Category Archives: Recipes

chicken curry in a hurry

I recently bought an Instant Pot and I love being able to turn my back on a pressure cooker. I made a delicious chicken curry the other night and was asked for the recipe. Serves 4 unless you’re feeding teens. Then it serves 3.

  • 6 chicken drumsticks
  • 1 T olive oil
  • 1 red onion, medium, peeled and quartered
  • 1 large carrot, peeled and sliced into coins
  • 2 T curry paste (sorry, peeps, I went store-bought on this one).
  • 2 or 3 small tomatoes, quartered
  • 1 zucchini, sliced into big chunks
  • Salt to taste
  • 100 ml coconut milk, full fat, no additives
  • half of a tiny jalapeno pepper, seeds removed, sliced into bits. (Don’t wipe your eyes!)
  • half an English cucumber, peeled lightly and chopped into bite-sized bits

Serve over: cauliflower rice  (raw worked fine for me)

Heat the Instant Pot on Saute, add the oil and brown the chicken thighs with the onions. Add the carrots. Add about 1/2 c water, the curry paste and coconut milk. Stir wildly. Add the tomatoes and zucchini. Stir gently.  Lid the pot. Close the vent. Push the stew button. Come back in 30 minutes.  Enjoy over cauli-rice, topped with the chopped cuke.

After dinner, we had about half the recipe remaining. I left it in the pot, replaced the lid and pushed the slow cooker button. The next morning, I transferred the curry to a glass storage container (because I’m paranoid about plastic). Slow cooking overnight had transformed it into an even more delicious meal.

 

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recipe: chicken heart stew

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I have read criticism that eating “Paleo” is too expensive. Personally, I think poor health is too expensive. If you are looking to increase your nutrition and lower your food budget, think organ meat.

I made up a recipe for chicken hearts. Basically, I think you could substitute chicken hearts in any recipe calling for other chicken parts. Go ahead and try. Don’t be chicken. (Sorry)

300 gram chicken hearts, sliced open. wash out the blood if you’re squeamish.
1 shallot, sliced
300 grams mixed spring mushrooms, sliced into agreeable chunks
1 chunk of fresh ginger, sliced thinly
1 T coconut oil
1 T sesame oil
1 t rice vinegar
100 ml water
200 ml coconut milk, canned

Heat the oil; sauté the chicken and shallot in a heavy saucepan over medium heat for a few minutes. Stir to keep stuff from sticking to the saucepan. Add the mushrooms and ginger. Stir it wildly. Splash in the vinegar. Add the water and coconut milk. Stir. Simmer “until done.” Don’t you hate recipes that rely on you to decide what is done! Simmering lets the ingredients share their flavors and softens the mushrooms.

If you think it needs some salt, try adding a splash of coconut aminos. Enjoy!

really green apple smoothie

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1 cup, packed, spinach leaves
3/4 cup full-fat coconut milk
1/2 ripe avocado
1 T (or more) lemon juice
1 small chunk of fresh ginger, peeled
1 handful fresh parsley
1 tsp. spirulina
1 green apple, peeled, cored, and quartered
1/2 cup almond milk, unsweetened, or enough to achieve desired consistency.

Combine all ingredients in a blender. Enjoy!

Easy Salmon Spread

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This easy recipe is a great way to use canned salmon.

Prep Time: 3 min | Servings: 2

Ingredients:
One can red Salmon (213 g)
80 g cream cheese
1 tablespoon lemon juice
1 tablespoon prepared mustard
fresh parsley
salt and pepper to taste

Directions:

Drain the salmon. add all ingredients to a food processor; mix until desired consistency.

Scrape sides of bowl with a spatula. Blend again.

taste and adjust seasoning.

You can refrigerate before serving to intensify the flavors.

Serve with fresh, crunchy vegetables.

Notes: Includes dairy

coconut milk smoothie

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Today’s breakfast smoothie:

1 cup (250 ml) full fat coconut milk
1 cup blueberries, fresh
1 cup kale, chopped, fresh
1 cup bok choy greens, chopped, fresh
1 handful of fresh parsley
1 thumb-sized chunk fresh ginger, sliced
1 teaspoon cinnamon
1/2 tablespoon lemon juice
1/2 ripe banana

These ingredients fill a 1-litre measuring cup.

Assemble in measuring cup for proportions. Transfer to blender. Wake up the neighbors with extended whirring sound. Add some water if the mixture is too thick. Total preparation time: About two minutes.

I’ve modified a recipe from the Wahl’s Paleo Protocol (because I do want I want). The original recipe didn’t call for the banana (or ginger or lemon juice). I wanted to make it a little sweeter because I was intimidated by the amount of greens. And the banana was sitting on the counter, waiting for some action.

If you like cold drinks, keep your coconut milk cans in the refrigerator. You can also use frozen berries for a frozen smoothie.

The smoothie tastes very good. I think the lemon juice brings out the sweetness of the berries. Cinnamon can act as a blood thinner. So be careful how much you eat every day, especially if you are taking medication.

Just try it.

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sometimes you just have to say YES to cravings. Best Ever.

Chicken livers.

recipe:

you’ll need a non-stick fry pan or well seasoned iron skillet.

400g chicken livers (about a US pound).
chili flakes in a pepper grinder
1 T butter
1 t minced onion
2 T balsamic vinegar

saute the onions for a little bit in the non-stick pan over a medium fire. then add the chicken livers. grind the chili flakes onto the livers. flip once or twice, move the ones on the outside to the center. they’ll cook to medium rare in about 4-5 minutes. Put them on a plate.

Put 1 tbl butter into the fry pan, add 2 tbl vinegar. melt, reduce. put the livers back into the pan. stir it up.

Serve immediately.

After offering tastes to all interested family members, eat the rest yourself.

Recipe: Tasty additions to Roasted Brussels Sprouts

A while back I added a recipe for Roasted Brussels Sprouts HERE. I really love this way of roasting sprouts. They come out sweet and tender with a nicely browned leaves. Since writing up the recipe, however, I’ve switched to using coconut oil rather than olive oil when roasting to prevent oxidation.

This morning I chopped some walnuts and fried some pancetta. When the Brussels sprouts were finished roasting, I added a handful of each to the mixture and then squeezed half a lemon, mixing lightly. You could use pecans and/or bacon instead.