Thursday, July 26, 2012

Chicken with Rosemary Mushroom Glaze - Paleo Plan


  • 4 boneless, skinless chicken breasts (4-6 oz each)
  • sea salt (optional) and freshly ground black pepper to taste
  • 4 Tbs coconut oil, divided
  • 2 cloves garlic, minced
  • 2 tsp fresh rosemary leaves or 2 tsp dried rosemary
  • 2 tsp hazelnuts, chopped
  • 10 white button or cremini mushrooms, sliced


  1. Season chicken breasts with sea salt (optional) and black pepper.
  2. Heat a large skillet over medium heat. Add 1 Tbs coconut oil when pan is hot.
  3. Add chicken breasts and cook until internal temperature reaches 165° F, or until there is no pink in the center.
  4. Meanwhile, add remaining coconut oil to a medium sauté pan over medium-high heat. When pan is hot, add rosemary, hazelnuts, and garlic. Simmer together for 5 minutes.
  5. Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.
  6. Pour mushroom mixture over chicken to serve.

Chickenwith Kale and Peppers - Paleo Plan


  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp sea salt (optional)
  • 2 cloves garlic, minced
  • 1 Tbs coconut oil
  • 1 bunch kale, removed from woody stems
  • 1 red bell pepper, diced
  • 1/2 cup slivered almonds, lightly toasted


  1. Combine chicken, cumin, chili powder, sea salt (if desired), and garlic in a medium bowl until chicken is fully coated.
  2. Meanwhile, heat a large skillet over medium-high heat. Add coconut oil.
  3. When pan is hot, add chicken (it should sizzle). Brown the chicken and stir occasionally (about 5-7 minutes).
  4. Add kale leaves and red pepper. Stir and continue to cook until chicken is 165° F, and vegetables are slightly tender (about 5 more minutes).
  5. Serve hot, topped with toasted almonds.

Chicken Curry with Apple - Paleo Plan


  • 2 Tbs olive or coconut oil
  • 1 yellow onion, diced
  • 1 large apple, peeled, cored, and diced
  • 1 (16 oz) can stewed tomatoes with their own juice
  • 1 cup chicken broth
  • 1 tsp lemon juice
  • 1 Tbs curry powder (or more, to taste)
  • 1 lb boneless, skinless chicken breasts, cooked and chopped
  • optional garnishes: toasted coconut, mandarin oranges, raisins, crumbled cooked bacon, mango chutney, chopped onion


  1. Heat oil in a large frying pan over medium-high heat.
  2. Add onion and cook until slightly softened, about 3 minutes.
  3. Add apple, tomatoes and their juice, broth, lemon juice, and curry powder.
  4. Simmer uncovered 35 minutes.
  5. Add chicken and heat through, about 5 minutes.
  6. Serve with assorted garnishes on the side.

Kale Chicken Salad - Paleo Plan


  • 1 bunch lacinato kale (enough for about 6 cups of chopped leaves)
  • 2 Tbs extra virgin olive oil
  • juice of 1 small lemon
  • 1/8 tsp sea salt (optional)
  • 1/4 tsp freshly ground black pepper
  • 2 (6 oz each) boneless, skinless chicken breasts, cooked and sliced


  1. Wash kale and remove leaves from woody stems. Slice leaves thinly.
  2. In a large bowl, combine kale, olive oil, lemon juice, sea salt (if desired) and freshly ground black pepper. Toss to coat leaves completely.
  3. Divide kale into two bowls. Top each salad with a cooked chicken breast to serve.

Chicken Fajita Salad - Paleo Plan


  • 1 Tbs coconut oil
  • 1/2 yellow onion, diced
  • 1/2-3/4 lb boneless, skinless chicken breasts
  • 1/2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/4 tsp sea salt (optional)
  • 1 large bell pepper, chopped
  • 1 large head red leaf or romaine lettuce
  • 2 medium tomatoes, diced
  • 1 avocado


  1. Wash and chop onion, bell pepper and tomatoes.
  2. Cut chicken into 1/2" slices.
  3. Heat skillet over medium-high heat.  When hot, add coconut oil and onions. Sauté until onions are soft and slightly translucent.
  4. Add chicken, cumin, oregano and sea salt to the onions and continue to cook, stirring often.
  5. When the chicken has browned, add the peppers and cook until tender.
  6. Meanwhile, wash and shred the lettuce. Divide between two plates.
  7. Top lettuce with chicken fajita mix, tomatoes and sliced avocado.

Cantaloupe and Avocado Salad - Paleo Plan


  • 3 Tbs fresh lime juice
  • 4 tsp raw honey
  • 2 Tbs olive oil
  • 1/2 tsp coarse sea salt
  • 1 cantaloupe (3 lbs), quartered and seeded
  • 1 avocado
  • 1 cup cherry or grape tomatoes, halved


  1. In a large bowl, whisk together lime juice, honey, oil and sea salt; set aside.
  2. Cut each cantaloupe quarter in half lengthwise.  Run a knife between the flesh and the skin of the melon, discard skin.  Slice each wedge lengthwise into 1/2" pieces.
  3. Cut each avocado in quarters length-wise and then into 1/2" thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat

Basil Spinach Salad - Paleo Plan

  • Ingredients
  • 1 Tbs coconut oil
  • 1/2 yellow onion, diced
  • 2 medium tomatoes, diced
  • 4 handfuls of spinach
  • 1 package (several sprigs) fresh basil


  1. Wash and prepare vegetables.
  2. Heat a small skillet over medium-high heat. Add coconut oil when hot.
  3. Add diced onions, and sauté until soft and translucent.  Add tomatoes and cook for another minute or two.
  4. Add spinach and basil to the pan and cook for one minute.
  5. Serve warm

Tuesday, July 3, 2012

Blackberry Glazed Grilled Pork Chops - PaleOMG

Prep time: 10 mins
Cook time: 14 mins
Total time: 24 mins
Serves: 2-4
  • 1-2lbs US Wellness Meats Pork Chops
  • 1 teaspoon cinnamon
  • 1/2 teaspoon dried thyme
  • salt and pepper, to taste
  • 12 ounces fresh blackberries
  • 1/2 cup balsamic vinegar
  • 2 tablespoons water
  • pinch of salt
  1. Turn your grill on!! If you don’t know how to light it, I can’t help you.
  2. Place pork chops on a plate and cover your pork chops in some cinnamon, thyme, salt and pepper on both side and press into the pork chop.
  3. While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt.
  4. Let the sauce begin to mix together, stirring frequently to make sure it doesn’t burn on the bottom.
  5. Turn heat to low and let the sauce simmer for about 3-5 minutes.
  6. Then pour half of the sauce into a bowl (you can leave the blackberries in the saucepan because you’ll just use them to top your chops off later).
  7. Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill.
  8. Then glaze the other side, cover grill and let cook for 5-7 minutes per side. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. Make sure your chop is cooked on both sides and cook completely through before removing from grill. (took me about 12-14 minutes total).
  9. Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up.
  10. Then eat until your cry. So delicious.

Blueberry Brussel Sprouts - Civilized Caveman

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 4
  • 1 Lb brussel sprouts, sliced thin
  • 1 Small red onion, diced
  • 1 Cup fresh blueberries
  • 1 Tsp Fresh thyme, minced
  • Juice of 1 Lime
  • Salt and Pepper to taste
  • 4 Tbsp Grass Fed Butter
  1. Preheat your sauté pan over medium heat
  2. Melt 1 Tbsp of your Grass Fed butter or other oil of your choice in your pan and start to sauté your onions, I like to slightly brown mine
  3. Once your onions are done to your liking, add all of your brussel sprouts, blueberries, the remaining grass fed butter, and season with salt and pepper to your liking
  4. Continue cooking for about 20 minutes, stirring often or until the brussel sprouts are done to your liking
  5. Once they are done, sprinkle with your thyme and drizzle your lime juice all over
  6. Plate and Enjoy

Balsamic Glazed Pork Chops with Peaches


  • 3 center-cut pork loin chops,
  •  3 peaches sliced in half with pit removed,
  • 1/2 cup of balsamic vinegar
  • 1 tbsp of olive oil,
  •  1 1/2 tsp of chopped rosemary, 1
  • /2 tbsp of honey, salt and pepper as needed

Cooking Steps

1) Begin by whisking together balsamic vinegar,olive oil, rosemary, honey, and salt and pepper, reserve 1/4 of the mixture in a separate bowl (we will use this later for the peaches)
2) Place cleaning pork chops in a ziploc bag add, marinade and shake to coat the meat. Let meat marinade in the fridge for at least 2 hours (the longer the better)
3) Once pork has marinaded place on a greased grill ( I used my handy George Foreman grill), grill for about 4-6 minutes or until meat is thoroughly cooked
4) Using a pastry brush, brush the peaches with the reserved marinade, place peaches under a broiler or face down on grill, the peaches cook very quickly so let sit for 30-60 seconds or until peaches are slightly charred and soft.
5) Serve each pork chop with two peach halves and enjoy!

MOW - 7.3.12

Meal of the Week - 7.3.12

Baked Chicken with Roasted Tomatoes

Roasted Asparagus with Balsamic Drizzle

Roasted Aspargus with Balsamic Drizzle - Paleo Table

Serves 4-6.

1 pound fresh asparagus, cleaned and trimmed ( I like my spears a bit thicker for this recipe.)
4 tsp extra virgin olive oil
1 Tbsp good quality balsamic vinegar
1/2 tsp sea salt
1/8 tsp freshly ground black pepper


  1. Preheat oven to 425 degrees F.
  2. Place asparagus in a large rimmed baking sheet.
  3. Season with salt and pepper.
  4. Drizzle with olive oil and toss to coat.
  5. Roast for 15-20 minutes or until lightly browned.
  6. Remove from oven, drizzle with balsamic, and toss to coat.
  7. Transfer to a serving dish and serve immediately.

Spicy Kung Pao Chicken - My Life as Mrs

Yield: 4 servings
Prep Time: 10-15 minutes
Cook Time: 15-20 minutes
Total Time: 25-35 minutes


1 teaspoon dark sesame oil
1 1/2 tablespoons light olive oil, divided
1.5 pounds boneless skinless chicken breasts, cubed into bite sized pieces
1/2 teaspoon salt
1 onion, peeled and thinly sliced
4 cloves garlic, grated
3/4 teaspoon fresh minced ginger
1/2 cup water
1/4 cup low sodium soy sauce
2 teaspoons honey
 2 teaspoons crushed red pepper
1 red bell pepper, cored and thinly sliced
1 - 1.5 cups snow peas


Heat the sesame oil and 1 tablespoon of the light olive oil in a large skillet over medium-high heat.
Toss the chicken with salt.   When skillet is fully heated (should sizzle when you drop the chicken in), add the chicken and stir fry for about 4-6 minutes (until chicken is cooked and beginning to brown). Remove from pan using a slotted spoon and set aside.
Add remaining teaspoon of light olive oil to the pan. When it is heated, add the onions and stir fry for 3-4 minutes, until beginning to soften and brown. Add garlic & ginger and sauté for 30-45 seconds, stirring constantly.
Add chicken back into the pan and stir to combine. In a large measuring cup, whisk together water, soy sauce, honey, and crushed red pepper.  Add mixture to pan and bring to a boil.
Lastly, add the bell pepper and snow peas and cook for 2-3 minutes or until vegetables are crisp-tender (Sauce should thicken a bit).

Baked Chicken with Roasted Tomatoes - Paleo Table

Serves 2
3 tsp extra virgin olive oil, divided
2 cups grape or cherry tomatoes, about 1 pint, halved
2 Tbsp + 1 tsp good quality balsamic vinegar
1 Tbsp chopped fresh thyme
1/4 + 1/8 tsp sea salt
1/8 tsp freshly ground black pepper
1/4 cup paleo mayonnaise
1 Tbsp whole grain Dijon mustard (I like Maille.)
1 garlic clove, minced
1 lb boneless, skinless chicken thighs (or use what you've got, bone-in or boneless thighs, breasts, pieces, or even leftover rotisserie chicken will work)
2 cups fresh spinach


  1. Preheat oven to 375 degrees F.
  2. Season chicken with salt and pepper. Place in a glass baking dish and bake for 20 minutes. (Increase baking time, if needed, based on the type of chicken you use.)
  3. While chicken is baking, in a large oven-proof skillet, heat 1 tsp olive oil over medium high heat.
  4. Add tomatoes and cook for 4 minutes, stirring once.
  5. Remove from heat; stir in 2 Tbsp vinegar. Sprinkle with thyme, 1/4 tsp salt, and pepper.
  6. Place in oven and bake in for 10 minutes. Chicken and tomato mixture should be done around the same time.
  7. Whisk together paleo mayonnaise, mustard, and garlic in a small bowl.
  8. To serve, divide spinach evenly between two plates or shallow bowls. Drizzle with oil and vinegar and toss gently to coat. Top with chicken thighs. Evenly spread a thin layer of mayonnaise mixture on each thigh. 
  9. Spoon roasted tomatoes on top and serve immediately

Grilled Pork Chops with Peaches - Paleo Table

2 boneless or bone-in pork chops
1/4 cup extra virgin olive oil
2 Tbsp apple cider vinegar
2 Tbsp raw organic honey, liquified (optional)
2 garlic cloves, minced
red pepper flakes, to taste
sea salt
freshly ground black pepper
2 fresh peaches, halved, pits removed
1/4 cup good-quality balsamic vinegar
1 Tbsp raw organic honey (optional)
sea salt
freshly ground black pepper


  1. Combine olive oil, vinegar, honey, and garlic in a glass baking dish. Season pork with salt and pepper. Place it in the marinade and use tongs to turn a couple of times to coat all sides. Refrigerate for 30 minutes.
  2. While pork marinades, combine balsamic vinegar and honey on a large rimmed plate or bowl. Place peaches in vinegar mixture, flat side down, for about 30 minutes. Spoon a little over the top (rounded side) of the peaches.
  3. Preheat the grill to medium high. Grill pork for about 3 minutes on each side or until the internal temperature reaches 160 degrees F. (You can brush a little of the pork marinade on each side while grilling, then discard the remaining pork marinade.)
  4. While pork cooks, grill the peaches, flat side down for about 2 minutes. Turn the peaches with tongs, carefully spoon some of the marinade into the center, and continue grilling for 1-2 minutes.
  5. Serve with your favorite greens. I served with fresh spinach drizzled with some of the leftover peach marinade