Lunchtime goodness – Paleo Chicken Stew

Mar18

By now you all probably know that I love to make soup on Sunday night and take it for lunch all week long. Sometime making soup is time consuming though. This recipe is super easy and quick. I found this recipe in my Taste of Home Casseroles, Slow Cooker & Soups cook book and adapted it so it wasn’t using anything processed and it’s Paleo. It called for a package of frozen veggies so I just used fresh and it also called for a jar of chicken gravy so I just made my own! It turned out pretty good if I do say so myself!

1 lb boneless chicken breasts, cut into 1-in cubes

1 tbsp olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 cups chicken stock

3 tbsp arrow root

1 tsp poultry seasoning

1/2 tsp dried thyme

1/4 tsp rubbed sage

1/4 tsp pepper

Gravy:

Mix arrow root with a small amount of water. Bring chicken stock to a boil. Add arrowroot and water gradually. Add poultry seasoning. Cook until thickened.

Stew:

In a large sauce pan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Stir in the remaining ingredients. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

And there you have it! Very simple and takes less than a half hour to make. Happy cooking!

Game Day Snacks – Chili Cilantro Lime Wings

Feb22

I have a huge back log of recipes I need to post. I fear one may be gone forever because I’ve forgotten what I put in it. But I’ll slowly get through them all and post them for your enjoyment. These are the wings I made for Super Bowl Sunday. While my Broncos didn’t do so well these wings were a huge hit!

1 tsp Black Pepper

1 tsp Sea Salt

1 tsp Chili Powder

1 tsp Cayenne Pepper

1 tsp Ground Cumin

1/2 cup lime juice

1 handful fresh cilantro

1 clove garlic, smashed

2 tsp olive oil

3-4 pounds chicken wings

Line a pan with some aluminum foil, lightly salt your chicken pieces, and then broil them for about 4 to 6 minutes on each side, or until the skin is brown and crispy. Mix all of your spices together in a small bowl and lightly dust on your browned chicken wings. Add lime juice, cilantro, garlic and olive oil to a blender and blend until smooth. Place seasoned chicken wings into a plastic bag and pour in the marinade. Make sure the wings are evenly coated then let sit in the refrigerator overnight. Place marinated wings in a slow cooker and cook on low for four hours.

I took these to a party at a friend’s house. I only made a half batch since there were four of us but I should have made the whole thing because they were gone in minutes! Sadly football is over but I feel like wings are good at any sporting event. These are a great choice. Happy cooking!

Slowcooker Wednesday – Beef Plantain Stew

Feb12

I broke out the slow cooker last week and had my way with it. I found this recipe and thought I’d try it out. I love plantains so I had high expectations for it. I would say that it didn’t turn out how I expected but it was definitely good!

2.5 lbs beef short ribs

6 medium plantains

3 c. collard greens, chopped

3 c water

2 tbsp paprika

2 tbsp garlic powder

1 tbsp salt

1 tbsp allspice

1 tsp chili powder

1 tsp cayenne pepper

In a large skillet, sear the outside of the beef ribs. Transfer to a slow cooker and add the remaining ingredients. Cook for 8 hours on low. Serve.

I expected the plantains to really break down and become a lot more mushy creating a sort of thick soup but the opposite happened! They got very hard, almost the consistency and taste of potatoes! It was unexpected but it made the stew very hearty. If I were to do it again I would add more water. Make sure you mix everything up too. Happy cooking!

Girls Night In! – Paleo Pizza

Feb1

I just recently moved and my new place is finally put together so clearly it’s time to start entertaining. I decided to have a few girls from my MBA program over for a wine night. What goes well with girl talk and wine? Pizza of course! But pizza is not exactly on the Paleo diet so I made my own, Paleo style! I found this recipe on everydaypaleo.com and my non Paleo friends loved it!

Crust:

2 cups almond meal

2 eggs

3 tbsp olive oil

1/4 tsp baking soda

1 tsp garlic powder

1 1/2 tbsp fresh rosemary, chopped

Toppings:

1 cup organic marinara sauce

1 nitrate free Italian sausage link

2 small crook neck yellow summer squash, diced

3 green onions, chopped

Handful of torn basil leaves

1 small tomato, diced

1/2 cup roasted red peppers, diced

Preheat oven to 350 degrees. Using a spoon, mix all crust ingredients together until it becomes very thick. Using your hands, form the dough into a ball. Lightly grease pizza pan with olive oil. Place the ball of dough in the center of the pan and push and pat the dough down into the shape of a circle. Make it as thin as possible. The pizza will be about 12 inches across. Bake the crust in the oven for 20 minutes. When the crust is done, remove from the oven and evenly spread the marinara sauce over it. Add the sausage and remaining toppings evenly over the sauce and bake for another 25-30 minutes.

And there you have it! You can use just about any toppings you can think of on this. One of my friends brought over her cast iron pizza pan and it made all the difference. The crust was light and crispy. Add a few bottles of wine and a few girlfriends and you have yourself a Paleo friendly ladies night! Happy cooking!

Something to warm the bones – Chicken Tomato Basil Soup

Jan28

It’s not cold here in SoCal right now. In fact, it’s down right hot! But that wont stop me from making soup. It’s perfect for taking for lunch! This one takes a while to prepare but it’s well worth it. So tasty!

3 tablespoons of extra virgin olive oil

1 small chicken (2-3 pounds)

1 medium yellow onion, peeled and chopped

2 portobello mushrooms, wiped clean, dark gills scraped out, coarsely chopped

4 garlic cloves, peeled and crushed

2 large heirloom tomatoes, coarsely chopped

1 cup red wine (cabernet sauvignon works well)

3 cups chicken stock

1 bay leaf

1 tbsp dried basil

1 cup broccoli florets

1 cup cauliflower florets

Heat two tablespoons of the oil in a large pot over medium-high heat. Place the chicken in the pot on its back and cook for 5 minutes. Flip the chicken over and cook another 5 minutes on its breast. Remove from the pot and set aside on a plate.

Add the remaining tablespoon of oil to the pot. Add onion and mushrooms. Cook until browned, 5 to 8 minutes, stirring occasionally.

Add the garlic and cook 1 minute longer.

Add the tomatoes, wine, and stock. Turn heat to high and bring to a boil

Return the chicken to the pot and add the bay leaf. Reduce heat to medium. Cook, covered, stirring and basting occasionally for 1 1/2 hours.

Add the basil, broccoli, and cauliflower and cook for 5 to 10 minutes longer until the vegetables are tender.

Remove the chicken and cut into serving pieces. Remove and discard the bay leaf.

Serve the chicken, vegetables, and stocks in bowls with basil sprinkled on top.

This is a super yummy soup! I’ll definitely make it again. Happy cooking!

Get your cold weather fix – Paleo No-Bean Turkey Chili

Jan17

Okay, okay so it was 88 degrees here today and I sweat profusely as I ate this dish but it’s cold everywhere else in the country right?? If there’s one thing I miss on the Paleo diet it’s beans (hey, I’m half Brazilian, we live on the things). I loooooove chili. So when I came across this recipe in the book Paleoista is had to try it out. I wasn’t disappointed either! No chili powder in it so I’m still figuring out how and why is tastes to chili-y!

10 oz ground turkey

2 tablespoons extra virgin olive oil

1 small yellow onion, peeled and chopped

4 Roma tomatoes, chopped

4 garlic cloves, peeled and crushed

1 jalapeno pepper, seeded and chopped

2 cups chicken stock

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon cumin

1/8 cup dried cilantro

2 cups broccoli florets, lightly steamed

Preheat oven to 300 degrees.

Heat oil in a large cast iron dutch oven over medium heat. Add the onion and cook, stirring, until browned, about 5 minutes. Add the tomatoes and cook 5 more minutes. Add the ground turkey and cook 5 minutes, stirring occasionally to break up clumps. Add the garlic and jalapeno along with the stock. Bring to a simmer. Add the paprika, oregano, and cumin. Cover and place in the oven. Cook 1 hour, stirring every 30 minutes.

Remove from the oven, stir in the cilantro, and let sit for 10 minutes.

Place 1 cup broccoli in each of two bowls. Ladle the chili on top.

I have been enjoying this for lunch this week. There’s no salt in the recipe so add some in if you think it will be too bland. I recently rediscovered my dutch oven and have been using it a lot more recently. I highly suggest everyone invests in one! I have a Lodge but my next one will definitely be a Le Creuset! Hope you enjoy this chili. Happy cooking!

Happy New Year! Detox time…Green Sushi Salad

Jan9

Hi friends! I’m back at it! After my job change, a crazy move across LA and the holidays I’m finally ready to start cooking again. I’ve been cooking just not COOKING. Nothing exciting at least. I’m all settled in now and I have the time, so the blog is back in action! I decided to start 2014 with a guided green detox from my favorite Hungry for Change book. It’s a three day thing and then after that I’m doing Paleo for 30 days. I’m making the commitment. I posted my detox breakfast smoothie on my Facebook page so if you’re interested, check it out there. This salad is what I had for lunch all three days of the detox. It’s surprisingly delicious!

For the Dressing:

1 tbsp finely grated ginger

1 tbsp tamari

Juice of 1 lemon

For the Salad:

1 ripe avocado, sliced

1 large cucumber, halved and chopped

1 carrot, grated

Handful of alfalfa sprouts

Handful of fresh parsley, finely chopped

1 nori sheet, cut roughly with scissors into bite-sized strips

1 tablespoon sesame seeds

To prepare the dressing, take the ginger gratings and squeeze them between fingers, making your hand a fist, into a small jar. Discard the pulp. Add the tamari and the lemon juice to the ginger juice. Close the lid and shake.

To prepare the salad, mix the avocado, cucumbers, carrot, sprouts, parsley, and strips of nori in a bowl and toss with the salad dressing. Sprinkle the seeds over the top to garnish.

This is a surprisingly hearty salad. It takes a while to eat because there’s so much to chew but it will keep you feeling full! Stay tuned for the dinner installment in a day or two and the results of the detox! Happy cooking!

Back on Lentils – Hearty Lentil Stew

Jun26

There was a time in my life when I ate lentil soup for lunch every day for probably 6 months straight. A friend of mine inspired me and she and I both vowed to never eat lentil soup again around the same time as we both got completely sick of it. That was about a year ago so I figured it was time to try it out again. It’s a great lunch staple afterall!

4 tablespoons coconut oil

4 medium onions, roughly chopped

4 celery stalks, cut into 1/2-inch chunks

4 carrots, cut into 1/2-inch chunks

4 cups dried green lentils

2 bay leaves

2 tablespoons dried Italian seasoning

1 bunch kale, chopped

2 cups frozen peas

Fresh sage, chopped

Unrefined sea salt

Freshly ground black pepper

Heat oil in a large soup pot over medium-high heat. Saute the onions, celery, and carrots in the oil for 3 to 5 minutes, stirring often. Add the lentils, stirring to coat them evenly with the oil and vegetable mixture. Add enough filtered water to the pot to cover everything by an inch. Add the bay leaves and Italian seasoning. Cover the pot and bring to a boil, then reduce heat and gently simmer for 30 minutes.

Once the lentils are tender and the water is absorbed, add the kale and peas. Cook an additional 10 minutes. Stir in the chopped sage to taste. Season with salt and pepper to taste, and serve warm.

This makes a bunch and is hearty enough to keep you full until dinner time. I guess I’m back on the lentils! Happy cooking!

And she’s back! – Steamed Cauliflower and Broccoli with Chunky Avocado Salad

May27

I have to apologize to you all, I’ve been away from this blog for quite a while. I recently quit my job and took a new one which is great except that I’m now commuting 2 to 2 1/2 hours a day to and from it. I’m also still trying to finish my MBA. Needless to say, this cuts into my cooking and blogging time! So the frequency at which I post will likely be less but I will still be sharing good real food recipes that I find as often as I can! This dish makes is really great to take to work for lunch.

Half a head of broccoli, cut into florets

Half a head of cauliflower, cut into florets

4 ripe avocados

2 small carrots, sliced into coins

1 cup chopped purple cabbage

2 garlic cloves, minced

6 tablespoons fresh parsley, roughly chopped

4 tablespoons hemp seeds

1 teaspoons chili powder

4 tablespoons extra-virgin olive oil

Juice of 2 lemons

Unrefined sea salt

Freshly ground black pepper

Place the broccoli and cauliflower into a steamer basket and steam over boiling water until just fork tender. Remove from the steamer basket and arrange on plates. Place the avocados into a bowl and gently toss with the carrot, cabbage, garlic, parsley, hemp seeds, chili powder, olive oil, and lemon juice. Season with salt and pepper to taste. Divide the mixture between the plates, placing alongside the broccoli and cauliflower.

I found this recipe in my favorite Hungry For Change cookbook. It’s a good one! Happy cooking!

Slow Cooker Tuesday – Hamburger Vegetable Stew

Apr17

Wow three posts this week! Are you guys excited? This recipe comes from my Paleolithic Slow Cooker ebook but interestingly its not Paleo. It has green beans in the recipe and Paleo does not allow for any sort of legumes including green beans. I made it as the recipe stated but if I were truly Paleo the green beans would have to go.

2 tablespoons of coconut oil

2 pounds grass-fed ground beef

2 onions, chopped

4 celery stalks, chopped

2 bell peppers, chopped (any color)

2 cups mushrooms, sliced

5 carrots, sliced

4 cups fresh green beans, snapped into bite-sized pieces

2 15 oz cans of tomato sauce

1 quart beef broth

1 tablespoon raw honey

2 teaspoons cumin seed

1 tablespoon sea salt

2 teaspoons black pepper

Turn your slow cooker on high while you get your ingredients ready. In a large frying pan, place the coconut oil and let it get hot. Place the ground beef into the frying pan and brown completely. Put the beef into the slow cooker. Put the onions, celery, bell peppers, and mushrooms into the frying pan and saute for 5 minutes. Put the sauteed vegetables into the slow cooker. Put the carrots, green beans, tomato sauce, beef broth, honey, cumin seed, salt and pepper into the slow cooker. Stir the ingredients together. Cover the cooker and cook for 7 to 8 hours on low.

This was super easy to make and it makes a lot so I took it for lunch all week. This is probably one of my favorite slow cooker recipes so far. Happy cooking!

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Real Food Cooking in Today's Busy, Modern World.

Category Archives: Lunch