Tag: paleo

Thai Basil Chicken & Greens

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This was one of those providential ‘throw my CSA veggies at a recipe’ dishes that happened to work out well. I love it when that happens. This dinner was inspired by this recipe for three-cup chicken, but I didn’t have scallions – and I had carrots, beet greens and carrot greens to use up so those went in instead.

Gluten-free, paleo

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Thai Basil Chicken & Greens

3 Tbsp. sesame oil
1-2 inches ginger, peeled and sliced into thin coins
4 cloves garlic, thinly sliced
1/2 onion, thinly sliced
2 pinches red pepper flakes
1 lb. boneless, skinless chicken thighs, chopped into bite-sized pieces
5 small carrots, cut into rounds
8 c. greens (I used a mixture of beet greens and carrot tops), chopped
1 tsp. coconut nectar (or other sweetener)
1/4 c. rice wine vinegar
2 Tbsp. coconut aminos
1 c. basil leaves, chopped

Heat 2 Tbsp. oil over high in a wok or your largest skillet. Add the ginger, garlic, onion and red pepper flakes and stir-fry until fragrant (about 2 minutes).

When finished, scrape the aromatics to the side of the pan and add last Tablespoon of oil + the carrots. Toss. Add the chicken and stir-fry until browned (about 5-7 minutes).

Add the coconut nectar, vinegar, and coconut aminos – stir. Reduce the heat to medium and add the greens. Sauté, stirring frequently, until the greens are wilted and the stems (if you’re using something like chard or beet greens) are just tender (about 10 minutes).

Turn off the heat and add the basil. Stir.

Serves 2 for dinner

Broiled Peachy Chicken

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I love summer peaches. Like, eat them every day for lunch and dream about them during dinner love. My DH: not so much. So, I was happy to jump in the kitchen and make a riff on this NY Times roasted chicken recipe when he was out one night last week – and I must say, this dish worked out just fine.

Gluten-free, paleo

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Broiled Peachy Chicken

2 peaches, pitted and sliced 1/2 inch thick
1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
2 oz. double-smoked bacon, sliced into batons
2 Tbsp. rice wine vinegar
1 Tbsp. vermouth
2 Tbsp. sliced garlic stalks (can sub regular garlic)
1 inch ginger, peeled and grated
1 bunch baby spinach
2 radishes, sliced thin
2 Tbsp. fresh basil (optional: I didn’t have it, but it would have been lovely)
Kosher salt & black pepper

Preheat the oven to 400F. Halve and slice the peaches, chop the chicken, slice the bacon and garlic stalks and grate the ginger – adding to an oven proof dish as you go. Sprinkle with the rice wine vinegar and vermouth. Toss to combine. Hit with salt and pepper. Toss. Hit with salt and pepper again.

Bake 20 – 30 minutes or until the chicken and bacon are cooked through.

Serve over a bed of baby spinach with sliced radishes.

Serves 2 for dinner

Updated: DH’s Green Smoothie

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This is an updated version of my Breakfast Of Champions green smoothie recipe from a couple of years ago. As was the case back then, I still drink this smoothie most weekdays for breakfast and still absolutely love it. I’d like to say I’ve tried umpteen recipes and settled on this one after extensive taste-testing, but that’s not the case. When we got our Vitamix, the DH did a little research on smoothie ingredients that weren’t just sugar and carb bombs (or worse: dessert) in disguise, and came up with this recipe. It was perhaps the second thing he made with the new blender, and we have been drinking it ever since. It’s evolved over the years (we used to add a banana, celery, cilantro and spirulina), but the nutrition and taste is still there – and this is still an absolutely satisfying breakfast and enough to carry me through my day from 8:30 – 12:30.

Gluten-free, paleo, vegetarian, vegan

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DH’s Green Smoothie (Updated)

1 Granny Smith apple
1 big hand full kale (we use pre-cut)
1 smallish hand full baby spinach (we use bagged)
1/2 of a large avocado (or 1 whole small)
3/4c. coconut water (we use Zico)
1/4c. orange juice (we like the not from concentrate kind)
1/2 inch ginger (peeled)
Optional add-in: protein powder (we use Nutiva hemp protein because it doesn’t have soy or whey and also doesn’t have a ton of added crap)

Core and chop the apple. Add to the blender carafe. Add the rest of the ingredients and blend, letting run on high until smooth and incorporated.

Pour into two glasses and consume in the manner you prefer (I won’t drink mine without a straw; the DH drinks his straight from the glass).

Serves 2

 

Spring Broccoli and Pea Salad

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This is another great cookout salad. Quick to throw together, friendly for a whole host of dietary restrictions, clean and bright.

Gluten-free, paleo, vegetarian, vegan

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Spring Broccoli and Pea Salad

1 lb. snow or snap peas
3 large radishes
1 (9-10 oz.) bag broccoli slaw
Zest of 1 lemon
3 Tbsp. avocado or other neutral oil
1 Tbsp. dijon mustard
1 Tbsp. apple cider vinegar
Kosher salt & black pepper.

Tip, tail and snap your peas into a large bowl. Grate the radishes and add. Add the broccoli slaw. Hit with a generous pinch Kosher salt + a few grinds black pepper and toss to combine.

In a small bowl, whisk together the lemon zest, oil, mustard, and vinegar.

Pour over the salad. Toss to combine and hit with another shot of salt and pepper.

I went back and forth regarding doubling the dressing for a more punchy taste, but ultimately opted for the more subtle route. If you want punchier dressing, try doubling the amount and playing with the mustard/acid content.

Makes a huge bowl – more than enough for a cookout. 

Spring Greens & Meatballs

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Picture it: Brooklyn, 2015. Obama is in the White House, Congress is ineffectual, the whole Northeast is tottering between Spring and Summer, and I forgot how to change gears rapidly when the grocery store is out of the ingredients I want for dinner.

This dinner was basically me playing Chopped the home game one night, when a Thursday hit and I realized I had only about half of the required items for the dinner I had planned on making, but had not really come up with a solid B plan. So I played. And it worked! Go, hours of watching cooking shows on television!

Gluten-free, paleo

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Spring Greens & Meatballs

1 lb. grass fed ground beef
1/2 tsp. fresh thyme
1.5 tsp. fresh rosemary
1 clove garlic
Kosher salt & black pepper
1 wedge preserved lemon
2 tsp. aged balsamic vinegar
1.5 tsp. curry powder
1.5 tsp. baking soda mixed with 1 tsp. warm water
2 ounces double smoked bacon
1 leek
1 clove garlic
1 tsp. thyme
2 tsp. rosemary
1 c. frozen peas
1 Tbsp. unsalted grass fed butter
6 ounces baby spinach

First, make your meatballs. Add the ground beef to a large bowl. Pick and chop 1/2 tsp. thyme and 1/5 tsp. rosemary. Add to the meat. Grate 1 clove garlic and add. Add 1 big pinch of Kosher salt and a few grinds black pepper. Dice the preserved lemon and add 2 tsp., reserving the rest. Add the balsamic vinegar, curry powder and baking soda slurry. Mix and form into ping pong ball sized meatballs. Add to a large pan over medium heat and brown on all sides.

While your meatballs are cooking, cook your greens. First, chop your bacon and add to a pan over medium heat. While the bacon is working, wash and halve the leek and cut into thin half moons. Slice the second clove of garlic and chop the last 1 tsp. thyme and 2 tsp. rosemary. Add to the pan when the bacon is half rendered. Cook, stirring occasionally, until the leek is getting soft and browned in spots. Add the peas and stir, letting cook for a few minutes. Add the butter and stir, letting melt. Add the rest of the preserved lemon (about 1 tsp.) and half the spinach and stir until wilted. Add the rest of the spinach and wilt.

Serves 2 for a light dinner, with meatballs leftover for lunch

Stone Fruit Salad

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This salad is ridiculously delicious. Sweet, a little tart, a little savory – it’s got a great mix of flavors and is sure to be a crowd pleaser at your next group gathering.

Gluten-free, paleo, vegetarian, vegan

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Stone Fruit Salad

3 large plums
4 small peaches or nectarines
4 scallions
3 large radishes
1 red bell pepper
1 inch ginger
1 Tbsp. rice vinegar
2 Tbsp. avocado oil (or other neutral oil)
1 tsp. sweetener (honey, coconut sugar, agave, maple syrup)
1 tsp. curry powder
1 clove garlic
Kosher salt & black pepper

First, break down your fruit, pepper, and radishes and add to a large bowl. I used a mandolin with large julienne teeth – this was good, but the plums got a bit pulpy; you may want to just thinly slice everything (resulting in more texture). Thinly slice the scallions and add to the bowl. Hit with a generous pinch salt and a few cracks black pepper. Toss.

In a small bowl, whisk together the oil, vinegar, curry powder, ginger (grated), and garlic (grated). Add the dressing to the salad and toss to combine. Hit with another shot of salt and pepper.

I made this salad several hours before serving to allow the flavors a chance to marry a bit.

Makes a big bowl – enough to take to a cookout.

 

Spicy Thai Broccoli Slaw

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Fair warning: this recipe has k-i-c-k. I amped up all the flavors I would normally use in a Thai-inspired sauce to punch through the taste-deadening head/chest congestion my DH has been suffering through. This sauce is bright from the lime, punchy from the garlic, and spicy from the serrano. It is also quick to make, easy, and delicious next to a nice thick pork chop.

Gluten-free, paleo

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Spicy Thai Broccoli Slaw

1 bag broccoli slaw
4 green onions
1 serrano chili
Small hand cilantro

Sauce

2 Tbsp. sunflower seed butter
1 tsp. toasted sesame oil
1 tsp. apple cider vinegar
1 tsp. raw honey
2 Tbsp. fish sauce (Red Boat)
2 Tbsp. coconut aminos
2 tsp. chili garlic paste
2 fat cloves garlic, grated
1 inch ginger, peeled and grated
Juice of 1 lime
1 Tbsp. sesame seeds

Combine the sauce ingredients in a large bowl, whisking to form an emulsion. If the sauce is thicker than you want, add a splash of water.

Add the broccoli slaw to the bowl. Chop the cilantro and add. Slice the green onions and add. De-seed and chop the chili and add.

Toss to combine.

Serves 4 as a side dish

And a second shot because I couldn't choose
And a second shot because I couldn’t choose

Paleo Shrimp Scampi

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This is a great quick dinner to dress up a Monday that needs a little oomph. The spaghetti squash can be made ahead, and the rest comes together in 10 minutes or so.

Gluten-free, paleo 

This picture is terrible. I blame hunger.
This picture is terrible. I blame hunger.

Paleo Shrimp Scampi

1 spaghetti squash
1 lb. shrimp, peeled and cleaned
3 cloves garlic
Juice of 1 lemon
1/4 c. stock or white wine
1/4 c. chopped parsley
2 Tbsp. grass fed butter
Salt, black pepper & red pepper flakes
Sheep pecorino (optional)

Halve your spaghetti squash lengthwise and place face-down in a shallow dish or two bowls. Add a Tablespoon of water to the dish and prick the backs of the squash with a fork a few times. Cover tightly with saran wrap and microwave on High 20 minutes (or until soft). Remove and unwrap to cool.

While your squash is cooling, clean and peel the shrimp if you haven’t already; chop the garlic and chop the parsley.

Add the butter to a large pan over medium heat and melt. Add the shrimp, a couple big pinches kosher salt, a pinch red pepper flakes and a few grinds black pepper and sautee until just starting to turn pink. Add the lemon juice and stock/wine and keep cooking until the shrimp is pink through and the liquid has reduced a bit. Hit with salt, pepper and red pepper again if needed.

When the squash is cool enough to handle, shred with the tines of a fork to form noodles and dump into the pan with the shrimp. Toss to combine. Taste and add more salt/red pepper/black pepper if needed. Add the parsley and toss again.

Serve sprinkled with cheese if you are eating cheese.

Serves 2 for dinner + 1 for lunch

Paleo Pork Tacos with Pineapple Rhubarb Salsa

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Bright, punchy, and highly versatile, these tacos make a quick(ish) weeknight meal – or the beginnings of a spectacular Spring party.

I also may or may not have eaten this, or a variation on this, for the entirety of last week – and may or may not have posted a melodramatic memorial to said lunch variation as a Picture of the Day.

Gluten-free, paleo, Whole30 (check labels) 

Paleo Pork Tacos with Pineapple Rhubarb Salsa

About 6 ounces pulled pork per person – I slow-cooked mine simply for 6 hours with a liberal sprinkling of my favorite seasoning, but this slow roasted recipe would be fantastic, or this salsa verde Instant Pot version, or this “plain” Instant Pot version would all be fantastic here

Paleo crepes (I used this recipe from Running To The Kitchen, but cut the eggs down to 4) – when making, I ladled out 1 scoop per crepe to make tortilla-sized portions. Note: be careful when using fresh fat in this recipe, the first crepe-tilla of each fat addition always turns out wonky for me.

1 stalk rhubarb (1/4 c. when diced)
Pineapple (1/4 c. when diced)
2 Tbsp. cilantro
Pinch Kosher salt
1 Tbsp. pomegranate molasses
1 tsp. lemon juice

To make the salsa: Dice the rhubarb and pineapple and add to a small bowl. Chop the cilantro and add, along with the salt, molasses and lemon juice. Stir to combine.

To serve: Place 2-3 ounces pork in the center of each crepe and top with salsa.

Serves 2, maybe 3 if you have a nice side. 

Rhubarb & Rosemary Chicken Cabbage Salad

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Rhubarb is my new jam. I already knew I loved it in strawberry pie (and jam!), but had no idea what to do with this bright, punchy vegetable on the savory side of life. This salad came about as I was playing in the kitchen during lunch, trying to use up the last bits and bobs of various vegetables lounging in my crisper drawer. I think it turned out well.

Gluten-free, paleo, Whole30

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Rhubarb & Rosemary Chicken Cabbage Salad

1/4 head Savoy cabbage
1 hand full fresh green beans
1/2 stalk rhubarb
6 grapes
6 ounces grilled rosemary chicken breast
1Tbsp. pomegranate molasses
2Tbsp. grapeseed or pistachio oil
1Tbsp. fresh thyme
1 big pinch Kosher salt
Few grinds black pepper

Shred the cabbage (you want about 2c.).

Chop the green beans (you want about 1/4c.).

Dice the rhubarb (you want about 1/4c.).

Halve the grapes.

Chop the chicken.

Chop the thyme.

Add all to a large bowl. Drizzle the pomegranate molasses and oil over top, hit with a big pinch Kosher salt and a few grinds black pepper and toss to combine.

Serves 1 for lunch