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Paleo

FoodMeaty MealsPaleo

Sicilian Braised Chicken

May 24, 2019 0 comments

1 ib boneless skinless chicken thighs
Salt and Pepper
1/2 cup flour (coconut/almond flour for substitute)
1/4 cup extra virgin olive oil
1 medium onion, thinly sliced
3 cloves of garlic sliced
1/2 lb eggplant peeled and diced
1 can (28 oz.) whole peeled tomatoes crushed by hand
1 cup chicken stock
1 jar (5.6 oz.) pitted castelvetrano olives drained
1/2 cup golden raisins
2 tbsp toasted pine nuts
1/4 cup chopped parsley

  1. Season chicken with salt and pepper, dust with flour. In large 3 quart sauce pan with lid heat olive oil over medium high heat. Working in batches, saute chicken until brown on both sides 5-7 mins per side, remove form pan and set aside.
  2. Add onion, garlic, and eggplant, and saute until lightly brown, about 5 mins. Add tomatoes with their juice stock, olives and raisins, stir to combine.
  3. Return chicken and any juices to the pan and nestle chicken thighs into the liquid, lower heat and cover pan. Cook until chicken is tender about 20-30 mins.
  4. Top with pine nuts and parsley and serve!!!
FoodPaleo

Classic Omelet

May 19, 2019 0 comments

In a bowl whisk together 3 eggs, 1 tablespoon water salt and pepper to taste while heating a 9 inch non stick skillet over medium heat.

Melt 1 tbsp of butter in pan and then pour the egg mixture in.

Lightly whisk the top layer with a fork until bottom starts to set and add items if desired for fillings.

Ensure the eggs have reached a safe internal temperature of 160*F. Use spatula to gently fold omelet in thirds and transfer to plate

FoodMeaty MealsPaleo

Spiced Rubbed Pork Tenderloin

May 14, 2019 0 comments

1 tbsp each, ground ginger, coriander, garlic powder and onion powder
1/2 tsp cayenne pepper (optional)
2 lb of pork tenderloin
1 tbsp olive oil
1/2 cup soy sauce
1 tbsp siracha
2 tbsp honey
1 tbsp cornstarch (optional)
1/2 chopped, fresh cilantro

  1. Preheat oven to 425*F Line rimmed sheet pan with foil and coat with nonstick cooking spray. Set aside
  2. In small bowl, combine ginger, coriander, garlic powder, onion powder and cayenne. Pat pork dry and then rub the spice mixture over the meat. Heat olive oil in large saute pan over medium -high heat. Carefully add pork to fit in pan. Sear two mins per side and move to prepared baking sheet to rest in over for 30 mins. Cover and rest for 10 mins.
  3. Meanwhile prepare finishing sauce in a small bowl whisk together soy sauce, siracha and honey. Stir in cornstarch if desired. Transfer to small skillet and bring to a simmer. Remove from heat and stir in cilantro.

To serve slice the pork tenderloin and drizzle with sauce!!!

FoodPaleoVegan

Vibrant Veggie Salad

May 9, 2019 0 comments

1 tbsp extra virgin olive oil
1 lb asparagus, chipped into 2 inch pieces
1 red pepper sliced
1 cup frozen shelled, edamame prepared per the package instructions
2 purple carrots, cut into ribbons
2 yellow zucchini spiralized
1 tsp of each salt and pepper
1/2 cup vinaigrette

Heat olive oil in a large saute pan set over medium heat. Add asparagus and red pepper and cook for 5-7 mins or until tender.
Combine edamame, carrots, and zucchini and gradually add to the skillet, stirring well after each addition.
Once all vegetables have been combined, season with salt and pepper and cook an additional 1-2 mins until heated throughout.
Drain and transfer vegetables in to a large serving bowl. Gently stir in vinaigrette lightly coating the vegetables. Serve and Enjoy.

FoodPaleoVegan

Green Goddess Dressing

April 25, 2019 0 comments

1 cup Mayo or substitute for paleo and vegan options
1/2 cup plain yogurt or substitute for paleo and vegan options
1/2 cup parsley
1/ cup baby spinach
1/4 cup tarragon
2 green onions, sliced
1 tbsp lemon juice
2 anchovies
1 clove garlic, minced
Salt and pepper to taste

Combine all ingredients in a blender and puree. Chill before serving.

Use as a dip, salad dressing, seafood pairing or to replace mayonnaise

FoodPaleo

Sauteed Snap Peas with Roasted Vegetables

April 16, 2019 0 comments

1 1/2 lb. petite gold potatoes, halved
8 oz. baby bella mushrooms, halved
2 tbsp. melted butter
1 tsp of each salt, pepper and garlic powder
1 tbsp. olive oil
8 oz snap peas (tough strands removed)
1/2 white onion minced
1/3 cup chopped green onion

1.Preheat oven to 350*F. Line sheet pan with foil and coat with nonstick cooking spray. Toss potatoes and mushrooms with melted butter. Spread across prepared sheet pan and season with salt, pepper and garlic powder. Roast 45 mins, turning every 15 mins until cooked through and tender.

2. During last 10 mins of roasting place in a large skillet, heat olive oil over medium heat. Add snap peas and white onion and cook, stirring occasionally for 5 to 7 mins.

3. Combine roasted and sauteed vegetables in large bowl; stir in green onion and serve.

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