Wednesday, April 18, 2012

Broiled Paleo Pork Chops

We all ate at Fat Patty's tonight, but this easy recipe didn't get blogged earlier in the week. Sometimes you are so tired, you don't know how you can cook something paleo for your crew. (so you go to Fat Patty's for a big Cob salad, or Panera) You can also pull off a good, healthy meal in minutes like this one.
     I started a skillet of vegetables with a little coconut oil, a 1/4 cup of chicken stock, and some basil.

    I rubbed coconut oil on my broiler pan. I added some big boneless pork chops.
In a small bowl I stirred up 2 parts brown mustard to 1 part raw honey. I brushed this on the chops with a silicone brush. I added sea salt and freshly ground pepper. I put them under the broiler for 6 minutes, then took them out, turned them over, brushed the sauce on the other side, and but them back under the broiler for 6 more minutes.

   There. Dinner in 15 minutes. Easy! Fast!

Tuesday, April 10, 2012

Paleo Roasted Brussels Sprouts Red Grapes and Pecans

I made 2 pans of this, thinking there would be a lot of leftovers, but it was so delicious, we ate it like crazy! I'm really thinking about Ger's performance on the floor at Central East Regionals, so this is what I came up with for some serious antioxidant levels.
I used two containers of brussels sprouts. I cut off the tough little ends of them and then cut them in half. Some of the outer leaves fell off, but that's ok. I split them between the two big pans.
Next, I pulled about 4 cups of red grapes off the stems and threw them onto the pans.
I added fresh thyme, probably 4 TBSP total, but I didn't chop it up. I like when you can just pick the stems off of the food - the flavor stays behind.
I tossed all of this on the pans with 2 TBSP of Macadamia Nut Oil and 2 TBSP of olive oil. ( You can use 4 TBSP of olive oil, or melted coconut oil)
I spread it all out and added sea salt and pepper.
I roasted until caramelized, in a 450 degree oven for 20 minutes.
I took them out of the oven and added 1 cup of pecans and 4 TBSP basalmic vinegar and tossed.

So, this one was weird, so I was anxious to hear what Ger had to say. He ate huge bites, and then said, "Mom, there's something about this one...... ( more big bites) wow, that's so good!"
And, it was. All we had with it was chicken breasts with brown mustard and smoked paprika. (350 degree oven for 40 minutes)

                                      Here's the green grape version - also quite delicious!

Sunday, April 8, 2012

Pumpkin Chocolate Chip Cookie Bars

I used to make pumpkin chocolate chip cookies. I loved them. I knew that to do a paleo twist to them, it would change the texture so I made them into cookie bars. (Besides, it's faster!) They are now very paleo, and quite delicious, but they do have some dark chocolate chips in there.  I made a small pan with no chocolate chips, just for Ger, since he's been eating so clean, but he tore right into the chocolate chip ones!!!!
Combine in a small bowl:
2 cups almond flour
3/4 cup old-fashioned oats ( I love McCann's, and remember: a little old-fashionaed oatmeal now and then won't spike your blood sugar like most grains.... who is 100 % paleo anyway?)
1 tsp baking soda
1 TBSP cinnamon
1/2 tsp salt

Combine in a bigger bowl:
1/4 cup melted grass-fed butter
1/2 cup melted coconut oil
1/2 cup honey  (I used to make this recipe with 3/4 cup honey but 1/2 is enough for us now. Either works.)
1 egg
1 tsp vanilla

Alternately stir in dry ingredients and 1 can plain pumpkin.
Then, add 1 -  1 1/2 cup dark chocolate chips, depending on how many chocolate chips you like.

Rub coconut oil in a 9 by 12 pan. Add the cookie bar batter and spread it out. Cook in a 350 degree oven for 20-22  minutes.

                                     Remove and cool on a rack before cutting into BIG PIECES!

Tuesday, April 3, 2012

Mahi Mahi and Peppers in Parchment Paper

I put Mahi Mahi, chopped red and yellow peppers,  sliced lemons, basil, Lemon Pepper, and a tsp of coconut oil in the parchment paper, and folded under around the edges, to seal in the steam. 

I put them on cookie sheets and into the oven at 350 degrees for 20 minutes. I did a couple with salmon. 

They were so easy and fantastic and clean-up was a breeze.  We ate them while we watched the big UK vs Kansas game. 
The Before picture.

Sunday, April 1, 2012

Roasted Rosemary Chicken in a Dutch Oven

This is before going into the oven. Can you see the lemons peaking out? 
I love my bright green dutch oven - it was worth every penny!

I took a free-range, organic chicken, almost 4 lbs and rinsed it and took the packet out of it.
I rubbed the bottom of my dutch oven with coconut oil. I cut up a red onion and threw it in. I put the chicken in on top of the onion.

 I took 2 lemons and rolled them on the counter to loosen the juice and then put several cuts in each one with a knife. Then I put the 2 lemons into the cavity of the chicken along with some fresh rosemary. You can use dried rosemary, too - still delicious.

 Next, I loosened the skin of the chicken on top and slid 2 stalks of fresh rosemary under the skin. I put some between the legs, too. I salted and peppered the top of the bird, then poured 1/4 cup olive oil on the bird. I added 3/4 cup of basic chicken stock, some carrots and whole mushrooms all around the edges.
 I put the lid on and shoved it into a 450 degree oven for an hour.

Then, I turned it down to 350 degrees for another 20 minutes. If your chicken isn't as big as mine, you might not need this extra time. Just get in there and slice the breast to make sure it's done.
My house smelled so amazing. This chicken is crazy-good and good for us, too!
It smelled so good that I forgot all about shooting a pic while it was still in my lovely green dutch oven.