Chicken & Cauliflower Veggie Stir-Fry

Last night I didn't really have a plan for dinner so I sort of pulled something together based on what was in my fridge that needed to be used. I had a couple packages of Perdue boneless chicken breasts, a bag of Cauliflower Pearls (essentially small diced fresh cauliflower), a small head of fresh broccoli, a bag of carrots, a few green spring onions, and a few very ripe Campari tomatoes sitting on the counter. That became the basis of our meal. I pulled out both of my woks and had them going at the same time to hasten meal prep time.

I diced 2 boneless chicken breasts and sliced 3 green spring onions and tossed them into my nonstick wok after heating a bit of olive oil in it over medium-high heat. While that was cooking, I cut the broccoli up into florets (about 1-1/2 cups). I diced one medium carrot and then diced 3 small Campari tomatoes. I kept stirring the chicken as it was cooking, and then set it aside when done. In my regular wok, I placed the broccoli and diced carrot along with about 1/4 cup of water, covered it and steamed the veggies over medium-high heat for a few minutes.

I moved the veggies over to a plate and wiped the wok dry and then added a couple of tablespoons of olive oil to it and placed it over medium-high heat. I poured the entire 2-lb bag of Taylor Farms Cauliflower Pearls into the wok, seasoned with salt and covered to cook for about 5 minutes, stirring it a few times. I uncovered the wok and turned the heat up to high while stir-frying the cooked cauliflower pearls to let them dry out a bit. I added the chicken, broccoli and carrots to the cauliflower and tossed in the diced tomato, then seasoned with salt and pepper, to taste. Before serving I added crumbled feta cheese because everything is "betta with feta", right? It just added a nice salty little kick. I topped our meal with a few roasted salted almonds to add a bit of crunch. Even though it seems like a mish-mosh of ingredients...and it was, it was really good! We have plenty left for another meal as well. It was an interesting way to combine a lot of veggies and chicken into a meal that was tasty by using what I had on hand. I snapped a few photos below. Enjoy!

       

Cheesy Italian Breadsticks - Low Carb Bread

Today I'm re-sharing my recipe for Cheesy Italian Breadsticks.These breadsticks are amazing and really delicious dipped in pizza sauce. We absolutely love them! If you miss serving bread along with your meals, these breadsticks are the perfect answer and they are easy to make. The leftover breadsticks go beautifully alongside your scrambled eggs and omelets for breakfast, too. Check out the step by step photos and the recipe below. Enjoy!

Cheesy Italian Breadsticks

Ingredients:

2 tablespoons coconut flour, sifted
3/4 cup blanched almond flour
3/4 cup ground golden flaxseed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon Italian seasoning
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 cup finely grated Parmesan cheese
1 cup shredded mozzarella cheese
3 large eggs
1/4 cup buttermilk
3 tablespoons olive oil

For the topping:

2 tablespoons melted butter

2 tablespoons finely grated Parmesan cheese
1 tablespoon finely chopped fresh parsley, optional

Directions:

Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper (or lightly grease a nonstick baking sheet).

In a mixing bowl, mix first 10 ingredients together with a whisk to help break up any lumps; stir in shredded mozzarella.

In a small bowl, lightly beat eggs, buttermilk and olive oil together. Add wet mixture to dry ingredients, mixing just until combined and dough pulls together; lightly shape into a ball.  Allow dough to sit for about 5 minutes; dough thickens as it sits.

Place ball of dough in the center of a sheet of parchment paper on counter or work surface. Cover dough with an additional sheet of parchment paper and roll dough out between parchment, using a rolling pin, into a rectangular or oblong shape, about 9” x 12” (½-inch thick). Lightly grease a pizza wheel or sharp knife and cut into approximate 1-inch wide strips. Carefully transfer strips of dough to prepared baking sheet and space about 1-1/2 inches apart. Bake for approximately 15 to 18 minutes, or until golden brown. Makes approximately 1 dozen breadsticks, or if desired, cut strips of dough in half lengthwise to make 2 dozen 4-inch sticks.

Remove breadsticks from oven and brush with melted butter and sprinkle with Parmesan and parsley before serving. If desired, serve with your favorite marinara or pizza sauce for dipping.

*Note: If breadstick dough breaks while transferring to baking sheet, simply press dough lightly back together.