Citrus Grilled Chicken Tacos

Today’s taco variety is, like all my recipes, simple (and I would add delicious, but I don’t want to sound too egotistic). Allow your chicken to marinade in while you prep all the ingredients and your fresh pico de gallo (if you choose to make it).

Citrus Grilled Chicken
-Chicken (I used two large chicken cutlets that I cut into four pieces)
-Juice from one lime, one lemon, and one orange (use more if you have more chicken, or pick more of a certain kind to make it stand out)
-Seasonings to taste: Salt, pepper, garlic powder, onion powder, dried oregano, chile flakes, cayenne pepper, paprika, chile powder

Squeeze the juice from all of your citrus into a bowl or zip top bag. Add all your seasonings. I scored my chicken with a knife before marinating. Not sure why I did, but it pulled apart really easily for the tacos. Add chicken and allow to marinade before grilling. While grilling, brush with the leftover marinade.

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I pulled apart the grilled chicken after it was done, placed it on some fresh butter lettuce and (eventually) topped it with fresh pico de gallo and avocado. What?! You’ve never made pico de gallo? Here’s my take on it.

Pico de Gallo
-Tomatoes, diced
-Cilantro, chopped
-Green onion, chopped
-Jalapeños or serrano chiles (generally these are spicier), finely diced
-Juice from a line
-Garlic powder, salt and pepper

Throw everything in your bowl and season to taste. That recipe was almost pointless. It’s like a Spanish textbook in Iowa having to explain what a “tortilla” is.

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Tada!! Dinner’s done. Enjoy.

Don’t forget to check out my preliminary Super Bowl post Here.

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Super Bowl 1

It’s been a little while since I’ve posted. School’s been keeping me busy, and right now, this blog is keeping me from doing work.. Eek.

Next week will be my first attempt at a paleo Super Bowl. With my family, Super Bowl is huge. It’s like Thanksgiving in terms of food importance. My family does not yet know that I will be overhauling our traditional menu to make it [mostly] paleo–or at least a lot healthier. I’m beginning to plan the Super Bowl menu which so far includes:

  • Wings
  • Grilled Chicken
  • Carne Asada
  • Guacamole & pico de gallo
  • Cauliflower fries (possibly)
  • Some kind of berry dessert and/or paleo lemonade

Can you say paleo indulgence??

Since I haven’t made the food yet, I can’t post the photos or anything, yet. I will be prepping the night before and completing the food on Sunday morning. I will be sure to post a shopping list by Friday night for any of you who want to follow my lead. I’ll also post some prep step-by-steps on Saturday night, with instructions for Sunday.

What’s your favorite Super Bowl treat?

Also, expect a recipe tonight!

Chicken Tortilla-Free Soup

I’m sick. Ugh. Now you guys get yet ANOTHER soup recipe!! Aren’t you thrilled?

Now, this recipe starts with my spicy shredded chicken recipe. Click here for that recipe. It then uses the cooking broth as a soup base. Below you’ll find the list of additional ingredients. This is super easy.

Chicken Tortilla-Free Soup
-Celery
-One whole onion, diced
-Can or jar of diced tomatoes
-One whole bunch of green onion, diced (set about half to a quarter of it aside)
-One whole bunch of cilantro, chopped (set about half to a quarter of it aside)
-One can of Mexican spicy tomato sauce (I uses El Pato Salsa de Tomate con Jalapeño)
-Three cloves of garlic, minced
-One Tbsp of your cooking fat of choice
-Spicy Shredded Chicken
-Lime wedges, radishes (sliced), optional

Ok, so for the spicy shredded chicken, pull the tenders out of the boiling liquid. Allow to cool and then either shred or chop. Save the broth and strain. Set aside temporarily.

Heat your fat of choice and then add your celery, onion, green onion, garlic and allow to sauté. Add your diced tomatoes and allow to simmer. Add your diced/shredded chicken and spicy tomato sauce. Allow to meld together a bit, add your reserved broth and cilantro.

Allow your soup to simmer. If your broth is salty, add some water. If you just need more liquid, add more water and/or broth.

Before serving, top with reserved green onion and cilantro, radishes and like juice.

For your non-paleo people: they may want to top their soup with tortilla strips, cheese and/or sour cream.

Enjoy! Dinner’s done!!

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Paleo Blueberry Chai Bread

I will be the first to admit that baking is not one of my strong points. If you guys couldn’t tell already, I HATE measuring. Baking is so stifling because if you put too much of x and not enough of y and completely forgot about z, you’re in BIG trouble–you messed up. In cooking, you have a little more room for creativity, which I love. That being said, I was worried about baking something for you guys. The little container of blueberries in my fridge (the ones that were about to go bad soon) motivated this recipe. Enjoy!

Blueberry Chai Bread (makes one loaf)

Wet
-3 bananas, mashed
-2 eggs
-2 Tbsp. butter or coconut oil
-1 tsp. almond extract
-1 Tbsp. agave nectar
– 1/4 c. Chai tea (I just heated some almond milk, allowed some black tea to steep in the almond milk, and added ginger and cinnamon)

Dry
-1 1/2 c. Almond meal
-1/4 tsp. baking soda
-1/4 tsp. salt
-1 tsp.-1 Tbsp. cinnamon
-1 tsp.-1 Tbsp. ground ginger

-3/4 c. Fresh blueberries
-1/4-1/2 c. Crushed walnuts (optional)

Preheat oven to 350 degrees F and grease a baking sheet with coconut oil or butter.

Mix all of your dry ingredients in a small bowl and set aside. In a large bowl, mix all your wet ingredients. Mix dry ingredients into the wet then gently fold in your blueberries. Pour into your baking sheet then top with crushed walnuts. Top with more ground ginger and/or cinnamon if you wish.

Bake for about 35-45 minutes and allow to cool before serving.

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Chicken Zoodle Soup

Hehe. Zoodle. Zucchini noodle. I’m so clever. Just kidding.

Anyway, Danny’s sick-ish. Ergo the soup. This soup is delicious and incredibly easy to adapt for your non-paleo people who actually want noodles instead of zoodles (I will never call zucchini pasta ‘zoodles’ after this post, I swear). I use cooked chicken so I can check on the broth’s flavor along the way.

Chicken Zoodle Soup

-About 1lb of cooked chicken, cut into bite-sized pieces
-1 bell pepper, diced
-1-2 carrots, sliced
-About 3 leaves of collard greens, julienned
-1 onion, diced
-1 large portobello mushroom, diced
-About half of a whole stalk of celery, diced
-3 cloves garlic, minced
-Green onion
-Zucchini, julienned
-Seasonings to taste: Italian seasoning, salt, pepper, dried herbs (or fresh)
-A little bit of your fat of choice, to sauté veggies
-64 oz broth (vegetable or chicken, check ingredients for paleo-ness) I also ended up adding some water.

In a large pot, heat your fat of choice. Slowly add your veggies (add garlic last so it doesn’t burn!). Add some salt, pepper and seasonings (flavor along the way).

Once your veggies are beginning to soften, add your chicken and broth.

Once the broth is heated, check for seasonings.

Place your raw, julienned zucchini in the bowl and pour your warm soup over it (so it doesn’t get mushy or overcooked).

Serve warm!

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Variations: When the broth was properly seasoned, I separated my paleo batch from the main pot and added fusili pasta to Danny’s batch. Just let it cook in the broth.

For vegetarians, use vegetable broth and skip the chicken, or add veggie chicken.

Walnut Pesto Chicken Two Ways

I decided to play around in the kitchen today. I love pesto, too bad it’s not paleo. Today I did a play on pesto and made it two different ways to see which way I preferred. Use the pesto as a marinade or over zucchini pasta.

Walnut Pesto Chicken Two Ways
-Chicken breast cutlets and chicken thighs
-About 1 cup raw walnuts
-1 whole bunch of fresh basil
-About 1/4 to 1/2 a bunch of fresh parsley
-2-4 Tablespoons of minced garlic
-1 stalk of green onion
-Half a shallot
-Olive oil
-Seasonings to taste: Italian seasoning, salt and pepper

Throw everything (minus the chicken) with a little bit of olive oil in a blender or food processor. Slowly add more olive oil until it reaches your desired consistency. Check for seasonings.

Pour pesto into a container and add your chicken. Allow to marinade.

Preheat oven to 400 degrees. And preheat a grill.

Heat a little fat of choice in an oven-safe pan. Allow the pan to heat thoroughly. Put your chicken thighs in the pan and allow them sear. Flip then throw in the oven to finish off.

While the chicken thighs are in the oven, place the chicken breast cutlets on your grill and finish them there.

Serve with the veggies of your choice. I served mine with grilled eggplant.

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Turkey With Veggies

At the core, paleo meals are just protein, veggies and healthy fat. Stir-frys and slow-cooker meals are the simplest ways to get your paleo on.

I could have easily called today’s meal “Lazy Day Paleo Take 2,” but, alas, I didn’t. The variations for this meal are limitless. Just swap out the meat and/or veggies.

Turkey With Veggies
-Turkey Cutlets
-Crimini Mushrooms, sliced
-Collard Greens, julienned
-Shallots, sliced
-Bell Pepper, diced
-Seasonings to taste: garlic powder, Italian Seasoning, salt, pepper
-Parsley, chopped (optional)
-Cooking fat of choice
-Balsamic vinegar (optional)

Preheat oven to 350 degrees.

Season your turkey cutlets. Set aside.

Heat your far of choice in a large skillet. Throw the shallots and mushrooms in the pan and caramelize. Add bell peppers and collard greens. Allow the greens to soften a bit.

Move the veggies so the side of the pan. Place the turkey cutlets in the skillet. Allow them to develop a nice sear. Make sure other side is seasoned before flipping again. You may choose to deglaze your skillet with an acid of some sort. Mix the veggies with the turkey (desegregate your plate) then throw in the oven until turkey is completely cooked.

Enjoy! Dinner’s done.

Variations: Change your meats and veggies. Adjust your seasonings. My bacon-loving friends can add bacon to the veggies. You are only limited by your own imagination. The second photo is most of the same veggies with strips of steak.

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Chicken Salad Wraps

Today’s recipe is Part 2. Essentially, this is something to do with your slow-cooker chicken leftovers. When I was a vegetarian, I used to love veggie chicken salad sandwiches. I could eat them incessantly. My goal was to capture the favors of the garlicky chicken salad I loved and transform it into a paleo lunch/snack. Essential to this recipe was the making of my very own paleo mayo. This is the hardest part, and it wasn’t too bad. Hope you enjoy!

Paleo Garlicky Mayo (makes about 1 cup. Maybe a little less)
-1 egg
-1 cup olive oil
-1 tablespoon apple cider vinegar
-2 garlic cloves
-1 tablespoon of organic mustard (check ingredients)
-Cayenne pepper
-Salt
-Pepper
-Juice from half a lemon
-Green onion, chopped
-Optional seasonings (garlic powder, onion powder, chile powder)
Ok, this seems like a lot of stuff (read: a lot of effort) for mayo, but it was surprisingly easy. Throw everything into a blender except the lemon, green onion and olive oil.

Start your blender on low and very slowly add your olive oil. My blender was on so long I thought it was going to die on me. Add your olive oil slowly!! Too fast and it won’t emulsify properly. When all the olive oil is added, transfer your mayo into another dish. Tada!! Basic mayo.

For the purposes of our chicken salad, add the chopped green onion and some lemon juice to brighten up the flavor. Check for salt and pepper. Add additional seasonings if you wish.

For the wraps, I mixed about a teaspoon of mayo (a little goes a long way) with leftover slow-cooker chicken pieces. I added cherry tomatoes and diced red bell pepper. I served over red leaf lettuce leaves and topped with avocado.

Enjoy! Dinner (or snack) is done!

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Slow-Cooker Chicken

Today I threw a chicken in my slow cooker. It’s really simple and it’ll always be delicious. Extra points for tricking yourself into thinking you have a live-in chef when you come home to an awesome smell and dinner waiting.

You will need
-1 uncooked chicken (Trim off what you find disgusting)
-Lots of herbs and spices (I essentially used half of what was in my spice cabinet. You can go with different themes to help you season it.)

Place your chicken in your slow cooker upside down. Season liberally. Flip it over. Season liberally again.

That’s it.

When your chicken’s done, serve with veggies, over salad, or use the chicken in your favorite recipe.

I’m planning on making chicken salad in avocado cups later. Recipe will follow if it comes out well.

Variations: Throw veggies in the slow-cooker with the chicken. Carrots, onions and parsnips work well.

Add chicken broth or vegetable broth with your seasonings.

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Albondigas Soup

It was really cold when I woke up. I decided it was a great day for soup. Initially, I had planned to make a shredded beef stew. When I mentioned to my boyfriend that I had planned on making soup, he interrupted me and said,”Albondigas?” before I could even tell him what I was thinking. I paused for a minute, then said, “sure.” Since I need to get some reading done, I knew it was time to bring out the slow cooker. It was freezing when I went to the grocery store, but by the time I got the whole soup thing going, the sun came out. Ugh. Oh well. This soup is delicious. Just turn on your air conditioner. Whatever.

I will break this recipe down into its two components, the soup and the meatballs. I will provide variations at the end of the recipe.

Sopa

  • Broth (chicken, vegetable or beef)
  • Jar of diced tomatoes
  • 1 large onion, diced
  • Celery, chopped
  • Carrots, sliced
  • Chard, julienned
  • 1 pasilla chile, diced
  • Seasonings to taste: Menudo or pozole mix, oregano, garlic powder, onion powder, salt, pepper, paprika

Throw everything in the slow cooker. Let it be.

Albondigas

  • 2 lbs ground beef
  • 2 eggs
  • 2-4 Tbsp. almond meal
  • Cilantro
  • Seasonings to taste: Menudo or pozole mix, garlic powder, onion powder, salt, pepper, paprika

Preheat oven to 350 degrees F. Layer a cookie sheet or two with parchment paper (optional).

Mix all ingredients in a large mixing bowl.

Form into meatballs, about 1 inch in diameter. Place on cookie sheet and throw them in the oven.

The meatballs took about 30 minutes to cook. When I pulled them out, they did have a little bit of goop around them (from the fat I think). I just rubbed the meatballs against a paper towel to get that off (it was just unattractive).

Once the meatballs are done, throw them into the broth and allow them to simmer together until you serve it.

Top with sliced avocado, chopped green onion and cilantro.

Dinner’s Done (early, too!)!!!!

Variations: You can cook the meatballs in the slow cooker in the broth. I just wanted the meatballs to have a little more texture. That’s why I baked them. You can also cook them in a hot pan over the stove.

If you’re hosting vegetarian friends, leave the meatballs out of the soup. You’ll end up with a delicious Mexican-style vegetable soup.

For your non-paleo friends/family-Serve the albondiga soup as-is, over steamed rice, or with some tortillas.