Tuesday, June 26, 2012

MOW - 6.25.12

Meal Of The Week - 6.25.12

This week is a dessert.

Chocolate Pudding Pie

Almond Flour Crust

Chocolate Pudding Pie



  1. Make an almond flour pie crust in a 9-inch pie pan.
  2. Separate egg yolks from whites.
  3. Set whites aside in dish and refrigerate.
  4. Combine all ingredients (except egg whites) in a sauce pan.
  5. Bring to a light boil while stirring.
  6. Set aside and let cool.
  7. Cover with plastic wrap and refrigerate until set.
  8. Whip egg whites until stiff.
  9. Fold egg whites into the pudding.
  10. Pour mixture into crust and chill until serving.


This pie can also be kept in a freezer until serve

Almond Flour Pie Crust

Yield: 9-inch round pie crust



  1. Preheat oven to 325°F.
  2. In a medium sized bowl, combine dry ingredients.
  3. In a small bowl, combine wet ingredients (make sure to melt the palm shortening before mixing it into the batter, about 40 seconds in the microwave does the trick).
  4. Stir wet ingredients into dry.
  5. Pat the dough into a 9-inch glass pie dish, and bake for 10–15 minutes, or until golden.
  6. Remove from oven to cool.


Shaping the pie crust takes a little finesse. It takes about 10 minutes to smooth out the perfect pie crust; you want to create an even, thin layer. We will often use freshly ground pecans in place of almond for our pies. The warm flavor of a pecan pie crust is the perfect complement to a pumpkin pie. For this, substitute pecan meal for almond meal in equal amounts

Thursday, June 14, 2012

MOW - 6.11.12

Meal of the Week - 6.11.12

Crock Pot Chicken Cacciatore

Crockpot Chicken Cacciatore - Skinny Tastes


  • 8 chicken thighs, with the bone, skin removed
  • 28 oz can crushed tomatoes (Tuttorosso my favorite!)
  • 1/2 red bell pepper, sliced into strips
  • 1/2 green bell pepper, sliced into strips
  • 1/2 large onion, sliced
  • 1 tsp dried oregano 
  • 1 bay leaf
  • salt and fresh pepper to taste
  • 1/4 cup fresh herbs such as basil or parsley for topping


Quick method: Season chicken with salt and black pepper and place in the slow cooker. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.

Better method but requires more prep:  Heat a large skillet over medium-high, melt coconut oil and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker. To the skillet, Little more coconut oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.

Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours.

Serve with Spaghetti Squash 

Tuesday, June 5, 2012

MOW - 6.5.12

Meal Of The Week - 6.5.12

Too Easy Chicken Adobo

Roasted mixed greens

Roasted Mixed Greens with Beets and Garlic - Everyday Paleo

This is more of an idea than an actual recipe. I used what veggies that I had leftover from my CSA box and made this dish to go with our easy chicken adobo.
  • 2 bunches of kale
  • 1 bunch of rainbow chard
  • 6 garlic cloves, thinly sliced
  • 4 small beets, peeled, halved, and thinly sliced.
  • Coconut oil
1. Preheat oven to 375.
2. Wash and dry the greens and remove the leaves from the tough stems.
4. Chop the greens into small pieces and spread them evenly on a baking sheet.
5. Evenly spread the sliced garlic on top of the greens.
5. Evenly spread the sliced beets on top of the greens.
6. Drizzle with plenty of melted coconut oil.
7. Season with a little bit of salt and pepper.
Roast in the preheated oven for 20-30 minutes or until the beets and garlic are tender.

Too Easy Chicken Adobo - Everyday Paleo

  • 2 lbs boneless skinless chicken thighs (seasoned lightly on both sides with salt and pepper. You can also use skin on and bone in but you’ll need to up the cooking time by about 10 minutes once the chicken is in the sauce.)
  • 1/4 cup coconut oil
  • ½ medium red onion, diced
  • 3-4 garlic cloves minced
  • ½ cup chicken broth
  • ¼ cup coconut aminos
  • ¼ cup apple cider vinegar
  • Lots of black pepper
1. In a large skillet heat the coconut oil over medium to medium high heat.
2. Once the oil is nice and hot, place the chicken thighs into the oil and brown on both sides (about 3-4 minutes per side).
3. Remove the browned chicken from the pan and set aside.
4. Add to the same pan the onions and saute in the remaining oil until the onions are translucent.  Add the garlic and saute for another 30 seconds or just until fragrant.
5. Add the chicken broth, coconut aminos, and apple cider vinegar to the onions and garlic and whisk together well. Bring the sauce to a simmer.
6. Add the chicken back to the sauce, in the pan, turn the heat down to low and cover.  Simmer the chicken in the sauce for five minutes, turn the chicken over, cover and cook for another five minutes.  Season with plenty of black pepper and serve on it’s own or on a bed of greens like we did.