Easy Shredded Beef

 

Paleomg

5.0 from 10 reviews

Ingredients

• 2-3lb sirloin steak (I bought it because it was on sale–buy whatever beef is cheap)
• 1-2 large yellow onions, sliced
• ½ cup chicken or beef broth
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ¼ teaspoon white pepper
• ¼ teaspoon chili powder

Instructions

1. Pull out crock pot.
2. Put meat and broth in pot.
3. Put onions on top of meat.
4. Put spices on top of meat and onions.
5. Cover and cook on low for 8-10 hours.

Pina Colada Chicken With Calypso Confetti Cauliflower

http://www.theclothesmakethegirl.com/2009/09/23/dinner-and-a-movie%E2%84%A2-the-emmy-awards-and-pina-colada-chicken-with-calypso-confetti-cauliflower/
Dave and I, after much painful trial and error, have declared Sundays “socializing-free zones,” which means that except for major occasions – like a friend’s recent wedding – we don’t make plans with other humans on Sundays. It’s our day to sleep late, do laundry, cook for the week, taunt the cat about being a skinny-ass Zombie beast, read books, take a nap, sit in the yard and think about nothing… or scrap all of that and just lie in bed with the A/C cranked while watching an entire season of a TV show on DVD.
Once the chores are done, we reward ourselves with Dinner & A Movie™. Our dining room table faces the TV, so we dim the lights and sit side-by-side, just like the Alamo Drafthouse, only Paleo-Zone-friendly and free.
This week, we had Pina Colada Chicken with Calypso Confetti Cauliflower and watched The Emmy Awards. I give the dinner 4 stars. The Emmies get 4 stars for Neal Patrick Harris as host and 2 stars for all the overly-casual, just-rolled-out-of bed hair on Hollywood’s TV elite. (Yay, Jon Cryer! Congratulations on your win. I’ve loved you since No Small Affair and Pretty in Pink, and I always will. Andie should totally have chosen you over Andrew McCarthy (duh) and you may lip sync to “Tenderness” in my presence any time.)

Our Menu
Pina Colada Chicken
Calypso Confetti Cauliflower
Strawberries & Sunbutter

I must give credit where credit is due, before we get down to delicious business. Mark’s Daily Apple pointed to this recipe at Joyful Abode. I swiped the concept and re-worked it to add more veggies and use the ingredients I had in the fridge.
RECIPES
Pina Colada Chicken & Calypso Confetti Cauliflower
This recipe makes enough for 2; easy to double or triple!

Ingredients:
8 oz. grilled chicken (If you don’t have already-grilled chicken you can just dice the chicken and saute it in some olive oil, then set aside.)
1/2 cup unsweetened, crushed pineapple
1/2 cup coconut milk
juice of 1 lime
2 garlic clove, crushed
pinch of cayenne pepper
1/2 cup onion, finely diced
1 green pepper, finely diced
1/2 red pepper, finely diced
1 carrot, grated
2-3 cups grated cauliflower
olive oil or coconut oil for sautéeing

Directions:
1. Make the sauce. Place the coconut milk, pineapple, lime juice, garlic clove, and cayenne, in a medium sauce pan. Heat over medium while you make the rest of the meal.

2. Prep the vegetables & chicken. Dice the peppers and onion to a 1/4-inch; try to make them all the same size so they cook evenly. Shred the carrot with a grater or peeler. Turn the cauliflower to “rice” in a food processor or with a grater; see this link for details. Cut chicken into bite-sized pieces.

This is where things start happening faster. Get ready! Dinner is so close, and it’s really tasty.
3. Cook the vegetables. Put some oil in a saute pan. I used 1 teaspoon for the onions, peppers, and carrot – cook those vegetables until they’re tender and starting to brown. Then I added another 2 teaspoons of oil, the cauliflower, a pretty good sprinkle of salt, and stir-fried the whole thing ’til it was hot and slightly browned.

4. Heat the chicken. I used the microwave. You can also just throw in the chicken on top of the veggies and re-heat it that way.

5. Assemble. Make a bed of Calypso Confetti Cauliflower on a plate, then top with the diced chicken. Remove the sauce from the stove and take a big whiff – it smells heavenly! Pour the sauce over the chicken and vegetables.
6. Pretend you’re wearing this outfit and dig in!
Some delicious alternative additions:

Avocado: It occurred to me after I’d cleaned my plate that this would probably be delish with some diced avocado sprinkled top.
Toasted nuts: Ditto. I realized too late that it would be perfect with crushed toasted pecans or macadamia nuts as the final touch on top.

If you try the avocado or nuts, post to comments and let us know how it is. And if I make this for dinner again tomorrow (which I’m tempted to do), I’ll give you my opinion on the additions.
Special thanks to Dave for taking the photos, for acting as my taste-tester, and for being such a good sport about wearing the ruffled pants.

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Just in case you want to print the recipe without the photos, here’s a version you can copy and paste:

Pina Colada Chicken & Calypso Confetti Cauliflower
This recipe makes enough for 2; easy to double or triple!

Ingredients:
8 oz. grilled chicken (If you don’t have already grilled chicken you can just dice the chicken and saute it in some olive oil, then set aside.)
1/2 cup unsweetened, crushed pineapple
1/2 cup coconut milk
juice of 1 lime
2 garlic clove, crushed
pinch of cayenne pepper
1/2 cup onion, finely diced
1 green pepper, finely diced
1/2 red pepper, finely diced
1 carrot, grated
2-3 cups grated cauliflower
olive oil or coconut oil for sautéeing

Directions:
1. Make the sauce. Place the coconut milk, pineapple, lime juice, garlic clove, and cayenne, in a medium sauce pan. Heat over medium while you make the rest of the meal.
2. Prep the vegetables & chicken. Dice the peppers and onion in a 1/4-inch dice; try to make them all the same size so they cook evenly. Shred the carrot with a grater or peeler. Turn the cauliflower to “rice” in a food processor or with a grater; see this link for details. Cut chicken into bite-sized pieces.
This is where things start happening faster. Get ready! Dinner is so close, and it’s really tasty.
3. Cook the vegetables. Put some oil in a saute pan. I used 1 teaspoon for the onions, peppers, and carrot – cook those vegetables until they’re tender and starting to brown. Then I added another 2 teaspoons of oil, the cauliflower, a pretty good sprinkle of salt, and stir-fried the whole thing ’til it was hot and slightly browned.
4. Heat the chicken. I used the microwave. You can also just throw in the chicken on top of the veggies and re-heat it that way.
5. Assemble. Make a bed of Calypso Confetti Cauliflower on a plate, then top with the diced chicken. Remove the sauce from the stove and take a big whiff – it smells heavenly! Pour the sauce over the chicken and vegetables.

Sweet Potato-Topped Chicken Pot Pie

http://bartleysrun.com/2013/10/what-we-ate-sweet-potato-topped-chicken-pot-pie.html

I might’ve drooled onto my magazine when I saw BHG’s original recipe for this sweet potato-topped turkey pot pie. It looked so good that this is the first recipe I’ve dared to make from a magazine!

I clean food-ified the original recipe and took some lazy shortcuts that still paid off. With all the right ingredients and cooking tools, you could probably cut your prep time in half and avoid a million dirty dishes. I’ve already made this thing at least 3 times already in the past week and a half…. it’s surprisingly easy and it’s Ben-approved.
This recipe could work so easily with leftover turkey (hello, almost-Thanksgiving!), a different spice mix, and vegetables could be interchangeable. Maybe mashed cauliflower on top, add more vegetables than the recipe calls for, or switch celerty/carrots out altogether for winter squash. You know, I think this is actually called a shepherd’s pie. Don’t judge.

Ingredients
Sweet Potato Topping

• 2 large sweet potatoes
• 1/2 cup canned pureed pumpkin (optional)
• 1/2 cup water
• 1 tsp sea salt
• 3 tbsp clarified butter, melted
• 1/4 tsp ground nutmeg
• freshly ground pepper

Fillling

• 3 tbsp coconut oil or clarified butter
• 2 large yellow onions, chopped (2 cups)
• 1 1/4 cup diced celery
• 1 1/4 cup diced carrot
• 3 tbsp Sea salt
• 3 tbsp almond flour
• 1/4 cup arrowroot powder
• 2 1/4 cups water
• 1/2 cup coconut milk
• 3 cups cooked chicken, shredded
• 4 tbsp finely chopped fresh parsley
• 1 1/2 tbsp ground sage (try fresh if you like)
• 1 1/2 tbsp ground thyme (try fresh if you like)

Directions
Sweet Potato Topping:
1. Peel and dice sweet potatoes, cook in boiling water and simmer until tender.
*Cheat: Microwave the sweet potatoes ~5 minutes or until soft. Once cooled, peel away the skin and mash with a potato masher. Add the water/coconut milk. If it’s still dry, add more water to achieve a good mashed potato consistency.
2. Stir in canned pumpkin, butter, nutmeg, the remaining 1 tsp salt, and freshly ground black pepper. Set aside.
3. Position a rack in center of oven. Preheat oven to 400 degrees F.
For Filling:
4. In a large saucepan melt butter with the oil over medium heat.
*Cheat: reduce dirty dishes and use a dutch oven to cook on stovetop and transfer directly into the oven. (Dutch oven— on my Christmas list!)
5. Add onion, celery, and carrot. Cook and stir, about 2 minutes. Add salt. Cover partially. Reduce the heat to medium-low. Cook until vegetables are very tender, about 12 minutes. Cook vegetables through, otherwise you’ll be drinking vegetable soup later!
6. Add arrowroot powder a little bit at a time (or else you’ll have gooey chunks), then slowly stir in the water. Simmer and stir occasionally until smooth and thickened, about 2 minutes. Stir in coconut milk, then bring to a simmer. Add the chicken, parsley, sage, and thyme. (*Cheat: use a pre-cooked rotisserie chicken) Stir to combine; return the mixture to a simmer. Remove from the heat. The mixture should be thick and not runny. See?

7. Spoon the filling into a rectangular baking dish. Using a rubber spatula, carefully spread and mound spoonfuls of the mashed sweet potatoes over the filling, leaving some of the filling visible. Bake until bubbly and piping hot, about 20 minutes. Serve Immediately and ENJOY!

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In other random news, I just bought Well Fed 2. I’m only 40 pages in (So I’m reading it like a book. What of it??) but it is already so inspirational I think my head’s going to explode if I don’t get to the grocery store soon and make it all!

Bora Bora Fireballs

http://www.theclothesmakethegirl.com/2013/03/05/bora-bora-fireballs/

 We’ve been testing meatball recipes for Well Fed 2, and we have finally settled on the 15 (Yes! Fifteen!) varieties that will be included in the new cookbook. In honor of bringing the testing phase to a close, I thought I’d share a favorite of mine from the first Well Fed: Bora Bora Fireballs.

These meatballs came to me in a dream. I woke up with tumbling thoughts about a lush combination of pineapple, succulent pork, and creamy-sweet coconut. I was haunted by images of tikis and luaus. The only way to clear my mind was to surrender to the kitchen gods. After three attempts, something still wasn’t quite right. Later, while lost in photos of tropical beaches and coral reefs, I landed on the fiery name, and the rest of the recipe fell into place. These taste even better the second day, so if you can endure the wait, you will be rewarded.

 

Prep 25 min | Cook 30 min | Makes about 42 meatballs

Ingredients:
1 1/2 cups unsweetened shredded coconut
1/2 teaspoon plus 1/2 teaspoon salt
3/4 teaspoon plus 1 teaspoon ground cayenne pepper
1 cup canned crushed pineapple, sugar-free, packed in its own juice
2 tablespoons coconut aminos
1 1/2 teaspoons dried ginger
3 cloves garlic, minced (about 1 tablespoon)
3-4 scallions, white and green, very thinly sliced (about 1/4 cup)
1/2 fresh jalapeño, seeds and ribs removed, finely minced (about 2 teaspoons)
2 large eggs, lightly beaten
2 pounds ground pork

Directions:1. Preheat the oven to 375 F. Cover a large baking sheet with parchment paper or aluminum foil. Heat a large non-stick skillet over medium-high heat, then add the coconut. Toast, stirring often with a wooden spoon, until golden brown, about 3 minutes. Remove from the heat and sprinkle with 1/2 teaspoon salt and 3/4 teaspoon cayenne pepper. Set aside to cool.
2. Drain the cup of canned pineapple in a sieve placed over a bowl to catch the juice. Press the pineapple pulp against the sieve with a wooden spoon to extract the excess moisture. Place the pineapple in a large mixing bowl and save the juice for later.
3. To the pineapple, add 1/2 teaspoon salt, 1 teaspoon cayenne, coconut aminos, ginger, garlic, scallions, jalapeño, and eggs. Beat with a wooden spoon until combined. With your hands, crumble the pork into the bowl and knead until all of the ingredients are incorporated.
4. Arrange the bowls of pineapple juice, spiced coconut, and seasoned pork for easy access. Measure a level tablespoon of pork to make a meatball, lightly douse it in the pineapple juice, then roll it in the coconut, pressing the coconut shreds into the meat by lightly rolling the ball between your palms. This is a rare case in which more isn’t better — don’t go too cuckoo with the coconut. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart.
5. Slide the meatballs into the oven and bake for 25-30 minutes, until sizzling and golden brown. These taste great with Confetti Cauliflower and/or Sunshine Sauce.

I’ve been making these with lamb (I don’t eat pork) and using Penzey’s chipotle powder in place of the jalepeno and they are pretty much my favorite recipe ever. My roommates get super excited (and jealous) every time I make them.

Sunbutter Burger

from:  http://www.theclothesmakethegirl.com/2011/08/25/sbj-burger/

Makes 2

Ingredients:
1 cup strawberries, sliced
1/2 teaspoon lemon juice
1/4 teaspoon powdered ginger
8 ounces ground beef
salt & pepper, to taste
2 tablespoons organic (sugar-free) Sunbutter or almond butter
1-2 scallions, green tops only, thinly sliced

Directions:
1. In a small bowl, mix the strawberries, lemon juice, and ginger; set aside.
2. Generously season the ground beef with salt and pepper, form into patties, and cook your favorite way. I like to grill them on the gas grill so they’re crispy on the outside, but pan fried would be really tasty, too.
3. While the burgers are cooking, heat a small saucepan over medium-high. Pour the strawberries and their juice into the pan and sauté the berries until they’re very soft and syrupy. They should be reduced to about 1/4 cup. Allow to cool a bit.
4. Put the Sunbutter in a microwave-safe dish and heat until thinned, about 40 seconds.
5. When the burgers are done, top each with 1 tablespoon of melted Sunbutter and 1-2 tablespoons of the strawberry “jelly,” then sprinkle with scallions.

Paleo Sloppy Joes

Ingredients

• 1 tablespoon coconut oil or other cooking fat
• 1 small onion, diced
• 1 pound ground beef
• 1 can tomato paste (6 oz.)
• 1/2 cup beef stock
• 2 teaspoons garlic powder
• 1 tablespoon brown or yellow (prepared) mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon liquid smoke
• 1 teaspoon chili powder
• salt and pepper to taste

Instructions

1. In a large skillet, heat the oil, then add your onions and sauté until slightly translucent.
2. Add your beef, and cook, breaking apart any big chunks of meat.
3. Once meat is completely browned, add all remaining ingredients, stirring very thoroughly to combine well.
4. Continue cooking for 5-10 minutes or until sauce is somewhat thickened and flavors have had a chance to meld.

Turkey Dinner Meatballs with Cranberry-Mayo

I found out about this from Melissa's blog (Clothes).  It was number 11 on her l-10 list of Thanksgiving dishes. 
I doubt I will use the bacon in it. 
From:http://hautelife.ca/2012/11/turkey-dinner-meatballs-with-cranberry-mayo/

Technically this recipe should be called “Turkey Dinner Bites,” but that sounds like some horrid Franken-Food made by ConAgra and/or a dog treat.  These meatballs are super easy to make and contain all the flavours that you love in a holiday feast.  The pumpkin puree adds moisture to often dry turkey and the combo of the sweet cranberries and salty bacon is perfection.  Ideal for dinner or as an appetizer.  The cranberry mayo is optional, but in my opinion, homemade mayo is never optional.

Ingredients
Meatballs (makes ~32 balls)
- 2lbs ground turkey
- ½ onion – finely diced
- 5-6 strips of bacon (~1/2 pound) – get pastured pork that doesn’t contain any sugar/chemicals/poison
- ¼ C dried cranberries – chopped – get the kind without sugar!  Mine were sweetened with some apple juice
- 1/3 C pumpkin puree
- 1 Tbsp pumpkin pie spice
- 2 egg yolks
Cranberry-Mayo (best if made in advance so it is chilled upon serving)
- ½ Cup of homemade mayo – use this recipe (NOTE: Heed her advice…it takes me at least 4 hours to get my egg and lemon juice to room temp and then I take ~7 minutes to pour the olive oil into the food processor…listen to the full length version of November Rain to pass the time)
- ½ orange – very sweet – peeled and cut into 1/2″ chunks
- juice of ½ an orange
- ¾ Cup fresh cranberries
- 1 tsp pumpkin pie spice
Directions:
Cranberry-Mayo (best prepared a few hours or 1 day ahead):Prep – 5 minutes
Cook – 10 minute
Chill – A few hours
1. In a small pot, heat the oranges and orange juice for about 2-3 minutes, mixing often.
2. Add the cranberries and spices.
3. Cook at medium-high heat, stirring frequently until cranberries have popped, then softened.
4.  Either take a hand masher and mash it together to combine thoroughly or put it in a food processor and pulse it a couple of times.  This will help to eliminate the chunky consistency.
5. Chill and then combine with the mayo.  You want to have about 1 part cranberry sauce, 2 parts mayo.  Adjust to your taste.
Meatballs:Prep – 20 minutes
Cook – 25 min
1.  Pre-heat oven to 400.
2.  Cut the bacon into small pieces – cut it in half lengthwise and then into ½ inch chunks
3.  In a large skillet,  heat to a med-high heat and add bacon.  Cook until bacon is crispy.  Remove bacon onto a paper towel lined plate.
4.  Pour out some of the bacon fat (save it for future use), leaving about 1 Tbsp in the pan.  Add the onions and sauté until cooked through.
5.  In a large bowl, combine the bacon, onions, turkey, cranberries, pumpikin puree, spices and egg yolks.  Mix together thoroughly with your hands.
6.  Line a large baking sheet with parchment paper.
7.  Make the meatballs – using a tablespoon, measure out 1 heaping tablespoon of the meat mixture and roll into a ball.  Repeat and place balls on the baking sheet about an inch apart.
8.  Bake for 20-25 minutes.
9.  Enjoy!

Meatballs with Garlic Cauliflower and Pumpkin Mash

 http://eatdrinkpaleo.com.au/meatballs-with-garlic-cauliflower-and-pumpkin-mash/

By imacri | Published: May 9, 2012

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Recipe: Paleo meatballs with garlic cauliflower & pumpkin mash

One of the biggest misconceptions about the Paleo way of eating is that it’s boring, limiting, and in no way comforting. Well, here is one of many dishes to blow that belief out of the water. How about succulent herbs and spices seasoned meatballs, cuddly mash made with my favourite cauliflower and pumpkin for sweetness and texture, and whatever condiment or salad you like on the side? Being a Ukrainian, I can’t go past gherkins when it comes to meatballs and mash, it’s something my grandma used to prepare for us. So, get cracking on those Paleo meatballs, throw that cauliflower in the oven and watch magic happen right in your kitchen.

Ingredients

For meatballs

• 500gm pork mince (aka ground meat for my US friends)
• 500gm beef mince
• 2 garlic cloves, finely diced
• 2 tbsp chopped mixed herbs (parsley, basil and oregano)
• 1tsp sea salt, 1/2 tsp cracked pepper
• 1 1/2 tsp sweet paprika
• 1 whole egg
• 2 tbsp olive oil
• 1/2 large onion, finely diced
• Chili flakes or chopped fresh chili
• Ghee for frying

For cauliflower & pumpkin mash

• 1 head large cauliflower
• 2 cups diced pumpkin (Kent variety), this will give it a nice yellow colour and some sweetness. You can also go without or sub with sweet potatoes.
• 1 garlic clove, diced
• 2 cups water
• 1 tsp Dijon mustard (you can use other types)
• 1/2 tsp salt
• 1 tbsp Mascarpone (or thick cream, or grated Parmesan cheese, or omit if on 100% non-dairy Paleo and switch with 1 tbsp of olive oil)
• 1 tsp butter (also known as the food of angels)
• You will need a food processor or some kind of puree-ing device/stick

Instructions

1. Pre-heat oven to 180C. Break cauliflower into small florets and dice the pumpkin, skin off. Place in a baking tray with two cups of water, cover with foil and in the oven it goes, on the middle shelf. Cook for about 15-20 minutes.
2. Heat a frying pan with 2 tbsp of olive oil to medium, not too hot or you will ruin the oil. Add diced onion and saute (cook gently) for about 1 minute, we just want to soften it before mixing with the mince. Transfer to a plate to cool down a little.
3. Using your hands, mix all meatballs ingredients really well in a large bowl. Roll mince into small balls using wet hands, think golf ball but smaller.
4. Heat a large frying pan, or two to speed up the process. I would say about 1-2 teaspoons of ghee in each will do the trick. When nice and hot, place the meatballs 1 cm apart and fry on high for about 1-2 minutes before turning the heat to medium. Turn them over after 5 minutes and do the same thing on the other side. Lastly turn them on their sides and cook for a further 2-3 minutes on low heat.  Turn the heat off and leave meatballs to rest for a few minutes while finishing off the mash.
5. Our veggies should be cooked by now. Add cauliflower, pumpkin, Mascarpone, butter, mustard, salt, garlic and a little pepper to a food processor or a large bowl for pureeing. Process until fairly smooth, you might need to stop and start the processor a few times and help to mix the ingredients with a spoon in between. Don’t stick the spoon in while blending!  That never ends well.
6. To serve, place a few meatballs and some mash on a plate. Sprinkle with some paprika, cracked pepper and drizzle with some avocado oil for dramatic effect. Add gherkins, salsa, mustard or whatever else you like on the side.

Preparation time: 20 minutes
Cooking time: 20 minutes

Number of servings: 4

 

Beef Chipotle Chocolate Chili

 

 

Ingredients

• 1 1/2 -2 lbs ground beef or elk
• 1 small/medium mini pumpkin, peeled and diced

• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 (14) oz can diced tomatoes
• 1 (14) oz can tomato sauce
• 1 cup chicken/beef/vegetable broth
• 3 chipotle peppers in adobo sauce, chopped (found in can in the Ethnic section at store)*
• 2 tablespoon unsweetened cocoa powder
• ¼ cup Enjoy Life chocolate chips or dark chocolate chips (optional-but smart)
• 2 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• ½ teaspoon cinnamon
• 1 tablespoon honey or agave (optional)
• salt and pepper, to taste
• 2 tablespoons fat, I used olive oil

Instructions

1. Pull out a large soup pot or saucepan and place under medium-high heat. Add olive oil and minced garlic. Once the garlic becomes fragrant, add your bell pepper and onion. Mix to combine and let cook down.
2. Now add your venison to begin to cook down.
3. Once the beef is halfway cooked (only about 3-4 minutes) add your tomatoes, tomato sauce, chipotle peppers, broth, spices, and diced pumpkin. Mix thoroughly.
4. Cover and let simmer for about 10 minutes or until pumpkin is cooked through. When the beef is cooked, taste to see if the spices are how you like them. This is when I added just a bit of honey to offset the chipotle peppers, but it’s totally up to you!!

Chicken Pumpkin Curry Sliders

 

Ingredients

• 1.5 lbs ground chicken
• ¼ cup canned pureed pumpkin
• 1 cup almond flour
• 2-3 tablespoons curry powder (I used A LOT so you don’t need to go crazy if curry isn’t your totes fav thing)
• 1 teaspoon garlic powder
• 1 teaspoon granulated onion
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1-2 tablespoons your choice of fat

Instructions

1. Add all ingredients together in a large bowl. Mix well to combine.
2. Heat up a decent sized skillet under medium-high heat and add a bit of fat to the pan to coat.
3. Use a large spoon to scoop up a ball of the pumpkiny meat and slightly shape with your hands. No need to be anal, you’ll be smashing them later anyways.
4. Add your dolloped spoonfuls of pumpkiny meat to the skillet to cook.
5. Once the bottom end of the dollop has seared on the bottom and a bit brown, use a spatula to flip it and smoosh it down a bit to make a flatter patty.
6. Cover and let cook for about 3 minutes.
7. Eat however you’d like. I ate with veggies. It was ridiculous delish.

2.1.7

Pumpkin Cream Chicken Casserole

 

 

Ingredients

• 1-1.5 lbs chicken breasts, chopped into 1 inch cubes
• 1 medium sized spaghetti squash (I don’t weigh that sh*t), cooked and shredded
• 1 head cauliflower, chopped
• 1 can pumpkin puree
• ½ can canned coconut milk
• 3 garlic cloves, minced
• ½ yellow onion, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• salt and pepper, to taste

Instructions

1. Preheat your oven to 425 degrees.
2. Time to roast our veggggggies! Chop your cauliflower and put it in a baking dish topped with a little bit of olive oil and salt and pepper. Then cut your spaghetti squash in half, use a spoon to scoop out the seeds and extra threads, place face down on a baking pan. Add the cauliflower and spaghetti squash to the oven, side by side if possible, to roast for around 25 minutes. (Depending how big your spaghetti squash is, the cauliflower made roast a little quicker, but mine cooked at the same time) You will know your spaghetti squash is cooked when you can poke the outside skin and it gives a bit.
3. While the squash and cauliflower are cooking, it’s time to cook up your chicken. Pull out either a LARGE saucepan or a large pot and put under medium-high heat.
4. Add olive oil to it along with your minced garlic. Once the garlic begins to smell, add your chopped onions and cook until translucent.
5. Add your chopped chicken to the cooking onions, cover and let steam for around 5 minutes.
6. Once the chicken is about ⅔ cooked through, add your can of pumpkin, half can of coconut milk, and spices directly to the pan. Mix thoroughly. Taste to see if you need any more spices or salt.
7. Once your squash and cauliflower is done cooking, and chicken saucey mixture is heated up, de-thread spaghetti squash with a fork, running the fork the opposite way of the threads.
8. Add your spaghetti squash threads, roasted cauliflower, and chicken saucey mixture to a 9×11 glass baking dish and add dish to the oven under the broiler. Cook for about 5 minutes, getting a little dark on the top.
9. Remove from oven and let sit for around 10 minutes to help the sauce thicken up. Then eat the crap of that deliciousness.

Creamy Coconut Shrimp over Zucchini “Pasta”

http://thehealthyfoodie.com/2013/03/13/creamy-coconut-shrimp-over-zucchini-pasta/

• 41 comments
• Posted in: Dairy Free, Fish and Seafood, Gluten Free, Paleo / Primal, Whole30

That’s it!
I hereby officially declare cauliflower to be my new BFF.
Why just now, you ask? Well, before recently, I never knew how immensely AWESOME this cool looking white headed dude could be!
Would you believe me if I told you that I purchased (and ate!) height of them in the past month alone?
That’s 2 full heads of cauliflower per week!
And I didn’t get much help to make ‘em disappear either. Most of it got eaten by yours truly.
How did I manage to eat that much?
Well, first off, I really love it in its raw state so it makes it an ideal snack for me. When I sit myself down to watch a movie or something, instead of munching on chips, candy and popcorn, I like to fix myself a nice bowl of crudites, complete with a generous serving of raw cauliflower, which I usually tend to save for last since it’s my favorite. The problem with that however is, by the time I finally get to my beloved cauliflower, my kids will often have managed to mooch half of it from me.
Hmpft. Apparently I’m not the only one who appreciates raw cauliflower in this household!
Hey, not that I’m complaining!
What mom wouldn’t want to see their kids munching on cauliflower?  

But cauliflower’s deliciousness as a movie snack alone wouldn’t be enough to make me declare it my new BFF.
Or to make me go through 8 heads in a matter of 4 weeks…
There’s a lot more to it than just that. For instance, have you ever tried making Grain Free Tabouleh using cauliflower in lieu of bulgur?  OMG, it’s to die for. Even better than the real thing, I tell you. No word of a lie.
But wait, there’s more.
Cauliflower, as I just recently discovered, has the ability to be turned into the creamiest, smoothest and silkiest concoction ever.
You can then use this to make luscious, creamy dreamy soups and sauces.
Delicious creamy white sauces and soups that also happen to be dairy free, grain free AND gluten free!
How friggin magical is that? 

Further to my recent success with this wonderful vegetable, I decided to push the envelope a little bit further and try making it into a a creamy coconut sauce.
I have to admit that I wasn’t convinced at all. I was really afraid that the taste of the cauliflower, no matter how faint and subtle, would really butt heads with that of the coconut and that the resulting combination of flavor would be just plain awful.
Much to my [pleasant] surprise, it wasn’t the case at all!
The resulting sauce was extremely smooth and creamy with a nice touch of coconut. I’m not sure I could say that the cauliflower was even noticeable at all. If you had no idea it was there, you wouldn’t be able to tell, that’s for sure.
I think if I was to redo this one, however, I’d probably double the amount of coconut cream and add a little bit more garam masala.
And perhaps I’d even throw in a good handful of freshly grated coconut. Or dried, if I didn’t have any fresh on hand.
I would go all out and give it a real BOLD coconut personality.

Still, all in all, I’d say this was a complete success.
And you know what else?
As an added bonus, it reheats absolutely wonderfully.
The heat of the sauce alone is enough to soften the zucchini, but popping it in the microwave for a few minutes actually contributes to wilting the zucchini, making it that much more “pliable”. Plus, it also gets it to release some of its liquid, which, when mixed in with the sauce, turns the whole dish into a creamy dreamy coconut-y shrimp wonderland.
Even my son looked at my plate and said that it looked pretty darn yum! Much to my surprise, he then asked if he could get a taste. After I quasi-nervously handed him the plate and fork so he could have a bite, half expecting him to swallow unconvincingly and declare that it wasn’t at all what he expected, he instead exclaimed that it was… really good!
WOW!
A son approved dish just HAS to be a keeper!

Print

Creamy Coconut Shrimp “Pasta”

Yield: Serves 2

Nutritional Information based on 1 of 2 servings

INGREDIENTS

• 600g cauliflower, roughly chopped
• ¾ cup water
• 1 cup pure coconut water
• ½ tsp Himalayan or fine sea salt
• ½ tsp freshly cracked black pepper
• 225g mushrooms, sliced
• 1 small onion, very finely chopped
• 300g cooked shrimp (size 71-90)
• ½ cup coconut cream
• ¼ cup fresh cilantro, chopped
• the juice of 1 lime
• ¼ tsp garam masala
• 2 large zucchinis, peel on, stringed (or julienned)

Get 12 Hr Germ Protection even after eating

INSTRUCTIONS

1. Add cauliflower, water and pure coconut water to a medium saucepan. Bring to a boil, cover, lower heat and cook until the cauliflower is really soft, about 5-7 minutes.
2. Meanwhile, cook the mushrooms in a large skillet until nice and golden. Add onion, salt and pepper and continue cooking until soft and fragrant.
3. Ladle the cauliflower mixture into your blender and process on high speed until super smooth and silky in consistency.
4. Pour that cauliflower mixture over the mushrooms and onions. Add the cooked shrimp, coconut cream, lime juice and garam masala and bring to a simmer over low-medium heat.
5. Cook just enough to warm the shrimp then stir in the fresh cilantro.
6. Divide the stringed zucchini between 2 serving plates and ladle the shrimp sauce on top.
7. The heat from the sauce alone will soften the zucchini some, but it you want yours to be even softer still, you can also throw the whole dish in the microwave for a minute or two.

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2.2

http://thehealthyfoodie.com/2013/03/13/creamy-coconut-shrimp-over-zucchini-pasta/

Recipe by Sonia! The Healthy Foodie | www.thehealthyfoodie.com

  

Ooof, I don’t think that what you have is the right stuff, Annie! Coconut cream doesn’t contain sugar at all! You have to be real careful when selecting coconut milk and/or coconut cream, as so many of them have all sorts of added nasties. Make sure you go for one that contains nothing but coconut and water. I personally use Savoy, or Aroy-D (see this link for more info). Hope this helps!

The carbs come mainly from the vegetables and coconut water. You’re looking at 16g in the cauliflower, 10g come from the zucchini and another 10g are in the coconut water. The mushrooms take up close to 3 grams… we’re pretty close to the total count right there!

Coconut manna is a completely different thing, Viviana. You really need to use canned coconut milk for this one.

Spinach and Turkey Meatballs

Spinach & Turkey Meatballs
http://friskylemon.com/2013/03/13/st-pattys-day-spinach-turkey-meatballs/

 

http://friskylemon.com/2013/03/13/st-pattys-day-spinach-turkey-meatballs/

 

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Adapted from the Lamb Meatball recipe from The Food Lover’s Kitchen

Author: Allison Nichols

Serves: 4 to 6

Ingredients

• 1 lb Ground turkey
• 1 cup fresh spinach
• 1 egg
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp cumin

Instructions

1. Preheat the oven to 350
2. Chop the spinach in your food processor and add to a bowl with ground turkey, egg and spices.
3. Mix everything by hand until well combined.
4. Scoop 1 to 2 Tbsp of meat dough, roll into balls and place on a baking sheet lined with parchment paper.
5. Bake for 20 minutes, or until turkey is cooked through.

Chicken Salad

http://foodpinsnow.com/?p=773

Avocado Chicken Salad:
2 or 3 cooked boneless, skinless chicken breasts- shredded
1 avocado
1/4 chopped onion
juice of 1/2 a lime
2 Tbsp cilantro
salt and pepper, to taste.
 Mix all  ingredients.

Filed in: F

Shepherd’s Pie

Shepherd’s Pie

What could be more comforting on a cold winter evening than ground beef and gravy topped with mashed potatoes? I’ll tell you what: flavorful ground beef topped with creamy mashed cauliflower!
Cottage pie is a traditionally British or Irish dish made from beef, and it’s a kissin’ cousin to shepherd’s pie, which is made with lamb. The term ‘cottage pie’ has been around since 1791, when potatoes were introduced as an edible food for the poor.
Back then, cottage pie was topped not with mashed spuds.
Meat topped with potatoes isn’t only found in the U.K. Natives of Quebec enjoy “pâté chinois;” the French eat “hachis Parmentier;” in the  Middle East, it’s “Siniyet Batata,” and in the Dominican Republic, they add cheese and call it “pastelón de papa.”
I’m callin’ mine Shepherd’s Pie… help yourself to a big serving of comfort and nutrition. I replaced the potatoes with cauliflower, eliminated the green peas, used coconut products instead of dairy, and replaced the Worcestershire – made with high-fructose corn syrup… boo! – with coconut aminos. This recipe can easily be doubled and frozen, and it’s pretty quick to make – perfect for a weeknight when you want to crawl into something warm and toasty.

from Clothes That Make the Girl

Prep 30 min | Cook 30 min | Serves 4-6

Ingredients:
Topping:
1 large bag frozen cauliflower florets, defrosted
1/4 cup coconut milk
1/2 tablespoon coconut oil
1-2 cloves garlic, crushed
salt & pepper to taste
paprika for garnish

 Meat Filling:
1 1/2 tablespoons coconut oil
1 medium onion, diced (about 1 cup)
2 carrots, peeled and finely diced (about 1 cup)
2 cloves garlic, minced (about 2 teaspoons)
2 pounds ground lamb
salt and black pepper, to taste
1 tablespoon tomato paste
1 cup beef or chicken broth
1 teaspoon coconut aminos
1 teaspoon dried rosemary
1/2 teaspoon dried thyme leaves
3 egg whites
paprika, for garnish
Directions:
1. Make the Topping: Cook the cauliflower according to the package directions until it’s very soft, but not waterlogged. In a microwave-safe bowl or small saucepan, heat the garlic, coconut oil, coconut milk, salt, and pepper, about 1 minute. Meanwhile, purée the cauliflower in the bowl of a food processor, scraping down the sides. Add the coconut milk to the processor, along with 1 tablespoon of chives. Process about 10 seconds. Taste and adjust seasonings; then set aside.
2. Preheat the oven to 400 degrees F.
3. Make the Filling: Heat a large skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the onion and carrot, reduce heat to medium-low and cover; allow the vegetables to get soft but not brown, about 5 minutes.
4. Add the garlic to the pan and stir until fragrant, about 1 minute. With your hands, crumble the ground lamb into the pan and break up large chunks with a wooden spoon. Sauté until it’s cooked through and brown, about 5-10 minutes. Taste, then season with salt and pepper.
5. Add the tomato paste, broth, coconut aminos, rosemary, and thyme to the pan. Stir to combine, then bring to a boil and simmer until most of the liquid has evaporated, about 10 minutes. Set the pan aside and let it cool for 10-15 minutes. Scramble the egg whites until frothy and blend into the meat mixture.
6. Assemble It: Spread the meat mixture evenly in a 12X6-inch (2.2 quart) baking dish. With a rubber scraper and a light hand, spread the mashed cauliflower on top of the meat. Gently drag the tines of a fork in a zigzag pattern across the surface to create a texture—the peaks and valleys turn a lovely golden brown in the oven. Sprinkle the top lightly with paprika.
7. Place the pan on the middle rack of the oven and bake for 25-30 minutes, until the top begins to brown. Remove to a cooling rack for 5-10 minutes before serving.
Note: If you want to up the veggie ante and don’t mind making it even less traditional, chopped greens like spinach, kale, collards, or chard (frozen or fresh) would taste great mixed into the meat.

Reviews:

• That blend of seasonings makes it one of the tastiest Paleo dishes I've tried.
• I made this last night for my family. It was a bit. One change I made though was to not scramble the egg white separately. I whisked it into the meat mixture and it created a creamy sauce. I will have to remember this trick when I need to thicken something where a recipe might call for cornstarch or flour.

Reply

Mel says:

May 6, 2011 at 10:28 am

Golden –> Pretty cool what an egg can do, right?! I’m curious to try it with other things that need to be thickened to see how it works. If you experiment, let us know!

Green Chili Chicken and "Rice"

adapted from her recipe:

http://www.elanaspantry.com/mexican-chicken-and-rice/

This may be one of the worst food photos I’ve ever taken, however, this gluten free, grain free chicken and ”rice” dish is packed with protein and spicy Mexican flavor.  It’s not so easy to take pictures of brown stuff; I could say more, however, I won’t go on; let’s just leave it at that.
Since I don’t eat grains, this faux rice is a real treat for me.  My husband liked it too.

Mexican Chicken and Rice

printer friendly

• 4 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic, grated
• 1 cup celery, finely diced
• 1 head cauliflower, trimmed
• 2 (4 ounce) can green chilies, diced
• 1 pound boneless, skinless chicken breast, grilled and diced into 1-inch pieces
• 1 teaspoon celtic sea salt
• ground cumin, oregano and chili powder to taste
• 1 avocado
• salsa, if desired

1. In a large skillet, heat olive oil over medium heat
2. Saute onion over medium heat for 10 minutes, until soft
3. Add celery to skillet and saute for 5 minutes
4. Place cauliflower in a food processor with the “S” blade and process until the texture of rice
5. Add cauliflower to skillet, cover and cook 5-10 minutes, until soft
6. Mix chilies and chicken into skillet
7. Stir in salt, cumin, oregano and chili powder
8. Serve, topping with avocado, cheese and salsa if desired

 

The idea for this Mexican Chicken and Rice came off of a low carb yahoo group in which I participate.  That recipe was shared by a user named “glassmurf.”  Her version used frozen cauliflower, 6 chicken breasts, plus cheese and tomato sauce, so as you can see, I took her basic idea and “Elanafied” it into something that would work for me and my family.  Thank you glassmurf for your excellent inspiration.

chicken breast & asparagus stir fry

(this was in the comment section of an Elana Amsterdam recipe  http://www.elanaspantry.com/baked-mustard-lime-chicken/   )


At least once a week as a quick & easy lunch!
Cut fresh thinner asparagus stalks into one inch chunks, toss into a small non-stick skillet with 1/3 to 1/2 cup of water.
“Rapid simmer” until water is almost gone & asparagus approaches bright green, usually about 4 minutes.
Add to pan the sliced raw chicken breast, stirring until almost done.
Add the rest of the ingredients into the pan. (use Elana's)
Stir until chicken has finished cooking. Sauce will be heated through & bubbly.

Adding 1/3 to 1/2 cup of fresh diced tomatoes at the same time as the sauce ingredients takes it to another delicious level. The tomatoes soften just enough to release their juice, but retain their form.
I’ve also found, depending on the Dijon mustard (I’m a Maille fan) I can skip the salt.

Baked Mustard Lime Chicken

http://www.elanaspantry.com/baked-mustard-lime-chicken/

Serve tangy Mustard Lime Chicken for dinner with a side of asparagus, or any other healthy green vegetable.

I’m always on the lookout for quick and easy recipes for chicken breast, so I was mighty happy when a reader left this comment on my post for grilled Mustard Lime Chicken:

Fantastic chicken! Our son was just diagnosed with Celiac Disease about one month ago, and I have to tell you that your recipes have been such a help. We all loved the chicken, and I ended up baking it at 350 until it was cooked (25-30 minutes) since it rained the day I made it and couldn’t use the grill- flavor was still excellent! Thank you!
-Ana

This recipe for chicken breast is full of flavorful lime and cilantro, and when you bake it (rather than grilling) the flavors have a chance to entirely infuse the dish. Thanks for this excellent suggestion Ana!
I don’t know if your children will like this easy chicken dish; I can tell you that mine gobble it up every time I make it. If you’re looking for healthy recipes for dinner, look no further, this chicken is it.

Baked Mustard Lime Chicken

printer friendly

• 1 pound skinless boneless chicken breast
• ½ cup fresh lime juice
• ½ cup fresh cilantro, chopped
• ¼ cup dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• ½ teaspoon celtic sea salt
• ½ teaspoon pepper

1. Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor
2. Pulse until ingredients are well combined
3. Rinse chicken breasts, pat dry and place in a 7 x 11 inch baking dish
4. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
5. Bake at 350° for 18-20 minutes uncovered, or until an instant read thermometer reads 165°
6. Serve with extra sauce spooned over top

Serves 4

Healthy chicken recipes are a dinnertime staple in our house. Some of my other favorites include:

• Mexican Chicken with Rice
• Perfect Roast Chicken
• Rosemary Lemon Chicken

On another note, spring is here. It is 70 degrees today in Boulder and my garden is exploding with color (and flavor). The rhubarb plants are coming up, bulbs are blooming and the lettuce and kale in my cold frame are going wild.
I’m thinking of making a Paleo strawberry rhubarb crisp for Easter this year. Are you getting in the spring mood? If so, what do you like to cook when it gets warmer outside?

Posted on March 15, 2012 in chicken and dinners

      

   

      

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53 comments leave a comment

1.  
2. • arun @ recipes66.com

     November 11, 2012 at 11:47 pm

     i have tried this one but i used tamarind and lemon both but it was delicious too
3. Jainnie @ jainniejenkins.com

   March 15, 2012 at 6:44 pm

   I saw this in my email today and made it for our dinner tonight! It was fantastic! I didn’t have chicken breasts, so I used thighs. I also didn’t have cilantro…but that’s okay because I’m not the biggest fan. I used Penzey’s Chili 9000 powder. What a superb recipe! I’ll definitely be making this again! Thanks!
4. Dawna

   March 16, 2012 at 4:50 am

   Wow! I never thought about doing this on the grill!
   I make almost the same recipe with smaller marinade proportions (with the addition of a few shakes of spicy “Mrs. Dash) as a chicken breast & asparagus stir fry at least once a week as a quick & easy lunch!
   Cut fresh thinner asparagus stalks into one inch chunks, toss into a small non-stick skillet with 1/3 to 1/2 cup of water. “Rapid simmer” until water is almost gone & asparagus approaches bright green, usually about 4 minutes. Add to pan the sliced raw chicken breast, stirring until almost done. Skip the food processor (one less thing to wash), and add the rest of the ingredients into the pan. Stir until chicken has finished cooking. Sauce will be heated through & bubbly.
   Adding 1/3 to 1/2 cup of fresh diced tomatoes at the same time as the sauce ingredients takes it to another delicious level. The tomatoes soften just enough to release their juice, but retain their form. I’ve also found, depending on the Dijon mustard (I’m a Maille fan) I can skip the salt.
   Can’t wait to try this on the grill this weekend.
   

   reply to this comment
5. HomeCookedHealthy @ homecookedhealthy.com

   March 16, 2012 at 7:56 am

   This recipe sounds fantastic! Love the ease of making the chicken plus the punch of mustard and lime together will be great. What a good idea. This would be SO good shredded and placed on my simple taco salad instead of beef – YUM!
   Also working on Easter dishes. Like the idea of the crisp too – these are always a winner at my house. I’m working on an organic, gluten-free & sugar-free carrot cake (or cupcakes). These have been a big hit and can’t wait to share them. Angela
   

   reply to this comment
6. Pamela Peterson @ inkspiring19.com

   March 16, 2012 at 8:49 am

   I just bought all these ingredients for a crockpot dish. but this sounds much better. Just found your blog and signed up to follow it because I am intrested in the paleo diet. Also I have some gluten free recipes you might be intrested like Coconut Mocha Blackbean Brownies at inkspiring19.com.
   

   reply to this comment
7. Debbie

   March 16, 2012 at 11:07 am

   What kind of chili powder do you use? This looks great! Why don’t you use sorghum flour? (Very new to this, have been SCD and just wanted to try something other than almond flour).
   

   reply to this comment
   • Lisa Stafford @ lisastafford.net

     March 18, 2012 at 4:46 pm

     Elana used to be SCD in the beginning and got well. She likes almond flour because it is lower on the glycemic index than other gluten free flours and is starch free and Paleo.
     We were on SCD for 6 months and found Elana during that time. I love her recipes. When they call for Agave, Honey may be easily substituted.
     

     reply to this comment
8. Mara @ simplymara.blogspot.com

   March 16, 2012 at 11:59 am

   This looks really good. Thank you for posting it. We are having a cookout tomorrow so I will be throwing these on the grill. Yum!
   

   reply to this comment
9. Laura Dwight

   March 17, 2012 at 6:06 am

   Just a word of caution on the chili powder. Our version of this dish was inedibly hot due to the hotness of our chili powder, but we could tell the recipe had the potential to be delicious. If your chili powder is particularly hot, use 1 tsp, not a tablespoon!
   

   reply to this comment
   • Tracy

     April 3, 2012 at 8:42 am

     what kind of chili powder did you use? I have McCormick. Just curious, don’t want a flop:) Tracy
     

     reply to this comment
10. Kalyn @ kalynskitchen.com

    March 17, 2012 at 8:15 pm

    Really sounds great to me!
    

    reply to this comment
11. Anastasia@healthymamainfo.com @ healthymamainfo.com

    March 18, 2012 at 12:28 am

    Sounds good, but since I and my family are vegetarians I’ll have to substitute chicken with tofu. Hopefully it’ll taste great also.
    

    reply to this comment
12. Wendy Bussell

    March 18, 2012 at 4:52 am

    Oh my goodness! This is such a great idea. That is the way to impart flavor in my book.
    As it warms up here in North Texas I find myself not wanting to cook at all. Or if I do, I try to get it fixed up in the morning hours then we eat a cold or warmed up supper. Which is good on many counts as the bulk of the dishes are already done as well. But as for what we eat in a pinch…salads, breads, cheeses. Maybe eggs and bacon. Almost anything that can get fixed without turning on the oven. Just found Realfoodforager.com and will be making their scd friendly matzo. Yay! They will go great with salads.
    

    reply to this comment
13. Ana

    March 18, 2012 at 8:48 am

    This is marinating in my fridge as I type. And I want to say thank you so much for helping me eat healthier. I made your Gluten free candy bars and took them as a dessert to a friends going away party and they were a hit. I made my first paleo thanksgiving this year and have been trying to eat Paleo and healthier. I am more aware because of you and your website. THANK YOU ELANA xoxo!
    

    reply to this comment
14. Lisa Stafford @ lisastafford.net

    March 18, 2012 at 4:49 pm

    I made this for my family for lunch today after letting it marinade in the fridge for several hours. The chicken was so moist and the flavors so intense. My family ate it and I really loved it. Thank you. It turns out well using chicken on the bone with skin!
    

    reply to this comment
15. Chrissy

    March 19, 2012 at 10:42 am

    A Paleo strawberry rhubarb crisp sounds incredible! I love rhubarb pie! Once I get some cilantro, I’m def making this chicken.
    

    reply to this comment
16. Kathleen

    March 19, 2012 at 10:58 am

    Tried this Saturday night and it’s fabulous!
    I’ve been making meals for my elderly in-laws. Last night I gave them the marinade in one bag and chicken in another with directions to combine in a glass baking dish plus your marinating/baking instructions. They were able to enjoy that yummy citrusy smell as it baked.
    

    reply to this comment
17. AnnieBee

    March 19, 2012 at 6:15 pm

    I made this tonight and it was super yummy.
    I used my immersion blender, rather than a food processor.
    This made it quick and made the clean-up quick!
    Thanks for sharing your delicious recipes!
    

    reply to this comment
18. Laura C

    March 20, 2012 at 10:43 am

    Elana- I just watched an amazing video on gluten that blows away all the old misconceptions that gluten is just in wheat, rye and barley. Totally supports a grain free diet for gluten sensitive people. I have been GF for years and found out a ton of information I did not know. Here is the link since I think you and your loyal (and intelligent) readers will find this fascinating. (I have no connection to the site – just loved it.)
    http://www.orthomolecularproducts.com/MediaCenter.aspx?cid=1fbbe134-62d2-49c0-af16-833740afe25e
    

    reply to this comment
19. Sam Dyer @ dentaloptimizer.com

    March 20, 2012 at 1:16 pm

    That looks absolutely delish – this is going on my “cook soon” list. I love Chicken … a real plate licker! :)
    

    reply to this comment
20. Glenda

    March 22, 2012 at 9:13 pm

    My husband is allergic to Cilantro. What. Can I use Instead
    

    reply to this comment
    • Mookaitflame

      April 8, 2012 at 3:33 am

      You could try mint.
      

      reply to this comment
21. Sinead @ None

    March 23, 2012 at 1:57 pm

    I can’t find Cilantro in my local stores (in Ireland). Wondering would you recommend any other alternative?
    Thanks :)
    

    reply to this comment
22. Lindsey

    March 23, 2012 at 4:31 pm

    I made this for dinner last night, and it was fantastic! The chicken was so moist, and the recipe couldn’t have been easier to follow. Thank you! And thank you for such a wonderful site!
    

    reply to this comment
23. Tonya

    March 26, 2012 at 12:02 pm

    I was disappointed with this dish. The flavors seemed unbalanced…way too much lime in my opinion. I even pulled the recipe up after we finished eating to see if perhaps i had accidentally misread it and added too much lime juice.
    

    reply to this comment
24. Abigail Brown

    March 26, 2012 at 3:56 pm

    I used this also with pork and loved it
    

    reply to this comment
25. Lisa @ Snappy Gourmet @ snappygourmet.com

    March 29, 2012 at 6:28 pm

    Looks like an easy and delicious meal! Yum!
    

    reply to this comment
26. daniela

    April 4, 2012 at 11:41 am

    i love everything about your recipes. This dish was amazing and I can’t wait to make it again. I just wish the recipes would say how many caloris per serving it has.
    

    reply to this comment
27. Mookaitflame

    April 8, 2012 at 3:38 am

    This is a favorite of mine and tonight I marinated salmon. It was just delicious. Because the lime juice “cooks” the fish I only marinated it for under an hour.
    Add the lime juice a little at a time to the rest of the ingredients and taste as you go. I loved it, but my fish had a strong citrus flavour.
    

    reply to this comment
28. Carla @ Gluten Free Recipe Box @ glutenfreerecipebox.com

    April 12, 2012 at 1:52 pm

    This is a must cook! The sauce looks a bit creamy, therefore, I kept searching the ingredients list for a starch, flour, or thickener of some sort, and found none. I’m allergic to citrus, but perhaps I can use a bit of vinegar and a sweetener of some sort. Thanks so much for sharing your wonderful recipe, Elena!
    

    reply to this comment
29. Tara

    April 12, 2012 at 5:33 pm

    I wanted to let the folks with a citrus allergy know about some substitutes we use in our home – tamarind or sourkraut! For this recipe I blended up some sourkraut and it’s liquid and it came out really great! We also omitted the chili pepper as my son is very sensitive to nightshades. Thanks for your wonderful recipes and blog Elena!
    

    reply to this comment
30. Susan

    July 6, 2012 at 1:49 pm

    When I first made the marinade and tasted it..wow was it strong! Is that normal? Does the bitterness flavor die down a bit once it bakes ?
    

    reply to this comment
31. shannon tanner

    July 30, 2012 at 4:56 pm

    This was delicious – I made it last night and got rave reviews. Thanks for the great recipe.
    

    reply to this comment
32. Jess

    August 12, 2012 at 9:03 pm

    INCREDIBLE!!!
    I made this with lemon instead, and added more cilantro. It was soooooo tasty! I think the leftovers (cooked extra on purpose) will be even better after the flavors mingle a little and really bond with the chicken. Thank you!
    

    reply to this comment
33. Blakeley

    September 7, 2012 at 11:58 am

    My whole family loved this chicken last night. My 3 year old usually avoids meat and she devoured it. I will be putting this into a regular rotation for dinner. Thanks!
    

    reply to this comment
34. amy

    November 6, 2012 at 4:50 pm

    ABSOLUTELY DELICIOUS!!!!!!!! My kids chowed down. Wonderful flavor.
    

    reply to this comment
35. heather

    November 23, 2012 at 12:49 pm

    for me, this was just way too tart. way too much lime, in my opinion. i ended up having to dump half a bottle of honey into the marinade to balance the flavors and it ended up tasting pretty okay after that!
    

    reply to this comment
36. a

    November 24, 2012 at 12:55 am

    Some limes have a lot stronger flavour than others, this may have been the case with yours :-)
    

    reply to this comment
37. Susan grout

    December 15, 2012 at 11:03 am

    Fabulous website and recipes! Literally saved my life! Had severe candida infection. Changed my diet and am a new person! God bless!
    

    reply to this comment
38. Shannon

    January 14, 2013 at 5:30 pm

    We tried this tonight. It was pretty good. We would definetly make this again with no changes to the recipe. I would love to see more paleo or low carb recipes. Thanks fo all the other healthy and taste options on your blog too.
    

    reply to this comment
39. kelly

    February 20, 2013 at 2:03 pm

    For those who have tried this recipe, I’m wondering if it is spicy? I have a sensitive stomach and always shy away from recipes with Chile powder. Would leaving that ingredient out make the chicken too bland? Any thoughts appreciated :)
    

    reply to this comment
40. Christie

    February 26, 2013 at 5:09 pm

    This recipe was AMAZING!!
    

    reply to this comment
41. Kelly D.

    March 26, 2013 at 5:49 pm

    OMW – YUM! I made this tonight and it was AWESOME! My husband LOVED it and asked that I make sure to keep this recipe on hand. My 4 year old liked it too. No leftovers at this house! I didn’t have enough lime juice for the 1/2 cup so I used what I did have and added lemon juice. I only used 1 Tsp of chili powder which I could still taste without it being hot. I just mixed it all with a spoon instead of dirtying my food processor. Served with broccoli and cauliflower. Thanks for the great recipe!
42. reply to this comment
43. Jen Mason

    July 27, 2013 at 5:01 pm

    Ok Elana, you rock! I just discover your website and tried this chicken dish. It was so tasty, juicy and easy to make. My 7 yr old told me if I entered a chicken cooking competition I would win! LOL Needless to say I will be making this dish again and again. I served it with your recipe for mashed cauliflower which was also a big hit! Thanks again!
    

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44. Laura

    August 17, 2013 at 11:36 pm

    This chicken was so good!!! I used smoked paprika for the chili powder and it gave it a smoky flavor that was delicious. I also grilled my chicken on the BBQ since my apt was 90 degrees today and I didn’t want to turn on the oven. I marinated my chicken for 30 minutes and next time I will marinate it overnight. :)
    Thank you for the super yummy recipe!!
    

     

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