Category Archives: Poultry

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 – Mike and I ate almost all of them between the two of us. Maybe we were just hungry, but when In doubt – buy 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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Bacon Apple Chicken Skewers

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I’ve been using a lot of bacon lately….I think I have a bacon problem. Not really, It’s just been in the house since I can get both Applegate Turkey Bacon and Applegate Sunday Bacon in three packs at BJ’s (They also have their hot dogs…. win!). Anyway, I’ve been experimenting with wrapping things in bacon, because I’m not used to having so much bacon in the house. Actually it’s calmed down a bit…but I was kind of getting crazy for a second. So, in that direction, I decided to wrap some chicken in bacon and make kabobs…because I like food on sticks. I think I was having flashbacks to my birthday at Luso’s and the rodizio, because there was definitely some bacon wrapped chicken, and it was amazing. Kabobs are some of the easiest, and most satisfying foods. I kept it simple and added earthy mushrooms, and the sweetness of apple. I also used chicken thighs instead of breasts, I like the richer buttery flavor they lend to the pairing.

Ingredients:

  • Chicken Thighs, Boneless/Skinless [Cut into chunks and marinated in coconut aminos, sage, cinnamon, allspice]
  • Apples
  • Mushrooms
  • Bacon (Turkey, Beef, or Pork…Pick your poison – US Wellness for WLC compliant bacon)

That’s it – Pretty easy as far as ingredients go. While you’re getting the mushrooms and apples ready, have your chicken cut up and marinating in a bowl. Then just halve or quarter your mushrooms, and cut your apples into fairly large chunks. Then, get ready to skewer things!!!

  1. Heat oven to 400 degrees
  2. Arrange kabobs in a glass pan. You can even probably arrange them horizontally, so that the skewers are resting on the sides. This will keep them up out of the drippings and help the bacon crisp more.
  3. Bake for 15 min then flip
  4. Bake for another 25 min, Then drop the temperature to 350 degrees and let cook another 10 min or so.
Before Cooking - I didn't realize until after cooking that If I arranged them all sideways, they would have not only fit, but all have been suspended and not sitting in the pan... *sigh* passing my wisdom to you :P

Before Cooking – I didn’t realize until after cooking that If I arranged them all sideways, they would have not only fit, but all have been suspended and not sitting in the pan… *sigh* passing my wisdom to you 😛

 


Stuffed chicken breast

Looking for something fun, fancy, and easy to impress dinner guests (or family members) with? Try these stuffed chicken breasts. They come together surprisingly easily, are grain and dairy free, and are wrapped in bacon (‘Nuff Said). Mike’s brother (The picky sugar addicted one) was over and he thought they were pretty awesome, so if that isn’t seal of approval I don’t know what is. I used Applegate’s Sunday Bacon  for a couple of them, and since Mike stays away from pork, I used their Turkey Bacon for the others. Note, If you are on the WLC, Applegate bacon DOES contain a small amount of cane sugar, so it’s not compliant, HOWEVER you can get sugar-free Pork or Beef bacon from US Wellness Meats that is amazing, and very very WLC compliant! This was the first time I ever butterflied and pounded chicken breasts for a recipe so I was pretty psyched how good they came out.

This recipe is for 6 chicken breasts.

Filling:

  • 1/3 cup Macadamia Nut Ricotta
  • 1/8 cup walnuts
  • 1 apple
  • 1/2 jalapeno seeded and rinsed
  • 2-3 tbsp coconut milk
  • 1 tbsp lemon juice
  • 2-3 cups greens (spinach/baby chard)
  1. In a food processor, combine all the ingredients for the filling until they are chopped and mixed well.
  2. Butterfly and pound your chicken breasts  and arrange in a glass baking pan
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  3. spoon in 2-4 tablespoons of filling, depending on the size of the chicken breast, and fold over
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  4. Wrap with 2-3 slices of bacon
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  5. Bake 400 for 30-40 minutes until bacon is browned and chicken reaches an internal temperature of 160-165 degrees

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Butternut Squash and Root Celebration

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Here is a super easy and flavorful side dish. For a vegetarian option, omit the turkey bacon. You can also use regular pork bacon, but I tend to use Applegate Turkey Bacon because Mike doesn’t eat pork. Once again, the food processor (Yay Ninja) comes in super handy, and makes all the chopping a breeze. Just a little peeling and light chopping, and then the food processor, makes this a quick side dish for a busy weeknight.

Ingredients:

  • 1/2 a Butternut Squash Cubed
  • 1 Sweet Potato Cubed
  • 2 Carrot
  • 1 Parsnips
  • 4 Stalks Celery
  • 1 Onion
  • 6-7 Cloves Garlic
  • 3 Tbsp Coconut Oil
  • 1/4 cup Light Coconut Milk
  • Rosemary, Thyme, Sage, Salt
  • 3 slices Applegate Turkey Bacon

Prep:

  1. Add all the vegetables to a food processor and pulse until they form small-medium cubes. You might have to do this in a few batches, depending on the size of your food processor.
  2. Melt coconut oil in a pan over medium-medium high heat and add the veggie medley, as well as the coconut milk, and seasonings. Stir and cover.
  3. After a few minutes add the Turkey Bacon, breaking it up into small pieces with your hands.
  4. Cook, Stirring occasionally, until everything is cooked through and tender.

Berry Creme Chicken Breast

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I swear, cream based sauces look so gross in pictures….sorry! So I made this a few weeks ago, and it’s been lazily sitting in drafts because I was busy with the CrossFit Open, and things got busy and crazy. I was thinking to myself, how terrible I’ve been to you guys with lack of yummy things, so I’m  finally buckling down and posting this! Hopefully with the seasons changing, the weather getting warmer, and new flavors and inspiration, I’ll start the creation process anew. Recently I’ve just been doing a lot of basic dishes, nothing I would really consider a “recipe” so I’ve been slow on here. Lightly seasoned chicken and vegetables, or simple burgers, who wants to see THAT! At the moment I have a few posts in drafts, so look for new content this week! I want to get a few health based posts up, one on squatting, and maybe I’ll do a few “Day Of Food” type posts in the coming months, not too sure. Anyway, this was a weird thrown together concoction, but it came out really yummy and is full of healthy fats and protein. It was one of those meals where Mike looked at me like I had 17 heads when I told him about what was in it, but when he ate it, he loved it like crazy. It’s REALLY rich and thick, so a little goes a long way. I should actually make it again….maybe I’ll add pineapple *Ponders*

*Ahem*

Ingredients:

  • 7 oz Coconut Creme (coconut butter)
  • 2-3 tbsp Coconut Oil
  • 4 Chicken Breasts
  • 1 cup Frozen Mixed Berries (cherries, blackberries, raspberries, blueberries)
  • 2 Shallots
  • 3 Cloves Garlic
  • 1/2 Sweet Potato – chopped into small cubes
  • 3-4 tablespoons coconut aminos
  • A little Salt, pepper, thyme, basil, allspice

Heat the coconut oil in a pan and add the shallots, garlic, sweet potato, seasoning, and aminos and saute for a few minutes. Cut the chicken breast into cubes and add to the pan along with the coconut cream and berries. Stir and cook until the chicken is cooked through. The berries should have softened and combined with the coconut cream enough to turn it pinkish purple.

I served it with Curried Sweet Potato Fries. I just cut a sweet potato into wedges, and cooked them in a generous amount of coconut oil over medium-medium high heat,  and seasoned with a mixture of
Coriander, turmeric, allspice, salt, cumin.


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.


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