Tag Archives: orange

Kombucha Recipes for the Holidays: Pomegranate and Cranberry

Kombucha Recipes for the Holidays | StupidEasyPaleo.com Kombucha recipes with holiday fruit flavors are on the menu today, and I’ve come up with two festive versions for you to experiment with: pomegranate orange and cranberry cinnamon.

What is Kombucha?

It’s a fermented tea that’s rich in probiotics and B vitamins. Click here to read more about kombucha health benefits. Believe it or not, like most fermented foods, kombucha is pretty easy to make even though it’s got a reputation for being complicated. Most kombucha recipes call for sweetened green or black tea to be combined with a SCOBY (a symbiotic colony of bacteria and yeast) which ferments the sugar. You can drink kombucha plain, but it’s more common to flavor it with fruit, aromatics and spices.

How do you make a basic kombucha recipe?

For a very helpful tutorial and kombucha recipe, click on my post here. It explains everything you need to know for making your own kombucha tea from scratch.

Where can you get a kombucha starter kit?

If you’re not quite as DIY adventurous, you can get kombucha starter kits that contain all the ingredients and equipment you need to get your brew started.

Kombucha Recipes for the Holidays

For Pomegranate Orange Kombucha…

Kombucha Recipes for the Holidays | StupidEasyPaleo.com

Ingredients for 1 Quart (4 cups or ~1 liter) of Pomegranate Orange Kombucha

  • 4 cups (64 ounces or 1 liter) of prepared plain kombucha tea from the 1st round of fermentation (click here for instructions)
  • 2 – 4 ounces (60 – 120 milliliters) good quality pomegranate juice
  • 1 – 2 ounces (30 – 60 milliliters) fresh orange juice

Kombucha Recipes for the Holidays | StupidEasyPaleo.com

Special Equipment to Make the Pomegranate Orange Kombucha

Directions for the Pomegranate Orange Kombucha

Note: You’ll be doing the second fermentation in this recipe, so you’ll have to have already completed the first round of fermentation prior to starting these steps.

  1. Add the plain kombucha tea to the glass jar.
  2. Pour in the juices.
  3. Close the lid and allow the kombucha to ferment again for 1 – 3 days (the length of depends on your taste – how sweet or sour you like it – plus the temperature / time of year when you make it. You may want slightly more or less juice or more or less carbonation. Mine usually takes 2 days until it agrees with my taste buds.
  4. Store the completed tea in the refrigerator with the lid on tightly to keep in the carbonation.

For Cranberry Cinnamon Kombucha…

Kombucha Recipes for the Holidays | StupidEasyPaleo.com

Ingredients for 1 Quart (4 cups or ~1 liter) of Cranberry Cinnamon Kombucha

  • 4 cups (64 ounces or 1 liter) of prepared plain kombucha tea from the 1st round of fermentation (click here for instructions)
  • 4 – 6 ounces (120 – 180 milliliters) good quality cranberry juice
  • Sprinkle of cinnamon (for serving) Kombucha Recipes for the Holidays | StupidEasyPaleo.com

Special Equipment to Make the Cranberry Cinnamon Kombucha

Directions for the Cranberry Cinnamon Kombucha

Note: You’ll be doing the second fermentation in this recipe, so you’ll have to have already completed the first round of fermentation prior to starting these steps.

  1. Add the plain kombucha tea to the glass jar.
  2. Pour in the juice.
  3. Close the lid and allow the kombucha to ferment again for 1 – 3 days (the length of depends on your taste – how sweet or sour you like it – plus the temperature / time of year when you make it. You may want slightly more or less juice or more or less carbonation. Mine usually takes 2 days until it agrees with my taste buds.
  4. Store the completed tea in the refrigerator with the lid on tightly to keep in the carbonation.
  5. Sprinkle with cinnamon before serving.

Change Up the Kombucha Recipe

  • No time to make homemade kombucha? Buy plain, unflavored kombucha and add just a splash of juice for flavor.
  • Don’t like kombucha? Use sparkling water in its place and add just a splash of the juice for flavor.
  • Mix and match: pomegranate cinnamon or cranberry orange might be nice!
  • Experiment with fresh pomegranate arils instead of prepared juice (you’ll want to strain them out before drinking).
  • For a fanchy schmancy twist: serve with a garnish, like orange peel.
  • Concerned there’s too much sugar in kombucha? Dilute it 1:1 with sparkling water.

Thirsty for More Kombucha Recipes?

Check out this post for 17 more kombucha recipes from The Nourished Life!

What’s your favorite kombucha recipe flavor combination?

Kombucha Recipes for the Holidays | StupidEasyPaleo.com

Zesty Tangerine Sauce

Zesty Tangerine Sauce | stupideasypaleo.com

This is a really simple recipe that would be great on salmon or chicken and adds a great tang and slight sweetness. If you can’t find tangerines, oranges would be a great substitute. Using the zest guarantees more flavor than using just juice alone.

Ingredients for Zesty Tangerine Sauce

Directions for Zesty Tangerine Sauce

  1. Add all the ingredients in a small saucepan.
  2. Bring to a boil over medium heat, then turn to low and reduce until ~1/4 cup of liquid remains. You want the sauce to be slightly thickened.
  3. Serve over your cooked protein of choice.

The Easiest Way to Cut Orange Segments

The fancy schmancy term for the orange segments is “supremes” (pronounced su-prehms). You can call them segments…I won’t tell anyone. Works with any citrus fruit.

  1. Wash the fruit. DSC_0683
  2. Cut the top and bottom off. DSC_0684 2
  3. With a sharp knife, cut the rind off in sections by moving from top to bottom all the way around the fruit. DSC_0686 DSC_0685
  4. Make a cut on each side of the inner membrane.  DSC_0687
  5. The segment should release quite easily.  DSC_0688
  6. Continue until the entire fruit is done.

*Hint: steps 4-6 work best if you hold the fruit in your hand but I couldn’t photograph it that way by myself.

Citrus Avocado Salad with Chicken

Citrus Avocado Salad with Chicken | stupideasypaleo.com The inspiration from this recipe came from a hip, local eatery here in San Diego called Craft & Commerce. Their version of this salad comes with fried goat cheese – and would put me on the express train to Stomachacheville – but the rest is absolutely divine. I served mine with Easy Pan-Fried Lemon Chicken because it’s already got a bright, citrusy flavor.

Prep time: 15 min     Cook time:  0 min     Makes: 2 servings

Ingredients for Citrus Avocado Salad with Chicken

  • 6-8 cups of arugula (rocket) or spinach
  • 2 small oranges, cut into segments
  • 1 grapefruit, cut into segments
  • 1 ripe avocado, cubed
  • 1 Tablespoon olive oil
  • Salt and pepper
  • 1/2 cup Pickled Jicama, optional
  • Top with Easy Pan-Fried Lemon Chicken or any other protein of choice, if desired

Directions for Citrus Avocado Salad with Chicken

  1. Place the arugula down on the bottom of the plates. 
  2. Zest one orange and the grapefruit into a small bowl. Cut the both oranges and grapefruit into segments over the bowl to catch any juice. Squeeze the rest of the juice from the membranes!! Set the juice aside.
  3. Top each salad with the segments from one orange, half a grapefruit, and ~1/4 cup of pickled jicama if desired.
  4. In the bowl with the juice, add a pinch of salt and pepper and whisk in the olive oil to make a simple vinaigrette (you should have about 3 Tablespoons of juice, and if your fruit didn’t yield enough you could always add the juice of a lemon).
  5. Pour the dressing over the salad and top with chicken or your protein of choice.

Paleo Peach Mango Ginger Chutney

Paleo Peach Mango Ginger Chutney | stupideasypaleo.com When I made my Coconut Wild Boar Burgers, I was searching for the perfect accompaniment. Peaches were calling to me because they’re in season and juicy and pair really well with pork, so I created this Paleo peach chutney to put on top almost like a relish. Chutney, traditional to Indian cuisine, is a condiment that combines fruit, vinegar, sugar and spices. Being Paleo, I left out the sugar and instead of using oil, I stirred in ghee for a rich buttery flavor.

Putting vinegar, onion and garlic in with fruit may sound weird but it gives just the right counterbalance to the fruit’s sweetness.

Prep time: 10 min     Cook time:  10-15 min     Makes: ~2 cups

Ingredients for Paleo Peach Mango Ginger Chutney 

  • 2 Tablespoons ghee
  • 1/4 cup onion, minced
  • 3 peaches, diced
  • 1/4 cup mango, diced
  • 1 garlic clove, crushed
  • 1 Tablespoon orange juice
  • 1 Tablespoon apple cider vinegar
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes
  • Zest from 1 orange

Directions for Paleo Peach Mango Ginger Chutney

  1. In a small saucepan over medium heat, combine the ghee, and minced onion. Cook until the onion is translucent, a few minutes. 
  2. Add the peaches, mango, garlic, orange juice, apple cider vinegar, ginger, red pepper flakes and orange zest. (I zested the orange, then cut it open and used the juice from inside. Hint: use a microplane grater to zest the orange and grate down the garlic and ginger, saving time.) Paleo Peach Mango Ginger Chutney | stupideasypaleo.com

3. Turn heat to low and continue to simmer until the fruit is softened but not overly mushy.  Paleo Peach Mango Ginger Chutney | stupideasypaleo.com

4. Spoon over pork burgers or chops, chicken or even salmon.  Paleo Peach Mango Ginger Chutney | stupideasypaleo.com

Easy Breakfast Salad

Easy Breakfast Salad | stupideasypaleo.com I’ve taken a liking to making what I call breakfast salad. It’s usually a mash up of different mildly flavored veggies or leftover fruit that’s in my fridge, and the exact ingredients are always different. Sneaking in more veggies is something I’m always trying to do, and this cold salad served in the morning is a good way to do that. You could easily prep this the night before to save time in the a.m. Easily doubles for two servings.

Prep time: 10 min     Cook time:  0 min     Makes: 1 serving

Ingredients for Easy Breakfast Salad

  • 1/2 an orange, segmented or cut into supremes
  • 1/2 a black plum, chopped
  • 1 stalk celery, chopped
  • 1/4 cup cucumber, chopped
  • 1/4 cup of jicama, cubed
  • 1/2 an avocado, chopped
  • 1Tablespoon chopped mint or parsley
  • Juice of 1 lemon
  • Salt and pepper to taste

Easy Breakfast Salad | stupideasypaleo.com Directions for Easy Breakfast Salad

  1. Combine all the veggies, fruit and herbs in a medium-sized bowl.
  2. Squeeze the lemon juice on top.
  3. Gently stir to combine all the flavors. If you’re preparing other breakfast items like eggs, make the salad first so it has time to sit and let the flavors marry a bit.
  4. Season with salt and pepper to taste.

Simple Shrimp Ceviche

Simple Shrimp Ceviche | stupideasypaleo.com Can I interest you in a meal that cooks itself?

Yes? I thought so!

It’s not too good to be true, it’s just ceviche – a dish of seafood that’s “cooked” using citrus juices and served up with ingredients like tomato, jalapeño and avocado. YUM. Last year, I posted a recipe for ceviche - along with one of the first videos I ever made…eeeek – and recently, I created a different one with shrimp that came out just as good (if not better).

Since I cook for just one person, I only used 1/2 lb. of shrimp but you can easily double the recipe or more. Plan the day (or morning) ahead so you can give the ceviche enough time to “cook”. If you don’t like shrimp, you can substitute scallops or firm white fish. Rumor has it that the juice from the marinade is a hangover cure though I haven’t tested that theory yet ;)

Prep time: 15-20 min     Cook time: 6+ hours    Makes: ~3 cups

Ingredients for Simple Shrimp Ceviche

  • 1/2 lb. (~250 g) raw shrimp
  • 1 large tomato, diced
  • 1 garlic clove, minced
  • 1/2 a jalapeño pepper, minced (optional)
  • 1/2 an avocado, cubed
  • Juice of 1 orange
  • Juice of 2 lemons
  • Juice of 2 limes
  • 1/4 cup cilantro, chopped
  • Salt and pepper to taste

Simple Shrimp Ceviche | stupideasypaleo.com

Directions for Simple Shrimp Ceviche

  1. Peel and devein the shrimp, if necessary. Chop the shrimp into small pieces.
  2. Prepare the veggies: dice the tomato, mince the garlic and jalapeño, and cube the avocado. If you want the ceviche to be spicier, you can leave the seeds in or add more jalapeño.
  3. Mix the shrimp, tomato, garlic, jalapeño and avocado in a bowl. Squeeze the citrus juice on top and combine. There should be enough liquid to cover the shrimp.
  4. Refrigerate for at least 6 hours or until the shrimp has turned from translucent to opaque.
  5. Adjust seasoning with salt and pepper to taste and top with chopped cilantro.

Chocolate Orange Naked Bars

Chocolate Orange Naked Bars | stupideasypaleo.com Okay, so these are actually called Cocoa Orange Nakd Bars, but I didn’t want to infringe on anyone’s trademark (and I figured I’d get more hits for having “naked” in the title) so I added the “e”. Clever!

When I was in Scotland, it became pretty clear that getting Paleo-friendly snacks on the go was as easy as it is here in the States. Read: virtually impossible. Craig and I were in Tesco or Sainsbury’s (Tesbury’s?) when he chucked a couple of these my way. A quick scan of the ingredients revealed nothing offensive…just a simple quartet of dates, cocoa, orange and almonds. Now, who knows if the orange is just orange flavoring or not, but they seemed pretty benign. Recently, though, I endeavored to recreate this treat, and I think the outcome is even better than the original. They’re kinda sorta Lara bar-y but better, I think. I’d file these under the “treat” category since they are high in natural sugar from the dates. Definitely not ideal for the Whole30 crowd, but an occasional indulgence for the rest of you.

Disclaimer: you’ll either need a food processor or the patience of a saint (if you chop the ingredients by hand) to make these.

Prep time: 15 min     Freeze time: 20 min    Makes: 8″ x 8″ pan

Ingredients for Chocolate Orange Naked Bars

  • 1-1/2 cups of nuts (I used 1 cup almonds + 1/2 cup macadamia…baller status, I know. Use whatever you like or is on hand.)
  • 20 Medjool dates (these are the big, fat, squishy ones)
  • 1/3 cup cocoa powder
  • Zest of one large orange
  • 1 Tbsp orange juice
  • Pinch of sea salt

Directions for Chocolate Orange Naked Bars

  1. Line an 8″ x 8″ baking dish with plastic wrap or wax paper. Set aside.
  2. Add the nuts to the food processor and pulse down until they become small, crumbly bits. Don’t let it go too long or it will become nut butter – er, not that there’s anything wrong with that but it won’t help this recipe. Some pieces may be a bit bigger and some might be tiny. That’s okay. Pour the nuts in a large bowl.
  3. Now, pit the dates and put them in the food processor. Pulse about 5 times until they are slightly broken down.
  4. Add the cocoa powder, orange zest, orange juice and sea salt.
  5. Process until the dates form a huge chocolatey ball.
  6. Now, with clean hands: add the chocolatey dates to the nuts and combine both together. You’ll have to knead pretty well but keep at it.
  7. Once all the nuts are blended in, you’ll take the lump of deliciousness and put it in the baking dish. Press the mixture into the dish until it’s packed down and smooth.
  8. Freeze for 20 minutes until firm.
  9. Turn out the mixture onto a cutting board and chop into pieces as big or small as you’d like. I usually make 12 bars from one dish.
  10. I individually wrap them. They can be frozen for a couple months if packed to withstand freezer burn. If not, store in the fridge for short term use.

Citrus Basil Chicken Salad

Citrus Basil Chicken Salad | stupideasypaleo.com This salad was inspired by one I had at San Diego’s Tiger Tiger last month, but I’d like to think I improved upon it a bit. The tanginess of the citrus and the freshness of the basil are perfect complements to the orange-poached chicken. When it comes to chicken breasts, it’s hard to keep them moist, but poaching is an easy way to ensure that it stays juicy and is really simple to do.

Prep time: 15 min     Cook time: 15 min    Makes: 2 servings

Ingredients for Citrus Basil Chicken Salad

  • 2 skinless chicken breasts
  • 8 0z (240 g) mixed salad greens, microgreens or spinach
  • 1 red grapefruit
  • 3 oranges
  • 1 small bunch of fresh basil, sliced
  • 1 pomegranate (or a small package of pomegranate arils)
  • 1/4 cup walnuts
  • 1 Tbsp orange zest
  • 1 tsp grapefruit zest
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • Salt and pepper to taste

Directions for Citrus Basil Chicken Salad

  1. Poach the chicken breasts first. Place them in a small pot with the rind from one orange and a sprinkle of salt and pepper. Cover with water. Bring to a boil, reduce heat to a very low simmer (barely bubbling), and cover. Cook for 10 minutes. Turn off the heat and let sit for another 10 minutes. Remove the chicken and let cool.
  2. Meanwhile, prepare the dressing by combining the juice of two oranges, orange zest, grapefruit zest, balsamic vinegar, olive oil and a pinch of salt and pepper in a small bowl. Whisk to combine.
  3. Arrange the salad with the mixed greens, basil, pomegranate, walnuts and supremes of grapefruit and orange. To make supremes – which are essentially wedges of citrus – cut the top and bottom off the fruit. Use a knife to remove the skin and white pith. Then, slice on each side of the citrus segment so that it comes away cleanly.
  4. Slice the chicken and top the salad with it and a few spoonfuls of the dressing.

Slow Cooker Puerco Pibil

Slow Cooker Puerco Pibil | stupideasypaleo.com

Pork shoulder, citrus and spices come together in this super-easy crock pot dish that I guarantee will be a huge punch of flavor. I adapted the recipe from one I found on a pressure cooker website and had to modify the achiote paste portion using dry ingredients from scratch because I couldn’t find it at my local market. Puerco pibil (roast pork shoulder with achiote and spices) comes from the Yucutan region of Mexico. It’s traditionally cooked in banana leaves but since I didn’t have those (nor did I have a pit to bury it in – the traditional way of cooking puerco pibil) I just threw everything in the crock pot and let it go for about 8 hours on low. The next morning I was greeted with a savory broth and fork tender pork.

Prep time: 10 min     Cook time: 8 hours (crock pot)    Makes: ~4 pounds

Ingredients for Slow Cooker Puerco Pibil 

  • 1 medium onion
  • 15 ounce can of diced fire-roasted tomato
  • 2 Tbsp annato powder (sub paprika if you can’t find annato)
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp salt
  • Pinch of nutmeg
  • 5 lb (~2.5 kg) pork shoulder roast (I bought two smaller roasts)
  • 1 orange, juiced
  • 1/4 cup apple cider vinegar
  • 2 tsp salt

Directions for Slow Cooker Puerco Pibil

  1. In a small bowl, mix the annato, cumin, black pepper, 1 tsp salt and pinch of nutmeg. Stir in a bit of water until the spices have a thick, paste-like consistency. 
  2. Slice the onion and add to a skillet with a spoonful of fat (coconut oil, etc) over medium heat. Cook for a few minutes until translucent, then add the can of tomatoes. Cook for a few more minutes until softened.
  3. Prepare the pork by trimming off any large pieces of external fat (if there is fat on the inside of the meat, most of it will cook out). Slice each roast into long pieces about 1.5″ wide. Season with salt.
  4. In the crockpot, mix the juice of one orange with the cider vinegar. Add the annato / spice paste and stir until dissolved. Lay the pork into the liquid. Top with the tomato / onion mixture.
  5. Cook on low for 6-8 hours (longer is okay, too). Skim the excess fat off the top while it’s still warm or refrigerate and the fat will solidify on top and can be scooped off.
  6. This was delicious with a couple of eggs for breakfast!

Slow Cooker Puerco Pibil | stupideasypaleo.com

Super Bowl Bites: Orange Ginger Chicken Wings

Orange Ginger Chicken Wings | stupideasypaleo.com

Stupid Easy Paleo, coming at you with another snack for your Super Bowl party (or any time you damn please). I recently read that chicken wing consumption is at an all-time national high which explains why I couldn’t find any the first time I went to the store. Luckily, my persistence paid off. When I was thinking of what flavors to baste these little flappers with, my mind automatically went to orange and ginger with a bit of heat. These wings are pretty damn Paleo and though there are a couple tablespoons of honey in the recipe, it really helps to give it that sticky glaze that we all love to lick off our fingers. Easily double the batch to feed your hungry bunch!

Prep time: 20 min     Cook time: 40 min    Makes: 1-1/2 pounds (about 12 wings)

Ingredients for Orange Ginger Chicken Wings

  • 1-1/2 pounds (~750 grams) chicken wings
  • 2 oranges
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • 1-1/2 tbsp coconut aminos
  • 1 thumb-sized piece of fresh ginger
  • 1 serrano pepper* (optional)
  • 1/4 tsp sea salt
  • 3 tbsp coconut oil
  • Toasted sesame seeds for garnish

Directions for Orange Ginger Chicken Wings

  1. Preheat the oven to 375C (190F). Line a baking sheet with foil or parchment paper.
  2. Prepare the sauce in a small saucepan: Remove the zest from one orange using a microplane or grater, then add the juice of both oranges to the pan. Grate about 1 tbsp of ginger into the juice using the microplane. Add the apple cider vinegar, honey, coconut aminos, minced serrano pepper (remove the seeds and inner pith for a milder flavor) and salt. 
  3. Simmer the glaze on medium-low heat until it reduces and thickens, coating the back of a spoon. This may take several minutes.
  4. Meanwhile, add the coconut oil to a large skillet over medium-high heat. Pat the chicken wings dry with a paper towel and fry on each side to crisp / brown the skin a bit. Remove and drain on some clean paper towels.
  5. In a large bowl, toss the wings with the orange-ginger glaze. Remove wings from the glaze with a slotted spoon. Arrange wings on the baking sheet and save any excess glaze.
  6. Bake for 15 min, remove from oven, flip them over and baste with glaze. (NOTE: discard any unused glaze at this point as it’s been in contact with raw chicken).
  7. Bake for 15 more min or until completely cooked through.
  8. Sprinkle with sesame seeds and EAT.

*Note: Serrano peppers are hotter than jalapeños, so substitute those if you’d like or leave them out entirely. Wash your hands well immediately after handling the peppers and for goodness sake, don’t rub your eyes (or your nether regions).

Crockpot Turkey Breast

Crock Pot Turkey Breast  Stupid Easy Paleo

Recently on my Facebook page, I asked what sorts of recipes you all were interested in, and more than one of you mentioned crock pot meals. This recipe is as easy as it gets, and the crock pot (being one of my top 3 favorite kitchen gadgets) is in heavy rotation in my kitchen. These flavors blend nicely for fall and turkey should be increasingly easier to find in the market, but feel free to get creative and mix up different combinations of spices and vegetables (or even use chicken instead). I’ll post some suggestions underneath the recipe.

Ingredients:

  • 2-3 lb. (1-1.5 kg) bone-in turkey breast
  • 1 large onion
  • 4-5 carrots
  • 1 cup fresh cranberries
  • 1 lemon or orange
  • 2-3 Tablespoons Herbs de Provence
  • Sea salt and pepper

Directions:

1. Prepare the veggies: rough chop the onion and slice the carrots (fairly chunky since you don’t want them to disintegrate in the crock pot).

2. Put the onion and carrot into the crock pot.

3. Place the turkey breast on top of the veggies.

4. Sprinkle the turkey breast generously with Herbs de Provence, sea salt and pepper.

5. Slice the lemon or orange, and arrange the pieces on top of the turkey.

6. Pour the cranberries over the top.

7. Pour about 1/2 cup of water into the bottom of the crock pot.

8. Set the crock pot on LOW for approximately 5-6 hours (you may want to increase the time if the turkey breast is very large).

Other vegetable / spices combinations: