Sunday, June 24, 2012

Paleo Buffalo Chicken Dip

Paleo Buffalo Chicken Dip
Recipe adapted from Katie Did
Makes 4 Servings

1 pound chicken
1 egg yolk
1 tbsp lemon juice
1 tsp minced garlic
1 tsp mustard
½ cup lite olive oil
¼ cup hot sauce

Preheat oven to 375 degrees. Cover chicken breasts in water and bring to boil for 3-4 minutes until white; cook through. Drain and allow to cool. Meanwhile, in a food processor, blend together egg yolk, lemon juice, garlic and mustard. Slowly stream in olive oil until thick mayonnaise is made. Add hot sauce and chicken. Pulse until blended and chicken is shredded. Pour into small casserole dish and bake for 25 minutes. Serve with celery.

Nutritional Information: 389 calories, 1 carb, 30 fat grams and 27 protein grams.

Review: WOW. This tastes amazing. I’ve eaten it straight, as well as over lettuce as a Buffalo Chicken Salad. The dip is great with celery, and you can just make it 8 servings for 8 snacks. We’ve already made this twice and it’s easy to double for more meals or snacks!
As a salad!

Tuesday, June 19, 2012

Paleo Coconut Curry Chicken

Paleo Coconut Curry Chicken
Recipe adapted from Cosmopolitan Girl
Makes 4 Servings

1 ½ pounds chicken thighs(still in tact), skin on
1 cauliflower (to make the rice)
1 tbsp coconut oil
1 cup onion, finely shopped
5 tsp minced garlic
1 red chili pepper – seeds removed, chopped
1 can light coconut milk
2 tbsp curry powder

In a large skillet, heat coconut oil to a med-high heat. Put chicken pieces into the skillet and cook until each side golden-browned (about 3 min per side). Remove chicken and set aside.Add onion, garlic and chili – saute for about 3 min or until soft. Add the coconut milk and curry powder – mix together thoroughly. Add back chicken and simmer at medium heat covered for about 15-20 minutes or until the chicken is cooked through. (The coconut milk the chicken is simmering in should cover about 1/2 of the chicken; if it doesn’t add chicken stock.) For the cauliflower rice, use your food processor to chop the cauliflower to a rice consistency. Cook, covered, in microwave for 3-5 minutes (no need to add water).

Nutritional Information: 379 calories, 18 fat grams, 18 carbs and 40 protein grams.

Review: We love this one! Next time, I will probably use full-fat coconut milk, but other than that it was great and super creamy. The minced garlic added a lot, as did the chili pepper. If you can't find the chili pepper, use red pepper flakes and/or hot sauce for some kick. Great paleo recipe!

Sunday, June 10, 2012

Paleo Slowcooker Curry Beef Soup

Paleo Slowcooker Curry Beef Soup
Makes 6 Servings
Recipe found on Everyday Paleo

1 tbsp of Thai red curry paste
2 cans coconut milk (not light!)
1 cup chicken broth
2 pounds cubed stew meat
1 cup baby carrots
½ bag shredded cabbage
16 oz. sweet potatoes, sliced or diced
Optional: red pepper flakes to taste

Mix all ingredients in a crock pot and cook on low 8 hours or until sweet potatoes and carrots are soft and stew meat falls apart.

Nutritional Information: 521 calories, 22 carbs, 33 fat grams and 29 protein grams.

Review: Thee difference between full vs. light coconut milk  is amazing - this was SO tasty and brothy - lots of good fat, and lots of protein, too, from the meat. And of course, the sweet potatoes helped beef it up, too. If you're worried about calories being too high, sub in 1 can of light coconut milk. I'm realizing with Paleo that calories just don't matter - it's low-carb, higher-fat and higher-protein which is so hard to get used to. However, recipes like this remind me why - it's so much more satisfying and filling to eat this way, and this is a great recipe that supports this Paleo-style eating!

Wednesday, June 6, 2012

Paleo Southwest Frittata

Southwest Frittata
Makes 6 Servings
Recipe adapted from Everyday Paleo

1 tbsp coconut oil
1/4 cup yellow onion, diced
1 small jalapeno, seeds removed and minced
2 tsp minced garlic
16 oz. sweet potato, peeled and grated
1 pound grass fed beef
1 tbsp chili powder
1 tsp cumin
1/2 cup salsa verde (I used Whole Foods Salsa Verde)
12 eggs
Sea Salt and hot sauce to taste
optional toppings: red, green, peach, mango, etc. salsa (for more calories - add avocado or guac)

Preheat oven to 350. In a large pan over medium heat, add coconut oil. Saute onions and jalapeno until onions are translucent. Add ground beef and cook just until it starts to brown. Add grated sweet potato and garlic. Cook until beef is browned and  sweet potato is soft. (consider adding 2 tbsp of water  Add chili powder, cumin, and salsa, stir and cook until heated through. Taste and season with a little sea salt and hot sauce if desired.  Transfer meat mixture to rectangular  baking dish and spread evenly. In a large mixing bowl, beat together 12 eggs with a bit of seal salt and hot sauce; pour over meat mixture. Cover tightly with aluminum foil and bake for 30 minutes.  Uncover and bake for an additional15 minutes or until the eggs are set in the middle.

Nutritional Information: 400 calories, 19 carbs, 24 fat grams and 27 protein grams.

Review: Yum! I loved the shredded sweet potatoes - first time having those! And I haven't had ground beef for breakfast either - but i'm a fan - this whole recipe was excellent and I loved that it made 6 servings and had a good bit of protein, too. This is a new favorite of mine - I also liked that you could top it with lots of different stuff to give it different flavors - so easy! I ate it plain the first day, then added green salsa the next. It also reheated very well!

Sunday, June 3, 2012

Sesame Ginger Salad (Paleo)

Sesame Ginger Salad 
Makes 4 Servings
Recipe adapted from

½ cup red onion, thinly sliced
1 tbsp minced garlic
1 tbsp olive oil
1 pound 80/20 ground beef
4-6 cups romaine lettuce
1 cucumber, deseeded and diced
1 tomato, diced
1/2 tbsp garlic, minced
1/2 tbsp ginger, minced
2 tbsp sesame oil
2 tbsp tamari
2 tsp sesame seeds
1/2 tsp each: salt, pepper, red pepper flakes

Whisk dressing ingredients together in a small bowl. Sauté red onion and garlic in olive oil. Stir constantly for 3 minutes. Add beef. Once beef is cooked all the way through, 4-5 minutes, place it in a bowl to cool. While the beef cooks, prepare a salad with romaine lettuce, cherry tomatoes, cucumber and avocado. Once beef has cooled, add to salad and add dressing on top.

Nutritional information (per serving): 420 calories, 8 carbs, 34 fat grams and 21 protein grams.

Review: LOVED - I had tried a few recipes like this and wasn't a fan - I felt this needed a bold dressing and i'm not a fan of the ones with fish sauce. This one was perfect, had a lot of flavor and the cucumbers added a nice little crunch. I will say that it was SPICY - so i'd suggest taking the red pepper flakes down a bit - maybe to just a dash or to 1/4 tsp. It's like the dressing activates the spiciness!