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Primal Vegetable Curry

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Mmmmm curry! It’s so warming and comforting and it is SO good for you! Talk about anti-inflammatory! But to get a really good curry, it takes a loooong time to make. It just needs lots of love for all of the flavors to really develop.

This is my version of a quick and easy curry – I’ve added a can of diced tomatoes to help give more depth of flavor in a shorter amount of time. And always feel free to add a bit more curry powder as that will enhance the flavor as well! I always double whatever a recipe calls for! I went light on this one for my readers – as some like curry, but don’t LOVE curry like Mo and I do! So if you like curry – keep the measurements per my recipe below. If you love curry, up the ante a bit and double it!

If you don’t already know – what gives curry powder it’s yellow color is the turmeric that is in it. Turmeric is “all the rage” and super trendy right now. I’m halfway rolling my eyes. Ha! It’s been around for FOREVER but is really making it’s big debut in the last 2 or 3 years due to it’s anti-inflammatory benefits. It is truly a wonderful spice to use – I sprinkle it on my avocado toast, I use it in chili’s, soups, stews, stir-fry’s – anywhere I can sneak it in, I do! It is really wonderful for you in terms of keeping inflammation down and helping with aches and pains.

I made this recipe so that we would have lots of leftovers for lunches for the next couple of days… But, it was so good, I “accidentally” didn’t leave any leftovers! Ha! Oops! 🙂

I served ours with Coconut Cauliflower Rice, but it would be terrific with My Heart Beets 3 Ingredient Paleo Naan or my Coconut White Rice!

I hope you enjoy this as much as I did!!

Primal Vegetable Curry

Serves 4-6

Ingredients:

  • 1 ½ tsp ghee butter
  • 1 ¼lbs ground chicken
  • 1 cup sweet potato, butternut squash or kabocha pumpkin, peeled and cubed
  • 2 medium heads broccoli, chopped into florets
  • ½ small yellow onion, julienned
  • 2 tsp yellow curry powder
  • ½ cup chicken bone broth or low sodium vegetable broth
  • 1 cup canned coconut milk (light or full fat)
  • 1, 15oz can diced tomatoes, low sodium and undrained
  • ½ tsp sea salt
  • ¼ bunch fresh cilantro, leaves only

Directions:

  • Heat butter in a large nonstick skillet over medium-high heat.
  • Place the chicken into the pan with a couple of pinches of sea salt and brown until chicken is almost cooked through. Pour the chicken into a bowl and set aside.
  • Add sweet potato/butternut/kabocha to the same pan with a little more salt and sauté 7-10 minutes, until potatoes just begin to soften/can be pierced with a fork. Decrease heat to medium.
  • Add broccoli, onion, and curry powder and cook 1 minute, stirring constantly.
  • Add broth, coconut milk, tomatoes and sea salt and bring to a boil.
  • Add chicken back in and stir to combine.
  • Cover, reduce heat, and simmer for at least 10 minutes, but up to 45 minutes, stirring occasionally. The longer this simmers, the more time the flavors will have to develop.
  • Top with cilantro and serve on it’s own or with My Heart Beets 3 Ingredient Naan or my Coconut Rice.

Notes:

  • Feel free to omit the chicken and simply omit cooking the chicken (first step) and start by adding the sweet potato/butternut/kabocha to the pan with the ghee butter. Follow remainder of the recipe as written.
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  1. Heat butter in a large nonstick skillet over medium-high heat.
  2. Place the chicken into the pan with a couple of pinches of sea salt and brown until chicken is almost cooked through. Pour the chicken into a bowl and set aside.
  3. Add sweet potato/butternut/kabocha to the same pan with a little more salt and sauté 7-10 minutes, until potatoes just begin to soften/can be pierced with a fork. Decrease heat to medium.
  4. Add broccoli, onion, and curry powder and cook 1 minute, stirring constantly.
  5. Add broth, coconut milk, tomatoes and sea salt and bring to a boil.
  6. Add chicken back in and stir to combine.
  7. Cover, reduce heat, and simmer for at least 10 minutes, but up to 45 minutes, stirring occasionally. The longer this simmers, the more time the flavors will have to develop.
  8. Top with cilantro and serve on it’s own or with My Heart Beets 3 Ingredient Naan or my Coconut Rice.
Recipe Notes

Feel free to omit the chicken and simply omit cooking the chicken (first step) and start by adding the sweet potato/butternut/kabocha to the pan with the ghee butter. Follow remainder of the recipe as written.

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Pre or Post Workout Mango Maca Smoothie

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This is one of our go-to, absolute favorite pre or post workout meals/snacks! The addition of Maca Root to this recipe really bumps up the nutrient density because Maca Root touts all of the following benefits:

* Rich in Antioxidants
* Enhances Energy, Mood and Memory
* Improves Female Sexual Health
* Balances Estrogen Levels
* Boosts Male Fertility

These benefits are why Maca is categorized as a real “Super Food!” This shake is the perfect post workout Breakfast or pre-workout snack!

Mango Maca Smoothie

Serves 1

Ingredients:

  • 3-5 ice cubes
  • 4oz unsweetened Califa brand almond milk or LIGHT canned coconut milk
  • 4oz filtered water
  • 1 scoop Bone Broth or Roo protein powder
  • 2 tbsp ground chia or flax seeds
  • 1 tbsp maca root powder
  • 1/3 – ½ cup frozen, organic mango
  • 1-2 tbsp almond butter (maple flavored is really good!)
  • pinch of sea salt

Directions:

  • Place all ingredients into a high-powered blender and blend until smooth.
  • Enjoy!

 

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Instructions
  1. Place all ingredients into a high-powered blender and blend until smooth.
  2. Enjoy!
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Rosemary Coconut Chicken

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I cook. You all know this. And I don’t just cook sometimes. I cook 6 nights a week, if not 7. And I don’t share this to be braggadocious but to illustrate that Mo never cooks. Not to say that he can’t cook – he’s actually very good at it. We have a little running joke between us because when we first started dating – as in the first month – one of the way we connected was over nutrition… He was attending The Institute for Integrative Nutrition at the time and I was studying to get my Nutrition License, so we were both reading so much about food and experimenting with it in our own kitchens. So I invited him over to cook with me and well, he ended up doing all the cooking. What can I say? The man made me nervous! So funny to think about now! Ha! He’s given me hell for this ever since. But the irony? Since that day in April or May of 2010, I bet I could count on one hand the amount of meals he’s cooked for us vs the ones I’ve cooked – I’m not sure we could even count!

So now, when I am out with friend for the evening or traveling and Mo is left to his own devices, it is either Origin Kitchen + Bar or this Rosemary Coconut Chicken with sauteed spinach. He is like clock-work! It is so funny! And one of the most endearing things about him! You know how that is though? When you have a skill that you don’t cultivate and use that often, you lose your mojo or your creativity sometimes. So please hear me – the man can cook! He just doesn’t!

He did, however, come up with this recipe and I gotta say – it’s awesome and super quick and easy! I serve it with a “big salad” ***wink, wink*** or my Sweet Potato Hash with Thyme and Pumpkin Seeds!

Perhaps this will become your new go-to as it has for Mo! We hope you enjoy!

Rosemary Coconut Chicken

Serves 4-6

Ingredients:

  • 1lb pastured chicken breast, cubed*
  • 2 tbsp coconut oil
  • 2 tbsp fresh rosemary, chopped
  • 2 cloves garlic, minced
  • sea salt and black pepper, to taste

Directions:

  • Place the coconut oil in a large sauté pan over medium heat.
  • Once the oil is melted, add the garlic and rosemary and sauté until fragrant – about 1 minute.
  • Add the chicken and cook until chicken is cooked through – a meat thermometer reads 165 degrees F.
  • Serve with my Coconut Rice, Sweet Potato Hash or Zucchini Noodles.

Notes:

  • When you’re purchasing the chicken, ask your butcher to cube the chicken for you!

 

 

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  1. Place the coconut oil in a large sauté pan over medium heat.
  2. Once the oil is melted, add the garlic and rosemary and sauté until fragrant - about 1 minute.
  3. Add the chicken and cook until chicken is cooked through – a meat thermometer reads 165 degrees F.
  4. Serve with my Coconut Rice, Sweet Potato Hash or Zucchini Noodles.
Recipe Notes

When you’re purchasing the chicken, ask your butcher to cube the chicken for you!

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Sweet Potato Hash with Thyme and Pumpkin Seeds

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We’ve most definitely talked about sweet potatoes before. If you’ve been following us for a while, you know that we could quite possibly live on sweet potatoes alone. Oh. And chips and salsa. Mo would have to have meat somewhere in that mix – because, he’s a manly man! Ha! But seriously – not only are sweet potatoes full of nutrition (more on that below) but they taste DELICIOUS! Sweet potatoes are considered a complex carbohydrate vs a white potato which is considered a simple carbohydrate. The difference? Complex carbohydrates take longer to digest which is good for two reasons: 1 – this means they do not have the same blood sugar spiking effect of simple carbohydrates and 2 – they take longer in the bloodstream to digest, so you have longer to use them before they turn to un-used energy or in layman’s terms – stored fat.

Potatoes – white, purple, heirloom, sweet – you name it – are humble, if you will. Meaning, they don’t cost much. So they are a great way to stretch moo-la and feed a family or a big group of people, when necessary. But while these humble little sweet potatoes may not cost much – you get a HUGE bang for your buck in the nutrition department! Check out Dr. Axe’s article on all the nutritional benefits of sweet potatoes here!

Ok, so back to my recipe! 🙂 I love to bake sweet potatoes and stuff them or I’ll make them into baked fries or simply use a baked sweet potato as a side to an easy grilled chicken and sauteed spinach dinner! But sometimes, I need a little pizazz, if you will! So this is a fun way to spruce up sweet potatoes but super easy to make and they make great leftovers to put with some scrambled or over-easy eggs in the morning! You could just make these for meal prep and skip them for dinner altogether and just have them ready to go for Breakfasts for the week! I’m such a genius! 😉

Hope you enjoy this dish as much as we do!

Sweet Potato Hash with Thyme & Pumpkin Seeds

Serves 4-6

Ingredients:

  • 3 medium organic sweet potatoes, peeled and diced
  • 5-6 sprigs fresh thyme, leaves only
  • 1/3 cup SPROUTED pumpkin seeds
  • 1 tbsp ghee OR Kerrygold butter
  • ¼ tsp cayenne pepper
  • ½ tsp ground cumin
  • 1 tsp ground cinnamon
  • sea salt and black pepper, to taste

Instructions:

  • Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
  • Melt butter and set aside.
  • Place diced potatoes, pumpkin seeds and thyme onto the baking sheet and pour melted butter over the top. Sprinkle cayenne, cumin, cinnamon, salt and pepper over the mix and toss to give the ingredients a good coat of the butter and seasonings.
  • Bake for 20-25 minutes on top rack. Remove and serve immediately or put in the fridge and save for later.
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  1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
  2. Melt butter and set aside.
  3. Place diced potatoes, pumpkin seeds and thyme onto the baking sheet and pour melted butter over the top. Sprinkle cayenne, cumin, cinnamon, salt and pepper over the mix and toss to give the ingredients a good coat of the butter and seasonings.
  4. Bake for 20-25 minutes on top rack. Remove and serve immediately or put in the fridge and save for later.
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Nourishing Paleo Chicken Soup

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I have such a vivid memory of my Grandmothers Chicken Soup. I can literally taste it as I type this… Chicken soup is nostalgic for many of us, for the same reasons, I would guess.

This is my take on a very clean, easy to make chicken soup. This will nourish you in the fall and winter months when you need something to warm you up and is also one of the best things you can put in your body when you are sick.

Bone Broth from a high quality source – i.e. free range chicken or grass finished beef – is one of the most nutrient-dense foods you can put in your body. This is one of the reasons we are so in love with Ancient Nutrition Bone Broth Protein Powder – especially in the warmer months when drinking a hot broth doesn’t sound too appealing. We try to get a scoop of the protein powder in every day! But in the colder months, when immune function is lower for all of us, we try to get in actual bone broth in addition to the protein powder, on a daily basis.

A few notes on my recipe —

If you have the time to simmer the soup longer – i.e. an hour or so – that would make it even better!

When I say “bring  to a boil” – I mean a quick boil, not a rolling boil – so, watch it and right when it starts to boil, turn it to simmer. High heat is never ideal, but sometimes a must, so I want to mitigate that as much as possible.

Celery tops – I suggest you buy 1 bunch of celery and only use 3 stems to chop up and put into the soup, as called for in the recipe – but chop off all of the leafy tops of the bunch of celery and use those to add more flavor! They are not a must, if you prefer to use pre-chopped celery, but they really add a lot of flavor!

Parmesan rinds – so many chicken soups call for soy and/or fish sauce to add that “umami” and depth of flavor. I really try to stay away from those as much as possible. You could substitute the soy with coconut aminos… But, honestly? The cheese rinds add this robust flavor to the broth. As always, I suggest you try to find rinds that have come from an unpasteurized cheese. And you don’t HAVE to use parmesan rinds – use the rind from a manchego or any other cheese you like. If you avoid cow milk – try a sheep milk or goat milk rind. Most stores will sell these rinds in their cheese section, already bundled up in 4-6oz portions.

Last but not least – the chicken. I was raised on white meat only. We NEVER ate dark meat. So, today, I reallt don’t enjoy the flavor of it. Just never developed a liking. That said, I used chicken breast for this recipe. But, feel free to substitute with chicken thighs or legs or perhaps do one breast and one or two thighs… Whatever you prefer. Just be aware that the dark meat will cook a little faster so you’ll need to adjust my suggested cooking times.

I hope you enjoy this as much as we do and that it warms you up when you need it!

Nourishing Paleo Chicken Soup

Serves 6-8

Ingredients:

  • 2lbs bone in, skin off chicken breasts
  • 8 cups filtered water
  • 4 cups chicken bone broth
  • 1 thumb fresh ginger or 1/8 tsp ground ginger
  • 1 thumb fresh turmeric or 1/8 tsp turmeric powder
  • 2 cloves garlic, smashed and peeled
  • 6oz parmesan rinds
  • 3 sticks celery, thinly sliced + celery tops, whole
  • 1, 10oz bag shredded carrots
  • 7-8 shitake mushrooms, stem removed and sliced
  • 2 cups cauliflower rice
  • 1/8 tsp cayenne pepper
  • sea salt and black pepper, to taste
  • ½ bunch fresh cilantro or parsley, for garnish
  • fresh chives, for garnish
  • 1 avocado, for garnish

Directions:

  • Fill a large stockpot with water. Add the chicken, ginger, turmeric, garlic, celery tops, cheese rinds and good pinch of sea salt and bring to a boil. Reduce heat and simmer for about 20-30 minutes or until chicken is fully cooked through – a meat thermometer reads 160 degrees – start checking at 20 minutes.
  • Using tongs, remove the chicken, celery tops, ginger and turmeric (if using fresh) – set aside on a paper-towel-lined plate. ***While the chicken is cooking, you can prep the vegetables.
  • In the same stockpot, add the broth, carrots, celery and mushrooms and bring to a boil, then reduce heat to simmer and cook, covered, for about 10 minutes.
  • While the broth and vegetables are cooking, shred the chicken.
  • Once the vegetables and broth have simmered for 10 minutes, add the chicken and cauliflower rice to the pot with another good pinch of sea salt and black pepper, to taste and cayenne pepper.
  • Bring the soup to a boil, and then lower the heat and simmer, covered, for 10 more minutes. Adjust seasonings, to taste.
  • Remove the parmesan rinds with a slotted spoon and discard.
  • Serve, topped with cilantro, chives and avocado, if desired.
  • Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

 

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Snickerdoodles – 2 ways!

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It’s almost CHRISTMAS!!! I am so excited! I have been baking all week! If you follow me on Instagram, you’ve seen the beautiful pecan pie I made! I seriously cannot even believe it turned out so well! I know – I’m a food blogger and recipe innovator. I shouldn’t confess to that. But, I am also a human and frankly, pies are not my strong-suit. Just ask Mo. Poor guy. He’s been the guinea-pig for some epic fails. LOL!

Anyway! Enough about pie! Let’s talk COOKIES!

I asked Mo what kind of cookies “Santa” wanted this year and without hesitation his response was “Snickerdoodles with white flour!” Ha! I laughed and then said, “Wait… Really?” Not out of shock, but because he was very adamant about me using white flour instead of almond, etc. I have zero issue with this so long as we’re able to use a high quality organic, unbleached, un-enriched flour. Remember: the ultimate goal for us in our home and for our clients is that we eat as unprocessed as possible. And this is the issue we have with run-of-the-mill flours – they have all been so processed via being bleached, enriched, run through machine after machine… THIS is what denatures tha nutrition and why they cause so much digestive upset for people. I’m not saying gluten-intolerance or sensitivity or full-on celiac is not real!! But what I am saying is that if we focus more on unprocessed grains/flours – meaning as little heat as possible has been applied to to them to get them from grain form to flour form, we probably would not have the “gluten epidemic” we’ve experienced in the last several years. Not intending to preach – just “food for thought…” Pun intended! 🙂

So, based on his request, I thought it would be fun to try a Primal version – using an organic, unbleached, un-enriched white flour (I used Bob’s Red Mill) and a grain free and gluten free Paleo version – using almond flour.

So, I made both batches, set each cookie side by side and had Mo taste them, without telling him which was which. Guess which one he liked the best? …the Paleo. He liked the Primal too – but said the Paleo was more doughy and he LOVES doughy anything!

So if you like a softer cookie – Paleo is the way to go! If you like a crunchier cookie – Primal all the way!

So, sounds like Santa will be getting Paleo cookies at the Brossette’s this year! Hope you all enjoy!

HAPPY HOLIDAYS!

PRIMAL Snickerdoodle Cookies

Makes 18 cookies…

Ingredients for Cookies:

  • 1 stick unsalted Kerrygold butter
  • ½ cup coconut sugar + 2 tbsp for rolling cookies in
  • 1 cage free egg
  • 1 tsp vanilla extract
  • 1 1/3 cups unbleached, organic all purpose white flour
  • 1 tsp cream of tarter
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp ground cinnamon

 Directions:

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  • In a large mixing bowl, cream the butter and coconut sugar together with a mixer or by hand, until smooth. Add the egg and vanilla extract and mix together until creamy and well combined.
  • In a separate mixing bowl sift all-purpose flour, cream of tartar, baking soda, and salt. Add dry ingredients to the mixture and fold in, using a spatula, until well combined. Put the dough in the refrigerator for 10 minutes.
  • While the dough is in the fridge, mix 2 tbsp coconut sugar and cinnamon in a bowl to make cinnamon sugar; set aside.
  • When the dough is ready, use a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  • Put each cookie on the baking sheet and bake for approx. 15-17 minutes.
  • Cool the cookies on a baking sheet for 10 minutes and then move them onto a wire rack to finish cooling.
  • Store in an airtight container for 5-7 days.

PALEO Snickerdoodle Cookies

Makes 12 cookies…

  • 2 cups almond flour
  • 1/8 tsp salt
  • ¼ tsp baking soda
  • 5 tbsp coconut oil, melted
  • ¼ cup raw, local honey
  • 1 tbsp vanilla extract
  • 2 tbsp coconut sugar
  • 2 tbsp ground cinnamon

Directions:

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  • In a large bowl, mix almond flour, salt and baking soda. Once combined, mix in the wet ingredients.
  • In a small bowl mix the coconut sugar and cinnamon together, set aside.
  • Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  • Place on cooking sheet, and flatten – using the bottom of a cup sprayed with coconut oil cooking spray.
  • Bake for 7-8 minutes.  Allow to cool on the pan for 10 minutes – they will firm up to the perfect texture.
  • Store in an airtight container for 5-7 days.
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Primal Snickerdoodle Cookies
  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  2. In a large mixing bowl, cream the butter and coconut sugar together with a mixer or by hand, until smooth. Add the egg and vanilla extract and mix together until creamy and well combined.
  3. In a separate mixing bowl sift all-purpose flour, cream of tartar, baking soda, and salt. Add dry ingredients to the mixture and fold in, using a spatula, until well combined. Put the dough in the refrigerator for 10 minutes.
  4. While the dough is in the fridge, mix 2 tbsp coconut sugar and cinnamon in a bowl to make cinnamon sugar; set aside.
  5. When the dough is ready, use a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  6. Put each cookie on the baking sheet and bake for approx. 15-17 minutes.
  7. Cool the cookies on a baking sheet for 10 minutes and then move them onto a wire rack to finish cooling.
  8. Store in an airtight container for 5-7 days.
Paleo Snickerdoodle Cookies
  1. • Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  2. • In a large bowl, mix almond flour, salt and baking soda. Once combined, mix in the wet ingredients.
  3. • In a small bowl mix the coconut sugar and cinnamon together, set aside.
  4. • Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  5. • Place on cooking sheet, and flatten - using the bottom of a cup sprayed with coconut oil cooking spray.
  6. • Bake for 7-8 minutes. Allow to cool on the pan for 10 minutes - they will firm up to the perfect texture.
  7. • Store in an airtight container for 5-7 days.
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Paleo Chicken Cacciatore

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I feel like I say this all the time – but seriously, this could possibly be the easiest and quickest to put together dish with the most flavor, ever!

Some versions of Chicken Cacciatore use heavy cream – I adapted this recipe from Alyssa Rivers at The Recipe Critic – I made this one Paleo by simply subbing the heavy cream with canned coconut milk. The sauce turned out creamy but not too rich. It has the perfect silky texture. The whole dish is hearty without being heavy and is great for dinner one night and leftovers for lunch the next day!

I served ours with spiralized zucchini noodles… But it would be great with Orzo Pasta for a not-Paleo version or simply a crusty piece of good Sourdough bread!

Buon appetito!

Paleo Chicken Cacciatore

Serves 4

Ingredients:

  • 1 ½lbs boneless, skinless chicken breast
  • 1 tbsp olive oil
  • 1 small red bell pepper
  • 1 small yellow pepper
  • 1lb baby portabella mushrooms, thinly sliced
  • 2 cloves garlic, finely minced
  • 1, 15oz can low sodium crushed tomatoes
  • ½ cup canned coconut milk (light or full fat)
  • ½ cup low sodium chicken or vegetable broth
  • 2 tbsp Italian seasoning, divided
  • sea salt and pepper to taste
  • 6-8 leaves fresh basil, chopped
  • raw parmesan or manchego, grated, for garnish

Directions:

  • Add olive oil to a large skillet over medium heat. While this is heating up, season one side of the chicken with ½ tbsp Italian seasoning, salt and pepper.
  • Add the chicken, seasoned side down, to the skillet and cook approx. 4-5 minutes. While the first side is cooking, season the other side with ½ tbsp Italian seasoning, salt and pepper. Flip the chicken and cook an additional 4-5 minutes, or until a thermometer reads 160 degrees. Remove the chicken from the pan and place on a plate – set aside.
  • Add the bell pepper and mushrooms with a pinch of salt and sauté 2-3 minutes. Add the garlic, stirring constantly so it does not burn. Sauté 2 more minutes.
  • Add the crushed tomatoes, coconut milk, broth, 1 tbsp Italian seasoning, salt and pepper, to taste. Let simmer until thickened – approx. 5 minutes.
  • Add the chicken back to the skillet and cover with sauce. Cook until heated through – approx. 3 minutes.
  • Serve over spiralized zucchini “noodles” and garnish with basil and raw parmesan or manchego.

 

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  1. Add olive oil to a large skillet over medium heat. While this is heating up, season one side of the chicken with ½ tbsp Italian seasoning, salt and pepper.
  2. Add the chicken, seasoned side down, to the skillet and cook approx. 4-5 minutes. While the first side is cooking, season the other side with ½ tbsp Italian seasoning, salt and pepper. Flip the chicken and cook an additional 4-5 minutes, or until a thermometer reads 160 degrees. Remove the chicken from the pan and place on a plate – set aside.
  3. Add the bell pepper and mushrooms with a pinch of salt and sauté 2-3 minutes. Add the garlic, stirring constantly so it does not burn. Sauté 2 more minutes.
  4. Add the crushed tomatoes, coconut milk, broth, 1 tbsp Italian seasoning, salt and pepper, to taste. Let simmer until thickened – approx. 5 minutes.
  5. Add the chicken back to the skillet and cover with sauce. Cook until heated through – approx. 3 minutes.
  6. Serve over spiralized zucchini “noodles” and garnish with basil and raw parmesan or manchego.
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Easy Slow Cooker Pot Roast with Mushrooms and Thyme

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I grew up on pot roast. I feel like the appropriate question here would be, “Who didn’t?” No judgement if your answer is, “Me!” But what that means is – you REALLY need to make this recipe!

Pot roast is the quintessential American dinner. I always think of “Sunday dinner” when I think of Pot Roast. Probably because that’s when my mom always made it.

Can be honest? And by honest, I mean completely transparent? I used to douse mine in ketchup. ALLLL the ketchup. I might have even given myself a little ramekin of ketchup when I made this for Mo and I. Hey! I said transparent! 🙂 But I DID try it without ketchup and perhaps it is my matured taste-buds, but it was awesome without it!

I served ours with my Balsamic and Sriracha Brussels Sprouts and Roasted Heirloom Potatoes. This was like a big family meal. We obviously has all sorts of leftovers, which I must say, I think the roast is even better the next day.

This is so easy to make, FULL of nutrition – especially if you can use bone broth – and it will absolutely melts in your mouth!

Hope you enjoy this as much as we do!

Easy Slow Cooker Pot Roast with Mushrooms and Thyme

Serves 6-8

  • 3-4lb grass fed chuck or rump roast
  • 1 tbsp ghee butter
  • kosher salt and black pepper
  • 1 cup red wine, divided
  • 1qt beef broth or beef bone broth, low sodium
  • 10-12 large baby portabella mushrooms, thickly sliced
  • 2 large shallots, cut into 1/3’s
  • 1 bunch fresh thyme

Directions

  • Heat the ghee butter in a large skillet over medium high heat. Season the roast generally on one side with salt and pepper. Add the roast to the skillet, seasoned side down, and brown on both sides – about 4 minutes each side. While the first side is searing, season the other side.
  • Once browned on both sides, place the roast in the slow cooker.
  • Turn the heat off and add ½ cup of the red wine to the skillet (it’ll sizzle a lot so be careful!), and use a spatula to scrape up any browned bits from the bottom (that’s where the flavor is!). Add the red wine mixture to the slow cooker.
  • Pour the mushrooms and shallot around the roast and top with thyme.
  • Pour the broth over all and add the rest of the wine until the mixture is mostly covered.
  • Cook on high for 4 hours or low for 8 hours.
  • When finished cooking, gently break the roast apart into desired pieces with two forks pulling in opposite directions. It should easily pull apart.
  • Serve with mushrooms and broth over the top.
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Easy Slow Cooker Pot Roast with Mushrooms and Thyme
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Instructions
  1. Heat the ghee butter in a large skillet over medium high heat. Season the roast generally on one side with salt and pepper. Add the roast to the skillet, seasoned side down, and brown on both sides - about 4 minutes each side. While the first side is searing, season the other side.
  2. Once browned on both sides, place the roast in the slow cooker.
  3. Turn the heat off and add ½ cup of the red wine to the skillet (it'll sizzle a lot so be careful!), and use a spatula to scrape up any browned bits from the bottom (that's where the flavor is!). Add the red wine mixture to the slow cooker.
  4. Pour the mushrooms and shallot around the roast and top with thyme.
  5. Pour the broth over all and add the rest of the wine until the mixture is mostly covered.
  6. Cook on high for 4 hours or low for 8 hours.
  7. When finished cooking, gently break the roast apart into desired pieces with two forks pulling in opposite directions. It should easily pull apart.
  8. Serve with mushrooms and broth over the top.
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Primal Fall Salad with Citrus Chicken

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If you’ve been following my recipes for a while now, you know that we, at the Brossette’s, love our “big salads!” Summer, winter, spring, fall… I’ll throw a big salad together for dinner at least two times a week, that encompasses whatever produce is in-season and whatever protein sounds good at the time!

Salads can be super lame. Who wants greens and a few grape tomatoes with a basic vinaigrette for dinner? NO ONE!!!! So, if you’re looking for a hearty dinner that doesn’t leave you feeling heavy – you’ve come to the right place.

This salad recipes obviously spawned from the fall months and squash being in-season. The chicken marinade MAKES this salad though and is quite possibly the easiest marinade EVER. If you don’t make this salad – at least make the chicken. And you could definitely do the same marinade with this same salad using a good, grass fed flank steak or skirt steak, if you prefer.

And can we talk about the dressing? I would dip ANYTHING into this Balsamic Dressing. It is DE-lish! Creamy, a little sweet from the balsamic, but perfect with the citrus, acidity of the chicken and really brings out the nuttiness (is that a word?) of the butternut squash!

When I put a salad together I always think in terms of textures and temperatures. I like to serve salads in really cold bowls – so step one is placing your salad bowls in the freezer or fridge for 30 minutes or a day or two prior. And I like to toss the greens with the dressing and warm protein and/or vegetables to slightly wilt the greens. This creates a heartier salad, in my opinion. But the crunch factor must be added after everything else has been tossed with the dressing so that it retains its crunchiness! And I always do some type of goat cheese or raw cheese to bring it all together. Follow these guidelines and you will have a fabulous salad every time!!

Hope you enjoy this one!!!

Primal Fall Salad with Citrus Chicken

Serves 2-4

Ingredients for the Salad:

  • 1lb chicken tenders
  • zest and juice of 1 small lemon
  • zest and juice of 1 small orange
  • 1 tsp dried thyme
  • 1 tsp paprika
  • sea salt and black pepper
  • ¾ – 1lb butternut squash, peeled and cubed
  • drizzle of olive or avocado oil
  • 1, 15oz can low sodium, organic garbanzo beans, rinsed*
  • 5-6 handfuls fresh baby spinach
  • ¼ cup dried tart cherries
  • 1 tbsp toasted pumpkin seeds
  • 2-3 tbsp toasted pine nuts
  • ¼ cup raw/unpasteurized parmesan, manchego or goat cheese crumbles
  • 1 bunch chives, thinly sliced
  • 1 avocado, peeled, pitted and diced
  • crushed red pepper flakes

Ingredients for the Dressing:

  • 1 ½ tbsp Primal Kitchen Avocado Oil Mayo
  • 2 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • ¼ tsp garlic powder
  • sea salt and black pepper, to taste

Directions for Salad:

  • Place the chicken tenders into a large Ziploc bag with the zest/juice of the lemon and orange, thyme, paprika, two pinches of sea salt and one pinch of black pepper. Seal the bag well and toss to coat the chicken. Place in the fridge to marinade for 30 minutes, up to overnight. Once the chicken is in the marinade, make the dressing per directions below. This can be made the day ahead if you’d like.
  • When ready to prep the salad, preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper and spray with coconut, olive or avocado oil cooking spray.
  • Place the cubed butternut squash onto the large baking sheet and toss with a drizzle of olive or avocado oil, a pinch of sea salt and a pinch or two of black pepper.
  • Place the garbanzo beans onto the small baking sheet and toss with a pinch of sea salt.
  • Place the butternut squash onto the top rack of your oven and the garbanzo beans on the middle or bottom rack. Roast for 8-10 minutes and toss both. Roast for another 6-8 minutes, until the squash is slightly browned and easily pierced with a fork and the garbanzo beans are slightly browned and crisp. Cooking time for the squash will vary a bit based on how large you diced it – the larger the dice, the longer it will need to roast and v.v.
  • While the squash and garbanzo beans are roasting, heat a large skillet or grill pan over medium heat. Once hot, place the chicken tenders onto the pan, leaving space between each piece. Let cook on one side for approx. 5 minutes, flip and cook another 3-4 minutes – or until a meat thermometer reads 160 degrees.
  • While and the chicken is cooking, place the spinach and dried tart cherries into a large salad bowl and pour dressing over the top. Place in the fridge or set aside until ready to serve.
  • Once squash is finished roasting, spoon it on top of the prepared greens and then pour in the remaining salad ingredients. Toss the salad with tongs until well combined and coated with the dressing. Add the garbanzo beans last and give it one more toss. Serve!

Directions for Dressing:

  • Place all ingredients in a small bowl and whisk well until smooth and the mayo is completely incorporated. Place in the fridge until ready to serve the salad.

Notes:

  • After rinsing the garbanzo beans, lay them on a paper towel or dish towel in a single layer and pat dry with another paper towel or dish towel. If you have the time to let them air dry for a bit, that is ideal. But you want them as dry as possible before roasting them so that they don’t steam and therefore do not get crunchy.

 

 

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Primal Fall Salad with Citrus Chicken
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Instructions
Directions for Salad:
  1. Place the chicken tenders into a large Ziploc bag with the zest/juice of the lemon and orange, thyme, paprika, two pinches of sea salt and one pinch of black pepper. Seal the bag well and toss to coat the chicken. Place in the fridge to marinade for 30 minutes, up to overnight. Once the chicken is in the marinade, make the dressing per directions below. This can be made the day ahead if you’d like.
  2. When ready to prep the salad, preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper and spray with coconut, olive or avocado oil cooking spray.
  3. Place the cubed butternut squash onto the large baking sheet and toss with a drizzle of olive or avocado oil, a pinch of sea salt and a pinch or two of black pepper.
  4. Place the garbanzo beans onto the small baking sheet and toss with a pinch of sea salt.
  5. Place the butternut squash onto the top rack of your oven and the garbanzo beans on the middle or bottom rack. Roast for 8-10 minutes and toss both. Roast for another 6-8 minutes, until the squash is slightly browned and easily pierced with a fork and the garbanzo beans are slightly browned and crisp. Cooking time for the squash will vary a bit based on how large you diced it – the larger the dice, the longer it will need to roast and v.v.
  6. While the squash and garbanzo beans are roasting, heat a large skillet or grill pan over medium heat. Once hot, place the chicken tenders onto the pan, leaving space between each piece. Let cook on one side for approx. 5 minutes, flip and cook another 3-4 minutes – or until a meat thermometer reads 160 degrees.
  7. While and the chicken is cooking, place the spinach and dried tart cherries into a large salad bowl and pour dressing over the top. Place in the fridge or set aside until ready to serve.
  8. Once squash is finished roasting, spoon it on top of the prepared greens and then pour in the remaining salad ingredients. Toss the salad with tongs until well combined and coated with the dressing. Add the garbanzo beans last and give it one more toss. Serve!
Directions for Dressing:
  1. Place all ingredients in a small bowl and whisk well until smooth and the mayo is completely incorporated. Place in the fridge until ready to serve the salad.
Recipe Notes

After rinsing the garbanzo beans, lay them on a paper towel or dish towel in a single layer and pat dry with another paper towel or dish towel. If you have the time to let them air dry for a bit, that is ideal. But you want them as dry as possible before roasting them so that they don’t steam and therefore do not get crunchy.

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Paleo Ginger Crinkles

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My Grandmother has been making Molasses Crinkles for years! She uses a recipe from my Great Grandmother and my dad has always LOVED them!

We lovingly refer to my dad as “the cookie monster” – He. Loves. Cookies. LOL! For the man to go through 6 or 7 cookies on any given day is par for the course! Lucky for him, he’s tall and thin and his genetics allow for this – well, as far as aesthetics go, anyway. He’s the guy that will eat half or less of his meal and then plow through dessert! 🙂 Now we know where MY sweet-tooth comes from!

He’s been having some trouble with his back over the last few years and something I’ve really tried to drive home is how much of an impact sugar will have on his level of back pain. The less sugar and the more anti-inflammatory he can eat, the less pain he’ll have and the better he’ll feel overall.

So, would you believe, the man stopped eating cookies? Well, not entirely – but now he’s having maybe a few a week?

All of that to say, I re-did his favorite cookie recipe to make it much cleaner so that he could have something during the holidays to look forward to and that would not cause his back to get so inflamed! He LOVES them! And for my cookie connoisseur of a father to love them – I know everyone else will too!

I usually make a couple of batches – one for my dad and one to keep around our house during the holidays when we want something festive but not something that we’ll feel bad after eating! They’re a great snack and a great “something sweet” after dinner! Hope you enjoy!

Paleo Ginger Crinkles

Makes 30 small cookies…

Ingredients

  • 1 cage free egg
  • 1/3 cup palm shortening
  • ¼ cup organic blackstrap molasses
  • ¼ cup coconut sugar + more for rolling the cookies in
  • 1 tsp vanilla extract
  • 2 cups Paleo baking flour
  • 2 tsp baking soda
  • ¼ tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp cloves

Instructions

  • Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.
  • In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.
  • In a separate bowl, combine the flour, baking soda, salt and spices.
  • Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.
  • Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.
  • Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.
  • Bake for 8-10 minutes until tops begin to crack – cookies will become firmer as they cool.
  • Cool completely and enjoy!
  • These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.

 

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Paleo Ginger Crinkles
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Course Dessert, Recipe, Snack
Servings
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Instructions
  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.
  2. In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.
  3. In a separate bowl, combine the flour, baking soda, salt and spices.
  4. Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.
  5. Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.
  6. Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.
  7. Bake for 8-10 minutes until tops begin to crack - cookies will become firmer as they cool.
  8. Cool completely and enjoy!
  9. These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.
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