A palate for Paleo: Part 2

Whenever I thought of Paleo, I would think of a few things:

1. No flavor.

2. Boring and gross cause there is no bread. I mean, I love my carbs.

3. I’d still be hungry.

Well, wrong wrong and wrong!

And I’m glad I tried a few meals out before diving into the entire lifestyle. As many of you commented in previous post, it is more expensive to stock for these meals. It calls for fresh vegetables, meats and spices. Although, I have to say honestly, I had most of the spices and staples already in my pantry 🙂

The three recipes I chose were all from the book, The Practical Paleo.

Lemon and Artichoke Chicken

Ingredients:

  • 4 tablespoons grass fed butter or coconut oil (I used the latter)
  • 2 shallots or 1/2 an onion or 1 leek light green/white parts only – chopped (I used shallots)
  • 2 cups chopped/quartered artichoke hearts, rinsed and drained
  • 1/4 cup of capers, drained
  • juice of two lemons
  • 2 lbs bone in chicken or 4 small chicken breasts or thighs or mix it up (I used chicken breasts!)
Preheat oven to 375 degrees. In a a large, oven-safe skillet over medium heat, melt butter/oil. Add shallots/onions/leeks and saute’ until they are translucent. Add the artichoke hearts, capers and lemon juice. Stir to combine. Place the chicken in the skillet and top each with some of the lemon-mix that is already in the skillet. Place the entire skillet in the oven and bake for 45 minutes or when the chicken reaches 165 degrees internal temperature.

**Honesty is the best policy so here we go. This meal was fantastic!! SO much flavor and enough for me to package up for meals this week. I have to admit I am not one for capers, but I am trying to branch out and cook with new ingredients. Overall, easiest meal I’ve made in a while with the best outcome!

Ground Turkey & Butternut Squash  Cocoa Chili
Ingredients:

3 cloves garlic, smashed 
1 tablespoon smoked paprika
2 tablespoons chili powder
1 tablespoon chipotle powder
1 tablespoon cinnamon 
1 tablespoon 100% cocoa powder
1/2 tablespoons sea salt
2 tablespoons black pepper
32 oz diced tomatoes- canned or 4 cups fresh, diced
1 lb bison (I used lamb stew meat)
2 cups butternut squash, peeled 
1 onion, diced into 2-inch pieces 
1 bell pepper, diced into 2- inch pieces

Directions:

Mix the garlic and all the spices with the diced tomatoes. Place the meat, squash, onion, and bell pepper in a slow- cooker and cover with the tomato mixture, cover and cook on LOW for 4-6 hours

 *NOTE: Don’t have a slow cooker? Use an enameled cast iron pot in an oven at 300 degrees F for 4-6 hours.


Baked Beets with Fennel

 
Ingredients:

2 Large Beets
1 Bulb of Fennel
1/2 Orange (optional… but way worth it!)
2 TBSP coconut oil or butter
sea salt and pepper to taste

Directions:
Preheat your oven to 375*
Peel the beets with a vegetable peeler, and chop them into 1 inch cubes. Chop the tops (fronds) off the fennel bulb, and slice the bulb into 1/4 inch strips. Slice the orange into 1/2 inch pieces, or use segments if you prefer.
Top the beets, fennel, and oranges with the melted coconut oil or butter, and toss to combine. Spread evenly in an oven-safe dish, and bake for 30-40min or until the beets are fork-tender. 
All great successes in my opinion! Easy, require minimal ingredients and not a huge time commitment. 
What’s your fave go to recipe? Are you ready to jazz up your meals with some new flavors??
-TTT

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