Popular Paleo http://popularpaleo.com Making every bite count Sun, 23 Nov 2014 03:00:48 +0000 en-US hourly 1 http://wordpress.org/?v=4.0.1 Fish Sticks http://popularpaleo.com/2014/11/23/fish-sticks/ http://popularpaleo.com/2014/11/23/fish-sticks/#respond Sun, 23 Nov 2014 03:00:48 +0000 http://popularpaleo.com/?p=4359 And the secret ingredient in these fish sticks is… Pork Dust. Have you heard of Pork Clouds or tried them yet? They’re just about the most delectable light, fluffy, crispy fried pork skins out there. Amy from Paleo Cupboard got me hooked on them last year at PaleoF(x) and I’ve been playing around with them in various […]

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Paleo Fish Sticks on www.PopularPaleo.com #paleo #nutfree #glutenfree

And the secret ingredient in these fish sticks is… Pork Dust.

Have you heard of Pork Clouds or tried them yet? They’re just about the most delectable light, fluffy, crispy fried pork skins out there. Amy from Paleo Cupboard got me hooked on them last year at PaleoF(x) and I’ve been playing around with them in various recipes since.

So the geniuses that make Pork Clouds decided to take it a step further and create a flour of sorts from them called Pork Dust. It just so happens that Pork Dust makes the absolute BEST substitute for flour in savory recipes, in my humble opinion. I put this stuff in everything now. Meatloaf, meatballs, sprinkled over spaghetti squash and, as you can see here, as breading on these Fish Sticks. (Psssst… this could just as easily be used for Paleo chicken nuggets!) Trust me, you will fall out over the flavor these offer!

Fish Sticks
 
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A favorite for kids and adults alike, you won't believe the secret ingredient in these gluten and nut free fish sticks.
Author:
Recipe type: Main
Serves: 2 to 4
Ingredients
  • 12 oz to 16 oz firm white fish like cod or halibut
  • 1 egg + 2 tbsp water
  • 1 cup Pork Dust
  • ¼ cup tapioca flour
  • a few grinds of black pepper
  • about ¼ cup of fat like grass-fed ghee or pastured lard
  • sea salt to finish
  • Optional: squeeze of lemon or your favorite Paleo aioli or tartar sauce
Instructions
  1. Slice the fish into one-inch thick slices (think fish sticks!) and pat dry with a paper towel. Allow to sit uncovered in open air while the egg wash and flour are prepped. A dry fish is a happy fish...
  2. Beat the egg with 2 tablespoons of water.
  3. Combine the Pork Dust with the tapioca flour and black pepper in a separate dish.
  4. Lightly toss a piece of dry fish in the Pork Dust and tapioca just to really eliminate any excess moisture.
  5. Then dip it in the egg wash, allow any excess to drain off, and quickly place it back in the Pork Dust and tapioca.
  6. Gently rotate the fish in the breading to evenly coat all sides, then transfer it to a dry plate or cutting board to await frying. Repeat until all of the fish are breaded.
  7. Melt a quarter cup of fat like lard, duck fat or grass-fed ghee in a pan set to medium-high. The pan should only be around 6-inches wide, which allows us to use less fat to get the job done. (I usually break out my cast-iron skillet for this.)
  8. Working in batches so the pan doesn't get too crowded, fry the fish sticks on each side for about 3 to 4 minutes, or until the fish is golden brown. Do not attempt to turn the fish too soon or shift them around while they cook. If you do, the breading will likely separate and not look the way we want.
  9. After the fish is cooked, allow the fat to drain by setting it on a cooling rack or paper towel. Repeat until all the fish are done.
  10. Serve warm with a squeeze of lemon and/or your favorite Paleo aioli or tartar sauce!

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5 Ways to Revamp Leftovers http://popularpaleo.com/2014/11/20/5-ways-revamp-leftovers/ http://popularpaleo.com/2014/11/20/5-ways-revamp-leftovers/#comments Thu, 20 Nov 2014 03:00:48 +0000 http://popularpaleo.com/?p=4370 I love leftovers. In fact, I’m often attracted to recipes based on their leftover potential. Cause as much as I love cooking and feeding people healthy meals, I don’t love it enough to make it harder than it has to be… Do you ever wonder what to do with leftovers? Are you often stuck in […]

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5 Ways to Revamp Leftovers on www.PopularPaleo.com #paleo #paleodiet #glutenfree

I love leftovers. In fact, I’m often attracted to recipes based on their leftover potential. Cause as much as I love cooking and feeding people healthy meals, I don’t love it enough to make it harder than it has to be…

Do you ever wonder what to do with leftovers? Are you often stuck in a rut of reheating? I’ve got 5 methods to help you revamp leftovers into something just as awesome as the original.


Number One: Put an egg on it (AKA #putaneggonit)

Most mornings you can find me sitting at my desk, sipping on some butter coffee and noshing on a plate of reheated dinner with a freshly fried egg in silky lard or grass fed ghee. (You can get my favorite ghee here and the lard I love here). This is a ridiculously fast way to get in a warm and hearty breakfast that doesn’t really cost anything extra to make. Here are a couple examples of how I rock leftovers by just popping an egg on top: Paleo Tex-Mex Casserole and the Bacon & Green Onion Mac ‘n Cheese from Real Life Paleo by Paleo Parents:

Tex Mex Casserole Leftovers from www.PopularPaleo.com     Mac n Cheese from Real Life Paleo on www.PopularPaleo.com

Tip! I make a warm breakfast and lunch everyday for my guy (lucky him!), and dropping a few eggs over our dinner leftovers is a favorite of his too! If you send someone off in the mornings as well or need a fast solution for yourself, this is it!


Number Two: Frittatas, Hashes & Salads – Oh my!

When it comes to frittatas and hashes, the method is always the same when it comes to incorporating leftovers. Grab the opposite of what you have and cook it up with the one you do. Have veggies? Grab some meat or eggs. Have meat leftover? Dig out some veggies from the crisper, or whisk up some eggs for a frittata.

For salads, don’t underestimate mixing up random vegetables with chopped meat. It’s a mish-mash of deliciousness that looks weird and sounds weirder, but soldier on. It’ll fill you up!

Here are some more specific examples:

HAVE: ground beef
NEED: veggies like chopped bell peppers, fresh tomatoes, a handful of potatoes, leftover bacon grease
DO: Melt the bacon grease in a cast-iron skillet or saute pan, cook the diced potatoes for about 3 to 5 minutes, then add in the chopped bell peppers and leftover ground beef. Cook for another 3 to 5 minutes, or until the potatoes are soft and the beef is warm. Top with chopped tomatoes and serve right away. *It would not be wrong to observe tip number 1 and #putaneggonit

Another scenario:

HAVE: leftover Kale & Bacon
NEED: eggs
DO: Make a frittata using the leftover kale and bacon — Here’s a great recipe: Kale & Bacon Frittata

And yet another:

HAVE: half a roasted chicken
NEED: Brussels sprouts, apples, nuts, apple cider vinegar
DO: Make a crisp and kinda unconventional salad like this: Chicken & Brussels Sprouts Salad. You can mix this recipe up a lot depending on what you have on hand; consider it a method for you to play around with.


Number Three: Tater Toppers

From that last bit of Crock Pot Italian Beef  or a sauce like Fennel Onion Jam, the humble tater is always there to help you finish off your hard-earned groceries from the week. There’s really no right or wrong way to get this done—and your options are limitless!

Bake a sweet potato:

Scrub the skin, poke a few times with a fork (this releases the steam that builds up inside the tater), and bake them on a basic cookie sheet in a preheated 400°F oven for about 40 minutes. Then remove from the oven, allow to cool just a bit before slicing open, sprinkling some sea salt and topping with your leftover meat and/or veggies.

A while back I round up 10 ways you can top those baked potatoes. Lots of great ideas included there if this sounds like something you’d like to eat.

Pssst… sweet potatoes don’t get to have all the fun. Grab an avocado too! Here’s a 20 minute meal that could easily be made with any kind of leftover meat: Taco Boats in Avocado.


Number Four: Soup’s on!

Consider those bulk batches of taco meat, pulled pork, roasted chicken solid gold for soup starters. Think about it: most of the seasoning has already been done for you.

Take my Super Easy Paleo Slow Cooker Taco Soup, for example.  Here’s a basic recipe using a pound of ground beef, but that could easily be substituted with your leftover taco meat or even leftovers from Crock Pot Fajita Chicken. Skip the slow cooker, and instead bring the same ingredients together stove up in a Dutch oven or something, and voila! taco or enchilada soup done in minutes. {click the image below for even more ideas!}

Super Easy Paleo Slow Cooker Taco Soup on www.PopularPaleo.com

Another way soup rocks is via bone broth. Dump those veggies that look like they’re on their way out along with bones from grass-fed cows or maybe the bones leftover from a roasted chicken dinner and you’ll have broth in a half day’s time. See how Nom Nom Paleo knocks out quality bone broth with this method. You could easily swap out bones from leftover roasted chicken too!


Number Five: Pizza Time

Consider this: who exactly came up with the taco pizza? It’s kind of a stroke of genius. One day you’re having tacos, the next day you’re having pizza. Sounds good to me! Thankfully, pizza is not a thing of the past in Paleo. We can have lots of fun with this food too.

After all, crusts are just blank canvases for us to top with whatever combination of flavors and ingredients our brains can think up (or in my case more often than not, based on which foods demand eating first).  I’ve put a bazillion different things on top of a Paleo-friendly crust and called it dinner.

Next time you’re staring down some mixed veggies, consider throwing them on a pizza with a quick pesto. Or if you have leftover roast beef, slice it thin, lay it over a Paleo-friendly BBQ sauce, then finish with fresh arugula, cilantro and thinly sliced red onion when it’s hot out of the oven. YUM!

Keep in mind, you do not need tomato sauce or a bunch of cheese to make a tasty pizza. It’s familiar, it may even be comforting, but it’s not necessary. Here are a couple great alternatives:

But in the event you want something that’s like cheese, check out what Paleo Cupboard did to make that happen with THIS RECIPE.

The three pizza crusts that I recommend are:

Thin Crispy Pizza Crust from A Girl Worth Saving

Almond flour crust from Unrefined Kitchen

New York Style Pizza Crust from Zenbelly


Want more ideas? Here are some specific recipes based on what you might have lingering around in your fridge…

Lots of celery and cauliflower hanging out? Celery Soup by Cavegirl Cuisine

Leftover sweet potato and cauli-rice? Try Meatified’s Tuna Cakes — they’re light, crisp and AIP-approved! (Confused about which tuna to buy? Many regular brands store their tuna in soy if you can believe it, but not Vital Choice. Order it from Barefoot Provisions and take advantage of the other sales and special offers.)

Of course, there’s always Shepherd’s Pie. Gutsy By Nature has one that looks full of flavor!

And with the holidays around the corner, this lettuce wrap by Primally Inspired may come in handy for you guys.

Oh and this one from Stupid Easy Paleo looks awesome: Leftover Turkey Yellow Curry. I could totally eat some of that over leftover mashed cauliflower or cauli-rice!


So there you go. Five solid ways to revamp your leftovers, transforming them into something fresh and full of flavor! Isn’t Paleo fun?

What ideas do you have?

Please feel free to share your tried-and-true methods for repurposing leftovers in your home.

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Probiotic Green Smoothie http://popularpaleo.com/2014/11/18/probiotic-green-smoothie/ http://popularpaleo.com/2014/11/18/probiotic-green-smoothie/#comments Tue, 18 Nov 2014 21:38:42 +0000 http://popularpaleo.com/?p=4434 Go Team Smoothie! There’s a fair share of smoothie haters out there, but I gotta say, I’m a big fan of them. Though, context matters here. Loading a blender full of sugary fruits and dairy isn’t exactly taking advantage of this platform to quickly and conveniently deliver nutrient-dense whole foods to our tummies first thing in […]

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Probiotic Green Smoothie on www.PopularPaleo.com #paleo #greensmoothie

Go Team Smoothie!

There’s a fair share of smoothie haters out there, but I gotta say, I’m a big fan of them. Though, context matters here. Loading a blender full of sugary fruits and dairy isn’t exactly taking advantage of this platform to quickly and conveniently deliver nutrient-dense whole foods to our tummies first thing in the morning, post work out or really any time you’re on the go or aren’t able to prep a full meal. To make the most of our smoothies, we gotta think outside the box a little bit.

For me, essential vitamins, protein, amino acids, probiotics for gut health, antioxidants and healthy fats are pure winners. Those are pretty much at the heart of a Paleo diet in general too now that I think about it… With a few smart ingredients, I can make ALL of that happen easily in one cup. Here are my choices:

Baby Spinach

Spinach is rich in Vitamins A & B and also contains a host of minerals. There’s even a touch of protein in spinach too, which is always a welcome addition. Because the leaves of baby spinach are loaded with water and are soft (unlike coarse kale or collards), it purees effortlessly (and relatively tastelessly) into smoothies.  It’s like drinking your salad for breakfast!

Kombucha Tea

Kombucha is an ancient fermented tea that is loaded with healthy bacteria, probiotics, acids and enzymes and assist digestion, detoxification and even joint care. Kombucha also helps to boost our immune systems thanks to the antioxidant content. Fermented foods are excellent for supporting digestive health.

While store-bought kombucha can get a bit pricy, home-brewing takes about $25 to $50 to start up and only a few bucks to maintain. I bought this kit about two years ago and it’s still producing great kombucha tea!

Coconut Milk

Coconut milk, like coconut oil, is a saturated fat and is high in medium-chain triglycerides (MCT) which is easily used as fuel for the body (and is easy to digest). It’s also a good source of folate and choline. So while coconut milk is a natural choice for Paleo eaters, there are some things to consider. Be sure to buy organic, full fat coconut milk in a BPA-free can. Ensure that there are no additives like guar gum in the list of ingredients as well. This brand of coconut milk is a good example of what to look for.

I use coconut milk to add a little extra liquid to the smoothie, plus a touch of creaminess that makes it yummy! Also, the fat content of the coconut milk helps my body absorb the fat soluble vitamins in the other ingredients.

Avocado

Avocados are definitely one of nature’s superfoods and an ideal substitute for inflammation-causing dairy or high-sugar fruits like bananas in smoothies. Loaded with healthy fats, vitamins, minerals, it’s no wonder the avocado is celebrated by a variety of diet philosophies—Paleo included. The reason I like to add it to smoothies is that, much like spinach, it is relatively flavorless when combined with the other ingredients and is the healthiest way to get a smooth and creamy drink.

Frozen Organic Berries

Berries are a common smoothie ingredient. I choose them because of their antioxidant qualities, low-sugar levels and the host of vitamins and minerals they offer, such as Vitamins A & C, phosphorus, magnesium, calcium and potassium. They also contain Vitamin K, which like Vitamin D, is a fat-soluble vitamin. This means in order for the body to absorb it, fat is required. Avocado and coconut milk are healthy fats that keep me from missing out on all of the vitamins these berries have to offer.

I use frozen instead of fresh because I can buy them in bulk for a great price and they take the place of ice in my smoothie, keeping it cold without watering it down.

Grass-fed Collagen

Collagen is loaded with the kind of micronutrients many folks don’t pay much attention to — but that doesn’t mean it isn’t a worthy pursuit! Amino acids and essential fatty acids are the backbone to many of our cells. Without them, our bodies don’t work all that well. While all of these amino acids and essential fatty acids can be found in normal food like eggs, grass-fed beef, salmon, etc., I appreciate the concentration and guarantee I get from simply adding a tablespoon of this stuff to my smoothies. It’s flavorless and doesn’t effect the texture in a weird way.

I choose grass-fed collagen so I know it’s sourced from grain-free cows, critical for ensuring the proper fatty acid profile.   Since phytonutrients help collagen break down, it’s a good thing berries and spinach are included in this smoothie. It’s the full package!

(Two brands I trust are Great Lakes and Vital Proteins)

Chia Seeds

Chia seeds are such a super food. They are loaded with calcium! In fact, if you’re looking for dairy-free alternatives for calcium, make sure to add these little seeds to your shopping list. These seeds also contain a high amount of minerals, fiber and essential fatty acids.

Chia seeds become gel-like when absorbing liquid. I let them sit for a few before drinking my smoothie so they have a chance to plump up a bit, adding to the creamy texture of the smoothie since I don’t include any dairy.

Probiotic Green Smoothie
 
Prep time
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Green smoothies are a great way to pack a ton of nutrient-dense ingredients into one convenient drink!
Author:
Recipe type: Treat
Serves: 1
Ingredients
  • 1 handful organic baby spinach
  • 1 cup kombucha tea
  • ½ cup coconut milk
  • ½ avocado (peel and pit removed)
  • ½ cup frozen mixed organic berries
  • 1 tbsp grass-fed collagen (I prefer this brand and this brand)
  • 1 tbsp chia seeds
Instructions
  1. Combine all ingredients except for the chia seeds in a blender. I like to use my single-serve blender for added convenience.
  2. Once the ingredients are smooth, add in the chia seeds and do a couple quick pulses to combine.
  3. Enjoy!

Sources: Nutrition data spinach, berries, chia seeds, avocado, coconut milkKombucha Health Benefits, Definition of Amino Acids, collagen nutrition, nutrition information about collagen, collagen hydrolysate, 3 reasons coconut milk may not be your friend 


 

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Apple Butternut Crumble http://popularpaleo.com/2014/11/16/apple-butternut-crumble/ http://popularpaleo.com/2014/11/16/apple-butternut-crumble/#comments Sun, 16 Nov 2014 23:22:32 +0000 http://popularpaleo.com/?p=4364 I consider successfully sneaking vegetables into any recipe a clear victory. After making the “Bacon and Green Onion Mac ‘n Cheese” from Real Life Paleo by Paleo Parents a couple times, I had some leftover shredded butternut squash I wanted to use up. Thankfully, I had some apples hanging out as well… and it gave […]

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Apple Butternut Crumble on www.PopularPaleo.com | Gluten free, perfect for the holidays! #paleo

I consider successfully sneaking vegetables into any recipe a clear victory.

After making the “Bacon and Green Onion Mac ‘n Cheese” from Real Life Paleo by Paleo Parents a couple times, I had some leftover shredded butternut squash I wanted to use up. Thankfully, I had some apples hanging out as well… and it gave me an idea. Apple Butternut Crumble, just like the majority of the recipes on my blog, was born out of the need to use leftover foods in a revamped way. I gotta say, this one just became a new favorite.  And heads up, if you’re looking for some gluten free foods to serve for upcoming holiday meals, this recipe is a winner.

In full disclosure, this recipe requires a lot of grating. As someone who absolutely hates grating, I always break out my food processor as a short cut. If you have a food processor, do yourself a favor and pick up a shredding disk attachment. For example, I have this basic Cuisinart processor, so I use these disks to grate stuff in seconds. If you don’t have this yet, definitely consider buying one (you’ll also need this stem too in order to fit the disk to the processor.)

Apple Butternut Crumble
 
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This slightly sweet dish is perfect as a side or a healthy dessert!
Author:
Serves: 6 to 8
Ingredients
  • For the filling:
  • 2 cups shredded butternut squash
  • 3 cups shredded sweet apples (about 3 large apples, like Honeycrisp)
  • ¼ tsp ground cinnamon
  • 2 tbsp tapioca flour
  • 1 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • pinch kosher salt


  • For the crumble:
  • 1 cup almond flour (I prefer this brand)
  • ¼ cup cold/firm grass-fed ghee (cold butter works too)
  • 2 tbsp coconut palm sugar
  • ¼ tsp kosher salt
  • ¼ tsp pumpkin pie spice
Instructions
  1. Preheat the oven to 350°F.
  2. Mix the ingredients for the crumble first and store in the refrigerator once combined. Use a fork or pastry cutter to cut in the cold/firm ghee or butter into the almond flour so it resembles coarse sand.
  3. Shred the butternut squash and apples.
  4. Combine with remaining ingredients for the filling.
  5. Pour the apple-butternut filling into a baking dish (like this one), then top with the cold crumble topping.
  6. Bake for 35 to 40 minutes, or until the filling is bubbling and the crumble is golden brown.
  7. Allow to cool for 5 minutes before serving.

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Apple Butternut Crumble on www.PopularPaleo.com | A low-sugar, gluten-free dessert perfect for keeping your holidays healthy. #paleo #glutenfree

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Tuesday Night Chicken http://popularpaleo.com/2014/11/13/tuesday-night-chicken/ http://popularpaleo.com/2014/11/13/tuesday-night-chicken/#comments Thu, 13 Nov 2014 18:17:40 +0000 http://popularpaleo.com/?p=4410 I finally get to share a FULL sneak peek recipe from The Frugal Paleo Cookbook today! Woo hoo! I chose my Tuesday Night Chicken to share with you guys because we all could use more easy chicken recipes in our lives, right? Also, it showcases a couple of my favorite strategies for doing this frugal […]

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Tuesday Night Chicken from The Frugal Paleo Cookbook by Ciarra Hannah #paleo #healthy

I finally get to share a FULL sneak peek recipe from The Frugal Paleo Cookbook today! Woo hoo!

I chose my Tuesday Night Chicken to share with you guys because we all could use more easy chicken recipes in our lives, right? Also, it showcases a couple of my favorite strategies for doing this frugal Paleo thing. Stretching proteins and building a boldly flavored dish with minimal ingredients are two keys to making recipes that maximize the groceries you purchase: 1) you’re creating a larger meal without adding a bunch of extra ingredients and 2) none of it will be wasted cause it tastes so darn good…

The other fun thing I get to show you is a couple of the 15 salt-free spice blends I’ve included that are created using only five or less basic herbs and spices. Variety is the spice of life, so here’s your chance to prep basic, affordable meats and vegetables and never repeat a flavor profile for at least two weeks!

Consider this… Let’s say you pick up a good deal on chicken thighs and kale. By changing up the methods and the spice blends, you could conceivably create more than 20 different meals. Now that’s what I’m talking about! Flexible, creative meals that taste great and use easily accessible ingredients. This is my frugal Paleo world.

A bit more about the spice blends (cause I think they’re going to be very helpful for you guys!), none of these spice blends have salt added, and for good reason. Salt is a picky little bugger… I explain this in detail in this book (like more detail than normal people go into about salt). But the bottom line is that the right kind and amount of salt really depends on the kind of recipe, the kind of cooking method and the kind of ingredients that are being seasoned. And before I digress into a 3-page essay on this topic, I’ll leave it at that.

There are two blends used for Tuesday Night Chicken. The first is my House Seasoning Blend that I keep on hand in real life. It’s such a versatile mix of spices that jazz up everything from eggs to shrimp to chicken. Blend these spices together and use it to season the chicken before searing it.

HOUSE SEASONING BLEND
1 tsp garlic
1 tsp onion
1/4 tsp cayenne
1/2 tsp black pepper

The second is my Italian Blend. I like the ratio of these traditional Italian herbs for a well-rounded flavor. My secret ingredient is the red chili flakes. There’s just enough included to “warm” the recipe without creating detectable heat. It makes this tomato sauce, in particular, taste like it has been simmering for hours instead of just 20 minutes.

ITALIAN SEASONING BLEND
1 tsp basil
1 tsp oregano
1/2 tsp marjoram
1/2 tsp thyme
1/4 tsp red chili flakes

Tuesday Night Chicken
 
Prep time
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Here's a sneak peek recipe from The Frugal Paleo Cookbook releasing on December 2nd! This chicken recipe is so easy you'll want to make it any ol' night of the week.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 2 to 4
Ingredients
  • 2 large skinless, boneless chicken breasts (about 1 pound [454 g])
  • 1 tsp (5 g) House Seasoning Blend
  • Extra virgin olive oil
  • 1 cup (150 g) diced white or yellow onion
  • 2 cloves garlic, minced
  • 1 batch Italian Seasoning Blend
  • ½ tsp kosher salt
  • ¼ tsp ground cinnamon
  • 1 (14.5 oz [411 g]) can fire-roasted tomatoes
  • Fresh basil and/or flat-leaf parsley for garnish
Instructions
  1. Prepare the chicken breasts first by filleting lengthwise to make 2 thick breasts into 4 thinner ones. Dust both sides with the House Seasoning Blend.
  2. Heat a high-sided skillet over medium-high heat and add a little bit of olive oil to the pan—enough to just coat the bottom. When the oil is hot, lay the seasoned chicken breasts in to sear. Work in batches to avoid overcrowding the pan as overcrowding leads to steaming, not browning. When the chicken has been seared (note, not fully cooked) on both sides, transfer it to a plate and set aside.
  3. Reduce the temperature to medium and replenish the pan with a little more olive oil if it looks dry. Add the onion, garlic, Italian Seasoning Blend, kosher salt and cinnamon and cook, stirring often. If you are not accustomed to building sauces this way, I know it may appear a bit strange, but trust me on this. Applying heat and oil to the dried herbs prior to immersing in liquid revives the oils and creates a deeper flavor. It’s the trick to crafting a rich tomato sauce in such a short amount of time.
  4. Cook until the onion is translucent and the garlic and herbs fragrant. Pour in the fire-roasted tomatoes and mix together. When the sauce bubbles, add the par-cooked chicken back to the pan, nestle it into the spiced-tomato-goodness, cover and reduce the temperature to a simmer.
  5. Simmer for 15 to 20 minutes while chopping the fresh garnishes—use either or both basil or flat-leaf parsley. This final simmer also allows plenty of time to whip up a quick vegetable side like an easy salad, sautéed dark leafy greens or Pan-Roasted Cauliflower & Zucchini, which is available on page 157 of the book or here on www.PopularPaleo.com.
  6. I like to serve this directly from the pan after scattering with the vibrant green fresh herbs.

 

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Tuesday Night Chicken from The Frugal Paleo Cookbook by Ciarra Hannah on www.PopularPaleo.com #paleo #glutenfree #healthy

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Chocolate Chip Cookies http://popularpaleo.com/2014/11/12/chocolate-chip-cookies/ http://popularpaleo.com/2014/11/12/chocolate-chip-cookies/#comments Wed, 12 Nov 2014 01:10:21 +0000 http://popularpaleo.com/?p=4381 I have the privilege of sharing a recipe from Paleo Eats BEFORE it releases this January! Paleo Eats is the upcoming cookbook from Kelly of A Girl Worth Saving and, personally, I can’t wait to get this one.  Kelly was my first Paleo food crush when I started down this path a couple years ago. […]

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Chocolate Chip Cookies from Paleo Eats by Kelly Bejelly

I have the privilege of sharing a recipe from Paleo Eats BEFORE it releases this January! Paleo Eats is the upcoming cookbook from Kelly of A Girl Worth Saving and, personally, I can’t wait to get this one.  Kelly was my first Paleo food crush when I started down this path a couple years ago. She has a knack for recreating favorite comfort foods with Paleo-friendly ingredients that blow mah miiiind.

For so many of us, especially those with kiddos or reluctant spouses, finding a solid Paleo recipe that taste just as good as the “old” one, is a godsend. Chocolate chip cookies are a perfect example of this.  Dare I say, a good Paleo chocolate chip cookie can very well be the gateway food to a healthier, gluten-free lifestyle.

I’m super happy that I get to share her recipe for chocolate chip cookies today! Don’t forget to pre-order to reserve your copy of Paleo Eats!

Paleo Eats by Kelly Bejelly


Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Chocolate Chip Cookies from Paleo Eats by Kelly Bejelly
Author:
Recipe type: Dessert
Serves: 18 cookies
Ingredients
  • Ingredients:
  • 8 whole Deglet Noor dates, pitted
  • 2 cups blanched, superfine almond flour (I only recommend this brand)
  • ½ cup unsweetened shredded coconut
  • 1 large egg
  • 1 tablespoon maple syrup
  • ¼ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ½ cup dark chocolate chips (I like this brand)
Instructions
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. Place the dates in a food processor and pulse for 30 seconds to break them up. Add the almond flour, coconut, egg, maple syrup, salt, vanilla, and cinnamon and pulse for 1 minute to combine.
  3. With a spoon, mix in the chocolate chips.
  4. Shape a large spoonful into a 2-inch ball and place it on the prepared baking sheet. With a cup, flatten the ball to ½ inch thick. Repeat with the rest of the dough.
  5. Bake for 10 to 12 minutes, or until golden brown. Remove from the oven and let cool on a rack before serving.
  6. Store leftovers in an airtight container at room temperature for 3 to 5 days.

 Click HERE to pin this awesome cookie recipe!

Chocolate Chip Cookies from Paleo Eats on www.PopularPaleo.com #glutenfree


There are some specialty ingredients and cooking tools that help make this cookie come together smoothly: a food processor, cooling racks, good quality shredded coconut, pure maple syrup, and the absolute best almond flour: Honeyville super fine grind.

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Homemade Apple Chips http://popularpaleo.com/2014/11/09/homemade-apple-chips/ http://popularpaleo.com/2014/11/09/homemade-apple-chips/#comments Sun, 09 Nov 2014 06:00:33 +0000 http://popularpaleo.com/?p=4314 So my husband bought me a dehydrator the other day… In a time when most women are appalled at the thought of their guy giving them a kitchen appliance, mine knows that’s just about the coolest thing he could give me (aside from the opportunity to cook with Mario Batali or hang out with Anthony Bordain for […]

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Homemade Apple & Banana Chips on www.PopularPaleo.com

So my husband bought me a dehydrator the other day…

In a time when most women are appalled at the thought of their guy giving them a kitchen appliance, mine knows that’s just about the coolest thing he could give me (aside from the opportunity to cook with Mario Batali or hang out with Anthony Bordain for a day…)

As a dehydration newbie, I didn’t want to jump out of the gate with a jerky or anything complicated. I’m content to use up this monster pile of apples I somehow acquired and the last two bananas that are clearly on their way out.

Here’s how to make straight-forward apple chips at home using a dehydrator. It’s so easy you’ll wonder why you haven’t done this yet!

Keys to successful dehydrating:

  • remove the peels – they’re tough and won’t dry properly with the fruit. It’s not that you can’t keep them, it’s just that it will make a wonky looking/texturally weird end product.
  • uniform slices – this ensures everything cooks at the same rate. Otherwise some will be dry and crisp, while others are still soft and chewy.
  • time – there’s no rushing this process, so don’t expect to do it in a hurry.

When it comes to apples, I like to use a vegetable peeler to run along the outside of the apple. I can usually remove the peel in one piece too! It’s faster than breaking out one of those corer-peeler-slicer contraptions and doesn’t hack too much into the fruit the way doing it with a paring knife can (depending on your skillz, of course).

Peel an apple

Now to decide how to get slices.  The core needs to be removed so you have two options. Slice the apple in half, then do “V” cuts into the halves to remove the core. This works fine, but isn’t my preferred method.

remove an apple core

I like to cut the core out this way:

How to core an apple easily

Then slice each section into even pieces. Just do the best you can! Mandolins can work, but given how small the apple sections are, it might be more headache than its worth.

apple slices

At this point, if you’d prefer to toss the apple slices in lemon juice, do it. I prepared half the batch with lemon, half without. I noticed that the lemon-apples had a slightly better taste and, of course, don’t oxidize as quickly.

Then just arrange the slices on the trays, leaving a little bit of space in between.

arrange on tray

Now, you just have to stack up the trays and set the temperature and timer according to the manufacturer’s instructions. Dehydrators are kinda like slow cookers and tend to vary from brand to brand. Be sure to follow what yours indicates is the right time for apples (and bananas if you’re doing them too).

Bananas are prepared the same way, and just require a bit longer cooking time to fully dry out. I like my bananas a little chewy, so I don’t dry them all the way to crisp. Definitely make them to your preference!


Kitchen tip!
We are having a very warm fall here in the Pacific Northwest and gnats are going bonkers as a result! Drying the fruit hypnotized them and I swear, brought the little suckers from the neighborhood to my kitchen.  To combat that, I set out small dishes of apple cider vinegar (just the cheap stuff!) with a drop of regular dish soap. The vinegar is stronger than the fruit, so it’s an effective decoy from my beautiful chips-in-progress. The drop of dish soap helps prevent a film from forming over the top. This way once a gnat lands, it can’t get back out!


Don’t have a dehydrator? Here are three options to check out:

1. The Mac Daddy of Dehydrators: Excalibur
It’s high speed! 9 trays, 15 square feet of drying space and has an automatic shut off timer so you don’t have to worry about it running longer than 26 hours. It’s Amazon Prime qualified, which means shipping is free for Prime members.

Retail: $350
Sale price: $241.50 (per my check 11/5/14)

2. Professional Quality at a Reasonable Price: Waring
This one includes a “fruit roll up” sheet for making homemade fruit leathers — genius! 5 interlocking trays, 4 star rating and it’s on sale. This one gets my vote!

Retail: $130
Sale price: $63.81 (per my check 11/5/14)

3. Budget Buy with Nifty Add-Ons: Nesco
The base unit a great price and offers cool add-on items like sheets for making fruit leathers and “Clean a Screen” liners that are flexible to easily peel away stickier items. They’re great for drying small items like fresh herbs, as well. Tons of potential with this unit; everything is at an affordable price.

Retail: $49.99
Sale price: $34.99 (per my check 11/5/14)


Click here to pin this!

Homemade Apple & Banana Chips on www.PopularPaleo.com

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Seattle Book Signing with Paleo Parents http://popularpaleo.com/2014/11/06/tpv-seattle-book-signing/ http://popularpaleo.com/2014/11/06/tpv-seattle-book-signing/#respond Thu, 06 Nov 2014 06:30:34 +0000 http://popularpaleo.com/?p=4336 Hey friends! Don’t miss out on your chance to meet Stacy Toth from Paleo Parents and the awesome new book Real Life Paleo in Seattle on November 15th! I’ll be joining her along with our pal Mickey Trescott from Autoimmune Paleo for the event as well! I would LOVE to meet some of my fellow […]

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The Paleo View Book Signing

Hey friends! Don’t miss out on your chance to meet Stacy Toth from Paleo Parents and the awesome new book Real Life Paleo in Seattle on November 15th! I’ll be joining her along with our pal Mickey Trescott from Autoimmune Paleo for the event as well! I would LOVE to meet some of my fellow Washingtonians! You know I live here, right? ;-)

Bring your copy of Real Life Paleo, Beyond Bacon or Eat Like A Dinosaur for Stacy to sign!

RSVP to the event: CLICK HERE  This way they can make sure there’s enough room for everyone.

And leave me a comment below if I’ll get a chance to meet up with you!


Have you seen my review of Real Life Paleo yet? Click HERE to see why this book is in my Top 5 Must-Have Paleo books and check out the FOUR holiday menus I’ve put together using only recipes found in Real Life Paleo!

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Plan your holiday meals with Real Life Paleo! http://popularpaleo.com/2014/11/05/plan-paleo-holiday-one-book/ http://popularpaleo.com/2014/11/05/plan-paleo-holiday-one-book/#comments Wed, 05 Nov 2014 08:00:14 +0000 http://popularpaleo.com/?p=4229 I just received my advance copy of Real Life Paleo by Stacy Toth and Matthew McCarry (AKA Paleo Parents) and I’m wowed! Remember back when Practical Paleo first came out? I poured over every page soaking up all of the details, making a long list of recipes I knew I had to try and flagged […]

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I just received my advance copy of Real Life Paleo by Stacy Toth and Matthew McCarry (AKA Paleo Parents) and I’m wowed! Remember back when Practical Paleo first came out? I poured over every page soaking up all of the details, making a long list of recipes I knew I had to try and flagged nearly every other page with sticky notes so I could quickly find what I knew I’d be looking for in the weeks to come. Real Life Paleo is the next Practical Paleo–but this time, it’s all about the family! This book is Eat Like a Dinosaur, Beyond Bacon, 3 Phase Paleo and Paleo To Go rolled into one monster resource!

Recipes are thoughtfully organized, and each chapter has a legend indicating if the recipe can be made in under 30 minutes, if it’s 5 ingredients or less, if it’s one-pot style, if it’s good for holidays, and lastly, if it’s “to-go” material. So. Friggin. Smart. There’s also a section in the back of the book that classifies the recipes according to common allergies… Need egg free? No problem. Avoiding nuts? Gotcha covered. Are nightshades an issue? Navigate this book with confidence.

If you are looking for a one-stop resource to help your family swap out the unhealthy foods, remove problematic ingredients and start healing yourselves from the inside out, THIS IS YOUR BOOK.

Want to buy this one? Order it here and get free shipping with an Amazon Prime account!

Plan Holiday Meals with Real Life Paleo! | www.PopularPaleo.comThis book lives up to the title of real life and is loaded with the exact kind of foods that I eat everyday, plus a wide variety of recipes that are fitting for any occasion… which leads me to my post today. You can and should plan your holiday meals with this ONE book. It took me just a few minutes to put these four full holiday menus together–they are deliciously perfect!

Thanksgiving Menu from Real Life Paleo by Paleo Parents

Menu 1: Thanksgiving

Appetizers
Stuffed Mushrooms
Meatballs in a Pig Blanket

Main Dishes
Turkey Breast with “Cheese” & Cranberries
Sage & Citrus Roasted Chicken

Sides
Green Bean Casserole
Citrus Broccoli
Cauli-Mash
Butternut Bisque
Spinach, Walnut & Bacon Salad

Desserts & Drinks
Pumpkin Cider Latte
Pecan Pralines
Pumpkin Parfait


Holiday Buffet from Real Life Paleo by Paleo Parents

Menu 2: Holiday Buffet

Drinks & Treats
Egg Nog
Peppermint Hot Cocoa
Marshmallows
Snicker Doodle Whoopie Pies

Proteins
Brisket with Onion Jam
Slow Roasted Pork Shoulder

Veggies & Snacks
Green Onion & Bacon Mac-n-Cheese
Spinach Artichoke Dip
Almond Meal Crackers
Prosciutto Wrapped Pears
Roasted Rainbow Carrots
Caesar Salad


Christmas Brunch from Real Life Paleo by Paleo Parents

Menu 3: Christmas Morning Brunch

Drinks & Treats
Smoothies
Monkey Bread
Quick Banana Souffle Cake

Main Dishes
Eggs in a Nest
Blueberry Sage Breakfast Patties

Sides
Sweet Potato Apple Hash


NYE Menu from Real Life Paleo by Paleo Parents

Menu 4: New Year’s Party!

Protein-Based Appetizers
Mint Lamb Meatballs
Chicken Liver Mousse with Almond Meal Crackers
Pork Belly Bites with Arugula
Crab Balls with Tartar Sauce

Fruit & Veggie Appetizers
Grilled Asparagus
Winter Salad
Prosciutto Wrapped Pears

Treats
Samoa Brownies
Monster Cookie Dough Bites with assorted fruit dippers
Lemon Thumbprint Cookies


I want to make all of these recipes right this very minute! Can you believe how easy that was? Four holiday parties, one family friendly cookbook. You guys have gotta get this one on your kitchen counter as soon as possible.

Plan Holiday Meals with Real Life Paleo! | www.PopularPaleo.com


Click HERE to pin this Thanksgiving menu!

Thanksgiving Dinner by Real Life Paleo

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Frugal Paleo Pre-Order Bonus Package! http://popularpaleo.com/2014/11/04/frugal-paleo-bonus/ http://popularpaleo.com/2014/11/04/frugal-paleo-bonus/#comments Tue, 04 Nov 2014 19:18:54 +0000 http://popularpaleo.com/?p=4331 Head’s up guys! From now until December 1st, when you pre-order The Frugal Paleo Cookbook online at Amazon.com or Barnes & Noble, I’m giving YOU my exclusive Frugal Paleo Bonus Material! This includes: My 20 Frugal Finds at Costco 10 Paleo Diet Myth Busters! Special offers to SEVEN Paleo brands and services like Barefoot Provisions, […]

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Frugal Paleo Bonus Material available through December 1st with all qualifying pre-orders now on www.PopularPaleo.com

Head’s up guys! From now until December 1st, when you pre-order The Frugal Paleo Cookbook online at Amazon.com or Barnes & Noble, I’m giving YOU my exclusive Frugal Paleo Bonus Material! This includes:

  • My 20 Frugal Finds at Costco
  • 10 Paleo Diet Myth Busters!
  • Special offers to SEVEN Paleo brands and services like Barefoot Provisions, Fat Face Skincare, PrimalPal (the best online meal planning service), Tx Bar Organics, Pure Indian Foods, Exo Protein Bars and WholeMe.

Have you already reserved your copy?

CLICK HERE TO GRAB YOUR BONUS MATERIAL RIGHT AWAY!

Still need to pick one up? Good news — it’s only $13.49 right now thanks to the pre-release sale going on! Head to Amazon.com or Barnes & Noble online and pre-order, then come back here and finish the process by clicking the link above.  Easy peasy.


A huge thank you to Barefoot Provisions, Fat Face Skincare, PrimalPal, Tx Bar Organics grass-fed beef, Pure Indian Foods, Exo Protein Bars and WholeMe for their generosity! You guys made this fabulous bonus package happen!

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Celebrate The Frugal Paleo Cookbook: It’s Giveaway Time! http://popularpaleo.com/2014/10/24/celebrate-frugal-paleo/ http://popularpaleo.com/2014/10/24/celebrate-frugal-paleo/#comments Fri, 24 Oct 2014 08:00:14 +0000 http://popularpaleo.com/?p=4231 It’s almost time for The Frugal Paleo Cookbook to hit shelves everywhere! Naturally I’m stoked to have my first full-print cookbook launch, but more so I can’t wait to show everyone how to do this Paleo thing without spending more than they’re comfortable with on groceries. It’s entirely possible to manage a Paleo lifestyle on any budget! Pre-order […]

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Celebrate The Frugal Paleo Cookbook with this huge giveaway on www.PopularPaleo.com

It’s almost time for The Frugal Paleo Cookbook to hit shelves everywhere! Naturally I’m stoked to have my first full-print cookbook launch, but more so I can’t wait to show everyone how to do this Paleo thing without spending more than they’re comfortable with on groceries.

It’s entirely possible to manage a Paleo lifestyle on any budget!

Pre-order your copy here while it’s still discounted (it’s about $13.49 on Amazon right now) The price jumps to $19.99 on December 2nd! So reserve your book on sale and get it delivered to your doorstep first! Also, be sure to hang on to that confirmation number… I just may have a super duper amazing bonus package in the works for all of my early birds! Stay tuned for more info!

The Frugal Paleo Cookbook from the creator of www.PopularPaleo.com

buy now button

To celebrate the launch of my first book, I’m offering you guys a chance to win three prizes in my biggest giveaway yet! Three lucky winners will receive incredible prizes to my absolute favorite Paleo lifestyle vendors. (enter drumroll…)


FIRST PRIZE

Celebration Giveaway on www.PopularPaleo.com

Huge basket of goodies worth over $200!

  • *JUST RELEASED!* Paleo Takes 5 or Fewer: Healthy eating was never easier with these delicious 3, 4, and 5 ingredient recipes! by Cindy Sexton
  • Coffee Blocks‘ 6-pack sampler of this delicious instant butter coffee! (No really, it exists! Click here)
  • $15 gift card to shop at WholeMe.com (Their Eat Me Almond Clusters are sooooooo good!)
  • 12-pack sampler of the awesome Exo Protein Bars! Yep, those cricket flour bars. They’re nutty and delicious and not at all creepy. I’ll get you hooked on them yet!
  • Cleansing Oil & Myrrhaculous Face Cream from Fat Face Skincare (my new product crush… you’ll fall in love too!).
  • 1 jar of grass-fed ghee, 1 jar of Coffee++ (a blend of cultured ghee and MCT oil formulated for butter coffee), 2.5 oz jar of turmeric and the Assorted Spiced Ghee Sampler from Pure Indian Foods!

SECOND PRIZE

Celebration Giveaway on www.PopularPaleo.com from TX Organics & FatWorks

TX Bar Organics is offering one lucky winner 10 pounds of their incredible grass-fed ground beef! This is the good stuff guys — the ranch is 100% organic, the beef is grass-fed and finished and the farm itself is family-owned and operated. They’re also throwing in a pair of their NO BULL knee socks! Woot!

And to cook up that awesome ground beef, you’ll need the best fat on the market: FatWorks. Quality matters and FatWorks is rendering out premium pure lard, leaf lard, tallow, and duck fat for your frying and roasting pleasure. You get to choose TWO of their amazing products!


THIRD PRIZE

Celebration Giveaway on www.PopularPaleo.com thanks to Barefoot Provisions!

Last but certainly not least, is a $100 SHOPPING SPREE to my favorite online Paleo goods store: Barefoot Provisions! So many of my favorite products from Pure Indian Foods ghee, Jackson’s Honest Chips, Nick’s Sticks, SeaSnax, Coco-Roons and the most addicting cinnamon red maca almond butter you’ll ever (like, ever, ever) taste are all available under one .com roof. Seriously, check them out (click here). Wouldn’t you go nuts with $100 there???


Here’s how to enter:

1) Make sure you’re receiving my emails, especially now on the cusp of releasing The Frugal Paleo Cookbook. Book signings, special offers and exclusive recipe previews are all on the horizon. Now’s the time to stay in touch!



2) Complete the official raffle entry form (via Rafflecopter) in the widget below. Want to boost your chances of winning? I’ve added some bonus features for you to earn extra points.

a Rafflecopter giveaway

3) Sharing is caring! Pin this awesome giveaway to your Pinterest board or share this post on your Facebook page. I firmly believe that Paleo is 100% possible to manage without spending more on groceries than you’re comfortable with and The Frugal Paleo Cookbook showcases how to do exactly that. Spread the word!


AND THE WINNER IS…

Thank you everyone who entered this awesome giveaway! The giveaway is now closed and the winners have been selected.

First Prize: Tiajuana W.

Second Prize: Kelsey H.

Third Prize: Marlene L.


 

Still want a chance to get great deals on all this cool stuff? For everyone who pre-orders The Frugal Paleo Cookbook, I’ve offering this free bonus package loaded with essentials for frugal living.

CLICK HERE TO CLAIM YOUR BONUS MATERIAL!

Need to order your copy first? No prob. Head to Amazon.com or Barnes & Noble online, reserve your copy, then come back to THIS LINK with your confirmation number.

 

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Chile Relleno Breakfast Casserole http://popularpaleo.com/2014/10/22/chile-relleno-breakfast-casserole/ http://popularpaleo.com/2014/10/22/chile-relleno-breakfast-casserole/#comments Wed, 22 Oct 2014 06:30:30 +0000 http://popularpaleo.com/?p=4225 Breakfast casseroles save the day! They’re budget friendly, filling and for the most part, easy to prepare. Exactly the kind of food I write about in The Frugal Paleo Cookbook. This particular recipe spins off of the traditional chile relleno — a mild green poblano pepper, roasted, stuffed with cheese, battered and then deep fried. […]

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Breakfast casseroles save the day! They’re budget friendly, filling and for the most part, easy to prepare. Exactly the kind of food I write about in The Frugal Paleo Cookbook. This particular recipe spins off of the traditional chile relleno — a mild green poblano pepper, roasted, stuffed with cheese, battered and then deep fried. Um. Yum.

But we’re gonna skip on all the stuff that would tear up our guts and ramp up inflammation. Instead let’s whittle this down to whole ingredients that fill us up without the bloat. By the way, bearing in mind that Paleo is a practiced differently from person to person, if you can tolerate dairy (unlike me), sprinkle some cheese on top before it goes into the oven.

Chile Relleno Breakfast Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 12 oz ground pork (pasture-raised is best)
  • 10-12 button mushrooms, sliced (about 2 cups worth)
  • ½ large white onion, diced (about ¾ cup)
  • 10 eggs (free-range organic)
  • ¼ tsp smoked paprika
  • ¼ tsp ground coriander
  • ½ tsp kosher salt
  • pinch of black pepper
  • ½ tsp granulated garlic
  • pinch of cayenne pepper or ground chipotle pepper
  • 3 - 4oz cans of whole green chiles (9 to 10 total)
  • about a tbsp of fat (lard, ghee, or avocado oil work well)
Instructions
  1. Preheat the oven to 350°F.
  2. Preheat a skillet to medium-high and melt in the fat of choice.
  3. Combine the ground pork and dry spices together, then brown in the preheated pan for about 5 minutes.
  4. While the ground pork is cooking, slice the mushrooms and dice the onions. Add them to the par-cooked ground pork.
  5. Allow those items to cook together for an additional five minutes, while 10 eggs are cracked and whisked.
  6. Remove the pork mixture from the heat and open the cans of whole green chilies.
  7. Slice the whole chile down one side so it is able to lay flat.
  8. Layer 4 or 5 whole, flat chiles in the bottom of a baking dish (this 2.5 qt baking dish is what I used).
  9. Then layer half of the pork mixture. Place the remaining chilies next, and then finally cover with the last of the pork, mushrooms and onions.
  10. Now slowly pour the whisked eggs over the entire casserole, ensuring it's even distributed -- but do not mix or disturb the layers.
  11. Cover the dish and bake for about 40 minutes in the preheated oven.
  12. Serve warm with some fresh cilantro, guacamole and/or hot sauce!


A couple things make this dish come together with ease: a good skillet, quality fat and a non-stick casserole dish. Here are some examples of what I use every day.


Pin this!

Chile Relleno Breakfast Casserole on www.PopularPaleo.com | Roll those relleno flavors into a layered breakfast casserole with sausage, onion and mushrooms. Primal option included for cheese lovers!

 

 

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Bacon-Arugula Burgers http://popularpaleo.com/2014/10/19/bacon-arugula-burgers/ http://popularpaleo.com/2014/10/19/bacon-arugula-burgers/#comments Sun, 19 Oct 2014 20:55:10 +0000 http://popularpaleo.com/?p=4194 The other night I thought I’d just make some burgers for dinner cause nothing else really sounded good. As I stared into my fridge I realized that I had bacon open that needed eating… and I had some arugula… and I just happened to have portobello caps — score! So what started out as meh […]

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Bacon-Arugula Burgers on www.PopularPaleo.com

The other night I thought I’d just make some burgers for dinner cause nothing else really sounded good. As I stared into my fridge I realized that I had bacon open that needed eating… and I had some arugula… and I just happened to have portobello caps — score! So what started out as meh turned into wow!  Learning how to build something fantastic out of whatever’s lingering in your fridge is the first step to living a frugal Paleo life; a key value in The Frugal Paleo Cookbook.

Bacon-Arugula Burgers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 pounds grass-fed ground meat (I love this farm!)
  • 1 pound pastured, sliced bacon
  • couple handfuls of organic arugula
  • ½ tsp granulated garlic
  • ½ tsp granulated onion
  • 1 tsp cracked black pepper
  • ½ tsp sea salt
  • fat for searing (I recommend this tallow or this lard)
  • optional: good balsamic vinegar for drizzling
    For the portobellos:
  • 6 portobello caps
  • ½ cup quality extra virgin olive oil
  • sea salt & cracked black pepper, to taste
Instructions
  1. Preheat the oven to 400°F.
  2. Clean the portobello caps and remove the gills and stem.
  3. Place the caps in a non-stick roasted (like this one), drizzle with olive oil and season with sea salt and black pepper.
  4. Roast for 25 min in a preheated oven.
  5. Meanwhile, mix the ground beef with the seasonings and form into 6 equal patties. Grilling the burgers works great, or you can prepare them the way I did.
  6. After forming the burgers, I heated my cast-iron skillets (used both a 10-inch and an 8-inch skillet to speed up cooking time) and melted in a couple tablespoons of lard (though tallow would be equally delicious).
  7. Sear both sides of the seasoned burgers in the hot cast-iron skillets--about 3 to 4 minutes per side.
  8. Then place the burgers in the oven along with the roasting portobello caps to finish. Because searing the burgers only takes a couple minutes, there will be plenty of time to finish alongside the portobellos.
  9. Once the burgers have been moved to the oven, slice the bacon into 1-inch strips.
  10. Fry the bacon squares in the 10-inch cast iron skillet until just crispy. Then remove from the pan and allow to drain on a paper towel while assembling the burgers.
  11. To assemble, place a portobello cap on a plate, then place a seasoned burger on top. Pile on a handful of arugula, crack some black pepper and drizzle with that balsamic vinegar. Finish by topping with those crispy-fried bacon squares.
  12. Enjoy with a knife and fork!


A few items help prepare this recipe with ease (and with added nutrients and flavor!)

1. Cast-iron skillets: They’re non-stick without the chemicals, impact added iron into your food and retain consistent temperature whether stove top or in the oven.

2. Stainless roasting pan: Getting a good one of these saves time with clean up. It’s perfect for roasting big hunks of meat or portobello caps alike!

3. Grass-fed beef vs. industrialized beef: When raised organically, the beef is free of any toxins (which means you will be too). Grass-fed and finished beef means that even the most sensitive tummies are in the clear. And lastly, cows that eat grass have more nutritive qualities to their meat, fatty acids in particular. If you have a tough time getting your kids to eat avocados and oily fish for Omega-3’s, consider serving grass-fed beef instead. It has a full essential fatty acid profile!

4. Lard and/or tallow from pasture raised animals: these fats are stable at high temps and won’t oxidize or become rancid like cheap, refined seed oils (think vegetable oil, canola oil, etc.). Did you know that pasture-raised lard was high in Vitamin D as well?

tx bar organics

 

Shop TX Organics for healthier beef! Click HERE to learn more about their ranch, the beef and their standards.

 

 


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Herb-Buttered Whole Chicken Stuffed With Sauerkraut http://popularpaleo.com/2014/10/17/herb-buttered-whole-chicken-stuffed-sauerkraut/ http://popularpaleo.com/2014/10/17/herb-buttered-whole-chicken-stuffed-sauerkraut/#comments Fri, 17 Oct 2014 17:20:31 +0000 http://popularpaleo.com/?p=4196 Have you ever thumbed or clicked through Paleo recipes wishing someone would just simplify it all? I know I’ve come across non-Paleo cookbooks that feature 3, 4 or 5 ingredient recipes and secretly wished someone would do that for Paleo. After all, I’ve been saying for years now that Paleo food is simple food. Enter: […]

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Paleo Takes 5 Roasted Chicken | Header 725x425

Have you ever thumbed or clicked through Paleo recipes wishing someone would just simplify it all? I know I’ve come across non-Paleo cookbooks that feature 3, 4 or 5 ingredient recipes and secretly wished someone would do that for Paleo. After all, I’ve been saying for years now that Paleo food is simple food.

Enter: Paleo Takes 5 or Fewer by Cindy Sexton of PALEOdISH

She has created a Paleo cookbook that uses five or less primary ingredients to showcase the simplicity of Paleo cooking. FINALLY! I’ve had a chance to flip through a portion of the book and am wowed by what she has put together! It’s great food without the laundry list of wacky ingredients. Annnnnd this is exactly the kind of food that I prioritize making in my home to keep my family fed well without spending more on groceries than I’m comfortable with.

Paleo Takes 5 or Fewer

Paleo Takes 5 or Fewer is currently available in bookstores everywhere as well as online (order it now –> CLICK HERE) In the meantime, check out this perfect roasted chicken smothered in smooth herb butter, courtesy of Cindy herself!

 

Herb-Buttered Whole Chicken Stuffed With Sauerkraut
 
Prep time
Cook time
Total time
 
This recipe plus nearly 100 more 3-, 4-, and 5-ingredient Paleo recipes can be found in Paleo Takes 5 or Fewer by Cindy Sexton! Keep Paleo simple with these delicious recipes that use minimal ingredients.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 (4 lb [1.8 kg]) whole chicken
  • 1⁄4 cup (57 g) cooking fat (we used butter)
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 clove fresh garlic, minced
  • 1 cup (142 g) raw sauerkraut
  • lots of sea salt and ground pepper
  • a squeeze of fresh lemon for garnish
Instructions
  1. Preheat oven to 400°F (204°C).
  2. Take chicken out of fridge and rinse under cold water. Pat dry with paper towel. Let it sit and come to room temperature.
  3. In a small saucepan, melt the butter over low heat. In the meantime, prepare your chopped herbs. Once butter is melted, pour it into a small bowl and add in your herbs and garlic. Whisk together.
  4. Place chicken on wire rack in a roasting pan. Stuff the inside cavity of the chicken with raw sauerkraut.
  5. Using a silicone brush, coat the outside of the chicken skin thoroughly with herbed butter. Make sure to get all the little crevices and add the salt and pepper. You can also brush some butter underneath the layer of skin as well if you wish.
  6. Place in oven and roast at 400°F (204°C) for first 20 minutes. Then turn down the temperature to 350°F (176°C) and continue to cook for an additional 60 minutes. The total cooking time is 20 minutes per pound. For accuracy, check internal temperature using a meat thermometer. Once 165°F (73°C) is reached, remove and let sit for 10 minutes before serving.
  7. Garnish with freshly squeezed lemon. Carve chicken and plate!


Want a good deal on a roaster?
Here are some fantastic roasters for any budget–all on sale!


Pin this recipe to your Paleo, home-cooking, or Paleo holidays Pinterest boards here!

Herb-Buttered Whole Chicken from Paleo Takes 5 or Fewer! Get the recipe early form www.PopularPaleo.com

 photo courtesy of Page Street Publishing

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Chinese Chicken Lettuce Cups http://popularpaleo.com/2014/10/14/chinese-chicken-lettuce-cups/ http://popularpaleo.com/2014/10/14/chinese-chicken-lettuce-cups/#comments Tue, 14 Oct 2014 06:30:59 +0000 http://popularpaleo.com/?p=4178 One of my favorite strategies I discuss in The Frugal Paleo Cookbook is how I like to maximize my time in the kitchen. This saves me time, effort and money by working ahead. This recipe is a great example of how that plan comes together. This weekend I roasted an extra chicken in the oven while I was hanging out doing […]

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Chinese Chicken Lettuce Cups on www.PopularPaleo.com | Fast chicken recipe that is great for using up leftovers!

One of my favorite strategies I discuss in The Frugal Paleo Cookbook is how I like to maximize my time in the kitchen. This saves me time, effort and money by working ahead. This recipe is a great example of how that plan comes together. This weekend I roasted an extra chicken in the oven while I was hanging out doing dishes… and laundry… and crafts with the kids… and — you get the idea. I set the chicken aside for a quick weeknight meal, which we took advantage of tonight (psssst! You can easily roast a whole chicken in your slow cooker too!)

I cleaned the meat from the breast, leg and thighs for this dinner and saved the carcass for making another batch of bone broth (I’ve got an easy method for doing that in your slow cooker in The Frugal Paleo Cookbook as well!). I chopped up the chicken, along with the last of the veggies in my fridge from my last trip to the grocery store and voila! Chinese Chicken Lettuce Cups was on the table in less than 20 minutes.

Special ingredients you may need to plan in advance for are:

Chinese Chicken Lettuce Cups
 
Prep time
Cook time
Total time
 
Great recipe for leftover roasted chicken!
Author:
Recipe type: Main
Cuisine: Asian
Serves: serves 4
Ingredients
  • 2 cups chopped cooked chicken
  • ½ cup diced carrots
  • ½ cup diced red bell peppers
  • ½ cup diced celery
  • 1" ginger root, sliced into matchsticks
  • 2 cloves garlic, minced
  • ¼ cup thinly sliced scallions
  • ¼ cup chopped cashews
  • ½ cup coconut aminos
  • ½ cup chicken stock (homemade bone broth)
  • 1 tbsp raw honey
  • 2 - 3 tbsp preferred fat (I recommend lard from pastured pigs or avocado oil for this recipe)
  • lettuce leaves for serving
Instructions
  1. Chop, slice and mince all of the ingredients in advance.
  2. Heat a large, flat-bottomed pan (something like this one, not a wok-style) to medium-high.
  3. Add the lard or avocado oil and bring it to temp.
  4. Add all of the chicken, carrots, peppers, celery, ginger, and garlic.
  5. Cook and stir for about 12 minutes; the chicken should break down a little bit into smaller pieces while it reheats in the pan.
  6. Mix together the aminos, chicken stock and honey with a whisk until the honey has dissolved.
  7. Deglaze the pan with the aminos mixture and allow to simmer at the same temperature until the majority of the liquid cooks about--usually another 3 to 5 minutes.
  8. Just before serving, stir in the sliced scallions and chopped cashews
  9. Serve hot with fresh lettuce leaves for making personal lettuce cups! I also like to serve this with a spicy pepper sauce like sriracha.

Need to make a modification?

For Autoimmune Protocol, omit the bell peppers and cashews.

For low-carb/low-sugar, omit the raw honey and either the carrots or the bell pepper. Replace with chopped mushrooms and/or bean sprouts.

For Whole30, skip the honey.


 Click here to pin this to your Paleo, healthy and/or gluten-free recipe Pinterest boards!

Chinese Chicken Lettuce Cups on www.PopularPaleo.com | Fast chicken recipe that is great for using up leftovers!

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