Greek-Inspired Baked Chicken Breast

March 2, 2013 in Main Dishes, Meat and Poultry

This simple chicken dish is quick to put together and makes a perfect mid-week meal when time in the kitchen is not the easiest thing to find.   It has a souvlaki-inspired flavor and works really well with salad, simply steamed or roasted veggies, and cauliflower rice.  This dish works really well with boneless skinless chicken breast or thigh meat, but you could use any chicken pieces/parts you like for this dish (with or without the skin).  You will have to cook about 10 minutes longer for thighs or breasts with bone.  Serves 5-6.

Greek-Inspired Baked Chicken Breast | The Paleo Mom

Ingredients:

  1. Preheat oven to 350F.  Grease the bottom of a large casserole dish or deep roasting pan.
  2. Pat chicken dry with paper towel and place in the prepared casserole dish.
  3. Combine lemon zest, garlic, oregano, and salt.  Melt coconut oil and mix with spices.  Pour over chicken and mix to coat (this is easiest using your hands).
  4. Arrange chicken in a single layer and bake for 30 minutes, or until fully cooked.
  5. Optional: drizzle fresh lemon juice over the chicken before eating.
  6. Enjoy!

Guest Post by Angie Alt: Unexpected Paleo

February 21, 2013 in Living with Autoimmune Disease

Angie AltAngie Alt is wife, mother, world traveler & blogger. She’s also a warrior in the autoimmunity war. Angie confronts three autoimmune disorders each day, including Celiac Disease, with powerful management techniques like AIPaleo & the Paleolithic lifestyle. She blogs regularly about the emotional side of tackling autoimmunity, adopting Paleo, and how it impacts her, her family, & their way of life. You can read more by Angela Alt at her blog and connect with her on Facebook.

You know what I am sick of . . . and I’m surprising myself saying this, but seriously, I’m sick of hearing about how Paleo is so easy.  It seems like I read story after story all day long about how adopting Paleo was the easiest thing that “Paleolithic John” ever did for himself.  As someone trying hard to manage autoimmunity with AIP, I’m not sure I can bear one more blow-by-blow narrative about “Paleolithic Jane” eating awesome buffalo chili and nut-flour based cookies while simultaneously achieving a perfect weight, spending peak sunshine hours outside soaking up rays, AND kicking butt at her job with all her new, incredible energy.  Really?  It was no big deal?

 Paleo takes commitment, planning, and often, to be honest, bucks.  Convenient?  Not always.  Spontaneous?  Not really.  The truth is that Paleo is not always easy and certainly not effortless, but somewhere along the path you might notice some unexpected benefits.  The more annoyed I felt about the “Paleo is super easy, but also transformed my life” stories, the more I tried to focus on the unanticipated rewards that this lifestyle has offered me.  The following are four of the reasons I keep working at the Paleo ideal, despite the fact that it is, (shhh, don’t tell Paleolithic John & Jane) hard work.

 1)  I spend more time with my family.  Real time.  We don’t rush to the next event while chowing down the fast food we were forced to pick up on the way.  Following a Paleo diet means a lot more work, more than just one person can do (and not sleep in the kitchen anyway).  We plan meals together, we cook together, we eat together and we clean up together.  My daughter and I pick out new Paleo-fied desserts and learn how to make them together.  My husband and I high-five each other and joke about being stellar chefs when we get a new roast recipe perfect.  Somehow this simple act of changing the kinds of food we eat, has changed how much time we spend together and the value of that time.

 2)  This seems a little strange, but not having as many choices, has made me less stressed.  I don’t go to the grocery store worried about missing the sale on the best salad dressings, I don’t worry about trying to fit in a trip to Dunkin’ Donuts before I get to the office, and while overall Paleo takes a lot of planning, the basics of putting together a meal are straightforward.  I need to eat meat, veggies, and fat with a little fruit and I need to drink water.  I have plenty of choices to navigate every day, making food choice more streamlined makes me a less stressed lady.

 3)  So, this follows . . . I appreciate the good food more I have left over when all those extra choices are eliminated.  Much more.  I made pork roast with just oregano and garlic the other night and it was the most delicious thing I ever put in my mouth.  My food is yummier than it used to be and I think it is because I eliminated all the “clutter.”  It might also be that I don’t feel awful right after I eat, that’s a biggie too.

 4)  I have become more thoughtful about my priorities.  Doctors have judgment about how I’m eating.  Friends, family, etc. think I am taking it way too far with this Paleo stuff.  I know it is working though, so I keep on going against the grain (pun intended).  I don’t believe that risking my health or my family’s for the sake of going with the flow is a legitimate choice anymore.  It’s not always comfortable to stick with it though and that has forced me to truly clarify my priorities.  Clear priorities mean a more confident me.

 The clear health benefits I’ve experienced by following a Paleo template obviously make it worthwhile, but those benefits were hard won.  Adapting to the Paleo life is truly a work in progress.  I’m finding that all that effort is showing up in lots of unexpected places and inspiring me to keep putting my health first.

Nut-Free Paleo Chewy Granola Bars

February 16, 2013 in Nut-Free Baking, Snack Bars, Snacks

Nut-Free Paleo Chewy Granola Bars | The Paleo MomAsk and ye shall receive.  Well, if you’re my sister-in-law–who e-mailed me a couple of weeks ago with a plea for help.  She needed a granola bar recipe that was gluten-free, nut-free, and dairy-free to go to a nut-free school with her daughters and accommodate her daughters’ food sensitivities.  (Clearly, any recipe I come up with will be grain-free too.)  Oh, and her kids don’t like dates or raisins.  Did I have anything that would work?  Erm.

So, I set to work and came up with this recipe.  Given how quickly each iteration of this recipe was devoured, they’re obviously kid-approved.   Inspiration comes from many places for me (pleas for help being one of them). I’ve actually had many requests for more nut-free treats like these, either for those of you with nut allergies or for those of you with kids who go to nut-free school or classrooms.  So, it’s good to get the occasional motivation to create something new like this.  And, while I can’t develop brand new recipes for every special request, I guess if you’re related to me, you can go ahead and make elaborate recipe requests.  ;)

If you want to change up the flavors here, you could use your favorite dried fruit or add some fun spices.  But, I do have to warn you that my husband used the P-word to describe these (Perfect).

I cut these into 16 squares.  If you want to cut into rectangles to be more granola-bar like, if would make about 10.

Ingredients:

  1. Grease a 9″x9″ pan with coconut oil or palm shortening.  Preheat oven to 350F.
  2. Coconut flakes should be chopped to the size of large flakes of oatmeal. Pepitas should be chopped to roughly the size of sunflower seeds.  Apricots and cranberries should be chopped to the size of raisins or slightly smaller.
  3.  Optional:  toast chopped flaked coconut in a skillet over medium-high heat for 6-7 minutes, until lightly browned.
  4.  Blend eggs, honey, salt and cinnamon to completely combine (about 20 seconds).
  5.  Combine all the dry ingredients.  Pour blended eggs over and mix to fully combine.  Pour into pan and press down evenly.
  6.  Bake for 18 minutes.  Let cool completely then cut into bars or squares.

Nut-Free Paleo Chewy Granola Bars | The Paleo Mom

Garlic and Lemon Roasted Cauliflower (21DSD-friendly!)

January 7, 2013 in Side Dishes, Veggies

Okay, admission time:  cauliflower is not my favorite.  When I make mashed cauliflower or cauliflower rice, I have to season heavily with herbs and spices (and fat!) to make it tasty for me.  But, cauliflower is very healthy.  It’s a cruciferous veggie and it’s in season right now.   So, I challenged myself to make cauliflower so that it looks like cauliflower and so that I would like it.   I decided to try roasting it!  What a revelation!  Granted, it’s still seasoned, but something about the texture of roasted cauliflower is just awesome.  Plus, this is a very simple dish, which is always a bonus!  Serves 5-6.

To make this autoimmune protocol-friendly, simply omit the pepper.

Ingredients:

 

  1. Preheat oven to 450F.
  2. Wash cauliflower and cut into florets. You can use the stem too.  Place in a casserole dish.
  3. Melt cooking fat (either in the microwave or on the stove top).  Toss with cauliflower in the casserole dish.  Next toss with lemon zest, crushed garlic, salt and pepper to coat well.
  4. Roast for 25-35 minutes (depending on how big your florets are; mine took 30 minutes), stirring once half way.
  5. Remove from oven and toss with fresh parsley.  Serve!