All posts filed under “Paleo Diet

Adventures in trialling recipes while on a paleolithic diet.

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Cauliflower Tomato Casserole

Paleo Cauliflower Tomato Casserole

Well, here I am again with another new recipe. This one is paleo and vegetarian but not vegan.  You could use vegan cheese to solve that problem though.

Cauliflower is not one of my “go to” vegetables although, add a little aged cheese and my mind magically changes its mind.

This paleo Cauliflower Tomato Casserole is very easy to make and most of the recipes can already be found in (most) of your cupboards.

Although I had purchased the cauliflower just a couple of days before, there were some parts that didn’t look “healthy” to me ~ mainly the brown parts ~ so I cut those areas off and used the rest.

Cauliflower

I first cut the cauliflower into smaller florets, rinse them clean and put them in a pot to steam until they were soft.

Steam Cauliflower

While the cauliflower was steaming, I prepared ingredients that will be combined with the cauliflower once it’s steamed ~

Ingredients

I combined the ingredients in a bowl (with the exception of the almond flour and cheese).  Only half of the can of diced tomatoes is used.  These ingredients will be combined with the steamed cauliflower.

Combine Ingredients

The almond flour was tossed with my favorite cheese ~ Kerrygold Aged White Cheddar ~ although any cheese can be used. This was then tossed over the cauliflower mixture.

Aged White Kerrygold Cheddar

Combine cheese and almond flour

Once everything was ready, I popped my uncovered casserole dish into the oven for approximately 15 minutes or until the top started browning.

So ~ here’s the recipe for you to try. Let me know what you think.

Cauliflower Tomato Casserole (Paleo)

3-4

Cauliflower Tomato Casserole (Paleo)

Paleo Cauliflower Tomato Casserole

Ingredients

  • 1 large cauliflower
  • 1/2 (14.5) can diced tomatoes
  • 2 tablespoons capers
  • 2 tablespoons chopped onion
  • 3 tablespoons oregano
  • large pinch ground cloves
  • large pinch ground cinammon
  • salt and pepper to taste
  • 1/4 cup almond flour
  • 1/2 cup aged white cheddar cheese, shredded

Instructions

  1. Preheat the oven to 400 Fahrenheit.
  2. Grease a casserole dish with olive oil or coconut oil.
  3. Cut the cauliflower into small florets and steam them until soft.
  4. Once the cauliflower is steamed, in a large bowl, add the florets and all the other ingredients except the almond flour and cheese then toss together.
  5. Add this cauliflower mixture to the casserole dish.
  6. In a medium sized bowl, combine the almond flour and cheese.
  7. Sprinkle the cheese mixture over the cauliflower mixture.
  8. Bake (convection oven) for approximately 15 minutes, uncovered, until the cheese is melted and the top is brownish.
  9. Note: For a regular oven bake approximately 25 minutes.
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http://www.simplynorma.com/2017/03/14/cauliflower-tomato-casserole/

I adapted this recipe from a book called Linda McCartney’s Home Cooking.

I sure hope you enjoy it!

For additional paleo recipes, click here.

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Beef & Cheese Filled Plantain Balls

Paleo Beef & Cheese Filled Plantain Balls

As a Puerto Rican, we ate lots of plantains growing up.

My favorite were the maduros which were yellow and very ripe even to the point of having a black skin. These were the sweet ones as opposed to the green plantains which were not sweet at all and were usually served with a garlic dip.  But the maduros ~ well, we just fried them up and ate the slices. Simple and delicious!

It’s interesting that almost every time I go to the grocery store and see the very ripe plantains they bring the price down because they assume (incorrectly) that the plantain is too ripe.  So it’s a bonus to pick up these delicious maduros.

Ripe Plantains aka Maduros

Now, being one to have a sweet tooth, I searched for a recipe to incorporate these plantains into a meal.  And, right on my bookshelf I found a book called Puerto Rican Cookery that had been given to me as a gift many years ago. It had a recipe for plantain balls but I decided to adapt it to suit my taste.

Besides the plantains, the rest of the ingredients are quite simple:  ground beef, cheese and seasonings.

The plantains are boiled in water until they look like they are going to pop out.  Then they’re taken out to cool.   Once cooled, I peeled them and added them to a bowl with butter and arrowroot starch.  Then I mashed them up.

Boiled Plantains

The ground beef is put in a skillet with the seasonings and cooked through.  This will be used to fill the plantain balls along with the shredded cheese.

Cooked Ground Beef

I added a little arrowroot powder to my hands before I picked up some of the plantain mixture to fill it.  It needs to be flattened so it can be filled with the ingredients.

Beef & Cheese Filled Plantain Balls

The plantain balls will come out looking like this …

Beef & Cheese Filled Plantain Balls

And once baked they’ll look like this …

Beef & Cheese Filled Plantain Balls

These Beef & Cheese Filled Plantain Balls are paleo … deliciously paleo.  And, if you choose, you can also fry them instead of baking them but I prefer them baked.

I served my plantain balls with Crispy Baked Eggplant Dippers and sliced tomatoes.

Ready to try this simple and tasty recipe?

Beef & Cheese Filled Plantain Balls

10 Large Balls

Beef & Cheese Filled Plantain Balls

Paleo Beef & Cheese Filled Plantain Balls

Ingredients

  • 4 very ripe plantains
  • 2 quarts water
  • 1 teaspoon salt, plus additional for beef mixture
  • Black pepper, to taste
  • 2 tablespoons butter
  • 2 tablespoons arrowroot powder
  • 16 ounces ground beef
  • Oregano, 1 teaspoon
  • Garlic Powder, 1 teaspoon
  • 1/2 to 1 cup Aged White Cheddar Cheese, shredded
  • Olive Oil
  • Olive Oil Spray

Instructions

  1. Preheat the oven to 375 Fahrenheit.
  2. In a large pot, add the water and 1 teaspoon salt then bring this to a boil.
  3. Slice the plantains in half and add them to the water with the skin on.
  4. After 15-20 minutes, remove the plantains from the water and set aside to allow them to cool.
  5. In a large skillet, add 1 teaspoon olive oil and allow this to warm.
  6. Add the beef, oregano and garlic powder to the skillet and cook until the beef is thoroughly cooked.
  7. Season the beef with salt and pepper and stir until well blended then set the beef aside.
  8. Once the plantains are cooled, remove the peel and add them to a medium sized bowl along with the melted butter and 1 tablespoon arrowroot powder.
  9. Mash the ingredients in the bowl.
  10. Coat your hand with a little bit of arrowroot powder then take a large spoonful of the plantain ingredients and make a flat patty in your hand.
  11. Add beef and cheese to the center of the patty then cover it with the plantain mixture to form a ball.
  12. Continue to make the balls until all the ingredients are gone.
  13. Spray olive oil in a casserole dish then add the plantain balls.
  14. Bake for approximately 30-40 minutes until the balls are golden.
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http://www.simplynorma.com/2017/02/28/beef-cheese-filled-plantain-balls/

For additional paleo recipes, click here.

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Spinach, Cheese and Olive Stuffed Chicken Breasts (Paleo)

Spinach, Cheese and Olive Stuffed Chicken Breasts (Paleo)

This paleo Spinach, Cheese and Olive Stuffed Chicken Breast recipe came out absolutely great!

Normally my chicken breasts come out a tad too dry but not this time.  I surprised even myself!

I decided on chicken breasts for tonight’s meal because I haven’t had them in quite awhile and I felt inspiration well inside of me.  If that inspiration ever wells up inside of you, go for it!

As usual, the recipe is simple and uses ingredients that most people already have in their cupboard.

Ingredients

I only used two “slices” of the aged cheddar white cheese and then I chopped it up.  You could use more cheese, but I liked the “hint” of cheese and this white cheddar does not have an overpowering flavor.

Kerrygold Aged Cheddar Cheese

Chopped Kerrygold White Cheddar Cheese

The spinach, olives and cheese will be combined in a bowl after they are all chopped.

Combine Filling Ingredients

After I cleaned and dried the chicken breasts, I sliced it down the middle but not all the way through ~

Slicing A Chicken Breast for Filling

Slice the Chicken Breasts

Next I stuffed them with the spinach mixture ~ (you’ll be tempted to overfill them, but remember that the pocket will be closed up).

Add mixture to chicken breasts

I added a tablespoon of olive oil to the bottom of a casserole dish then the chicken breasts.  Next I seasoned the chicken with salt, white pepper and oregano then closed the chicken pockets with toothpicks.

Season the chicken breasts

I baked the chicken (covered) for approximately 35 minutes before removing it from the oven.  I then added the juice of half of a lemon and a half tablespoon of butter on the top of each of the breasts then back in the oven it went, uncovered, for approximately 5 more minutes.

Add Lemon Juice and Butter

Then ~ perfection.  Moist and tasty.   I’m sure you’re ready to see the recipe, eh?

Spinach, Cheese and Olive Stuffed Chicken Breasts (Paleo)

2 servings

Spinach, Cheese and Olive Stuffed Chicken Breasts (Paleo)

Spinach, Cheese and Olive Stuffed Chicken Breasts (Paleo)

Ingredients

  • 2 boneless skinless chicken breasts
  • Olives, a handful, chopped
  • Spinach, 1 cup chopped
  • Aged White Cheddar Cheese, handful, chopped
  • Oregano, a sprinkle
  • White Pepper, a sprinkle
  • Salt, to your taste
  • Olive Oil
  • 1/2 Lemon
  • 1 tablespoon Butter
  • Toothpicks

Instructions

  1. Preheat the convection oven to 375 Fahrenheit.
  2. Clean and dry the chicken breasts then set them aside.
  3. Chop the spinach, olives and cheese and toss them in a small bowl.
  4. Slice the chicken breasts in the middle but not all the way through (you want to make a small pocket).
  5. Fill the pocket with the spinach mixture then use toothpicks to hold the two sides of the chicken breast together.
  6. In a casserole dish, add approximately 1 tablespoon olive oil to the bottom.
  7. Add the chicken breasts to the casserole dish, sprinkle with oregano, white pepper and salt then cover with aluminum foil.
  8. Bake for approximately 35 minutes then remove from the oven.
  9. Squeeze the juice from half a lemon over the chicken breasts, throw the peel in the casserole dish, add 1/2 tablespoon butter to the top of the chicken breasts then return to the oven, uncovered, for another 5 minutes.
  10. Next ~ enjoy!
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http://www.simplynorma.com/2017/02/23/spinach-cheese-and-olive-stuffed-chicken-breasts-paleo/

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Paleo Pistachio Chili

Paleo Pistachio Chili

Motivation for a new and simple paleo chili recipe gave me the inspiration for this recipe.

The main spice in this recipe is chili powder. Sounds simple enough, no?

Chili Powder, Pistachio Nuts and Canned Diced Tomatoes

The handful of pistachio nuts were a last minute idea and I was glad I added them.  They gave a nice crunch to every bite.

The veggies I choose to use were cabbage, green onions, onion and green pepper.  I sauteed them in a tablespoon of olive oil to cook them through a little

Saute Vegetables

The chili is served on a bed of shredded lettuce which gives it a crispness when you bite into it.  I sliced the lettuce up, cleaned it with water then put it in a mesh holder to allow the water to drain.  After a few minutes, I take a paper towel and dry it to remove most of the water.

Prepare Lettuce

I like to use the Organic Ground Beef that I purchase at Costco.  It doesn’t taste grainy when cooked like other ground beef I’ve tasted.

Costco Ground Beef

Once the vegetables are sauteed, I added the ground beef to them until the beef browned.

Add Ground Beef to Sauteed Vegetables

Next I seasoned the beef with the chili powder and salt.  Then I added the canned diced tomatoes.

Season the Beef then add the Diced Tomatoes

Once everything is combined and cooked through, I added the pistachios, stirred and it was ready to serve.

Paleo Pistachio Chili

Pretty simple, no?  Check out the recipe and let me know what you think.

Paleo Pistachio Chili

2-4

Paleo Pistachio Chili

Paleo Pistachio Chili

Ingredients

  • 2 tablespoons olive oil
  • 1/2 green pepper, diced
  • 1/2 onion, diced
  • 3-4 green onions, diced
  • 1/4 head green cabbage, sliced thinly
  • 1 14.5 ounce can of diced tomatoes
  • Handful of pistachio nuts whole or chopped
  • 1-2 teaspoons chili powder
  • 2 cups loosely chopped lettuce
  • Salt and pepper, to taste
  • 1.5 lbs ground beef

Instructions

  1. In a large warmed skillet, add the olive oil and allow it to heat through.
  2. Add the green pepper, onion, green onions and cabbage to the skillet and saute.
  3. Once the vegetables are soft, add the ground beef and cook it through until browned then stir it together with the vegetables.
  4. Season the beef mixture with the chili powder one teaspoon at a time until you get the taste you want.
  5. Season with salt.
  6. Add the can of diced tomatoes to the beef mixture and stir to blend it all together. Allow this to cook through.
  7. Lastly, add the pistachio nuts and stir.
  8. Serve in a bowl with chopped lettuce layered on the bottom.
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http://www.simplynorma.com/2017/01/19/paleo-pistachio-chili/

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Paleo Baked Chicken Thighs With Carrots and Olives

Paleo Baked Chicken Thighs With Carrots and Olives

The end of 2016 crept up rather quickly on me.  The beginning of 2017 did also.

For the past three months I have been troubled by pain in my right shoulder.  One night the pain was excruciating and I finally made it to the doctor’s office. Suffice it to say that I am in physical therapy now and recuperating.  It feels like forever since I’ve posted on this blog although it’s only been a month.

I am currently in downsizing mode ~ getting rid of things I haven’t used in awhile.  And so I went to the cabinet that holds all of my cookbooks and started going through them one by one.

One of my favorite books is Cooking Light and that’s where I found the inspiration for this recipe.  I have tweaked it a bit to make it more simple and have removed grapes from the recipe also.

The main ingredients are carrots, kalamata olives (or regular olives if you don’t like the kalamata ones), onion, chicken and spices.

Carrots & Onion

Carrots & Onion

Kalamata Olives

Kalamata Olives

Throughout my short cooking life, I have learned to substitute spices for what I already have ~ well, assuming I like them.  (laughing)

Spices

Spices

I chose to use the smaller carrots and sliced them in half.  Then I sliced the onion, added them to the carrots along with a tablespoon of olive oil and salt then mixed it all together.

Sliced Carrots & Onion

Sliced Carrots & Onion

I used a handful of kalamata olives that I added to the carrot mixture after it had been roasted for a little while.  I really like the taste of these olives ~ they make my mouth happy.

Kalamata Olives

Kalamata Olives

The spice mixture of cinnamon, red pepper flakes, coriander and cumin can really be adapted to whatever spices you like. Go ahead ~ be bold!  I also added a splash of salt and pepper in the spices.  It doesn’t look like a lot but it was enough to coat both sides of four chicken thighs.

Spice Mixture

Spice Mixture

Once I cleaned and trimmed the bone-in skin-on chicken thighs, I patted them dry with a paper towel then sprinkled half of the spices on them.

Spiced Up Chicken Thighs

Spiced Up Chicken Thighs

The chicken thighs will be put in an oiled skillet skin side down so they can become crusty-ish. While in the skillet, I seasoned the other side of the chicken thighs.

Seasoned Chicken Thighs

Once the veggies roasted a bit in the oven, I removed them and added the olives to them along with the chicken thighs to bake them together.

Add Chicken Thighs to Roasted Vegetables

Sound easy enough?  Okay then, here’s the recipe for you.

Paleo Baked Chicken Thighs With Carrots and Olives

Paleo Baked Chicken Thighs With Carrots and Olives

Paleo Baked Chicken Thighs With Carrots and Olives

Ingredients

  • 1 1/2 cups sliced yellow onion
  • Handful of small carrots, cut lengthwise
  • Olive oil
  • Salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 4 bone-in, skin-on chicken thighs, trimmed
  • 1/4 to 1/2 cup kalamata olives

Instructions

  1. Preheat oven to 450°.
  2. Combine the onion, carrots, and 1 tablespoon of olive oil in a bowl and toss well.
  3. Add salt and pepper to the vegetables and toss again.
  4. Add the carrot mixture to a preheated casserole dish then bake at 450° for approximately 10 minutes.
  5. Add 1 teaspoon salt, 1/4 teaspoon black pepper, the cumin, coriander, cinnamon and red pepper flakes in a small bowl.
  6. Sprinkle the top of the chicken thighs evenly with the spice mixture.
  7. Heat a skillet (large enough to hold 4 chicken thighs) over medium-high heat.
  8. Add 1 teaspoon olive oil to the skillet and make sure it is evenly distributed along the bottom of the skillet.
  9. Add the chicken to the skillet to brown it and while that is happening, season the bottom of the chicken thighs.
  10. Cook until browned on the top (lift one of the chicken thighs to check for doneness ~ you want it to be brown and crusty-sh).
  11. Remove the chicken thighs from the skillet.
  12. Add the kalamata olives to the vegetable mixture which should now be out of the oven.
  13. Add the chicken to the vegetable mixture, skin side up.
  14. Bake at 450° for 20 minutes or until chicken is cooked through
  15. Note: The chicken thigh "juice" should come out clear ~ no pink, in order for it to be done.
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http://www.simplynorma.com/2017/01/09/paleo-baked-chicken-thighs-with-carrots-and-olives/

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Beef Short Ribs with Carrots, Onions and Garlic

Beef Short Ribs with Carrots, Onions and Garlic

Beef Short Ribs with Carrots, Onions and Garlic

During the holiday season, I always try to make easy recipes so I don’t feel stressed.  Simple recipes take less time ~

I found this paleo recipe (although they don’t call it paleo) in a magazine called Real Simple and the only thing I changed on it was using Beef Short Ribs instead of Strip Steak.

The vegetables are tossed together with 1/4 cup or less of olive oil then seasoned with salt and pepper and anything else you’d like.  Some of the carrots I had looked a little sad but they were still good ~ no need to throw them out just use them right away, yes?

Side note:  My mother always said to do your best not to throw food away because there are people starving in China.  I believe the phrase was used in “the olden days” because at one time there was a famine in China and people were literally starving.

Veggies

Veggies

The veggies will be put into an oven to roast and while that’s happening, you can season the meat with a combination of coriander, cinnamon, cayenne, and ½ teaspoon salt in a small bowl.  Then you’ll be cooking the meat on a skillet to whatever “doneness” you’d like.

Here’s the final product which was quite delicious …

Beef Short Ribs with Carrots, Onions and Garlic

Beef Short Ribs with Carrots, Onions and Garlic

Oh, I see you noticed that the cloves still have the skins on them ~ well, that’s intentional.  When you go to eat the garlic whole, the skin will peel right off.  Pretty cool!

Now ~ since this wasn’t my original recipe, I’ll direct you to where you can see the original one.  Just click below.

Strip Steak with Carrots, Onions and Garlic

We really enjoyed this recipe and it couldn’t be much more simple.  I hope you enjoy it also.

Have a good day!

 

 

 

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Mahi Mahi with Mango Salsa

It may sound unusual to some people, but I had never tasted Mahi Mahi until recently.  And you know what?  I really like it!  I even like it better than salmon, halibut or cod.  It doesn’t seem to get dry as easily as salmon does.

When I first saw it, it looked a little odd to me ~ beefy. I had never seen a beefy looking fish.  hehe

Uncooked Mahi Mahi

Uncooked Mahi Mahi

I didn’t want to put too much seasoning on it, so I just sprinkled salt, pepper and a little paprika on top.

Uncooked Mahi Mahi

Uncooked Mahi Mahi

I decided to try it with a Mango Salsa.  It tasted great!  Simply easy ….

 

Mango Salsa

Mango Salsa

The Mahi Mahi doesn’t take long to bake ~ approximately 10-15 minutes.

Mahi Mahi with Mango Salsa

Mahi Mahi with Mango Salsa

I served this recipe with a carrot/parsnip side dish.

Truly delicious!  Ready to see the recipe?

Mahi Mahi with Mango Salsa

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Mahi Mahi with Mango Salsa

Mahi Mahi with Mango Salsa

Ingredients

  • 2 Mahi Mahi Fillets
  • Olive Oil
  • Pinch of parika, salt and pepper
  • Mango Salsa Ingredients (below)
  • 1 cup finely chopped tomato
  • 1 cup finely chopped red bell pepper
  • 1 cup finely chopped mango
  • 1/2 cup finely chopped red onion
  • 1/4 cup finely chopped cilantro
  • 1 garlic clove, finely minced
  • 1 lime (juiced)
  • Salt (to your taste)
  • 1 fresh avocado, roughly chopped

Instructions

  1. Preheat oven to 400 degrees Fahrenheit
  2. Prepare a casserole dish by spreading a little olive oil on the bottom.
  3. Put the two Mahi Mahi fillets in the casserole dish and season with the paprika, salt and pepper.
  4. Bake for approximately 10-13 minutes or until the fish is cooked through. Internal temperature should be approximately 145.
  5. In a medium sized bowl, add all the ingredients for the mango salsa and stir it all together until it's well blended.
  6. Serve the mango salsa over the Mahi Mahi with your favorite side dish.
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Paleo Chicken Casserole

Every 6 weeks or so I head over to Costco and purchase the bulk items I need.  Then I pick up a roasted chicken so that dinner can be a little easier but we always have chicken leftovers.  And that is how this recipe came about ~ how to use leftover chicken.  This recipe can be used with any meat though but it tasted really great with chicken.

Using leftover chicken makes this a very simple and easy recipe along with the fact that it uses ingredients that most people already have in their homes.

Ingredients for Paleo Chicken Casserole

Ingredients for Paleo Chicken Casserole

I used Trader Joe’s Chicken Broth ~ just open and pour what you need out.

Trader Joe's Chicken Broth

Trader Joe’s Chicken Broth

And to thicken the sauce I use Arrowroot Powder instead of flour ~

Arrowroot Powder

Arrowroot Powder

Then of course there’s your shredded chicken ~

Shredded Cooked Chicken

Shredded Cooked Chicken

Looks like a lot of chicken, doesn’t it?  This recipe is so good though that it will be gone in a heartbeat.  Alright, alright, not that quickly or you’ll choke.  hehe

You’ll basically saute the veggies, toss the tapioca flour over them, add the broth and stir  ~

Saute Vegetables

Saute Vegetables

Then add the chicken and whala!!!!   (You’ll notice the whala doesn’t apply to how wonderful the picture came out ~ not sure what happened there.)

Paleo Chicken Casserole

Paleo Chicken Casserole

But, that’s pretty much what you’ll be doing. I served this dish on a bed of mashed garlic sweet potatoes with a side of avocado.  Scrumptious!

Ready to see the recipe?

Paleo Chicken Casserole

Serving Size: 2-3

Paleo Chicken Casserole

Paleo Chicken Casserole

Ingredients

  • 4 boneless, skinless cooked chicken thighs hand shredded into small bite sized pieces.
  • 3 tablespoons butter, melted
  • 2 cups Chicken Stock
  • 1 cup diced celery
  • 1/3 cup thinly sliced onions
  • 1/3 cup thinly sliced pepper
  • 3 tablespoons tapioca flour
  • Chives, parsley, oregano, basil, salt, pepper (options for seasoning)

Instructions

  1. Melt the butter in a medium skillet or cast iron pot.
  2. Stir in the celery, onions and green pepper then saute until mostly soft.
  3. Sprinkle the tapioca flour over the top of the vegetables and cook slowly for 5 minutes.
  4. Gradually stir in the chicken stock until everything is combined.
  5. Add the chicken and stir over low heat long enough to allow the sauce to thicken.
  6. Season to taste.
  7. Serve over sweet potato or cauliflower rice.
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http://www.simplynorma.com/2016/12/01/paleo-chicken-casserole/

 

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Chicken Fillets with Vegetables

Chicken Fillets with Vegetables ~ Paleo

Chicken Fillets with Vegetables ~ Paleo

Here’s another easy and tasty paleo meal ~ Chicken Fillets with Vegetables.

I should tell you upfront that I purposefully did not cook my vegetables all the way through as I wanted them to be crisp when bitten into.  Feel free to cook them first before adding them to the chicken if you prefer them well cooked.

What I like about this recipe is the ginger, Braggs liquid aminos and garlic taste.  It leaves a burst of flavor in your mouth.

Braggs Liquid Aminos

Braggs Liquid Aminos

But before you start prepping anything, you need to marinate your chicken once it’s cut up in bite sized pieces.  It’s a simple thing really ~ cut then add the chicken pieces to a bowl, sprinkle it with the liquid aminos, salt and pepper then set it aside for at least 20 minutes.

Marinated Chicken Tenders

Marinated Chicken Fillets

While the chicken is marinading, prep your vegetables and spices.  (The small glob of yellow is the grated ginger …)

Prep vegetables and spices

Prep vegetables and spices

Once the chicken is ready, add 1 tablespoon of olive oil to the skillet set on medium then add the minced ginger and garlic.

Add garlic and ginger to skillet

Add garlic and ginger to skillet

Allow this to simmer for a minute or so before adding another tablespoon of olive oil then the chicken.

Add Chicken Fillets

Add Chicken Fillets

Next, and this is important, you need to make sure the chicken is cooked almost all the way through so toss it around ~ turning each piece to make sure it’s not going to be raw.  Raw is NOT good. The chicken below is only halfway cooked.

Stir Chicken Fillets until almost cooked

Stir Chicken Fillets until almost cooked

Next add your vegetables ~ broccoli and carrots ~ and stir.  When the chicken is thoroughly cooked, add a handful of cashews, stir and then …

Chicken Fillets with Vegetables ~ Paleo

Chicken Fillets with Vegetables ~ Paleo

Enjoy!

Here’s the recipe ~

Chicken Fillets with Vegetables

Chicken Fillets with Vegetables

Chicken Fillets with Vegetables ~ Paleo

Ingredients

  • 4 chicken tender fillets
  • 8 to 10 pieces mini carrots, quartered lengthwise
  • 1 stalk broccoli, cut into small pieces
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, grated fine
  • 2 tablespoons Olive Oil
  • 3 tablespoons Amino Acids
  • Salt, to taste
  • Pepper, to taste
  • Cashews, handful (optional)

Instructions

  1. Clean then cut the chicken tenders into small bite size pieces.
  2. Add the chicken to a bowl along with 2 tablespoons amino acids, salt and pepper then mix it together and set it aside to marinate for 20-30 minutes.
  3. In a wok or other skillet, on medium heat, add 1 tablespoon olive oil.
  4. When the oil is hot, add the garlic and the ginger and stir this around for a minute.
  5. Add the chicken to the skillet, turning occasionally until the chicken is almost cooked through.
  6. Once the chicken is almost cooked through, add another tablespoon of olive oil and amino acids.
  7. Add the broccoli and carrots then stir several times until the chicken is thoroughly cooked.
  8. Once the chicken is cooked, add a handful of cashews and stir this all together.
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Greek Stuffed Meatballs ~ Paleo

Paleo Baked Greek Stuffed Meatballs

Paleo Baked Greek Stuffed Meatballs

Not too long ago I received an advertisement in the mail for a subscription for two magazines for $10 for a whole year.

I don’t normally jump on offers like this but after mulling it over I decided, why not?  It’s cheap and it will give me a chance to check out the magazines which I don’t normally purchase.

One of the magazines is Better Homes and Garden and recently they had a recipe for Greek Stuffed Meatballs that are made in a crockpot.  Well, I am normally prepared.  Really, I am.  But on this day I was a little lazy and didn’t read all of the instructions until a couple hours before I needed to make the meatballs.  So ~ I had to improvise as I would have to bake them instead of “crockpotting” them.  (Is that a word?)

The other change I made in the recipe was to paleo-ize it which was quite simple ~ I merely changed out the bread crumbs for almond meal and it worked great!

I’ve seen this exact same recipe on other internet sites so I’m not sure who the original owner is but here is it for you to check out with my changes.  I must say, they turned out fantastic!  I even put them on my “favorites” list.

First, let’s talk about cheese.  I used Kerrygold sweet cheddar (which has just a touch of sweetness) for this recipe.

Kerrygold Sweet Cheddar Cheese

Kerrygold Sweet Cheddar Cheese

You can use any cheese you like although you want to be able to cut it in cubes (large or small).

Cut cheese up in small chunks

Cut cheese up in small chunks

Keep in mind that these cubes will go in the middle of your meatball.  I made large meatballs so sometimes I used two small pieces in a ball.

At first the recipe felt like it might have too many olives.  Is that even possible?  Well, you really don’t taste the olives as much as you would think because they are diced so don’t be afraid of that.

The mixture with the egg, almond meal, olives, parsley, garlic, salt & pepper will look like this.

Egg Mixture

Egg Mixture

And after you add the lamb and the beef it will look like this.

Greek Meatball Mixture

Greek Meatball Mixture

Now, it’s really a personal preference, but I like to use my hands to mix everything together and form it into balls.  If you decide to do this, please make sure your hands are really clean.  No use spreading any more germs in this already germ filled world.

I picked up enough of the meat mixture to put it in the palm of my hand, flatten it then add a piece or two of the cheese in it.  Then I covered the cheese with the meat mixture.

Making a Greek Meatball

Making a Greek Meatball

I had prepared a casserole dish for the meatballs by putting a couple tablespoons or so of tomato sauce on the bottom of the dish.

Cover bottom of casserole dish with tomato sauce

Cover bottom of casserole dish with tomato sauce

Then I added the meatballs to the dish.  You really don’t need to oil the dish as the meatballs let out enough grease on their own but I like to have the meatballs covered in sauce ~ both bottom and top.

And then ~ whala!

Unbaked Greek Stuffed Meatballs

Unbaked Greek Stuffed Meatballs

Next you spread the rest of your tomato sauce over the top of the meatballs, put aluminum foil over the casserole dish and plop it in the oven.

They will come out looking like this … not too pretty but that’s because of the grease that comes out of the meatballs.  You can pretty it up once it’s on the plate, eh?

Paleo Baked Greek Stuffed Meatballs

Paleo Baked Greek Stuffed Meatballs

Okay then ~ ready to see the recipe?  Enjoy!

Baked Greek Stuffed Meatballs ~ Paleo

Baked Greek Stuffed Meatballs ~ Paleo

Paleo Baked Greek Stuffed Meatballs

Ingredients

  • 2 eggs
  • 1 cup almond meal
  • 1/4 cup finely chopped pimiento-stuffed green olives
  • 1/4 cup finely chopped black olives
  • 1/4 cup chopped flat-leaf (Italian) parsley
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound lean ground beef
  • 1 pound ground lamb
  • 6 ounces Kerrygold Sweet Cheddar cheese or a cheese of your own
  • Tomato Sauce

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl beat the eggs.
  3. In a separate bowl, combine the almond meal, green olives, black olives, parsley, garlic, salt, and pepper then add this to the beaten eggs and mix together.
  4. Add the ground beef and ground lamb to the egg mixture then blend everything together. (Using clean hands will make this easier.)
  5. Using your hands, pick enough of the meat mixture up so that you can pat it down into the palm of your hand then add a cheese cube (or two) in the middle.
  6. Completely cover the cheese with the meat by forming it into a ball.
  7. In a casserole dish, spread a little bit of the tomato sauce on the bottom then add the meatballs to the dish and cover with tomato sauce.
  8. Cover the dish with aluminum foil.
  9. Bake approximately 35 minutes then remove the dish from the oven, turn the meatballs and put them back in the oven for another 10 minutes uncovered.
  10. (The above directions are for cooking in a convection oven. If you use a regular oven your cooking time may be a little bit more.)
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