Green Thai curry chicken

Ingredients
Eat as is, serve over cauliflower rice, etc.
Green Thai curry chicken
Eat as is, serve over cauliflower rice, etc.
I created this delicious recipe for a party, so it yields approximately 65 cupcakes. While the point of paleo is NOT to eat dessert, it is fun to have options for parties that are slightly better for you than normal.
Coconut red Thai curry mussels
2 pounds fresh mussels, cleaned and debearded
1 tbl ghee
3 leeks, quartered and sliced
2 cloves garlic, minced
1 pound riced butternut squash
3 cups chicken broth
2.5 tbl red Thai curry paste
2/3 cup full fat coconut milk
Kosher salt and pepper
Sauté leeks, garlic, and squash in ghee over medium high heat for 5 minutes. Add chicken broth and curry paste and mix well. Add coconut milk and mussels. Cover and cook for 6 minutes. DISCARD any mussels that haven’t opened and enjoy the rest.
Mini chocolate/dark chocolate churro pancakes!
1 overripe banana, mashed
2 large eggs
1/8 tsp salt
1/4 tsp baking powder
1 tbl cacao powder for dark chocolate, milk tbl cocoa powder for chocolate
3 tbl SFH pure whey churro flavor protein powder
Whisk together 1 mashed overripe banana, 2 large eggs, 1/8 tsp sea or kosher salt, 1/4 tsp baking powder, 1/4 tsp vanilla extract, 1 tbl cacao powder (substitute cocoa powder for less “dark” chocolate flavor), 3 tbl churro pure whey protein powder. Cook 1 tbl batter per pancake in nonstick skillet over medium heat, 2 min on side one, 1 min side two. Makes 14 miniature pancakes.
To everyone out there who loves my recipes as much as I do, thank you! A lot of people have purchased their own copy of my cookbook, Paleo Made Easy (see right), and love it! Again, thank you! As you can see beneath the “buy now” button (see right) is a paragraph containing specific instructions. I included this paragraph because a handful of people forgot to actually download the cookbook after purchasing it! Once you close the browser window your chances of download are ZERO, so please be careful and follow the instructions! IF you do follow my instructions and still encounter a problem, as I stated, PLEASE CONTACT ME SO I CAN PERSONALLY EMAIL YOU A COPY IMMEDIATELY! There is no need to wait around for a month or two thinking something is going to show up in the mail. Nothing is going to show up in the mail. This is a downloadable PDF, an e-cookbook! I made it this way for the ease of all parties involved.
If you love my recipes and are interested in my cookbook (146 pages in length) click “buy now”. Submit your payment through PayPal. Do not close your browser window, do not navigate away from the page. PayPal will automatically redirect you to a new page. When your new page loads find the button that reads “Download 1.88MB”. Click this button to download your personal PDF copy of Paleo Made Easy 2011.
Enjoy your new cookbook and all of its paleo goodness 🙂
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Thanks ~ Deanna 🙂
Quinoa (pronounced KEEN-wah) is one of those questionable foods when it comes to classifying something as paleo or not. Some people (not me) call grass fed butter paleo. I call quinoa paleo. Whether or not you want to consider quinoa paleo the fact remains that it is a gluten free seed that is high in protein. This is a great source of protein for those who do not eat meat, or have only recently started to eat meat and cannot eat it every day. The original quinoa salad recipe comes from my friend Cameron who makes it as a great side for barbecues! This is my modified version that has replaced the ingredients that are absolutely not paleo.
If I do say so myself, this is a pretty spot on representation of the chicken and gnocchi soup you’ll find at any Olive Garden. Just paleo (mostly, see explanation in gnocchi recipe link below), and way healthier 🙂 The next time you’re in the mood for a good soup give this recipe a try.
Ingredients:
1 batch of Dee’s paleo for athletes sweet potato gnocchi (https://deliciousprimalcooking.com/2012/06/10/paleo-for-athletes-gnocchi/#) or some of my paleo sweet potato gnocchi (https://deliciousprimalcooking.com/2013/05/29/paleo-sweet-potato-gnocchi-version-2-0/)
2 boneless, skinless chicken breasts, cooked and diced.
2 tbl. extra virgin olive oil
1 yellow onion, diced
2 carrots, shredded
4 celery stalks, thinly sliced
4 cloves garlic, minced
6 cups organic low sodium chicken broth
2 cups unsweetened coconut milk beverage (today I used So Delicious brand)
2oz. baby spinach, washed
4 sprig fresh thyme
1 1/2 tsp. kosher salt
1/2 tsp. pepper
Method:
Cook gnocchi as described in recipe.
It was gorgeous out today so the chicken breasts were brushed with extra virgin olive oil, seasoned with kosher salt and pepper and grilled. After the chicken rested the breasts were diced.
Heat olive oil in a large pot over medium to medium high heat. When hot add the onion and 1/2 tsp. kosher salt and saute 3 minutes. Add carrot and celery and saute an additional 3 minutes. Add garlic and saute an additional 1 minute. Add cooked chicken, chicken broth, coconut milk beverage, 1 tsp. salt, pepper, and thyme. Bring to a boil and cook for 4 minutes. Reduce heat and simmer for 5-10 minutes. Remove sprigs of thyme and add spinach and gnocchi. Cook until spinach has wilted and gnocchi are warmed through. Enjoy!
This recipe is 99% paleo. As an Italian I LOVE bread, pasta, and cheese. I’ve made paleo bread, it isn’t anything like a nice baguette, but it is great for a roast beef sandwich. Cheese? There is no way to make cheese paleo, sorry. Pasta. My first attempt at paleo sweet potato gnocchi gave the right texture and held up perfectly in boiling water, but I used coconut flour. Let me tell you, coconut is not the flavor profile you want in pasta. Yuck. Tonight was attempt number two, this time with quinoa flour. OK, this is where the 99% paleo comes in. Quinoa is a gluten free seed native to South America and related to dark leafy greens. With a glycemic index of 53 it just falls into the low glycemic category, making this a potential post workout glycogen replenisher. The saponins, phytic acid, and tannins (the irritants and antinutrients classifying quinoa as not paleo) found in quinoa are removed or reduced to under 1% through scrubbing/polishing and washing. The majority of quinoa found in this country today has already been polished and pre-washed, therefore, in small amounts I personally find quinoa to be a paleo-friendly ingredient. So tonight I made sweet potato gnocchi with quinoa flour. The quinoa gives the pasta a nutty, almost brown rice like, flavor. The texture is spot on! Would be great with any of the paleo sauces in Paleo Made Easy.
Ingredients:
1 lb. sweet potato, baked and mashed
1 extra large egg + 1 extra large egg yolk
12oz (~2 cups) organic quinoa flour
4 tbl. tapioca flour
1/2 tsp. Kosher salt
Method:
Preheat oven to 400°F. Bake sweet potato at 400°F until fork tender, approximately 60 minutes. Scoop from skin, mash, and cool sweet potato. Mix cooled sweet potato with egg, egg yolk, salt, tapioca flour, and quinoa flour. Roll dough into approximately 3/4 inch thick ropes. Cut the ropes into 1 inch pieces and roll each piece down the back side of a fork to form ridges. Drop gnocchi into boiling salted water, they will float when done, approximately 5 minutes. Mix with desired sauce and enjoy!