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Cauliflower Chowder with Spiced Chickpeas

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I get on these kicks sometimes… Recently, it’s chowders. I literally wake up thinking about making chowder. I’ve never made a chowder. Never really had a burning desire to. But then for whatever reason, and this is how it works with me, I see something on TV or I have something at a restaurant and suddenly I am fixated on this one thing.

Chowder can be defined in different ways. But from what I understand, it ultimately means that potatoes are involved in some capacity. This recipe incorporates a potato for texture and creaminess – but some chowders leave them whole/diced. Does it really matter? No, not really.

My version of chowder (this time – stay tuned, there will be more where this came from!) is smooth and creamy… It is almost silky in texture. And I gotta say, one of the easiest recipes, quite possibly, ever!

I’ve posted several meatless recipes to demonstrate yummy ways of incorporating a meatless meal into the weekly routine (if you’re not already…) It makes life so much easier when you don’t have to cook a protein + it’s so good for digestion when we give it a little break from time to time. For all of my plant-based eaters, this is is a no-brainer for you. But for all of my carnivores, I’d be willing to bet you rarely if ever consider eating a meal that doesn’t involve meat of some sort. I’m here to tell you – try it! Once a week. Give it a shot and I promise you will feel good from it!

Over the last few weeks I’ve posted some great meals that I can speak for Mo (aka the ultimate carnivore) in saying that the meatless state of those meals was lost on him. Had I not told him there was no meat involved, I am 98% sure he never would’ve noticed.

That being said, this chowder will be a giveaway. Its meatless-ness (I know, not a word, but it works well here… Go with it!) will be noticed. But it is warm and filling and full of good nutrition. I served, yes, you guessed it: a “Big Salad” to go along with, which I kept meatless as well. We were completely satisfied, not wishing for more. It was a great meal.

That being said, this would be the most wonderful start to a meal vs being the main dish as I served it as. Or, served with a big piece of my 5-minute Grain Free Bread. Either way, it is wonderful!

We hope you enjoy as much as we do!

Cauliflower Chowder with Spiced Chickpeas

Serves 4

Ingredients:

  • 1 large head cauliflower
  • 1 Yukon gold potato
  • 5 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 1, 15oz can low sodium chickpeas, drained, rinsed and divided
  • 3 cups low sodium vegetable broth
  • 1 cup, light, canned coconut milk
  • 2 tsp miso paste
  • 2 tsp nutritional yeast
  • sea salt and black pepper, to taste
  • ½ tsp smoked paprika
  • 1 bunch chives, finely chopped

Directions:

  • Preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper, spray with coconut oil cooking spray and set aside.
  • Chop cauliflower into florets, and peel and chop the potato. Arrange on the baking sheet and drizzle with about 1 tbsp olive oil and a couple of pinches of salt and pepper and toss to combine.
  • Lay a small sheet of foil out and place garlic on top. Drizzle with approx. 1 tsp olive oil, wrap in foil so that it is completely enclosed and place on sheet with cauliflower and potatoes.
  • Roast cauliflower/potatoes for 20 – 25 minutes, until the cauliflower is starting to brown and the potatoes are soft (it’s okay if they are a little al dente). Check the garlic after 10 minutes to make sure it isn’t burning.
  • While the vegetables are roasting, place all but ½ cup of the chickpeas onto the small baking sheet. Toss with sea salt and the smoked paprika. Place into the oven to roast for approx. 15 minutes – toss them occasionally. They’re done when crispy and slightly browned.
  • Allow the vegetables to cool for 5 minutes and then add them to a high-powered blender. Squeeze the garlic out of skin and add it to the blender as well.
  • Add ½ cup of the chickpeas, broth, coconut milk, miso, nutritional yeast and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings as desired.
  • Serve warm topped with chives and roasted chickpeas.

Recipe adapted from Alyssa at simplyquinoa.com

Paleo Teriyaki Mushroom Egg Fried “Rice” Bowls

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A funny fact about me, and don’t judge my mother for this… I grew up eating White Rice with Butter and Soy Sauce for Breakfast. True story. I mean, from the time I was, I don’t know, 4 years old to maybe 8 or 9 years old. Oh my goodness – I can taste it right now! I can smell it! The sticky-ish rice with the salty soy sauce and the creamy, fatty goodness from the butter to bring it all together. Holy moly. It is so good!

I’ve been reminiscing about it a little so I decided I’d try to make something that took me back a bit. This recipe is obviously a bit more fitting to the way we practice Nutrition as it is a complete meal and void of MSG. If it weren’t for Mo, frankly I would’ve left it at the cauliflower fried rice and been done with it – I mean, I probably would’ve eaten the whole batch — I could live on rice of any kind! But Mo would fire me as his chef 😉 if I did that. He needs PROTEIN! LOL! …he does. He really does. I do! YOU do! We all do! This is just a little inside-joke between the two of us because he tends to get a little fixated on his protein intake at times. And if you know Mo, you know that he gets fixated on nothing! Anyway…

This turned out really well! It is completely meatless and who doesn’t love an over easy egg on top of just about anything!?! The mushrooms bring the whole thing together and the cauliflower fried rice really does taste like fried rice. It’s awesome! If you’re not feeling the meatless thing, grilled grass fed flank steak would be great with this… As would grilled wild caught shrimp! But I’ve got to say, I don’t think you’ll miss the meat and without it – this comes together so quickly! It’s the perfect satisfying weeknight meal!

Hope you enjoy!!!

Paleo Teriyaki Mushroom Egg Fried “Rice” Bowls

Serves 4

Ingredients:

Mushrooms

  • ½ tbsp coconut oil
  • approx. 16 medium/large shitake mushrooms, thinly sliced
  • ½ tbsp raw/local honey
  • 1 tbsp rice wine vinegar
  • 2 tbsp coconut aminos or tamari
  • approx. thumb size of fresh ginger, peeled and grated
  • 1 clove garlic, minced
  • black pepper

Cabbage

  • 1 small head napa cabbage (or chinese cabbage), roughly sliced
  • 2 tbsp water
  • ¼ tsp chinese five spice
  • 1/8 tsp cayenne pepper

Egg Fried “Rice”

  • ½ tbsp coconut oil
  • 3 eggs, lightly beaten
  • 3, 12-16oz bags pre-riced cauliflower rice
  • 1 tbsp coconut aminos or tamari
  • ½ bunch fresh chives, finely chopped

To Serve

  • 1 tsp toasted sesame seeds
  • several leaves fresh cilantro
  • 4 over easy eggs (optional)

Directions:

  • Preheat oven to 425 degrees F and line a large baking sheet with parchment paper – spray with a light coating of coconut oil cooking spray.
  • Place the cauliflower rice onto the baking sheet in an even layer and sprinkle with a couple of pinches of sea salt. Toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.
  • While the cauliflower is roasting, make the mushrooms. Heat the coconut oil in a large skillet over medium heat. Add the sliced mushrooms to the skillet and cook over for 5 minutes or until softened.
  • While the mushrooms are cooking, in a small bowl, add the honey, rice wine vinegar, coconut aminos/tamari, ginger, garlic, and a couple of pinches of black pepper. Whisk well to combine, and pour over the mushrooms. Cook over medium heat for another few minutes, stirring regularly to prevent burning, until the sauce has reduced and become sticky. Pour mushrooms into a bowl and set aside.
  • Now prepare the cabbage. Place the cabbage into the same skillet you used for the mushrooms with approx. 2 tbsp water and bring to a simmer. Steam for approx. 5 minutes or until tender but still bright green in color. Pour off excess liquid, pour into a separate bowl, season with chinese five spice and cayenne pepper and set aside.
  • Now, make the egg fried rice. Using the same skillet you used for the cabbage, heat coconut oil and add the eggs. Cook over a fairly low heat for 2 minutes, stirring regularly, until the eggs are fully cooked. Add the roasted cauliflower rice and coconut aminos/tamari and cook until warmed completely through. Pour chives in and stir well to combine.
  • Serve in bowls starting with the cabbage, egg fried rice and then the teriyaki mushrooms. Sprinkle with toasted sesame seeds and cilantro.

 

Recipe adapted from Becca at amuseyourbouche.com

Warm Kale and Spinach Salad with a Creamy Paleo Lemon Dressing

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I’m a Nutritionist. And what that means is: I am supposed to be head over heels for KALE. All hale KALE. But… I’m not. I actually think it tastes a bit like a banana… And if you know me or follow me at all, you know that I loathe bananas. Always have. I’m sorry if I’ve now ruined the kale experience for you. Next time you eat it (hopefully this salad) you’re probably going to think of bananas. But, perhaps that will be a great thing, because maybe you really like bananas. All I know is – while I really don’t care for kale, I’ve learned that if I let it marinade in dressing for a bit or if I roast it and get it crispy, THEN I really enjoy it. Hence the birth of this salad. Well, and the fact that I am trying to incorporate more meatless dinners into our mix for Mo’s sake. The man loves meat. A lot. And left to his own devices, would probably eat it at every meal in spite of believing whole-heartedly that there is no need for it at every meal. I, on the other hand, would eat meat once a week, if left to my own devices. I’m not opposed to it, I would just much rather have vegetables!

So, we compromise………

I ALWAYS use spinach in the “Big Salads” I make. It’s my favorite. It’s dark green, it’s leafy, it’s antgi-inflammatory, it’s full of nutrition and man. It’s SO easy when you buy the pre-washed organic stuff. AND, it isn’t bitter like some other greens… Ehemmm KALE!

But, like we coach our clients, variety is the spice of life! 🙂 So I try to use other greens when I’m feeling the motivation to do so. I’ve never made a “massaged kale salad” before. But I have eaten them and really enjoyed them, in spite of my apparent distaste for kale. Mo loves kale, so I thought I’d up my compromise game and throw some kale and try the whole “massage the leaves technique” and let it sit for a few before adding the other ingredients. You know? It’s super easy… A little messy on your hands, but who cares? And, here’s the kicker – I really liked it. Annnnd, a little bonus – kale is 3g of protein per 1 cup chopped, so when you’re going meatless, this is an important point to consider!

Will kale be the new spinach for me? Heck no! But, now I have an easy way to make it something I think is delicious! Hope you enjoy as much as we did!

Warm Kale and Spinach Salad with a Creamy Paleo Lemon Dressing

Serves 2 as a meal or 4 as a side…

Ingredients:

Roasted Vegetables

  • 12-16oz bag pre-riced cauliflower rice
  • ½ tbsp smoked or regular paprika
  • ½ tsp ground turmeric
  • 1lb baby new potatoes (any color), cut into ¼” thick rounds
  • 3 small carrots (any color), cut into ¼” thick rounds
  • 1, 15oz can organic chickpeas, drained and rinsed
  • drizzle of extra virgin olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp ground coriander
  • ½ tsp garlic powder
  • 1/8 tsp ground cumin

Dressing

  • ¼ cup Primal Kitchen Avocado Oil Mayo
  • 1 tbsp Dijon mustard
  • 1/8 tsp garlic powder
  • 1/8 tsp mustard powder
  • 2 pinches sea salt
  • 1 pinch black pepper
  • 1 large lemon, zest and juice

Greens

  • 1 bunch dinosaur or lacinto kale, stems removed and thinly sliced
  • 2 large handfuls baby spinach
  • 1 tbsp sesame seeds, toasted
  • 1 jalapeno, thinly sliced (optional)

Directions:

  • First, make the dressing by combining all dressing ingredients into a medium bowl – whisk until well combined and smooth. Pour ½ of the dressing over the chopped kale and massage with your hands so that all pieces of kale are coated evenly. Set aside.
  • Preheat oven to 425 degrees F and line one large, one medium and one small baking sheet with parchment paper and spray with a light coating of coconut oil cooking spray.
  • Place the cauliflower rice onto the medium baking sheet in an even layer. Sprinkle with sea salt, paprika and turmeric – toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.
  • While the cauliflower is roasting, in a large bowl, combine cut potatoes and carrots. Add in drizzle of olive oil and spices, mix well until everything is evenly coated. Place in the oven to roast for 20-30 minutes, until slightly browned and tender.
  • Spread chickpeas onto the small baking sheet in an even layer. Sprinkle with sea salt and place in the oven, under the potatoes/carrots, to roast for approx. 15 minutes or until slightly browned and crisped.
  • Remove potatoes/carrots and chickpeas from oven and pour potatoes/carrots and cauliflower rice into the bowl with the dressed kale. Add the spinach and remaining dressing and toss well to combine.
  • Top with chickpeas and toss once more to combine.
  • Serve in bowls and top with jalapeno (if using) and toasted sesame seeds.

Meatless Mushroom Meatballs

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Ahhhhh Meatless Monday’s. I really enjoy them! Sometimes it turns into a “Meatless Thursday” – nevertheless, while protein is obviously an incredibly important macronutrient, it is so wonderful on the body’s digestive system to take a break from animal protein sometimes – specifically meats – as these are toughest on the bloodstream and gut to break down. This is not a bad thing. Hear me: I am NOT advocating a meatless LIFE. but it is a great thing to offer the body a chance to break from it on occasion.

Mo and I spent the last 8 days in Maui, Hawaii. It was AMAZING. I will spare you the details so as to not rub it in 🙂 but suffice to say, we lived on fresh fruit smoothies and wild caught fish every day! It was fabulous!

Given that, we came back feeling pretty good… Sometimes travel can really take it out of you – especially when you don’t stick to your typical routine of clean-eating or perhaps drink alcohol more than normal, etc. Plus, travel in and of itself can be tough on the body… Plus, we’ve had a TON going on with LINK Endurance over the past month. So many WONDERFUL things that we are thrilled to share with all of you (are you signed up for our weekly newsletters!?!?) but nonetheless, I feel like we’ve been go-go-go for weeks now, even in Maui.

When we got back to Dallas we both decided it would be a good idea to give our bodies a little break and an easy way to do that would be going meatless at dinner for 5 days.

One of the greatest things I took away from practicing plant-based a few years ago is just because meat is available doesn’t mean I actually need it or want it. It’s just the American way right? We have a protein at every meal. I think it is SO important (and you know this if you follow us!) to LISTEN TO YOUR BODY! Before you order at a restaurant or decide what to cook for dinner – really think about it: do you WANT meat? Are you actually hungry for it? If so, YES! By all means! Have it! But if not, consider going meatless. Our bodies are so wise… If we listen consistently enough and actually adhere to, we will balance ourselves out so naturally. Okay now I’m getting on one of my favorite tangents! Back to the recipe!

These meatballs were absolutely delicious! All the texture and meatiness of the typical meatball but – no meat. And if you want to make them vegan, omit the optional cheese (perhaps use nutritional yeast instead…) and omit the 2 eggs and replace with 2 tbsp ground flax seeds mixed with 6 tbsp filtered water, set aside to “set” for 5 minutes and then mix into the “meatball batter” as you would whole eggs.

Last weeks recipe: Spinach and Egg Stuffed Sweet Potatoes started us off on our 5 days of meatless dinners! Follow along for next weeks recipe! Perhaps you use these for at least one meatless meal each week!? I served ours with a simple salad, but you could also serve with Zucchini Noodles or Cauliflower Rice or perhaps your favorite Pasta or White Rice!

Hope you enjoy these as much as we did!

Meatless Mushroom Meatballs

Makes 16-18 small meatballs, Serves 4-6

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • approx. 20oz baby portabella mushrooms, finely chopped
  • 2 cloves garlic, minced
  • ½ cup gluten free instant oats
  • ½ cup almond flour
  • ½ bunch flat leaf parsley, finely chopped
  • 2 cage free eggs*
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • dash cayenne pepper
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1, 24oz jar marinara sauce*
  • parsley to garnish, leaves only
  • 1/3 cup grated raw/unpasteurized parmesan, pecorino or manchego cheese

Directions:

  • In a large skillet, sauté the onion in olive oil and a pinch of sea salt on medium-low heat for about 7 minutes, until completely softened.
  • Add mushrooms and increase the heat to medium-high. Cook for 10-15 minutes until completely cooked down – you’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely.
  • To the mushrooms, add garlic, stir, and transfer the mushrooms into a large mixing bowl. Set aside to cool for 15 minutes.
  • Add the remaining ingredients, excluding marinara, to the mushrooms. Stir the mixture to combine and cover with plastic wrap. Refrigerate for at least 2 hours, up to overnight for the flavors (and texture!) to develop.
  • When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of olive oil until they turn brown or bake them in a preheated oven at 400 degrees F for 15 minutes on a parchment lined baking sheet.
  • Add marinara sauce to a medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on low heat for about 15 more minutes after either cooking method.
  • Garnish with fresh parsley and/or grated cheese of choice. Serve with Zucchini Noodles, Cauliflower Rice, White Jasmine Rice or your favorite pasta!

Notes:

  • My favorite marinara is The Vine. They are the cleanest and best-tasting I have found! You can purchase in the LINK Endurance Shop or at Central Market.
  • If you want to make this entirely plant-based, omit the 2 eggs and replace with 2 tbsp ground flax seeds mixed with 6 tbsp filtered water, set aside to “set” for 5 minutes and then mix into the “meatball batter” as you would whole eggs.

Recipe adapted from Tania at cooktoria.com

Egg and Spinach Stuffed Sweet Potato

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Did I mention we love sweet potatoes? Ohhh… That’s right. I’m a broken record now! LOL! Gah! We just can’t get enough of them!

This is one of Mo’s favorite Breakfast “inventions…” As part of our meal prep each week, I bake 4-5 sweet potatoes, let them cool, place them in a large tupperware and then into the fridge for easy breakfasts or lunches throughout the week!

Yes, you could use a microwave to reheat – BUT – if you have access to an oven, turn it to the broil setting and then place a piece of parchment paper onto a baking sheet. Get a pre-baked potato out of the fridge, slice it down the middle without cutting all the way through, place it on the parchment paper lined pan cut side up and then under the broiler for 5-7 minutes. It crisps up the skin a little and heats the potato through… It is DE-lish! And then, make this recipe to stuff the potato with! It’s the perfect breakfast or lunch… Or dinner for that matter!

Hope this makes life a little easier and allows you to eat clean when you’re in a hurry!

Egg and Spinach Stuffed Sweet Potato

Serves 1

Ingredients:

  • 3 whole cage-free eggs
  • 1-2 large handfuls spinach*
  • 1 tsp coconut oil
  • 1 clove garlic, minced
  • 1 medium/large sweet potato, baked*
  • pinch of cayenne pepper
  • 2 pinches ground turmeric
  • 1/8 tsp ground cumin
  • 1/8 tsp ground coriander
  • sea salt and black pepper, to taste
  • crumbled goat cheese, shredded raw manchego, pecorino or parmesan (optional)

Directions:

  • Take the sweet potato out of the fridge, slice down the middle, but not all t he way through and fluff with a fork – place on a parchment lined baking sheet and under the broiler of your oven for 7-8 minutes or if you do not have access to an oven, place the potato on a glass plate (not plastic please) and into the microwave for 60 seconds.
  • While the sweet potato warms up, place the coconut oil into a small skillet over medium heat. Add garlic and sauté for 1 minute, stirring a few times to keep garlic from burning.
  • Add spinach (or greens of choice) and sauté until greens begins to wilt.
  • As the greens are sautéing mix eggs and spices in a bowl and whisk with a fork or whisk until the eggs are completely yellow and you see no more of the whites. Add eggs to the greens and cook to your liking.
  • Once the eggs are done place into the sweet potato, top with cheese or nutritional yeast (if using) and serve.

Notes:

  • Feel free to use any greens you’d like – kale, swiss chard, arugula, etc.
  • I suggest baking a few sweet potatoes at a time at the beginning or middle of the week to have prepped for this recipe or others. Simply line a baking sheet with parchment paper and place a washed sweet potato or a few on top. Place in the top or middle rack of your oven on 425 degrees F for 60-80 minutes – until softened or easily pierced with a fork.

 

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.

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!

 

 

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.

 

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.

 

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.