Oh hey-yo!

Coming at cha from vacation and felt inspired to write up a post about my super easy Cilantro Lime Chicken and Shishito Peppers. First off, I've been in a real chicken slump, I'm SO sick of chicken everything! This recipe got me back on the horse, it's so easy, tastes super fresh and of course, it's the perfect time of year to fire up the grill. Next up are the Shishito Peppers. I LITERALLY (and I'm actually serious about this) have been eating these every single day. They're not hot at all, they take about 7 minutes to cook and they look super fancy. The last part of this recipe- coconut lime rice- brings up a very important topic for me. Most of you know that I'm a board certified Health Coach. It's from this journey that I've decided to create a category on Simply Paleo called "Almost Paleo." Over the last year or so, I've found that some of my clients do really well with some food items and others need to stay strict Paleo until they heal their gut. And hey, we're all SO different right?! So here's what's up. I've been eating some rice and quinoa and I've been feeling pretty damn good about it. Of course, I'm reaching for the highest quality ingredients like organic, sprouted jasmine rice and organic sprouted quinoa but nonetheless have been incorporating these things into my diet. So what I'm able to do with the Not So Paleo section is offer up some options for those of you who are confident that they do well with some "Paleo grey areas," also for those who haven't pulled the strict Paleo trigger yet and finally for those of you who are looking for really healthy cheat options. Also- you can be sure that the ingredients are of THE HIGHEST quality. Take me up on a free 30 minute health consultation and 1 week action plan, CLICK HERE! Oh yeah:

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Any who- here's the first recipe! For the Rice 1 cup organic, sprouted, jasmine rice 1 cup coconut milk 1 lime- juiced Handful cilantro 2 green onion sprigs- diced Coconut flakes- toasted For the Peppers 1 bag Shishito Peppers 1 tbsp coconut oil 1 tsp sesame oil 1/2 lime juiced 1 tbsp sesame seeds Salt and pepper For the Marinade Place all the ingredients in a food processor or blender Place in a glass dish or tupperware Marinate for 30 minutes For the Rice Cook the rice according to the directions but substitute 1 cup of the water for the coconut milk Once the rice is soft, add the lime juice and cilantro Top with the toasted coconut and green onion and salt and pepper For the Peppers Heat the coconut, sesame oil and sesame seeds Add the peppers and sauté for 10 minutes Add lime and salt and pepper Live to Thrive, Lauren

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