Paleo Chicken Tikka Masala

22 Apr

Chicken tikka masala is my absolute favorite south Indian entree!!  I finally got around to trying my hand at making it, and I’m very pleased with how it came out!  I have one asterisk for this recipe and that is the dish normally contains cilantro; however, I hate cilantro so you will notice it is absent from my recipe.  Yes, I even pick it out of the dish at restaurants  For those who enjoy cilantro, I would say add about 1/2 cup of fresh chopped cilantro at the very end.

Paleo Chicken Tikka Masala

Paleo Chicken Tikka Masala

Ingredients:

Approximately 10 servings (because this is great left over)

5-6 pounds boneless, skinless chicken breast cut into bite size cubes

4 cups plain coconut milk yogurt

12 small cloves garlic, minced

8 tsp. fresh ginger, minced

10 tsp. ground turmeric

5 tsp. ground garam masala

5 tsp. ground coriander

5 tsp. ground cumin

2 tsp. ground ginger powder

2 tsp. garlic powder

2 tbl. + 1 tsp. kosher salt

4 tbl. ghee

2 sweet onions, diced

1/2 cup tomato paste

1/8 tsp. ground cardamom

4 dried árbol chiles (make sure these chiles break if you want a spicy dish)

Two 28-oz cans whole peeled tomatoes

4 cups full fat coconut milk

Method:

Whisk together yogurt, 6 cloves minced garlic, 4 tsp. minced ginger, 5 tsp. turmeric, 2.5 tsp. garam masala, 2.5 tsp. coriander, 2.5 tsp. cumin, 1 tsp. ground ginger, 1 tsp. garlic powder, 2 tbl. + 1 tsp. kosher salt.  Add chicken, stir to mix and fully coat, cover and marinate at room temperature for 3 hours.

Spread chicken across two foil lined baking sheets.  Broil one sheet at a time on high for 7 minutes, set aside.

In a large pot (I used my 9.5 quart dutch oven) melt ghee over medium heat.  Add onion, tomato paste, cardamom, chiles, and a dash of kosher salt and sauté for 5 minutes.  Add 6 cloves minced garlic, 4 tsp. minced ginger, 5 tsp. turmeric, 2.5 tsp. garam masala, 2.5 tsp. coriander, 2.5 tsp. cumin, 1 tsp. ground ginger, 1 tsp. garlic powder and cook for 5 minutes.  Add tomatoes and crush with a potato masher.  Simmer the mixture for approximately 10 minutes.  Add coconut mild and broiled chicken.  Bring mixture to a simmer for 40 minutes.

I served mine over sautéed cauliflower rice.

 

 

Paleo Garlic Honey Mustard Chicken

29 Mar

I made this as a chicken drumstick dish, but this tasty sauce will work just as well for wings, thighs, breasts, you name it.  When baking in the oven I always recommend bone in, skin on for the most flavor.

Paleo garlic honey mustard chicken drumsticks

Paleo garlic honey mustard chicken drumsticks

Ingredients:

5 pounds chicken drumsticks

3 tbl. ghee

4 cloves garlic, minced

3/4 cup dijon mustard

1/3 cup honey

1 tbl. apple cider vinegar

1 tsp. coconut aminos

1/8 tsp. cayenne pepper

Kosher salt

Pepper

Method:

Preheat oven to 425°F.  Lay the drumsticks across two baking sheets lined with non-stick foil.  Yes, Reynolds now makes non-stick aluminum foil and it is AMAZING!  Bake the chicken until cooked through and skin has crisped a bit, approximately 40 minutes.  Can also broil each baking sheet for about 2 minutes on high after baking to crisp the skin.  While the chicken is cooking, melt the ghee in a small saucepan over medium heat.  Once melted add the garlic and cook for 2-4 minutes, being careful not to brown.  Remove from heat and whisk in remaining ingredients seasoning to taste with salt and pepper.  Toss the cooked chicken in the sauce and serve.

Paleo Banana Waffles

3 Mar

The fewest ingredient waffle recipe I’ve ever made!  Simple, delicious, no sweetener needed!  Anyone out there with kids trying to give them super healthy options has probably made pancakes using a batter of only banana and egg (yes it really works).  I took it a step further, adding slightly more ingredients, and going the waffle route.  This did not disappoint!

Paleo banana waffle

Paleo banana waffle

Ingredients (makes 3 waffles):

3 over ripe bananas

6 large eggs

1/4 tsp. kosher salt

1/4 + 1/8 tsp. baking powder

1 tsp. vanilla extract

3 tbl. coconut flour

Enjoy Life semisweet chocolate chips (optional)

Method:

Preheat waffle iron.  Pulse bananas, eggs, salt, baking powder, vanilla, and coconut flour in blender to combine.  When waffle iron is ready spray with coconut oil then add 1/3 of your batter to the iron.  If desired sprinkle with chocolate chips, close the iron, and cook to desired texture.  Drizzle cooked waffle with your favorite nut/seed butter or fruit puree and serve.

Paleo & Whole 30 Hummus Crusted Chicken

28 Feb

Don’t you just love it when an idea translates to a successful delicous dinner?  I do!  Yummy, pretty easy, and will be great left over (hence the amount).  This is a high protein, low starch, healthy carb meal.  The chicken will be moist and packed with flavor!

Paleo and Whole 30 Hummus crusted chicken

Paleo and Whole 30 Hummus crusted chicken

Ingredients:

One batch of my paleo & Whole 30 Hummus, recipe here

4-5 pounds of boneless, skinless chicken breast

4-5 pounds of stir fry veggies: julienned onion, bell pepper, zucchini, yellow squash; chopped cauliflower, broccoli; baby carrot.

2 jalapeno peppers, diced

3 tbl. ghee

1 tbl. red pepper flake

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. cayenne powder

Kosher salt

Pepper

Method:

Prepare the hummus as described.  Preheat oven to 375°F.  Season both sides of chicken breast with salt and pepper.  Line two baking sheets with foil, spread both sides of chicken with hummus and lay on foil lined baking sheets.  Bake chicken at 375°F until cooked through, 40 minutes in my oven.  In a large pot melt ghee over medium high heat.  Add veggies, red pepper flake, garlic powder, onion powder, cayenne, and salt and pepper and sauté to desired tenderness.  Serve chicken with/over veggies.

Paleo Maple Pecan Scones

28 Feb

FINALLY a paleo scone that is worthy of being called a scone!  I played around with “scones” years ago and while the flavor was always amazing, the texture never matched the non-paleo counterpart.  Until now🙂  I’m very excited about this recipe!  Sometimes you want the real deal, just a healthier version.

Paleo maple pecan scones

Paleo maple pecan scones

Ingredients:

Scone

2 large eggs

1/4 cup pure maple syrup

1/4 cup ghee, melted

2 cups almond flour

1/2 cup arrowroot powder

2 tsp. baking powder

1 tsp. kosher salt

1/2 cup pecans, finely chopped

Icing

1 tbl. ghee, melted

1 tbl. palm shortening

2 tbl. maple sugar, powdered

2 tbl. arrowroot powder

1/4 tsp. vanilla

Method:

Preheat oven to 350°F.  In a large bowl combine almond flour, baking powder, arrowroot powder, and salt.  In a medium mixing bowl whisk together eggs, maple syrup, and ghee (make sure melted ghee is cool enough so the egg won’t scramble).  Whisk in the dry ingredients then stir in the pecans.  Transfer the batter to a baking sheet lined with parchment paper and spread into a 10 inch circle of even thickness.  Cut the dough into 8 even wedges (if you forget this step you can simply cut it after baking) and bake at 350°F for 22 minutes.  While baking make the icing.  Melt the ghee and then use the hot ghee to melt the palm shortening.  Add the maple sugar to a (clean) coffee grinder and grind into a fine powder, 30-60 seconds.  Add the powdered sugar to the melted ghee/shortening, stir in arrowroot and vanilla.  Once scones are cool spread with icing.

Paleo & Whole 30 Asparagus Soup

28 Feb

Asparagus is very low on the glycemic index and a great source of vitamin K and iron.  I typically eat asparagus one of two ways: sautéed with shallots or wrapped in prosciutto (or bacon) and roasted.  Both excellent choices don’t get me wrong… then my mother-in-law made a delicious batch of cream of asparagus soup that inspired this Whole 30 creation.

Paleo and Whole 30 asparagus soup

Paleo and Whole 30 asparagus soup

Ingredients:

1 tbl. ghee

1 sweet onion, diced

2 pounds asparagus spears, woody ends removed, spears cut into 1 inch pieces

3 cloves garlic, minced

1 quart organic low sodium chicken or vegetable broth

Kosher salt

Pepper

Method:

Melt ghee in a pot over medium heat.  Add onion, season with a little salt and sauté for 5 minutes.  Add garlic and sauté another 2 minutes.  Add the asparagus and sauté for 2 minutes.  Add the broth and simmer until asparagus is tender.  Use an immersion blender or transfer soup to your blender and blend until smooth.  Season to taste with salt and pepper.

Paleo & Whole 30 Pulled Pork Mofongo

27 Jan

This is my first time attempting a Puerto Rican dish and I know that mofongo normally contains fried pork chop and chicharrón so bear with me.  I substituted leftover pulled pork for the fried pork chop and bacon for the chicharrón.  Packed a lot of flavor into it!

Paleo and Whole 30 pulled pork mofongo

Paleo and Whole 30 pulled pork mofongo

Ingredients:

~1 cup coconut oil

3 green plantains

10oz bacon (uncured nitrate free and no sugar added), diced

6 cloves garlic, minced

1 tbl. extra virgin olive oil

1 cup low sodium chicken broth

1 sweet onion, thinly sliced

2 cups leftover pulled pork (Whole 30 pulled pork recipe here)

1 tsp. dried oregano

Kosher salt

Pepper

Method:

Fill a large bowl with warm salted water.  Peel plantains and cut into 1 inch thick slices on a bias.  Place the plantains in the salted water while you begin prepping other ingredients.  Add bacon to a large non stick skillet and cook until crispy.  Remove to paper towel reserving half of the bacon fat.  In the same nonstick skillet with bacon fat over medium heat add onion, season with salt and pepper and sauté.  Add coconut oil to a large cast iron skillet over medium high heat.  When the coconut oil is melted and hot add your plantains (you will need to do this in two batches) and cook until golden on each side (~5-8 minutes per side).  Over time you may need to reduce the heat a bit on your cast iron skillet, between medium and medium high.  Meanwhile when your onions have begun to caramelize add the pork to the skillet with them, seasoning with salt, pepper, and oregano.  Add your cooked plantains, garlic, olive oil, salt, pepper and chicken broth to your food processor and pulse until a nice mashed consistency has formed, then pulse in bacon.  Move mofongo (plantain mixture) to a dish or bowl and top with the pork/onion mixture which has now begun to crisp.

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