Food zoo.

Feeding time at Sweet Cheeks zoo!

I've traveled a bunch these past couple weeks which means less cooking and more eating out. It's fascinating to me what people are eating out there. Piles of pastries for breakfast, sandwiches with big fat slices of bread and teeny tiny pieces of cold cuts for lunch and pastas with buttery creamy sauces for dinner. I found myself staring at folks while they dined on these meals. Occasionally staring a little too long, like I was at the zoo watching a pack of monkeys chow down on some bananas or something! I found myself thinking over and over again - I wish these people knew how good it felt to eat healthily.

I've learned I can't help everyone in the world, but at least for now I can help you. And another opportunity is coming up from June 1st to July 2nd for YOU to know how good it feels to eat healthily. Yes, we're prepping you for Sweet Cheeks next food challenge one month ahead of time because this one is a biggie! Sweet Cheeks month long Paleo challenge! We'll be giving you more details throughout the month of May so everyone will feel completely prepared and fully confident to take on this challenge come June. And yes, it's not a coincidence that the challenge ends just in time for you to debut your hot sexy new beach body on the 4th of July!!

Curry Chicken and Cauliflower Rice

1 1/2 to 2 pounds of chicken leg and thigh

1 tablespoon coconut oil

1 onion, chopped

1 teaspoon crushed garlic

1/2 teaspoon crushed chili red pepper flakes

1 can coconut milk

2 tablespoons curry powder

1 head of cauliflower

Cauliflower Rice:

Coarsely chop up the cauliflower and steam it on the oven until super soft and mushy. ( I left mine on for almost the entire time I prepared the rest of the dish)

For those of you that don't know, when steaming on the stovetop you need a large pot and a steamer basket or metal strainer that will fit in the pot. Fill the bottom of the pot with a couple inches of water, bring to a boil, fill the steamer basket with the veggies, cover and let steam until desired doneness. If you don't have either a steamer basket or strainer, it's okay to put the veggies directly in the shallow water, drain when done. Don't worry, it will still work!

Once the cauliflower is mushy, remove from the pot and put into a big bowl. Season with sea salt and pepper. Take a potato masher or just a fork, and mash and mix up the cauliflower until it is the consistency of rice.

Curry Chicken:

In a large skillet heat coconut oil over medium heat. Put chicken in the skillet and cook on each side for 3 minutes until golden brown. Take out of skillet and set aside.

Add onion, garlic and chili pepper flakes to the skillet and cook for 2 minutes. Add coconut milk and curry powder and mix well.

Add the chicken back into the skillet, cover and cook at the medium heat for approximately 20 minutes or until chicken is cooked through.

Serve chicken on top of cauliflower rice covered in sauce.

Enjoy!

Inspired by Cosmopolitan Primal Girl