Grilled Chicken and Fruits with Fresh Greens
I have already confessed that I love cooking on the grill – now I must confess that I love cooking for more than one meal at a time. It really saves time and money, and makes it so much easier for me to grab something healthy when I get hungry. My fridge is nearly always full of “intentionally leftover proteins” for my next lunch.
My “go-to” lunch nearly always starts with a bowl full of greens – different every day, because I do NOT like boring food!
Today’s lunch was a mix of:
- Organic mixed greens and some extra Organic Arugula
- 1/2 Organic Nectarine
- 1/2 Fresh Avocado
- 1/2 Grilled Organic Chicken Breast – which I cooked up the night before when I was grilling burgers!
- Olive Oil and Vinegar to taste
- Sea Salt and Fresh Ground Pepper to taste
Plan ahead – for an easy, nourishing, and deliciously fresh lunch – you will enjoy it so much more 🙂
As part of my commitment to clean eating this month, I decided to challenge myself to put together an entire party full of paleo eats that were fit for sharing with friends. So … we offered up invites to a few close friends and hosted our first-ever “Perfectly Paleo Dinner Party”. Since everyone attending was at some stage of a “WHOLE 30“, we started with “mocktails” (okay, okay, it was Perrier garnished with some colorful fruit)!
Perfectly Paleo Dinner Party
Appetizers were antipasti skewers with a dipping oil seasoned with some good italian herbs. So far, so good. Followed by Fruity Kale Salad, Zucchini Fritters, Spaghetti Squash (seasoned with lemon juice and fresh basil, salt and pepper, and Balsamic Chicken Breasts. The chicken is a recipe I found in “It Starts with Food“. Great book!
I normally don’t do desserts – ESPECIALLY when I am in the midst of a “whole30”, but this being a very special occasion, I did make a batch of Paleo Zucchini Bread and a Paleo Apple-Berry Pie to share with guests.
I intended to take more pictures, but was enjoying myself so much that I forgot. And actually, some of the food was just gone! Vanished! Adios! But by all measures this was a success. By the end of the evening we were nourished by time spent with great friends, sharing and laughter … and “oh, yes” very satisfying and nutritious foods, too! HOORAY for Perfectly Paleo dinner parties!!!
Hearty-Tasty-Paleo Chicken SOUP!
Would you believe me if I told you this soup was gluten free, dairy free, paleo AND Whole30 compliant? I could add satisfying, delicious AND family-friendly. Then, I would also tell you that it is pretty easy to make in the crock pot. Okay, now I have your attention, right?
Here’s how easy it is. Gather up the following ingredients:
- 4 Tablespoons Organic Extra Virgin Olive Oil (<$1 at Herb Thyme)
- 1 sweet onion, diced ($1 at Herb Thyme)
- 4 cloves of Organic Garlic – minced (<$1 at Produce Depot)
- 2 Organic Carrots – shredded (<$1 at Costco)
- 3 stalks Organic Celery – chopped ($1 at Produce Depot)
- 1 tsp Chili Powder
- 1 tsp Cumin
- Organic Crushed Red Pepper flakes to taste
- Sea Salt & Fresh Cracked Pepper to taste
- 1 lb. Organic Boneless, Skinless Chicken Breasts – cut into 1/2 inch strips ($8 at Strack and Van Til)
- 28 oz jar Organic Tomatoes ($3 at Herb Thyme)
- 10 oz can Ro*Tel Original Tomatoes ($1 at Strack and Van Til)
- 32 ounces Organic Chicken Broth ($3 at Herb Thyme)
Heat your crockpot/slow cooker to high with olive oil and onions place a dash of olive oil and cook until translucent. Add garlic, sea salt and pepper and pepper flakes. Cook until soft, then add all of your remaining ingredients. Cover and let cook on low for 2-3 hrs.
Once the chicken is fully cooked remove the chicken to a cutting board and use 2 forks to pull chicken into shreds. Place chicken back in pot and you are ready to serve.
- 1 bunch of cilantro chopped fine (<$1 at Produce Depot)
- 1 Organic Avocado – peeled, pitted and chopped ($2 at Strack and Van Til)
Top with avocado slices and fresh cilantro. For extra flavor, squeeze some lime juice or melt ghee on top if you like 🙂 Serve hot and steamy and ENJOY!
Serve 8 people at under $3 per serving.
Oh – here is what the ingredients look like:
Well, I have been somewhat distracted from my blog recently with several gatherings involving old friends. First a road trip to visit a dear friend from college that I had not visited with for close to 2 years … and most recently a weekend gathering with a number of friends from my early high school years. Being with these dear friends took me to a place where I felt quite nourished in their love and friendship. Of course, we ate lots of nourishing food, too! I was reminded of times when life was … shall we say … simpler? easier? more carefree? just not so complicated? Yes. All of those things!
Well, now I am back. Seeking more nourishment from good food. And, I am back at the computer 🙂
This week’s recipes are pretty simple. And reminiscent of the comfort foods that were not so complicated!
My first entry was inspired by a recipe that was found at primalplate.com
Dilled Chicken Soup
- 2 Organic boneless chicken breast halves (@$4 from Costco – Coleman brand)
- 4 Cups Organic Chicken Stock (@ $5 from Costco)
- 1/2 Large Organic onion – Diced (@$1 from Meijer)
- 1 Cup Organic Celery – Sliced (@ $1 from Meijer)
- 1 Cup Organic Carrots – Sliced (@ $1 from Costco)
- 3 Tablespoons Organic Dill Weed
- 2 teaspoons Organic Garlic Granules
- Black Pepper to taste
Rinse chicken breast, dice into bite size pieces and place in a large soup pot with chicken stock, onion and seasonings. Bring to a boil, then lower heat to a simmer, cover and cook for 30 minutes. Add celery and carrots to the soup * and more stock if needed *, cover and continue cooking for one hour.
It’s the ultimate comfort on a chilly evening – Enjoy!
Serve 4 people at approx $3 per serving.
This dish was inspired by Practical Paleo
- 1 Pkg. (.80 lb) Organic Chicken Tenderloins (@$7 at Strack and Van Til)
- 1/2 bunch organic scallions – sliced (<$1 at Produce Depot)
- 4 T Organic Ghee (@$3 at Amazon)
- 1 Can Artichoke Hearts – quartered – rinsed and drained ($3 at Strack and Van Til)
- 1 T Capers – drained (<$1 at Strack and Van Til)
- Juice of 2 Lemons (<$1 at Strack and Van Til)
Preheat oven to 375 F. Saute scallions in 1T ghee until soft. Add artichoke hearts, capers and lemon juice and combine well. Transfer to a baking dish or 9″ pie pan. Arrange chicken tenders in a single layer and drizzle with remaining 3T ghee. Bake uncovered for 30-45 min until chicken is cooked. Salt and pepper to taste
Serves 4 at approx. $4 per serving
Skillet Sweet Potato
Skillet Sweet Potatoes!
I thought this tart dish needed a sweet side dish … so I peeled and cubed an organic sweet potato and combined it in my iron skillet with a strip of bacon that had been “diced”. After the bacon began to brown I added a sprinkle of Penzy’s *SUNNY PARIS* seasoning then covered the skillet and finished baking it for about 15 min at 375F. Delish!