About Dana

Dana Kayal is a proud mom of 3 busy athletic kids, an Epicure Independent Consultant, Executive Director & trainer, 6 figure income earner, food enthusiast, volunteer, recipe blogger, paleo lifestyler, avid traveler, volunteer, mountain biker and dragon boater.

Coconut Bali Chicken

This whipped up in mere minutes.  I did let it marinade an hour and the flavor was intense and the chicken so amazingly tender.  This served 3 in my house

  • 2 lg free range chicken breasts (maybe 4 smaller ones), slivered
  • 1/2 cup coconut milk (Real Thai is my fav brand)
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Epicure’s Bali Glow

I was originally going to skewer my chicken although got lazy and just sauteed it up in a hot pan.  I served it with Papaya salad – OMG – best meal in a long time.  I felt like I was having a meal in a Thai restaurant!

Oh, it’s already ripe Papaya Salad

I was planning to make Green Papaya salad although didn’t get to my papaya soon enough and it was ripe.  new plan!

  • One med ripe papaya – still firm – peeled and sliced, about 2-3 cups.
  • One handful of cilantro, chopped
  • Two handfuls of sliced Jicama (to add crunch)
  • 2 tsps of Epicure’s Cinco Peppers (or less if you don’t like heat).  Cinco is a combo of 5 peppers, sweet and hot, so it adds flavor and not just heat
  • Juice of half a lemon
  • 1 Tbsp of Fish Sauce

Gently stir.  Devour.

Teriyaki Rice Wraps w/Jicama Mango Salsa and Ginger Cream

This is delish, please ignore my awful plating, so not my skillset.  All the parts below can be use for many diff recipes separately too!  This was inspired by an episode of DDD. :)

  • 2lbs Pork Loin, cut in slivers (or chicken/beef)
  • 1 Tbsp Epicure’s Teriyaki RubSplash of Soy, splash of Olive Oil

Combine and marinate overnight. Stir-fry quickly on high heat.

Small strips of pork

Jicama Mango Salsa

  • 1 cup Minced Hicama
  • 3/4 cup small chunk mango
  • 2T slivered red onion
  • 2T cilantro
  • 1 t chili garlic sauce
  • 1t soy sauce
  • a couple pinches of salt
  • 1/2tsp Epicure’s Cinco Peppers

Combine.

Jicama Mango Salsa

Ginger Cream

  • 1t whip cream (or coconut milk)
  • a few grinds of Epicure’s Chili Garlic salt
  • 1 tsp honey
  • 1 tbsp rice wine vinegar
  • 1/2 T grated ginger
  • 1/2 c sour cream (or use coconut cream)
  • 1.5 T Epicure’s teriyaki

Combine.

We served ours wrapped up in rice paper wraps, these would make great asian taco’s too!  Soak your rice paper as instructed in the pkg, wrap up the pork, salsa, some shredded carrots or any other veg you have on hand.  Serve with the ginger cream as a drizzle or dipping sauce.

Wrap prep station

Anti-inflammatory & Metabolism Boosting ‘Tea’

My upper back is a mess of inflammation post a car accident and it causes me daily grief years later.  I’m 2.5 months into super strong anti-inflammatories and had to go off them for a treatment.  Oh man, I need relief!  So…  I’ve been researching things to help with that.

Cayenne pepper and Turmeric immediately came to the forefront, so I’ve added Turmeric supplement to my routine.

As for Cayenne, I remembered reading about a Trim Healthy Mama fat busting tea (http://www NULL.trimhealthymama NULL.com/main-home/free-recipes/shrinker-recipe2/) with Cayenne and tweaked it a little and it’s delicious without sweetener.

  • 2 T Oolong tea – I used David’s The Skinny, in 12oz hot water
  • 1 cup coconut milk – I used 1/2 of unsweetened beverage one & half cooking coconut milk
  • 1/8 tsp rounded sea salt – I used Pink Hawaiian – their recipe calls for Celtic
  • 1/2 tsp cayenne
  • 2 tsp Epicure’s vanilla
  • 1 tsp Epicure’s cinnamon

I steeped the tea until it was cool.  David’s ‘The Skinny tea’ has oolong, pu’erh tea, ginger, orange peel, eleuthero root.  You can use plain Oolong althoug this one has the added bonus of ginger and extra flavors.  The original recipe calls for Almond milk, although coconuts are so healthy (http://www NULL.eatingwell NULL.com/nutrition_health/nutrition_news_information/health_benefits_of_coconut_coconut_oil_coconut_milk_coconut_water_coconut_flour) that I went with coconut milk instead.  The original recipe calls for a pinch of Cayenne, well that’s only for wusses, so I went with a rounded 1/2 tsp.  After the first few sips I was used to it and added more to subsequent batches.

I tossed all ingredients in lg shaker jar and gave it a good shake.  This is your concentrate and should give you 8 cups of beverage over the course of the day. To serve: fill a mug (I use a 2 cup Mason Jar) 1/2 full with ice and, pour on your concentrate and top up with water (or don’t – taste and go from there).

The Cayenne boosts your metabolism (http://www NULL.precisionnutrition NULL.com/thermogenic-foods) and works on inflammation (http://www NULL.natural-health-and-healing-4u NULL.com/health-benefits-of-cayenne-pepper NULL.html#axzz3Su1zBb5X), so go with as much as you can handle!

So for those worried about calories – GO PALEO.  And if you’re not and you do count calories – Even with full fat coconut beverage this whole days worth of tea has only 160 calories AND it’s got the health benefits of coconut milk & oil (http://authoritynutrition NULL.com/top-10-evidence-based-health-benefits-of-coconut-oil/)and makes your tea naturally sweet so you save those calories!

note:  coconut milks are NOT created equal.  Avoid those with Guar gum and other crud.  I buy Real Thai in a litre Tetra pack at my local Superstore.  Crap free.  :)

Little Italy Parmesan Chicken

This parmesan chicken is superbly seasoned with Little Italy Secret Sauce and is brightened up by Lemon Juice.  I don’t really measure, I’m more of a pinch, splash, dump in my hand gal, so all measurements are approx

Preheat oven to 400.

  • 6 lg Chicken Breasts
  • 2-4 Tsp Smoked Paprika
  • Salt & pepper
  • 3 Tbsp butter, divided
  • 6 garlic cloves, minced
  • 2 Tbsp Epicure’s Little Italy Secret sauce
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream (could substitute Coconut milk)
  • 1/2 cup parmesan cheese, divided
  • 1 lemon, squeezed (I used a Meyer lemon)
  • 1/2 tsp lemon zest (I used a Meyer lemon)

Season chicken with salt, pepper and Smoked Paprika.

Little Italy Chicken parm2

Melt butter in your Everything Pan (or largest frying pan) and cook your chicken 2 mins on each side to brown.  Take out and set aside.

Add remaining butter to your pan with your garlic & Little Italy seasoning.  Saute 2 mins.  Add in remaining ingredients reserving a few Tbsp of Parmesan.  Simmer 3-4mins until parm has melted.  Add chicken back into your pan and sprinkle your remaining parmesan over your chicken.

Place pan into oven for approx 20mins.  If sauce hasn’t tightened up remove chicken and place pan back on burner for a couple mins.  Whether your sauce is thickened or not is typically dependent on how much moisture was in your chicken.