Friday, November 29, 2013

Paleo Curried Deviled Eggs

Paleo Curried Deviled Eggs
Adapted from Quick & Easy Paleo Comfort Foods

1 dozen large eggs
4 - 6 tbsp Paleo Mayo
2 tsp minced ginger, jarred
1 tbsp dijon mustard
1 tsp curry powder
1 tsp apple cider vinegar
1/2 tsp mustard powder
1/4 tsp cayenne pepper
Kosher salt, to taste
Paprika, for garnish

Carefully put eggs in a pot and cover with tap water until eggs are submerged with an inch of water over them. Bring to a boil. Once boiling, set a timer for 10 minutes. While boiling, prepare a bowl of ice water. When the timer goes off, remove pot from heat and use a slotted spoon to transfer one egg at a time to the cold water. Leave them alone for 7 - 8 minutes as they come back to room temperature. Once cooled, dry them and put them in a bowl in the fridge, or peel under cold water and eat. Halve length-wise. Place the cooked yolk in a medium bowl and place the white halves on a serving platter (cut-side up). Mash yolks with a fork. Mix together paleo mayo, ginger, dijon mustard, curry powder, apple cider vinegar, mustard powder, cayenne pepper and salt. Add to yolks. Spoon yolk/mayo mixture into eggs. Keep refrigerated until you serve; garnish with paprika.

Review: Now i'm not a hard-boiled egg person, and normally don't like deviled eggs. Something about the outside of it - so slick... Anyway, these have enough kick to them that I am able to overlook the normally unsavory exterior. I make a batch of deviled eggs every week and this flavor always goes the quickest!

Monday, November 25, 2013

Paleo Chicken Salad with Bacon & Onions

Paleo Chicken Salad with Bacon & Onions
Recipe adapted from a non-paleo recipe

1 pound boneless, skinless chicken, raw
3 slices Applegate Farms Turkey Bacon, cooked and diced
1 tsp lemon juice
1/4 tsp cumin
1/4 tsp onion powder
1/4 tsp worcestershire sauce
1/4  tsp sea salt
1/4 tsp fresh ground pepper
1 cup pureed sweet onion
1/2 cup Paleo mayo recipe below

Boil water. Add raw chicken and cook until no longer pink, about 5 minutes. In the meantime, cook bacon in the microwave or stovetop per package instructions. Add lemon juice, cumin, onion powder, worcestershire sauce, sea salt, pepper and mayo to a large bowl. Add onions to processor. Pulse until pureed. Add to large bowl with  spices. Rinse processor and add now cooked/drained chicken and pulse until lightly shredded. Add to bowl. Now, if mayonnaise isn’t made already, rinse processor and follow recipe below. Add half of the recipe below (1/2 cup total) to large bowl and mix everything together. Serve over fresh greens or wrapped in lettuce.

Review: Wonderful! We LOVED this - the bacon really gives it a smoky flavor, great combined with the onion. This particular bacon tastes a lot like ham or Canadian bacon. We may actually like this better than the grape/almond chicken salad... or maybe we're just sick of that one as we've been eating on it for a few months now! Either way - this is our new favorite. I have even served it to non-paleo peeps and they love it!

Paleo Mayo
Found on Amee’s Savory Dish
Makes 1 cup

1 large egg, room temperature not cold (very important!)
2 tbsp fresh squeezed lemon juice (1/2 lemon yields)
1/2 tsp mustard powder
1/4 tsp white pepper (or black pepper if you don’t mind black flecks)
1 tsp sea salt
1 cup extra light olive oil

Combine egg, lemon juice, mustard powder, pepper and salt in food processor and blend until frothy. Using drip hole in the top, drizzle oil in a few drops at a time. DO NOT rush this; drizzle oil down the tube little by little until all is mixed in and mixture is creamy.

Saturday, November 23, 2013

Paleo Drumsticks Two Ways

The lemon pepper version with green beans and cauliflower mash
Paleo Drumsticks Two Ways
Batch #2 adapted from a Health-Bent recipe

4 pounds drumsticks
Batch #1: juice and zest from 1 lemon; 1 tbsp black pepper; 1 tsp salt
Batch #2: 2 tsp each garlic powder, chili powder & paprika; 1 ½ tsp salt; ¼ tsp cayenne pepper

Coat large, 1” deep baking sheet in a tsp of olive oil – use fingers to spread it around and ensure whole pan is covered in oil. Add half of drumsticks to a large bowl. Mix 1 tbsp of olive oil in with hands. Toss Batch #1 Mixture on and mix further with hands. Lay on pan. Rinse bowl and hands. Add rest of drumsticks to bowl. Mix 1 tbsp of olive oil in with hands and toss Batch #2 Mixture on. Lay on other half of pan. Broil for 10 minutes skin side down. Turn each over and broil for another 20 minutes.

Review: Love these! We like Batch #1 with cauliflower mashed potatoes and green beans. Batch #2 is great with mash and beans, too, but it's also great with guacamole as it has a bit of Mexican taste to it.

Thursday, November 21, 2013

Paleo Beef & Mushroom Chili

Paleo Beef & Mushroom Chili
From my friend Monica who adapted it from Food Blogger Jenna Weber's recipe

1 tbsp olive oil
1 yellow onion, chopped
1.5 pounds ground beef, 85%
1 tsp minced garlic
10 oz. portabella mushrooms
1 15-oz. tomato sauce
1 10-oz. can rotel
½ cup brewed coffee
1 bay leaf
1 tbsp chili powder
2 tsp cumin
1 ½ tsp salt
¼ tsp cayenne pepper

Heat oil in a large pot over medium high heat. When hot, add oil and onions and saute for 5 minutes. Add ground beef and garlic and cook until browned. Once meat has browned, add mushrooms and stir well, cooking for 5 more minutes. Stir in tomato sauce, rotel and coffee. Bring to a boil then reduce to a simmer. Add bay leaf, chili powder, cumin, salt and cayenne. Simmer on low for 45 minutes (or longer!), stirring often.

Review: This is definitely the chili for mushroom lovers. It's excellent and so filling. I like that it's thicker too - very hearty and you just don't miss the beans. The coffee gives it a nice flavor, but really, to me, the mushrooms are the star of this recipe. This is a staple at our house; I alternate each week making this chili and this one.

Tuesday, November 19, 2013

Paleo Vegetable Beef Curry

Paleo Vegetable Beef Curry
Adapted from Quick & Easy Paleo Comfort Foods

1 tbsp coconut oil
1 pound steak, diced
1 cup onion, chopped
1 red bell pepper, chopped
2 tbsp green curry paste
2 cups broccoli florets, fresh/raw
¼ cup basil, diced
1 cup beef broth
1 cup unsweetened coconut milk
1 tbsp fish sauce
1/2 tsp red pepper flakes
3 cups cauliflower rice (cauliflower shredded through processor)
¼ cup water

Heat oil over medium heat in a large pan. When oil begins to smoke, add meat and brown on all sides, 3 minutes. Add onions, peppers and curry paste; saute for 3 minutes. Add broccoli and basil; saute for 2 minutes. Add broth, milk, fish sauce, and red pepper flakes; bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes covered; stir; cook 10 more minutes uncovered. When curry is almost done, add cauliflower rice and water in a large microwave safe bowl. Cover with a paper towel and microwave on high for 2 minutes to steam. Plate rice and serve curry over top. Add red pepper flakes and salt to taste.

Review: We really enjoyed the flavors, but had to add a lot of red pepper flakes to give it some kick, so I added this to the recipe. Also, it was more soupy than we like, so I reduced the beef broth a bit and think that will make it even better next time. It was more like a soup than a curry to me and very thin, so know that going in! All in all, we did really enjoy this and I loved how packed it was with  yummy veggies.

Sunday, November 17, 2013

Paleo Rosemary Sweet Potatoes

Huge pot of Rosemary Sweet Potatoes
Alongside my two-scrambled-egg breakfast
Paleo Rosemary Sweet Potatoes 
Recipe adapted from my friend Chanel's

4 large sweet potatoes, peeled and diced
1 large onion, diced
2 tbsp dried rosemary
2 tbsp grass-fed butter, melted
1 1/2 tbsp garlic powder
Salt and pepper to taste

Preheat oven to 400. Combine all ingredients in a gallon-size bag and shake until well mixed. Coat baking sheet with 1 tsp olive oil - use hands to spread it on pan. Carefully pour mixture onto pan and roast, uncovered, for 1 hour until sweet potatoes are crispy. Stir every 20 minutes.

Review: Loved! Served a spoonful alongside two eggs for breakfast and it was wonderful. Will definitely be making this again. It makes a ton, too, so I won't be making it for a while! Could see myself making this once a week and serving alongside eggs or any protein/meat - great side!

Tuesday, November 12, 2013

Paleo Two-Meat Chili

Paleo Two Meat Chili
Recipe from my friend Monica; adapted from Everyday Paleo

2 tbsp olive oil
3 celery stalks, diced
1/2 white onion, diced
3 cloves crushed garlic
1 pounds of grass fed ground beef
½ pound spicy italian pork sausage
1 pinches sea salt
1 tbsp dried oregano
1 tbsp dried basil
½ tbsp cumin
2 tbsp chili powder
1 tsp cayenne pepper
1 large can of diced tomatoes w/ juice
16 ounces chicken broth
Optional topping: avocado slices or chunks

Add olive oil to a large pan over medium heat. Add celery, onion and garlic and sauté for a minute. Add meat and brown.  Season with spices; stir. Add tomatoes and broth and simmer for 35 minutes (or longer if desired). Taste and add more seasoning if desired.

Recipe: This has become another staple here. I make at least one chili a week and we eat off of it all week. This one is great and I have made it for non-paleo friends and they love it, too. You just don't miss the beans. It tastes GREAT topped with avocado! I often puree the celery and onion - I'm just not a big fan of bites of this but love the flavor it brings.

Monday, November 11, 2013

Paleo Chicken and Broccoli Casserole

Paleo Chicken and Broccoli Casserole
Recipe adapted from Quick & Easy Paleo Comfort Foods

2 tbsp olive oil
1 pound chicken breasts, skinless boneless diced
1 pound chicken thighs, skinless boneless diced
1 large yellow onion, diced
1 tbsp minced garlic, jarred
6 cups broccoli florets, fresh
5 cups cauliflower florets, fresh
1 cup unsweetened coconut milk
1 cup organic chicken broth
2 tsp garlic powder
2 tsp curry powder
1/2 tsp cayenne pepper
Salt and pepper to taste
1/2 tsp paprika

Preheat oven to 425. Heat oil in a large skillet. Brown and cook chicken for 5 minutes until no longer pink. drain and add to a rectangular baking dish. In same skillet, add onions and garlic; cook 5 minutes. Add broccoli and 1/2 inch water. Cook broccoli 5 minutes until tender. Meanwhile, in a large pan, add cauliflower, coconut milk and broth. Bring to boil, then reduce to medium and cover for 10 minutes until fork tender. Add drained broccoli mixture to dish with chicken. Transfer cauliflower mixture in batches to food processor; add spices to processor and pulse until no lumps remain. Pour over chicken and broccoli in batches. Top with paprika and bake for 10 minutes or until slightly browned and bubbling.

Review: So creamy and fabulous! Tasted like a Thanksgiving creamy "bad" casserole. The curry spices definitely made the cauliflower taste especially like mashed potatoes. Next time I'm going to consider adding mushrooms - I believe the author of the recipe suggested spinach, too, but I don't love spinach so I probably won't try this. I haven't freezed it, but this is the recommendation for freezing: do not bake; instead, layer plastic over top then foil. Place in refrigerator to cool then move to freezer. When ready, thaw in refrigerator for 2 days, then bake at 425 for 20-30 minutes until heated through.

Tuesday, November 5, 2013

Paleo Cauliflower Mashed “Potatoes”

Cauliflower Mashed “Potatoes”
Adapted from Quick & Easy Paleo Comfort Foods
without curry powder , which makes it yellow!
5 cups cauliflower florets
1 cup unsweetened coconut milk
1 cup organic chicken broth
2 tsp garlic powder
2 tsp curry powder* (remove for a different non curried flavor)
1/2 tsp cayenne pepper
Salt and pepper to taste

In a large pan, add cauliflower, coconut milk and broth. Bring to boil, then reduce to medium and cover for 10 minutes until fork tender. Transfer cauliflower mixture in batches to food processor; add spices to processor and pulse until no lumps remain.

Review: I just love this. I make a batch almost every week and serve it alongside drumsticks, steak, etc. It's a great addition and really makes me feel like I'm having potatoes! I often double it to make sure I always have it on hand. Sometimes I'll do a version of 'regular/garlic' and then the one with 'curry' - they taste very different!

Saturday, November 2, 2013

Paleo Zoodles & Meatballs

Paleo Zoodles & Meatballs
Makes 4 Servings
Idea from my friend Josie; Adapted from Nom Nom Paleo

6 Zucchini
8 oz. ground beef
8 oz. Hot Italian Sausage
1 egg
1 cup diced fresh basil, divided
2 tsp olive oil
2 tsp minced garlic
2 cups organic/gluten-free spaghetti sauce

In a large mixing bowl, add beef, sausage, egg and half of the basil. Mix together, then roll into meatballs 1” in diameter. Heat large pan over medium heat. Add olive oil and garlic, then meatballs. Brown, turning often until all are browned and cooked through, 7 – 8 minutes. Top with spaghetti sauce and put lid on for 10 minutes over simmer. While simmering, use julienne peeler to make “zoodles.” Add all to a large, microwave-safe bowl and cover with wet paper towels. Microwave for two minutes and set aside. Remove meatballs from heat and add remaining fresh basil on top. Serve over zoodles.

Review: Love. We have made this for non-paleo guests too and you truly don't miss the pasta. Honestly! The meat has so much flavor and the zucchini is a great sub. Winning recipe and a weekly staple that helps us stay on the whole foods, gluten-free track around here!