Tag: paleo

Warm Brussels Caesar

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This dish makes a fantastic warm salad for a night when you *want* the virtue of being able to call at least half of dinner a “salad” but you don’t actually want to *eat* a cold salad. It counts: it has dressing.

Gluten-free, paleo, primal

 

Warm Brussels Caesar
Based on Warm Brussels Caesars with Bacon Ciabatta Croutons from How Sweet Eats

1 lb. brussels sprouts
2 ounces (4 slices) bacon
4 large cloves garlic
3 Tbsp. almond, cashew or coconut milk (I used cashew)
2 Tbsp. parmesan cheese (optional. I used sheep parm)
1 Tbsp. dijon mustard (I used Maille whole grain)
2 tsp. rice wine vinegar
1-1/2 – 2 tsp. anchovy paste (equals to about 4 anchovies)
Juice of 1/2 a lemon
1/3 – 1/2 cup oil (I used walnut)
Big pinch Kosher salt
Few cracks black pepper
Optional but appreciated by bread eaters: Fresh croutons

Chop the bacon and put in a large, heavy skillet over medium heat.

While the bacon is browning, slice the root end off your brussels, halve lengthwise and cut each half into about thirds. Set aside.

When the bacon is browned, remove to a paper towel to drain. Add the brussels to the fat left over in the pan (1 – 2 Tbsp. if more fat; drain some, if less; add some). Sprinkle with salt and pepper.

While the brussels are cooking, prepare your dressing. In the carafe of a blender, bowl of a food processor, or cup of an immersion blender combine the milk, mustard, vinegar, anchovy paste, lemon juice, a big pinch of salt and a few cracks of pepper. Mince the garlic and throw in. Blend, drizzling in the oil as you go until an emulsion forms. Taste. Add the cheese if you’re eating it and buzz again to combine.

Serves 3 for dinner as a side (for something like nice pan-sauteed pork chops), with more dressing left over. If you want to serve this salad as a stand-alone dish, add a couple handfuls of leftover rotisserie chicken and top with a fried egg. As a stand-alone, this amount should serve 2.  

Mean Green Peanut Protein Smoothie

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Yup. Another smoothie recipe. A note on this one: this smoothie as written is not sweet. If you like your peanut butter sweet, add a little honey or maple syrup. I happen to love the taste of peanuts, so I was happy with the savory leaning.

Gluten-free, paleo

 

Mean Green Peanut Protein Smoothie

2/3 c. coconut milk
1/2 avocado
3 Tbsp. peanut butter
1 tsp. vanilla extract
1 tsp. cinnamon
Hand full baby spinach
1 scoop collagen powder

Combine all ingredients in a high powered blender and whiz until smooth.

Serves 1 as a meal replacement and contains: 734 calories, 66g fat, 21g carbohydrates, 26g protein, 30% of your daily Vitamin A requirement, 19% of Vitamin C, 7% of Calcium, and 37% of your Iron.

Sous Vide Basil Chicken Fried “Rice”

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This dish was my first crack at using my new gadget – a Sous Vide machine. Actually, it’s more of a wand that you stick into a pot that circulates the water and keeps it a steady temp. If you’re curious, this is the one I have and so far I’m liking it.

This dish is flavorful, light, healthy and the chicken ends up nice and moist (even if you have to pan-fry it a bit like I did) and even lightly flavored from the basil. A wholly successful first crack, if I do say so myself.

Gluten-free, paleo, Whole30

 

Sous Vide Basil Chicken Fried “Rice”

4 chicken thighs (I used bone-in and skin-on)
Fresh basil
1 head cauliflower
2 Tbsp. coconut aminos
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 – 2 Tbsp. sesame oil
1 egg per chicken thigh
Kosher salt & black pepper
Sriracha for serving if desired

First, get the chicken going because this is not a quick dish. Generously salt and pepper each chicken thigh on both sides. Gently place 2 of the thighs into the bottom of a gallon zipper freezer bag with 1 – 2 leaves basil pressed into both sides of each thigh. Repeat in another bag with the other two thighs.

Squeeze out most of the air in the bag, leaving the chicken on the bottom. Set your sous vide up according to manufacturer directions, and submerge the chicken slowly to squeeze the air out of the top of the bag as you go, only sealing once the bag is almost submerged and the air is almost removed. See instructions here, plus a handy video if my directions aren’t clear.

Once your chicken is prepared, set your machine to 165F/74C and let cook an hour and a half (or more. This recipe has great direction on cooking bone-in chicken thighs and what temperature/time configurations give what results). I let my chicken go for exactly an hour and a half at the 165F, and it could have stood another bit of time – I was able to easily finish off in a hot pan, however, so timing is really up to you.

While your chicken is taking its leisurely bath, make the cauli fried rice.

Core and quarter your head of cauliflower, and either grate or break up in a food processor until you have rice-sized granules. If you’re going the food processor method, you may need to do this in 2 – 3 batches.

When all your cauliflower is processed down, heat a large wok or skillet on high and add 1 Tbsp. sesame oil. When the oil is hot, add the rice. Add the onion and garlic powders, a generous pinch salt and a few cracks black pepper. Add the coconut aminos and stir well to combine. Let cook until starting to brown and get crispy on the bottom, around 5 minutes. Stir and repeat the process 2 – 3 times until your “rice” is done with a fair amount of browned bits.

Let sit until your chicken is done.

When your chicken is done, knock the basil off and pat dry. Place skin side down in a medium pan over medium-high heat with the second Tablespoon of sesame oil. Pan sear the skin until crispy. If you’re worried that the meat is underdone, flip and sear the other side too.

When you’re ready to serve, fry an egg per thigh until over medium. Serve the chicken and rice topped with an egg and garnished with extra torn basil. Add sriracha if needed.

Serves 3 – 4. (I got 3 comfortable rice servings out of my medium head of cauliflower; if you need to stretch, do 2 eggs per person)

 

Instant Pot Primal Chicken Enchiladas

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This dish references a Mexican favorite, enchiladas, with much fewer carbs than the original dish. This version is more stew-like and makes a delicious (and quick) winter meal.

Gluten-free, paleo (with no cheese), primal

 

Instant Pot Primal Chicken Enchiladas
Based on Chicken Enchilada Lasagna by PaleOmg

1 lb. chicken thighs
14 ounce can diced tomatoes/green chilis
14 ounce can enchilada sauce
1 yellow onion, halved
4 cloves garlic
1 Tbsp. fat
2 Tbsp. chili powder
2 tsp. cumin
1 tsp. cayenne
1 kurabota squash or other hard winter squash (4 – 5 cups)
1 jalapeno
1 – 2 c. shredded cheddar (optional. I used Kerrygold Dubliner)

Dice half the onion and mince the garlic. Plug your Instant Pot in and set to sauté. Sauté the onion and garlic until the onion is translucent.

Add the chili powder, cumin and cayenne and stir. Sauté until fragrant. Hit the cancel button to turn off.

Peel and chop the squash.

Add the chicken, squash, tomatoes, and enchilada sauce to the Instant Pot. Seat the lid and hit the poultry button.

Let cool to release the lid.

Dump into a large baking dish, and shred the chicken.

Top with shredded cheese if desired and bake on 375 for 15 – 20 minutes.

Top with diced jalapeño.

Serves 4 

 

Gingerbread Protein Smoothie

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Yup. Another smoothie recipe. I haven’t been cooking much lately, instead focusing on throwing easy things together, homework for the class I’m taking, and holiday preparations.

Gluten-free, paleo

  

Gingerbread Protein Smoothie

2/3 cup full fat coconut milk
1/2 avocado
1 scoop collagen peptide protein powder
3 Tbsp. pumpkin puree
3 Tbsp. black strap molasses
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 inch fresh ginger (peeled)
1 tsp. vanilla extract
1/2 tsp. ground nutmeg
1/2 tsp. cloves
2 – 4 Tbsp. water if needed

Whiz together with a high-powered blender. Add water if the mixture is too thick.

Serves 1

 

Lemon Chicken Thyme Paleo Risotto

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This dish just about scratches an itch. I thought it was a pretty successful approximation of risotto, given that the cauliflower has zero of the starch of risotto rice. The hubbs wasn’t fooled, but he enjoyed it anyway.

Gluten-free, paleo, possibly Whole30 depending upon your bacon

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Lemon Chicken Thyme Paleo Risotto

Based on Creamy Pumpkin Sage “Risotto” with Bacon by My Living Nutrition

4 slices bacon
2 leeks (white and light green parts only)
4 cloves garlic
Half a head of cauliflower
1/2 cup white wine
1-2 cups stock
1 cup full fat coconut milk
2 tsp. thyme
1/4 cup parmesan (optional)
1 Tbsp. preserved lemon
2 tsp. arrowroot powder + 1 Tbsp. cold water for a slurry (optional)
Salt & pepper
6 boneless, skinless chicken thighs

Place a large pan over medium heat and chop your bacon. Add to the pan and fry until crispy. Remove from the pan, leaving 2 Tbsp. fat.

While the bacon is crisping, wash the leeks and slice into thin coins. Mince the garlic. Get started breaking the cauliflower down into florets so you can rice them in the food processor.

When the pan is free, add the leeks and garlic and sautee, stirring occasionally until the leeks go all soft and start browning at the edges. Finish turning your cauliflower into rice while this is working and gather your liquids. Dice your preserved lemon. Gather your thyme.

When the leeks and garlic are starting to brown, add the cauliflower “rice” (about 4 cups) and the wine. Cook until the wine is almost completely evaporated. Add the 2 tsp. thyme and 1 cup stock. Simmer, stirring occasionally, 8 minutes or until the rice looks almost cooked through. If your mixture gets too dry during this process, add the second cup of stock.

Add the coconut milk, parmesan if using, and preserved lemon and simmer, stirring frequently, 5 minutes or until thickened.

If at this point your risotto isn’t thick enough (or if you didn’t use parmesan), make a slurry out of the arrowroot powder and water and add to the mixture. It should thicken almost instantly. Taste your risotto for seasoning. Add salt/pepper/acid until it is where you want it to be.

While your risotto is bubbling away, chop your chicken into bite-sized pieces and liberally sprinkle with salt and pepper. Sautee over medium-high heat in 2 Tbsp. fat of choice (bacon!) until cooked through.

Serve the chicken over the risotto, sprinkled with the bacon.

Serves 2 for dinner + 1 for lunch

Pumpkin Protein Smoothie

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Contrary to what it looks like to people who know my morning smoothie a day habit, I am not generally a fan of supplements or liquid calories in general.

But, on days when I don’t have time to grab dinner that can be chewed, this smoothie comes to the rescue in style.

As written, this recipe yields 1 smoothie with 461 calories, 40g fat, 54mg sodium, 20g carbohydrates, 15g protein, 133% Vitamin A, 15% Vitamin C, 5% Calcium, and 31% Iron. If you add the optional 2 egg yolks, that adds 108 calories, 10g fat, 420mg cholesterol, 16mg sodium, 1g carbohydrates, 6g protein, 10% Vitamin A, 4% Calcium, and 6% Iron

Gluten-free, paleo, Whole30

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Pumpkin Protein Smoothie

2/3 cup full-fat coconut milk
1 tsp. loose chai tea
3 Tbsp. pumpkin (I’ve used both canned pumpkin puree and frozen butternut squash – both worked well)
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/2 of an avocado
2 Tbsp. collagen (I used grass fed collagen)
1/2 tsp. maple syrup
2 egg yolks (optional – these do not affect the taste or consistency of the smoothie, only add protein and calories if needed)

Blend and serve.

Serves 1 and is intended to stand as a meal replacement 

Thai Pumpkin Chicken

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This dish is really easy to make, holds for a long time, and is flavorful and warming. And it’s healthy – a win/win/win.

Edit: I made this a week or so ago, and I’m still thinking about it. And I’m kinda upset I don’t have it to eat right now.

Gluten-free, paleo, Whole30

 

Thai Pumpkin Chicken

1 can coconut milk
1 lb. chicken thighs
3 stalks dried lemongrass
3-4 dried kefir leaves
1 kabocha squash or other pumpkin
1/2 large onion
2 Tbsp. green curry paste (check labels!)

Peel the squash, de-seed and cut into 1/2 inch chunks. Add to a crock pot with the rest of the ingredients. Cook on high 4 – 6 hours.

Serves about 4

Slow Cooked Beef Short Ribs

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This meal makes a great transition into fall, taking the last of the summer corn and comboing it with nice and hearty short ribs.

Gluten-free, paleo-ish

 

Slow Cooked Beef Short Ribs

2 lbs. short ribs
1 cup red wine
28 ounces canned diced tomatoes
1/4 cup balsamic vinegar
1/2 bunch thyme, 2 sprigs rosemary & 3 bay leaves tied in a bundle
1/2 head crushed garlic
4 Tbsp. onion powder
2 Tbsp. Kosher salt
Apple cider vinegar (optional)

Dump all ingredients into your slow cooker. Cook on high 6 hours.

Remove beef and set aside to cool. While cooling, put the cooking liquid into a large pot over medium heat and reduce by half; this took me about 40 minutes. When the cooking liquid is reduced to your liking, blend.

Pull the beef and pour the sauce over top. Taste. Adjust as needed – I added 2 Tbsp. apple cider vinegar, 2 more big pinches salt and 2 big pinches red pepper flakes.

Serves 4

Fiery Roasted Squash

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This makes a nice departure from roasted sweet potatoes as a mostly hands-off weeknight side.

Gluten-free, paleo; vegetarian & vegan if you swap the fat

  

It’s not as burnt as it looks – promise – I got a little carried away with my Hipstamatic app.

Fiery Roasted Squash

1 kabocha squash
2 Tbsp. melted ghee or other fat
2 Tbsp. spicy harissa (I use Mina)
2 tsp. ground cumin
2 tsp. maple syrup
1 tsp. ground coriander
2 big pinches Kosher salt

Preheat oven to 425 F. Peel and chop the kabocha – kabocha isn’t the easiest squash to peel, I used a knife and kind of shaved the skin off.

Prep a baking sheet with foil.

Toss all ingredients together and spread out into a single layer on the baking sheet.

Bake 20 minutes, flip, and bake an additional 20 minutes until roasted.

Serves 4 as a side