Sunday, April 10, 2011

Paleo Lemon Artichoke Chicken

Sunday, April 10, 2011

Paleo Lemon Artichoke Chicken

This is a very fresh clean dish.I was really in the mood for a little sauce...this came out really nice.


                                                                Chicken Breasts
                                                                Juice from 5 lemons
                                                                Lots of minced garlic
                                                                White wine
                                                                 2 cans artichoke hearts
                                                                 Broccoli



Marinate the chicken breasts in garlic,lemon juice and a little olive oil overnight.Season and sear chicken breasts....set aside in glass dish.Deglaze the pan with white wine, add artichoke hearts,lemon juice and garlic and reduce.Pour sauce over chicken and broccoli and bake at 350 for 30 minutes.

Tuesday, April 5, 2011

Paleo Brownies

Ok, this is week #3 for me on strict Paleo.Well, kinda...I did cheat 2x and have ice cream....no bread. I feel more energetic and lig
Ingredients:
Brownie Batter
*4 cups almond flour
*1/2 c unsweetened cocoa powder (I suggest Ghirardelli)
*1/2 c agave nectar
Chocolate Sauce
*1/3 cup agave nectar
*3 tablespoons cocoa powder
Directions:
1. Preheat oven to 350 degrees F
2. Grease small baking sheet with non-stick cooking spray. Set aside
3. In a medium bowl combine almond flour and cocoa powder until well combined. Add the agave nectar and blend until well combined.
4. Lightly press onto cookie sheet in an even layer, about 1/4 inch thick. Bake 17-20 minutes. Let cool before drizzling with chocolate sauce.
5. For the chocolate sauce, combine the agave nectar and cocoa powder in a small sauté pan. Place on stove, medium heat, and bring to a light simmer while stirring constantly. Immediately drizzle over cooled brownies.
6. Immediately deliver to hungry cavemanhter. I think I lost a few pounds, but not enough to actually get on the new scale I bought 2 weeks ago...soon, though, I hope. Anywho, my dear friend CeCe, emailed me this recipe...as a must try. It is ok.I am a foodie...so this is tolerable.By NO means anything even close to a brownie.It is nutty,thin,flaky...sorta hard...with a mild(ish) chocolately flavor. This is a desperate Paleo attempt at starving off a major sweet tooth.Try this...lemme know.

Paleo Chicken Enchiladas

These were incredible. I found this recipe on another Paleo Blog and have to share!
  •  

  •  

  •  

  •  

  •  

  • from CFSCC Presents: Eat This!
    Ingredients
    Sauce:
    1-2 small chipotle peppers, chopped (from a can of chipotles in adobo sauce), + 1-2 tsp adobo sauce
    2-3 cloves garlic
    2 tsp ground chili pepper
    2 tsp ground cumin
    1/4 tsp ground black pepper
    pinch sea salt (optional)
    2 cup chicken broth, low sodium
    3 cup (or 3 - 8 oz cans) tomato sauce, no salt added
    Chicken:
    4 skinless, boneless chicken breasts
    1 yellow onion, chopped
    1 green bell pepper, chopped
    1 clove garlic, minced
    1 tbsp olive oil
    1 tsp dried oregano
    1/4 tsp ground cumin
    1/4 tsp ground coriander
    1/4 tsp ground black pepper
    1 head cauliflower, shredded w/ food processor until rice-like consistency
    fresh cilantro, chopped
     
    Directions
    1. Combine all sauce ingredients in a sauce pan.
    2. Bring to a boil, and then reduce the heat to low/simmer while you prepare everything else.
    3. Preheat oven to 350 degrees.
    4. Boil chicken breasts in water for about 8-10 minutes. Remove from water, and with two forks shred chicken into pieces. Set aside.
    5. Heat olive oil in large skillet. Saute onion, until transparent, add garlic, bell pepper, and spices. Saute a little longer to combine flavors.
    6. Add shredded chicken to skillet and mix together. Now add sauce to the chicken skillet - RESERVING 1/4 cup of sauce for cauliflower rice. Mix well.
    7. Put cauliflower rice in the bottom of a baking dish.
    8. Add 1/4 cup of sauce. Mix well. This is the bottom layer of your enchilada bake.
    9. Now add the remaining chicken/sauce mixture over the cauliflower. Cover with tin foil and bake for 30 minutes.
    10. After 30 minutes, remove foil and bake for another 10 minutes. Remove from oven and sprinkle with fresh chopped cilantro.
    11. Serv eiwht avacado slices.