I got up this morning with mission in mind; time to reorganize the kitchen.
Back in June 2008, we had a flood that had our basement, kitchen, and upstairs guest bathroom torn apart for eight weeks. Not fun.
As soon as the kitchen was put back to normal,we just shoved stuff in cupboards with no real thought to functionality.
Fast forward to 2014. I am in the kitchen more than my bed it seems. I was tired of constantly stopping and starting a recipe because half the spices were in the cupboard but the other half in the pantry clear across the room.
So, I had my quick breakfast of 3 boiled eggs with a drop of hot sauce (photo on Instagram and Facebook.com/nopainpaleo) and got to work. Five hours later and I have an efficient kitchen. Pretty exciting!
How to celebrate the new layout and use my new hand blender/chopper? I started thinking about things I used to eat at restaurants and fajitas came to mind. No grains and no dairy means no tortillas or sour cream…I was out of luck. Until now! Paleo is awesome.
Chicken Fajitas & Guacamole
- 3 cloves garlic, minced (I used 3 big and 2 small and chopped them)
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 1 tsp sea salt (optional)
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 Tbs coconut oil
- 1/2 red onion, sliced (I used a white one)
- 2 red bell peppers, sliced (I used 1 red and 1 green)
- juice of 1 lemon
- juice of 1 lime
- 2 heads butter lettuce, root removed, washed and dried (I used leaf lettuce)
- guacamole (recipe below)
- 1 tomato, diced
- In a medium bowl, combine garlic, cumin, oregano, chili powder, and sea salt (if desired). Toss chicken in mixture until fully coated and set aside.
- Heat a large saute pan over medium-high heat. When pan is hot, add coconut oil.
- Saute onion for 3 minutes. Add chicken and continue to cook until chicken is almost fully cooked (about 10-15 minutes), stirring often.
- Just before chicken is done, add red peppers, lemon and lime juice. Stir and cook for 3 more minutes.
- Serve over lettuce and top with guacamole and tomatoes
- 2 large, ripe avocados, peeled and seeded
- 1 clove garlic, minced
- 2 shallots (chopped in my new blender!)
- juice of 1/2 lemon
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp sea salt (optional)
- fresh cilantro to garnish, finely chopped
Mash all ingredients in a bowl with a fork and serve immediately.
We took the lettuce leaf, spread some guacamole on it, added tomatoes, then topped it with the chicken and pepper mixture. You’ll have to fold up the lettuce a bit to stop the filling from falling out. It’s messy but awesome!