Category: Recipes

There are a few recipes that are similar to the one I’ll be posting that are called Chicken Vesuvio and all vary greatly in their ingredients.

I decided to give this paleo dish a more simple name ~ Baked Chicken With Sweet Potato ~ so that you would have a pretty good idea of what was in the recipe.

Here are the basic ingredients you’ll be using:

And here’s the second set of ingredients (Olive Oil not shown):

I prepared the chicken by trimming, cleaning, drying then adding the spices to it.

In a cast iron skillet, I added a small amount of olive oil. After the oil was hot, I browned the chicken on both sides.

While the chicken was browning, I cut up the onion and the sweet potato.

After the chicken is browned on both sides remove it from the skillet and place it in a glass baking dish.  Next, add a small bit of olive oil to the skillet then add the garlic, diced sweet potato and sliced red onion and cook this through for a couple of minutes. Then add the olives along with a a small bit of the olive juice.

The mixture will be added to the top of the chicken and baked in a pre-heated 375° oven for approximately 40 minutes or until the chicken’s juices run clear.

Ready for the recipe?

Ingredients

• 4 bone-in skin-on Chicken Thighs, cleaned, trimmed and dried on paper towels
• 1 medium sized Sweet Potato, peeled and cut into bite size pieces
• 1/2 Red Onion, sliced thinly
• 4 Garlic Cloves, minced
• 1/2 cup Black Olives, whole with a little bit of the juice
• Thyme, to sprinkle on the chicken
• Red Pepper Flakes, to sprinkle on the chicken
• Salt, just a dash
• Olive Oil

Directions

1. Preheat the oven to 375°F.
2. After preparing the chicken, season it with the salt, red pepper flakes and the thyme.
3. In a cast iron skillet on medium heat, add a little bit of olive oil, add the chicken and brown it on both sides. When they are ready, put them in a large glass baking dish.
4. Add the garlic, potato and the red onion to the skillet and cook this through for a few minutes. (Note: You do not want the potatoes to be cooked all the way as they will bake in the oven.)
5. Add a small bit of olive oil to the potato mixture, mix everything together then add the olives and stir until all is combined. Turn off the heat to the skillet.
6. Transfer the potato mixture to the baking dish and distribute it evenly around the chicken.
7. Cover the dish with foil and bake for 40 minutes or until the juices of the chicken run clear when a knife is inserted.
8. If you want an even crispier skin, remove the foil about 10 minutes before the chicken is cooked through.

I served this with Brussels Sprouts with Toasted Almonds and a side salad.

Enjoy!

For more paleo recipes, click here.

A new year … a new recipe.  Have you resolved to eat better this year? I hope so. Health is so important and one thing I learned is that what you eat definitely affects how you feel.

Eat sugar and you’ll start feeling sluggish with little aches and pains running throughout your body. Just saying …

This Paleo Salmon Patty recipe was adapted from one found at OurPaleoLife but they call them Salmon Filets.

The patties use fresh salmon instead of canned and came out delicioso (delicious).

Here are the ingredients you’ll be needing (salt and coconut oil not shown).

Make sure to have your eggs at room temperature as that affects how the patties will cook through. If you forgot to take the eggs out early, just put them in warm water for 3 minutes or so and that will work just as well.

I used two pieces of salmon that in total weighed 9 ounces. After baking them in the oven until cooked, I allowed them to cool and then used my clean hands to shred them into pieces.

After I hand shredded the salmon, I set that aside in a bowl and grated 1/4 cup of raw sweet potato (peeling it first). A side note: I peeled and boiled the rest of the sweet potato and made a sweet potato mash to have as a “side” dish (don’t want to waste any food).

Then it was a matter of adding the diced onion, eggs, minced garlic, and the sweet potato into a bowl and mixing it all together.

Once that was mixed, I added the red pepper flakes and fresh ground pepper and combined this into the salmon mix.

And then it was just a matter of adding a little bit of coconut oil to a skillet (how much depends on how big your skillet is), using your hands to make the patties as small or as large as you want them and frying them up. I made palm sized patties.

Ready to see the recipe?

Ingredients

• 9 ounces Salmon Filet, baked, cooled then shredded into small pieces
• 1/2 cup Almond Flour, sifted so there are no lumps
• 1 small Onion, minced
• 1 clove of Garlic, minced
• 2 Eggs at room temperature
• 1/4 cup raw peeled and grated Sweet Potato
• A pinch of fresh ground Black Pepper
• A pinch of Red Pepper Flakes
• Coconut Oil for frying

Instructions

1. Bake your salmon filet until it is cooked through then remove it from the oven and set it aside until it cools. (I cooked mine at 350° Fahrenheit for 25 minutes but ovens vary so check and re-check to make sure you don’t bake it too long.)
2. Once the salmon cools, shred it with your hands into small pieces inside a medium sized bowl.
3. Add the minced onion and garlic to the top of the salmon in the bowl.
4. Next, add the eggs, almond flour and the grated sweet potato to the salmon bowl then mix everything together until it’s all blended.
5. Add the black pepper and red pepper flakes to the salmon mixture then taste it until you have the right taste for your “buds.”
6. In a medium or large skillet, add a little bit of frying oil ~ just enough so that the patties will be able to fry in it ~ and wait until it gets nice and hot.
7. Once the oil is hot, make palm size patties with your hands that aren’t too thick and place them in the oil to fry.
8. When one side of the patty is fairly browned, turn it over and fry the other side.

And that is pretty much it. These patties were delicious.

I served my Paleo Salmon Patties with Garlic Aioli, Guacamole, Mashed Sweet Potato (from the leftover potato) and fried Plantains.

Enjoy!

For additional paleo recipes, click here.

I adapted a Closet Cooking recipe to paleo-ize it. It was quite good. No, that’s an understatement. It was magnificent! Perhaps it was the beef that came out extra tender … I don’t know. This is one of my favorite go-to recipes now.

I downplayed a lot of the spicy ingredients so that anyone, even those who don’t like too much spice, will be able to enjoy Mongolian Beef.

Ready to check out the recipe?

Ingredients

• 1 tablespoon olive oil
•  1 pound steak (sirloin or flank), sliced thinly
• 3 tablespoons amino acids
• 1 tablespoon pure maple syrup
• 1 teaspoon chili powder
• 1 clove garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon tapioca flour
•  1/3 cup water
•  1 teaspoon sesame oil
• 1 yellow squash, sliced thin
• 1 red or green pepper, sliced thin
• 1/4 cup green onion, sliced

Directions

1. In a small bowl, mix the amino acids, maple syrup, chili powder, garlic and ginger together then set this aside.
2. In another small bowl, add water and the tapioca flour and mix this together then set this aside.
3. Heat the olive oil in a skillet over medium heat then add the beef, pepper and squash and saute until just cooked, 4-6 minutes, then set the stovetop temperature to low.
4. Add the two bowls of ingredients to the meat and stir. The liquid mixture should get somewhat thick due to the tapioca flour. Once it does, remove the skillet from the stovetop.
5. Add the sesame oil to the meat mixture and stir.
6. Garnish with the green onions.
7. Serve over white rice, ginger pumpkin noodles or with a sweet potato.

Delicious!

Thanks to Popular Paleo for this Slow Cooker Chicken Tikka Masala. Ciarra really outdid herself with this recipe.

I used diced tomatoes instead of crushed tomatoes when I made this recipe but it didn’t make any difference (that I can tell). I also replaced the coconut palm sugar with just a tad of pure maple syrup. Other than that, I followed the recipe to a “t” and the spices melded together beautifully.

The chicken was tender ~ so juicy and tender.

So, head on over to her site and take a look. If the rest of her recipes are this good then I am more than impressed.

I served my Chicken Tikka Masala with steamed carrot sticks on a bed of rice.

Delicious!

Okay so, the original recipe from the New Way to Cook Light cookbook is called Rosemary Mashed Sweet Potatoes with Shallots, but I had a problem with the shallots. I burned them. I was working on the rest of the recipe and took my eyes off the shallots ~ it happened and it’s over. I was able to improvise quite well (and with plenty of time) with regular onions that I caramelized. Whew!

Loved this paleo vegetarian recipe and I’m sure you will too. I’ve changed the recipe to use the onions instead of the shallots along with using pure maple syrup in place of brown sugar.

Here are the ingredients you’ll need (less the olive oil and imagine there are onions instead of shallots in the picture below) ~

I try to have the onions caramelized before doing anything else because they can sit off to the side after they’re cooked.

Next, I cleaned the two large sweet potatoes, peeled them and cut them into small 1-2 inch pieces

Then I boiled the potatoes until they were soft to get them ready for mashing ~

This is the amount of rosemary that I used ~

Next I drained the soft boiled potatoes, used a hand mixer to mash them, added the rosemary, salt and pepper then added the caramelized onions on top.

Ready to see the recipe?

Ingredients

• 5 1/2 teaspoons extra-virgin olive oil, divided
• 1/2 cup thinly sliced onions (about 1 large or 2 medium)
• 1 1/2 teaspoons pure maple syrup
• 1 1/3 pounds sweet potatoes, cleaned, peeled and diced
• 2 teaspoons finely chopped fresh rosemary
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Directions

1. Heat 4 teaspoons of olive oil in a medium skillet over low heat.
2. Add the onions and the maple syrup to the pan and cook for 30-45 minutes, stirring frequently until the onions are caramelized. Once the onions are ready, remove them from the stovetop and set them aside.
3. Place the potatoes in a medium saucepan and cover with water.
4. Bring the potatoes to a boil ~ about 8 minutes or until tender, then drain them.
5. Place the potatoes in a large bowl and beat with a mixer at medium speed until smooth. (Alternately, you can could mash them with a potato masher.)
6. Add the rosemary, salt, and pepper to the potatoes and beat again until blended.
7. Place the potatoes in a bowl then top with the caramelized onions.
8. Drizzle with the remaining 1 1/2 teaspoons oil.

And ~ here’s the final product.

I served this with baked Chicken Thighs and a Salad. Yum!

Oh ~ you want to see my mistake with the shallots, do you? Well, okay. Here it is.  Don’t judge ~ remember that in the end, I was able to save the day. (smile)

The original recipe was found in the cookbook called The New Way to Cook Light, page 319.

The New Way to Cook Light, page 319, 4 small shallots, pure maple syrup (about 1 teaspoon)

Trying to find good paleo lunches for my husband isn’t easy but this Apple Curry Tuna Salad was okay.

As you may know by now, I like quick and easy recipes, especially for lunches.

Here are the ingredients you’ll be needing ~

I used homemade Paleo Mayonnaise. It really tastes better than “regular” mayonnaise.

To start, I peeled and diced the apple then added it to a bowl with the juice of one lemon. I then tossed it all together. This keeps the apple from getting brown.

After cleaning the parsley, I chopped it up. This is how much I used out of the big bunch I had.

Then I opened the two cans of tuna, drained them, tossed the tuna in a medium sized bowl, added the curry powder (a little at a time until I had the flavor I wanted).

Next, I added everything else to the bowl and mixed it all together.

And ~ whala ~ all done!

Here’s the recipe …

Ingredients

• 1 apple, peeled and diced
• Juice of 1 Lemon
• 2 cans of Tuna
• 1/2 cup of Homemade Paleo Mayonnaise
• Curly Parsley, cleaned and diced
• 1/2 to 1 teaspoon Curry Powder

Directions

1. Add the lemon juice to a small bowl then add the diced apple. Stir and set this aside.
2. Chop the parsley and set it aside.
3. After draining, add the 2 cans of tuna to a medium sized bowl.
4. Add the Mayonnaise, Curry Powder and the Parsley to the tuna then stir. (Add the curry powder a little at a time to get the right taste for your “buds.”)
5. Drain the apple pieces then add the apple to the tuna mixture.

Next? Sit back and enjoy your meal.

I changed the recipe just a tad from the original recipe substituting lemon for the lime and using less tuna, less mayo and less curry.