This past week has been utterly exhausting. I worked a ridiculous amount of hours, drove over 1,100 miles in 7 days, and went to a Garth Brooks concert that didn’t get out until 0200. Exhausting is the pretty much the … Continue reading
Yes, that is a Slapshot reference. Ice hockey and grilling. Both are near and dear to my heart. Speaking of grilling, I have been a grillin’ fool lately. I have tried to get creative with my foil packet grilling. I thought I could just compile a list of a few of my more recent favorites.
Pork chops, butter, garlic, s&p
I cut up a few chicken breasts, then added garlic, s&p, Italian seasoning
Brussels sprouts: sprouts, garlic, onion, s&p
Sweet potatoes 1: sweet potatoes (sliced), butter, real maple syrup
Sweet potatoes 2: sweet potatoes (chopped), onion, garlic, butter, s&p. You can also add veggies like asparagus, carrots, and mushrooms.
These are just a couple of examples of my most recent foil packets. Typically I double foil wrap each packet, otherwise it will leak. right now, I’m definitely into grilling new things. Next on the list: beets, butternut squash, and cauliflower. I figure, if you can roast it, you can grill it. I also want to try putting beef stew meat into a packet as well. The possibilities are endless!
Boneless skinless chicken breast tenders were on sale today. Totally craving some chicken tenders comfort food. Here is what I came up with.
1-2# boneless chicken breast tenders
Approx 2 cups Almond meal (with the skins)
1 Tbsp Grass-fed butter (melted)
S&P for a hint of flavor
Maple Dijon dipping sauce
Dijon mustard (check labels for sneaky sugar)
Real maple syrup
1. Preheat oven to 425°.
2. Pour the almond flour into a bowl, season with s&p
3. In a separate bowl, mix together eggs and butter.
4. Dredge the chicken in egg/butter mixture then coat in almond meal.
5. Arrange the chicken in a single layer on a baking sheet or oven safe dish.
6. Bake at 425° for 60 minutes or until chicken is brown and crispy.
7. In the meantime, mix together maple dijon dipping sauce. I use a 2:1 ration. 2 parts mustard, 1 part maple syrup.
8. Once chicken is cooked, remove from oven, the juices should run clear when pierced with a knife. Let cool for a minute or 2. Serve with dipping sauce and enjoy.
There are a thousand recipes out out on the Internets similar to this one. From memory, I just kind of threw this together on my own. Really, I just had the almond meal in my cupboard that I wanted to use up. Figured this would be a good way.
I provided you with the basic version of these chicken tenders. For a few of the chicken strips, I added some Italian seasoning to the almond meal mixture. Once cooked, I dipped the chicken into marinara sauce. Experiment with flavors and see what you can come up with. One could make this recipe a plethora of different ways. Garlic, rosemary, cayenne pepper, lemon, etc…
These chicken bits come out perfectly crispy. At the temperature that I cooked them, they have just the right amount of crisp while keeping the chicken tender and juicy. Pretty good combo.
Really, this is so easy…and cleanup is a breeze. Easy, clean way to enjoy some chicken strips. It will save you time and will for sure be a hit.
Before switching to clean eating, I was a sucker for chicken chili. My mom makes THE.BEST I’ve ever had. Cream of chicken soup. Cream of mushroom soup. Tons and tons and tons of cheese. Beans. But this chilly, overcast day,I was totally jonesin’ for some Paleoified chicken chili. Juli, from PaleOMG, has some pretty legit recipes on her site. I decided to give this one a try, but with a slow cooker spin
Ingredients (for original recipe)
2 lbs chicken, diced into 1 inch cubes
1 red pepper, chopped
1 green pepper, chopped
1 yellow onion, chopped
1-2 jalapenos, seeded and minced (depending how spicy you want it)
1 clove of garlic, minced
1-1.5 cups chicken broth
½ cup canned coconut milk
1 (4 oz) can green chiles
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon sage
½ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon white pepper
⅛ teaspoon ground red pepper
1. Grab a large soup pot, put over medium heat, and add your olive oil and minced garlic.
2. Once the garlic is fragrant, add your chicken to begin to cook down. Mix as needed with a wooden spoon to cook on both sides.
3. Once your chicken is half way cooked through, add in your peppers, onions, jalapeños, and green chiles. Mix together and let cook for about 3 minutes, stirring occasionally.
4. Now add your chicken broth and coconut milk, along with all of your spices.
5. Stir together.
6. Cover and let simmer for about 5-7 minutes to let the flavors meld together.
I really wanted to use a slow cooker for this. I love the idea of throwing everything into the pot in the morning then having a delicious, stress-free meal later in the day. I just threw the chicken into the slow cooker, added my chicken broth, peppers, onions, chiles, and spices. I omitted the sage due to pretty healthy allergy. Also, I didn’t have any red pepper on hand, so I used chili powder instead. I was fresh out of coconut milk or even heavy whip, so I used almond milk to make is somewhat creamy. About an hour or two before dinnertime, I took the chicken out, shredded it, then placed it back into the slow cooker. I ended up cooking my chili about 7-8 hours. I topped my chili with some avocado and a little green onion. Served with sweet potato chips.
Verdict: delicious! The chili wasn’t as creamy as I expected, but I suppose it would have been had I added the coconut milk. The consistency was more like a chicken noodle soup without the noodles. It does thinken up a bit the next day. The flavor. A little spice, a lot of flavor. Peppers, garlic, oregano, cumin, chili powder. Just a hearty and perfect flavor layering. Next time, I plan to use full fat coconut milk and perhaps add a little cilantro into the batch. Other than that, the flavor was spot on.
Love LOVE slow cooker recipes. This one was definitely a win. This would be awesomeperfect for the firehouse or on one of those super busy days where you go go go go go and are exhausted come dinner time. A little prep, then forget about it. I’ll make this again. Definitely make this again. I think husband will even like it.
Original recipe HERE
Wings! I’ve been craving these guys hardcore lately. You never know what restaurant wings have in them, so I thought I’d try my hand at some homemade wings. I found this recipe on the eat. live. Paleo blog.
2-2.5# chicken wings
3 garlic cloves, grated
Juice of 1 lime
2 tbsp olive oi
l1/2 tsp cayenne
salt + pepper to taste
1. In a large pot, bring water to boil. Add the wings and boil for 8 minutes. Strain, set the wings aside and let cool.
2. In a large bowl, mix the ingredients for the marinade. After the wings have cooled, add the wings to the marinade and mix well.
3. Let the wings marinate for at least 30 minutes.
4. Preheat the oven to 450F.
5. Lay out the chicken wings over a wire rack. Sprinkle with a little more salt and pepper. (I just laid them on a baking sheet lined with tinfoil.)
6. Bake for 30 minutes. After 30 minutes, turn the wings over to bake the other side. Bake for another 10 minutes.
7. Take out of the oven, plate, and serve. Enjoy!
These were great! Perfectly crispy. Flavor was spot on too. Garlic, lemon, cayenne…ferocious combo. Once cooked, I dipped them in a little Frank’s Red Hot to add a little kick. Spot hit.
For more delicious wing recipes, check out PaleoPot’s site HERE
Slow cooker. What an amazing invention. There’s not a whole lot that you can’t make in a slow cooker. Drinks. Lasagna. Pizza. Cheesecake. Applesauce. And so on and so forth. When I’m working my 12 or 24 hour shifts on the ambulance or helicopter, it’s always nice to throw a few things into the slow cooker, go about my day, then sit down at the end of the day to a delicious, hassle-free dinner. 9 times out of 10, as soon as I begin cooking something or put something into the oven, the tones will drop overhead and we are off to help someone with their emergency. In short, slow cooker meals are perfect. They come in various sizes. The larger ones have the ability to hold A LOT of food. Also, everyone can eat whenever it’s convenient for them. This is the perfect kitche
I’ve been following PaleoPot on Facebook for a while now. He is always posting these amazing looking slow cooker recipes. His philosophy is that it doesn’t have to be super complicated, just simple and delicious. That’s exactly what this recipe is…simple and delicious.
This morning at work, we were trying to think of something tasty for dinner. As I perused through Facebook, I saw that PaleoPot had posted this recipe. How perfect! The perfect firehouse meal.
2.5 to 3 pounds of boneless & skinless chicken breasts (we used a bit more)
2 pounds of red bell peppers, seeded and roasted in olive oil OR 1 to 2 jars (we used 5 peppers and grilled them)
12 whole cloves of garlic.
1 cup of tomato sauce (we used 2 cans)
1/2 tsp oregano.
1/2 tsp basil.
1/2 tsp thyme.
1 cup of water.
1 medium white onion, grated/chopped/sliced very fine.
1. Add your onion, tomato sauce, and water to your slow cooker. Stir well.
2. Add your oregano, basil, and thyme to your mixture, stir well again.
3. Puncture your chicken breasts with the tip of a knife, and stuff inside half of your garlic cloves (roast the other half with the peppers).
4. Add your chicken breasts, make sure they are coated and at least halfway submerged into your base liquid.
5. Cover your chicken breasts with your roasted red peppers and garlic that you roasted.
6. Cook on low for 4 to 5 hours tops.
7. Remove your chicken breasts from your slow cooker, transfer them to a large bowl and shred them with 2 forks.
8. Using a slotted spoon, remove your roasted red peppers and add them to a saucepan or blender.
9. Take 1 cup of the liquid left in your slow cooker and add it to the peppers.
10. If using a blender, pulse into an even yet slightly chunky consistency is obtained. If you have an immersion blender, simply do the same in your saucepan.
11. Add as much or as little sauce to your pulled chicken as you like. You can either use it as a topping, or fully mix it into the chicken to coat it. Both ways are great.
I was intrigued by this recipe. I’m sure many people will think “but there’s something missing.” Pasta, rice, toast….something. I suppose that one could serve it with spaghetti squash or cauliflower rice, but really, turns out, it’s pretty fantastic just by itself. Goes back to the concept of simple. Chicken and sauce. The flavors really build on one another. You have the chicken base, tomato sauce, Italian spices, garlic undertones, then the roasted red pepper. The red pepper really pulls this recipe together, gives it that pop. We opted to grill our peppers. Such amazing flavor. Sweet and smokey. I could see using this red pepper sauce often. Everyone loved this dish, Paleo eaters as well as the 100% non-Paleo eaters. Happy firehouse, full bellies.
One of the firefighters just got back from Greece, so he prepared us an authentic Greek salad to have along with our pulled chicken. Cucumbers, onions, tomatoes, kalamata olives, feta, olive oil…. A perfectly cool and refreshing side to go with this slow cooker meal.
I really encourage you to check out PaleoPot. If you’re looking for a clean slow cooker recipe, it’s your one stop shop. Maybe you’re doing the 21 day sugar detox. Jackpot. He has those recipes too. While you’re at it, check out the PaleoPot Facebook page. In addition to recipes, there are frequent giveaways, cooking tips, and info on helpful kitchen gadgets that are on sale. Give PaleoPot the click.
Recipe found HERE.
A paramedic student made some taco chicken the other day; I’ve been craving it ever since.
I sliced 4 chicken breast in half, seasoned with s&p, then the it on the grill for a little bit. Once that was perfectly grilled, I let it cool, shredded it, then tossed it in taco seasoning. The spices and the grill flavor go well together. If course you could always make your own taco seasoning, but I was all about the quick and easy with this one.
In the meantime, I grated 1 head of cauliflower into a pot, added a little butter, then heated it for a bit. After the butter was melted, I added salsa, green onion, red onion, s&p. I cooked this until most of the juices had cooked out. Again, you could make your own salsa and spices, but I was going for simple. If you choose to use pre-packaged salsa, check your labels. Sugar is sneaky.
I also whipped up some guacamole. I threw 2 avocados into the food processor for just a little bit. I’m a fan of chunky guac. To that, I added red onion, garlic, Jalapeño, and s&p. I used Terra brand veggie chips to dip into the guac.
I had the chicken over a handful of spinach to make a salad. This entire meal was pretty delicious. Spot hit. Cleanup, however….not as fun.
I have been pulling a lot of hours lately. Sometimes it’s kind of tough to choose clean food options. I found this salad at the hospital cafeteria. Strawberry Pecan Chicken Salad. I packed it in my lunchbox for today, along with my Steve’s PaleoGoods Wild Berry dressing. Complimented my salad perfectly. I love that stuff.
I have had this recipe in my stack of “things to make” for awhile now. Today was the day to conquer it.
You make this recipe in a few different steps. Ingredients below.
Almond flour/meal (a lot of it)
Coconut milk (full fat)
Extra virgin olive oil
You start out by roasting the chicken with a little EVOO, salt, and pepper for about a half hour. In the meantime, you make the crust. Blend together the almond flour, baking powder, and salt in a food processor. Then add the coconut oil, then the water. I keep my almond flour in the freezer. If you do the same, I recommend letting your flour become room temperature first otherwise your coconut oil will solidify, making it tricky to get the crust right. Once the crust is made, form it into a ball, wrap it in plastic wrap, and put it in the fridge.
While the chicken is cooking and the crust chills, you begin working in the filling. On a sidenote, this is about the time the chicken was done. Take those babies out and let them cool. Next, cook the onions in some EVOO. When they start turning brown, add the almond flour and reduce heat. Add the chicken stock, coconut milk, salt, and pepper. After a quick stir, add the peas, carrots, and chicken.
At this time, take the crust out of the fridge. I pretended it was a pie crust and placed the crust ball between 2 sheets of wax paper before rolling it out. My crust was pretty gooey, so I had to put it back into the fridge often while rolling it out and shaping it. To shape it, I made outlines in the crust with the ramekins.
Next, spoon the filling into the ramekins. The recipe calls for 8 ramekins. I used 4 ramekins and put the rest of the filling into an 8×8 Pyrex pan. It worked out perfectly. Once the filling is dished up, place the crust circles on top of the ramekins. I placed the ramekins and 8×8 onto a baking sheet. This makes it easier to remove from the oven as well as catches the juices that overflow out of the baking dishes. Cook these babies for about an hour.
The pot pies come out LAVA hot, so let them sit for a bit before diving in. I was pleasantly surprised at how flaky the crust was. Delicious. These paleo pot pies taste like the real deal. They take a little time to make, but are most definitely worth it. This one’s a keeper.
Another quick sidenote. Are peas Paleo? Technically, no. They are a part of the legume family, along with green beans. The reasoning behind it has to do with lectin and a high glycemic index which I will explain in more detail another day. I agree with the author of the recipe in that it’s not chicken pot pie without the peas, so I decided to go for it. Part of my 10-15% modified Paleo.
Recipe found HERE.
I met a friend at a new Thai place in town a few weeks ago and have been craving curry ever since. The coconut milk, the curry flavor… I really love curry a lot. It reminds me of my college days. Every so often, a big group of us would get together and make elaborate curry-filled meals.
There are many many many paleo-friendly curry recipes on the Internets. The day that I made this, I had worked a short 12 hour shift and was exhausted. I browsed through a handful of different recipes until I found one that A. I had all of the ingredients for and 2. was super simple.
As far as vegetables, I added peppers, onions, carrots, and peppers. I also added some peas, but no need to call the Paleo police. I happened to have some on hand so I threw them in there.
Really ridiculously simple. When I have more time I will make something more complex and delicious, but for now, spot was hit. There are many Paleo curry variations. This is just a simple Paleo curry base for you to start with. Experiment a little. Really, the sky is the limit. Ginger, garlic, spinach, eggs, sweet potato, peppers…add it. What do you like in your favorite curry dish?
Curry warms the soul….and cleans out the sinuses.
You can find this recipe HERE.