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.
- 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.
I love Patty Pan squash, they are one of my favorite seasonal vegetables in the summer, Not only are they tasty, but they have such a fun shape, it’s hard NOT to get creative. I found some bigger ones at the Fairway Market that just opened up, so I grabbed them with stuffing in mind. I found some grass-fed ground beef for a reasonable price as well as some wild mushrooms, so I left with a mission for dinner the next day. If you really want to make this paleo or whole life challenge compliant, omit the goat cheese, but since my system handles it well, i decided to include it.
- 2 large patty pan squash
- 2.5 lbs grass bed ground beef chuck
- 1 onion, Chopped
- 2 cloves garlic, Chopped
- 2 cups wild mushrooms, Chopped
- 2 tbsp coconut aminos
- 1/8 cup vegetable broth
- 1/2 cup greens (I used a mixture of kale, spinach, and chard)
- Sage,pepper,salt,thyme,smoked paprika
- 2-3 Tablespoons crumbled goat cheese (optional)
Bake patty pan at 350 for about 20-30 min while mostly cooking your filling. You WILL have extra filling. You just want to soften them up so you can easily scoop out the middle.
Cut off the top, just enough to expose the seeds. Scoop out the seeds, along with a little of the flesh to form a bowl. You can chop up any flesh and add it back inside, mixed in with your stuffing. If you are going to add some goat cheese, mix it with the stuffing, and crumble a little on top as well. Bake for another 15 -20 minutes until the cheese is golden brown.