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Tag Archives: Paleo

Slow Cook Paleo Sesame-Orange Chicken (Over Coconut Cauli Rice)

04 Nov

sesame-chicken-26-600I just bought a new Paleo cookbook called “Against all grain” and just started looking through and deciding which recipes to make. This one looked good and for the most part, I had most of the ingredients in my cabinet. I love the cookbook. The pictures are to die for and the recipes look really great. Some a little more complicated then I usually prepare, but I know the end result will be fantastic. This one turned out really delicious. I have never cooked with coconut amino’s before, so there is a taste in the dish that I didn’t quite recognize, and I figured that must be it. It’s in the soy sauce family, so if the taste of coconut amino’s bothers you and you don’t mind using soy sauce, that could be a good alternative. I also realized I quadrupled the amount of ginger you are supposed to put in… so that may be why it had a bit of a kick!

But honestly, anything that I can throw in a slow cooker or crock pot and ignore for a few hours sounds like a good recipe to me! Bonus points if it stores well in the freezer in a vacuum sealed bag. I’ve been reading so many vacuum sealer reviews, the one I have is clearly outdated.

Ingredients:
*2 lbs boneless organic chicken thighs
*1/3 cup coconut aminos
*1/3 cup honey
*2 tbls orange juice
*2 tbls tomato paste
*1 tbls toasted seasame oil
*2 tsp minced garlic
*1/2 tsp ground ginger
*3/4 tsp sea salt
*1/4 tsp black pepper
*1/2 tsp red pepper flakes
*Garnish with toasted or plain sesame seeds and green onions

1. Place the chicken at the bottom of the crock pot and turn on low heat.
2. Place all the remaining ingredients (minus the sesame seeds) in a food processor or whisk together. Pour mixture over the chicken. Make sure to turn the chicken around so all of the chicken is coated.
3. Cook the chicken for approximately 4 hours.
4. Remove the chicken and cut into pieces
5. Take the sauce that was in the crockpot and transfer to a small sauce pan. Cook for about 15-20 minutes on medium heat until the sauce thickens
6. Pour over your chicken and sprinkle with chopped green onions and sesame seeds.

Coconut Cauliflower rice

Ingredients:
* 1 large cauliflower
* 1/2 cup shredded coconut
* 1/2 white onion chopped
* 2-3 chopped pieces of garlic
* olive oil

1. Place your cauliflower in broken up florets into your food processor until it is finely ground into ‘rice’ size.
2. In a frying pan, put about a tablespoon of olive oil and then your onions and garlic.
3. When they start to cook just a bit, add your cauliflower and your shredded coconut and cook until combined and everything is warm. Don’t cook too long, just enough so everything is nice and heated to put under your chicken dish.

ENJOY!~

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Posted by on November 4, 2013 in Chicken, Dinner

 

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Chili with Butternut Squash

09 Oct

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This dish is super easy. Really the only thing you need to cook is the meat and the onions and then throw all the rest of the stuff in to simmer for a while. Super good! It’s nice to stock up on all the canned goods and every so often when you don’t know what to have for dinner- just throw this together and it is yum yum! ALso, add a can of kidney beans to the dish too if you want some extra bean protein. Makes it heartier too!
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Ingredients:

  • 1/2 lb ground beef
  • 1/2 lb sausage (squeeze out of casing)
  • 1 small white onion
  • 4/5 chopped garlic cloves
  • 1 can of stewed tomatoes
  • 3 tsp tomato paste
  • 1 cup chicken broth
  • 1/2 cup coffee
  • 1 small can sliced olives
  • 1 small can green chilis
  • 1 package butternut squash (from trader joes)
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp red chili flakes

In a saucepan combine the meat, onions, and spices until the onions become transparent. While that is cooking, put your butternut squash in the microwave for about 5 minutes. After that, add everything else to the pot and that’s it! Let boil, then let simmer for about 20 minutes and you are done! How easy is that! Top with some avocado or if you aren’t paleo, some cheese and enjoy.

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Posted by on October 9, 2013 in Beef, Dinner

 

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Favorite paleo deserts

08 Oct

I am dying to make a paleo treat right about now but I’m on day 7 of 21 sugar detox. Well I kind of had a malfunction yesterday but I was working an event held at an expo center. Silly me forgot to pack a lunch so I was forced to figure out how to eat well with basically fairground food. So let’s just say it was bad for me but probably better than 99% of the people there!

Anyway… I’m down 4 lbs and feel good. Yippee!

So holiday time is near and these are my absolutely favorite paleo treats. I mean its next to impossible to avoid all treats during the holidays so at least you can try to have some alternative options when possible. But there is really no getting away from eating like a half dozen of Joe’s mom’s Christmas cookies. Those things are insanely good!

I have posted all these recipes on this blog before so just type the names in the search bar and they will pop up.

Favorite #1- Two tone nutty fudge. These are amazing. So rich and delicious. They have coconut oil in them so just make sure they stay cool so they don’t get too soft.

Favorite #2- Coconut peppermint patties. I actually think these are tied for #1. Keep these cool too. But these treats everyone likes!

Favorite #3- Triple chocolate truffles. These are great to serve at a party. Really cute and super tasty!

Favorite #4- Pumpkin pie cheesecake. I ended up making these into mini cheesecakes for Thanksgiving last year. They were a hit! (The cheese is actually cashews) delish!

I know I will be making a few of these soon but wanted to share for others to enjoy who don’t abuse sugar like I do!!

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Posted by on October 8, 2013 in Desserts

 

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Paleo Spinach Sausage Egg Bake

29 Sep

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I saw this really good looking recipe for a zucchini sausage egg baked thing and thought how good it looked. So on my Sunday shopping to Trader Joes, I wrote everything down I needed for the week making sure to get what was in this dish. I get home, and what do I forget? The main ingredient of zucchini! So I ended up making up an entirely new recipe with items that I bought and substituted the zucchini with spinach. It’s in the oven now, but it looks really good!

Ingredients:

*1/2 red onion

*About a cup of chopped mushrooms

*2 uncooked spicy sausages

*Huge handful or two of baby spinach

*About 10-15 cherry tomatoes cut into small pieces

*5-6 eggs

Directions:

1. This is pretty easy. Chop up the onions and mushrooms and sauté in ghee or butter. When those are slightly cooked, add the 2 sausages- make sure you squeeze them out of the casing and then chop up so it looks like ground beef. When everything is cooked well together add your spinach until just wilted. Add a dash of salt and pepper to taste.

2. Pour your mixture into a greased 8×8 baking dish. Add the cherry tomatoes on top and then whisk your eggs together in a bowl and pour on top of everything. Add parmesan cheese to the top if you want for an extra kick of flavor.

3. Bake for about 25-30 minutes and enjoy! I am going to put mine directly in the refrigerator for tomorrow’s breakfast.

If anyone makes this and would like to use zucchini instead, shred about 4-5 zucchini’s and add to mixture instead of spinach. Or leave the spinach in, might be even better!

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Posted by on September 29, 2013 in Breakfast, Sugar Detox approved!

 

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Paleo Chili w/ Paleo Corn Bread

09 Sep

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Time for some crockpot meals! I think the easiest meal to think of when using a crockpot is Chili. And remarkably enough, I have never made paleo chili! I think I honestly don’t need to call it ‘paleo’ chili. Just don’t put beans in and there you go! I made this recipe off a combination off Robb Wolf’s chili and then my own touches to make it “Kari’s Killer Chili”.

And what do you think of when you have chili? Corn bread of course! Well, since both of those words… corn and bread… are pretty much anti paleo, this isn’t exactly like the one mom makes, but at least you get a nice fluffy side you can dip into your chili while you eat. I mean smother with some butter and honey, who knows the difference?!

Ingredients for Chili:

*2lbs lean ground beef

*2 Medium onions, chopped

*1 green and 1 red bell pepper, chopped

*2 14 oz cans of diced tomatoes

*1 14 oz can of tomato sauce

*1 cup brewed coffee (can substitute with beef broth if you want)

*5-7 garlic cloves

*2 T chili powder, 2T cumin, 1T oregano, 1tsp garlic powder, 1tsp onion powder, 2tsp pumpkin pie seasoning, 1/2 tsp cayenne pepper, 1 tsp sea salt

1. Saute your onions and pepper in about 1T of coconut oil. After about 5 minutes add your chopped garlic and ground beef. When that is nice and browned, transfer to your crock pot.

2. Add your tomato sauce and diced tomatoes along with all the seasonings and cook on high for about an hour, then low for the next 4-5 hours.

If you are not paleo, serve with some grated cheese and chopped green onions on top. If paleo, serve with green onions!

Paleo Corn Bread Ingredients:

*1/2 cup Almond Flour

*1/4 cup Coconut Flour

*1/2 tsp sea salt

*1/2 tsp Baking Soda

*3 eggs

* 2 T Ghee, melted

*2 T Honey

*2 T Coconut Oil, melted

*1/2 cup Almond Milk

1. Either line a baking dish or grease well and preheat your oven to 325F.

2. Blend all the dry ingredients together in a bowl or your food processor

3. Add all the wet ingredients and blend well.

4. Pour the batter into the greased dish and bake for about 25-30 minutes or if you insert a fork or knife, it comes out clean.

Slice up into perfect portions to eat with your chili and you are good to go!

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Posted by on September 9, 2013 in Beef, Dinner

 

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Paleo zucchini boats

08 Sep

Zucchini boats! Yum! I haven’t posted many recipes on here lately because I’ve actually been using a ton that I have already created that are on this blog. So here’s. little something new and easy that’s very simple to whip up.

Ingredients:
*6 large zucchini’s (depends on how many you are feeding. 2 per person seems good)
*1 lb ground beef
*1 cup chopped mushrooms
*1/2 red onion chopped fine
*1-2 cloves of garlic
*low sugar spaghetti sauce
*Some oregano, salt and pepper

Directions:
1. Start by chopping your vegetables and sauté them in a little olive oil.

2. With a melon ball scooper, take out the insides of the zucchini’s. I cut a small slice on one side and then scoop from there. Chop up all of the insides and add to the sauté pan. Add oregano and some salt and pepper.

3. While veggie’s are cooking, add in your ground beef and cook until done. Drain any of the excess fluid.

4. Add about a cup of the spaghetti sauce to the mixture and let simmer.

5. If you want your zucchini boats to be a little softer, then you would put then into boiling water for about 2 mins. I didn’t and they came out a little crunchier which was still delicious.

6. Now fill your zucchini boats with the mixture and put inside a casserole dish. Top with more of the spaghetti sauce and bake for about 15-20 mins at 350.

7. Serve with a quick side salad and you’ve got yourself a great meal!

I’m thinking this can be done more Mexican style too, ground beef with seasoning, salsa on top, etc. I’ll try that way next. Enjoy!

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Posted by on September 8, 2013 in Beef, Dinner, Lunch, Sugar Detox approved!

 

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Paleo Chicken Satay Skewers w/ “Peanut” Sauce & Watermelon, Cucumber, & Mint Salad

21 Jul

chicken-satay-peanut-sauce-1I woke up this morning thinking of dinner. Not sure if that is a good thing or a bad thing! But I know it’s going to be a beautiful day outside and a perfect night to barbeque on our new BBQ. That thing is awesome! (Thanks Joe’s folks for the move in present!), so I mentally thought of my list for the farmers market today…

Anyhow, we usually BBQ steak or burgers, but I wanted to do some kind of chicken. I remembered this recipe I posted a long time ago for a “peanut” sauce and it is honestly one of the best sauces I have ever made. So what better to go with this sauce then chicken satay skewers! I also have a ton of watermelon in the fridge because I made a paleo watermelon lime sorbet last night (it’s freezing now, but I will post later), so I found a recipe for a watermelon & cucumber salad. So I am pretty excited about meal time. My folks are coming to visit in a few weeks so I always like to make really good dinners for them and I think this may be one!

Ingredients:

Chicken Satay & marinade
* 1/2 can full fat coconut milk
* 1 1/2 tbsp. fresh ginger, grated
* 1 tbsp. minced garlic
* 1 tbsp. curry powder
* 1 tsp. salt
* 2 lbs chicken strips or breasts cut into strips

1. Mix together coconut milk, ginger, garlic, curry powder and salt.
2. Pour on top of chicken strips and make sure everything is coated with the marinade.
3. Cover and refrigerate at least an hour, but the longer you marinade the better!
4. Thread the chicken onto wooden strips (Make sure you soak the strips in water so they don’t burn on the BBQ)
5. Cook for about 10-15 minutes until lightly brown.

“Peanut” Sauce:
* 1/2 cup almond butter
* 1/2 cup apple sauce (Make sure to look for sugar free or organic raw apple sauce. They can be PACKED with sugar)
* 1/2 cup coconut milk
* 1 1/2 tbsp. fresh ginger, grated
* 2 crushed garlic cloves
* 1/2 lime juice
* chili oil if you want a kick!

1. Mix all ingredients together in your food processor until creamy and you are good to go!

Watermelon, Cucumber, Mint Salad:
* 2 cups watermelon, diced
* 1 cucumber, diced or sliced
* 1/4 red onion, thinly sliced
*4-5 tbsp. mint, minced
* 3 tbsp. olive oil
* 2 tbsp. red wine vinegar
* salt/pepper to taste

1. Combine all fruit, veggies, and mint together
2. Combine the olive oil and vinegar together and pour on top of salad. Mix together.
3. Garnish with some of the mint. DONE!

Now you have your perfect, healthy, summer BBQ dish and salad.
Props to PaleOMG, Paleo Foodie Kitchen, and myself for the recipes…

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Posted by on July 21, 2013 in Appetizers, Chicken, Dinner, Salad, Sauces

 

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Chipotle chicken salad with paleo mayonnaise

21 Jul

Tasty-Kitchen-Blog-Guacamole-Chicken-Salad-07I learned how to make paleo mayo! I tried before and it came out super runny and gross but I used olive oil. This time I found some avocado oil at Costco and it turned out perfectly. So I have a feeling I will be making this mayo again for quite a few things.

This dish is super easy and tastes really bad for you, but it’s actually really healthy and delicious! I am putting this over lettuce while Joe is making it into a chicken salad sandwich. I’m pretty excited about this dish since it came out just like the ones you buy at a grocery store.

Ingredients for mayonnaise:
* 1/2 cup avocado oil
* 2 egg yolks
* 1/2 of a lemon juice
* tsp salt dash of pepper
* tsp chipotle sauce
* dash of onion powder.

Ingredients for chicken salad
*one of those rotisserie chickens from any grocery store
* 4 celery stalks chopped up
* 1/2 white onion chopped

1. Mix the 2 egg yolks and 1/2 lemon juice in a food processor. When that is combined then slowly add the avocado oil about a tablespoon at a time. It will magically thicken up. Add the remaining spices and chipotle sauce. Taste and add more salt/pepper to you liking.

2. Take your rotisserie chicken and shred all the meat on the chicken into a large bowl.

3. Chop your onions and celery into small pieces and add to the chicken.

4. Combine your mayo with the chicken mixture and stir around until completely mixed in.

That’s it! This is really great on a bed of lettuce with a little olive oil and balsamic vinegar or if you eat bread (ahhhhhh bread) then makes the perfect chicken salad sandwich. Makes a good amount too so great for leftover lunches.

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Posted by on July 21, 2013 in Chicken, Dinner, Lunch, Salad

 

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Paleo Granola Crunch

28 Apr

imagesCAOD6X0KThis is so good! My friend Kyna turned me on to this and brought me a little container of it. This was from Civilized Caveman website. Loved it! I ate it like a trail mix kind of treat, but it’s great as cereal with a little almond milk on top… delish! Also the recipe makes a pretty decent sized batch so it will last you a while. This one is a must try!

UPDATE! Make sure to watch your granola to make sure it doesn’t burn! I have now heard of a few burned batches! After the first 10-15 minutes make sure to check!

Ingredients:
*1/2 cup raw sunflower seeds
*1/2 cup raw pumpkin seeds (pepitas)
*1 cup almond meal
*1 cup shredded unsweetened coconut
*2 cups chopped or slivered almonds
*1/2 cup raw organic honey
*1/2 cup coconut oil
*2 tbsp unsweetened cocoa powder
*1 tsp vanilla
* cinnamon to taste

1. Preheat oven to 325.
2. In a large bowl combine all the dry ingredients and mix well
3. In a seperate bowl combine all the wet ingredients and microwave for about 30 seconds just so its easier to pour and mix together.
4. Once warm, pour slowly while stirring into your dry ingredients. Mix with a fork and make sure that everything is completely coated.
6. Place your mixture into a foil lined baking sheet. I put it all on one sheet, but there is a lot of this stuff, so you can easily use 2 baking sheets and fill them. Spread evenly and thin. Bake in over for about 25 minutes.
7. Remove from oven and stir around to make sure nothing burns. Put mixture into bowl, mix around and then return to the pans. Cook for another 5 minutes.
8. Remove and let cool. It taste better when its cold and also develops its crunchiness as it cools.
9. Eat as a trailmix (Can add in some raisins or currents) or pour some almond milk on it and have for breakfast.

DELISH!

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Posted by on April 28, 2013 in Breakfast

 

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Paleo Baked Talapia with sautéed Zucchini and Dill

21 Apr

Lemon-dill-soup-9236So this post is dedicated to Molly. She told me the other day she loves looking at my blog for recipe ideas BUT… Can I please add more seafood? So I decided to branch out and try a fish I have never cooked before. Talapia. It was fine. I don’t really know a whole lot about white fish, so if there is a better white fish to cook like this – please – suggestions welcome!

The real star of this dish is the sautéed veggies. I love this combo of veggies with dill together. Delish!! This is a must have side dish to serve to guests.

Ingredients:

* 2 talapia fishes or other white fish pieces
* fresh dill
* olive oil
* seasoning of your choice
* juice of 1 lemon

* 2 small zucchini’s
* 2 small yellow zucchini’s. I forget the official name of them
* 1 small white onion
* fresh dill
* salt/pepper

1. Make little boats with aluminum foil that you will put your fish in. Coat the bottom with a little olive oil.

2. Add your fish, drizzle with olive oil, squeeze a ton of lemon, and add a ton of fresh dill and seasonings to it.

3. Close up tight, put in the oven at 375 for about 15 minutes or until the fish is completely white and not transparent.

4. While your fish is cooking slice up your yellow and green zucchini’s and cut your onion into slices. Add these to a sautéed pan with some olive oil.

5. Chop up your fresh dill and add this to the veggies along with some salt and pepper. I have this amazing ‘Thai salt’ that I use and is so good. Don’t overcook these or they will get mushy. About 5-7 minutes. The more dill the better. I’m sure you can use dry, but fresh really makes this pop.

Unwrap fish, serve veggies, and enjoy!

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Posted by on April 21, 2013 in Dinner, Seafood

 

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