Tag: recipes

Sweet Hot Pork & Broccoli Bowl

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This is more Asian-leaning than my usual pulled pork, and I’m happy that it turned out well. This dish is dead simple to make, filling but not overly so, and comes together quickly for nights when you have more things to do than hours.

Gluten-free, paleo (check labels!)

  

Sweet Hot Pork & Broccoli Bowl

Based on Sweet and Spicy Pork Shoulder with Sesame Cucumbers by How Sweet Eats

For The Pork

2 – 3 lbs. pork shoulder
1 Tbsp. hoisin sauce
1 Tbsp. chili garlic paste
1/4 c. coconut aminos
2 big pinches Kosher salt
1/4 tsp. white pepper
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 tsp. sesame oil

Combine in a large crock pot and cook on High 6 hours. Shred.

For The Broccoli Bowl

1 crown broccoli
2 Tbsp. fat of choice
2 tsp. ketjap manis
2 tsp. sesame oil
1 Tbsp. fish sauce
2 tsp. sriracha
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/4 c. water

Cut the broccoli and stem into bite-sized pieces.

Heat the fat in a large skillet over medium heat. When the fat comes up to temperature, add the broccoli and sprinkle with a big pinch of salt. Cook, stirring occasionally, until the broccoli no longer looks straight raw.

Add the rest of the ingredients, minus the water, and cook – stirring frequently – until just beginning to soften. Add the water to de-glaze the pan and steam the broccoli and continue cooking until the water evaporates and the broccoli is done to your liking.

Serve the pork over the broccoli.

Feeds 2 for dinner + 1 for lunch with pork left over

Thai-ribbean Spaghetti Squash Casserole

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This dish makes a nice weeknight meal that can stand up to the fridge for multi-night repeats.

Paleo, gluten-free

  

Thai-ribbean Spaghetti Squash Casserole

Based on Thai Ground Beef & Spaghetti Squash Casserole by My Heart Beets

1 spaghetti squash
1 Tbsp. fat of choice
1 onion
1-2 habaneros
5 large cloves garlic
1-inch knob ginger
1 Tbsp. green curry paste
1 lb. ground meat
1 green bell pepper
8 ounces mushrooms (optional)
2 Tbsp. fish sauce
2 tsp. coconut nectar
2 Tbsp. coconut aminos
2 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
Kosher salt
Few cracks black pepper
Green onions (garnish: optional)

Spaghetti Your Squash

Halve your spaghetti squash lengthwise, scoop out the seeds, and prick the backs with a fork a few times. Place cut side down in a dish large enough to seat them and deep enough to accommodate a couple Tablespoons full of water. Cover with plastic wrap and nuke 15 – 20 minutes or until soft. Let sit to cool.

Make The Rest Of The Casserole

Preheat the oven to 350 F.

Chop the onions. De-seed and mince the chilis. In a large pan, heat the oil over medium. Add the onion, chilis and a pinch of salt.

While the onions are cooking, mince the garlic and ginger. Add to the pan when the onions are translucent.

Let cook 1 – 2 minutes. Add the curry paste, a big pinch salt and a few cracks pepper. Mix well. Add the ground meat. Brown.

While the beef is browning, chop the green pepper and mushrooms (if using).

When the beef is almost done, add the fish sauce, coconut nectar, coconut aminos, cinnamon and nutmeg. Give everything a hearty stir, and add the green pepper and mushrooms. Cook, stirring occasionally, about 5 minutes or until the peppers begin to soften and the mushrooms begin to cook down.

While your peppers and mushrooms are working, shred the spaghetti squash flesh with a fork to form long strands. Mix the strands in with the meat mixture.

Whisk the eggs and add to the meat mixture. Toss to combine.

Spread out in a large baking dish. Bake at 350 for 30 – 40 minutes, or until golden brown on top.

Garnish with chopped green onions.

Serves 4

Paleo Buffalo Chicken Casserole

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OMFG this is good. And what’s not to love? Bacon, sweet potatoes and hot sauce = <3<3<3.

A note on sweet potatoes: I used Japanese white sweet potatoes, and I’m glad I did. Japanese sweet potatoes bake up creamier than standard orangey potatoes, and tend to be a touch lower on the sweetness scale than garnet yams. 

Gluten-free, paleo

  

Paleo Buffalo Chicken Casserole

Based on Paleo Sweet Potato Buffalo Chicken Casserole by Preppy Paleo

1 lb. boneless, skinless chicken thighs
2 sweet potatoes
2 carrots
4 stalks celery
1 Tbsp. paprika
2 Tbsp. garlic powder
1/3 c. Frank’s hot sauce
2 tsp. coconut nectar or maple syrup
1/4 c. melted butter
Bacon – enough to make about a cup when cooked and crumbled
4 scallions

Preheat your oven to 425 F.

Grease a large baking dish or casserole.

In a large bowl, combine the paprika, garlic powder, hot sauce, sweet stuff and butter. Chop the carrots and celery and add to the bowl. Peel and chop the sweet potatoes into roughly 1-inch cubes and add to the bowl. Chop the chicken into bite-sized pieces and add to the bowl. Toss to combine. Pour into the baking dish.

Bake for 45 – 55 minutes (or until the chicken is done), stirring every 15-20 minutes.

While the chicken mix is cooking, brown the bacon, drain and crumble. Chop the scallions. When the chicken is cooked through, top the casserole with the bacon and green onions and bake an additional 5 minutes.

Serves 4 

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