Olive Chicken

This recipe is from Rachael Ray and originally included couscous, but that's not primal friendly so it's served over spinach instead.  Serves 4

Ingredients:

2 Tbsp olive oil
1 lb skinless, boneless, chicken breast, chopped
1 onion, chopped
1 zucchini/squah, chopped (I did not feel 1 was enough so I did a few)
2 cloves garlic, finely chopped
2 tsp grated peel and juice of 1 lemon
1/2 tsp crushed red pepper
1/2 tsp fennel seeds (I omitted this, as I thought we did not have any until I found it a week later!)
Pinch ground cinnamon
Salt and pepper to taste
1 c olives, chopped (I used black, original called for green)       

 In a skillet with a tight-fitting lid, heat the olive oil over med-high heat.  Add chicken and cook until lightly browned, ~3-4 mins.  Add onion, zucchini, garlic, lemon peel, and spices.  Cook for ~5 mins then add olive and cook for 3 mins more.  Serve over spinach.

Paleo Cupcakes!

I get many of my baking recipes from Elana's Pantry, so thanks so much for this recipe!  We certainly appreciated the energy these provided post-FGB (oh yeah, and the beer...)  = ) 

   Makes ~10 Cupcakes

1/4 c coconut flour
1/4 c 100% cocoa powder
1/4 tsp sea salt
1/2 tsp baking soda
3 eggs
1/4 c grapeseed oil
1/2 c agave nectar (can substitute honey)
Few dashes of cayenne pepper

1. Preheat oven to 375 degrees
2. Combine all dry ingredients
3. Mix wet ingredients
4. Blend dry ingredients into wet ingredients
5. Line cupcake tins with paper liners
6. Fill each about 2/3 full with batter
7. Bake for 20-22 mins
8. Cool on a wire rack and cover with icing

Chocolate Almond Icing
(Covers ~20 cupcakes)

1 c almond butter
6 Tbsp 100% cocoa powder
5 Tbsp honey (can substitute agave nectar
 or maple syrup)
2 tsp vanilla
8 Tbsp almond milk

Mix all ingredients & spread on cooled cupcakes

Coconut Cashew Icing
(Covers ~20 cupcakes)

1 c cashew butter
2 tsp vanilla
8-10 Tbsp coconut milk

1. Add the vanilla to the cashew butter then slowly
add the coconut milk tablespoon by tablespoon
until a desired icing consistency is achieved
2. Spread on cooled cupcakes

Easy Like Sunday Morning...

I am very blessed to be married to a wonderful husband who loves to cook me breakfast!  I get to wake up to the smell of French press coffee and pancakes every Sunday!  This recipe and photos are courtesy of Chad!  Recipe from Adam Kayce.

Makes ~12 relatively thin pancakes

2 eggs 
1/2 c almond meal
1 c shredded coconut,
unsweetened
1 can coconut milk
1/2 tsp sea salt
1/2 tsp baking powder
1/2 tsp cinnamon (to taste)
Vanilla, optional (to taste)

Mix all ingredients and put in blender.  Cook medium heat until you see bubbles then flip until lightly browned.  Serve with eggs, fresh fruit and coffee for a fabulous breakfast!

Primal Blueprint Recipe: Coconut Pancakes/Waffles from Adam Kayce on Vimeo.

Pork & Bell Pepper Stir-Fry

Who doesn't like Chinese stir-fry?  Here's a primal friendly recipe adapted from Rachael Ray without all the starchy rice and fried grease you'll find at most Chinese restaurants.

1# boneless pork loin/chops
3 Tbsp cornstarch
3 Tbsp olive/sesame oil
1 bunch scallions, trimmed and sliced into 1" pieces
4 cloves garlic, finely chopped
8 oz mushrooms, sliced
2-3 bell peppers (preferably red/yellow/orange),
  cut into 1" pieces
1 c chicken broth

Stir-Fry Sauce:
1/4 c soy sauce
1/2 tsp ground ginger

Cut the pork into 1/4" thick slices and toss with 2 Tbsp cornstarch.  Set aside.  Mix chicken broth, stir-fry sauce (soy sauce and ginger) and 1 Tbsp cornstarch in small bowl.  Set aside.

Heat 1 1/2 Tbsp oil over med-high heat and add the scallions and garlic, cooking until golden ~ 2 minutes.  Add pork and cook ~-5 minutes, until no longer pink.  Transfer to bowl to keep warm.

Add the remaining 1 1/2 Tbsp oil and cook bell peppers and mushrooms ~2-3 minutes.  Pour chicken broth/stir fry sauce mixture from bowl over the vegetables and cook, stirring, until the sauce is thickened, ~2 minutes.  Add pork back into skillet and stir until heated.  Serve over spinach.

Cajun Chicken Fingers

Sometimes you just want something to eat that tastes like fast food, like chicken fingers!  This recipe should satisfy that craving in a healthy way.  It was adapted from Rachael Ray.

Serves 4

1 c almond meal
2 tsp chili powder
1 tsp dried oregano
Salt & Peper
Coconut milk
1# chicken tenders

Pour coconut milk into small bowl (enough to cover chicken).  Mix rest of ingredients on plate.  I did not measure these exactly - just added as much/little as I wanted.  Dip chicken into coconut milk then cover in dry ingredients.  Place onto foil lined/sprayed baking sheet.  Bake at 450 for 12 minutes then enjoy!