I had to revisit this again because it’s easy and phenomenal. It will also fool any child or non-paleo folks. I use this breading for SO many recipes: Chicken Tenders, Prosciutto Wrapped Tomatoes, Crispy Pork Cutlets, Chicken Roulade, Creamy Chicken Bake, Eggplant Parmesan, Fish Nuggets, Baked Breaded Chicken, Pork Schnitzel, Lemon Basil Chicken Tenders, and Paleo Meatloaf/Meatballs . So many great options!
Ok, so I discovered a REALLY good cheat! I bought some pork rinds (ingredients are only pork and salt) and created Italian style breading. My son and husband loved this as breading, and I also used them in my meatballs to replace seasoned breadcrumbs.
- 6 cups pork rinds (chicharrones with only ingredients being pork and salt)
- 1.5 Tbsp Italian seasoning
- 1/2 tsp black pepper
Pulse all ingredients in the food processor until they reach the desired consistency. Use as breading or binder, and all kinds of recipes to make them “paleo”!
I made a couple of different, but easy, versions of these eggs for breakfast this past week. It took less than 15 minutes to make and tasted amazing. Just make eggs any way you like and top according to your tastes.
- Whisk equal parts olive oil and balsamic vinegar. Do not do this until you are ready to plate the eggs or the drizzle will separate.
- green onion
- fresh basil
- season with salt and pepper
If you want eggs that taste exactly like caprese, you can use tomato, prosciutto, fresh basil, and the balsamic drizzle.
Since starting the paleo lifestyle, not only do I find leftovers absolutely necessary, but also wholeheartedly enjoyable. I used to avoid them like the plague! This was absolutely wonderful for breakfast. I am finding that the shredded/chopped cabbage is a perfect medium for sauces, and also great for the metabolism. Loving it!
This would also work well with my amazing (seriously, just trust me) Paleo Tortillas.
This was cabbage with my short ribs from last night topped with an egg. AMAZING!
My dear friend Mel gave me this recipe for Short Ribs. It turned out great, fell off the bone with zero effort, and both of my boys gave it a thumbs up. This is a keeper! You could add some jalapeño to spice it up too!
- 1-2 lbs beef short ribs
- 2 cups beef broth (substitute chicken or
- vegetable broth, or just water)
- 7 oz. can of tomato paste
- 14 oz. can of diced green chiles
- ⅔ cups tomato sauce
- 2-3 teaspoon avocado oil (substitute olive oil)
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- hint of paprika
- Salt and pepper to taste
- Heat up the avocado oil in a skillet and brown the ribs all over.
- In crockpot – add broth and spices (garlic powder, onion powder, paprika) and mix together.
- Place short ribs in crockpot. Pour tomato sauce, tomato paste, and green chiles over the ribs. Add salt and pepper.
- Cover and let cook on Low for 8 hours*, or until the meat is falling off the bone. Yum.
Someone recently asked me what I do with my riced cauliflower. This was a huge hit, and SOOOO good. The chicken was amazing, but the parsley lemon couscous made it absolute perfection. An easy must try!
- 6 chicken thighs (skin on and bone in)
- 3 Tbsp fat (rendered duck fat, coconut oil, ghee, avocado oil…)
- 28oz jar organic crushed tomatoes (I found these at Costco)
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1 tsp fresh oregano or 1/2 tsp dried oregano
- 6 cloves garlic, crushed
- 1/3 cup chicken stock
- 1 cup whole green olives or 1/2 cup kalamata olives (be sure that there are NO added ingredients that are not paleo)
- salt and pepper
Preheat the oven to 350 degrees. Rinse and thoroughly dry the chicken. Season both sides with salt and pepper. Melt the fat in a large skillet, and in batches, brown the chicken on both sides (approx 3-4 minutes for each side). Place the chicken in a large baking dish skin side up. Add the tomatoes, stock, and herbs to the skillet (not the garlic) and simmer for 15 minutes. Add the garlic and olives and simmer for another five minutes. Taste and season with salt, if desired. Once you have achieved the desired amount of seasoning, pour the sauce into the baking dish with the chicken. If you pour the sauce around the chicken, you will still retain crispy skin. If you pour over the chicken, your skin will not be crispy.
Bake for 35-45 minutes or until the center of the chicken is 165 degrees. Cook time will depend on the size of your chicken thighs.
Serve over Lemon Parsley Couscous.
This was SO good. I was looking for something easy to make before heading to work. I also wanted something that my boys would enjoy for dinner. This was the perfect dish except for the fact that my husband came home early and ate so much that there wasn’t enough for dinner! I will be repeating this one soon.
- 4 bone-in, skin-on chicken thighs
- 1 Tbsp oil of your choice (coconut oil, lard, bacon fat, duck fat, ghee…)
- 10 mushrooms of your choice, sliced
- 1 small onion, diced
- 3-4 garlic cloves, minced
- 1/2 cup chicken stock
- 1/2 tsp sea salt
- 1/2 tsp coarse black pepper
Preheat oven to 350 degrees.
Rinse and pat the chicken dry. Sprinkle salt and pepper on both sides. Over medium-high heat, brown the chicken (I like my skin to get nice and crispy). Place chicken in a pyrex dish and bake for 20 minutes (or until 160 degrees inside).
While the chicken is cooking, add the mushrooms and onion to the pan. Season with 1/4 tsp salt and pepper. Add the chicken stock and garlic to the mixture. Simmer so that the broth cooks down, and all of the brown chicken bits are incorporated. This should happen at about the same time that the chicken is done cooking.
Serve chicken with the mushroom sauce on top. This would also be great over cauliflower mash (I would exclude the mash toppings from the recipe though)! http://infertilitythouartahttps://infertilitythouartaheartlessbitch.wordpress.com/2013/09/04/cauliflower-mash-awesomeness/ heartlessbitch.wordpress.com/2013/09/04/cauliflower-mash-awesomeness/
This has basically become my go-to on Tuesdays (though posting it on a Sunday). I get the sashimi grade salmon at whole foods. They are usually out on Mondays, and the fresh stuff shows up on Tuesdays. I usually only buy if the pull date is 3-4 days away. If it is that day or the next, I avoid it. I don’t want to take my chances with raw fish. If there is a hint of an odor, it’s a no-go for me.
This is such a great choice for snack or even a complete meal. It is packed with protein and very filling.
- 1.5 lbs sashimi grade tuna or salmon, skinned and cubed (about 1 cm inch pieces)
- 1 avocado, cubed (about 1 cm inch pieces)
- 1 green onion, chopped
- 1/4 cup coconut aminos
- 1/2 tsp sesame seed oil
- 1/2 tsp rice wine vinegar
- 1/4 tsp wasabi paste
- 1/2 tsp black sesame seeds
In a small bowl, whisk all ingredients except for the fish and avocado. If you like spicy, double the wasabi paste. You can also go without the paste if you do not like the spicy at all. Pour over the fish and avocado and sprinkle with sesame seeds. Enjoy!
GET READY FOR THANKSGIVING WITH THE BEST GRAVY, EVER!!!!
I would seriously eat this regardless of whether or not I was sticking to Paleo. It was SO good and had a great texture. I will definitely be making this again!
I ate this over leftover roasted chicken. I originally made it to put on my cauliflower mash https://infertilitythouartaheartlessbitch.wordpress.com/2014/01/24/cauliflower-mash/ at thanksgiving. That was AWESOME as well!
This recipe came from holisticsquid.com as a gluten free recipe. I used rendered duck fat (from Whole Foods).
Yields about 2 cups
- ½ cup turkey, chicken or duck fat
- 2 large yellow onions, diced
- 3 cloves of garlic, minced
- 3 cups turkey or chicken stock or broth
- 2 bay leaves
- ¼ teaspoon nutmeg
- 1 teaspoon minced sage
- 1 tablespoon butter (or ghee), preferably from grass fed cows
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- unrefined sea salt
- Turn stove heat on medium high.
- Melt ½ cup fat skimmed from your chicken or turkey stock (you can also use duck fat or lard) in a wide heavy bottomed sauté pan.
- When fat is shimmering, add onions
- Heat onions for 30-35 minutes, keeping watch and stirring occasionally, until they are soft and golden.
- Add 2 pinches of salt and stir.
- Add 3 cups homemade chicken or turkey broth and bay leaves.
- Simmer broth to reduce by ⅔. This will take approx. 45 minutes – 1 hour.
- Stir occasionally taking care to scrape and mix in the golden brown bits from the bottom and sides of pan.
- Turn off heat and remove bay leaves.
- Add minced sage, pepper, butter and salt to taste.
- Use a blender or immersion blender to bring gravy to a velvety consistency.
- At this point, test the thickness of your gravy. If you like the consistency for your purposes, salt and pepper to taste and serve.
OR If you want thicker gravy, pour it back into your pan and continue to cook down with occasional stirring.
OR If you want thinner gravy, add more bone broth (1 tablespoon at a time) until you reach the desired consistency.
Time to make some snacks!!!! I wanted something that was salty and I could just munch on it. This was incredibly easy, and SO good!
For my oil, I used rendered duck fat from Whole Foods.
- 1.5 Tbsp duck fat, coconut oil, ghee, avocado oil or lard
- 1 bag of raw cashews (either whole or pieces–I use pieces so that there is more surface area)–Trader Joe’s
- 1.5 tsp sea salt
- 1.5 tsp ground black pepper
- 6 sprigs fresh rosemary
In a large skillet, heat the oil over medium heat. In a small food processory, grind up the remainder of the ingredients (except the cashews). Add cashews to the skillet and stir to coat with the oil. Add the seasonings and cook over medium until the cashews become toasty. Allow them to cool on a cookie sheet for one hour. Enjoy!!!!
I was looking for a quick and easy chicken thigh dish, and this fit the bill. I actually ended up loving this, and there are plenty of leftovers for the boys. This was amazing over cauliflower rice!
- 2 lbs cubed chicken thigh meat
- 1/4 cup avocado oil (or other paleo approved fat, melted)
- 1 Tbsp garam masala
- 1 tsp red curry powder
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp ground coriander
- 1.5 cups crushed tomatoes
- 2/3 cups coconut cream
In a large bowl or ziploc, add all ingredients except for the tomatoes and coconut cream. Mix and manipulate the chicken until coated completely. Allow to rest for 30 minutes. In a skillet, turn on the heat to medium-high. Cook the chicken for 3-4 minutes, stirring often. Add remaining ingredients and allow to simmer for another 7-8 minutes or until chicken is fully cooked. Enjoy over cauliflower rice!