The New Year is coming up quickly. It’s like, in two days. So it’s time to set goals and create new and exciting things in life, as well as on the blog. So I’ve started thinking up things I want to do over the next year. My first goal is creating recipes that include 5 ingredients for my Monday posts. I’ve heard many people who have wanted simpler recipes with only a few ingredients, so that’s what I’m doing. Do understand, salt and pepper don’t count as an ingredient. That’s my rule. And I like to make my own rules. This recipe has 6 ingredients, but if you hate it, remove the garlic powder. Wasn’t that easy? Yes, yes it was. I can’t say they will be my most exciting recipes, but I’ll promise you they will be simply delicious.

Holidays are almost over. Which I am happy about. Even though I’ve begun to enjoy the holidays more and more, they are still exhausting. Lots of traveling, lots of family time, lots of friends time, lots of shopping. You know how it goes. Well, I traveled to Nebraska this year and of course, I got sick as soon as I got there. I’m guessing it was from flying, because flying is gross with gross people, but I went through Christmas night with chills, fever, and body aches. Ew. I made the best of it, though. Got me some Mucinex and felt AWESOME. Have you ever tried that stuff?? I know it’s no paleo-earth-madefromherbalteas medicine, but my gosh does it work. No congestion, no temperature. Miracles.

This Christmas was unlike any Christmas I’ve had. First off, because I got a trip to Vegas. SAY WHA???? I’ve never been to Vegas. Nope. Not once. So to celebrate finishing up my second cookbook, I got a trip to a place I’ve never been. So exciting!! But now I need your help. Where should I eat? What shows should I see? Tell me things!

Second reason why my Christmas was unlike any other, I didn’t stuff my face with cookies! That NEVER happens. There is just something about the holidays. Probably because it’s once a year, so you feel like you can splurge. Oh it’s Christmas? Christmas sugar cookies smeared in frosting then sprinkles covered on top with just a little more frosting…just because…those totally don’t count as calories. Am I right or am I right? I’m totally right. Until a week later and I’m totally heavier. Well, this year, I think I only had one holiday cookie. Wait, no. I had two. But still, two cookies is damn good for me. It’s nice to not feel completely bloated after the holidays.

So to finish up the year, I’m setting some New Year’s goals, which I’ll share with you tomorrow, and starting the New Year off with a paleo cookbook giveaway including 10 paleo cookbooks and 2 informational paleo books, as well as some PaleOMG gear! Don’t miss out on this one!!

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5 Ingredient Monday: Seared Chicken Thighs over Cauliflower Puree

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5 from 6 reviews

  • Yield: 3 1x


  • 1 large head of cauliflower, cut into florets
  • 4 tablespoons of fat, divided (coconut oil, ghee, butter, bacon fat, etc.)
  • 3 chicken thighs (I used skinless and boneless), pounded to 1/4 inch*
  • 3 cups sliced button mushrooms
  • 1 small yellow onion, chopped
  • 1 teaspoon garlic powder
  • salt and pepper, to taste


  1. Cut cauliflower into florets and steam cauliflower. On the stove top or in the microwave. However you’d like. Steam until fork tender.
  2. Place a large pan over medium-high heat. Add 2 tablespoons of fat to the pan. Sprinkle pounded chicken thighs with about 1/2 teaspoon of garlic powder, salt and pepper. Once pan is very hot, place chicken thighs in the pan. Cook thighs on both sides for 5-7 minutes, until browned and cooked through.
  3. While chicken thighs are cooking, place another large pan over medium heat. Add 2 tablespoons of fat to the pan then add onions.
  4. Once onions become translucent, add mushrooms along with 1/2 teaspoon of garlic powder and salt and pepper. Cook until mushrooms become soft, about 5 minutes.
  5. While the mushrooms and onions cook, place soft cauliflower in a blendtec with a bit of salt and puree until smooth. I had to add a tablespoon of water to the cauliflower to help it puree.
  6. Then just stack away: cauliflower, chicken and mushrooms and onions.


*I covered my chicken thighs with some plastic wrap and used a wooden spoon to beat the chicken thighs to 1/4 inch thick

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PaleOMG 5 Ingredient Monday: Seared Chicken Thighs over Cauliflower Puree

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  1. Amy says:

    I just made this tonight, but did it as a one pan deal. I seared the chicken thighs, set them aside, then added a little coconut oil before adding the onions and mushrooms. Once those were cooked, I put the chicken back in the pan, put a lid on it, and let it cook until the chicken was done.

    I also steamed a bag of frozen cauliflower in place of the fresh and added a little of the steaming liquid when I blended the cauliflower.

    Roasted asparagus on the side (salt, pepper, and olive oil for seasoning, then into a 450° oven for a few minutes until done) completed the meal. So tasty.

  2. Nayfe says:

    This was great! Thanks for making Paleo easy and delicious!