Tag: paleo

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Chicken Tortilla(less) Soup

Back when Jim and I were first married and I began eating meat again, I found that I loved Chicken Tortilla Soup. Once we went Paleo, I had to remove the black beans, the tortillas, and corn. Over the years it has been tweaked a bit, but here’s the current recipe – perfect for the winter.

RECIPE:

Chicken Tortilla(less) Soup

cleaneatingwithkatie
This is a fall and winter staple at our house. The tangy-spicy taste is sure to be a crowd pleaser.
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Prep Time 15 minutes
Cook Time 50 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 8 people

Equipment

  • mixer (hand or stand)

Ingredients
  

Soup Ingredients

  • 2.5 lbs chicken breasts pasture raised
  • 24 oz chicken bone broth
  • 32 oz fire roasted tomatoes
  • 4 med. carrots sliced
  • 6 celery stalks sliced
  • 1 med. onion diced
  • 3 cloves garlic minced
  • 2 limes juiced
  • 1 tbsp cooking fat butter, ghee, etc.
  • 2 tbsp cilantro chiffonade, optional garnish
  • 2 avocados diced, optional garnish

Spice Blend

  • 1 tsp sea salt
  • ground pepper to taste
  • 1 tsp ground coriander
  • ½ tsp cumin
  • ½ tsp chili powder or to taste
  • ½ tsp cayenne or to taste
  • ½ tsp dried oregano

Instructions
 

Directions:

  • Saute onions and garlic over medium-high heat in a large soup pot with 1 tsp cooking fat. Once translucent, add in celery and carrots cooking and stirring for about 1 minute. 
  • Add both cans of diced tomatoes, bone broth, and chicken. Bring to a boil. Add in spices and stir. Once it come to a boil, reduce heat to medium. Cook for 15-20 minutes or until chicken reaches an internal temp of 165° F. Remove from heat. 
  • Shred chicken using one of the methods below. Then add chicken back to soup, stir, and add lime juice. Garnish as desired. 

Shredding Chicken

  • Handmixer: add cooked chicken to a large bowl and turn on the mixer at a low speed. This will shred the chicken – voila! Caution – hot chicken bits might fly about your kitchen. 
  • Stand mixer: using the paddle attachment, add cooked chicken to the stand mixer and turn on low. Increase the speed only 1-2 levels. This will also shred the kitchen EASY PEASY. Caution – hot chicken bits might fly about your kitchen. 
Keyword chicken, chicken soup, chicken tortilla soup, dairy free, paleo




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Chicken Enchiladas

There is just something about enchiladas. Maybe it’s the sauce, maybe it’s the melding of all the flavors, whatever it is, I simply love them. Since going paleo about nine years ago, enchiladas left the regular rotation in my diet, but with Siete’s products, enchiladas are BACK! If you want to know why we avoid grains, check out this post here. I hope you’ll try out the recipe and send me a picture or tag me on social media. 

Paleo Chicken Enchiladas

cleaneatingwithkatie
Everyone needs a good enchilada recipe, especially if you've gone grain-free. This recipe is sure to be a crowd pleaser – even for those that aren't grain free.
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Prep Time 25 minutes
Cook Time 30 minutes
Course casserole, Main Course
Cuisine Mexican
Servings 6 people

Equipment

  • mixer (hand or stand)

Ingredients
  

Enchiladas Ingredients

  • 2.5 lbs boneless skinless chicken breasts baked and shredded
  • 1 med onion diced
  • 1 ½ cup riced cauliflower fresh or frozen
  • 10 oz diced tomatoes
  • 1 jar Siete Enchilada Sauce
  • 12 Siete Tortillas
  • 1 tbsp cooking fat butter, ghee, etc.
  • Siete Traditional Hot Sauce optional garnish
  • 8 oz Cotija cheese optional garnish
  • 2 tbsp cilantro, chiffonade optional garnish
  • 2 avocados, sliced optional garnish

Spice Blend

  • 1 tsp sea salt
  • ground pepper to taste
  • ½ tsp coriander
  • ½ tsp chili powder
  • ½ tsp granulated garlic
  • ½ tsp granulated onion

Instructions
 

Directions

  • Saute onions over medium-high heat in a large saute pan with 1 tbsp cooking fat. Once translucent, add in riced cauliflower, shredded chicken, and diced tomatoes.
  • Add in spices and saute for 10-15 minutes to allow flavors to meld and the cauli rice to cook. 
  • Preheat the oven to 350° Fahrenheit. 
  • Pour the enchilada sauce into a container large enough to dip the tortillas in. Once the chicken mix is done cooking, dip a tortilla into the enchilada sauce on both sides.
  • Fill the tortilla with the chicken mix, roll up and place in a large rectangular glass baking dish. Continue filling up tortillas until you run out of filling or room in the dish. 
  • Pour the remaining enchilada sauce on top the enchiladas and break apart and sprinkle the cotija cheese on the enchiladas. 
  • Cook for 15 minutes. Remove from oven and serve. Top with optional toppings: Siete traditional red hot sauce, cilantro, and avocado. 

Shredding the Chicken

  • Handmixer: add cooked chicken to a large bowl and turn on the mixer at a low speed. This will shred the chicken – voila! Caution – hot chicken bits might fly about your kitchen.
  • Stand mixer: using the paddle attachment, add cooked chicken to the stand mixer and turn on low. Increase the speed only 1-2 levels. This will also shred the kitchen EASY PEASY. Caution – hot chicken bits might fly about your kitchen. 
Keyword casserole, chicken, chicken enchiladas, paleo

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Copycat Kalua Pork Hash

Last summer, on our way home from Miller’s Meyer’s Farmhouse, we stopped in Grant’s Pass for Brunch. I found Lulu’s for the Love of Food and I had their EPIC Kalua Pork Hash recipe. So naturally, on our way home this year, we stopped again and this time we both got the Kalua pork and we were delighted once again.

Copycat Kalua Pork Recipe

cleaneatingwithkatie
On our way home from Oregon we stopped in Grant’s Pass for Brunch. I found Lulu’s for the Love of Food and I had their EPIC Kalua Pork Hash recipe. I knew I had to recreate this recipe. It's listed as a brunch item but makes a great lunch or dinner.
Print Recipe Pin Recipe
Cook Time 16 hours
Course Breakfast, Main Course
Cuisine American
Servings 6 people

Equipment

  • slow cooker

Ingredients
  

Kalua Pork

  • 5 lbs pork shoulder
  • 4-6 tbsp sea salt
  • 1 tsp liquid smoke
  • 2-4 garlic cloves optional

Remaining Ingredients

  • 1 lb yukon gold potatoes washed and diced
  • 1 lb sweet potatoes washed and diced
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp dried rosemary
  • pickled onions
  • eggs one per serving
  • sea salt to taste
  • ground pepper to taste

Instructions
 

  • Pat the pork shoulder dry and season with the 4 tbsps of sea salt. If using garlic cloves, make enough incisions into the meat to tuck in the garlic cloves.
  • Place the pork shoulder in the slow cooker with the fat cap on top. Add the liquid smoke. Close the slow cooker and set for 16 hours on low. Once the pork is done use tongs or two forks to shred and set aside with SOME of the liquid from the slow cooker.
  • While the pork is finishing in the slow cooker put the yukon and sweet potatoes on a sheet pan and sprinkle with sea salt, pepper, and rosemary. Drizzle with olive oil and put in the oven to roast at 350°F. Cook for about 50-60 minutes, until fully cooked. Use a spatula to stir the potatoes on the pan 1-2 times during cooking.
  • While the potatoes are finishing up, add some butter to an egg pan and fry up one egg for each serving.
  • In a bowl, layer potato hash, kalua pork, fried egg, and pickled onions.
Keyword grain free breakfast, kalua pork, kalua pork hash

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Quick & Easy Deviled Eggs

This is quite possibly the easiest deviled eggs that you’ll ever make. I had a dinner gathering to attend and completely forgot that I said I’d bring an appetizer. We had basically ZERO food in the fridge, but we did have eggs, Primal Kitchen Chipotle Lime Mayo, a lime, and cilantro. So I decided to give it a go! My uncle raved about these deviled eggs, so I knew they were good enough to make again for Christmas Eve dinner at a friend’s house. There were already deviled eggs at the party, (OOPS!) but mine flew off the platter. Needless to say, I knew I needed to blog about this recipe.

I would love to know your thoughts!

Quick & Easy Deviled Eggs

cleaneatingwithkatie
These deviled eggs require minimal ingredients and are easy-peasy to make. They will be a crowd pleaser for sure! The Primal Kitchen Chipotle Lime Mayo adds a ton of flavor – don't swap this for regular mayo!
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Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 people

Equipment

  • electric pressure cooker

Ingredients
  

  • 6 eggs
  • ⅓ cup Primal Kitchen Chipotle Lime Mayo
  • ½ lime juiced
  • 1 tsp sea salt
  • flake salt optional garnish
  • paprika optional garnish
  • 12 cilantro leaves optional garnish

Instructions
 

  • If you have an Instant Pot, you *need* to hard boil your eggs with it. Even farm fresh eggs peel like butter. Add 1 cup of water to the IP. Place 6 eggs in the IP on the removable rack or in a steamer basket. Using the Manual feature and the + / – button to adjust to 7 minutes. (I have found that 7 minutes is the sweet spot for me, but yours may range from 6-8 minutes). When the IP is done, manually release the pressure and add eggs to an ice bath to stop the eggs from continuing to cook. Peel! If you don’t have an Instant Pot, you should get one! In all seriousness, feel free to hard boil your eggs however you like.
  • Once the eggs are peeled, halve the eggs. Place the yolks, mayo, sea salt, and lime juice in a bowl. Use an immersion blender to combine the ingredients until the texture is smooth and creamy.
  • Spoon the yolk mixture back into the eggs.
  • Sprinkle with paprika and flake sea salt (I like Maldon). Add a cilantro leaf to each deviled egg and serve!
Keyword deviled eggs, paleo deviled eggs, paleo side dish
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Paleo Gingered Beets

Most people feel kind of “meh” about beets and I used to be one of those people. I slowly began liking them more and more, but my husband wasn’t having it. He was firmly on the “meh” train. Enter Paleo Gingered Beets. They have revolution-ized beets for him. He could eat them EVERY DAY. I brought these to Easter too and convinced even more beet skeptics. I highly suggest you try the recipe and see if you become a convert!

Paleo Gingered Beets

cleaneatingwithkatie
Most people feel kind of “meh” about beets and I used to be one of those people. Enter Paleo Gingered Beets. They have revolution-ized beets for myself and other beet-skeptics. Once you make the recipe, let me know how you feel.
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Cook Time 25 minutes
Course Salad, Side Dish
Cuisine American, Asian
Servings 6 people

Ingredients
  

  • 2 packages Love Beets
  • 4 cloves garlic minced
  • 1 in. piece fresh ginger grated
  • 2 tbsp fresh mint, chiffonade
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp coconut aminos soy sauce alternative
  • sea salt to taste
  • fresh ground pepper to taste

Instructions
 

  • If you do not have Love Beets, you can certainly use fresh beets. Just boil until a knife easily pierces and peel.
  • In a small bowl combine coconut aminos, olive oil, vinegar, garlic, ginger, mint, sea salt, and pepper. Whisk to combine. Set aside.
  • In a medium bowl (with a lid), add the beets and then stir to combine all the ingredients. Allow the flavors to enhance by letting it sit in fridge for at least an hour. Enjoy!
Keyword beet salad, beets
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The 52 New Foods Challenge – Pumpkin

It’s not surprising that I love pumpkin, it seems like most people do. However, I’m not a fan of pumpkin flavoring. I’ll be honest, that stuff is crap, and I avoid crap like the plague. So that means no Pumpkin Spice Latte or any of the other pumpkin flavored BS out there in the stores. I know, some of you are probably hating me right now. You’re entitled to your love of whatever you want, but just be real with yourself as to what’s in it and what effect it has on your body.

I like pumpkin savory dishes as well as pumpkin sweet things. We had the MOST EPIC pumpkin and seafood soup on our Honeymoon in Puerto Rico. I have made a few attempts to recreate the soup, but haven’t been able to do so. I LOVE pumpkin curry from Jasmine Thai, our local joint. My favorite sweet pumpkin treat surprisingly isn’t pumpkin pie. I KNOW! I have a recipe for pumpkin cookies that is AMAZING! So bread-like and scrumdiddlyumptious. I’m in the process of trying to paleo-ify the recipe. STAY TUNED!

Jennifer Tyler Lee recommends pumpkin bread, pumpkin pie with a ginger spiced crust, and roasted pumpkin seeds with two different flavor profiles. I should also say I’m a huge sucker for homemade pumpkin seeds. It’s like crack to me.

Food Facts:

  • Member of the cucurbitaceae family.
  • Because of the thick skin, winter squashes, like pumpkin, can last in cold storage for up to six months.
  • The deep orange coloring is a sign that it contains high levels of beta-carotene, a vitamin A precursor.
  • Of all the winter squashes, pumpkin contains the most beta-carotene.
  • Foods rich in carotenoids, like beta-carotene have been shown to be protective against many cancers, especially lung cancer.
  • Carotenoid rich food is also protective against heart disease and the development of type 2 diabetes.
  • Good source of fiber.
  • Good source of vitamins B1, B5, B6, and C, and folic acid, niacin, potassium, and manganese.
  • Pumpkin has been shown to enhance immune activity in rodent studies.

Sources:

The 52 New Foods Challenge by Jennifer Tyler Lee, Superfoods by Tonia Reinhard, and Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno.

 

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July 2014 Book of the Month – AntiCancer

July’s Clean Eating book of the the month: Anticancer: A New Way of Life by David Servan-Schreiber, MD, PHD. In the wake of my Breast Cancer diagnosis in 2014, I read as many books on cancer as I could get my hands on. I’m sure I’m not alone here. Anticancer was by far my favorite.  In this *five strawberry* book, Servan-SchreibScreen Shot 2016-06-24 at 5.28.40 PMer tells readers what they can do to help keep cancer at bay, keep it from coming back, or to surpass a not-so-optimistic prognosis.

Dr. Servan-Schreiber helps to bridge the gap between what the oncologists are telling patients and what they aren’t telling patients – like what cancer patients can do to help themselves. This is what people diagnosed with a disease want desperately to hear – give them some control and power when they feel like they have no control and no power over this situation. He is an MD and a PHD and a two-time brain cancer survivor– so this isn’t quackery here!

In Anticancer, Dr. Servan-Schreiber details his cancer story (or stories, I should say), studies about patients, and several main recommendations. Those recommendations are: 1) eat a diet that includes lots of plants, high-quality meats, low in sugar, low in refined carbs, and low in poor-quality fats, 2) supporting a healthy state of mind through meditation, 3) avoiding the fear hamster wheel by attending support groups, and lastly 4) getting enough exercise.
Servan-Schreiber tells readers that “[c]ancer lies dormant in all of us. Like all living organisms, our bodies are making defective cells all the time. That’s how tumors are born. But our bodies are also equipped with a number of mechanisms that detect and keep such cells in check.” This quote instills a bit a fear in me, knowing that cancer can be happening to all of us, all the time, BUT it also inspires hope because it empowers each of us to know that we have the power to make changes in our bodies and our futures.

A great read for anyone working to avoid cancer in their lifetime, anyone with cancer, cancer survivors, or caregivers. Anticancer gives readers the feeling of some control and power in battling this disease. Highly recommended for everyone!

Want to know what else I’m loving (not loving)?? Let’s connect on Goodreads!

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Paleo Chili

Chili is one of my favorite dishes. It’s hearty, it’s warming, it’s tasty, I feel like ya just can’t go wrong with chili. In my vegetarian days I made chili and the recipe easily adapted once I began eating meat and the recipe adapted once again when I started avoiding beans (due to the type of fiber in them that can irritate people with SIBO and other GI problems). Here is my current recipe, but it gets tweaked often.

Paleo Chili

cleaneatingwithkatie
Chili tops my list of all time favorite and easy meals to make. It's honestly hard to screw it up! This recipe can be adapted to use any type of ground meat. We often use bison and it provides a great flavor. If you tolerate beans, feel free to add a can or two of kidney beans (or homemade equivalent).
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 6 people

Ingredients
  

Chili Ingredients

  • 24 oz bone broth chicken, turkey, or beef
  • 16 oz diced tomatoes
  • 1 med onion diced
  • 4 med carrots diced
  • 4 celery stalks diced
  • 4 cloves garlic diced
  • 2 tbsp grass-fed butter
  • 2 lbs ground bison pasture-raised
  • 2 tbsp fresh sprouts optional garnish
  • 1 tbsp grass-fed sour cream optional garnish (per serving)
  • ½ avocado optional garnish (per serving)

Spice Blend

  • 1 tbsp coriander
  • 1 tsp cayenne pepper
  • 1 tbsp chili powder
  • 1 tsp cumin
  • sea salt to taste
  • fresh ground pepper to taste

Instructions
 

  • In a stock pot, sauté onions and garlic in butter until translucent.
  • Add bone broth, tomatoes, remaining veggies, spices, and bison. (If you're adding beans, add them in during this step.)
  • Bring to a boil and then reduce to simmer. Continue on a low simmer for 45 min.
  • Top with avocado, sprouts, and sour cream (if using). Serve immediately and enjoy!
Keyword chili, paleo, paleo chili, soup

Tomatoes are rich sources of vitamins C & K, carotenes (especially lycopene), biotin and fiber. They are protective against cancer and should be eaten with an oil to improve absorption.

Celery is helpful in preventing cancer, improves white blood cell activity, and helps to lower blood pressure. It is rich in potassium and sodium. It helps the liver to detoxify as well.

Onions are a member of the allium (lily) family and are related to garlic & leeks. Alliums are known to have a cholesterol reducing effect and are known for their ability to help fight off cold and flu viruses. Onions are rich in antioxidants and biotin, manganese, copper, phosphorous, potassium, vitamins B1, B6, C, and fiber.

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Breakfast Casserole

While visiting my Aunt Regina and Uncle John in Austin for our trip to South by Southwest in 2010, she made us a delicious breakfast casserole. Ever since then I’ve played with the recipe and made it my own.

First, I added MORE veggies to the original recipe, because, well, VEGGIES. Next, I began omitting the potatoes when we went Paleo. I’ve made it with several different meat options; just bacon, bacon and sausage, just sausage, or some leftover ham during the holidays. My latest version has no cheese since I’m avoiding most dairy. No matter which version you make, it’s sure to be a crowd pleaser. This is my current go-to version.

This is the perfect recipe for Sunday brunch, Christmas breakfast (our tradition), or to make ahead for quick-and-easy breakfasts for the week. While on The 21-Day Sugar Detox, this has been a great option for my husband and I. Let me know what you think!

This picture doesn’t do it justice. I’ll be updating the photo soon.

Breakfast Casserole

cleaneatingwithkatie
If you have a pot-luck or are entertaining some guests this breakfast casserole is perfect. You can use what veggies you have on hand or use your favorites instead. To make it more kid-friendly, reduce or omit the amount of green chilies and/or red pepper flakes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast, Brunch, casserole
Cuisine American
Servings 8 people

Ingredients
  

  • 12 eggs pasture-raised
  • 8 slices pasture-raised bacon cooked and chopped
  • 1 can diced green chilies
  • 2 bell peppers diced
  • 1 med onion diced
  • 2 tbsp grass-fed butter
  • ½ tsp red pepper flakes
  • ½ tsp granulated garlic
  • sea salt to taste
  • fresh ground pepper to taste

Optional Ingredients (add any or all of these to tweak the recipe)

  • 1 cup cheddar cheese shredded
  • 1 large russet potato grated
  • ½ lb ground pork sausage cooked
  • 1 cup ham cooked and coarsely chopped

Instructions
 

  • Preheat oven to 350°F.
  • Grease a 13″ x 9″ pan with oil of your choosing (I would use bacon fat reserved from cooking the bacon).
  • Sauté the bell peppers and onions in a skillet with the butter.
  • Crack the eggs into a bowl and scramble. Season with sea salt, pepper, red pepper flakes, and garlic.
  • Optional items: If using the optional items, layer the potatoes first and the cheese last, so it is on top. If using the ham and or sausage, layer them with the bacon.
  • In the baking dish, layer the bell peppers, onions, chili peppers, bacon, and then pour the egg scramble on top.
  • Bake for 30-40 minutes or until firm in the middle. Cool for 10 minutes, then cut and serve. 
Keyword breakfast casserole, casserole

Eggs are a good source of protein and healthy fat; often considered a “perfect food”. They are a good source of vitamins B12, B6, and D, riboflavin, choline, phosphorous, selenium, folic acid, pantothenic acid, iron, and omega-3s. It is important to choose pasture-raised, organic eggs because they are rich in the above nutrients, while factory-farmed eggs generally are not.

Green Bell Peppers are one of the most nutrient dense foods and are a great source of fiber. They are rich in vitamins C, K, B6, thiamin, folic acid, and also beta-carotene. They are great sources of phytonutrients. Green bell peppers help prevent against cataracts, prevent blood clots, which reduces risk of heart attacks and strokes.

Onions are a good source of vitamins C and B6, potassium, and manganese. They are also rich in antioxidants, particularly quercetin, kaempferol, and myricetin, which all play a role in cancer prevention. Onions also help to reduce the risk of cardiovascular disease and osteoporosis.