Paleo Lemon Chicken Dinner

Lemon Chicken and greens

Lemon Chicken and greens

This dinner was inspired by the fresh asparagus from my own little garden (yay!) and the organic chicken breasts I found at the market this week.  Most of other ingredients I had on hand.

  • 2 Organic Smart Chicken breasts ($9 from Strack and Van Til)
  • Juice and zest of 1 lemon
  • 3 Organic Scallions, diced to 1/4″ pieces
  • 1 Tablespoon Melted Organic Coconut Oil for marinade
  • 1 Tablespoon Organic Coconut Oil for cooking
  • Sea Salt and Black Pepper to taste

Combine the chicken breast, lemon juice, olive oil, salt and pepper to make your marinade.  Let the chicken marinate for about 30 minutes.  Heat a skillet over medium-high heat and add coconut oil.  Cook the chicken for 4-5 minutes per side or until completely cooked through.  Let the meat rest for at least 5 minutes before slicing.

I served this with an organic salad (arugula and grape tomatoes) and the asparagus and mushrooms, but you could use almost any greens or vegetables you have on hand.   So refreshing on a warm summer evening!

And … if you are lucky enough to have leftovers, it makes a great salad for tomorrow’s lunch!

Enjoy 🙂

 

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Salisbury Steak Dinner – Paleo Style


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Paleo Salisbury Steak – Mushroom Gravy with Veggies on the Side

I found this seriously-delicious recipe for Salisbury Steak and Mushroom Gravy on the paleOMG.com website.  Loved it!  I served it up with organic baby carrots (cooked a small amount of water seasoned with ghee and dill) and some organic kale salad that was “massaged” with a bit of salt and organic olive oil.  They were the perfect compliment to the steak!

Take a peek at the original recipe at paleOMG.com.  My version was modified just a bit:

  • 1 lb. Organic, Grass Fed Ground Beef (@$5 at Aldi) – YES! Aldi
  • 1 Cage free Organic Extra Large Brown Eggs (<$1 at Meijer)
  • 1 Organic Garlic Clove, minced (<$1 at Produce Depot)
  • 1/2 Organic Onion, minced  (<$1 at Meijer)
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon dried Thyme
Mix up all the ingredients for the steaks (above) into a large mixing bowl and use your hands to mix everything thoroughly. Form the meat into four oval patties. Cook in skillet about 3-5 minutes each side depending how thick you made them and how pink you want them inside.  Remove cooked patties and start the gravy:
  • 2 Tablespoons Organic Coconut Oil (< $1 from Herb Thyme)
  • ¾ cup Organic Beef Broth (@ $1 from Produce Depot)
  • ½ 6oz can Coconut Milk (@ $2 from Produce Depot)
  • 1 lb.  Organic Baby Bella Mushrooms, sliced  (@$4 at Meijer)
  • 1 Organic Garlic Clove, minced (<$1 at Produce Depot)
  • 1/2 Organic Onion, minced  (<$1 at Meijer)
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Pepper
Add coconut oil, onions, and garlic to the pan and cook over medium-high heat. Let the onions cook until they become translucent. Add the rest of your ingredients including the coconut milk, broth, mushrooms and seasonings.  Mix together and let cook down a bit. Once the onions are beginning to soften, cover the pan and turn the heat down low to let cook, stirring occasionally.
“So tasty!” is the perfect description –
Many thanks to the folks at PaleoOMG.com
Serve 4 people at approx $5 per serving.

What’s for Breakfast?

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:

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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!

Paleo Bacon Wrapped Chicken Thighs

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This is a really easy – and really tasty entree … inspired by a recipe found on paleodish.com
  • 2 T Organic Coconut Oil (<$1 from Costco)
  • 2 T Balsamic Vinegar (<$1 from Costco)
  • 6 Organic Chicken Thighs (@ $6 from Costco)
  • 1/2 Organic Onion – chopped (@$1 from Meijer)
  • 3 Cloves Garlic – crushed
  • 4 Baby Bella Mushrooms – diced (@$1 from Meijer)
  • 6 Slices of Coleman Natural – Uncured Hickory Smoked Bacon (@ $3 from Costco)
  • 1 t Sea Salt
  • Black Pepper to taste
  • 2 T Organic Coconut Oil (<$1 from Costco)
Preheat oven to 350 F.  Prepare 9 x 13 baking dish with 1 T coconut oil.  Combine remaining oil with vinegar, onion, garlic, mushrooms and spices in a large mixing bowl.  Add chicken thighs and mix well, massaging the mixture into the chicken pieces.  Remove each chicken piece from the bowl and wrap with a slice of bacon so that bacon covers the chicken completely.  Place in baking dish in a single layer with loose ends on the bottom of the dish.  Pour remaining marinade over the chicken and bake for 45 to 60 minutes until juices run clear and bacon is cooked.  You may want to pop them in the broiler for a couple of minutes if you prefer crispy bacon 🙂
Serves 4 people at approx $3 per serving.
I served this entree with a very easy broccoli slaw:
Broccoli Slaw

Broccoli Slaw

Mix 2 T Organic Apple Cider Vinegar with 2 T Olive Oil and 2 t Brown Mustard to make dressing.  Combine dressing with Organic Broccoli Coleslaw and enjoy!

Organic Paleo Stuffed Green Peppers

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It’s fall and the season must be right for green peppers, because the organic peppers looked fabulous at the market this week.   Here is a recipe adapted from Cooking Against the Grain.

  • 4 Organic Green Bell Peppers –  (@ $8 from Meijer)
  • 1 lb. Organic Ground Beef (@ $5 from Costco)
  • 1/2 Organic Onion – chopped (@$1 from Meijer)
  • 1 Clove Garlic – minced
  • 4 Baby Bella Mushrooms – diced (@$1 from Meijer)
  • 1/2 Head of Organic Cauliflower – riced (@ $2 from Produce Depot)
  • 3 oz. Organic Tomato Paste (@$1 from Meijer)
  • 1 t Sea Salt
  • Black Pepper to taste
  • 2 T Organic Coconut Oil (<$1 from Costco)

Preheat oven to 350 F.  Prepare 9 x 13 baking dish with coconut oil.  Using food processor, rice cauliflower and set aside.  Clean peppers, removing stems and internal membranes.  Cut them in half so they are easy to stuff 🙂  Brown the ground beef in a large pan over medium heat.  When beef is cooked through, add salt, pepper, garlic, mushrooms and onions and cook 5 minutes.  Add riced cauliflower and saute for another 3 minutes.  Add in tomato paste and mix well.  Stuff peppers and arrange in baking dish.  Cover with foil and bake for 30 minutes.  Serve warm

Serve 8 people at approx $3 per serving.