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 🙂


Almost-Paleo Buffalo Chicken – Hot and Yummy!

Buffalo Chicken

Buffalo Chicken

Looking for a way to spice up your lunch hour?  This is a super-easy recipe – and it travels well!

I used the FRANK’s brand RedHot sauce for wings …. which means this recipe is not precisely paleo … but it is easy.  And it’s delicious.  And it spices up an ordinary day!

I used:

  • 1 lb package of Organic “Smart Chicken” Tenders ($10 from Meijer)
  • 2 Tablespoons Grass Fed GHEE
  • 3 Tablespoons FRANK’s RedHot Sauce

Saute the chicken in ghee over medium heat until the chicken shreds easily.  Season with Hot Sauce.  Serve on your favorite fresh, organic greens, with a side of organic celery sticks.

There you have it!  Simple!

Serves 3 or 4 hungry people for about $3 or $4 each – Not too bad?  eh?

Wild Caught Sea Scallops: Paleo, Pan Seared and Delicious!

Wild Caught Sea Scallops

Wild Caught Sea Scallops

For some reason, I have always avoided cooking seafood at home.  Maybe I was afraid of not cooking it properly – or just not knowing how.  But, honestly … the mystery is over.  This is so easy, I cannot believe it has taken me so long!  I found a very simple – and tasty preparation.

I used:

  • 1 Tablespoon Organic Coconut Oil
  • 1 lb. Wild Caught Scallops ($15 frozen from Meijer)
  • 3 Organic Green Onions ($1 from Meijer)
  • Sea Salt and Black Pepper to taste

Defrost and rinse scallops with cold water and pat dry with a paper towel.  Heat coconut oil in a frying pan.  Add diced green onions to coconut oil and sauté until they begin to wilt.  Add scallops and sprinkle with salt and pepper.  Sear scallops for approximately 2 minutes per side.  Be careful not to overcook, as they will become chewy and tough and you don’t want that!  Serve hot, on top of seared veggies or a fresh green salad – organic, of course!

Hosting a Perfectly Paleo Dinner Party!

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!!!

Seriously???? Great tasting Paleo Zucchini Bread!!!!


Paleo Zucchini Bread

I normally do not make breads – not even paleo breads.  But this week was special.  Some of my very close friends and family were embarking on their very first whole30 challenge, and I wanted them to see that even WITHOUT SUGAR there was really no food deprivation involved.  So, our dinner party – which started with refreshing “mocktails” – ended with fresh baked zucchini bread.  No sugar.  Really!  It was a hit!

I found my recipe in the Against all Grain cookbook.  One of my favorites!  I adapted the recipe by leaving out the honey, and substituting applesauce.  The bread was not sweet, but very delicious!

  • Coconut oil for greasing the pan
  • 1 cup Organic Zucchini – shredded
  • 1/2 teaspoon Sea Salt
  • 1 1/2  cups blanched almond flour
  • 2 teaspoons Organic Cinnamon
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Nutmeg
  • 3 Organic Free Range Eggs, beaten
  • 1/4 cup Organic Unsweetened Applesauce
  • 1 ripe Organic Banana

Preheat oven to 350F.  Shred zucchini using food processor shredding blade.  Sprinkle salt on zucchini and let rest for 10 minutes.  Meanwhile, grease loaf pan and place a piece of parchment paper on the bottom. Place dry ingredients in a small bowl and combine.  Place eggs, honey and banana in the bowl of a stand mixer and beat on medium for 1 minute until frothy and fully combined.  Squeeze the moisture from the zucchini and add to mixer bowl.  With mixer running, slowly add the dry ingredients until they have all been incorporated.  Spoon the batter in to the prepared loaf pan.  Bake 40 minutes until the middle is set and a toothpick comes out clean.

Mmmm.  If you have the opportunity to test a slice while it’s warm – don’t miss it!  IT IS AMAZING!!!

Oh! So yummy!!! Paleo Zucchini Fritters


OH SO YUMMY … Paleo Zucchini Fritters

I was skeptical – but wanted to try a new vegetable for my first Paleo Dinner Party!  Wish I wouldn’t have waited so long to give this a try!

I normally do not make breads – not even paleo breads.  But this week was special.  Some of my very close friends and family were embarking on their very first whole30 challenge, and I wanted them to see that even WITHOUT SUGAR there was really no food deprivation involved.  So, our dinner party – which started with refreshing “mocktails” – ended with fresh baked zucchini bread.  No sugar.  Really!  It was a hit!

I found my recipe at one of my favorite places … Stupid Easy Paleo.  I cannot tell you how many great recipes I have found on this her site.  Please check it out!  In the meantime – I did not make many changes to her original recipe:

  • 3 Organic Zucchini, shredded to make about 4 cups
  • 2 teaspoons Sea Salt
  • 1/4 cup Organic Coconut Flour
  • 1 egg, beaten
  • 1 teaspoon black pepper
  • 1/2 teaspoon baking soda
  • pinch or cayenne pepper
  • Coconut oil for cooking

Shred zucchini in food processor.  Sprinkle with salt and toss well.  After a 10 minute rest, squeeze all the moisture from the zucchini until they are dry. Place in a dry bowl.  Add coconut flour, egg, peppers and baking soda.  Stir to combine.  Melt a large spoonful of coconut oil in a large skillet over medium heat.  Scoop 1/4 cup of mixture onto the pan and flatten until you get a patty.  Fill your skillet – and cook on each side 3-5 minutes until nicely browned.

Be sure to add fresh coconut oil to the skillet for your next batch!

Remove to a cooling rack so they do not get soggy.

No one will have trouble eating their veggies tonight 🙂

Wow!  So Yummy!  What a treat!!!

What????? Paleo Fruit Pie????


Paleo Fruit Pie

Is it really pie?  It has no crust.  Nope – not on top or on the bottom.  It has no sugar added.  It has not thickeners added.  Hmmmm.

BUT – it IS baked in a pie pan.  And it IS delicious.   And it sure DOES smell and taste delicious like a really good pie.  So …. I say “YES” it is Paleo Pie!

  • 1 Tablespoon Organic Coconut Oil
  • 4 Organic Apples – I used Gala apples – peeled and sliced
  • 1 cup Organic Blueberries
  • 1 cup Organic Black Berries
  • 2 teaspoons Organic Cinnamon
  • 1 Tablespoon Ghee

Preheat oven to 350F.  Grease the bottom and sides of a ceramic pie pan generously with coconut oil.  Toss apples, blueberries and blackberries in pan and sprinkle with cinnamon.  Top with ghee, and cover with foil.  Bake 35 minutes or until fruit is soft.  If you prefer a drier pie, uncover for the last 15 minutes.  Serve warm … Mmmmmmmm!

This is a great topping for paleo zucchini bread!  What???? Paleo Bread?????