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.
- Preheat oven to 350F. Grease the bottom of a large casserole dish or deep roasting pan.
- Pat chicken dry with paper towel and place in the prepared casserole dish.
- 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).
- Arrange chicken in a single layer and bake for 30 minutes, or until fully cooked.
- Optional: drizzle fresh lemon juice over the chicken before eating.
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.
- Preheat oven to 450F.
- Wash cauliflower and cut into florets. You can use the stem too. Place in a casserole dish.
- 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.
- Roast for 25-35 minutes (depending on how big your florets are; mine took 30 minutes), stirring once half way.
- Remove from oven and toss with fresh parsley. Serve!
October 17, 2012 in Side Dishes, Starchy Staples, Veggies
I have to admit that I’ve never really liked rice, not unless it was drenched in the sauce from several different Chinese food dishes from an authentic restaurant. When I first started eating low carb, I often made rice as a starch for my husband because it was so easy for me to abstain and just stick with my low-carb veggies. Now, we don’t eat rice at all except for very rare occasions when I’ll make some for my husband and kids. If a dish calls for rice (typically a stir fry or Indian-inspired dish), I make the standard paleo substitute of cauliflower rice. But, I have to admit that, unless it’s going to be drowned in sauce, I find this just as boring and bland as rice itself. At least, I used to find it boring. I started playing with flavorings for cauliflower rice to jazz it up and make it stand alone as a flavor on the plate (no sauce required!). The inspiration for this variation comes from a recipe from my old Good Housekeeping cookbook that I used to make with fish fairly often. Besides being delicious beside fish, it’s also pretty awesome beside pork. Makes 4-5 servings.
- 1 small head of cauliflower (4-5 cups riced)
- 3 Tbsp cooking fat (I like half tallow or lard and half coconut oil )
- 2 tsp lemon zest (approximately 1 lemon)
- 4 Tbsp chopped fresh pasley
- 1/8 tsp Salt , to taste
- Trim cauliflower and place florets in a Food Processor (you may have to do this in batches). Pulse until chopped to rice grain size. Set aside.
- Heat cooking fat in a large frying pan or Wok over medium-high heat. Add cauliflower to the oil and cook, stirring frequently until cauliflower is cooked al dente (about 6-8 minutes).
- Stir in lemon zest, parsley and salt. Cook 1 minute. Enjoy!
October 15, 2012 in Fish and Seafood, Main Dishes
Can you tell that I love salmon? I do. I love the flavor and how healthy it is! And wild caught pink salmon is especially easy to find inexpensively (check the frozen fish section of your grocery store). I especially love to poach salmon since it’s so easy and can really enhance the flavor of the fish. Poached salmon is one of my staple weeknight meals. And while it’s faster and better if poached fresh/thawed, it can even be poached from frozen, which makes it one of my emergency meals for days when I didn’t get a chance to prepare anything ahead of time.
- Juice and grated rind from ½ lemon.
- 2 Tbsp fresh dill, chopped (or about 1 Tbsp dried dill)
- 1/3 cup water
- 2-3 6-7oz salmon fillets
- Place lemon juice, grated lemon rind, dill and water into the bottom of a large saucepan or skillet.
- Add salmon fillets to the pan. Bring to a boil over high heat and then cover and reduce temperature to maintain a simmer.
- Simmer covered for 12-15 minutes, until salmon is fully cooked and opaque throughout. Enjoy!