Everyday Paleo (11 page)

1.
In the bottom of your slow cooker, layer the carrots, celery, and onions, and top with the minced garlic.

2.
On top of the veggies add the chicken, squeeze the lemon juice over the chicken, and pour the entire contents of the El Pato sauce on top.

3.
Cook on low all day (6–8 hours). Serve in bowls topped with the diced avocado and cilantro.

Asparagus-Stuffed Chicken Breasts

This dish looks like it’s hard to make, but it’s actually pretty darn easy, and stuffing chicken breasts is such a great way to liven up the typically boring chicken option. I made this recipe after simply looking in the fridge and putting together what I had available. Try this one for yourself and explore other options, such as stuffing a chicken breast with sun-dried tomatoes, spinach, and garlic, or whatever else strikes your fancy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4–5

• 16 asparagus stalks
  
• 4 boneless skinless chicken breasts, butterflied
  
• 4 tablespoons grass-fed organic butter (or extra-virgin olive oil)
  
• 1 cup ham steak, cubed
  
• Sea salt and black pepper to taste
  

1.
Preheat oven to 350°F. Blanch the asparagus for 1 minute in boiling water, remove and set aside.

2.
Open up the butterflied chicken breast and place in each breast 1 tablespoon of butter (or extra-virgin olive oil), 4 asparagus stalks, and some of the cubed ham (split the ham evenly between all chicken breasts).

3.
Pull the two sides of the chicken breast together to enclose your stuffing and secure with a toothpick.

4.
Sprinkle the outside of the chicken breast with sea salt and pepper and place the breasts in a glass baking dish lightly greased with extra-virgin olive oil.

5.
Bake for 20 minutes or until chicken is cooked all the way through.

Better Butter Chicken

My son Jaden loves Indian food! At our favorite Indian restaurant here in Chico, California, Jaden will fall over himself to get to their amazing butter chicken. After our last visit to this restaurant, I told Jaden that I would do my best to try and make our own version at home. After a quick Internet search to figure out which spices give a classic butter chicken it’s special flavor, I created my own recipe by adding depth to the flavor with coconut milk and serving it over a healthy and delicious bed of greens. Jaden claims that this recipe is the “Better Butter Chicken”, hence the name!

Prep Time: 20 minutes

Cook Time: 25 minutes

Serves: 5–6

• 2½ pounds boneless, skinless chicken thighs
  
• 3 tablespoons coconut oil
  
• 1 red onion, diced
  
• 2 garlic cloves, minced
  
• ½ teaspoon cardamom powder
  
• ½ teaspoon coriander powder
  
• 1 teaspoon fenugreek powder
  
• 1 teaspoon chili powder
  
• 1 (6-ounce) can tomato paste
  
• ½ can coconut milk
  
• 1 teaspoon sea salt
  
• 4 tablespoons ghee or organic butter
  
• 1 pound red chard, chopped with stems removed
  

1.
Cut the chicken thighs into bite-size pieces and set aside.

2.
In a large skillet or soup pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent.

3.
Turn the heat down to low. To the onion, add the minced garlic, cardamom, coriander, fenugreek, and chili powder and stir well to make a paste.

4.
Add the tomato paste to the onions and spices and stir—this mixture will be very thick.

5.
Turn the heat back up to medium and add the coconut milk and salt. Use a whisk to blend the tomato paste mixture and coconut milk together into a thick sauce.

6.
Bring the sauce to a simmer and add the chicken. Stir well, turn down to medium low, cover, and cook for approximately 15 minutes or until the chicken is done all the way through—stir occasionally during the cooking process.

7.
After the chicken is cooked, add the ghee or butter and mix into the sauce until melted. Serve the chicken over the steamed red chard.

Puerto Rican Beef

I used classic Puerto Rican spices to jazz up our typical ground beef and veggies. After searching through my cupboard for an interesting spice combination, a new family favorite was born!

Prep Time: 10 minutes

Cook Time: 15 minutes

• 1 pound ground beef
  
• ½ each green, red, and yellow bell pepper, sliced
  
• 1 white onion, sliced
  
• 3 tablespoons extra-virgin olive oil
  
• ½ tablespoon ground cumin
  
• 1 teaspoon ground coriander
  
• ½ tablespoon turmeric powder
  
• 1 tablespoon dried oregano
  
• Pinch of saffron threads (optional)
  
• Sea salt and black pepper to taste
  
• 1 bunch kale, chopped
  
• ½ cup pimento-stuffed green olives
  
• 3 sweet potatoes
  
• 1 ripe avocado
  

1.
In a large skillet brown the ground beef.

2.
Add the bell peppers, onions, and extra-virgin olive oil and sauté until the onions and peppers are tender.

3.
Add all of the spices and mix well.

4.
Add the kale and green olives; continue cooking, stirring often until the kale is tender (about 4–5 minutes).

5.
Serve over mashed sweet potatoes with a side of sliced avocado. To quickly prepare the sweet potatoes, peel and quarter them and cook in a pressure cooker for 12–14 minutes. You can also boil the peeled and quartered potatoes for 20-25 minutes, drain, and mash

Easy Steak Skewers

All I have to say about this recipe is that it simply does not get much easier than this. No one is ever disappointed by a quick and delicious meal of grilled meat and veggies. If you plan ahead and have these ingredients always on hand, a hectic evening can become manageable! Serve with a big green salad and dinner is ready!

Prep Time: 10 minutes

Cook Time: 15 minutes

• 2½ pounds sirloin steaks cut into 1-inch cubes
  
• 4 tablespoons extra-virgin olive oil
  
• 1 tablespoon dried basil
  
• 1 tablespoon dried oregano
  
• ½ tablespoon garlic powder
  
• Cracked black pepper
  
• 1/8 teaspoon cayenne pepper
  
• 3 zucchini squash, cut into 1-inch chunks
  
• 3 cups cremini mushrooms
  
• 1 red bell pepper, cut into chunks
  

1.
Place the chunks of steak into a large mixing bowl, add the extra-virgin olive oil, and generously sprinkle with the basil, oregano, garlic, and cracked black pepper.

2.
Add a pinch or two of cayenne pepper and mix well until all the steak pieces are covered with the spices.

3.
Take metal or bamboo skewers and alternate skewering pieces of the meat and veggies.

4.
Cook over a medium-high grill for 7–10 minutes, turning often.

Everyday Meatloaf

I will not lie; as a child I was not a big fan of meatloaf. As a result, I never considered making it as an adult until John suggested I try to come up with a paleo meatloaf. John, having no idea that I had a meatloaf aversion, was unaware of the challenge that he had presented me with. Instead of turning down the idea all together, I considered what I would actually put into a meatloaf to make it taste how I wanted it to, and went ahead and gave it a shot. Again, I’m being honest here—after making my meatloaf and tasting it for the first time, I immediately decided that meatloaf rocks! Another true statement: my kids
beg me
for meatloaf. No joke, it’s that good. Paired up with my recipe for Brussels sprouts, found in the vegetable section, and some baked yams, nothing beats this total comfort food.