Category Archives: Mike’s Favorites

Simple (But Awesome) Flank Steak

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1/8+ Cup Maple Syrup (GradeB)
1-2 Tablespoons Celtic Sea Salt
1/4 cup+ Coconut Aminos
Cinnamon, smoked paprika
2-3 Tbsp melted Butter

I put my steak (2.5-3 lbs of yummy Flank Steak) in a ziplock Baggie, added my ingredients, and rolled it around and rubbed it to coat. I only Marinated My Steak for 20-30 min but you can play around with leaving it longer. Then I just thew it on the griddle until the middle reached 135 and let it rest for 10 min. That was a nice rare-medium rare. As always with a cut like flank steak, be sure to cut against the grain.

I swear I’ll update more frequently, or at least I’ll try. I’ve been extra busy lately, and unfortunately posting took the back burner first….sanity yay. I actually have 3-5 posts half written….so I really just need to bunker down and finish them. In the mean time…eat steak ūüôā


Creamy Chicken and Mushrooms

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This is a super simple dish, easy to prepare, and packed with flavor. The earthy mushrooms are balanced quite well by the subtle acidity of the balsamic, and the sweetness from the coconut milk. I used a combination of mushrooms, but depending on budget and availability, you can simplify it.

Ingredients:

  • 1 Large Portobello cap, halved and sliced
  • 3 Large Shiitake Mushrooms, Sliced
  • 1 Cup Oyster Mushrooms, Sliced
  • 1/2 Vidalia/Sweet Onion, Sliced
  • 2/3 Can Trader Joe’s Light Coconut Milk
  • 1-1.5 lbs Chicken Thighs, Cut into Chunks
  • 3 Boneless/Skinless Chicken Breasts, Cut into Chunks
  • 3-4 Tablespoons Balsamic Vinegar
  • 1 Heaping Spoonful of Coconut Oil
  • 1-2 Tablespoons Goat Butter (Or Regular Butter) – Omit if you cannot handle dairy
  • 2-3 Tablespoons Coconut Flour
  • A Pinch of Allspice
  • Thyme, Sage, Oregano, Salt, and Pepper to taste, i didn’t over spice it

Heat the coconut oil and butter over medium-medium high heat and add the onions. Let them cook just a little, and then add the mushrooms, balsamic, and coconut milk. Once the mushrooms simmer for a while and cook down, add the chicken and seasonings. Simmer until the chicken is mostly cooked through. Add the coconut flour, and continue simmering until the chicken is finished cooking.

 


Paleo Wing Fest!

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Top Center – Plain with Caveman Bob’s BBQ Sauce. Bottom Left – Sesame Ginger. Bottom Right – Hot Wings.

It all started when I was hoping to pick up a bucket of tasty buffalo wings from Whole Foods. They have this awesome bucket of un-breaded wings, with nothing artificial, and simple ingredients like vinegar, cayenne, and other pepper. The only ingredient that is not great is canola oil, but all things considered, I consider them a fun treat when I’m feeling lazy, or we have Mike’s brothers over….because who doesn’t like wings! Anyway, I got there, and sadly they were out of wings. I was totally at a loss for dinner, and hungry. I ended up leaving empty-handed, and dropping into Wild By Nature up the block from my house, to see if they had anything worth eating. I was in the meat aisle, and that’s when I saw them…..WINGS! Well, they were mini chicken drumettes, and little wings, raw and ready for my magic. That was it – I was going to make my own wing fest!

I used 4 lbs  of chicken wings and drumettes РMike and I ate almost all of them between the two of us. Maybe we were just hungry, but when In doubt Рbuy more!

To start, Pre-heat your oven to 400 degrees while you dredge your wings – I Dredged them¬† in a combination of coconut flour and¬† arrowroot flour, seasoned with salt, pepper, paprika, and cayenne. I didn’t use egg or anything, just combined the ingredients in a bowl. added the wings, and stirred until they were all covered.

Bake at 400 degrees for 20-30 minutes, stir/flip gently, and bake for another 20-30 min until golden brown. I used two racks so every 15 min I rotated the pans from top to bottom/ bottom to top.

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While they were cooking, I got the sauces ready. I made three varieties, but can only take credit for two. I made a sesame ginger (The shining star of the night) – and a hot wing. The only complaint I have about the hot wings, were that they weren’t “saucy” enough. They had great flavor, but it wasn’t dripping with buffalo sauce. That’s just a preference though. There have been plenty of times I’ve gotten wings in restaurants that had barely any sauce and the flavors seemed more “baked in”.¬† For the third flavor, I kept the wings plain – and drizzled Caveman Bob’s BBQ Sauce on top…. That stuff is finger lickin’ good!

For both sauces – Heat ingredients in a saucepan over low-med heat. Stir gently and constantly, and be careful that it doesn’t burn.¬† Just cook long enough that it’s simmering and warm, and everything is combined.¬†

Hot Sauce

  • 2-3 tbsp coconut oil
  • 1 tbsp mustard
  • 1 tbsp apple cider vinegar
  • 3-5 tbsp hot sauce/Tabasco
  • 1 tbsp lemon juice
  • 1 tsp maple syrup (Omit, or add dates or pureed fruit for WLC)

Sesame Ginger sauce

  • 3-5 tbsp coconut aminos
  • 3-5 tbsp sesame oil
  • Lots of ginger powder
  • 1 clove crushed garlic
  • 2 tbsp sesame seeds
  • 1-2 tsp raw honey (Omit for WLC)

Take the wings out of the oven, Toss in a bowl to coat wings with sauce, then return to pan and bake for another 10 min.

The next night, I made some chicken legs the same way I made the wings, using the sesame ginger recipe. They came out just as awesome.

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Quick Meal: Chicken and Beef with Swiss Chard and Mushrooms

 

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Sometime’s the super quick things are the best. Sometime’s a simple mixture, causes a magical explosion of goodness in your mouth, and you can’t help but wonder “Really? It was THAT easy?” – I made this on a lazy whim. It was seriously a mixture of me not wanting to cook, and rummaging through the freezer and refrigerator, trying to find enough ingredients to make something healthy, hearty, and sustaining with the possibility of leftovers. This is what I came up with, and it turned out awesome. The mixture of beef and chicken really added something, and I think if it was either one or the other, it wouldn’t have the same magic.

Ingredients:

  • 2 tablespoons coconut oil
  • 1 lb ground beef
  • 6 boneless chicken thigh filets, about 2 lbs, cut into chunks.
  • 2 cups shiitake mushrooms, sliced
  • 1 cup baby bella mushrooms, sliced
  • 1 package, or 3-4 cups chopped¬†rainbow swiss chard
  • 2 ¬†tablespoons ground ginger (a generous amount, doesn’t have to be exact)
  • 1/8 cup coconut aminos (or a couple of good, generous shakes)
  • a few good shakes of allspice

 Melt the coconut oil in a pan over medium heat. Add all the ingredients except for the chard and cover. Stir occasionally to break up the ground beef and disperse the chicken. Once the meat is about 75% cooked, add the chard and cover. Once it wilts and cooks down, stir to combine. Once the meat and chicken is cooked through, remove from heat and serve.


Hunter-Gather Jerky Bars AKA “Meat Cookies”

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Holy wow these are definitely one of my favorite and best creations. They are way addictive, and at least in my house, don’t last very long! Best of all, they are a great protein rich snack, and while I don’t know how long they last out of the fridge, they should be a pretty safe and easy energy source on the go. They aren’t as dry as traditional jerky, they are a little softer, but they are still dehydrated, so they should be pretty well-preserved. Just refrigerate, as dehydrator jerky from what I understand, doesn’t have that long of a shelf life.

Batch #1

My first batch and second batch were slightly different. Mainly because the first batch had a higher fat content (25%) and wasn’t dehydrated as long. The flavor was great, and I think the sweetness of the fruit dispersed more because of the higher fat content, but they didn’t dry as well. I wouldn’t recommend using more than 15% fat because of this. I ended up, after 12+ hours in the dehydrator, sticking them in a hot oven to ensure they were cooked through, and to render away some of the extra fat. Some minor roadblocks, but overall a huge success. They didn’t even make it to the refrigerator because they were devoured so fast!

  • 1 lb ground beef, I used 75% lean from US Wellness Meats
  • 1/4-1/3 cup dried apple (unsweetened, unsulphered) pieces
  • 1/4-1/3 cup dried currents or raisins (unsweetened, unsulphered)
  • 2 heaping tablespoons almond butter
  • 2-3 tablespoons chia seeds
  • Cinnamon, salt, pepper, a little cumin, thyme

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Batch #2

The second batch was a double batch, since they went so fast the first time. I used more fruit and added pumpkin seeds to the mix. You can play around with the nut/seed/fruit ratio depending on how sweet you want them. Here, the dried fruit gives it a hint of sweetness, against the nutty seeds and savory beef. They were a little less sweet, but I liked them more in the end.

  • 2 lb grass-fed¬†ground beef 85% lean, Trader Joes
  • 1/3 cup dried apple
  • 1/2 cup currants
  • 1/3 cup raw pumpkin seeds
  • 1/3 cup almond butter
  • 1/4 cup chia seeds
  • Cinnamon, cumin,salt, pepper, thyme, paprika, turmeric

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These dried nicely, and I didn’t need to finish them in the oven. I would definitely recommend using the leaner beef. I dehydrated them for a good 18 hours without touching them.

Prep Instructions:

  • Mix together and roll or press out to 1/8-1/4 in thick
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  • Cut into strips, separate, and press the edges to smooth
  • Arrange on dehydrator rack and dehydrate for 15-18 hours

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  • You shouldn’t have to even use the oven, but if for whatever reason (too much moisture in the house, too thick, too much fat etc), after 15-20 hours there is still a little pink inside, just blast them in the oven at 450 for a few minutes. I think if you use beef with a lower fat content, you shouldn’t have much of a problem.

Saucy Chicken Thighs

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Sometime’s I go nuts in the kitchen, and conjure up crazy things, put weird things together, to create super tasty¬†concoctions of sustenance. This is not one of those times. Don’t get me wrong, it’s insanely tasty¬†and good, and so well liked by Mike, that I had to make it twice this week….but it’s one of the most simple dishes I’ve ever made. I’m totally OK with that. I’ve been trying to keep everything simple these last couple of weeks, working on time management and allowing myself more free time as part of¬†an effort¬†to work¬†on mindfulness and stress management. Also¬†looking at lowering my food budget, and trying to be more budget friendly.¬†Sometime’s that means using things like canned olives, or canned sauce, or even frozen veggies once in a while. I still prefer everything in season and fresh, and all my meat pastured,¬†grass-fed,¬†or at least organic. But¬†I am learning that you do what you can, and while that is optimal, and I do it when possible,¬†using some¬†Trader Joe’s frozen peppers and onions mix once¬†to throw some¬†veggies in a stir fry or omelette, is fine when that’s what you have!¬†I¬†digress, This is a super easy dish, and if you do happen to throw some peppers in, it probably would be very similar to chicken cacciatore. I like to serve it over cauliflower rice or¬†some form of vegetable noodles (like spaghetti squash)

Ingredients:

  • 1 Tablespoon coconut oil or duck fat for sauteing
  • 2 lb chicken thighs
  • 1 jar Amy’s family style¬†marinara
  • 1 jar Trader Joes pitted green olives, drained
  • 1 cup frozen¬†peas
  • 1 onion Chopped
  • 5 cloves garlic,¬†sliced
  • Lots of dried basil, paprika,and oregano
  • Red pepper flakes
  • A few allspice berries
  • Salt/pepper
  • bay leaf
  • Thyme

Preparation is super simple. Heat the oil in a large pan over medium-medium high heat. Then add the onions and garlic. When they start to caramelize, add the chicken, sauce, olives, seasoning. Cover and  saute for about 10 minutes. Stir in the peas and re-cover. Let simmer until the chicken thighs are cooked through.


Easy Paleo Chicken and Broccoli

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With Thanksgiving coming quick, I’m sure you don’t want a crazy complicated dinner while also trying to get ready for the holiday. This one is super-duper easy. It happened on a recent busy night, when I just didn’t really feel like cooking crazy things. That’s a lot of nights. I’m sure some of you busy folks out there have the same feeling, and it scares you away from cooking….well this one is for you.¬† Next time you’re considering Chinese take out, make this instead.

Ingredients:

  • 1.5 lb chicken, cut into chunks
  • 1/3 head broccoli, chopped to semi-small florets
  • 1 Spanish or sweet onion, sliced
  • 4 cloves garlic, chopped
  • 4 stalks celery, chopped
  • A lot of black pepper
  • salt
  • Paprika
  • Dash of nutmeg
  • 3-5 tablespoons coconut aminos
  • Duck fat (For Sauteing, you can also use lard, tallow, coconut oil, bacon grease, or any other healthy fat)
  1. Heat one or two tablespoons of duck fat over medium heat.
  2. Add the vegetables, seasoning, and coconut aminos, stir, and saute covered (Stirring occasionally) until the vegetables are almost cooked.
  3. Add the chicken, cover, and stir occasionally, until the chicken is cooked through.

 


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