|October 15, 2013||Posted by Sarah under Food, Paleo, Recipes|
I’m getting bored with what I’m eating on this paleo challenge. There are only so many times one can eat carnitas or grilled chicken before the pizza cravings start back up again. And yes, I have been indulging a
lot bit lately, so I need to get a more creative with my meals to keep me on track and away from cupcakes.
On Sunday when I opened my freezer to see what I could defrost for dinner, I saw Italian sausage and chicken breasts. Now my old go to recipe for Italian sausage is a delicious sausage soup, but it includes lots of orzo…not paleo. Plus it has a tomato base that always gives me crazy heartburn. So what to make? I started scouring my favorite paleo recipe sites but didn’t find anything appealing overly appealing. I then Googled “sausage stew” to see what would come up and saw a recipe for a chicken and sausage stew on the Food Network website. I didn’t love the recipe and knew I could create with something better using the basic idea. So here’s what I came up with:
Looks good right?!? And let me tell you…it WAS! Seriously, I surprised myself. I’m calling this a “stew” because it has the makings of a good hearty stew, but it’s still on the lighter side. It’s full of chicken, sausage, carrots, onions, kale, tomatoes…YUM! And the best part is that it was super easy to make…perfect for the cold months ahead!
- 4 chicken breasts
- 1 lb Italian sausage
- 1 T olive oil
- 2 large carrots
- 1 onion
- 1 t dried thyme
- 1 t dried oregano
- 2 T coconut flour
- 4 cups chicken stock
- 1 14 oz can diced fire roasted tomatoes
- 1 14 oz can diced tomatoes with Italian seasoning
- 6 cups kale
- Kosher salt
- 1. Cut chicken into bite sized pieces and season with salt & pepper
- 2. Heat olive oil in a large pot
- 3. Add chicken and sausage to pot and cook through, 8-10 minutes
- 4. Remove meat with a slotted spoons
- 5. Add carrots, onions, thyme, oregano, salt & pepper to the reserved fat in the pan and cook until onions are translucent, 8-10 minutes
- 6. Add meat back to the pot and coat mixture with coconut flour
- 7. Add stock and tomatoes, cover and bring to a boil.
- 8. Reduce heat to medium-low and cook for 30 minutes
- 9. Remove lid and continue cooking for 15 minutes
- 10. Add kale and cook for another 15 minutes
- 11. EAT
This dish would be great with chicken thighs for a heartier flavor and go nuts with the veggies…the more the better! I made some roasted sweet potatoes to go along with this and that was the perfect side. Get creative and let me know what you try!
|September 19, 2013||Posted by Sarah under Food, Paleo, Paleo Challenge, Recipes|
I think I might have a slight pork obsession, especially when it’s slow roasted, tender and covered in guacamole. I recently had some delicious carnitas while in Disneyland at Tortilla Jo’s and I have been dreaming about them ever since. So imagine my excitement when I came across this recipe for Slow Cooker Carnitas from Paleo Foodie Kitchen.
Knowing that I was starting the Lurong Living Paleo Challenge this week, I scoured the web over the weekend looking for easy, high-volume recipes that I could eat all week so I wasn’t tempted to eat bad things. I have to admit I’m a bit scared of my slow cooker because I always think I’m going to come home to my house burned to the ground and my cats wandering around outside aimlessly, but it really makes some of the BEST meals!
This recipe was so easy to throw together in the morning before work and I can’t even begin to tell you about the delicious smell in the house when I got home! Let’s dive in!
I sliced the onions, crushed the garlic, defrosted my stock and combined all the spices the night before so all I had to do in the morning was pour everything in the cooker.
I turned the pork around in the liquid a bit to coat it, popped the lid on and set the cooker to low for 8 hours. I told the cats to keep an eye on it and went to work. About 10 hours later, I returned to this:
Oh man! That thing really shrunk, huh? I removed the pork and it basically just started falling apart. I took 2 forks and was able to simply shred it apart.
I strained the liquid through a fat separator (one of my favorite kitchen gadgets!) and poured out all of the porky goodness.
If I wasn’t so hungry, I would’ve reduced this down a bit to make a thicker sauce, but that didn’t happen. But it is still in my fridge waiting to be reduced 😉
For accompaniments, I chopped up some tomatoes, onions and cilantro and quartered some limes to squeeze on top. I also made a quick guacamole of smashed avocado and lime juice.
This is SO DAMN GOOD! If I keep finding great recipes like this, I should have no problem sticking to this Paleo Challenge!
What is your favorite slow cooker recipe? Are you scared to use yours?
|July 15, 2013||Posted by Sarah under Food, Recipes|
The recipe contains 6 ingredients: cauliflower, almond milk, chicken broth, butter, salt and pepper. That’s it!
I use almond milk because that’s what I have in the house and I like the flavor. You can certainly use any other liquid you have on hand (milk, soy milk, etc…) or stick with just chicken broth for a lighter puree. You can also omit the butter, but I think that it adds an extra creaminess to the puree that makes it more like mashed potatoes.
This is my go-to side dish lately and it’s the perfect pairing for any protein! My favorites are a nice grilled steak or some seared scallops!
Hope you enjoy! Let me know how it turns out 🙂
- 1 head of cauliflower (4 cups)
- 3/4 cup unsweetened almond milk
- 1/2 cup chicken broth
- 2 Tbsp grass-fed butter
- Salt & pepper
- 1. Add about 1 inch water to a pot large enough to hold a metal steamer and bring to a boil.
- 2. Cut cauliflower into florets.
- 3. Add cauliflower florets to the steamer, cover pots and reduce heat to a medium-low. Steam for 20 - 25 minutes.
- 4. Once cauliflower is fork tender, transfer to a food processor.
- 5. Add almond milk and broth to food processor and pulse until smooth.
- 6. Add butter to mixture and pulse until creamy.
- 7. Season with salt & pepper to taste.
- 8. EAT!
- The amount of liquid will vary depending on how much cauliflower you use. Start will less and add as needed until the mixture gets to a smooth consistency.