Roasted Garlic Autumn Root Vegetable Mash
Well, I intended to make this Roasted Garlic Root Vegetable Mash recipe for Thanksgiving Dinner. But, of course, I ran out of time! Since the ingredients were still available I decided to make it as a side dish for my leftover Turkey. Boy oh boy, this is definitely the best mistake I’ve made all week!
The recipe can be found at nomnompaleo.com and is definitely delicious!!! It would be a great side – and I will try to make it ahead of time for the next holiday. In the meantime, I will be happy for this mistake … it saved the day!
Slow Cooker Chicken & Gravy
I found my inspiration for tonight’s dinner at nomnompaleo.com. What a great place to start. I followed her directions and cooked the chicken on low for 4 hours (I had a relatively small chicken). It was perfect! She is a paleo genius!
- 4 lb. free range chicken (shout out to US Wellness Meats for their great bird @ $26)
- 2 T Organic Ghee (@$1 at Amazon)
- 2 Organic Onion – chopped (@$1 from Meijer)
- 6 cloves Garlic – diced
- 1 teaspoon Tomato Paste
- 1/2 cup Organic Chicken Broth (@$1 from Costco)
- Sunny Paris Seasoning
- Salt & Pepper to taste
Saute onions and garlic and tomato paste in ghee until lightly browned. Add salt and pepper to taste. Pour in chicken stock and deglaze pan. Transfer this mixture to the slow cooker. Dry off the chicken, and season (inside and out) with your favorite poultry seasoning. Place the chicken BREAST SIDE DOWN in the slow cooker. Cover and set to cook on LOW FOR 4-6 HOURS.
When the chicken is finished cooking, take it out of the slow cooker and let it rest for 20 minutes. Use an immersion blender to make a delicious gravy from the remaining veggies and broth.
I should warn you …. Use this gravy with caution – it is amazingly addictive!
Serve 6 people at approx $5 per serving.
I served this with organic broccoli, sautéed in ghee and simply seasoned with salt which may add another $1 per serving.
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:
One of the biggest changes I made in my diet was what I eat for breakfast. I was one of those “healthy kids” who ate oatmeal and fresh berries almost every day. Now it’s eggs and veggies for me – EVERY DAY! Oh, and black coffee, too 🙂 But, No grains and no milk or cheese. That’s right. No cereal, no toast with butter, no muffins.
Why give all that up? For me it was finding great tasting and nourishing food that led to lower cholesterol and better health – REALLY!!! My triglycerides went from 311 to 147 in a very short time (no kidding). And I no longer get hungry an hour or two after I eat. And my blood sugar and energy is stable. Guess what? I feel SOOOO much better!
This past year I made eggs nearly every morning – and never got bored, because I changed up the “sides” all the time. I always use organic free-range eggs. And I cook them in a paleo-approved healthy oil (organic coconut oil is my favorite, but I also use ghee or bacon grease from my nitrite free bacon – sugar free when I can find it).
Many days I use veggies from last night’s dinner and scramble them up. Other days, I throw a handful of fresh spinach into the skillet and serve my eggs on top. Here are a week’s worth of ideas to get you started on your next breakfast creation:
A week’s worth of breakfasts
Every day there is an opportunity to change the current of your life; to improve your life spiritually, mentally and physically – and each new day provides an opportunity to feed yourself with healthy nutritious foods. Let’s make 2014 a year filled with improvement every day.
All the best to you in 2014!
Organic Paleo Turkey Soup – No Noodles
The photos aren’t so great – but the soup was! I started with a recipe called “Grain Free Turkey Noodle Soup (Paleo, Gaps, SCD, Low Carb)” that I found by GrassFedGirl.com. But, I didn’t want to cook a spaghetti squash. Yep. I was tired!!! And I needed soup. And I had all this great organic turkey – and the broth I saved – from Thanksgiving. So …. anyway … this is how I made a delicious after the holidays meal!
- 1 Tbsp Grass Fed Butter or Ghee (<$1 at Amazon)
- 1 Organic Onion, diced (<$1 from Meijer)
- 3 Organic Celery Stalks, diced (@ $1 from Meijer)
- 2 Organic Carrots, sliced (<$1 from Costco)
- Sea salt and pepper to taste
- 6 cups homemade turkey/chicken broth (mine was a little sweet and savory, because of the maple syrup in my broth)
- 1/4 cup Chopped Parsley
- 3 cups Organic Cooked Turkey, cubed – leftovers
- 1 package Organic Broccoli Slaw (@ $3 @ Meijers)
Melt the butter in a soup pot. Add the carrots, celery, onions, salt and pepper to the pot and cook for 5 minutes over medium heat. When the onions are soft add the parsley and meat to simmer for 20 minutes. Add the broccoli slaw to the pot and cook for 10 more minutes. Adjust seasonings to taste and top with more parsley if desired.
Top with a little more butter/ghee or olive oil if desired. It’s just that easy.
And – Noodles? What noodles? I did not miss them at all!!!
Serves 10 people at less than $1 per serving (using the leftover turkey) – Wow!
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!