When explaining the paleo diet to people, they often say “no dairy means no eggs?!”…. Then I kindly remind them that eggs do not come from cows. Neither does goat cheese. While it isn’t the most paleo-friendly option, it sure is delicious! This was so yummy and the ooey gooey goat cheese made it even better! Yes, “ooey gooey” is a technical term!
2 chicken breasts
1 sprig thyme
1/4 cup goat cheese crumbles
6 fresh figs
2 plates fresh greens
1 pear – thinly sliced
1 Tbsp. honey
1 Tbsp. white balsamic vinegar
1 Tbsp. olive oil + a drizzle
Salt and pepper to taste
1. In a small bowl, mix half of the goat cheese and two figs diced. Place a small slit in each chicken breast to create a pocket. Stuff with goat cheese and fig mixture and seal shut with toothpicks. Season with thyme leaves, salt, and pepper and set aside.
2. Lay fresh greens on two plates. Top with pears, half of the goat cheese and remaining figs that have been halved. Refrigerate until ready to serve.
3. Whisk together white balsamic vinegar, olive oil, and honey and set aside.
4. Preheat a drizzle of olive oil in a large frying pan over medium high heat. Cook chicken while covered for 7-8 minutes per side.
5. Top salads with chicken (remove the toothpicks too!) and pour the honey balsamic dressing over it.
Ever since we discovered that the hubby isn’t actually allergic to the fruit of the mango, it’s time to catch up on all that mango-deliciousness that we have been missing out on for years. Our supermarket has a mango display before you even get into the store now, and I think they were calling to my husband. I looked over at the fruit basket this morning and asked him if he had a plan for the mangoes that he was compelled to buy. He didn’t. I had no clue how to work them into a paleo meal since I never actually cooked with mango before last week, but I threw together this dish with hopes that it would turn out well. It did!
Some days just get away from you. Earlier this week, I had one of those days. It was 7:30, I was hungry, and there was raw chicken in the fridge with no dinner in sight. I threw this together in hopes that it would be good even though it didn’t spend time marinating. Wow, did I luck out! In 15 minutes, there was perfect (and scrumptious) chicken on the table! While it was grilling, I quickly sautéed up some asparagus and we had a delicious healthy meal in front of us!
1 package boneless skinless chicken thighs
Juice of 1/2 a lemon
1 Tbsp. spicy brown mustard
2 cloves garlic – minced
Salt & pepper
1. Preheat grill to medium high heat. In a large bowl, whisk together lemon juice and mustard. Stir in garlic and salt & pepper to your liking. Toss chicken in and coat.
2. Grill for 5 minutes per side and enjoy paired with a sautéed veggie for a healthy meal!
I was shocked then I looked at a bottle of Sweet Baby Ray’s barbecue sauce and saw that the first ingredient was high fructose corn syrup. Awesome. We are slathering our meals in processed sugar and calling it sauce. No thanks. Next I grabbed the bottle of Heinz ketchup that lives on the door of our fridge. Yup, it’s there too, but at least it comes after the tomatoes and vinegar. Do yourself a favor and look up paleo ketchup recipes to make your own. Unfortunately, I did not have the time or the ingredients to do so tonight, but you bet I will be doing it in the future!
Ok, probably not actually “caponata”, but a delicious combination of flavors that fill the house with an incredible aroma. My sweet pea decided to not nap at all today, so as soon as the hubby got home from work, I jumped on the opportunity to hand off the baby and run out to the supermarket. I had no clue what I was going to make, but the chicken thighs were on sale so I went with them. The frigid snowy weather has me longing for summer flavors so I gravitated towards the tomatoes. While tomatoes may not be in season, Campari tomatoes always seem to do the trick. Added an eggplant to the basket and then headed home so figure something out. Wow, this was simple to prepare and tasted scrumptious!
This recipe is so simple that it’s a bit embarrassing listing it as a “recipe”. The flavors blend perfect together and you get that yummy roasted flavor when you are in a pinch for time!
Ok, so it’s not quite greasy chicken fingers dipped in honey mustard dressing (which is full of high fructose corn syrup)m but it is pretty darn good! Super quick to whip up means that it makes a great meal for a busy night that everyone will love! I use boneless skinless chicken thighs, but any kind of chicken would be delicious!
When the weather gets cold, there’s nothing quite like warming up the house with the oven and infusing your home with delicious smells!
This recipe is so simple, yet is so incredible people will think you spent all day preparing it!
6 assorted chicken pieces
3 large sprigs rosemary – leaves removed and minced
3 cloves garlic – minced
1 Tbsp. Olive oil
Juice of 1 lemon
Salt & Pepper
1. Preheat oven to 375 degrees.
2. In a large roasting dish, coat chicken pieces with all ingredients.
3. Roast for 60 minutes or until golden brown while basting occasionally.
In the cold winter months, I love a super thick and slow cooked chili, but it would be a shame to waste the freshness of my garden veggies on that. This chicken chili recipe is much quicker to cook and keeps the freshness of all the ingredients.
1 pound ground chicken
1 large onion – chopped
4 cloves garlic – minced
1 Tbsp. olive oil
2 bell peppers – chopped
1 habanero pepper – minced
2 Serrano peppers – minced
1 can pinto beans – drained and rinsed
2 ears of corn – cut from the cob
2 Tbsp. chili powder
1 Tbsp. paprika
1/4 tsp. salt
1. Over high heat in a non stick skillet, brown chicken and then drain any liquid.
2. Whole the chicken is browning, heat olive oil over medium high heat in a big pot. Add onions and garlic and sauté until fragrant.
3. Add chili powder, paprika, salt, all peppers, and tomatoes to the pot, and heat until bubbling. Add chicken, stir and cover. Lower heat to a simmer, and allow to cook for 45 minutes while stirring occasionally.
4. Stir in beans and corn and cook for 5 more minutes.
Mmmmmmm, Mexican food! It doesn’t have to be dripping in fat and calories. Skip the cheese, sour cream, and tortillas and enjoy this intensely flavorful dish without the guilt! Have non-paleo members in your home? Serve over rice for them with the dairy goodness on the side.
1 pound chicken (breast or boneless skinless thighs)
3 peppers of varied colors
1 large onion
1 Tbsp. olive oil
Juice of 1 lime
1 tsp. lime zest
1 clove garlic – minced
1 tsp. cumin
1 tsp. chili powder
1. Cut chicken, peppers, and onions into 1 inch pieces and transfer to a large mixing bowl.
2. In a small bowl, blend remaining ingredients and toss with the chicken mixture. Transfer to a ziplock bag and refrigerate for at least one hour.
3. Soak bamboo skewers in water and preheat grill to medium high. Skewer alternating pieces of chicken, peppers, and onions.
4. Grill for 12-15 minutes until done while rotating frequently.