Category Archives: Easy Paleo Meals

Quick snapshots of easy meal combinations for inspiration!

Easy Paleo Chicken Curry

Easy Paleo Chicken Curry—The Merrymaker Sisters | stupideasypaleo.com

Steph’s note: I’m really chuffed to introduce you to my guest bloggers Emma and Carla, the dynamic sister duo behind The Merrymaker Sisters! These two creative minds come up with all sorts of amazing Paleo food, both savory and sweet. Emma and Carla are well-known in the Australian Paleo world, and I know you’ll love what they’re doing down under. Definitely check out their site and social media for lots of great inspiration. Take it away, ladies!

Serves: 4  Cook Time: 30 minutes

Ingredients for Easy Paleo Chicken Curry

  • 6 boneless chicken thighs, diced
  • 1 yellow onion, chopped
  • 1 cup (237 mL) canned pumpkin puree
  • 2 medium zucchini, sliced
  • 
2 cups button mushrooms, sliced
  • 1/4 cup (118 mL) water
  • 2 Tablespoons (30 g) ghee or coconut oil
  • 1/2 Tablespoon (3 g) turmeric
  • 1/2 Tablespoon (3 g) paprika
  • 1 teaspoon (0.6 g) red pepper flakes
  • 1 teaspoon (2 g) cumin

Easy Paleo Chicken Curry—The Merrymaker Sisters | stupideasypaleo.com

Directions for Easy Paleo Chicken Curry

  1. In a large saucepan over high heat, melt the ghee. Add the onion and spices and sauté.
  2. Add the chicken and cook until the sides have just turned white.
  3. Turn down the heat to low and add the pureed pumpkin and water. Stir until combined and then cover and allow to simmer for 15 minutes.
  4. At the 10 minute mark, add the zucchini and mushrooms.
  5. Serve with a dollop of coconut cream, fresh cilantro / coriander and a side of cauli rice! Make sure you make enough for leftovers! Curries are always better the next day right?!

Stay in touch with The Merrymaker Sisters on social media: Instagram, Facebook, Twitter and Pinterest.

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Easy Paleo Chicken Curry—The Merrymaker Sisters | stupideasypaleo.com

Questions for The Merrymaker Sisters? Leave them in the comments below!

Tasty Taco Salad by Living Loving Paleo

Tasty Taco Salad with Creamy Cilantro Lime Dressing | stupideasypaleo.com

Please welcome Kristen, my guest blogger and a special friend of mine, to the blog. I’ve come to know Kristen through her Instagram, and her story of sickness to wellness so touched my heart that I knew I had to share it on the blog. (Click here to read it, then come right back!) Kristen’s passion for food is clear in her super awesome blog, Living Loving Paleo, and her recipes are simple, approachable and nourishing. Take it away, Kristen!

One thing I super, duper missed when I first changed my diet to a Paleo diet was definitely sauces and dressings, especially creamy ones. I honestly thought I’d never see them again. I drew a blank when it came to making my own, as I never had before. Honestly, making my own dressings intimidated me, and I figured it would be difficult and time consuming (neither of which I’m a fan of). Then, I discovered just how easy and fast it is to make your own, and I knew I could never go back!

My life was completely turned around by changing the food that I put on my plate, and for the first time in a really long time I was healthy. I was determined to make recipes for my own sauces and dressings that fit my new lifestyle, and that were completely delicious! I love a great salad, and to me, a salad is completely made by the dressing. I must say, the dressing that I created for this taco salad makes it extra special. Store bought dressings don’t even compare! I hope you all love it as much as my family did. Happy cooking!

Ingredients for Tasty Taco Salad:

For the base of the salad, I used romaine lettuce, diced tomatoes & avocado. Feel free to use any veggies you like.

Ingredients for Creamy Cilantro Lime Dressing:

  • 2/3 cup avocado oil
  • 1 egg
  • 1/2 teaspoon mustard powder
  • 1 teaspoon lemon juice
  • 1.5 Tablespoons lime juice
  • 1/2 teaspoon fresh garlic, minced
  • 3/4 teaspoon salt
  • 2.5 teaspoons cilantro, minced

Directions for Tasty Taco Salad:

  1. In a small bowl mix together the chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and pepper. Set aside.
  2. Melt the coconut oil in a medium skillet over medium heat. Once the coconut oil has melted, add the onion and sauté until soft. Add the garlic and sauté until fragrant, about 30 seconds. Add the meat and cook until no longer pink. Add the taco seasoning to the meat and mix well.
  3. While the meat is cooking, make the simple dressing. Place the oil, egg, mustard powder, lemon juice, lime juice, garlic and salt in a tall container. (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended. This should take less than a minute! Stir in the cilantro. [Steph's note: No immersion blender? Place the egg, mustard powder, lemon juice, lime juice, garlic and salt into a blender and let these come to room temperature. Run the blender for about 30 seconds, then with the blender on medium speed, very slowly (in a thin stream) drizzle in the avocado oil until the mayo has thickened.]
  4. Top your salad with the meat and dressing! Enjoy!

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taco salad 2

 

Mussels with Bacon in Lemon-Coconut Broth

Photo Mar 28, 6 47 28 PMWant a warm bowl of savory goodness? Make this. Want to impress a new boyfriend or girlfriend? Make this. Having a dinner party at your house? Make this for an appetizer. Holy cow, guys…it’s so tasty. I promise. This may very well be one of my favorite recipes I’ve ever made because it 1) is so easy that it hardly seems possible, 2) it packs a wallop of flavor and 3) you can substitute ingredients based on availability and it’ll be just as good.

You’ll notice I used pancetta (basically Italian ham that is bacon-like in flavor) but you could use regular bacon or even lardons – ooh, fancy French term alert – which is another form of pork belly. Bonus points for the fact that pancetta or lardons usually comes pre-chopped! The bottom line is to use something bacon-esque for a smoky depth of flavor. If you can’t find pre-cooked mussel or clam meat, you can use whole shellfish – just be sure to double the amount – and just steam them in the broth until they open (or try shrimp instead).

Prep time: 5 min     Cook time: 10 min    Makes: 2-3 appetizer servings

Ingredients:

  • 6 oz (180 g) pancetta
  • 8 oz (240 g) cooked mussels or clams
  • 3 cloves of garlic, minced finely
  • 1.5 cup (350 mL) coconut milk
  • Juice of 1 lemon
  • Handful of fresh flat-leaf parsley, chopped
  • Pepper to taste

 

Directions:

  1. In a large skillet over medium heat, render the pancetta until crispy.
  2. To the same skillet, add the mussels, garlic and coconut milk. Bring to a boil, reduce heat and simmer 6-8 minutes or until the coconut milk begins to reduce down just a bit.
  3. Turn off the heat and add the lemon juice, parsley and pepper.
  4. Done. Eat. Receive compliments.

 

Easy Paleo Meals 014: Rotisserie Chicken Salad

This one’s dedicated to Roy who recently asked for a quick chicken salad he could take to work for lunch.

chickensalad

Saute 1 sliced onion + 1 can of fire-roasted tomato + shredded rotisserie chicken*

Salad = greens + shredded purple cabbage + cilantro +  grape tomatoes + avocado + lime juice + olive oil + chicken/onion/tomato

*The rotisserie chicken is a time saver, but you could cook your own chicken separately.