I got quite the awesome surprise when I was told that my little cookbook was in the Top 100 of ALL non-fiction books last week. That’s so crazy! It wouldn’t be possible without your support. So to say thanks, here’s another recipe from the cookbook for you to enjoy. If you’ve enjoyed it, would you do me a huge favor and pop over to Amazon to leave a quick review? Even a sentence or two will be a big help!
This dressing was a happy coincidence. When I was developing my Crunchy Slaw With Chicken (page 158), I wanted to add some sweet and spice. Instead of adding chopped mango and jalapeño, I threw it all into the blender and came up with this dressing. It’s surprisingly creamy, and you can customize the heat level by keeping more or less of the jalapeño seeds. It’s perfect for dipping chicken into or as a topping for fish tacos.
Sometimes, recipes are born out of necessity. My local market was sold out of a prepared butternut squash sauce, so I decided to make my own version. Of course, I had nothing to compared the taste to, but I’ll settle for “delicious” which is what I got.
This sauce uses butternut squash as the base, but adds in sautéed aromatics—similar to a classic mirepoix—to create a foundation of flavor. The red pepper gives it some body, and some tomato paste brings acidity without dominating and making it taste too tomato-y.
I served this over warmed zucchini noodles, but the possibilities are really endless!
First, get the aromatic veggie base going. In a large skillet over medium heat, warm the ghee. Add the onion, red pepper, celery and pinch of sea salt. Cook and stir until the veggies soften and lightly brown, about 8 minutes.
Add the butternut squash cubes and garlic. Reduce the heat to medium-low and cover the skillet. Cook for another 10 minutes or so until the squash is tender. Stir a few times so nothing sticks. Turn off the heat and let the veggies cool for a few minutes.
Then, add the veggies to a food processor or high speed blender with the tomato paste. Start with ½ cup (118 mL) water. Puree the veggies until they become a sauce. If it's too thick, add water by the tablespoon. I found that ¾ cup (177 mL) water made a sauce that was somewhere between a thin soup and a thick puree. Of course, the moisture content of your veggies may vary so start with less and add more as you go.
Season with sea salt and pepper to taste and warm in a small pot before serving.
Double the batch and freeze the extras for up to 1 month.
Curried Kabocha Squash Soup is so stupid-easy to make with only five ingredients, and it’s the perfect way to celebrate my favorite fall squash. Kabocha—also called “buttercup” in other regions of the United States and simply “pumpkin” in other parts of the world—tastes like a mash up between butternut squash and sweet potato. It’s wonderfully tasty with a thin, edible skin, and it really shines when roasted. It’s recognizable by it’s mottled dark green skin and round shape.
Usually, I just slice it into semicircles and roast it in the oven. (The seeds are delicious roasted, too.) This time, though, I made a simple soup that’s the perfect accompaniment to any fall dinner. I think it’d pair really well with a basic roast chicken and a green salad. If you can’t find kabocha squash in your market, butternut makes a very good substitute.
Cut the bottom and top off the squash, then carefully cut it in half from top to bottom. Scoop out the seeds (you can save them and roast them separately). Cut the squash into a few large chunks. Drizzle with the coconut oil and season with the salt and pepper. Roast the squash for 45-55 minutes or until it's tender and browned. You may want to flip the pieces halfway through cooking.
Let the squash cool, and scoop the flesh away from the skin.
Put the squash flesh into a high-powered blender along with the chicken broth, coconut milk, and curry powder. Blend for at least 15 seconds or until completely smooth.
Pour into a medium pot to reheat, and adjust the seasoning with salt.
*If you have mild curry powder, it you may need 2 teaspoons or so. When in doubt, add 1 teaspoon, taste, then go from there. Substitute butternut squash instead of kabocha. This soup freezes well.
It’s hardly a secret that chicken soup is “good for what ails you”—as my grandmother used to say. If you’re a science nerd like me and want to know the how and why, click here and here. If you’re just here for the yummy recipe, you can skip all that. Suffice to say, maybe this soup isn’t a panacea, but it is definitely delicious.
I kicked up the healing properties of bone broth with the trio of ginger, turmeric, and garlic. Besides tasting aromatic and well, decidedly victorious, ginger and turmeric bring their anti-inflammatory compounds to this dish, and garlic, its antiviral properties. Infusing the broth is well worth the extra twenty minutes!
You can really dress this up anyway you’d like. I added some shredded chicken, green onion, carrot and shiitake mushrooms (gotta love that umami!) along with some gluten-free noodles made from mountain yam. Consider the broth a blank palette upon which to draw with your favorite flavors.
Pour the chicken broth into a medium pot, and add the ginger, turmeric, garlic and fish sauce. Bring to a boil, then reduce to a simmer for 20 to 30 minutes to really infuse the broth with flavor. Note: If using turmeric powder (ground turmeric), start with ¼ teaspoon (0.5 gram), and increase to ½ teaspoon (1 gram), depending on your preference. I find turmeric powder to be insanely potent, much more so than the fresh root, so always add less and bump it up if you'd like. While the broth is simmering, prepare the rest of the ingredients.
Using a slotted spoon, remove the ginger, turmeric and garlic. Discard. Or, if you like to live dangerously, leave it all in the soup and pick around it while you're eating (like I did in the photo). Just be aware: Biting into a large chunk of ginger, turmeric or garlic is usually not pleasant.
Add the chicken, mushrooms, green onions, carrot and if desired, your noodles. Heat about 5 minutes on medium-low or until everything is warmed through. Taste and adjust the seasoning with sea salt.
Serve with a drizzle of sriracha for some extra heat.
*If you can't find fresh turmeric root, sub in ¼ teaspoon (0.5 g) turmeric powder. When working with any form of turmeric, take care because it stains hands, clothing and porous surfaces.
Steph’s note: Today’s recipe is a sneak peek from Danielle Walker’s new book, “Meals Made Simple” which releases on September 2, 2014. I’ve been lucky to preview the cookbook, and it’s amazing…great for newbie cooks or anyone who just enjoys simple, delicious food. Danielle notes: “Jicama may seem like a strange ingredient to add to this dish, but it provides a slight crunch similar to that of water chestnuts or bamboo shoots and adds a mildly sweet flavor.” Serve with cauliflower rice (pictured).
Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat. Working in batches, brown the meat on all sides.
Use a slotted spoon to transfer each batch of browned meat directly to the slow cooker, then continue browning. Wipe out the skillet between batches if a lot of liquid has accumulated at the bottom to ensure even browning.
Wipe out the skillet and add the remaining 1 tablespoon of coconut oil. Sauté the onion, garlic, and ginger over medium-high heat for 5 minutes.
Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.
Add the tomato paste, curry paste, fish sauce, lime juice, and salt, then pour the mixture over the beef in the slow cooker.
Cook on high for 5 hours or low for 8 hours. Add the broccoli, carrots, and jicama during the last 30 minutes if cooking on high, or the last hour if cooking on low. Serve garnished with cilantro.
*Omit for SCD
The leftover meat tastes fabulous in scrambled eggs!
Prepare Steps 1 through 5, then place the contents in an airtight container or bag. Freeze for up to 3 months, then thaw overnight in the refrigerator
The giveaway is now closed. Congratulations to the winner, Julia B. at email@example.com!
Steph’s note: Today’s awesome tutorial is brought to you by Ryan Harvey, founder of Bare Bones Broth Co. Bare Bones offers hand-crafted broth shipped right to you, but if you’re more of a DIY type of person, Ryan shares some of the secrets for making the best bone broth right here for you.
All About Bone Broth
So what’s the big deal with bone broth these days? It has less to do with bone broth and more to do with the rising awareness of the role our gut health plays in the overall health of our mind, body and soul.
We’re finally starting to acknowledge that what we use to fuel our bodies directly affects the way we think, the things we do and how well we do them. Often referred to as our “second brain,” the human gut is home to over 10 trillion bacteria, a number no human can fully comprehend, yet we’re always looking for and believing in that one all-inclusive lab-manufactured antidote promised to make us feel better.
News flash: There isn’t just one food, one medicine or one supplement. There is, however, bone broth, which can be added to any diet as any or all three of these things. What other real food source contains as many bio-available vitamins and easily assimilated nutrients and extracts of pure collagen (A.K.A gelatin), skin, bone and fat ⎼ you know, the stuff that pretty much makes us human, gives us our silky smooth skin and allows us to grunt beautifully while hitting our max power snatch with ease.
Funny thing about bone broth: It’s nothing new. In fact, broths and stocks have been used for centuries by cultures around the world as a remedy to anything and everything. It also happens to be the base for all cooking, as it’s the first thing you would learn how to make in kitchens around the world as a chef’s apprentice or culinary student.
It’s what stops a stomachache dead in its tracks by soothing and healing the gut, and it quickly returns our joints to normal after an intense workout or rigorous hike. We have the natural occurring gelatin and glucosamine to thank for this; something all commercially available broths lack.
With that said, I want to share a handful of factors that will influence the outcome of your homemade bone broth. Got gelatin?
Factor #1 That Makes Great Bone Broth: Animal’s Upbringing
When deciding how to fuel my body, I always ask where my fuel came from and how it came to be.
Chances are, if you are here reading this then you and I have something in common. It’s no secret that what the animal eats, we eat. This doesn’t just apply to meat. Bones contain marrow, and marrow in turn pretty much contains the essence of our being.
If we’re healthy, that’s great but if we’re sick, our marrow is sick. The same goes for animals. The whole idea is that we’re extracting all this healthy good stuff from the animal and using it as both a food and a medicine for our bodies.
Believe it or not, this all matters on a molecular level, where everything that makes you you is working hard to maintain your optimal health as efficiently as possible. If the animal was factory farmed, ate garbage and didn’t see a pasture a day in its life, you won’t be doing your body any favors in the long run by using its bones.
Pardon my soapbox, but supporting the ranchers and farmers that raise pastured animals and grow organic produce is the only way we’ll ever see a change in our current food system. You want better access to healthy and sustainably raised meats and fresh produce? Then find and support a farm. I’ve seen numerous farms and ranches here in Southern California grow rapidly under the support of enthusiastic communities looking towards a better future in food.
Factor #2 That Makes Great Bone Broth: Animal’s Age
That’s right. Animals are no different from us in that their bones and joints wear down and degrade over time, reducing the amount of connective tissue and consequently reducing the amount of gelatin that will end up in your broth.
The younger the animal, the more gelatinous your broth will be. Veal bones, joints, feet and necks would yield the most gelatin, as these animals are butchered very young.
You can usually find veal bones at a local butcher for a decent price. Stocks made from veal are a chef’s secret weapon in the kitchen, taking everything from soups and sauces to risottos and braised meats to the next level.
Factor #3 That Makes Great Bone Broth: Bone Type
This is where most people run into trouble.
In my experience the most commercially available bones are usually beef or veal femurs. Femurs are great as they contain a ton of marrow but very little collagen. You want a good mix of bones, joints and feet. I suggest using a 1:1:1 ratio of bones, joints and feet. This will almost guarantee you achieve that victorious gel.
Just remember to always use joints and feet, this is where you will find the most collagen. If you can’t find all of these, go ahead and make your broth with whatever you can get your hands on, you’ll still benefit greatly from the added vitamins and nutrients.
Factor #4 That Makes Great Bone Broth: Bone to Water Ratio
Whether it’s in a crockpot or on your stove, add water just to cover the bones, and no more.
This is where a lot of folks think they’ve messed up. You’ve spent all those hours simmering away, finally cooling and refrigerating your liquid gold only to wake up in the morning to find no jiggle. You haven’t been defeated! Simply bring your broth back up to a gentle simmer and let evaporation take over. Reduce your broth by an inch or so, cool and refrigerate. If it’s still not jiggling, repeat the process.
A combination of things could have happened here – too much water, bones from sick animals, or you simply didn’t let it simmer long enough. In most cases, the gelatin simply isn’t concentrated enough to give your broth a Jello-like consistency. This is OKAY. Your broth is still loaded with plenty of good stuff.
Try not to get so caught up on the aesthetics. I see people everyday crying out for help because their broth didn’t gel, as if the broth gods are smiting their attempt at glory.
Factor #5 That Makes Great Bone Broth: Time
The beautiful thing about making broth is that once started, it requires very little attention.
The biggest issue here is not letting your broth simmer long enough. We simmer our beef broth for 48 hours and 24 hours for our chicken. Simmering for multiple days is a great way to really get everything out of the bones.
Something we do, and that I highly suggest, is to wait until you have 6-8 hours left to add your vegetables or leafy greens, such as parsley or leaves on your celery. This will prevent any bitter or burnt tastes from being imparted into your broth. The vegetables can only be cooked for so long before they begin to break down, giving your broth and undesirable and often burnt flavor.
It only takes 8 or so hours at a simmer to extract the nutrients and flavor from them, anyway. Anything much longer than this and the vegetables become sponges, soaking up all your hard-earned nutrients.
In my opinion, those are the most important things to keep in mind when making bone broth. As with most things, the more you make it the better you will get. And the better you will get at noticing all these little idiosyncrasies during the process, like waiting to add your veggies until later in the process. It took me several burnt, bitter and off-flavored batches before I finally started figuring out at what times to add what ingredients.
A Simple Bone Broth Recipe
Run through this simple checklist when making any bone broth your gut desires:
Roast any bones beforehand for added depth and flavor, except fish.
Put bones in pot and add water just to cover bones.
Time for an update on The Performance Paleo Cookbook!
It’s been a crazy past few months working on the cookbook, but we’re at an exciting stage. I’ve turned in the manuscript and completed the photographs (still need to finish editing those) which means the lion’s share of the creative content is done. I’m still catching my breath a bit!
Originally, I wasn’t planning to take the photographs myself, but the opportunity arose and I knew we’d get the best possible outcome if I stepped up to the plate (no pun intended). What followed was a hectic month.
We—the hubs and I—built wood backdrops and shopped for props. (I definitely have too many bowls now.) I cooked every recipe again from scratch and according to spec to check the flavors one more time. I styled and photographed 90 of the 100 recipes in the cookbook here in the dining room of our tiny, 100-year-old cottage. I made a literal mountain of dishes and went through a figurative ton of food.
It was all worth it because I know the cookbook is going to be on point for y’all! So, what happens next?
Now, the book will be formatted, arranged and edited over the next few months, then it will go off to the printer so it’s ready for its debut on January 6th. (Remember, this is an actual print book!) I know it seems like a long time to wait, but the time will fly by, I’m convinced. The good news is that you can pre-order now and lock in the early bird price of 25% off! Click here for Amazon or here for Barnes and Noble. It’ll also be formatted into a digital version if e-readers are your cup of tea.
What’s going to be in The Performance Paleo Cookbook?
100 recipes with 90 full-color photographs,
50 recipe combo ideas to make full meals,
7 different fueling protocols to help plan for whatever time of the day you train,
Pre- and post-workout snack ideas,
Tons of protein-rich and carb-dense recipes,
So for now, I’ll be turning a lot more attention back to the site (we have a site refresh coming up to make it more user-friendly) and working on some awesome new resources. Thanks for all your continued support!
Guacamole is pretty much like heaven to me. Packed with healthy fats, this combination of luscious, creamy avocado mixed with any variety of spices, herbs and aromatics is pretty great on just about anything. This recipe, one from the soon to be released book The Paleo Kitchen by George Bryant and Juli Bauer, adds a twist to the standard guac: plantains. That’s right. Plantains. These ripe beauties—a great source of healthy carbohydrate—are softened and then folded right in!
While you’re here, be sure to scroll down to enter the giveaway to win your very own free copy of The Paleo Kitchen! The photos alone are drool-inducing. This is a flash giveaway which ends Sunday June 8th at 11:59 PT, so enter now!
Once the coconut oil is hot, add half of the garlic to the pan along with diced plantain.
When the plantain dice begin to brown, salt them, and then flip to brown on other side.
Add the water to the pan and cover to steam the plantain. Once the plantain dice are soft, remove from the heat and let cool.
While the plantain finishes cooking, scoop out the insides of the pitted avocados and add to a large bowl to mash. Mash up the avocado with a fork. Add the onion, cilantro, jalapeno, lime juice, smoked paprika, and salt and pepper. Mix well, then fold in the plantains. Chill in the refrigerator before serving.
To enter for a chance to win a free copy of The Paleo Kitchen!
Use the Rafflecopter widget below to finalize your entry and unlock other bonus entries! (This is how the winner will be drawn, so don’t skip this step!)
Steph’s note: Please welcome Candace from Beyoutifully Delicious to the blog again. A couple weeks ago, I featured her PeaNOT Pineapple Slaw, and it’s gotten rave reviews. Candace is all about good food with big flavor, and this recipe will not disappoint. Without further adieu, take it away Candace!
Last Easter I came up with a fresh strawberry dressing that gave a subtle sweetness to a spring green salad. For the protein to compliment the slaw, I updated it as a marinade with some heat. There’s nothing like salty, sweet AND spicy. Now we’re talking game-changer.
I love this marinade on mahi-mahi, it’s a flakey fish that has a really clean taste to it. None of that “fishy” business that tends to draw people away from ocean proteins. If seafood is not your thing, this is perfect for chicken too.
You can easily flavor swap blackberry or apricot for the strawberry as they work well with chili peppers. I would use fresh apricots rather than dried just because I want to keep my sugar in check. It’s very easy for that to get crazy if I’m not intentional about food preparation.
Ingredients for the Strawberry Chili Dressing / Marinade
This is enough for two (6 ounce or 340 grams) filets of mahi-mahi or chicken breasts.
Directions for the Strawberry Chili Dressing / Marinade
In a blender, add all the ingredients except coconut oil and blend on high.
Turn down the speed a little and slowly drizzle in coconut oil.
Marinate the meat or fish for at least 2 hours and grill it until it’s no longer pink inside, about 4 minutes per side. Discard the leftover marinade. Or, bring the leftover marinade to a boil and cook it for 5 minutes to kill any bacteria.
Please welcome today’s guest blogger Meg, founder of the popular blog A Dash of Meg. I first met Meg on Instagram and have followed her journey as she’s learned how to properly fuel her body for health and strength. Meg even recently did a Whole30 and posted up lots of tasty eats along the way. She’s got a great, positive attitude about nutrition and health. Take it away, Meg!
If you had to pick a favorite fruit what would it be?
Personally, I’d say berries. But, if you asked me which berry was my favorite, I’d have a hard time choosing. Strawberries, raspberries, blueberries, blackberries… oh, they are all so delicious! But, if I absolutely had to pick I’d say my favorite is the blueberry. Although blueberries are itty bitty, they are packed with a lot of nutrients!
Blueberries are particularly high in the type of antioxidant called anthocyanins, which have anti-inflammatory properties and support the elasticity of capillary walls; therefore, they may help fight heart disease and some types of cancer. Not only are blueberries high in antioxidants, but they are also rich in vitamin B2, C, and E, manganese and fiber.
Blueberries are beautiful, delicious and nutrient-dense! They are definitely something you should incorporate into your diet especially when they’re in season.
Blueberry season is from July to August, and although I try to eat as seasonally as possible, when I saw that the blueberries at my local market were on sale last week I just had to grab some. I think this long, brutally cold winter is really getting to me (Steph’s note: Meg lives in central Canada), but these blueberries reminded me of the beauty of summer and were able to cheer me up quite a bit!
They also inspired me to create a new recipe. I love recipe developing. I’m actually hoping to publish my own cookbook some day, but for now I will just share my recipes with you!
This recipe was actually inspired by Steph! After seeing her “strawberry mango relish” on Instagram a few weeks ago, I couldn’t get the though of creating a recipe for a fruit relish / salsa of my own, particularly a blueberry-flavored salsa. So, I created this incredibly stupid-easy Blueberry Jalapeño Salsa!
Before I even met Steph, I always chose the simple way of doing things. My Mom and I call it the “KISS Method” (Keep It Simple Stupid Method). I believe that’s why Steph and I became such good friends Or at least one of the reasons why…
I hope you enjoy today’s recipe! Use it as a condiment with any meal of your choice. I particularly love it on top of my salmon or with my runny-yolk eggs! Eggs and blueberries are a match made in food heaven!
Ingredients for Blueberry Jalapeño Salsa
3/4 cup fresh blueberries, coarsely chopped
1/4 cup fresh blueberries, whole
1 jalapeño, seeded and chopped (use half for less spicy salsa)
Directions for Blueberry Jalapeño Salsa
Combine all ingredients in a bowl. (Note: For milder flavor, seed the pepper and remove the white inner membrane. Wash your hands thoroughly.) Serve immediately or allow flavors to mingle for 30 minutes.
I chose to keep this recipe stupid-easy, as you can tell. I’m not a fan of onion in my fruit salsas, so I left it out. The blueberries I used were incredibly sweet, think candy-like, so I chose to leave out lime / lemon juice. However, feel free to add in your favorite salsa ingredients!
Learning how to make homemade extracts for cooking is really quite simple, and I’m going to let you in on how easy it is! Yes, most extracts contain alcohol and though I’ve seen alcohol-free versions, I haven’t been stoked about using glycerine as the solvent. Considering I use these extracts in small quantities, I don’t have a personal objection to the alcohol content but as always, your Paleo is up to you alone to dictate. In this post, I’ll show you how to make vanilla, mint and lemon extracts using the same basic method.
How To Make Homemade Extracts?
You’ll need some sort of alcohol to help extract the organic (carbon-based) compounds that actually make the scents and flavors from the chosen plant material—in this case, vanilla beans, lemon rinds and mint leaves. Did you know that when you smell something, what you’re really sensing are tiny organic molecules that diffuse through the air, attach themselves to the olfactory receptors of the nose and send nerve impulses to your brain? Through experience and learning, you’ve come to associate these molecules with the foods that emit these “smells.” For example, vanillin is one of the predominant carbon-based compounds that makes the scent you know as vanilla. And while it can be synthesized by a series of chemical reactions in a lab, I think you’ll agree that getting it from a natural source is always better.
Small organic compounds like vanillin are chemically compatible with alcohol, meaning they’re soluble in it. When you make a homemade extract, you’re taking advantage of that fact. SCIENCE! For best results, remember to steep your extracts for at least 4 weeks before you use them and keep the plant material completely submerged so nothing molds.
How to Use Homemade Extracts?
I chose vodka for this recipe but you can use something like bourbon for the vanilla, which tends to pair really well. Use these extracts in any application you’d use store-bought extracts. How about using a dash of vanilla in my Apple Coconut Pudding or the mint in my Dark Chocolate Mint Coconut Butter Cups?
My favorite reason for making homemade extracts is that I know exactly what’s in them. So many of the store-bought extracts contain added sugar or other funky chemical ingredients. These also make fantastic gifts!
If you’ve been around the blog for long enough, you may notice I use chia seeds from time to time to create very lightly sweetened puddings. This time, I paired them with fresh fruit to make something that’s a jam-like consistency with no added sugar. Feel free to switch up the berries with other fruit!
Steph’s note: Jalapeño-Lime Chicken Wings (with Paleo Ranch Dressing Dip) is coming at you today from my guest blogger Rach from Meatified! Wings—I mean, c’mon—what’s not to love? I first learned of Rach from her screen-lickable photos of Paleo food, and with a name like Meatified, I knew she was onto something good.
A former vegetarian, she originally found the Paleo lifestyle while looking for a way to improve her health after years of thyroid-related issues. She creates original recipes that are grain- and sugar-free while trying to finally figure out how to work the camera she shamelessly “borrowed” from her husband. Pick up a copy of her new cookbook, Nourish: The Paleo Healing Cookbook!
Please welcome Kim from Nearly Natural Momma as my guest blogger today! She’s got tons of great recipes and shares her adventures in food, homesteading and homeschooling on her blog and on Facebook. Take a minute and read her story of losing over 50 pounds (link is below) by turning to a real food lifestyle…it left me with a tear in my eye for sure!
Take it away, Kim!
I’m so excited to write a guest post for Stupid Easy Paleo! My name is Kim, and I’m the owner of Nearly Natural Momma, and a few years ago after battling a personal illness I used the Primal diet to lose some 50 pounds. My husband has been making chicken parm for years, it’s one of our favorite go to weekend family meals. We tweaked it since going Primal and wanted to share our adaptation with you. If you’re not doing cheese that’s no problem. This is still amazing.
[Steph’s note: Paleo excludes most dairy, including cheese. If you’re Primal and include dairy, go for it…I know there are a lot of Primal readers who visit the blog. Paleo eaters, skip the cheese. Just want to make sure nobody is confused.]
If you’re short on time, use your favorite spaghetti sauce. We have a tough time finding any with out sugar so we’ve given you a very basic version of his sauce. Make it your own. Add mushrooms (I love it when the hubs does this), or green peppers, or extra garlic to give it your own unique twist.
Cook onions and garlic in oil until tender, about 5 minutes.
Add in the rest of the sauce ingredients, mix well and bring to a rolling boil then reduce heat to low and let simmer for 30 minutes. Cover after five minute to avoid a huge mess.
For the Chicken
Preheat oven to 400°F (200°C).
Heat oil in a large pan over medium heat.
In a bowl, add all dry ingredients and mix well.
Dredge each piece of chicken first the dry mix, then eggs, then dry mix again. Carefully place each piece of chicken in the frying pan with the ghee and fry until golden brown, or about 3 minutes each side. Remove the chicken from the pan, and set them aside.
Pour your sauce into the frying pan and scrape “grubbins” (hub’s word for cooked on yummies on the pan) and mix the grubbins in with the sauce. Heat the sauce to a simmer, then add the chicken back into the pan on top of the sauce. Simmer for another 5 minutes, then cover and cook in your preheated oven for 10 minutes.
After 10 minutes remove the cover. If you want to add mozzarella slices of cheese this is the time to do it. Place one on each piece of chicken.
Cook uncovered for another 10 minutes.
For the Spaghetti Squash
Pierce holes in the squash, and bake for 90 minutes at 350°F (175°C). (We usually do this step first before we start making chicken parm).
Let squash cool at least 30 minutes (or while you’re making the chicken parm), then cut it open removing seeds (which I give to our chickens!).
Scrape the rest of the yummies into a greased frying pan.
Add 1/2 teaspoon oregano, garlic powder and salt and pepper to taste.
Stir and cook over a medium heat for 5 minutes.
Serve with your Chicken Parmesan, and enjoy!!
I’m psyched to try this recipe! What questions do you have for Kim?
Say hi to my guest blogger, Laura! I first stumbled upon Laura’s recipes via her Instagram account (@paleo_in_comparison) and quickly came to admire her creativity when it came to food and her genuine nature. She’s a wife, homeschool mom of two rambunctious boys, and the Paleo blogger behind Paleo In Comparison and a growing Facebook community of the same name. In November of 2011, after years of yo-yo dieting and eating disorders, she stumbled into the Paleo lifestyle. With a total weight loss of 60 pounds (27 kg), and a complete change in her physical and emotional health, she’s never looked back. Paleo gave her life and health back, and helped her form a healthy relationship with food (I can relate!). She’s passionate about sharing her story, and believes that clean eating and living are essential to lifelong health and wellness. I know you’ll love her approach to food and her sense of humor.
If you’re looking for a tasty salad for your holiday table, I think this is perfect and the thought of the hot, sweet dressing makes my mouth water! With no further adieu, here’s Laura and her Collard and Brussels Salad with Hot Sweet Bacon Dressing…
“But salads aren’t sexy.”
That’s what I said to my husband when I told him I was considering making a salad for this guest post.
Salads are often neglected in the Paleo / Primal community for the glitz and glory of a rare steak, “Paleo” cookies, and bacon-wrapped…well…anything! But there are a lot of benefits to eating salads.
First, while I don’t subscribe to a raw food only diet, there most certainly are huge benefits to consuming our fruits and vegetables raw whenever possible. It’s just science – cooking can destroy and break down some of the vital nutrients and fiber in our foods. Cooking is a process – albeit a harmless one – but eating foods raw is the closest to unprocessed that we can get. Salads are a great way to get a lot of different veggies into our diets in their purest form.
On the more practical side, raw foods like salads are super convenient and easy to take with us anywhere. Cold travels better than hot, and you don’t need a microwave or oven to reheat it.
Whenever someone wants “a light lunch,” they go for a salad, but I would argue that nothing will fill your belly faster than raw veggies! Because all of that fiber hasn’t been broken down in the cooking process, you’re going to feel fuller longer – just be sure to drink plenty of water to help your tum-tum digest all that fibrous goodness!
Salads? Not sexy? Boy, did I change my mind fast! Healthy is sexy. So, if A=B and B=C, then A=C. It’s Logic 101. Salads are healthy, healthy is sexy. Therefore, salads are sexy!
The result of my salad revelation was this chicken thigh salad inspired by the colors of the Holiday season. Don’t worry, I was a good Paleo / Primal cook, and threw a little bacon grease in there for good measure. I hope you enjoy this sexy salad as much as my family did!
Collard and Brussels Salad with Seasonal Fruit, Hot Sweet Bacon Dressing & Crispy Chicken Skin Crumbles
Ingredients For the Salad
8 cups raw collards, shredded or finely chopped
4 cups raw brussels, quartered
1-1/3 cups raw cranberries
1 large green pear, sliced (or two small)
4 chicken thighs, bone-in with skin on (if you have a hungry set, make double for 2 thighs per serving)
Preheat oven to 375°F (190°C). Remove skins from raw chicken thighs. This should be very easy. You may need to use a small paring knife in some spots, but the skins should come off easily just by hand. Once removed, cut the square-like pieces of skin in half. Line a cookie sheet with parchment paper – this will help absorb the grease as the skins bake, making them crispier. Place on the cookie sheet and bake until deep golden brown and crispy, approximately 15 minutes. When finished remove from the cookie sheet and allow to cool completely, uncovered.
Remove parchment paper from cookie sheet, use the grease from the skins to coat the bottom of the cookie sheet. Place chicken thighs onto cookie sheet and coat with remaining grease (if you don’t have enough grease, you can coat the thighs with a little fat of choice – duck fat or ghee is always great with chicken). Season simply with a little salt and pepper. Bake at 375°F (190°C) until internal temp reaches 160°F (80°C), approximately 20-30 minutes depending on how many you cook. Allow to cool. Remove meat from bones & shred with your fingers.
Melt bacon grease in a non-stick pan over medium-low heat. Add balsamic vinegar and crushed garlic. Reduce liquid until it starts to thicken and the fat and vinegar are incorporated. Stir mixture occasionally with a rubber or wooden spatula while cooking. Once it has thickened, remove from heat and pour into a separate bowl. Add remaining ingredients and whisk well. Keep in mind the dressing should be served warm. Refrigerate leftovers and simply reheat to serve. The fat in the dressing will cause the dressing to harden when cold, so don’t be alarmed. Reheating will bring it back to proper consistency.
Plating the Salad
On each full-sized dinner plate, make a base with 2 cups of raw collards and 1 cup of raw Brussels sprouts. Place 1/4 of the pear slices on greens. Top with meat from 1 chicken thigh (2 if you doubled the chicken). Top with 1/3 cup of cranberries and some crumbled crispy chicken skins. Serve dressing on the side, or simply drizzle over the salad before serving.
Change it Up
You can use any leftover white meat you have for this salad.
If you want to make it with leftover meat, and do not have the crispy chicken skins, simply replace them with crispy bacon crumbles.
You can also make a quick and cold sweet dressing with honey, balsamic vinegar, olive oil, Dijon, and a little salt and pepper.
Do you have any questions for Laura? Let her know in the comments below!