Posts Tagged ‘Broccoli’

  1. Breakfast Lunch Dinner PaleoBreakfast: steamed frozen broccoli, leftover grilled chicken breast, blue cheese, organic strawberries.
  2. Snack: locally grown pistachios
  3. Lunch: Big-ass salad with turkey, chicken, hard salami, blue cheese, onion, tomato, and (not pictured) homemade ranch dressing.
  4. Dinner: Two locally “grown” eggs over easy, uncured bacon, and sauteed onion and wannabe home fries made from a turnip. Does anybody have any good recipes for making home fries, potato or turnip?  Mine still tasted good with lots of garlic, pepper, rosemary and oregano, but they didn’t have the crispy fried edges I really wanted.

(PS: Yes I know cheese isn’t exactly paleo, but I love it a little too much to totally give it up, so just pretend it isn’t there).

 

 

Paleo Chicken Leg Dinner Plate

I’m still working on the best way to organize this blog… it’s a tougher thing to figure out than you’d think.  I might create a page of links to photos of my full dinner plates because one of the challenges I’ve run into with eating paleo is deciding on side dishes.  One meat and one vegetable on a plate is a totally decent simple paleo dinner, and that’s what we end up with pretty often here when I’m low on time, but what I’m really talking about is finding ways to provide a wider variety of textures, flavors, and colors to accompany that piece of delicious meat.  Like this Grilled Paleo Cumin Salsa Chicken Leg Dinner Plate.  🙂  Not bad, right?

Paleo Chicken Leg Dinner Plate

The grilled chicken is seasoned with generous amounts of cumin, chili powder, and oregano – no salt.  I’m trying to take it easy on the salt here lately.  The broccoli is frozen and microwave steamed with a little fresh grated Parmesan cheese (not exactly Paleo, but not the end of the world either).  The salad dressing is one part homemade ranch dressing mixed with two parts hot fire roasted salsa.  Add 1/4 avocado and a couple carrots from the farmers’ market, and it’s a full plate!

Paleo Chicken Leg Dinner PlateSpeaking of the farmers’ market, last Saturday was our little town’s seasonal grand opening of the summer farmers’ market!  I’m going to bed soon so I can get up nice and early… I don’t want the vendors to run out of the good stuff before I show up!  Last week, I brought home lots of lettuce, beet leaves (beets are gross but the leaves are good in a mixed salad), strawberries, tomatoes, pistachios, a dozen eggs, and a fistful of chives.  I’m excited to see what will be there tomorrow!

Paleo Breakfast Lunch Dinner

I was thinking about occasionally posting something along these lines, a photo of my breakfast, lunch, and dinner.  Just a day in the life of my tastebuds sort of thing.  I take more photos than I post anyways.

Breakfast: One egg over easy, spinach and mushrooms, two carrot slices, leftover slider patty from last night, and a sprinkling of blue cheese

Lunch: Salad (green leaf + baby spinach + swiss chard), red onions, tomatoes, mushrooms, a hard boiled egg, 2 pieces uncured bacon, two carrot slices, and homemade tomato basil vinaigrette (lemon juice, red wine vinegar, two tablespoons of sun-dried tomatoes packed in extra virgin olive oil,  dried basil, dried oregano, salt, pepper, and a little extra EVOO)

Paleo PrimaveraDinner: Salad repeat (minus the eggs, mushrooms, & bacon) and my own creation loosely based on a recipe on the back of my tuna packet: Hot Paleo Primavera.  Instead of pasta, I used more broccoli.  Instead of creamy Italian or Ranch, I made my own creamy Italian from Paleo Mayo (which was a buttload of work and a story for another day).  I skipped the salad greens because we had a side salad instead.  And I served the whole mess cooked and warm instead of chilled.  Very satisfying!

Paleo Orange Chicken

Hot Paleo Ginger Orange Chicken Recipe:

Serves 2

  1. zest and juice of 1 large orange (or 2 small ones)
  2. a thumb size piece (yes, your whole thumb) of ginger root, finely diced or grated
  3. tablespoon of Huy Fong chili garlic sauce (this is what makes it spicy!)
  4. two tablespoons of soy sauce (optional)
  5. Two servings of plain cooked chicken and vegetables

Directions: Mix it all together and let it simmer, stirring frequently, for at least a few minutes.  Mine simmered for about 10 minutes while the veggies were roasting in the oven.  Stupid wind, we couldn’t grill today.  Then spoon it all out over your pre-cooked chicken and veggies and eat!

 

Chicken Bacon Vegetable Stew

As scary as it was to leave a pot on the stove simmering overnight, I made my first chicken bone broth out of the carcass of a whole chicken I parboiled the other day.  The idea is just to cover the carcass with water, start it boiling, cover the pot, and then turn it down to simmer for at least overnight – mine simmered for about 24 hours.  Chicken bones are small and weak enough, that 24 hours of that extracts all the nutrients from the bones and lets them escape out into the broth.

I don’t have any fancy strainers or cheesecloth or whatever you’re supposed to use, but I did have a clean plain tshirt.  When I was done with boiling the bones and broth, I just laid the tshirt over a separate big pot and poured the first pot of bone-filled broth onto the shirt/into the second pot.  All the bones and chicken bits were caught in the shirt that I emptied into the garbage and immediately washed.  Poof – strained bone broth!  To which I added a ton of fresh vegetables, cooked chicken, a couple pieces of cooked bacon, and whole bunch of dried herbs like parsley and dill and sage and thyme and so on.  Yum!

Quick Paleo Curry

The first time I ever tried Japanese curry, I fell in love.  In Japan, curry is a kind of fast food – like burgers or burritos are here.  So today I decided to stray from my previous 2-hour curry cooking sessions which used S&B Golden Curry pre-mixed and full of sugar, and create curry from scratch FAST.  I’ll admit that the end result doesn’t taste quite as good as the curry I used to make with the S&B box and a refrigerator full of fresh veggies, but it only took about 10 minutes and it’s a ton healthier.  And it does still taste very good!  This will be my everyday style curry recipe, and I’ll save the stockpile of S&B boxes for special occasions.

Paleo Curry Recipe Ingredients

Fast Paleo Curry Recipe:

  1. 1/2 can Coconut Milk
  2. 1 chopped however you like it Onion
  3. Curry Powder to taste
  4. Leftover Chicken, shredded or chopped
  5. Frozen Bell Pepper strips (or fresh if you have the time)
  6. 1 can Mushrooms
  7. Cans of anything else you can think of.  I had some bamboo shoots that had been sitting in my cupboard for forever, so in they went!

Brown the onion first, then just start dumping in all the rest of the ingredients.  Add the coconut milk and the curry powder last.  Use LOTS of curry powder.  Taste test.  Add more curry powder.  Taste test again.  Add curry powder and maybe some ground cayenne pepper if you’re feeling spicy.  Then serve with a bag of broccoli you steamed in the microwave.  And if you want to break the official Paleo rules a little bit with me, plop a little Greek yogurt on top!

Chicken Broccoli Lunch Bowl

Yesterday, I needed a fast lunch before running out the door for an hour long drive to the airport to pick up my traveler.  So I pulled a bowl out of the cupboard and added four simple ingredients:

  1. Vegetable —> Frozen broccoli, steamed in microwave
  2. Protein —> Leftover chicken breast
  3. Fat —> Avocado
  4. Flavor —> Blue Cheese

Zap it all in the microwave for a few seconds, eat, and run!  This simple lunch did a great job of sticking with me until dinner time.