was successfully added to your cart.

Paleo One-Skillet Tomato Basil Chicken

By | Recipes | No Comments

I come from a long line of crazy Italians and I LOVE Italian food! No surprise there, given my heritage – but, probably some surprise due to my predominantly grain-free lifestyle.

A little story about me as a little girl… Growing up, my very favorite breakfast was cheese tortellini with butter and lots of salt and pepper. Man, I can taste it as I type this! I don’t tend towards this breakfast now, as most of you who follow me know! 🙂 And not that I would be opposed – but it’s interesting, taste buds change. Not only between growing up from a kid to an adult – but as we eat differently, taste buds will change. Did you know that?

You can eat a certain way your whole life and then change your habits and your body will begin to CRAVE the new things you feed it. This works both ways of course – you could go from eating a very clean “diet” to perhaps going off the rails for several days (think: the holidays) OR you could go from eating a highly processed “diet” to eating a very clean “diet” — either way, you will teach your taste buds (and your brain) what to crave.

So, while I LOVE pasta with butter and man – how many times have I had Fettucini Alfredo?! 🙂 I just don’t genuinely CRAVE those things anymore. Not that they are bad AT ALL – but, in moderation.

So, this is my way of satisfying my Italian craving, while still maintaining little to no grains.

Please hear me clearly here: GRAINS are NOT bad – this goes for pasta too! In a perfect world, we would have 100% access to sprouted grains all the time… So, when I do eat grains, I try very hard to be sure they are sprouted. I’ve simply learned that I feel far better when I do this vs not caring. So when I say that we eat a predominantly grain-free “diet” – this is why. Not because I think they are bad for you. Just wanted to clarify this small but significant point. 🙂

I served this with a small herb salad – butter lettuce, spinach, cilantro leaves, chives, a few shavings of raw manchego and tossed with evoo and balsamic vinegar and my “cheesy” roasted cauliflower! It was de-lish!!

Hope you enjoy!

Paleo One-Skillet Tomato Basil Chicken

Serves 4-6

Ingredients:

  • 2lbs chicken tenders
  • avocado oil cooking spray
  • 1 ½lbs cherry tomatoes, halved
  • 5 garlic cloves, finely minced
  • 8-10 fresh basil leaves, julienned
  • 1 – 2 tbsp dried oregano
  • 1 – 2 tbsp paprika
  • salt and black pepper, to taste
  • juice of 1/2 lemon
  • 1 tsp crushed red pepper (optional)

Directions:

  • Spray a large non-stick skillet with avocado oil cooking spray and place over medium heat.
  • Season both sides of the chicken tenders with oregano, paprika, salt and black pepper.
  • Place chicken into pan (you don’t want to crowd the pan, otherwise the chicken will steam and not get that yummy crust, so you may have to do this in two batches) and cook approximately 4 minutes on each side, or until chicken is almost entirely cooked through (a meat thermometer reads 155 degrees F).
  • Remove chicken from pan and set aside.
  • Add the tomatoes and garlic into the pan with a little salt and cook for approximately 5 minutes until tomatoes are softened completely and the liquid from the tomatoes has reduced a bit.
  • Add chicken back into the pan and coat with the sauce.
  • Add in basil and stir to combine.
  • Turn heat to lowest setting and let simmer for another 5 minutes or until ready to serve.
  • Just before serving, squeeze half lemon over the top of the chicken.
  • Serve with cauliflower rice, cauliflower mash or roasted heirloom potatoes!

 

Print Recipe
Paleo One-Skillet Tomato Basil Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
people
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Spray a large non-stick skillet with avocado oil cooking spray and place over medium heat.
  2. Season both sides of the chicken tenders with oregano, paprika, salt and black pepper.
  3. Place chicken into pan (you don’t want to crowd the pan, otherwise the chicken will steam and not get that yummy crust, so you may have to do this in two batches) and cook approximately 4 minutes on each side, or until chicken is almost entirely cooked through (a meat thermometer reads 155 degrees F).
  4. Remove chicken from pan and set aside.
  5. Add the tomatoes and garlic into the pan with a little salt and cook for approximately 5 minutes until tomatoes are softened completely and the liquid from the tomatoes has reduced a bit.
  6. Add chicken back into the pan and coat with the sauce.
  7. Add in basil and stir to combine.
  8. Turn heat to lowest setting and let simmer for another 5 minutes or until ready to serve.
  9. Just before serving, squeeze half lemon over the top of the chicken.
  10. Serve with cauliflower rice, cauliflower mash or roasted heirloom potatoes!
Share this Recipe

Coconut Curry Chicken Meatballs with Roasted Cauliflower Rice

By | Recipes | No Comments

We LOVE curry at the Brossette’s. It’s one of our favorite flavors. Good thing too because it is full of anti-inflammatory benefits!

Sometimes I have no clue where I come up with ideas for recipes. I used to hate my appetite. A battle with anorexia will do that to a person. I used to get so frustrated that I craved things and was hungry for food… That food was (still is, duh!) important to me. I just wanted to be that person who “didn’t care about food” – you know, the people who “forget to eat lunch…” Ha! I will NEVER forget to eat a meal. Never. And I used to really dislike that about myself.

Now? I lean into that. I LOVE that I crave things and I REALLY love that when I allow myself to have said craving, I usually don’t crave it anymore for a while. Hence, moderation. Too much of ANY thing – even spinach – is not good. And our bodies know this. It’s so beautiful to me – if we allow our bodies to work like they are intended to and we lean into the things we crave without over-doing or under-doing – we will naturally be exactly what we’re supposed to be in terms of aesthetics. It’s when we start forcing our bodies to become an idea that WE have in our heads as to what we WANT to look like that things start going haywire.

This is why we, at LINK Endurance, coach nutrition the way we do… It’s a long, slow process but one that will bring you to what I described above.

Ok, so what does all of that have to do with Coconut Curry Meatballs? Well, not a whole lot honestly, except that to say, I woke up one day CRAVING curry but I also wanted meatballs. I wanted something saucy and filling and full of flavor. It’s the Italian in me coming out, I’m sure. So – that is where these meatballs came from.

I adapted a recipe from Randa at The Bewitchin Kitchen, as I’d never made a dish quite like this before. I mean, I’ve made curries and I’ve made meatballs of course, but have never put the two together. So I leaned on her for some inspiration and a jumping off point!

I must say, she and I would make a great team if we could come up with a recipe THIS good every time!

These meatballs are incredibly easy to make, the sauce culdn’t be simpler and the cauliflower rice – well, it’s easy, yes, but roasting it gives it SO. MUCH. FLAVOR! It’s the only way I make cauliflower rice these days! And! The leftover meatballs are JUST as good, if not better the next day!

Hope you enjoy as much as we do!

Coconut Curry Chicken Meatballs with Roasted Cauliflower Rice

Makes approx. 28 meatballs… Serves 4-5 people…

Ingredients for the Meatballs:

  • avocado oil cooking spray
  • 2 large carrots, roughly chopped
  • 2 large shallots, roughly chopped
  • 2 tbsp cilantro leaves
  • zest and juice of 1 lime
  • 5-6 fresh basil leaves
  • 1 tbsp coconut aminos
  • 1 clove garlic
  • 1 tsp ground ginger
  • ½ tsp ground cumin
  • ¼ tsp red chili flakes
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1lb ground chicken breast
  • several cilantro leaves or julienned basil, for garnish (optional)

Ingredients for the Sauce:

  • 1 ¾ cans coconut milk (light or full fat)
  • 2 heaping tbsp red curry paste
  • 1 ½ tbsp almond butter
  • zest and juice of 1 lime
  • 2 garlic cloves, finely minced
  • 1 ¼ tsp salt

Ingredients for the Cauliflower Rice:

  • 2-3, 10oz bags pre-riced Cauliflower (fresh or frozen)***
  • salt and black pepper
  • coconut aminos (optional)***

Directions:

  • Preheat oven to 425 degrees F and line two large sheet pans with foil or parchment paper. Spray both with avocado oil cooking spray and set one aside and pour the bags of cauliflower rice onto the other one and spread out evenly – spray the top with additional avocado oil cooking spray and a few dashes of salt (unless using the coconut aminos after roasting – see notes) and a few pinches of black pepper. Toss to combine and set aside.
  • Place all of the ingredients for the meatballs (except the chicken and cilantro/basil garnish leaves) into a food processor and pulse until chopped and combined.
  • Pour mixture into a large bowl along with the ground chicken. Mix well with a spatula or your hands.
  • Roll into 1 ½ – 2″ balls and place them onto lined sheet pan.***
  • Bake for 10 minutes on the middle rack of your oven, roll the meatballs over and bake them for an additional 5-10 minutes. Remove from oven and set aside.
  • Place the cauliflower rice onto the top rack of your oven when you put the meatballs in and let roast 10 minutes, toss and then place on the bottom rack of your oven and let roast another 5-10 minutes. Once you pull the meatballs out, just leave turn your oven off and leave the cauliflower rice in the oven to stay warm until ready to serve – just be sure it’s on the bottom rack at this point.
  • While the meatballs are baking, make the sauce by heating the coconut milk over medium heat in a large skillet.
  • Add the remaining ingredients for the sauce and simmer for 10 minutes, stirring until combined and the almond butter is melted.
  • Add the meatballs to the sauce, stir them around to coat them with the sauce and simmer for 2-3 minutes.
  • Serve over roasted cauliflower rice with fresh cilantro and/or basil on top.

Notes:

  • If you buy frozen cauliflower rice, thaw before roasting and drain any excess water before placing on the sheet pan.
  • I like to toss my cauliflower rice with several dashes of coconut aminos as soon as I take it out of the oven. It just gives it more umami/flavor! Not a must, but definitely recommended! If you do this – do not add salt prior to roasting.
  • When making the meatballs, I suggest using a small ice cream scoop to scoop out the meatball mixture so you ensure each meatball is close to the same size and therefore cooks evenly.

Recipe adapted from Randa at thebewitchinkitchen.com…

 

Print Recipe
Coconut Curry Chicken Meatballs with Roasted Cauliflower Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dinner, Main Dish
Servings
people
Ingredients
Ingredients for the Meatballs
Ingredients for the Caulifower Rice
Ingredients for the Sauce
Course Dinner, Main Dish
Servings
people
Ingredients
Ingredients for the Meatballs
Ingredients for the Caulifower Rice
Ingredients for the Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 degrees F and line two large sheet pans with foil or parchment paper. Spray both with avocado oil cooking spray and set one aside and pour the bags of cauliflower rice onto the other one and spread out evenly – spray the top with additional avocado oil cooking spray and several dashes of salt and a few pinches of black pepper. Toss to combine and set aside.
  2. Place all of the ingredients for the meatballs (except the chicken and cilantro/basil garnish leaves) into a food processor and pulse until chopped and combined.
  3. Pour mixture into a large bowl along with the ground chicken. Mix well with a spatula or your hands.
  4. Roll into 1 ½ – 2″ balls and place them onto lined sheet pan.***
  5. Bake for 10 minutes on the middle rack of your oven, roll the meatballs over and bake them for an additional 5-10 minutes. Remove from oven and set aside.
  6. Place the cauliflower rice onto the top rack of your oven when you put the meatballs in and let roast 10 minutes, toss and then place on the bottom rack of your oven and let roast another 5-10 minutes. Once you pull the meatballs out, just leave turn your oven off and leave the cauliflower rice in the oven to stay warm until ready to serve – just be sure it’s on the bottom rack at this point.
  7. While the meatballs are baking, make the sauce by heating the coconut milk over medium heat in a large skillet.
  8. Add the remaining ingredients for the sauce and simmer for 10 minutes, stirring until combined and the almond butter is melted.
  9. Add the meatballs to the sauce, stir them around to coat them with the sauce and simmer for 2-3 minutes.
  10. Serve over roasted cauliflower rice with fresh cilantro and/or basil on top.
Recipe Notes

If you buy frozen cauliflower rice, thaw before roasting and drain any excess water before placing on the sheet pan. I like to toss my cauliflower rice with several dashes of coconut aminos as soon as I take it out of the oven. It just gives it more umami/flavor! Not a must, but definitely recommended! When making the meatballs, I suggest using a small ice cream scoop to scoop out the meatball mixture so you ensure each meatball is close to the same size and therefore cooks evenly.

Share this Recipe

Chilled Cucumber Soup

By | Recipes | No Comments

We love and abide by seasonal eating. When you eat seasonally, it is more flavorful, less expensive and naturally more nutritious.

Think about it: when it’s cold outside, don’t you want heavier, more warming foods like stews, casseroles, root vegetables, etc? And when it’s hot outside, it is the exact opposite… We grab for fresh fruits and raw vegetables… Chilled soups and Gazpachos… Citrus and lighter foods… Nothing that will weigh us down… Not to be a drama queen, but heat can feel really oppressive, you know? 🙂

If you’ve been following along, you know that we live in Dallas. TEXAS. And I only add the emphasis on Texas as to drive home the fact that it is the beginning of July and frankly – it is hotter than absolute hell. You know when you get ready to go have a nice dinner or go to work and walk outside and literally, within seconds, start sweating? Yup. It’s been that way here for the last 2 1/2 months already… And we’re not even to the halfway mark yet.

That being said, anything cold and refreshing sounds amazing. Hence my Chilled Cucumber Soup. This is not a Paleo or dairy free recipe but easily could be by substituting the greek yogurt with a plain coconut milk yogurt.

My absolute favorite part about this recipe is that it comes together in literally 10 minutes and there is absolutely no cooking involved! None! Zip! Nada! No heat in the kitchen whatsoever. And right now… That is such a blessing and frankly, totally necessary!

So, for those of you that live in SoCal and have one season of absolute beautiful all year, please feel for those of us across the rest of the country, sweltering!

Hope you enjoy!

Chilled Cucumber Soup

Approx. 3 servings, about 1.5 cups each

Ingredients:

  • 1 hothouse cucumber, seeded and roughly diced
  • 1 ½ cups 2% or full fat plain greek yogurt*
  • 1 shallot, roughly chopped
  • 1 garlic clove, peeled and smashed
  • 1 bunch fresh dill, stems removed
  • 1 cup light canned coconut milk
  • salt and black pepper, to taste
  • juice of 1 lemon

Directions:

  • Place the cucumber, yogurt, shallot, garlic, dill, coconut milk, a good pinch of salt and pepper into a food processor or high powered blender and blend until desired consistency.
  • Pour into a large bowl, cover and refrigerate for at least 30 minutes, up to overnight, prior to serving.
  • When ready to serve, stir in lemon juice and adjust seasonings if needed and pour into soup bowls and serve!

Notes:

  • Sub with plain coconut milk yogurt if Paleo or vegan/dairy free.
Print Recipe
Chilled Cucumber Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
people
Ingredients
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the cucumber, yogurt, shallot, garlic, dill, coconut milk, a good pinch of salt and pepper into a food processor or high powered blender and blend until desired consistency.
  2. Pour into a large bowl, cover and refrigerate for at least 30 minutes, up to overnight, prior to serving.
  3. When ready to serve, stir in lemon juice and adjust seasonings if needed and pour into soup bowls and serve!
Share this Recipe

Crunchy Celery Salad with Raw Parmesan

By | Recipes | No Comments

I have a confession to make – I watch Ina Garten’s cooking show, Barefoot Contessa, on the Food Network every day while I eat lunch. I know… I know… We’re not supposed to watch TV or be distracted while eating – but it is one of my very favorite things! Sounds silly, right? But, it is so relaxing to me… Not to mention I learn so much. I swear, I learn something new every time I watch her – which I suppose is one reason she has been so successful!

Her recipes are by no means what I would categorize as “clean eating” – but she’s got several that with some light tweaking, they are wonderful for you! And that is the story with her Celery Salad with Parmesan.

I’ve made a few minor adjustments that don’t change the flavor at all, but help the salad become more anti-inflammatory. For example: I suggest a raw parmesan cheese vs a processed parmesan.

***Fun thing to note regarding dairy: Did you know that most people who deal with lactose intolerance can actually tolerate raw dairy vs processed? It’s the heat in the processing of cheese/dairy that denatures the lactose and that most often causes the issue for people who are lactose intolerant. Now, I am not insinuating that you if you are lactose intolerant that you go out and eat a bunch of raw cheese – but I do suggest you give it a try and see how you feel – maybe an ounce at most, to start… See how it goes! Quality really can be everything!

I like to serve this with some simple grilled chicken or salmon… It is cleansing and refreshing during the hotter months!

Hope you enjoy!

Crunchy Celery Salad with Raw Parmesan

Recipe adapted from Ina Garten’s Celery and Parmesan Salad

Serves 4-6…

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 lemon, zest and juice
  • 1 lemon, juice only, divided
  • 1 small shallot, minced
  • 1 tsp celery seed
  • ½ tsp celery salt
  • ½ tsp anchovy paste
  • salt and black pepper, to taste
  • approx. 12 stalks celery + leaves, thinly sliced at an angle
  • 4-ounce block raw/unpasteurized Parmesan cheese*
  • ¼ cup toasted walnuts, coarsely chopped
  • ½ bunch cilantro, leaves only

Directions

  • At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, juice of 1 ½ lemons, shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper.
  • Then, place the celery in a large bowl and toss it with the remaining juice of the leftover ½ lemon and ½ teaspoon salt (Ina says this is an important step and I must say – after making this, I 100% agree!). Add enough of the dressing in step one to the celery to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
  • When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, cilantro leaves, salt, and pepper and serve immediately.

Notes:

  • You will probably only need to use about ¼ cup of the dressing, so you will have about ¾ cup leftover. It is GREAT on other salads or to use as a marinade for fish! So don’t let it go to waste!
  • You can sub a raw manchego (sheep’s milk) cheese if you cannot find raw parm.
Print Recipe
Cleansing Celery Salad with Raw Parm
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
people
Ingredients
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Share this Recipe

Deviled Egg Potato Salad

By | Recipes | No Comments

Potato Salad brings back all the feels for me… EVERY time we went to my grandparents house, growing up, we always had homemade barbecue! I grew up in Texas, so no shock there, right?

My grandaddy would smoke ribs and my grandmother always made THE best pinto beans, skillet cornbread and yep – you guessed it: Potato Salad! …we also always had deviled eggs – but not in the potato salad.

Her potato salad was always my favorite because it was just enough “dressing” to coat the potatoes but it was never, well, slimy. You know how some potato salads are just nothing but sloppy mayo? Yuck! 🙂

My potato salad recipe is a rendition of hers, but I thought: “Why not add the deviled eggs to the potatoes?” Plus, Mo would eat his weight in deviled eggs and while I love to make them, I don’t always have time. And when I do, he’s in heaven. So this recipe kills two birds with one stone and honestly? After you try this, I’m not sure you’ll ever miss having them separately!

Whether you’re prepping for a summer picnic or a trip to the lake… Or something new and fun to put in the kids lunches – MAKE my Deviled Egg Potato Salad! You will love it!

Deviled Egg Potato Salad

Makes approximately 4, 1 cup servings…

Ingredients:

  • 20 small heirloom (purple, red, yellow) potatoes
  • 6 cage-free eggs
  • ¼ cup Primal Kitchen Avocado Oil Mayo
  • 1 tbsp grain mustard
  • 2 tbsp red wine vinegar
  • ¼ tsp paprika
  • salt and black pepper, to taste
  • 1 bunch chives, thinly sliced

Directions:

  • First, boil the eggs. Place eggs in a medium pot with cold water and bring to a boil. Turn heat off immediately and let stand, uncovered, for 5 minutes. Place into a large bowl filled with ice and cold water and let sit for 5-10 minutes, until completely cool. Peel and set aside.
  • Place potatoes into a large pot and cover completely with water, add a big pinch of salt and bring to a boil, turn to simmer and cover. Let cook for 10-12 minutes, until easily pierced with a fork.
  • Meanwhile, make the dressing. In a medium bowl combine the mayo, mustard, vinegar, paprika, salt and pepper. Whisk well to combine. Set aside.
  • Once potatoes are cooked, drain and set aside to cool for 10 minutes.
  • While potatoes are cooling, slice the eggs into 1/8ths (half, half again and then half one more time J ) and place into a large bowl.
  • Once potatoes are cool enough to handle, gently slice into quarters and place into the bowl with the eggs. Pour dressing over the top and sprinkle with ¾ of the chives and another pinch of salt and pepper. Gently toss to combine.
  • Garnish with remaining chives and serve.
Print Recipe
Deviled Egg Potato Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
people
Ingredients
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First, boil the eggs. Place eggs in a medium pot with cold water and bring to a boil. Turn heat off immediately and let stand, uncovered, for 5 minutes. Place into a large bowl filled with ice and cold water and let sit for 5-10 minutes, until completely cool. Peel and set aside.
  2. Place potatoes into a large pot and cover completely with water, add a big pinch of salt and bring to a boil, turn to simmer and cover. Let cook for 10-12 minutes, until easily pierced with a fork.
  3. Meanwhile, make the dressing. In a medium bowl combine the mayo, mustard, vinegar, paprika, salt and pepper. Whisk well to combine. Set aside.
  4. Once potatoes are cooked, drain and set aside to cool for 10 minutes.
  5. While potatoes are cooling, slice the eggs into 1/8ths (half, half again and then half one more time J ) and place into a large bowl.
  6. Once potatoes are cool enough to handle, gently slice into quarters and place into the bowl with the eggs. Pour dressing over the top and sprinkle with ¾ of the chives and another pinch of salt and pepper. Gently toss to combine.
  7. Garnish with remaining chives and serve.
Share this Recipe