Tag: main dishes

Paleo Buffalo Chicken Salad

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This recipe is easy, flavorful, and addictive. And, when served with something to scoop with like plantain chips or extra celery, it’s even fun to eat. 

For a really cool way to shred the chicken (i.e. with an electric mixer), check out the reference recipe in the link. Genius! 

Note: This chicken is spicy. 

Gluten-free, Paleo 


Paleo Buffalo Chicken Salad

Based on Crockpot Buffalo Chicken by Civilized Caveman

2.5 lbs. boneless skinless chicken breasts
1 sweet yellow onion
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 big pinches Kosher salt
2 tsp. black pepper
2 Tbsp. butter
6 oz. hot sauce (Frank’s or Louisiana)
3-4 ribs celery
4 Tbsp. ranch dressing (I used Tessamae’s)
2 Tbsp. aioli

Halve and thinly slice the onion. Spread out on the bottom of your slow cooker. Add the chicken in as close to one layer as possible. Add the spices, butter, salt, pepper & hot sauce.

Cook on low 6-8 hours. Let cool and shred.

When your chicken is done, add 10-12 ounces to a large bowl. Dice the celery and add. Add the ranch & aioli and stir to combine. Taste and season as necessary.

Chill.

Serve with plantain chips or more celery for dipping.

Note: You will have a ton of chicken leftover. This chicken is great with garlic mashed cauliflower, roasted broccoli, and pretty much everywhere else buffalo chicken is good – which is everywhere. 

Thai-Influenced Chicken Omelette

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I was going to call this dish ‘laaaaadies niiiight! eggs’ since I had to feed myself for dinner last night and wanted an omelet – but not – but that was too long.

I do not like omelettes. Frittatas I can do; I love tamagoyaki, but to me French-style omelettes just taste like wet dog smells and gross me out. They also generally for some reason make my stomach hurt on the rare occasion I get it into my head I want one.

So, for dinner I took inspiration from the Japanese drunk dish – okonomiyaki. Okonomiyaki is generally made with cabbage and egg and some other stuff and is delicious and pretty much all things good in the world.

Gluten-free, paleo, Whole30 if you source it right


Thai-Influenced Chicken Omelette

3 eggs
4 ounces chicken breast
1 cubano pepper
2 tsp. sesame oil
2 c. shredded green cabbage
2 Tbsp. fish sauce
1/2 Tbsp. butter or ghee
Juice of 1 lime
Sriracha to taste

Chop the chicken into bite-sized pieces and slice the pepper thinly.

In a large skillet, heat the sesame oil. Add the chicken and pepper and sautee until just browned.

Add the cabbage and butter and sautee until the cabbage is softened and browning in spots.

Beat the eggs together with the fish sauce and lime juice. Spread the cabbage mixture out over the bottom of the pan in as even a layer as possible. Pour the egg over. Let sit until the eggs are mostly set.

Sriracha to taste.

Here, if you’re really skilled and awesome – flip that sucker over and cook the other side. I am less awesome, so ended up breaking my eggs up and kind of scrambling them from this point. They were no less delicious.

Serves 1 for dinner

Paleo Hawaiian Pizza Casserole

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This dish is light, feels like comfort food, and packs a nice meaty punch. Plus it tastes great as leftovers

Gluten-free, Paleo


Paleo Hawaiian Pizza Casserole

Spaghetti squash
1 lb. ground pork
4 oz. diced pancetta
20 oz. can pineapple in juice
14 oz. can tomato sauce
1 onion
4 cloves garlic
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 tsp. dried basil
2 tsp. dried oregano
4 eggs
Kosher salt
Black pepper
Red pepper flakes

First, prep your squash. Halve lengthwise, prick the backs with a fork a few time, scoop out the seeds, put cut-side down in a shallow bowl or plate and add a Tablespoon or so of water on the bottom of the plate/bowl. Cover with plastic wrap and microwave 15 minutes or until soft. When cooked, uncover and let cool.

Set your oven to preheat to 400F.

While the squash is working, chop the onion and garlic and brown the pancetta over medium. Set the pancetta aside when done. Add the ground pork, chopped onion and garlic to the pan with the pancetta fat – hit with salt, pepper & red pepper, and cook until browned. 

While the pork is working, drain and chop the pineapple. Add to the pork, along with the tomato sauce and spices and cook, stirring frequently, 3 – 5 minutes to fully combine. Hit with more salt, pepper and red pepper. Add the pancetta back in.

When the spaghetti squash is cool enough to handle, shred with a fork and add to the pork mix. Taste and add more salt/pepper/red pepper if necessary. Spread the spaghetti squash pork mix out along a large casserole. Top with 4 beaten eggs and spread out to cover. 

Bake on 400F for an hour or until the egg is set and browned.

Serves about 6

Zoodles with Basil Lime Pesto

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This is a light refreshing meal for summer nights when it’s too hot to eat heavy or want to mess with makin the house too hot.

Gluten-free, Paleo


Zoodles with Basil Lime Pesto

1-2 medium zucchini
3-4 boneless skinless chicken thighs
1 shallot
1/2 c. basil
1 lime
2-3 glugs oil (I used avocado)
2 tsp. honey
Big pinch red pepper flakes
2 cloves garlic
Kosher salt & black pepper

First, make your zoodles however you make them – I have a gadget that allows me to shred zucchini like I’m sharpening a pencil. Salt the zoodles, toss, and set in a colander to drain.

On to the chicken. Cut into bite-sized pieces, salt and pepper liberally, and place in a large skillet (along with a Tablespoon or two of fat) over medium-high heat. Sautee until browned and cooked through.

While the zoodles are resting and chicken is working, make the pesto. Add to the bowl of a food processor: juice & zest of the lime, a big hand full (about 1/2 cup) of basil, the garlic, red pepper flakes, a couple big pinches salt, a few cracks black pepper, the honey, and a couple good glugs of oil. Process until pesto, adding more oil if necessary. Taste and adjust seasoning as needed.

To serve, toss the zoodles with the chicken and pesto.

Serves 2 for dinner 

Seared Watermelon Salad

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Mmmmmm… Summer watermelon. This dish takes a portion of the bounty and gives it a spin, so it’s more ‘melon’ than ‘messy dessert’.

Gluten-free, Paleo, Whole30


Seared Watermelon Salad

Watermelon
Red bell pepper
Broccolini
Sesame oil
Sweet and spicy candied nuts (I used pecans) – optional
4 scallions
Boneless skinless chicken breast tenders
Almond flour
1 egg
High-temperature fat of choice
Curry powder
Juice of 1 lime
Avocado oil
2 cloves garlic
1 thumb ginger

First, make the salad. Skin the watermelon and cut into roughly 1-inch pieces. You’ll need about 3 cups. Chop the pepper. Chop the broccolini.

In your largest sautee pan, heat 1 Tbsp. sesame oil on medium-high. Add the broccolini and sautee until beginning to brown. Add the peppers and sautee until softened, hitting a couple times with salt and pepper as you go. Add to a large bowl.

Add 1 Tbsp. sesame oil to the now-empty pan. Heat over medium-high. Add the watermelon and sautee until seared around the edges. Add to the veggie bowl. Add the 4 scallions (chopped) and candied nuts (chopped). Toss to combine.

Now on to the chicken. In a shallow bowl, combine 1/2 cup almond flour, 1 Tbsp. curry powder, a big pinch kosher salt and a few cracks black pepper. 

In a separate bowl, beat the egg. 

Add 2-3 Tbsp. fat of choice to your pan. Put back over medium-high.

Dip the chicken in the egg and dredge in the flour mixture. Shallow fry until golden and cooked through. Remove to a plate to rest while you make the dressing.

To make the dressing, combine 3 glugs of avocado oil, the juice of 1 lime, a big pinch kosher salt, a few cracks black pepper, the 2 cloves of garlic (minced), the ginger (also minced), and 2 tsp. curry powder. Whisk or shake.

To serve, load a bowl with the veggie mixture, chop the chicken into bite-sized pieces and arrange over top – drizzle with the dressing.

Serves 2 for dinner + 1 for lunch.

Chicken Paillard with Caesar Green Beans

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This recipe is exactly the kind of thing I want in the summer – light, edible at room temperature, and perfectly pairable with some nice chilled wine. It is also a dish I had at a local restaurant and got so obsessed with I had to run home and re-create it for friends. Luckily, they (highly) approved.

Gluten-free, Paleo, primal


Chicken Paillard with Caesar Green Beans 

4 boneless, skinless chicken breasts
Fat of choice 
1 lb. green beans
Kosher salt & black pepper

Caesar Dressing
3 cloves garlic
2 eggs
3 glugs olive oil
Juice of 1 lemon
Parmesan (optional)
Couple dashes Worcestershire sauce (check your label!)

First, prep your chicken by sandwiching between waxed paper or Saran Wrap and pounding until a single thickness – the bowl of a mortar and pestle works great for this.

Liberally salt and pepper on each side.

Bring your largest pan up to medium-high heat, add a tablespoon or so of fat, and pan fry until browned on both sides and cooked through. I did this in batches, cooking each pounded breast separately. Set each cooked chicken breast aside.

While your chicken cooks, wash and de-tip the green beans. Spread in a single layer on a cookie sheet. Sprinkle with fat, salt & pepper and broil on high 5 – 8 minutes or until fairly blistered. Remove from oven.

On to the dressing. Place the eggs in a small pan and cover with 2 inches of water. Bring to a small boil (tiny bubbles) and cook 1 minute. Drain immediately and place in an ice bath to arrest the cooking. You do *not* want cooked eggs here. Add the eggs to a large bowl, along with the lemon juice, olive oil, Worcestershire, a couple big pinches salt and quite a few cracks black pepper. Take the garlic and turn into a paste (I used a mortar and pestle but you could also use the back of your knife). Add to the dressing. Whisk vigorously to combine. 

When all is complete and your chicken has rested a good 5 minutes, slice chicken into strips and arrange on a platter. Add the green beans to the dressing, toss, and put on top of the chicken, drizzling any leftover dressing over the plate. Sprinkle with Parmesan if desired.

Serves 4 -5 for dinner 

Slow-Cooked Chipotle Pork Loin

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This preparation is slightly spicy and lean and delicious. Would work equally well on beef or chicken.

Paired with the garlic cauliflower purée below, it’s a hearty-feeling quick meal.

Gluten-free, Paleo


Slow-Cooked Chipotle Pork Loin

For the meat

2 lb. pork loin
1-2 chipotles + 1-2 Tbsp. adobo
1.5 Tbsp. cumin
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 Tbsp. Kosher salt
30 cracks black pepper
1/2 cup broth or stock

Combine spices in a small bowl. Chop the chipotle and rub it, along with the adobo, on the pork. Sprinkle the spice mix over all sides.

Transfer to your slow cooker, add the stock, and cook on low 8 hours. Serve over cauliflower purée.

For the cauliflower

1 head cauliflower
4 cloves garlic
1.5-2 Tbsp. butter
Splash some sort of liquid (I used almond milk)
2 huge pinches salt 
40 cracks black pepper

Fill a large pot with about half an inch water. Put over high heat.

De-stem and chop the cauliflower. Toss into the pot, add a lid, and steam 8 minutes. 

Drain and add to your blender or food processor along with the raw garlic, butter, milk, salt & pepper. Blend until smooth. 

The pork serves 4-5; the cauliflower serves 3-4

Turmeric & Chive Cauli Rice Bowl with Chicken

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You guys. It’s been so long. I haven’t posted a recipe in months, and I apologize. Nerd school had me running around so busy I didn’t even always remember to *eat* dinner, and when I did it was mostly what was quick, cheap, and could be gotten with as little effort as possible.

Needless to say, a month or so of that has left me feeling kind of like crap. And now I’m hot on the job hunt, so my schedule continues to be wonky. 

But … I got to make dinner this past week, and man was it a good one! This dish is crazy healthy (it’s basically a hit salad), has enough fat to be fulfilling, brings a one-two punch of protein to the party, and is low in carbs. What more could a girl ask for when trying to repair her schedule (and body!)?

Gluten-free, Paleo, Whole30, easily made vegetarian or even vegan


Turmeric & Chive Cauli Rice Bowl with Chicken

Based on Rainbow Cauliflower Rice Bowl by 101 Cookbooks 

1 head cauliflower
1 lb. boneless skinless chicken thighs
4 eggs
2 Tbsp. Grass fed butter, melted
1 tsp. Cumin
1 tsp. Turmeric
Smattering of dried ghost chili (or cayenne)
1 bunch chives
Juice of 1 lemon
Salad oil of choice (I used hazelnut)
1/2 bunch rainbow chard
Cooking fat of choice (I used coconut oil)
Kosher salt & black pepper

First, make the “rice” and get the eggs on. 

Quarter, de-stem and roughly slice the cauliflower. Crumble as you add to a large pot with about 1/2 inch water in the bottom. Hit with a big pinch of salt and cover. Steam about 5-7 minutes.

While the cauliflower is going, boil the eggs 5 or so minutes until hard-boiled and let sit to cool. 

Wash and de-stem the chard. Chop the stems and add to the cauliflower during the last minute or two of cooking. Slice the leaves into ribbons and set aside.

Drain the cauliflower + chard stems and set your broiler to high.

In a small bowl, combine the butter, turmeric, cumin, chili, and a big pinch of salt.

Dump the cauliflower onto a baking sheet, pour the turmeric sauce over, and massage well to combine. Spread into a single layer on the sheet and drizzle with a little additional fat. Broil 5 – 7 minutes or until browned in spots.

While the cauliflower is browning, chop the chicken, hit with a couple big pinches salt and a few cracks of black pepper – sautee over medium-high in a Tablespoon of fat until cooked through. During the last minute or so, add the chard ribbons and stir to wilt.

While everything else is working, blend the chives, lemon juice and a big pinch of salt with a few good glugs of salad oil until smooth. Reserve.

Peel your eggs – have you seen this? Genius! – and slice.

To serve, add a healthy portion of cauliflower “rice” to a bowl, top with the chicken chard mixture, add a couple sliced eggs, and drizzle with chive oil.

Serves 2 for dinner 

Paleo “Mississippi” Roast

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This is a super simple slow cooker dish that comes together in a flash, feeds a million, and lasts well for a week’s worth of dinners.

Gluten-free, paleo


Paleo “Mississippi” Roast

Based on a whole bunch of sources, but this was my paleo-specific starting spot

5 lb. chuck or rump roast
1 packet as least-extraneous-crap-as-possible ranch mix or 4 Tbsp. paleo ranch mix
10 pepperoncinis + extras and some juice for garnish
2 Tbsp. coconut aminos
1/2 c. beef broth
3 Tbsp. ghee
1 onion
Kosher salt & pepper
Zoodles or roasted broccoli to serve

Slice your onion and pepperoncinis thin. Add the onion to your slow cooker. Rest the roast on top. Sprinkle with half the ranch seasoning, flip and sprinkle the rest on top. Pour the coconut aminos and beef broth in, and add the ghee. Hit with 2-3 pinches salt and a good amount of black pepper.

Cook on low 8 hours. When finished, take the lid off the slow cooker, shred the beef and cook on High (uncovered) for half an hour to an hour to let some of the liquid cook off. To serve, top with more sliced pepperoncinis and a couple splashes pepperonicini juice. This beef is great on lightly sauteed zoodles or roasted broccoli.

Serves a bunch

Pineapple Jerk Pork Bowl

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This dish is tasty, satisfying, light enough for Spring or Summer, and feeds an army.

Perfect for a busier-than-usual life, like the one I’ve been leading lately.

  

 Gluten-free, paleo, Whole30 (make homemade aioli)

Pineapple Jerk Pork Bowl

Based on Slow Cooker Jerk Pork in Pineapple Bowls by How Sweet Eats

3 – 5 lbs. pork shoulder
2 – 3 Tbsp. jerk seasoning
1/3 head red cabbage
1 can pineapple in juice
1/2 red onion
3 Tbsp. cilantro
3 Tbsp. aioli or mayo
1 – 2 Tbsp. sriracha (optional)
Juice of 1 lime
Kosher salt & black pepper

Rub your pork shoulder down and place in your crock pot. Add the juice from the can of pineapple. Cook on low for 8 hours. Shred, take out the bones if there are any, and kick the pot up to high – cook uncovered half an hour to an hour to evaporate some of the liquid. Alternately, spread your pork + juice out in a baking dish and bake @ 400.

While your pork is doing its pork thing, make the slaw by shredding the cabbage, chopping the pineapple, dicing the red onion, chopping the cilantro and tossing with mayo + sriracha + lime juice + a few hits each of salt and pepper.

Enjoy.

Serves a bunch