20rb0scXbdjjRPiO8H7Ew_C149n02cOcOpn29Y-_jnBlTR9DRwdX6So50

Great with cauliflower rice (now available in the organic frozen section!) to keep it paleo/keto, though the optional sauce is decidedly not either paleo or keto, unless you leave out the Hoisin, which isn’t the best ingredient but adds a punch of flavor. (The chicken and the sauce are both still good without it, but the 13-year-old LOVES it with the Hoisin added…) I’ve yet to add mushrooms or onions to the mix, but will definitely be doing that before too long.

1-2 lbs organic skinless, boneless chicken (breasts or thighs)
1-2 cups organic broccoli
1/8 cup sesame oil
salt and pepper
sesame seeds

Optional sauce:
1 tsp Hoisin sauce (optional)
2 tbsp tamari, soy sauce, or coconut aminos
1/8 cup sesame oil

Preheat oven to 400 degrees. Cut chicken into half-inch pieces (slightly frozen chicken is easiest, especially if you’re using thigh meat) and wash and cut broccoli (also onions and/or mushrooms if including them) into similar sized florets. Line baking sheet with aluminum foil (if desired) and spread chicken and veggies in pan. Drizzle with olive oil, season with salt and pepper, and mix/toss with a rubber spatula. Bake for 20-25 minutes. Drizzle with sauce (if desired), mix, sprinkle with sesame seeds, and serve.


Slowcook Steak Tips February 27, 2019

Modified from: https://www.stockpilingmoms.com/crockpot-steak-bites/?utm_campaign=coschedule&utm_source=facebook_page&utm_medium=Stockpiling%20Moms&utm_content=Crockpot%20Steak%20Bites

Another new hit, and so incredibly easy! I admittedly know next to nothing about cuts of meat, and the original recipe calls for round steak, but I used what’s probably a more expensive cut (beef loin tri tip) and it was totally melt-in-our-mouths delicious. It also smelled amazing while cooking and was ready to go when I got home from work. I cooked up some green beans for a quick and easy side.
ETA: This has made it into our regular rotation, at least once every other week if not weekly, so I try to change it up a little either with the cut of meat or the sides, sometimes throwing in baby carrots and/or onion, and broccoli, asparagus, or brussels sprouts on the side. It’s a definite favorite in my house!

2 lb grass fed beef loin
1/2 cup organic beef broth
1/2 tbsp minced onion
1 tsp garlic powder
sea salt and fresh ground pepper, to taste
1 tbsp minced organic garlic
4 tbsp grass fed butter

Cut steak into roughly 1-inch pieces and add to Instant Pot or Crockpot with broth, seasonings, and minced garlic. Slice butter and place on top of the meat. Cover and cook on low for 6-8 hours or on high for 3-4 hours.


Instant Pot Lemon Chicken February 24, 2019

Modified from: https://dinnerthendessert.com/slow-cooker-creamy-lemon-chicken/#wprm-recipe-container-34109

As is often the case, I was looking for something new that was also not overly time intensive and could cook mainly in the slower cooker. Found this gem and it was a hit! I served it for Sunday dinner with roasted brussels sprouts and smashed cauliflower. Delicious! This will definitely be making it to the regular rotation.

3 lb boneless skinless chicken thighs
4 tbsp grass-fed butter
sea salt and fresh ground pepper, to taste
herbamare seasoning, to taste
1 organic lemon, juiced and zested
1 tbsp minced garlic
3/4 cup whole milk or half and half
1/2 tbsp arrowroot flour
1/2 tbsp herbamare seasoning

Set Instant Pot to saute on medium for 10 minutes and add 1 tbsp butter. While butter is melting, rinse chicken and coat with salt, pepper, and herbamare. Cook chicken to brown, about 4-5 minutes on each side. While chicken is browning, zest and juice the lemon. Turn Instant Pot to slow cook setting, add lemon juice, lemon zest, garlic, and remaining butter, and cook on low for 4 hours or high for 2 hours. Whisk milk or cream with arrowroot flour and seasoning; add to the chicken and slow cook for an additional hour on high.


Mashed cauliflower January 14, 2019

A big keto hit last weekend was this recipe for cauliflower chicken alfredo. I cut the fat (since I’m not following strict keto and I don’t want the family having so much fat since they’re still eating carbs) by subbing turkey bacon and using half and half rather than full fat whipping cream. Still just as delicious, and it sparked an idea for an appetizer/side that I whipped up last night. Similarly delicious and great warmed over with lunch too!

1 tbsp grass-fed butter or ghee
4 fresh garlic cloves, chopped or minced
3/4 cup whole milk or half and half
salt (or herbamare) and pepper, to taste
16-oz. frozen (or fresh) organic cauliflower
4 oz. shredded parmesan cheese

Break or cut cauliflower into small florets, no bigger than walnuts. Add lightly salted water and cauliflower to a medium sized saucepan to parboil. In small saucepan, saute garlic in butter or ghee until soft (but not brown); add milk/cream and seasonings. Bring to a boil and stir every few seconds while continuing to boil for a few minutes.  Lower heat on cream sauce, add parmesan cheese, and let simmer while parboiling the cauliflower. Drain cauliflower thoroughly, mash with a fork or potato masher as desired, add cream sauce, stir, and serve.


Veggie Fried Rice October 9, 2018

Filed under: Gluten Free,Miscellany,My Favorites,Recipe,Side dish,Veggies — Crista @ 9:16 pm

Modified from https://www.gimmesomeoven.com/fried-rice-recipe/

Because my life wasn’t already complicated enough, my 13-yo has decided to scrap meat. Considering I became a (lacto ovo) vegetarian at the same age and my mom was completely supportive, I’m aiming to do the same, and attempting new vegetarian recipes that meet my kiddo’s somewhat picky palate. (Not sure what happened to the kid who would eat just about anything as a toddler!)

Enter this recipe, which I only modified slightly but needed to record with measurements and amounts since I have OCD tendencies. It was a definite hit! I’m also planning to try it with cauliflower rice for a healthier and low carb option, but not quite sure when I will get around to that…!

2-3 cups cooked rice, chilled
3 tbsp grass-fed butter
6 eggs
2-3 large carrots, diced
1 medium sweet onion, chopped
1/2 bag frozen organic peas
1 tbsp minced garlic
1/2 cup low sodium soy sauce
2 tbsp hoisin or oyster sauce (optional)
2 green onions, chopped (optional)
1 tbsp toasted sesame oil
Salt and pepper, to taste

Cook rice ahead of time and chill in air tight container in the refrigerator. When ready to cook (or prep) your fried rice, heat 1 tbsp butter in large frying pan and scramble the eggs, breaking them into small pieces. Move to a bowl and set aside, or refrigerate if prepping to fry the rice another time.

In the same frying pan, heat another tbsp butter and sauté the veggies (except green onions) and garlic until all veggies are soft (another option is to use all frozen veggies or to boil the carrots ahead of time; in this case, sauté the onion first, then add remaining veggies to avoid over-cooking the carrots and peas). Season with salt and pepper, to taste.

When ready to fry rice and combine all, heat frying pan on high. If veggies are still in pan, shift to one side and add final tbsp butter to empty side. Add chilled rice, soy sauce, and hoisin or oyster sauce. Stir to combine and cook for 3-5 minutes, stirring 3-4 times per minute. Once slightly browned, remove pan from heat.

Stir in green onions, sesame oil, and scrambled eggs. Add salt, pepper, and additional soy sauce to taste. Serve and enjoy!


Chicken & Veggie Rice May 30, 2018

Modified from: https://www.apinchofhealthy.com/instant-pot-chicken-rice/

Another Instant Pot win! I modified it to meet our tastes (and amount requirements) and it was a definite hit that will be making an appearance in the meal planning rotation for sure.

2 lbs organic boneless skinless chicken thighs
1 tbsp unrefined coconut oil
2-3 shallots, diced
3 carrots, thinly sliced
2 tsp minced garlic (or 2 cloves minced)
2 cups uncooked white rice, rinsed and drained
2 1/3 cups organic low-sodium chicken stock or broth (1/3 cup separated)
1 bay leaf
Herbamare, to taste

Set Instant Pot to sauté for 15 minutes, and let preheat for a minute or two. Season top side of chicken pieces and add to the pot top down with tongs, being careful of hot oil. Brown on seasoned side for 5 minutes, turn, season the underside, and brown for 3-5 minutes. Remove chicken with tongs and set aside.

Pour 1/3 cup broth in to deglaze the pot, scraping clean with a wooden spoon or rubber spatula. Add shallots and carrots, and sauté for 3-5 minutes, stirring occasionally. Add garlic, stir, and let sit for 1 minute. Pour in remaining broth; stir in rice and bay leaf. Add chicken pieces on top, lock the lid, seal the valve, and cook on manual high pressure for 10 minutes. Allow for natural release, for another 8-10 minutes. Remove lid, serve, and enjoy!


Instantpot Honey Sesame Chicken May 23, 2018

Filed under: Chicken,Instantpot,Main dish,Miscellany,My Favorites,Recipe — Crista @ 9:51 pm


This was, hands down, the best new recipe I’d tried in a long time! I subbed arrowroot powder for cornstarch and used a bit less honey and soy sauce, but otherwise pretty much followed the original recipe. SO good!


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