Category Archives: Veggies, Salads & Fruit

Plantain Protein Pancakes

Plantain Protein Pancakes are a great way to get some more good carbs into your post-workout recovery window.

Plantain Protein Pancakes | stupideasypaleo.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I created this recipe specifically for Breaking Muscle, so head on over there to check out the ingredients and the directions! (For 10% off my favorite brand of protein, Stronger Faster Healthier, use the code SEPaleo on check out!)

Click here for the recipe → Plantain Protein Pancakes!

PeaNOT Pineapple Slaw by Beyoutifully Delicious

PeaNOT Pineapple Slaw | stupideasypaleo.com

Steph’s note: Please give a super warm welcome to my guest blogger Candace, better known around the Web as the creative mind behind Beyoutifully Delicious. She’s incredibly sweet and wickedly innovative in the kitchen, and I know you’re going to love her Paleo recipes. In fact, look out for part two of this recipe (a Strawberry Chili Grilled Chicken) that’ll be posting next week! Without further adieu, take it away Candace!

Coleslaw was never really my thing. Anytime I had it, it was mushy, drippy and tasted like that Miracle Whip crap. Bleh!

The greatest thing about cooking is you can always make something your own and give it your personal signature. I love peanut dressing and Pad Thai but I have really given up the peanut madness since turning my food over to the “Paleo Way.” I think I was having issues with it anyhow.

I love the texture of Napa cabbage so I make this star of the show, complimented by grated beets which are perfect for sweeping out those pesky phytoestrogens, carrots and fresh pineapple. No canned fruit in syrup here! This combination makes the perfect second post-workout meal where I start tapering off my carbs, upping my fat along with another big hunk o’ protein. It’s satisfying without leaving me weighted down.

Ingredients for PeaNOT Pineapple Slaw:

For the slaw

  • 1 cup shredded carrots
  • 1 cup grated beets
  • 3 cups shredded Napa Cabbage
  • 1 cup fresh chopped pineapple
  • 2 Tablespoons crushed raw cashews
  • 2 Tablespoons thinly sliced green onion
  • 2 Tablespoons fresh cilantro leaves, torn

For the dressing

Directions for the PeaNOT Pineapple Slaw:

  1. Make sure you dry the veggies with paper towels or kitchen towels if they’re really damp. The pineapple will add moisture so you don’t need any extra.
  2. Add veggies and pineapple to a large bowl.
  3. Make the dressing: In a blender add the water, then add the remainder of ingredients. Blend on high until you have a smooth, creamy dressing.
  4. Use half of the dressing and toss the salad together, mixing well until everything is coated.
  5. Garnish with the cashews, green onions and cilantro.

Connect with Candace and Beyoutifully Delicious here: blog, Instagram, Facebook, Twitter, Pinterest

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PeaNOT Pineapple Slaw | stupideasypaleo.com

Questions for Candace? Leave them in the comments below!

Blueberry Jalapeño Salsa by A Dash of Meg

Blueberry Jalapeño Salsa | stupideasypaleo.com 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:

  1. 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.
  2. 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!

Change it up!

Try adding the following:

  • lime or lemon juice
  • lime zest
  • fresh basil
  • sweet onion
  • salt and pepper
  • fresh cilantro

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Blueberry Jalapeño Salsa | stupideasypaleo.com

Questions? Leave a comment in the box 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

 

Preserved Meyer Lemons

Preserved Meyer Lemons | stupideasypaleo.com

I’ll be honest…when I was photographing these Preserved Meyer Lemons, I just couldn’t help but feel happy! The season for Meyer lemons is here, and what better way to celebrate this delicious seasonal produce than to make preserved Meyer lemons.

What’s a Meyer Lemon?

It’s a variety of lemon that’s a bit more mild and less acidic than its famous yellow counterpart. The scent is almost a bit pine-y, and they taste a bit sweeter than regular lemons. Many people actually describe them as a hybrid between an orange and a lemon, and you’ll find them in season between December and April, so it’s best to pick them up when you see them in the market.

This method of preserving is really quite simple: Combine sea salt and the juice of the lemons (along with the entire lemon flesh), let it sit at room temperature for a couple of weeks while it all ferments and then refrigerate for a condiment that can be use in myriad ways.

There are several ways to cut the lemons, depending on which recipe you look at but I like this one because the pieces are small, and it’s easy to grab just one if you need a small amount.

Preserved Meyer Lemons | stupideasypaleo.com

How Can You Use Preserved Meyer Lemons?

Preserved lemons feature predominantly in North African cuisine, their rinds chopped up and added to dishes to add a punch of flavor. Once the Meyer lemons are preserved, you remove a piece from the jar, rinse the extra salt away and slice or chop the rind. You can use the flesh, too or just toss it. Add them to sauteed greens or cauliflower rice, toss into fresh salads, make a lemon butter sauce or throw into a crock pot chicken dish. Any way you can think of using lemons to add brightness to a recipe, you can substitute preserved Meyer lemons instead.

Preserved Meyer Lemons | stupideasypaleo.com

Ingredients for Preserved Meyer Lemons:

Makes 1 quart (32 ounces).

Directions for Preserved Meyer Lemons:

  1. Wash the lemons and cut them into quarters.
  2. Squeeze the juice of 6 quarters into the jar and pack the slices somewhat tightly into the bottom of the jar. Sprinkle with 1 Tablespoon of sea salt.  Preserved Meyer Lemons | stupideasypaleo.com
  3. Repeat with layers of lemons and salt until you reach the top of the jar. If the liquid doesn’t cover the lemons, squeeze a bit more juice into the jar. Preserved Meyer Lemons | stupideasypaleo.com
  4. Put the cap on and invert the jar a couple times to distribute the salt.
  5. Put the jar in a dark place like a cupboard or pantry and let the lemons ferment for 2–3 weeks. Every few days, invert the jar a couple times and open the lid to release any pressure.
  6. After 2–3 weeks, refrigerate the preserved Meyer lemons for up to a year.

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Preserved Meyer Lemons | stupideasypaleo.com

Have you ever tried Meyer lemons? What’d you think? Let me know in the comments below!

3-Ingredient Banana Pudding

3-Ingredient Banana Pudding | stupideasypaleo.com

This 3-Ingredient Banana Pudding is really simple. While I love convenience, the little cups of chia pudding goodness you can buy at the grocery store can be kind of pricey, especially if you’re watching your wallet.

The possibilities for ingredients are really endless, but this one has just three: banana, coconut milk and chia seeds.

Banana Coconut Chia Ingredients:

Banana Coconut Chia Directions:

  1. In a food processor or blender, combine the banana and coconut milk. Process until smooth.
  2. Throw in the chia seeds and pulse a few times to mix evenly.
  3. Pour into a container and chill for an hour to let the chia seeds plump up a bit. (Or if you’re like me, eat it right away because you don’t want to wait. The seeds will be crunchy, though.)

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3-Ingredient Banana Pudding | stupideasypaleo.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Have you ever tried chia pudding? What’s your favorite combo?

Berry Mango Chia Jam

Berry Mango Chia Jam | stupidesaypaleo.com

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!

Ingredients for Berry Mango Chia Jam (makes about 2 cups)

  • 1/2 cup (100 grams) diced mango
  • 3/4 cup (150 grams) blueberries
  • 1 cup (225 g) chopped strawberries
  • 4 Tablespoons chia seeds

Directions for Berry Mango Chia Jam

  1. Add the fruit to a small saucepan. Cook over medium-low heat until it has softened.
  2. Slowly stir in the chia seeds until they’re evenly incorporated. The “jam” will continue to thicken as the seeds absorb moisture.
  3. Store in a tightly covered container in the refrigerator.

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Berry Mango Chia Jam | stupidesaypaleo.com

Sweet Potato Applesauce Mash

Sweet Potato Applesauce Mash | stupideasypaleo.com

When I competed on the team at the 2013 CrossFit SoCal Regionals, we had tubs full of mashed sweet potato with applesauce at the ready as one of our post-workout carb refeed options.

You can mix the sweet potato and applesauce in any ratio you want, but I’d do just a little bit of applesauce for flavor—a 4:1 ratio of potato to apple would be great—and to lighten the texture of what could otherwise be a very dense mash. For more awesome carb-dense recipes for athletes, check out my ebook, The Paleo Athlete!

Ingredients for Sweet Potato Applesauce Mash

  • 2 pounds (1000 grams) sweet potato
  • 1/2 pound (225 grams) apples or 1 cup unsweetened store-bought applesauce
  • Generous pinch of sea salt
  • 1 Tablespoon ghee, optional

Directions for Sweet Potato Applesauce Mash

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
  2. Roast the sweet potatoes for about an hour. Let them cool.
  3. If you’re making the applesauce from scratch, do this while the sweet potatoes are roasting. Peel and dice the apples. Put into a small pot with a 2–3 tablespoons of water and cover with a lid. Cook over medium-low heat until the apples are very soft. Remove the lid and cook until most of the water has evaporated.
  4. Peel the skins off the sweet potatoes. Combine with the applesauce in a large bowl and mash with a hand masher until it’s to your desired consistency, or use a food processor.

Change It Up

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Sweet Potato Applesauce Mash | stupideasypaleo.com

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Sound good? Would you use this for your post-workout carb recovery?

Thai Salad with Cilantro Lime Dressing

Thai Salad with Cilantro Lime Dressing | stupideasypaleo.com

I cannot get enough of the flavors in this Thai Salad with Cilantro Lime Dressing!

When I came back from Scotland, all I was craving was super fresh veggies and this salad fits the bill. It’s inspired by one I had at Tender Greens but now that I made my own version I can have it any time without driving to the restaurant—plus, it’s nicer on my wallet and Whole30-friendly. The key to making this super-special is to use the freshest veggies you can find; it makes a huge difference. All quantities are approximate, and if you don’t like an ingredient, certainly leave it out or substitute it for something else. Top it with your protein of choice—grilled steak, pan-fried lemon chicken or shrimp would all be outstanding—for a complete meal.

Ingredients for the Thai Salad

  • 1 head red or green leaf lettuce, roughly chopped
  • 1/2 cup green papaya, julienned (I use this peeler to make it happen)
  • 3 tangerines, peeled and segmented
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh thai basil leaves
  • 1/4 cup cashews

Directions for the Thai Salad

  1. Combine all the ingredients in a large bowl and toss well. Hint: I kept the mint and basil leaves whole, but you could always chop them.

Ingredients for the Cilantro Lime Dressing

Directions for the Cilantro Lime Dressing

  1. Combine all the ingredients in a food processor and blitz until the cilantro leaves are finely chopped and everything is combined.
  2. Use right away or store for 1–2 days, tightly covered in the fridge. Give it a shake before using.

Change It Up

  • This easily doubles or triples to feed a large group.
  • Add a couple pinches of ground ginger to the salad dressing.
  • Check your local Asian food market for green papaya. It’s not sweet like it’s orange-fleshed counterpart.

Click here to pin this!

Thai Salad with Cilantro Lime Dressing | stupideasypaleo.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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What do you think about this combination of ingredients? Let me know in the comments below!

Simple Braised Root Veggies

Simple Braised Root Veggies | stupideasypaleo.com

Simple braised root veggies are so easy to make, and they’re an inexpensive way to round out a meal. The leftovers keep well and find their way into my breakfast scrambles or even my post-workout snack. This dish is hearty and warming in the winter, a perfect way to take advantage of all the root veggies lying around as we really hit the cold months. And, this recipe is Whole30-friendly.

If you want to customize this, look at the bottom of the post for suggestions to change it up, but once you dial in the technique, the sky’s the limit. You’ll be braising the veggies, which basically means to develop a bit of brown, caramelly goodness when it first hits the pan, add liquid and simmer until tender, then raise the heat back up to cook off most of the liquid and concentration the flavors. No Dutch oven or similar cooking vessel? I’ve done this in a large frying pan with a lid, and it works just fine. One tip: don’t season with salt until the end if your broth is salted because will concentrate during cooking.

Ingredients for Simple Braised Root Veggies:

  • 1–2 Tablespoons ghee or coconut oil
  • 2 large carrots
  • 2 large parsnips
  • 1 small celery root (celeriac) or 1 small rutabaga, peeled
  • 1 onion, sliced
  • 2-3 cloves garlic, minced
  • 1 Tablespoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 2 cups chicken broth
  • Sea salt and black pepper, to taste

Directions for Simple Braised Root Veggies:

  1. If desired, peel the carrots and parsnips. Cut in half lengthwise and then into ~1/4″ thick pieces. Peel the celery root and cut into similar-sized pieces to the carrot and parsnip. If you make the pieces too thin, you’ll end up with a pot of mush.
  2. In a large, heavy bottomed pot, like a Dutch oven, heat the ghee or coconut oil over medium-high heat. Toss in the carrots, parsnips, celery root and onion. Allow the veggies to caramelize and slightly brown, though not burn. Stir enough so you get good color on many of the pieces.
  3. Add the garlic, rosemary, thyme, sage and chicken broth. Allow the liquid to come to a boil, then reduce the heat to low. Cover the pot. Allow the veggies to cook until just fork-tender, about 20 minutes.
  4. Uncover the pot. Turn the heat to high and allow the braising liquid to reduce down until it’s a slightly thickened sauce. Don’t let it go too long or walk away because this can very quickly start to burn the bottom of the veggies.
  5. Adjust seasoning with salt and pepper.

Change It Up:

  • No Dutch oven? You can accomplish the same result in a large frying pan with a tightly fitting lid.
  • No fresh herbs? Instead of 1 Tablespoon fresh herbs, use 1 teaspoon dried. Rub the herbs between your fingers before adding to the pot to unleash more flavor.
  • Use whatever root veggies you have in any combination you’d like.
  • Double the batch and use leftovers for morning hash.

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  Simple Braised Root Veggies | stupideasypaleo.com

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What’s your favorite root vegetable?

Paleo Chicken Parmesan from Nearly Natural Momma

Paleo Chicken Parmesan…this is not a dream!

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.]

Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com

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.

Ingredients for the Sauce:

Directions for the Sauce:

  1. Cook onions and garlic in oil until tender, about 5 minutes.Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com
  2. 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.Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com

Ingredients for the Chicken:

Directions for the Chicken:

  1. Preheat oven to 400°F (200°C).
  2. Heat oil in a large pan over medium heat.
  3. In a bowl, add all dry ingredients and mix well.
  4. 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 and fry until golden brown, or about 3 minutes each side. Remove the chicken from the pan, and set them aside.Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com
  5. 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.Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com
  6. 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.Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com
  7. Cook uncovered for another 10 minutes. Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com

For the Spaghetti Squash:

  1. 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).
  2. 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!).
  3. Scrape the rest of the yummies into a greased frying pan.
  4. Add 1/2 teaspoon oregano, garlic powder and salt and pepper to taste.
  5. Stir and cook over a medium heat for 5 minutes.

Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com

 

 

 

 

 

 

Serve with your Chicken Parmesan, and enjoy!!

I’m psyched to try this recipe! What questions do you have for Kim?

Paleo Zucchini Fritters

Paleo Zucchini Fritters - The Paleo Athlete | stupideasypaleo.com

These Paleo Zucchini Fritters are one of my most favorite veggie side dishes I’ve cooked up lately. The recipe’s one I adapted from Smitten Kitchen, a really cool—though not necessarily Paleo_blog. If you have a food processor with a shredding blade, this recipe becomes even faster to make but have no fear: I broke out my trusty box grater to do the job, and it worked like a charm.

I’m extra excited about these Paleo Zucchini Fritters because it’s one of the brand new recipes in my new ebook, The Paleo Athlete!

Ingredients for Paleo Zucchini Fritters:

 Directions for Paleo Zucchini Fritters:

  1. Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.Paleo Zucchini Fritters - The Paleo Athlete | stupideasypaleo.com
  2. Now it’s time to squeeze all the moisture out of the zucchini (nobody likes soggy fritters). Note: if you’re really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.Paleo Zucchini Fritters - The Paleo Athlete | stupideasypaleo.com
  3. Add the coconut flour, egg and pepper. Stir to combine.
  4. Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a 1/4 cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 – 5 in a large skillet at one time.
  5. Cook each side for 3 – 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
  6. Cool on a cooling rack so they don’t get soggy.

Paleo Zucchini Fritters - The Paleo Athlete | stupideasypaleo.com

Change it Up:

  • Add garlic powder or onion powder to the mix.
  • Sprinkle with freshly chopped chives or parsley.
  • Serve with a homemade dipping sauce like Lemony Chive Paleo Mayo.

Have you ever made zucchini fritters? What’d you think?

Paleo Zucchini Fritters - The Paleo Athlete | stupideasypaleo.com

Collard and Brussels Salad with Hot Sweet Bacon Dressing from Paleo In Comparison

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.

Laura from Paleo In Comparison, Before & After | StupidEasyPaleo.com

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…

Collard and Brussels Salad with Hot Sweet Bacon Dressing | Paleo In Comparison & StupidEasyPaleo.com

“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 (serves 4)

For the Collard and Brussels Salad with Seasonal Fruit…

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)
  • Salt & pepper
  • Special equipment: parchment paper

Directions for the Salad:

  • 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.

For the Hot Sweet Bacon Dressing…

 Ingredients for the Dressing:

Directions for the Dressing:

  • 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 (4 full dinner salads)…

  • 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!

Collard and Brussels Salad with Hot Sweet Bacon Dressing | Paleo In Comparison & StupidEasyPaleo.com

 

 

Homemade Sauerkraut with Jalapeño & Collard Greens

Homemade Sauerkraut with Jalapeño & Collards

Making homemade sauerkraut with jalapeño pepper and collard greens may sound a bit out of the ordinary, but the flavor combination is pretty darn awesome. The jalapeño pepper gives it a bit of kick (and you can customize how hot it is) along with a punch of nutrition (like phytonutrients, vitamin C and folate) from the collard greens.

Why’s homemade sauerkraut so awesome? It’s easy to make, promotes gut health and is really easy to make at home. The type of fermentation used for homemade sauerkraut is called lacto-fermentation; Lactobacillus bacteria produce the familiar tangy flavor that kraut aficionados love.

One tip: use caution when handling hot peppers and if you have particularly sensitive skin, you may want to use gloves. I didn’t have any when I went to make this homemade sauerkraut so I put my hand in a small ziptop baggie instead.

Ingredients for Homemade Sauerkraut with Jalapeño & Collard Greens:

  • 1/2 of a large head of cabbage, sliced thinly (about 4 cups)
  • 3 large collard leaves, sliced thinly
  • 1 jalapeño pepper, seeded and minced
  • 1 Tablespoon sea salt

Special Materials for Homemade Sauerkraut with Jalapeño & Collard Greens:

Directions for Homemade Sauerkraut with Jalapeño & Collard Greens:

  1. Thinly slice the cabbage, and put it in a large bowl.
  2. Remove the tough center stem from the collard leaves and thinly slice them. Add them to the bowl. Homemade Sauerkraut with Jalapeño & Collards Homemade Sauerkraut with Jalapeño & Collards
  3. Prepare the jalapeño pepper: if you want more heat, leave the inner membrane and seeds intact. For a milder flavor, remove the inner white membrane and seeds. Remember not to touch your face or any other sensitive bits until you wash your hands. Add to the bowl.
  4. Mix all the veggies in a large bowl and sprinkle with the salt. Use your hands to squeeze and crush down the veggies until they are slightly wilted.Homemade Sauerkraut with Jalapeño & Collards
  5. Load into two pint-sized Mason jars, packing down the veggies firmly.
  6. Once all the veggies are loaded, if the liquid doesn’t completely cover them, mix 1 cup of water with 1 teaspoon of salt in a cup and pour enough in the jar to cover the veggies. You may want to find a small jar to weight down the veggies (if using wide-mouth Mason jars, a 4 oz. jelly jar will fit).Homemade Sauerkraut with Jalapeño & Collards
  7. Leave uncapped and cover with a kitchen towel. Keep in a dark cabinet for 1-2 weeks. Check on the liquid level every 1-2 days and top it off if it’s dropped with more salt water (1 cup water : 1 teaspoon salt).
  8. It’s done when the veggies have reached a tart flavor that’s pleasing to your palate – usually 7-14 days depending on climate. Some folks let their sauerkraut ferment far longer. It’s really up to you!

Have you ever made homemade sauerkraut?

Homemade Sauerkraut with Jalapeño & Collards

 

Paleo Thanksgiving Leftovers “Sandwich”

Thanksgiving Sandwich Last week, Michelle from Nom Nom Paleo posted Food 52′s version of a Thanksgivukkah sandwich (without actual bread of course) on her Facebook page and needless to say, I had to wipe the drool off my keyboard. This recipe’s very much inspired by that photo, but I resolved to make one of my own in my signature stupid-easy style. The result is stripped down a bit in terms of complexity but still huge on flavor.

What we’ve got here are sweet potato “buns” serving as the bread of the sandwich, layered with super yummy cranberry apple sauce, roasted peppered turkey breast and some shaved Brussels sprouts with bacon. I served it with the pan juices on the side…fancy gravy not necessary.

You could certainly make the components separately and use for any application you’d like or put it all together and make your own “sandwich” to savor the flavors of Thanksgiving before the holiday actually hits.

The sweet potato buns were inspired by Melissa from The Clothes Make the Girl‘s BBQ Beef “Waffle” Sandwich (p 116) in her killer new book, Well Fed 2. Sadly, I’ve got no waffle iron, so I tweaked the ingredients a bit and made them in potato pancake / bun form.

DSC_0149

For the Peppered Roasted Turkey Breast:

  • Use any leftover turkey or chicken OR
  • Roast a turkey breast in the oven. I added a lot of black pepper and a sprinkle of salt but feel free to season as you’d like. I roasted a small 2 lb (1 kg) turkey breast in the oven on 350°F  (175°C) for about 45 minutes or until a meat thermometer reads 165°F (75°C) for the internal temp.

For the Cranberry Apple Sauce:

  • 10 oz (300 g) fresh cranberries
  • 2 cups chopped apples, any kind
  • 1 large orange, zest and juice
  • 3 – 4 large dried figs, chopped
  • 2 teaspoons cinnamon
  1. In a pot over medium heat, combine all the ingredients. Use a microplane grater to remove the orange zest and add that. Bring to a boil then reduce to a simmer over medium-low heat until the cranberries pop and the apples soften.
  2. This keeps for several days so you can make it ahead!

For the Sweet Potato “Buns” (makes about 8):

  1. Peel and grate the sweet potatoes (by hand using a box grater or using a food processor with a grating disk). I grated them by hand…great way to work on your biceps! Put in a large colander and sprinkle with the salt. Let sit for about 10 minutes.
  2. Squeeze the moisture out of the sweet potatoes. Now is not the time to be wimpy…really squeeze hard!
  3. Put the sweet potatoes in a large bowl. Add the rest of the ingredients and mix well.
  4. In a large skillet over medium-low heat, add a large spoonful of fat (I used ghee because it tastes yummy). To make a bun: fill a 1/3 cup measure with the sweet potato mixture…you want it sort of packed down. Turn this out into the pan and flatten a bit with the back of a fork. [If you flatten it too much the bun will be pretty fragile.] Cook 3-4 minutes on one side, until nicely browned, then flip and do the same on the other.
  5. Tip: cool these on a cooling rack so they don’t get soggy on the bottom.

For the Shaved Brussels Sprouts with Bacon:

  • 1 lb (500 g) Brussels sprouts, thinly sliced
  • 4 oz (~125 g) bacon, chopped
  • 1 large onion, diced
  • Salt and pepper, to taste
  • Splash of balsamic vinegar, optional
  1. Thinly slice the raw Brussels sprouts. This takes a few minutes so put on your favorite song and sing along! I usually slice them in half and then in half again. If they’re too thick, they will never ever cook, and that’s super annoying!
  2. In a large skillet over medium heat, add the chopped bacon and render it down until it’s brown and crispy. Do not get rid of the bacon fat.
  3. Instead, add the onion to the bacon / bacon fat and cook until it’s translucent, a few minutes.
  4. Add the raw sliced Brussels sprouts and cook over medium heat for about 8-10 minutes until they soften. You’ll have to stir them frequently so they all get happy and soft.
  5. Season with salt and pepper to taste and a splash of balsamic vinegar.

Assemble your sandwich and pat yourself on the back because you just leveled up.

Do you think you’ll make something like this with your leftovers?

Thanksgiving Sandwich 405 x 405

Spiced Butternut Squash Soup

soup big Man, I love soup. It’s warm, filling and a perfect way to bump up veggie consumption without having to gnaw down on a plate of kale (no offense, kale…I still love you). Sometimes, though, it’s just more fun to slurp up a bowl of soup. This recipe’s actually based on one that I made when I first started this blog but I decided to switch things up by changing the spices. The sky’s the limit here and you can really get creative with new flavor combinations.

To make the best tasting butternut squash soup, my secret is to roast the squash first…it brings out a caramelized, almost nutty flavor that steaming it can’t give. It’ll take a bit of extra time, but it’s so worth it, so don’t skimp out. Once that’s done the rest of the soup is a snap to put together. Bonus points for using your own stock for a liquid!

Variations:

  • If you can’t do coconut milk, you could use heavy cream if you tolerate that well. If not, omit and add an extra 1/2 cup of chicken stock.
  • Add any cooked protein you’d like to make it a heartier meal.
  • Add 1/2 teaspoon of dried ginger for another warm spicy note.

Ingredients:

Directions:

  1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Peel the squash and cut it lengthwise down the middle. Scoop out the seeds (they’re delicious roasted by the way). Chop the squash into a large dice. Place on the baking sheet and drizzle with a bit of coconut oil and sprinkle with salt and pepper. Do the same with the carrots (I usually leave them unpeeled).
  3. Bake the carrots and squash for at least 20 minutes or until the veggies are soft and lightly brown around the edges. Remove from the oven and put the veggies in a pot.
  4. Add the rest of the ingredients: chicken stock, coconut milk, cumin and cinnamon to the post and stir.
  5. Now, puree the soup until smooth. If using a blender, you’ll probably need to do this in at least two batches (use caution when putting hot liquids in a blender). If using an immersion blender, you can puree it right in the pot. Adjust seasonings with salt and pepper.
  6. Serve hot. Bonus points if you sprinkle with some roasted squash seeds (I throw them in the oven on a small sheet tray with a bit of chipotle pepper and salt…roast for about 10-15 minutes while the squash cooks) for texture.

Have you ever tried butternut squash soup? What did you think?

butternut soup