Coconut Lime Chicken Bites

Coconut Lime Chicken Bites

Serves 4

1  1/2 cups unsweetened shredded coconut

1 tablespoon finely grated lime zest

1 teaspoon ground cumin

1/2 teaspoon sea salt

1 large egg

1 pound boneless, skinless chicken breasts

Preheat the oven to 375 degrees F.

In a shallow bowl, combine the coconut, lime zest, cumin, and salt. Place the egg in a separate shallow bowl and beat lightly. Dip the chicken pieces in the beaten egg, shaking off the excess. Then roll them in the coconut mixture to coat. (I find it most efficient to work with a handful of chicken pieces at a time.)

Place the coconut-coated chicken pieces in an even layer on a rimmed baking dish or in a large glass baking dish. Bake for 25-30 minutes until cooked through. Serve immediately.

Heads up: Don’t over-bake the nuggets or they’ll be chewy and dry. Cut into one after 25 minutes and if it’s nice and white throughout, it’s ready!

Honey Mustard Chicken

With the Super Bowl coming up this Sunday it is usually an occasion where we get together with friends and watch the big game! Don’t forget to take your paleo version of chicken wings to the party! Here is a great recipe from the Gluten Free Chef you should try!

Sweet raw honey and tangy mustard meld in the oven to create a delicious glaze and dipping sauce. For best results, I use fresh herbs.

Serves 4

2 tbsp olive or coconut oil

¼ cup coconut flour

¼ tsp sea salt

¼ tsp black pepper

4 chicken breasts or 6 chicken thighs, bone-in or boneless or 6 drumsticks or 1 lb chicken wings

½ cup raw honey

½ cup gluten-free Dijon mustard

2 tbsp chopped fresh tarragon

Preheat oven to 175 ºC. (350 ºF)

Heat oil in a large sauté pan over medium–high heat. Mix flour with salt and pepper. Coat chicken pieces with seasoned flour, shaking off excess. Brown chicken on all sides. Transfer to a baking dish.

Mix together honey, mustard and tarragon. Pour sauce over chicken and bake for 30 minutes. Midway through the cooking, turn and baste the chicken pieces once.

go here for the entire recipe: http://jimmyboswell.com/foodblog/honey-mustard-chicken-2/

 

Blackberry Glazed Pork Chops

Don’t forget! This Saturday 2/2 @ 5:30pm is our Paleo Pitch-in Meeting.

• Bring a main dish, side dish, or dessert.
• If your main dish or side dish includes a *fruit* as the special ingredient, your name goes into a pot to win a $15 Butchers block Gift Cart.  To be added to the drawing, it must be a dish that isn’t only fruit.
• Write or print your recipe off for others to take a picture of or copy!*

** Not sure what to make? PaleOMG is a great resource for recipes that incorporate fruit into paleo dishes! Check out her Blackberry Glazed Grilled Pork Chops

Ingredients

• 1-2lbs US Wellness Meats Pork Chops
• 1 teaspoon cinnamon
• ½ teaspoon dried thyme
• salt and pepper, to taste
• 12 ounces fresh blackberries
• ½ cup balsamic vinegar
• 2 tablespoons water
• pinch of salt

Instructions

1. Turn your grill on!! If you don’t know how to light it, I can’t help you.
2. Place pork chops on a plate and cover your pork chops in some cinnamon, thyme, salt and pepper on both side and press into the pork chop.
3. While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt.
4. Let the sauce begin to mix together, stirring frequently to make sure it doesn’t burn on the bottom.
5. Turn heat to low and let the sauce simmer for about 3-5 minutes.
6. Then pour half of the sauce into a bowl (you can leave the blackberries in the saucepan because you’ll just use them to top your chops off later).
7. Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill.
8. Then glaze the other side, cover grill and let cook for 5-7 minutes per side. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. Make sure your chop is cooked on both sides and cook completely through before removing from grill. (took me about 12-14 minutes total).
9. Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up.
10. Then eat until your cry. So delicious.

Paleo Enchiladas!

Jamie W. made these awesome cabbage enchiladas at our Halloween WOD.  I wanted to share this recipe!!! It calls for sweet potatoes, but it’s less fuss to use cooked cabbage leaves.  She also added cilantro, about “bunch,” chopped

Prep time:  25 mins

Cook time:  15 mins

Total time:  40 mins

Serves: 4

 

Ingredients

• 3 sweet potatoes, sliced thin lengthwise with a mandolin (used cabbage instead)
• 1lb grass fed ground beef
• ½ yellow onion, diced
• 2 garlic cloves, minced
• 1 (4oz) can diced green chiles
• ½ teaspoon cumin
• ¼ chili powder
• ¼ sea salt
• ¼ black pepper
• 3-4 tablespoons Gold Label Virgin Coconut Oil

For the sauce

• 1 (14oz) can tomato sauce
• ¼ yellow onion, minced
• ⅓ cup vegetable broth
• 1 tablespoon Gold Label Virgin Coconut Oil
• ½ teaspoon garlic powder
• ½ teaspoon oregano
• ½ teaspoon chili powder
• salt and black pepper, to taste

 

Instructions

1. Preheat oven to 350 degrees.
2. Now to make our “tortillas” from our sweet potatoes. Use a mandoline to thinly slice your sweet potatoes lengthwise. (You can use a knife but I found I couldn’t get the thinness I wanted or consistency with each slice with using a knife)
3. Heat up a large skillet or griddle and place 2 tablespoons of coconut oil in it. When skillet is very hot and coconut oil has melted, add your sweet potatoes. Cook your sliced sweet potatoes for 3-5 minutes per side or until sweet potatoes are soft. You DO NOT want them crispy. (You may have to do this a couple of batches so keep coconut oil on hand.) Do as many batches as you need to and place sweet potato slices on a paper towel to remove excess oil and cool while you cook your meat.
4. Once your sweet potatoes are cooling, use the same skillet to cook your meat. Add in a bit of oil then add your minced garlic cloves along with your onion.
5. When the onion becomes translucent, add in your ground beef along with your green chiles and spices. Let that cook down until cook completely through, using a wooden spoon to break up the ground beef and incorporate all the flavors.
6. While the meat cooks, place a saucepan over medium heat for your sauce. Add your tablespoon of oil along with your minced onion.
7. When the onion becomes translucent, add your tomato sauce and vegetable broth, as well as all your seasonings. Let that cook down until it thickens just a bit.
8. Now once everything is done cooking, it’s time to use your fingers!
9. Pull out an 8×8 or 9×9 glass baking dish, add a spoonful of enchilada sauce on the bottom and start building your enchiladas.
10. Each enchilada should take 3 slices of a sweet potato. Place a slice down in the dish, then another half way on top, then another half on top of the second slice. It should be a feathering or fan effect. Now place a spoonful or two of your meat mixture in the center of your sweet potatoes, then wrap your sweet potatoes over the meat, tucking the ends underneath the other ends of the sweet potatoes (like a tortilla).-see first picture for an example
11. Repeat until all your sweet potatoes are gone. If you are have leftover meat, place that around your enchiladas.
12. Pour your enchilada sauce on top.
13. Place in oven and bake for 15 minutes.
14. Cool then eat your heart out!

Eggs Benedict Burger

 

Eggs Benedict Burger Recipe

Makes 6 to 8 patties

Ingredients

• 3 lbs ground grass-fed beef (not too lean if you want a very flavorful patty);
• 3 large eggs;
• 2 cloves garlic, minced;
• 1 tbsp fresh herbs of your choice, finely chopped;
• 6 to 8 large eggs;
• 2 large avocados, cut into thick slices;
• Paleo mayonnaise or Hollandaise sauce to serve;
• Sea salt and freshly cracked black pepper to taste;

Preparation

1. Place the ground beef in a large bowl and add the 3 eggs. Combine until the eggs are evenly mixed through.
2. Mix in the garlic and season with salt, peppers and your choice of fresh herbs.
3. Form 6 to 8 patties that are slightly smaller than the mushroom caps so they can fit on top once cooked.
4. Place on a preheated BBQ grill and cook on each side for about 5-7 minutes (the time it takes will depend on the temperature of your grill. I cooked them at medium-low for approximately 6 minutes).
5. While the burgers are on the grill, poach the eggs. If you don’t have a poacher, this can be done easily by boiling a pot of water, adding a few tablespoons of vinegar to the water and then cracking the eggs into the pot. Allow them to cook for 5 to 7 minutes before removing.
6. Once the patties are cooked, remove them from grill. To serve place the poached eggs on each burger patty.
7. Pour some homemade mayonnaise or Hollandaise sauce over the eggs and burgers. Serve with the avocados slices on the side.
8. You can also add other toppings or condiments depending on your preferences. Lettuce and tomato slices are two good options.

Sweet Potato Orange Soup

Ingredients:

• 2 Large Sweet Potatoes, mine were 1 lb a piece
• 2 Carrots, peeled and sliced thin
• 1 Celery stalk, sliced thin
• 1 Orange, zested and juiced, should get you 1/2 Cup Fresh Juice
• 2 Tbsp Bacon Fat, melted
• 2 Sprigs of Fresh Thyme
• 2 Cups of Chicken Stock
• Sea Salt to taste
• Coconut Milk (Optional in soup, and used to garnish)

Process:

1. Preheat your oven to 425 Degrees Fahrenheit, poke holes in your sweet potatoes with a fork and place on aluminum foil in your oven for ~45-60 minutes or until your sweet potatoes are cooked through and able to pierce with a fork
2. Preheat your 3 quart sauce pan over medium heat and add your bacon fat
3. Add your carrots, celery, thyme, and sea salt to your bacon fat and cover, reduce heat to low and let your veggies steam in the bacon fat until your veggies are soft
4. Your sweet potatoes should be done now, scrape out all the flesh of the potato and add to your pan as well as your chicken stock and orange zest
5. Cover and keeping heat on low let simmer for 15-20 minutes
6. Stir in your orange juice and then using a blender or your immersion blender make the soup happen
7. If you would like your soup creamy, add between 1/2 – 1 Cup full fat coconut milk and mix well
8. Transfer your soup to a serving bowl, sprinkle with some fresh thyme leaves and top with some coconut milk
9. Enjoy

http://civilizedcavemancooking.com/sidessoupsdrinks/sweet-potato-orange-soup-for-boombox-crossfit/

Apples!

In light of our field trip this Sunday to Apple Works, Let’s talk about apples!  Not only do apples taste awesome, they provide nutrients you can’t deny!  All in all, remember that your fruits and vegetables all contain vitamins and minerals that fight for your body; when you are paleo and eat them at every meal, just think of how your body is working hard to help you thrive!!

Vitamins and Minerals

The vitamins and minerals found in a medium apple help maintain a healthy immune system, tissues and bones. An apple is a good source of vitamin C, providing 14 percent of your daily recommended intake. Vitamin C helps in wound healing and fighting the damage free-radicals can cause in the body. Free-radicals are thought to play a role in the development of heart disease and cancer. Apples also contain vitamin A, calcium and iron.

Fiber

A medium unpeeled apple provides you with 4 grams of dietary fiber, which is 18 percent of the recommended daily allowance in a 2,000-calorie diet. Apples are a good source of soluble fiber, which might help lower your blood cholesterol levels and in turn might reduce your risk of developing heart disease. In addition, the website Science News reported in 2010 that researchers at the University of Illinois found that soluble fiber significantly boosted the ability of mice to fight infections.

Phytochemicals

Researchers from Cornell University reported in the “Nutrition Journal” that regularly consuming apples can help maintain overall health and might prevent disease. The flavonoids and other phytochemicals in apples have a high level of antioxidant activity that has been found to aid in lowering cholesterol levels. The researchers further noted that studies show good evidence for the ability of the phytochemicals in apples to reduce the risk for heart disease, asthma, type 2 diabetes and some types of cancer.

 

Read more: http://www.livestrong.com/article/535566-nutritional-components-of-apple/#ixzz26NYzK4m7

Storing your Apples

When you purchase apples, put them in your fridge to stay cool.  They will turn mushy/spongy in texture when you leave them out.  Wash them when you’re ready to eat them, versus when you first get them.

Awesome ways to eat your Apples

Breakfast: Over-night Breakfast Cobbler (in light of my and Jen R.’s conversation today about awesome ways to use the crock pot)

Lunch: Spinach and Apple salad with Warm bacon dressing (OMG)

Dinner: Basalmic Roasted Turkey with Apple Stuffing. (Try something new to prepare for this holiday season!)

Coconut-Macadamia Chicken Tenders

COCONUT-MACADAMIA CHICKEN TENDERS WITH MANGO DIJON DIP
Serves 4 

INGREDIENTS

• 2 lbs boneless skinless chicken breast
• 1 cup unsweetened shredded coconut
• 2 oz (about 1/2 cup) macadamia nuts
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1 beaten egg
• 1 Tbs melted coconut oil
• 1 ripe mango
• 1/3 cup Dijon mustard
• 1/2 tsp curry powder
• 1 tsp sambal oelek, Sriracha, or red pepper flakes
• 1/8 tsp cinnamon

DIRECTIONS

1. Preheat the oven to 400 F.
2. Sandwich the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound to an even thickness. Cut into uniform strips (I got 12 strips from 2 lbs of chicken).
3. Set the shredding disk in your food processor. Load the macadamia nuts into the feeding tube while the machine is off and set the pusher sleeve inside. This will prevent the nuts from flying out when you turn the machine on. Turn on the food processor and feed the macadamia nuts through. Combine on a large plate with the coconut, salt, and garlic.
4. Line a cookie sheet with parchment paper (if you use foil instead, the chicken strips may stick). Pour the egg into a shallow bowl. Dip each chicken strip in the egg, then the coconut mixture, shaking off the excess. Set them on the parchment-lined baking sheet. Use a pastry brush to dab a bit of coconut oil on top.
5. Bake for 20 minutes, turn them over, dab with more coconut oil, then continue baking for another 20 minutes. Serve.
6. Meanwhile, make the dip. Peel and cut the mango into large chunks. Put it in the food processor and blend until smooth. Add the mustard, curry, sambal (or substitute), and cinnamon. Blend until well-combined. Chill until ready to serve.

Freezing Directions:
Cool chicken and divide among freezer bags until ready to serve. Mustard sauce should keep in the refrigerator for about a week, or alternately, freeze it in ice cube trays. TO SERVE: Do not thaw. Bake chicken from frozen at 400 degrees for 20 minutes.

Source: http://blog.stuffimakemyhusband.com/2012/08/coconut-macadamia-chicken-tenders-with.html

Pumpkin Cream Chicken Casserole

Not sure what to cook for dinner tonight? One of my favorite paleo food blogs PaleOMG always has a great recipe to try! Fall is right around the corner meaning pumpkin is in season! Why not spice up that chicken just a little bit and try pumpkin cream chicken casserole!

Ingredients

• 1-1.5 lbs chicken breasts, chopped into 1 inch cubes
• 1 medium sized spaghetti squash (I don’t weigh that sh*t), cooked and shredded
• 1 head cauliflower, chopped
• 1 can pumpkin puree
• 1/2 can canned coconut milk
• 3 garlic cloves, minced
• 1/2 yellow onion, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• salt and pepper, to taste

Instructions

1. Preheat your oven to 425 degrees.
2. Time to roast our veggggggies! Chop your cauliflower and put it in a baking dish topped with a little bit of olive oil and salt and pepper. Then cut your spaghetti squash in half, use a spoon to scoop out the seeds and extra threads, place face down on a baking pan. Add the cauliflower and spaghetti squash to the oven, side by side if possible, to roast for around 25 minutes. (Depending how big your spaghetti squash is, the cauliflower made roast a little quicker, but mine cooked at the same time) You will know your spaghetti squash is cooked when you can poke the outside skin and it gives a bit.
3. While the squash and cauliflower are cooking, it’s time to cook up your chicken. Pull out either a LARGE saucepan or a large pot and put under medium-high heat.
4. Add olive oil to it along with your minced garlic. Once the garlic begins to smell, add your chopped onions and cook until translucent.
5. Add your chopped chicken to the cooking onions, cover and let steam for around 5 minutes.
6. Once the chicken is about 2/3 cooked through, add your can of pumpkin, half can of coconut milk, and spices directly to the pan. Mix thoroughly. Taste to see if you need any more spices or salt.
7. Once your squash and cauliflower is done cooking, and chicken saucey mixture is heated up, de-thread spaghetti squash with a fork, running the fork the opposite way of the threads.
8. Add your spaghetti squash threads, roasted cauliflower, and chicken saucey mixture to a 9×11 glass baking dish and add dish to the oven under the broiler. Cook for about 5 minutes, getting a little dark on the top.
9. Remove from oven and let sit for around 10 minutes to help the sauce thicken up. Then eat the crap of that deliciousness.

Sloppy Joe’s

Why not take an old favorite and make it paleo? Check out this amazing Sloppy Joe recipe!

Ingredients:

1 red bell pepper, diced

1 small sweet onion, diced

1 large carrot, peeled and diced

2 tbs olive oil

3 cloves garlic, minced

1 lb ground beef or turkey

1 15 oz can tomato sauce

1 6 oz can tomato paste

2 tbs honey

2 tbs lemon juice

1 tbs mustard

1/2 tsp dried thyme

1/8 tsp ground cloves

1/8 tsp cayenne pepper

1/2 tsp black pepper

1 tsp salt

Directions:

1.  In a bowl, combine tomato sauce, tomato paste, lemon juice, honey, and spices.

2.  In  a large skillet, heat olive oil over medium high heat.  Cook onion, carrot, and pepper until soft.  Add garlic and cook another minute.  Remove from pan and set aside.

3.  Brown the ground turkey or beef.

3.  Add veggies back into the pan and then coat with the sauce from the bowl.

4.  Stir and reduce heat to low.  Simmer 10 minutes until thick.

I like to eat my Sloppy Joe on a bed of lettuce! yum yum!