I missed being on here. I have taken another, albeit, small hiatus from blogging and fooding. Yes, I created that. I created another verb to describe my favourite action: eating loving and dreaming about all things food. Fooding. Ha. I actually cracked myself up with my ingenuity there. But if that was already used by someone else, well, I’m not so smart after all. Damn.
I have been away finishing up my MA project. And guess what? I finished it and handed it in last night. It felt amazing and honestly, I’m actually pretty happy with it. There was so much more I could write, but then it would have turned into a giant ugly monster, most likely called a thesis, and ain’t nobody got time for that! Please tell me you have seen that woman. She is amazing. I need to get a T-Shirt with her on it.
But low and behold!! A new blog post, one I am actually quite excited about. We have this awesome Falafel and Shawarma place a block away from us. Before Paleo, it was a go to dinner when I did not want to cook. Always satisfying. Salty, texture, creamy and packed with flavour. And you can’t beat it for 10 bucks. I probably could make it Paleo with excluding the rice and hummus, but who wants to take away vital items that make a signature dish what it is. That is like taking away my right to spring shopping. It is VITAL. And it creates a signature look…right? Reaching?
This dish does require to either have the ingredients on hand or some more prep time than I usually allow for. But it is worth it, because damn it was good!! Also, I sourced from other bloggers out there for a couple of items to make it complete. Thanks for all the food blog love. We are a community and it makes us better. Honestly, I’ve been writing about counselling for far too long. I’m all goopy and melted inside.
Have an awesome week!
Chicken Shawarma Bowls
6 chicken thighs (I prefer bone-in for taste and moisture)
This is inspired from Ash at My Heart Beets, but I changed it a bit
2 cans of artichokes
½ cup of tahini
4 garlic cloves, minced
Juice from 2 lemons
1 tsp of cumin
1 bunch of Italian Parsley
1 tomato, diced
¼ red onion, diced
2 garlic cloves, crushed
1 lemon, juiced
2 cups of shredded cauliflower (I always made one head into cauli rice)
1 tsp of avocado oil
2 tbsp of Tahini Sauce
I got this one from Oh She Glows. Seriously wicked and packed with nutrients. Scroll down a bit on the page.
And your favourite, Paleo approved hot sauce. I like Franks!
1.Marinate the chicken for at least 6 hours. I prepped mine in the morning.
- To make the Hummus, sauté the minced garlic cloves in some olive oil until they are slightly golden. Drain the artichokes. Place all the ingredients in a food processor and process until smooth. About 20 seconds.
- To make the Tabbouleh, begin by finely chopping the parsley. In a bowl, mix the chopped parsley, onions, garlic and tomato together. Pour the lemon juice over it, and add some salt and pepper.
- Make your Tahini Sauce
- Take the chicken out and grill it until cooked through. I do not have a BBQ and live in an apartment, but this does not limit me! I have a George Foreman and that worked great. Chop it up and discard bones.
- Sauté the cauliflower in some avocado oil, over medium heat, until it is cooked through. About 5 minutes
- Assemble like this: Cauliflower Rice, Tabbouleh, Hummus, Chicken, Tahini Sauce and then top with some hot sauce.
- I know that you might not make it through the assembly part, but NOM it all down as you go!