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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
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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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