Category: Paleo Diet

It’s been a month or so since I’ve blogged what with the holidays and all I used my favorite recipes to make life less stressful.

But, here we are today a couple of weeks into the New Year and I’m finding new recipes that I’m ready to try.

This paleo Garlic Chicken with White Wine recipe is easy and, if you prefer, you can use water and a little bit of lemon juice to replace the white wine.

This recipe will use 2 heads of peeled garlic.  Yes!  I love garlic and can assure you that you will not have garlic breath after you eat this meal since the garlic is cooked well.

The chicken will be browned on both sides in olive oil to as crispy as you’d like it to be.

Once the chicken is browned, you’ll be taking it out of the Dutch Oven pot and setting it aside then adding those garlic cloves that you diligently peeled and browning them.  They will taste scrumptious!

Next you’ll add the chicken back into the pot with the garlic along with the rest of the ingredients and allowing it to simmer for approximately 25 minutes.

Easy, no?  Here’s the recipe ~

Ingredients

• 4 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper
• 2 whole heads of garlic, peeled
• 2 tablespoons olive oil
• 1 cup dry white wine
• 1.5 teaspoons dried thyme

Directions

1. Prepare the chicken by trimming the extra fat from it and lightly salting it.
2. Peel the garlic and trim off the ends.
3. In a Dutch oven, heat the olive oil on medium heat.
4. When the olive oil is hot, add the chicken (skin side down) until it’s browned then turn over and brown on the other side.
5. Remove the chicken from the Dutch oven and set it aside.
6. Add the garlic to the hot oil in the Dutch oven and saute until browned.
7. Add the wine, thyme and the chicken (skin side up) and bring to a simmer.
8. Cover the Dutch oven with its lid and simmer on low for approximately 25 minutes or until the chicken is cooked through.
9. Season with additional salt (if needed) and pepper to taste.

Now ~ sit down and enjoy this delicious meal.  I served my chicken with a slice of avocado and stir fry veggies.

The original recipe came from Simply Recipes.

After Thanksgiving, turkey goes on sale and is very very cheap (cost-wise).

So it was that we purchased a large turkey breast that we baked and then, as often happens with turkey, we had a lot of leftovers.

I was fortunate to find this paleo Turkey Curry at the Well Fed website that tastes just wonderful and will be on my favorites list.

I was very very reluctant to add the unsweetened applesauce to the mixture though. I mean, who adds applesauce to a curry, right?

Well, I was wrong.  The applesauce, along with the raisins, gave it a little bit of sweetness but not enough to be noticed. So, if/when you try this recipe, ADD THE APPLESAUCE. Don’t be afraid to try something new ~ that should be the motto of life, well, sometimes.

I served this with baked squash and a little bit of aged parmesan cheese.  (Yeah, yeah, I know, not the best picture …)

This is the first time I’ve tried a recipe from Melissa at Well Fed but I think I’ll head over there and see what else I can find.  I’d invite you to do the same.

For more paleo recipes, click here.

It’s been awhile since I’ve tried and posted a new recipe but this past week I decided to try two curry recipes.

This paleo Indian Ground Beef Coconut Curry was found over at My Heart Beets (cute name, no?)

I enjoy the taste of spices that are used in Indian foods.  My taste buds explode with the taste of these flavors.

It sometimes looks as if you’re only using a small amount of the spices but you really don’t need too much.

I used three very large cloves of garlic as I’m not afraid of the taste of lots of garlic. My one fear was using a red onion as they can be very very potent.

My fears were relieved when the recipe said to brown the red onion as that would help to mute the bold flavor.  You can use a regular onion for this recipe if you prefer and it should come out fine.

The original recipe calls for a serrano pepper and two sprigs of curry leaves which I did not use. If you want a really spicy curry you should probably add those.  They also use homemade meat masala and I just used garam masala from a bottle.

Once everything was blended together the smell was, well, peaceful. It just left a sense of calmness in my hurried soul.  Food that comforts tends to have that effect on me.

After adding the coconut milk, the recipe comes out like a thick beefy soup.

I hope you enjoy this recipe as much as I did.  We had plenty of leftovers and a couple of days later the recipe tasted quite as good.

This can be served on a bed of rice or lettuce or just in a bowl by itself.

Click here to see the recipe.

Today was “cleaning out the refrigerator” day and I decided I wanted to use the olives that were left over in a Chicken Salad.

I like to surprise my husband by sending him something unique for his lunch so I try different ingredients.  The strange thing is, he is never surprised.  He never says “great job” or “that tasted horrible.” I get absolutely no feedback and, of course, I think everything I make is wonderful.  (laughing)

For this particular recipe, I used 2 cooked chicken breasts that I had seasoned with salt and white pepper.

It’s another “simple” recipe that I concocted.

Ingredients

• 2 cooked chicken breasts, cut into bite sized pieces
• 9 pimento stuffed green olives, sliced
• 9 black olives, sliced
• 1 small yellow pepper, chopped
• 1/2 cup of paleo mayonnaise (more or less ~ gauge it to your taste)
• Salt, to taste
• Pepper, to taste

Directions

1. Mix all of the ingredients together.

That’s it folks!  Easy peasy, no?

This tastes great by itself or you can also serve it on a bed of lettuce.

Enjoy!

For additional paleo recipes, click here.

These paleo Parmesan Zucchini Slices came out wonderful.  I was quite surprised at how easy they are to make ~ you just need to make a “station” that includes the ingredients that you’ll be dipping the zucchini slices in.

So, let’s take a look at the ingredients needed.

Ingredients

• Olive oil, for frying
• 1 medium zucchini, sliced 1/4 inch thick
• 1 cup almond flour
• 1 egg, at room temperature and lightly beaten
• 1/4 cup parmigiano reggiano cheese, grated
• Salt and Pepper, to taste
• 1/4 cup paleo mayonnaise (I use the recipe here)
• 1 tablespoon dried basil or 1/4 cup fresh basil (chopped)

Directions

1. In a large skillet on medium heat, add enough olive oil to coat the bottom.
2. Slice the zucchini then dip both sides in the almond flour.
3. Next, dip both sides in the egg mixture.
4. Add the salt and pepper to the grated cheese then dip both sides of the zucchini in this mixture.
5. Fry the coated zucchini slices in oil until golden brown, about 2-3 minutes per side.
6. When the slices are ready, place them on a plate lined with a sheet of paper towel to absorb any extra oil.
7. In a blender, puree the mayonnaise and the basil together. This will be your dipping sauce.

And there you have it ~

A perfectly good side to any meal or a nice snack.  Yum!

With the holidays around the corner, this would make a good appetizer also.

For additional paleo recipes, click here.

I’d recommend this paleo Turkey Bacon, Tomato and Spinach Quiche because it is ~ quite simply ~ very very good.  (One disclaimer though (hehe), my husband didn’t like the crust ~ he’s simply not a fan of any paleo crusts.  Sigh …)

Since it’s just two of us, we did have leftovers which reheated very well the next day.

The paleo pie crust I used which uses almond flour was from Elana’s Pantry.  So far, this is the best paleo pie crust I have tried.

Ingredients

• 6 slices turkey bacon
• 1 teaspoon olive oil
• 2 large tomatoes, diced
• 2 cups spinach, chopped
• 8 eggs, at room temperature
• 1/4 cup feta cheese (or cheese of your choice)
• 1/2 cup almond milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Preheat the oven to 350° Farenheit.
2. Prepare the crust and roll it between two pieces of parchment paper then put it in a round glass pie pan.
3. Cook the turkey bacon in a skillet until crispy, cut it into small pieces then set it aside.
4. In the same skillet you used for the turkey bacon, add one teaspoon olive oil and allow that to warm.  Next add the tomatoes and spinach to the skillet and sauté them for a couple of minutes until the spinach gets a little wilty.
5. In a medium sized bowl, whisk together the eggs, almond milk, salt and pepper.
6. Layer the turkey bacon, tomatoes, cheese and spinach on top of the crust then pour the egg mixture over all.
7. Bake for approximately 40 minutes or until the eggs are totally cooked. (Insert a toothpick or the edge of a knife in the middle ~ it should come out clean.)
8. Allow this to cool a little before slicing.

This recipe was the first that I’ve tried from Livin Paleo and very few changes were made to it.  I’ll have to go back and see what other recipes she has as this one is a definite keeper.  Based on this, I’d recommend you’d head on over there to see what other pleasant surprises she might have.

I served the quiche with petite Lamb Burgers.

For additional paleo recipes, click here.

Are you looking for a simple savory paleo Chicken Salad? Well, then, this salad is for you.

One problem that people make when creating salads is that they don’t use enough mayonnaise.  Simple as that.  So, don’t be chintzy with the mayo and you’ll be fine.

Ready to see the recipe?

Ingredients

• 1 cooked chicken breast, sliced into bite sized pieces
• 3-4 tablespoons paleo mayonnaise (click here for a great recipe)
• 1/4 cup finely chopped red onion
• 7 chopped black olives (more or less)
• 7 chopped pimento stuffed green olives (more or less)
• 1 small yellow pepper, chopped
• Pinch of white pepper
• Salt, to taste

Directions

1. In a small bowl, combine all the ingredients except the salt and pepper.
2. Next, add a pinch of white pepper and salt a little at a time and taste until you get the right amount for your taste buds.

Next?  Enjoy!

For additional paleo recipes, click here.

As summer nears to an end, the tomato crops are being picked and given away to lucky people like us. But, what to do with gobs of tomatoes?

One idea was a simple paleo Tomato and Cucumber Salad.  Truly it does not get any easier than this. Well, you could complicate it if you really wanted to but … why?

So, here’s the recipe ~

Ingredients

• 4 large ripe tomatoes, cut into bite sized pieces
• 1 large cucumber, sliced into small chunks
• Black Olives, halved
• Fresh Basil, chopped coarsely
• Grapeola, a teaspoon or so
• Salt, a pinch
• Pepper, a pinch

Directions

1. In a small bowl, combine all the ingredients (except the Grapeola) then season with salt and pepper.
2. Once everything is combined, add the Grapeola a teaspoon at a time then stir until you get the right consistency.

That’s it!  I like to use Grapeola Grape Seed Oil with fresh salads like this.  Are you familiar with it?

Grapeola is a polyunsaturated oil that is rich in linoleic acid which is the main source for Omega-6.  One can use about half as much as other cooking oils and get the same results.

Grapeola is kosher, rich in Vitamin E and is free of cholesterol.  It also has a high smoke point and has a very light and mild flavor ~ that’s my favorite part.

So, I hope you enjoy this fresh light salad.

For additional paleo recipes, click here.

Kung Pao chicken is one of my favorite dishes. Have you ever tried it?

Normally found on Chinese restaurant menus, I was surprised when I found it on the menu of a local Thai restaurant.

But, I digress.

This recipe is so easy to make it will take you no time at all. I found the original recipe in the book Cooking Light but I adapted it to paleo-ize it.

Here it is for you to try ~

Ingredients

• 2 tablespoons dark sesame oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 3/4 cup water
• 3 tablespoons amino acids
• 2 teaspoons tapioca powder
• 1 teaspoon pure maple syrup
• 1/2 teaspoon minced ginger
• 1 teaspoon crushed red pepper
• 1 cup thinly sliced red bell pepper
• Fresh basil leaves
• 2 tablespoons chopped, unsalted, cashews

Directions

1. In a large skillet over low to medium heat, add the sesame oil and allow it to heat through.
2. Add the onion and stir until softened.
3. Add the garlic and blend with the onion, stirring, for approximately 1 minute.
4. Add the chicken and mix with the garlic and onion until it’s browned.
5. In a bowl, combine the water, amino acids, tapioca powder, pure maple syrup, minced ginger and the crushed red pepper and stir it together with a whisk.
6. Add the water mixture to the skillet and bring this to a boil.
7. Add the bell pepper and cook for approximately 2 minutes.
8. Allow the sauce to thicken then add 1 tablespoon of the cashews to the mixture.
9. Remove from the stove top then add the fresh basil on top along with the rest of the cashews.

I served this Paleo Kung Pao Chicken with a baked sweet potato and a slice or orange which helps cleanse the palette.

Enjoy!

For additional paleo recipes, click here.