This weekend in South Florida was a rainy damp weekend, which wasn’t the best weather for photographing food, but it was a weekend that called for a Pre-Thanksgiving like meal.  With the weather being rainy and gloomy out and seeing all the snow falling up north it put me in the mood for a homey and comfy meal.  My local Whole Foods had free-range, grass-fed, hormone free roasting chickens and I jumped at the chance to use these for my Sunday “comfy” meal.    After all nothing says “home, sweet home” like the aroma’s of a chicken roasting in the oven.  Another benefit to roasting a chicken is we have left-overs for the week for lunches or dinners.  Bonus for me!  You can do arrange of different seasonings on your chicken, the variations are limitless.  For our bird on Sunday I used a honey, rosemary, and cayenne pepper mix.  But this is totally optional.  Either way, this is the perfect fall/winter dinner…and Paleo!

I hope everyone had a happy and safe Halloween yesterday!  We had a wet one but still got the parade at school in and some trick or treating…but trick or treating was inside at our local Whole Foods.  great idea if your wanting the kids to get some healthy treats in their trick or treat bag instead of the traditional candy.  The girls ended up with apples, Pirate Booty, dark chocolate, and some other great (and gluten-free) snacks.  Thanks Whole Foods!  The girls had a great time and we all stayed dry.

Enjoy the chicken and vegetables and I’ll be back later this week to share the brussel sprout recipe you see on the plate in this post.  I’m traditionally not a brussel sprout girl, but let me tell you….add bacon and it can change your thoughts on the brussel sprout!  See back here soon.

Roast Chicken and Vegetables

Print Recipe

3 carrots, cut into thirds and halved

1 small butternut squash, peeled seeded and cubed

1 small sweet onion, cut into 6 wedges

3 tablespoons olive oil

1 free-range chicken (about 4 to 5 pounds)

1 lemon, quartered

3 fresh rosemary sprigs

3 fresh sage sprigs

3 fresh thyme sprigs

4 cloves garlic, peeled and smashed

Instructions:

Preheat oven the 425 degrees.

Put the carrots, butternut squash, and onion in a large bowl and toss with 1 tablespoon olive.  Season with salt and pepper to taste.

In the center of a 9 x 13-inch glass baking dish place 3 smashed garlic cloves.  Set aside.

Remove the neck and giblets from the cavity of the chicken and discard.  Rinse the bird under cold water and pat dry.  Place the chicken breast side up, in the center of the 9 x 13-inch baking dish on top of the garlic.  By placing the garlic under the chicken it will prevent it from burning.  Brush the chicken with 2 tablespoons olive oil.  Season cavity and skin with salt and pepper to taste.  Place 2 lemon quarters, 2 rosemary sprigs, sage, thyme, and 1 garlic clove inside the cavity of the skin.  Then spread the vegetables around the chicken to the edges of the baking dish.

Roast chicken and vegetables for 45 minutes. 

Optional: While the chicken is roasting in a small dish stir together 1 tablespoon honey, 1 sprig rosemary chopped, and 1/4 teaspoon cayenne powder.  This can be used to brush on the chicken after the first 45 minutes of roasting.

Remove the dish from the oven.  Using tongs, tilt the chicken, pouring the juices onto the vegetables, and shake to coat.  Baste the chicken with the pan juices and brush the chicken with honey rosemary mixture if using.  If the bird is browning too quickly, cover with aluminum foil.  Continue roasting until the chicken is deep golden brown and the juices run clear when the tip of a knife is inserted into the thigh joint, or an instant-read thermometer inserted into thigh, away from the bone, reads 170 to 175 degrees, about 20 to 25 minutes.

Transfer the chicken to a platter, cover loosely with aluminum foil, and let stand for 10 to 15 minutes before carving. 

Toss the juices with the vegetables.  You can eat the vegetables alongside the carved chicken or you can place everything in a food processor (even pan juices) and puree to make an amazing mash.  Sprinkle in some cinnamon and nutmeg for an extra touch to the puree.  Above is a picture of the vegetables pureed into a vegetable mash.

This chicken recipe is one of my go-to quick dinner recipes when I’m in a pinch to put dinner on the table.  It’s been one of my favorites for several years and it just so happens it’s Paleo friendly….even better!  I’m surprised I’ve never shared it on the blog either.  Shame on me!  Well, I’m happy to be sharing it with you today.  This chicken pairs well with so many things, like roasted asparagus or a side salad.  For today’s recipe I paired it with a Beet, Carrot & Apple Salad I recently found in a issue of Better Homes and Gardens.  The salad is a light and refreshing salad.  I have to warn you if you aren’t a beet or a turnip fan I would recommend pairing the chicken with something else on the side.  If you are a lover of beets and turnips….have fun making and eating this colorful salad!  I hope you enjoy this chicken recipe as much as my family does.

Oh and don’t forget my friends the giveaway for Paleo People is going on and you have until Thursday at 12:00 pm EST.  So enter away and you may be two of the winners.  You don’t want to miss out and trying the Paleo People treats.

And stay tune because I’m very excited to be sharing a Halloween treat with you later this week.  And guess what….it’s Paleo!!  Are you excited?  I’m super excited to be sharing it with you so come back later this week to see what I have in store.

Grilled Lemon Herb Rubbed Chicken

3 skinless, boneless chicken cutlets

5 teaspoons grated lemon rind (about 2 medium lemons)

1 1/2 tablespoons olive oil

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon pizza seasoning

1/2 teaspoon oregano

1/2 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1/4 teaspoon water

2 garlic cloves, minced

1 lemon wedge

Instructions:

Heat grill pan over medium high heat.

Combine lemon rind through minced garlic; rub mixture over both sides of chicken cutlets.  Place chicken in grill pan and grill 3 to 4 minutes on each side or until chicken is done.  Remove from heat.  Squeeze lemon wedge over each chicken cutlet. 

Serve with side of choice or Beet, Carrot & Apple Salad (see recipe below)

Beet, Carrot & Apple Salad

Zest and juice of 1 orange

Zest and juice of 1 lime

2 tablespoons cider vinegar

2/3 cup extra-virgin olive oil

sea salt and fresh ground pepper

1 pound beets, peeled and cut in matchsticks

2 large carrots, peeled and cut in matchsticks

1 Granny Smith apple, cored, peeled, and cut in matchsticks

1 turnip, peeled and cut in matchsticks

1 bunch flat-leaf parsley, stems removed

Instructions:

In a large bowl combine orange zest and juice, lime zest and juice, and vinegar.  Slowly whisk in the olive oil and season with salt and pepper to taste.

In the same bowl, layer beets, carrots, apple, and turnip.  Season with additional salt and pepper to taste.  Toss salad right before serving, and top with parsley leaves.

Makes about 8 1/2-cup servings.

Salad Recipe from Better Homes and Garden Magazine

I’m back from vacation.  I’m still trying to get back into the swing of things.  I have to say a getaway to a spa on your birthday is absolutely fabulous and I highly recommend everyone do that one in their lifetime.  It was a well needed break for my mom and I!  We had a great time!  I was sad to leave my little ones for 4 days but in the end I came back a happier mom.  I’ll be recapping my trip soon.  After I download over 150 photo’s that is! 

On our trip to the spa we had the chance to participate in a cooking demo by one of the chefs at the spa.  The wonderful thing about the Enchantment Resort in Sedona is the food is healthy and they are willing to make any changes you may need to fit your diet needs.  So all you Paleolovers out there….this is the perfect place for a vacation!  There wasn’t anything on the 3 restaurants on site that didn’t offer something that wasn’t Paleo friendly with just a few minor adjustments. 

Now back to the cooking demo, in the demo the chef made a version of this recipe.  Instead of using watermelon like the chef used I used cantaloupe, honeydew and pineapple.  So try different fruits in your recipe to adapt it to your favorites.  This was great when I was there and great when I got home and made it for the hubby.  If you don’t like things too spicy just don’t use as much jalapeno pepper.

I’m going to keep this post short because I’m a tired girl who just headed back to work today and need to get some shut eye before my 4:30am wake up call happens tomorrow morning.  CrossFit calls!

Enjoy everyone!!

Spicy Lime Shrimp with Fruity Pico De Gallo

Print Recipe

Spicy Lime Shrimp

15-20 Large Shrimp (about 1 pound), clean and peeled

1/2 Jalapeno Pepper, diced (less if you don’t like spicy)

3 limes, juiced

1/2 cup green onion, diced

1 teaspoon garlic, minced

2 tablespoons cilantro, chopped

1 teaspoon coconut oil

Instructions:

Preheat saute pan to med heat with coconut oil.

Saute shrimp on medium heat.  Cook 3/4 of the way through, add garlic and then deglaze with the lime juice.  Toss for 2 minutes or until shrimp are cooked.

Finish with fresh jalapeno, green onion, and cilantro. 

Fruity Pico De Gallo

1/2 cup pineapple, diced

1/3 cup cantaloupe, diced

1/3 cup honeydew, diced

1 tablespoon red onion, diced

1/2 Jalapeno, diced

1/3 cup cilantro, chopped

1 teaspoon garlic, minced

salt to taste

fresh ground pepper to taste

Juice of one lime

Instructions:

Combine all ingredients in a bowl.  Mix well.  If time allows allow to stand in refrigerator for 1 hour before serving other wise serve on top of shrimp and enjoy.

Enjoy!!

 If you are looking for a Paleo friendly and kid friendly football game day treat look no further.  These coconut chicken nuggets are my families new favorite bite size treat.  I actually had to contain myself from popping them in my mouth as I was cooking them.  And what is a chicken nugget without something to dip it in?  My favorite dipping sauce before going Paleo was BBQ sauce.  As a southern girl I love BBQ sauce, but it’s not exactly Paleo friendly.  I came across this recipe by Whole9 for the Whole30 plan.  It’s not exactly like my beloved BBQ sauce but it’s pretty darn close and pretty darn good. 

Now just a warning these chicken nuggets may not last too long so if you want you can double the recipe.  They are great as a game day snack or even for the kids dinner or to pack away in their lunch box. 

Sorry to keep this short but it’s been a crazy week and next week will be even crazier.  Enjoy these nuggets and have a great weekend!

Coconut Chicken Nuggets with Paleo “BBQ” Sauce

 Print Recipe

1 pound ground chicken

1 egg yolk

1 teaspoon onion powder

¼ teaspoon garlic powder

¼ cup + ½ cup almond flour

½ cup unsweetened shredded coconut

½ cup coconut oil

Salt & Pepper

Instructions:

Preheat oven to 375 degrees.

 In a bowl combine ¼ cup almond flour, ½ cup coconut and salt & pepper.  Mix to combine.

In a separate bowl, combine the ground chicken, ½ cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper.  Mix well until everything is incorporated. 

In a sauté pan, melt coconut oil on medium heat.  Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture.  Repeat with the remaining chicken.  You should make about 15 to 18 chicken nugget/balls.

In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes.  Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through.  Repeat with the remaining chicken nuggets.

 Allow nuggets to cool and serve with Paleo “BBQ” Sauce (recipe follows). 

 Paleo “BBQ” Sauce

3/4 cup fresh orange juice

2 tablespoons apple cider vinegar

10 tablespoons tomato paste

4 tablespoons shallots, minced

4 cloves garlic, minced

1/2 teaspoon mustard powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon coconut oil

Instructions:

Heat coconut oil in a saute pan over medium heat.  Place minced shallots and garlic in sauce pan until soft.  Stir in remaining ingredients and simmer over low heat for 15-20 minutes.

I rarely cook pork in my house, it’s a long story of the reason why but here is the short version: just picture a little girl going to visit her grandfather’s pig farm and wanting to take home the baby pigs and your dad telling you why you couldn’t.  Yes, since I was very young anything pork related was hard for me to eat and honestly still is, but with the Paleo “diet” there is so much chicken and fish a girl can eat.  With that being said I have been mixing up the protein options and taking baby steps into the areas of protein I haven’t eaten in a long time.  My husband is very happy with this new change by the way since he loves pork.  But just for the record there are some protein sources I have a long way of going before trying again. 

Ok, let’s talk about this tenderloin.  Last week I received my shipment of US Wellness Meats and with my shipment I decided to add a pork tenderloin last minute.  Now the only pork tenderloin recipe that I’m familiar with is my mom’s much loved pork tenderloin, but that recipe includes all things that are a no no on the Paleo Diet.  For example, soy sauce and brown sugar….yes, those two are a no no.  Now with that being said, I had to figure out another recipe to use that would fit right with my new Paleo ways.  This recipe came to me while just getting in the kitchen and adding some things together to form a rub.  I wanted a spice and the cinnamon was added because I love cinnamon and thought it might be a good add and would pair well together and with the salsa.  The apple salsa you get a slight sweetness from the apple which works well with the spice.  Now a note of the apple salsa, those following a fairly strict Paleo diet just eliminate the honey from the salsa.  The tenderloin was a pretty quick and easy dish to not only prepare but also to cook.  All a bonus in my busy “mommy” life.    

Enjoy!

Cinnamon Chili Rubbed Pork Tenderloin with Apple Salsa

 Print Recipe

3 tablespoons olive oil

3 garlic cloves, minced

1 tablespoon chili powder

½ tablespoon ground cinnamon

1 pork tenderloin

Salt and pepper to taste

Apple Salsa

 

Instructions:

Preheat oven to 400 degrees.  Combine olive oil, garlic, chili powder, and cinnamon in a large shallow bowl.  Add pork, and turn to coat evenly with chili cinnamon mixture.  Sprinkle both sides of the pork with salt and pepper.  Let the pork marinate in the rub for about 15 to 30 minutes.

Heat a grill pan over medium-high heat, and spray with coconut spray (or oil pan slightly).  Add pork and cook until browned and grill marks appear, 2 to 3 minutes per side.

 Transfer pan to oven.  Bake pork to desired doneness, 17 to 18 minutes.  Let stand for at least 5 minutes, then cut into 1/2-inch thick slices. 

Serve with apple salsa.  You can find my recipe for apple salsa here.  It’s pretty yummy!

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