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Paleo Creamy Tomato Soup

10/18/2020

1 Comment

 
Creamy dreamy roasted tomato soup-dairy-free and
​packed with nutrition-You'll love it!
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Delicious, nutrition-packed dinners are the best. And don't you just love it when the earth does most of the work for you? Grab a few pounds of ripe tomatoes and you're halfway there with this recipe
Ingredients:
  • 4-4.5lbs ripe tomatoes-you can use whatever kind is ripe in your garden or on sale this week. I used cherry tomatoes for this round
  • 1 large yellow onion or 2 medium white onions
  • 5 cloves of garlic (this will cook down to a less pungent state so don't worry about overdoing it)
  • 16 oz low sodium vegetable broth (or better yet bone broth if you've got some on hand)
  • 1 can full fat coconut milk
  • 2 Tbsps olive oil or grapeseed oil, plus more to drizzle
  • 2 Tbsps oregano, chopped or dried
  • 3 Tbsps basil, chopped
  • salt and pepper




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How pretty are these? Like fiery little gems
Directions:
1. Preheat your oven to 400 degrees, or get your instapot out. I highly highly recommend pan roasting your tomatoes, but I get that you're busy, and the instapot will cook them faster.
2. Cut up your tomatoes. If you're using a larger beefsteak type tomato, you'll probably wanted to cut the cores out of the fruit. Chop and smash the garlic cloves.
3. Put the tomatoes and garlic on a cookie sheet and drizzle with olive oil.
4. Roast the tomatoes in the oven for 35 minutes, then flip on the broiler and stick them under it for 5 minutes.
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​5. Pour the 2 Tbsps olive oil in a large pot or stock pot, and get it heating.
6. Dice your onions, toss them in and saute them until mostly cooked, almost translucent.




7. Add the broth, coconut milk, and the rest of the spices. Be sure to get all of the thick parts of the coconut milk out of the can. This is what will form the creaminess of your soup, so don't leave any behind.
8. When your tomatoes are done roasting and caramelizing and being awesome, add them to the pot. Be sure to scrape any burned bits off the pan and into the soup. They don't look tasty but they add a ton of flavor to your soup.
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9. Get your immersion blender out and blend everything together. If you don't have one of these handy gadgets, you can also use a food processor (you may have to work in batches), or blender. Ladle into bowls and enjoy!
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How did you make this recipe yours? More basil for an earthier flavor? Extra coconut milk for a richer creaminess? Leave me a comment below!
1 Comment

paleo street corn

8/26/2019

1 Comment

 
This paleo version of delicious tangy Mexican Street Corn is quite literally, a Street Corn Named Desire

Yeah, I said that.

But the tasty guiltlessly paleo version of my very non-paleo love, street corn, has me just about delirious. (Hey, I'm a midwest girl, I'm allowed to be this excited about corn..and its substitutes)

And get this-I made traditional street corn and the paleo version and took them both to a friend's for a cookout/side-by-side taste test, and my non-paleo friends loved both. 

Most importantly, I love the paleo version and so will you!
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​Ingredients:
​
- 2 heads of cauliflower (this is your corn)
- 2 Tablespoons olive oil
- 1 teaspoon garlic salt
- 1 bunch of cilantro, chopped
​- 1/4 Cup lime juice
​- 1 1/2 cups plain Icelandic Skyr or if you can't find that, full fat plain greek yogurt (this is the crema base)
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon paprika
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but first, someone explain why this corn on the cob is bleeding (from the traditional street corn I made and unrelated to this recipe, it was just weird and I needed to share)
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Directions:

1. Chop the cauliflower into rough florets.

2. Toss the florets in a food processor.

3. Heat the olive oil and garlic salt in a frying pan





​4. Pulse the cauliflower into corn-kernel size pieces. Seriously, pulse it. Carefully. If you turn the processor on and walk away, you will end up with very sad paleo mashed potatoes.

​5. Add the cauliflower to the hot pan.


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​​6. Cook the cauliflower, stirring frequently with a spatula or wooden spoon. This should take just under 5 minutes. Keep it al dente.

Notice the cauli will take on a bit of an ecru or mother of pearl tint once it is cooked.

​7. Put your cooked cauliflower in a large bowl. Add the skyr or yogurt and mix, then stir in the lime juice. This is going to create the tangy drema element of the street corn.

8. Mix in the salt and pepper

9. Next, stir in the cilantro
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10. Sprinkle the paprika over the top and you're all set-Delicious Mexican Street Corn made paleo!
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This amount will easily serve 6 as a side, but I bet it'll be gone fast. Enjoy, you deserve it!
1 Comment

Tangy Chicken Piccata

8/19/2019

2 Comments

 
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It may be later in summer, but don't you dare use the F word just yet

I mean fall.

I love fall but I'm not ready yet! I need more moments in blue Wisconsin lakes and hot summer evenings with cold basil lemonade. 

So I'm combining fresh and tangy flavors to savor more sweet summer. Join me!
Ingredients:
-1-2 lbs humanely raised and processed chicken thighs
-3/4 Cup almond flour
-1/2 teaspoon salt
-3/4 teaspoon pepper
-4 Tablespoons nutritional yeast, divided in half
-1 1/2 Tablespoons olive or coconut oil
-1/4 Cup white wine, lemon sparkling water, a teensy bit of white wine vinegar, or something in this general neighborhood
-1 lemon
-2/3 Cup vegetable stock
-2 Tablespoons of capers or sun-dried tomatoes
 Directions:
1. Put the oil in a large frying pan and turn the heat on high
2. Toss together the almond flour, salt, pepper, and half the nutritional yeast, combine well
3. Press each side of each chicken thigh into the flour mixture and place in pan.
4. Turn the heat down to medium.
​5. Cook each thigh about 5 mins/side. If the pan gets dry, add the 1/4 cup of wine or sparkling water.
​6. The coating will turn golden brown before the meat is cooked through, so look closely at the thighs before you determine they are done.
​7. Take the chicken out of the pan and set aside for the moment.
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The yummy and protein-rich coating will brown up first so be sure your chicken is cooked through.
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These sun dried tomatoes were a dream to slice up once they'd soaked in olive oil.
8. If you have a wooden spoon, scrape the yummy bits from the bottom of the pan before you make the sauce. If not, don't worry about it. People make a big deal about it, but it's all good.
9. Pour the broth, the juice of half the lemon, and the capers of tomatoes in the pan and bring it to a simmer.

10. Once it's simmering, add the other 2 tablespoons of nutritional yeast and stir well. This will help thicken the sauce. If you prefer it even thicker, consider tossing a teaspoon of arrowroot powder in. 11. Slice the remaining lemon half, then cut the edges from the slices.
12. Put the chicken thighs back in the pan and toss to coat them in the sauce.
13. Place lemon slices on the chicken and simmer a few more minutes to combine the flavors.

14. Enjoy!
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The nutritional yeast and/or arrowroot can get clumpy if you don't stir so be sure to stir early and stir often.
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What did you think? What else are you hoping to feel and experience this summer? Leave me a comment and let me know!
2 Comments

Overnight Oats

12/2/2016

7 Comments

 
A perfect way to grab great nutrition any morning of the year
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Ah, steel cut oats. So much fiber, so much nutritional value, so many centuries gone by waiting for them to cook...

Next time, let your fridge do the work for you while you're dreaming sweet dreams of your next personal record. Combine a handful of ingredients, stir, and get ready for a great breakfast or take along snack packed with nutrition.
Ingredients for 4 servings:
4 pint jars, smallish pyrex/tupperware/ziploc containers, gelato containers, or whatever you have lying around, plus their lids
4 cups coconut or almond milk
4 scoops protein powder
1 cup steel cut oats, uncooked
1 cup fixings such as pomegranate seeds, goji berries, slivered almonds, etc. Be creative as the sky is the limit and you can tack on even more nutrition. I use powdered peanut butter in mine.
Directions:
1. Get your containers and their respective lids together. Let's all pause while the customary hunt for container lids ensues. You're not alone, this is all of us
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2. Add your ingredients in ascending order from most to least amounts, so 1/4 cup oats per jar, then a scoop of protein powder, and so on
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3. Add your fixings atop the more major ingredients. Here I used pomegranate seeds in a few and peanut butter powder in a few. I can't determine what I'll want first thing in the morning (besides a whole lot of coffee), so it's nice to have options
4. Add the milk on top and then stir everything together. It may take a minute to get the dry and somewhat chunky ingredients to play nicely together, so give yourself a minute to make it work. If the ingredients get really feisty, put the lids on the containers and shake them
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5. Leave no chunky bits behind, unless you really want to lick them off the spoon, in which case go ahead
6. Screw the lids on and pop them in the fridge. The next morning - voila - steel cut oats ready to eat and ready to fuel you for a great day
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What did you put in your oats? How did you like them? Leave a comment with your thoughts and enjoy your day!
7 Comments

Turkey Tacos

11/17/2016

2 Comments

 
These paleo babies are called Turnt Turkey Tacos and are simply delicious.
Good luck with portion control on this one 
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Right up front I need to give boku credit to my friend and fellow athlete Steph Lauer for turning me on to this recipe. She was inspired by content on the Barbell Shrugged podcast and passed it along to us at the gym, now I'm passing it along to you, it's a wonderful phone tree of delicious nutrition.

This dish can be for anything: tacos, scooped onto sweet potato chips or fresh zucchini slices, over a bed of spinach, spread over scrambled eggs, or just to scarf a few spoonfuls when you wake up starving at 2am (no judging).

I know you will love this easy and delicious dish as much as we do! Enjoy! 
Ingredients:
3lbs lean ground sustainably raised turkey (at least 90% lean is good, but you do you)
​2 Tbsp olive oil or avocado oil, divided
2 packets taco seasoning (McCormick now makes gluten free taco seasoning, who would have thought?)
1 7.5 oz bottle of Taco Bell Taco Sauce (get as spicy as you want)
1 16 oz jar of Pace Picante chunky salsa (again as spicy as you want)
**Do note that the sauce will simmer a while and while that's great for bringing flavors together, it can also dampen down the spice factor. Keep that in mind as you're selecting the heat factor in your sauce and salsa; you may want to go one level hotter to compensate.
Directions:
1. Grab a large frying pan, put 1tbsp olive oil in it, and get it heating
2. Place roughly 1/2 your ground turkey in the pan, and season it with 1 packet of taco seasoning, mix it in thoroughly, then cover and let cook. **Avoid heating the turkey too fast on too high of a temp. With the low fat content it can get dry quickly.
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[So you know for what you're looking, the gluten free taco seasoning I found looks like this. I am honest to God not certain if there ever was gluten in taco seasoning or if they just slapped a label on it to get an extra 20 cents out of me for the specialized product. Those taco seasoning folks, they're smart.]
3. Now let's turn to the delicious sauce. In a large saucepan or pot (the meat will be added to this, so be sure to give yourself room), combine the salsa and taco sauce and bring to a bubbly simmer
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4. When the first batch of turkey is mostly cooked through, add it, oil and all, to the sauce and continue to let simmer
5. Add the other tbsp of oil to the frying pan and repeat the same process with the second batch of turkey, adding the other taco seasoning packet and letting cook
6. Add this batch of turkey to the sauce, mixing thoroughly 
7. Let it simmer a few more minutes and you're all set. Eat up!
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What did you scoop this delicious turkey onto? What did you scoop it with? Leave a comment so we can all see the many great ways to enjoy this yummy dish
2 Comments

Paleo Pumpkin Spice Latte

10/30/2016

1 Comment

 
Do I even need a subheadline here? You know you're making it, I know I'm making it. Cheers to drinking delicious caffeinated beverages and owning life today
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Coffee! Pumpkin Spice! Paleo! Yes to all of the things! It's almost Halloween and in honor of the sweet treat holiday (armed with the yummy flavors in this recipe it'll be easier to pass on those), and cooler, crisper air, I am sharing this great little recipe that will warm you up and keep you going hard on all eight cylinders. What's that you say? The expression is all six cylinders? You need two more, pour yourself another cup.
Makes, like, a bunch of servings. You don't have to share, though.

Ingredients:
1 16 oz can pumpkin (make sure it's pumpkin, not pumpkin pie filling. Pie filling is delicious, but full of sugar)
3 cups cold coconut milk from a carton, not canned
2 tsps pumpkin pie spice plus 1 teaspoon cinnamon
---or---
2 tsps cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves
​12 oz hot freshly brewed fairly traded coffee 
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gimme
Directions:
1. Get your coffee brewing so it's ready by the time your wonderful pumpkin spice concoction is complete
2. In a medium sauce pan, combine coconut milk and pumpkin over medium heat, being careful not to let it get too hot too fast
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3. Stir together and let it gradually warm up. You want to stop it just short of the bubbly, simmery stage. It should coat the spoon or spatula as shown here
4. Once your mixture is warm enough, add your delicious spices.  
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5. Pour 12 oz of hot fresh coffee into a large (ideally 16 oz or larger) mug. Mug should have an either funny or inspirational message on it. Bonus if it has a chip or two taken out of it. Hey, don't we all?
6. Scoop 1/2-3/4 cup of your pumpkin spice mixture into your mug and stir it in. VOila!
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Bonus: You've just made enough for a ton of servings, so you've basically just crushed your delicious coffee beverage prep for the week. Well done! Pour it in a container and then give it a quick stir before the next time you use it
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Great tasting seasonal coffee with all real ingredients and you get a little fiber and nutritional value from the pumpkin. Heck of a way to start off a chilly fall morning or crank it up at work after a noon workout. Cheers to a great beverage and to all the things coffee helps you get done!
1 Comment

Paleo Sun Dried Tomato Chicken

9/12/2016

2 Comments

 
Just in time for Fall, this creamy and wholesome dish is perfect for the season
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This dish is sooooooooo good. There's just no other way to say it. Granted, I notched 11 reps at 70% of my 1 rep max bench press today and I'm excited and happy but also pretty tired out, so maybe I'm not doing the good with the words and them coming together creatively. This dish is good. That's what I've got. It's creamy and flavorful and light enough to help you feel good but sticks to your ribs just enough to hit the spot after a hard workout or on a crisp evening.

Ingredients:
1.5-2lbs chicken thighs or breasts, free range/humanely raised for preference
1.5 cups sun dried tomatoes
1.5 cups basil, any variety 
1 yellow or white onion, minced small
1 can of full fat coconut milk
1 cup of chicken broth (chicken stock is fine, and chicken bone broth is amazing)
1/4 cup tapioca flour
1 heaping teaspoon black pepper
3 cloves of garlic, smashed
1.5 Tbsp Italian Seasoning, a combo of whatever you've got on hand in the thyme, oregano, basil family of seasonings
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Directions:
​1. Preheat the oven to 350 degrees

2. Mix the tapioca and pepper together in a medium sized dish
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3. Dip each side of each chicken piece and then sear the chicken in a large frying pan
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Note that you don't need to cook the chicken all the way through as it will go in the oven for quite some time. Especially if you're using chicken breasts, don't overdo it here as you don't want your chicken to get dry
4. While the chicken is going, get your delicious sauce together. In a different pan, combine a tablespoon of olive oil and your chopped onion over medium heat and saute the onion for about 2 minutes
5. Add in the sun dried tomato, smashed garlic cloves, coconut milk, and all seasonings and stir together. Turn up to high and simmer for 3-4 minutes
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6. Pour half of the sauce in the bottom of a rectangular baking dish and add the chicken to the top of it
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7. Dowse the chicken with the remaining half of the sauce making sure to splash some sauce everywhere on the chicken. Add the torn basil leaves over the top
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I used purple basil because that's what was ready from my garden. The fact that it looks so darn pretty over this dish was entirely accidental.
8. Bake at 350 degrees for 45 minutes. Devour. Serve this alongside some hearty salad greens or over some spinach noodles
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What did you think? Amazing, right? This is one of those dishes which you can hardly believe is paleo, it's so rich and flavorful. How did it work for you? Things you would add or change? Which fall tv show are you most looking forward to coming back? Leave me a comment, I'd love to hear from you
2 Comments

Twice Baked Sweet Potatoes

8/15/2016

1 Comment

 
An Excellent Weekend Breakfast or Weeknight Meal, Cost-Effective and Packed with Nutrition
After competing in my last CrossFit competition of the season this past Saturday I have felt like eating everything. I have been hungry just about every minute since the end of the last WOD. Tonight I picked a stick-to-your-ribs recipe probably more common for fall or winter but certainly a delicious and nutrient-dense recipe for anytime of the year.
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This recipe serves 4

Ingredients:
4 large sweet potatoes
8 large eggs, cage free and farm fresh for preference
1 medium onion, white, yellow, or red
4 large cloves of garlic
​6 oz cooked bacon, prosciutto, pancetta, or ham
Directions:
1. Preheat the oven to 400 degrees
2. Cook the sweet potatoes. Wash and dry them and then prick them all over with a fork to let the heat out as they cook. Then either bake them for 55 minutes at 400 degrees or cook them in the microwave for 20 minutes, turning them over 3 times during the process. (Use a hot pad to turn them)

**Regardless of how you cook your potatoes initially, you will need your oven at 400 degrees later on so get it started pre-heating now, or leave it at 400 once the potatoes are done baking, as the case may be
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3. While the potatoes are cooking, cook your bacon if you're using it and then set it aside on some paper towels on a plate to cool enough to be handled. If you're using a cured meat such as porsciutto or pancetta, skip this step. I went with the time honored tradition of choosing what was least expensive in the store, which interestingly turned out to be pancetta
4. Another task to complete while the potatoes are cooking in sauteing the onions and garlic. Put a tablespoon of olive, grapeseed, or the non-vegetable oil of your choice in a medium sized frying pan. Smash the garlic, dice the onion, and saute until onion is anywhere between al dente and translucent, depending on how you like your veggies cooked. Once they're cooked, remove from heat and set aside for a minute
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​5. Once the potatoes are done cooking, grab an oven mitt in order to handle them, and slice them lengthwise. Then scoop out the inside if each potato, to within 1/4-1/2 inch from the skin

​6. Arrange the shells in the an oven safe dish like a casserole dish. Keep the scooped-out potato close by, you'll need that in a minute
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​7. Take the beaters to the scooped out potatoes. If there are any hard chunks remaining from the cooking process, show them no mercy.

​8. Add the sauteed onions and garlic to the mashed sweet potato, as well as 2/3 of the pancetta or chopped bacon. Then re-mix together. (Like the less well known R. Kelly hit single goes, 'It's the remix to pancetta, hot and fresh out the oven, mama blending those taters, got every athlete here hungry..R. Kelly was paleo before it was cool.

​btw I am totally joking and have no personal knowledge of R Kelly's nutritional habits or if he writes songs about cured meat products)
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​9. Add the blended deliciousness back to the potato shells and create a golf ball-sized divot in each shell to make space for the egg
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10. Crack one egg into each divot

11. Sprinkle the remaining pancetta over everything and the pop your creation into the oven
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11. Bake at 400 for 20-22 minutes, until eggs are set. We did ours to about over easy stage doneness because we feel farm fresh egg yolk should be a food group in its own right.
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Serve and enjoy! This recipe takes some time so while it is great for breakfast, if you have the time and energy on a weekday morning to get this prepared and ready to go, please kindly send me some of your energy. In the meantime, keep this in mind for a weekend breakfast (you can do a good deal of the prep work ahead of time), or a yummy dinner. This recipe keeps well although you'll want to reheat in a toaster oven or conventional oven as eggs do really weird things in microwaves, for reasons which have never been properly explained to me

What did you think of this recipe? Yum city in your house too? Any tweeks you'd suggest? Leave me a comment, I'd love to hear from you
1 Comment

Paleo Chicken Tikka Masala

7/28/2016

2 Comments

 
Spicy, Intensely Flavorful, and So Easy to Prepare, This is the Perfect Weeknight Meal
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Can't you just smell the spicy aromatic goodness from there? Where are they on the technology for scratch and sniff for screens?
This dish is fantastic and super easy. And spicy. Oh, man. Lotta spice. Dealing with seasonal allergies? Nose stuffed up? Do yourself a favor and make this. Or just make this because it's delicious. You're golden either way.
Ingredients:
1 1/2- 2lbs boneless skinless chicken thighs or breasts
1 can crushed or diced tomatoes, mostly drained
1 6 oz. can tomato paste
1 cup coconut milk (from a carton, not the thick stuff from a can. That stuff is a great for a ton of recipes but not this one)
1 large onion, diced
1 1/2 teaspoons sea salt
1 Tablespoon ginger, chopped
2 Tablespoons garam masala
1 1/2 teaspoon cumin
1 1/2 teaspoon turmeric
1 1/2 teaspoon ground coriander
1 teaspoon chili powder
1 1/2 teaspoon ground pepper
6-7 cloves garlic, chopped

****As you know, part of the credo at Platonic Paleo is that I give you doable, delicious, and nutritious recipes which won't send you running to the store for odd ingredients. There are a LOT of spices and related ingredients in this one, and I don't want to stress you out. If you don't have one or two of the ingredients above, don't worry about it. The rest of the spices can shoulder the load of the great flavor of this dish. The only ingredient you absolutely need need for this one is the garam masala.

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Directions:

Friends, this is a really easy recipe, direction-wise. You are going to be wowed how easy and quick it can be to create an intense and well-rounded flavor.
1. Put your chicken in a pan with little coconut, avocado, or olive oil, and saute it up. You are going to chop the chicken into 1"-2" chunks at some point so you can do that before or after the cooking. Up to you. 
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2. While your chicken is cooking, get your side dish started. This intensely-flavored dish should be served over something neutral. Whether you're using steamed cauliflower, lentils, or what have you, get it started now so everything will be done around the same time

3. Now get your sauce ingredients together. Chop what needs chopping, per the ingredients list. Toss the tomatoes, tomato paste, onion, salt, ginger, all the spices, and the garlic in your food processor or powerful blender
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4. Blend it together for 10-15 seconds. Add half the coconut milk and blend another 10 seconds. Add the rest of the coconut milk and blend another 10 seconds

5. When the chicken is done sauteing, remove it from the pan onto a cutting board and chop it into 1"-2" pieces, touching it as little as possible because it's going to be hot. 

6. Grab a different pan and toss the chicken pieces into it, and add the sauce from the food processor, and simmer together for about 10 minutes. This will help the flavors mingle, and really adds to the dish

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7. Scoop it over your side dish and devour. The spice and flavor here is incredible and yummy and intense. Pour yourself a glass of coconut or cashew milk to cool your mouth down as needed
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How did this dish go over in your house? Were you sweating by the end of the meal from the heat of the spices? Leave me a comment with your thoughts and what you served with it, I'd love to hear from you
2 Comments

Paleo Zucchini Bread

7/22/2016

6 Comments

 
Zucchini Bread with Banana and Coconut Flour is a yummy and nutrient-dense way to use your veggies in high zucchini season
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Zucchini is just about the most versatile food on the planet. It's good raw, cooked, eaten on its own or in a stew or casserole, and its great texture and subtle sweetness make it great for baked goods as well. 

Right now it's high zucchini season in southern Wisconsin and we're using it in all the above iterations and more. Today's task was yummy, fresh from the bakery, bread and I think you'll love the results.
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Ingredients: (works perfect for doubling)
1 cup shredded zucchini, with the water pressed out of it
1/2 cup coconut flour (note: do not substitute almond flour, it really won't work)
1 ripe banana, broken into chunks or mashed with a fork
4 eggs
2 Tbsp Honey (Maple Syrup is okay, but honey works better in this recipe)
1 Heaping Tbsp Coconut Oil
3/4 tsp baking soda (baking powder also interacts great with coconut flourso feel free to play around with this)
1/4 tsp salt
1/3 tsp cinnamon
1/2 tsp nutmeg or pie spice (pie spice will add more cinnamon but that's fine for this recipe)
Parchment paper or your favorite oil for greasing pans

​Directions:
1. Preheat oven to 350 degrees (F)
2. Chop your zucchini then put it in your food processor. Chop up more than you think will yield one cup, and use the extra on some scrambled eggs or something. You can technically use a vitamix to shred veggies (and, well, anything), but you'll need to add liquid. See the many vitamix recipes and demos for more info
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2 1/2. You'll need to monitor your processor and periodically turn it off, take off the lid, and poke the remaining chunks of vegetable down and into the blade with a spatula or spoon, otherwise they'll just chill atop the shreds and never get chopped up
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When it's done, it'll look like this. I really love this picture, it encapsulates green veggie goodness plus the mess cooking and baking naturally creates. Beautiful 
3. Leave the shredded zucchini in the processor and set aside, then get your wet ingredients together. Combine your eggs, honey, coconut oil, and banana in a large dish, then beat them together. As you can see, it'll look mostly like scrambled egg batter due to the high volume of eggs; this is normal

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4. Combine your dry ingredients: mix the coconut flour, baking soda, salt and spices in a medium dish and set aside
5. Back to the zucchini shreds: shredded vegetable will release a lot of water. Since you've given it a minute, the water in your shreds should have drained down, allowing you to scoop one cup of reasonably dry shreds from the top. The shreds should have a malleable but not goopy consistency, like fresh clay from art class. If they are wetter than that, set them on a couple of paper towels, wrap them up, and squeeze more moisture from them.
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​6. Add the cup of shredded zucchini to the wet ingredients
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7. Mix the zuke into the wet ingredients, then add the mixed dry ingredients into the wet ingredients
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It might take a minute and seem a little off ratios-wise, but it will will get there

​8. Once the ingredients have been thoroughly mixed, pour it into your loaf pan. I doubled the recipe for this batch so I have more pans than you likely will
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I have exactly one standard size loaf pan. I had to get creative with whatever other pyrex dishes were hanging around
9. Bake for 40 minutes or unil a fork or toothpick comes out clean. Different pans will require different time so with very small or very large pans, begin checking the bread at about 35 minutes
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10. Slice and enjoy! This recipe makes one standard size loaf, which will probably be eaten in minutes. I strongly suggest doubling both as a way to use up more delicious zucchini and as a way to make sure you get a few slices all to yourself. What did you think? Did you go wild and a few handfuls of dark chocolate chips to the top of the pan? Did you go all in and try tripling the recipe? What worked for you? I'm eager to hear about your experiences in the comments
6 Comments
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    About the Author

    Hi, I'm Amanda, a competitive strength athlete, CrossFitter, and extremely slow distance runner in beautiful Madison, Wisconsin. I believe that your food is already perfect, so you and and your cooking don't have to be. Read on for great, totally doable recipes with step by step instructions and tips, and remember that you are worth great nutrition and wellness.

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