Tag: paleo

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Paleo Chicken Adobo

This is quite possibly the most delicious recipe I’ve ever created. Inspired by a Manila Chicken Adobo recipe I had, I *needed* to recreate this recipe to be able to eat this delicious meal again and again. It isn’t a quick meal, but it is worth it. Make enough for leftovers, you’ll thank me later!

Paleo Chicken Adobo

cleaneatingwithkatie
This recipe packs a flavor punch and will not disappoint! This will be a recipe you come back to again and again.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Filipino
Servings 6 people

Equipment

  • Cuisinart Food Processor

Ingredients
  

  • 2 large white sweet potatoes
  • 2 lbs boneless skinless chicken thighs
  • 1 large onion diced
  • ¼ cup coconut aminos
  • ¼ cup coconut vinegar
  • ½ cup full-fat coconut milk
  • 1 tsp turmeric
  • 1 tsp sea salt
  • ½ tsp ground pepper
  • ½ tsp chili flakes more or less depending on preference
  • 6 tbsp grass-fed butter
  • ¼ cup cilantro, chiffonade optional garnish
  • black sesame seeds optional garnish

Lemongrass Paste

  • 2 stalks lemongrass, cut into 2 in pieces dry outer leaves removed
  • 3 in. piece ginger peeled
  • 4 garlic cloves peeled
  • ⅓ cup extra-virgin olive oil
  • 3 tsp dried turmeric
  • ½ tsp sea salt

Instructions
 

Lemongrass Paste

  • To make the lemongrass paste, add all of the ingredients to a food processor and pulse for 1 minute. Scrape down the sides and pulse again. Scrape down the sides again and pulse again. It should have a pretty smooth consistency and no longer have a woody texture. Set aside. (This can be made up to 3-4 days ahead of time and stored in a jar.)

Recipe

  • Add the sweet potatoes to a large pot and add enough water to cover the sweet potatoes. Add a pinch of salt and bring to a boil. The potatoes are done when easily pierced with a knife, about 15-20 minutes.
  • While the potatoes are cooking, rinse the chicken thighs and pat dry. Then season on both sides with turmeric, sea salt, and pepper.
  • Drain potatoes and return to the pot. Add 4 tbsp. of butter and mash with a potato masher. Set aside.
  • Add 1 Tbsp. of the butter to a medium pot and heat over medium high heat. Once the butter is hot, add the onions. Stir onions and cook until translucent. Remove the onions from pan and set aside.
  • Add the remaining 1 Tbsp. of the butter back to the medium pot on medium-high heat and once the butter is hot, add the chicken. Brown the chicken on both sides. Continue cooking and add the coconut milk, coconut aminos, and coconut vinegar and mix. Then add the onions, the chili flakes, and 5 Tbsp. of the lemongrass paste. Continue cooking for about 10 minutes on medium heat.
  • To serve, place a large scoop of sweet potato mash in a bowl. Then top with chicken and lemongrass gravy mixture and garnish with cilantro and black sesame seeds. Enjoy!
Keyword main dish, paleo, paleo chicken adobo
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Kale Chips

Is it just me or are those bunches of Kale enormous?? Sometimes they can be more that I know what to do with. Besides juice kale, making kale chips is the easiest way that I know of to use up the Kale and you get a great snack.

Kale Chips

cleaneatingwithkatie
Kale chips are a great way to use up a big bunch of kale!
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Prep Time 10 minutes
Cook Time 15 minutes
Course Snack
Cuisine American
Servings 4 people

Ingredients
  

  • 1 bunch kale
  • ¼ cup extra-virgin olive oil
  • 1 tsp garlic sea salt

Instructions
 

  • Preheat oven to 350° F. Destem the kale leaves and coarsely chop the leaves. Add them to a bowl.
  • Drizzle olive oil and massage the olive oil into the kale leaves.
  • Spread the kale leaves on a single layer on a rimmed baking sheet. Sprinkle with garlic sea salt.
  • Bake for 15 minutes or until crisp but not burnt. Watch closely towards the end to avoid burning. You may need to use a spatula to rotate the kale leaves on the sheet as they are cooking.
Keyword kale chips, snack
Pictorial steps from the top: Detem the kale, coarsely chop, drizzle and massage olive oil into kale, once spread evenly on a baking sheet, sprinkle with garlic sea salt, and cook!
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Paleo Plantain Nachos

Nachos have been my favorite food since I was about 12. They always seemed like a perfect food. Fat, protein, carbohydrates – they have it all. That is until I learned about how bad vegetable oils are. Not sure what I’m talking about? My post on fats should help to clear things up. Anywho, I got real ambitious one day and decided to make plantain nachos from scratch. If you aren’t up for that, there are some “clean” plantain chips available out there. You can also use Siete chips if you want to keep it paleo.

Paleo Plantain Nachos

cleaneatingwithkatie
Nachos are an ultimate comfort food for me, but if I eat them now, I feel very uncomfortable. So having a clean version of Nachos comes in super handy!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, Main Course
Cuisine Tex-Mex
Servings 4 people

Ingredients
  

Plantains

  • 2 green plantains
  • ¼ cup cooking fat coconut oil, ghee, or bacon fat
  • 2 tsp sea salt

Guacamole

  • 1 lime, juiced
  • 2 avocados
  • 1 tsp garlic sea salt
  • ½ tsp chili powder

Remaining Nacho Ingredients

  • 1 lb ground meat beef, turkey, chorizo, chicken, or pork
  • 1 tbsp cooking fat
  • 2 tbsp taco seasoning
  • 1 cup shredded cabbage
  • 1 bunch radishes thinly sliced
  • ½ cup cilantro, chiffonade
  • Cotija cheese optional (not pictured)

Instructions
 

Plantains

  • Peel and thinly slice the plantains about one-quarter inch thick.
  • Add the cooking fat to a large saute pan deep enough to fry the plantains. Heat fat over med-high heat.
  • Add plantains in a single layer and cook in batches. Cook for 3-5 minutes per side until golden brown. Flip using tongs and brown on the other side.
  • As you remove the plantains, place them on a paper towel lined plate and sprinkle with a wee bit of sea salt.

Guacamole

  • Add avocado flesh to a bowl along with lime juice and spices. Add a couple of pinches of the cilantro that is being used for garnish. Mash until you achieve the desired consistency. Set aside.

Remaining Nacho Directions:

  • Add the cooking fat to a large skillet and add the meat and begin to brown over med-high heat. Add taco seasoning and continue cooking.
  • On each plate, layer ¼ of the following ingredients: plantains, meat, cabbage, guacamole, cilantro, and radishes. If using Cotija, crumble on top and serve.
Keyword nachos, paleo, paleo plantain nachos, paleo tex-mex, plantain nachos
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Paleo Spaghetti Casserole

Who doesn’t love spaghetti? And casserole? I’m in. When going paleo, grain free, or just avoiding processed foods, sometimes spaghetti and casseroles are off limits, but not this one! There are plenty of options for the base – zoodles (zucchini noodles), sweet potato “noodles”, mashed sweet potatoes, or as the recipe calls for, mashed potatoes. Choose your own adventure here friends!

Paleo Spaghetti Casserole

cleaneatingwithkatie
Spaghetti and Casserole is comfort food times two! We substitute noodles for either sweet potatoes or white potatoes in this recipe.
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Prep Time 30 minutes
Cook Time 35 minutes
Course casserole, Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

  • 2 lbs grass-fed ground beef or other ground meat
  • 2 large yukon gold potatoes cut into 1-in. half moons
  • 32 oz tomato sauce Rao's or Otamot are my favorite
  • 1½ tbsp Italian spice blend
  • 2 cups fresh spinach
  • 1 med. onion diced
  • 3 cloves garlic minced
  • 2 tbsp basil chiffonade
  • 1 tbsp grass-fed butter
  • 2 tbsp cooking fat ghee, butter, etc.
  • 1 tsp sea salt
  • shaved parmesan cheese optional garnish

Instructions
 

  • Preheat the oven to 350º F.
  • Add the potatoes to a large pot and add enough water to cover the potatoes. Add a pinch of sea salt and bring to a boil. The potatoes are done when easily pierced with a knife, about 15-20 minutes.
  • While the potatoes are cooking, add 1 tbsp. of the cooking fat to a large skillet and heat over medium-high heat. Once the fat is hot, add the ground meat. Sprinkle with a small pinch of sea salt and the Italian spice blend. Use a spatula to stir and break up meat while browning.
  • In a medium skillet, add the remaining 1 tbsp. of cooking fat to the pan and heat over medium-high heat. Add the onions and garlic and sauté until translucent. Turn the heat down to medium and add the spinach and cook until wilted. Remove from heat.
  • When the meat is cooked through, add the jar of tomato sauce and mix to combine.
  • When the potatoes are done, drain and mash with a potato masher. Add a pinch of sea salt and a tbsp. of butter.
  • In a large casserole pan, layer the mashed potatoes, the spinach/onion/garlic mix, and then meat sauce mixture. Put in the oven and cook for 15 minutes.
  • Before serving, garnish with basil and parmesan cheese and serve.
Keyword casserole, gluten-free, grain-free, main dish, paleo, spaghetti casserole
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Warm Brussels Sprouts Salad

For me, Brussel sprouts are literally THE most exciting seasonal vegetable in the fall and winter (well, tied for first with butternut squash). I remember the first time I had Brussels sprouts was in 2009. It was part of a veggie medley at a wedding and it was a WHOLE Brussel sprout. It was terrible. Who cooks them whole? About a year and a half later, I bought them at the farmers market and found a recipe that called for them to be halved and roasted with butter and bacon. Much better. Over the years I have tried many recipes and pretty much try to eat them as much as possible in the fall and winter. Here is current favorite Brussels Sprouts recipe.

I’m convinced that there are two keys to Brussels Sprouts, 1) bacon (I’m sorry if you don’t eat bacon) and 2) thinly sliced or shaved. I can handle quartered, but not even halved. They are so densely packed, THIS is the key to loving them. I like using my food processor and using the slicer attachment.    

Warm Brussels Sprout Salad

cleaneatingwithkatie
This Brussels Sprouts Salad will be a crowd pleaser at your dinner table or at your next event — even if for Brussels Sprouts haters! The key is to thinly slice or grate them for even cooking, otherwise they are a mix of overdone and underdone. Blech.
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Cook Time 30 minutes
Course Salad, Side Dish
Cuisine American

Equipment

  • Cuisinart Food Processor (with a slicer attachment)

Ingredients
  

  • 4 tbsp cooking fat bacon fat, ghee, butter, etc.
  • 1 med. onion diced
  • 8 slices pasture-raised bacon cooked and crumbled
  • 3 eggs pasture-raised
  • 2-3 lbs. brussels sprouts trimmed and thinly sliced
  • 1 avocado cubed
  • 2 tbsp balsamic vinegar
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper

Instructions
 

  • Melt 1 tbsp of cooking fat in large skillet, sauté onions until almost translucent. Remove and set aside.
  • Crack three eggs into a bowl and whisk. Melt 1 tbsp of cooking fat in the skillet and add the eggs. Stir the eggs until scrambled. Remove and set aside. 
  • Add 2 tbsp butter and thinly sliced Brussels sprouts to the skillet. Season with sea salt and pepper and sauté. Cook for approximately 10-15 minutes, mixing regularly.
  • Add the onions, Brussels sprouts, eggs, and bacon to a large bowl and mix. Add the cubed avocado on top of the Brussels sprouts mixture. Drizzle balsamic vinegar on top, and season with salt and pepper to taste. Serve warm.
Keyword brussels sprouts, gluten-free, grain-free, grain-free side dish, paleo, paleo side dish, salad, warm brussels sprouts salad
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Grain-Free Sugar Cookie with Candy Cap Frosting

In October 2017, the Miller-Hooshiar Bunch went on a West Marin Food and Farm tour. We had the most amazing food! Seriously, I need to go back and take another tour. They had us sample some local ice creams, one of which had a secret ingredient which tasted a lot like maple. The secret ingredient was Candy Cap Mushrooms!!!! I know! Mind blown. I’ve been determined to incorporate these candy cap mushrooms into a dish, and I succeeded. WINNING!  

Grain-Free Sugar Cookie with Candy Cap Frosting

cleaneatingwithkatie
This recipe is a fun twist on a classic sugar cookie recipe. Candy Cap mushrooms do not taste like mushrooms. As the name suggests, they are sweet and taste like maple.
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Prep Time 20 minutes
Cook Time 36 minutes
Course cookies, Dessert
Cuisine American
Servings 10 people

Ingredients
  

Cookie Ingredients

  • ½ cup grass-fed butter room temperature
  • 1 egg pasture-raised
  • 1 cup coconut sugar
  • 1 cup Otto's Cassava Flour
  • ¾ cup tapioca starch
  • ½ cup full-fat coconut milk
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp vanilla extract

Frosting Ingredients

  • ½ cup grass-fed butter softened
  • 3 tbsp Kite-Hill Cream Cheese or dairy based cream cheese
  • 2 cups confectioner's sugar sifted
  • 1 tsp candy cap mushrooms ground to a fine powder
  • 1-2 tsp water as needed for consistency

Instructions
 

Cookie Directions

  • In a medium bowl, add the dry ingredients and set aside.  
  • Combine the butter and coconut sugar in a stand mixer with the paddle attachment until well combined. Add the egg, vanilla, and coconut milk and mix until well combined.
  • On a low speed, add the dry ingredients to the wet ingredients until well combined. 
  • Place the dough on a sheet of parchment paper. Wrap up and chill dough for at least an hour. 
  • Dust a rolling pin and work surface with tapioca flour or cassava flour for rolling. Once dough has chilled, roll out the dough and use cookie cutters to form cookies.
  • Bake at 350° F for 10-12 minutes. Cool cookies on a wire baking rack.

Frosting Recipe

  • Mix the butter and cream-cheese using a hand mixer until well-combined.
  • Add the candy cap mushrooms and slowly add in the powdered sugar. 
  • If the frosting is too thick, add a little water and mix. If needed add additional water. 
  • Frost cookies and enjoy!
Keyword candy cap frosting, grain-free cookies, grain-free desert, sugar cookies
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Kale and Sausage Frittata

Is it just me or are FRITTATAS all the rage? I always felt like they looked too complicated, but honestly it’s quite easy AND now I have a few days worth of breakfasts for the week. If you don’t already have one, I would invest in a cast iron skillet – I do think that is key. You can get a medium size Lodge brand cast iron skillet for under $50. It’s a great cookware investment.  

Kale & Sausage Frittata

cleaneatingwithkatie
Frittatas are an easy way to have a nutrient dense breakfast prepared for several days. I don't know about you, but a quick and easy protein-rich breakfast gets me started on the right foot each day.
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Cook Time 50 minutes
Course Breakfast, Brunch
Cuisine American
Servings 6 people

Equipment

  • Lodge Cast Iron Skillet

Ingredients
  

  • 1 tbsp cooking fat
  • 1 med. onion diced
  • 4 kale leaves destemmed & coarsely chopped
  • ¼ cup loosely packed basil chiffonade
  • 8 eggs pasture-raised
  • ¾ cup bulk pork sausage
  • 2 tbsp mizithra cheese grated
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper
  • ½ tsp granulated garlic
  • ½ tsp dried oregano
  • ½ tsp sage
  • ½ tsp dried parsley

Instructions
 

  • Preheat the oven to 350° F.
  • Melt the cooking fat in a cast iron skillet on medium-high. Rotate to coat the pan.
  • Add the onions and sauté until just translucent. Add the sausage and cook through using a spatula to break apart the meat. 
  • In a medium bowl, crack the eggs, whisk, and add six seasonings. Stir to combine. 
  • Once the sausage has cooked through, add the kale to the pan and begin to wilt. Then add the eggs. Stir just enough to disperse eggs throughout the pan. 
  • Top with basil and mizithra cheese. 
  • Bake at 350° F for 15-20 minutes or until the eggs have puffed up and solidified. Serve warm – Enjoy!

Note:

  • The frittata tends to stick if stored in the cast iron skillet. Take any leftovers out of the pan before refrigerating.
Keyword breakfast, brunch, frittata, gluten-free, grain free breakfast
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Bell Pepper Tuna Salad Boats

I love a good tuna salad. Reminds me of being a kid, but it’s also just easy and delicious. Perfect for quick meals or hot summer days because there’s no need to heat the oven! I like this served in a bell pepper, but you could also serve it in half an avocado, on a salad, with crackers, or in a sandwich. The options are endless!

I opt for safer tuna options like Safe Catch Foods or Wild Planet Foods or Vital Choice whenever I buy tuna. It does cost more, but I believe my health (and the health of the planet) is my greatest wealth.

Bell Pepper Tuna Salad Boats

cleaneatingwithkatie
I love a good tuna salad. Reminds me of being a kid, but it’s also just easy and delicious. Perfect for quick meals or hot summer days because there’s no need to heat the oven!
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Prep Time 10 minutes
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • 2 cans tuna
  • 4 celery stalks halved and diced
  • ½ onion diced
  • 1 med. avocado
  • 2 bell peppers stem removed, cut into thirds to create boats
  • 4 tbsp Primal Kitchen Mayo
  • 2 tbsp yellow mustard
  • 1 lemon juiced
  • 1 tsp garlic sea salt Simply Organic is my favorite
  • 1 tsp lemon pepper Simply Organic is my favorite
  • cilantro optional garnish
  • flake salt optional garnish

Instructions
 

  • Add all of the ingredients except bell pepper, avocado, cilantro, and flake salt to a medium bowl and mix well. 
  • Fold the avocado into the tuna salad mixture and mix just enough to combine.
  • Serve tuna salad in bell pepper boats and garnish with cilantro and coarse salt.
Keyword bell pepper tuna salad boats, gluten-free, grain-free, paleo, tuna salad
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Guam Chicken

For grilling season, I have the perfect easy and crowd-pleasing recipe. This recipe was introduced to me by my step-sister years ago when we took a family vacation to Yellowstone. She calls it Guam chicken because they made it while living in Guam. I’ve made a couple of changes to paleo-ify the recipe. 

Paleo Guam Chicken

cleaneatingwithkatie
This recipe was introduced to me by my step-sister who lived in Guam for several years. I've made tweaks to it to paleo-ify it. It's such an easy recipe and you won't be disappointed.
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Cook Time 25 minutes
Course Main Course
Cuisine Guamanian
Servings 6 people

Equipment

  • Grill or grill pan (for indoor grilling)

Ingredients
  

  • 2-3 lbs boneless skinless chicken thighs pasture-raised
  • ⅓ cup  coconut aminos
  • 3 limes, juiced
  • 4-6 cloves garlic, minced
  • 1 in. piece ginger, grated

Instructions
 

  • Add all ingredients except chicken to a large container for marinating and stir to combine. Add chicken thighs and marinate at least 6 hours, but preferably overnight.
  • Remove chicken from the marinade and place on the grill. Cook until internal chicken temperature is 165° F. Serve with grilled vegetables and enjoy!
Keyword chicken, grilled chicken, paleo guam chicken
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Spaghetti Squash and Turkey Meatballs

This recipe is inspired by a spaghetti squash dish I had in Salt Lake City when I attended the Young Living Conference in June of 2017. It was so good and filling that I knew that I needed to recreate my own version at home. Every time I make it, Jim raves about it!

Spaghetti Squash and Turkey Meatballs

cleaneatingwithkatie
I've included the sauce recipe that I use, BUT for a quicker version, my two favorite clean and tasty sauces are Rao's and Otamot. Feel free to substitute. This is a satisfying and hearty winter dish and I think will be a crowd pleaser.
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Prep Time 10 minutes
Cook Time 50 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • jellyroll pan

Ingredients
  

Sauce Ingredients

  • 1 28 oz can diced organic tomatoes
  • 1 7 oz jar organic tomato paste
  • 2 tbsp extra-virgin olive oil
  • 1½ tsp garlic sea salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ½ tsp black pepper
  • 1 bay leaf

Meatballs

  • 1½ lbs ground organic turkey
  • 1 tsp garlic sea salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ½ tsp ground pepper

Other

  • 2 small spaghetti squash
  • 2 tbsp parsley chiffonade optional garnish
  • 2 tbsp shaved parmesan cheese optional garnish

Instructions
 

  • Preheat oven to 350° F. 
  • Cut the top and bottom off of the spaghetti squashes. Then cut in half lengthwise and scoop out seeds. Place squashes flesh side down in a rimmed pan (like a jellyroll pan) with about a 1/4 inch of water. 
  • Bake for 45-55 minutes or until a knife easily pierces the skin. 
  •  Meanwhile, in a large sauté pan over low-medium heat, add the olive oil, diced tomatoes, tomato paste, and all spices. Stir to combine.
  • Allow to come to a low simmer. 
  • In a medium bowl, add the meat and spices. Mix together with your hands until spices are well distributed throughout the meat. 
  • Form the meat into eight evenly-sized meat balls. Place meatballs in the sauce to cook.
  • When the spaghetti squash is cooked, remove from oven and allow to cool. Once cool, use a fork to loosen the flesh from the skin. Keep the flesh in the skin to allow for a "bowl" in which to serve the squash, sauce, and meatballs.
  • Cook meatballs in sauce turning over after about 25 minutes. Cook for about 20 additional minutes, or until meat is done in the center. 
  • To serve, place one half of the spaghetti squash in a bowl. Top with meatballs, sauce, fresh parsley, and shaved parmesan.
Keyword grain-free spaghetti, spaghetti squash, stuffed squash