Archive Page 2

30
May
14

coco for coconut salad

It’s Hot. It’s Really hot. Cool down with some delicious refreshing coconut basil salad!

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Ingredients :

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– 2 cups strawberries

–  1 medium mango

– 1/4 lb lite coconut milk

– 2 tsp lime juice

– 1 tsp honey

Directions :

1.   Chop strawberries and mango. In a bowl add liquid ingredients and mix. Add fruit. Add fresh basil.

2. Enjoy!

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15
May
14

Garlic Chicken Sausage Pizza!

Garlic Chicken Sausage Pizza. This Pizza was inspired by the famous “Big Sur” Pizza from Pizza My Heart.

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Healthier “Big Sur” : grilled chicken breast, roasted garlic, portobello mushrooms, and italian sausage.

Ingredients :

– Brown rice crust ( Whole foods has it)

– Roasted Garlic, 30 cloves.. A lot!

– Organic gluten free pizza sauce (any marinara sauce works)

–  Thinly sliced chicken breasts

– Ground Turkey

– Low fat mozzarella cheese (trader joes)

– Portobello Mushrooms

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Ok before we start. Is this paleo? This is Paleoish. Brown rice crust, low fat cheese!! Oh NO!! This is gluten free, and extremely delicious. A little bit of gooey delicious goodness every now and then will not kill you. Pinky swear. Trader Joes makes a quality product that not only melts well, but also isn’t jam packed with words you can’t pronounce (pasteurized part skim cow’s milk, salt, cheese cultures, microbial rennet- enzyme, microcrystalline cellulose (to prevent caking), natamycin (mold inhibitor)). 

Directions on Chicken breasts :

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1. Put chicken in a bowl and add the following :

– 2 tablespoon cumin

– 1/4 cup olive oil

– 1/2 cup lemon juice

– 2 tablespoons fresh basil

– 1 teaspoon italian seasoning

– salt and pepper!

2. Let marinate for 1 hour. Grill

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Directions for Italian Sausage:

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1. Grab 1lb of ground turkey, mix the following :

–  1 tbsp red wine vinegar

– 1 teaspoon salt

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 3/4 teaspoon paprika

– 3/4 teaspoon red pepper flakes

– 1 teaspoon honey

– 2 teaspoons fennel seeds.

– 1 teaspoon pepper

 

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while cooking add 2 tablespoons of fresh basil.

Directions for Pizza :

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1. Add in the following order :

– Organic pizza sauce.

– 4oz cheese.

– mushrooms, garlic, chicken breast.

– 2 oz cheese over toppings.

2.  Place in Preheated oven at 500 degrees.

3. Watch the cheese, take out in 8-12 minutes.

4. Eat!

17
Apr
14

Poppin Peppercorn Roast

IMG_2110Here is a tasty recipe for all you meat lovers.

Ingredients :

-2lb beef tenderloin. Fat trimmed.

– Garlic salt. (approx – 1 table

– Lemon Pepper seasoning.

– Onion powder.

– Garlic powder.

– Paprika.

– Whole Peppercorn pepper seeds.

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Directions :

1. Preheat Oven to 475 degrees.

2. Sprinkle Garlic salt, garlic powder, paprika, onion powder, and lemon pepper generously! Make it look like the picture below.

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3.  Put peppercorn in a ziploc and mach away.

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4. Heat a skillet with coconut oil on high. Wait until the pan starts to smoke. Add Roast. Roast 5 minutes on both sides

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5.   Add crushed peppercorn to the roast, then place in the oven for 20-25 minutes. Use a thermometer (get to 120 degrees)

6. Take roast out and let it rest for 10 minutes.

7. Cut and enjoy.

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21
Mar
14

Happy Paleo Persian New Year! Chicken with Pomegranate & Walnut

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Happy Persian New Year Everybody! Here is an awesome easy, Persian paleo recipe. Chicken with Pomegranate & Walnut (Fesenjan)

Ingredients:

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– 3.5lbs bone-in, skinless chicken thigh, breasts and legs
– 1 tsp sea salt
– 1 large onion, thinly sliced
– 2 tbsp ghee
– ½ tsp cardamom
– ¼ tsp cinnamon
– 3 garlic cloves, chopped
– 2.5 cups water
– 4 cups walnuts, coarsely ground
– 2 cups pomegranate juice
– 1 tbsp honey
– ¼ tsp, ground saffron
– 2 tablespoons  pomegranate seeds

Directions :

IMG_11351. In a large heavy-bottomed pan, heat 1 tablespoons of ghee over medium heat, brown the chicken on all sides. 5 minutes per side.

2. Melt the remaining ghee, and sauté onions until translucent for 5 minutes.

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3. Add the cardamom, cinnamon and garlic, and cook another 3 minutes. Then add the water, bring to a boil and simmer for 10 minutes on low.

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4. Add pomegranate juice and honey and mix well. Add saffron.

5. Cook on low for 4 hours, remove chicken, shred, and put back into the crockpot. Serve with seeds.

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– Recipe credit – http://www.rubiesandradishes.com.

20
Mar
14

Rosemary Lemon Chicken

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Lets focus on the Chicken on the plate. Pretend like the jalapeños don’t exist.

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Ingredients :

– 6lbs of chicken breasts

–  2 tablespoons of garlic

– 2 tablespoons of sea salt

– 2 tablespoons of pepper

– 1/4 cup olive oil

– The juice of 6 lemons

– 2 rosemary sprigs

Directions :

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1. Chop rosemary. Chop garlic.

2.  Mix all ingredients in a bowl.

3. Pound chicken flat. Poke holes with a fork. Add marinate

4. Let soak for 3 hours.

5. Grill.

13
Mar
14

Grilled Lemon Yogurt Chicken. Gluten Free!

IMG_0797Ingredients :

  • 1/2 cup plain Faget Greek yogurt
  • 1/2 lemon, juiced
  • 1 tablespoon lemon zest
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 tablespoon paprika
  • 1 teaspoon herbes de Provence
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 5lb of chicken breast
  • Sauce ! –
  • 1/2 cup plain Fage Greek yogurt
  • 1 tablespoon lemon juice
  • 1 Teaspoon favorite Gluten Free Hot sawwce!

Directions :

  1. Mix the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl.  Add chicken, coat with the marinade, , and seal the bag. Marinate in refrigerator for at least 3 hours.
  2. IMG_0800 Coat those bad boys!
  3. IMG_0801Grill. Let cool

IMG_08044.Mix last ingredients and serve on top sauce!

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21
Nov
13

Paleo Pork Stuffing

Paleo Pork Stuffing

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Ingredients :

1 pound ground pork
3 Tbl chopped fresh herbs (a mix of sage, thyme and rosemary)
2 tablespoons coconut or olive oil
2 cups celery, chopped
2 cups onion, chopped
3 granny smith apples, cored and chopped
1 pound mushrooms, chopped
Salt and pepper to taste
2 eggs
1/4 cup chicken stock (preferably homemade)

Directions :

In a large cast iron (or other heat proof) skillet, brown pork along with 1 tablespoon of the herbs. Season with salt and pepper, remove to bowl when cooked through.
In the same skillet, heat oil over medium heat. Add celery, onion, apples and mushrooms, and cook until onions are translucent and celery, apples and mushrooms are softened. Stir in remaining herbs, season with salt and pepper. Remove from the heat, add pork, stir to combine, and let cool.
Meanwhile whisk together the eggs and turkey stock in a small bowl. When pan is mostly cooled, pour the egg/stock mixture over the stuffing.
Bake in 350 degree preheated oven, covered tightly in foil, for 30 minutes, uncovering for last 10 minutes to brown the top.

Yields about 6 cups cooked stuffing