Wednesday, December 29, 2010

Molasses Marinated Flap Steak

Flap meat has become another staple food item from Costco. It is such great, tasty and affordable meat. I usually get two good sized dinners out of it, too! It cooks quick and is excellent marinated and grilled. I was super happy with how this marinade turned out. I quickly combined meat and marinade in the morning and the steak was ready to grill when I got home! Oh how I love easy, tasty meals like these! ... Especially on days when my cooking motivation is low. I'm blaming it on all the rowing we did in CrossFit this morning! :-)

Marinade ingredients:
1/2 C Molasses
2 T red wine vinegar
1 T dried oregano
1/2 tsp. black pepper
1/2 tsp. onion powder
1 T lemon juice
2 cloves crushed, and roughly chopped garlic

1-2 pounds flap meat

Combine marinade ingredients and pour over flap steak. Marinate in a plastic bag for about 6-8 hours. In a grill pan or on the barbecue over medium-high heat, grill the flap steak, about 4 minutes on each side. It cooks quickly, so don't over cook! Enjoy with Paleo sides of your choice! Hope you give it a try!

Tuesday, December 28, 2010

Pass around the Paleo Pumpkin Pie!

We enjoyed this Christmas Eve. I've tried several recipes for Paleo pumpkin pie, and this is my very favorite so far! This dessert impressed our non-Paleo guests as well! Let's just say, we licked the pie plate clean! Hope you enjoy!


1 1/2 C almond meal
1/4 C melted butter (organic, pasteurized, unsalted free range churned butter)... for added benefits! :-)
1 T coconut crystals

1 1/2 C organic pumpkin puree
3 eggs
1 C coconut milk
1/2 C agave (or honey)
1 T arrowroot powder
1 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. sea salt (optional)

Preheat oven to 350 degrees. Combine melted butter, almond meal and coconut crystals, mix well. Pour into a 8 or 9 inch pie pan. Use your fingers to press evenly into the bottom and up the sides of the pie pan. In a separate bowl, combine filling ingredients. Gently pour filling into the the crust (I had a little leftover filling). Bake for 50-60 minutes (until center of the pie is set). About half-way cooking time, attach a few strips of aluminum foil around the edges of the pie, to prevent the crust from burning. Serves 8! So so yummy. Happy Holidays!!!

Monday, December 20, 2010

Paleo Spiced Nuts

Spread some Paleo cheer this season! This is a great gift idea for your Paleo friends...
Hope you enjoy!

egg white from one large egg
2 1/2 C assorted unsalted nuts (I used almonds & pecan halves)
1/4 C *Raw Coconut Crystals (I found this at New Leaf Market... they probably have it at Whole Foods, too)
1/2 tsp. sea salt
1/2 tsp. chili powder
1/2 tsp. ground allspice
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper

Preheat oven to 300 degrees. Beat egg white until foamy. Combine all remaining ingredients, except nuts. Whisk into egg white. Stir in almonds and pecans until well coated. Spread mixture onto a baking sheet. Bake for about 15 minutes. Remove from oven and turn down temperature to 250 degrees. Toss and separate nuts with a metal spatula. Return the nuts to the oven and bake for about 10 more minutes, until medium brown. Remove form oven and toss again. Let them cool. They will crisp as they cool. Break up any that stick together. Store at room temperature, in an airtight container. Makes 2 1/2 Cups. I suggest making an extra batch or two! Divide, put in a decorative package and give to your Paleo friends!


Wednesday, December 15, 2010

Pork Chops and Apricots

Ack, I forgot the rosemary!!! Darn it... My whole goal was to create a pork chop dish combining some savory winter herbs with something sweet like apricots or cranberries. I was out of cranberries, but I had plenty of dried apricots. It turned out great and I didn't even realize I forgot the fresh rosemary until I sat down to write this post! I bet the rosemary would have made it awesome! I bet cranberries would be good, too. Hope you enjoy...

5-6 pork chops, trim the fat (optional).
1 T olive oil
1/2 C white wine
1/2 C pineapple juice
1/2 C dried apricots, minced (I used my mini food processor to get the apricots very finely minced)
4 cloves garlic, minced
1/2 sweet onion, chopped
3 T Italian Parsley, fresh chopped
3 T Rosemary, fresh chopped *don't forget! :-)
freshly ground black pepper (be liberal)
pinch sea salt

Preheat oven to 350 degrees. Season pork chops with some salt and pepper and place in a baking dish. Saute onion and garlic in olive oil. Add apricots and fresh herbs (rosemary and parsley). Saute for a few minutes and then add the wine and juice. Bring to a quick low boil and then immediately remove from heat. Pour the sauce over the pork chops and bake for about 30-40 minutes, until done. Yum...

Tuesday, December 14, 2010

Shrimp & Cabbage Stir Fry

Oooops. I forgot to take something out of the freezer, and I had NO idea what to do for dinner! Ever have one of those nights? I used another great shopping staple from Costco... frozen shrimp! It is super quick to thaw and doesn't take long to cook. This was made up on-the-spot, with ingredients I had on hand (lots of miscellaneous veggies). I am happy to report that is was VERY tasty. Hope you enjoy our last minute, unplanned creation! Paleo meals CAN most definitely accommodate our busy lives. It doesn't hurt to keep some easily thawed items in the freezer for emergencies! :-)
Now, I'm off to bed... a bit sore from today's Turkish Get-Ups!

1 shallot, minced
2 cloves garlic, minced
1 T olive oil
1 small red bell pepper, finely chopped
2 C mushrooms, sliced
1/2 cup cashews, raw, unsalted
1/2 C fresh Italian parsley, chopped
~1 lb. shrimp
1 small head cabbage, chopped
1/4 tsp. red chile flakes
2 T coconut aminos ("Coconut Secret" soy sauce substitute)
1 tsp. wasabi
Pinch sea salt

Heat oil in large skillet. Saute garlic and shallots. Add peppers, mushrooms, cashews and Italian parsley. When mixture looks thoroughly sauteed (about 5 minutes) remove to a separate dish and add a little more olive oil to skillet. Saute shrimp and cook until just no longer pink, and remove. (I do not like over-cooked shrimp... too rubbery!). Now add cabbage to skillet (maybe a tad more olive oil). Let the cabbage cook down a bit (about 8 minutes). While that's cooking combine wasabi, chili flakes, sea salt and coconut aminos. Now add all ingredients back to the cabbage saute. Mix well, making sure everything is thoroughly heated and well blended. Serve up, and enjoy!

Monday, December 13, 2010

Festive Rolled Flank Steak with Spinach

Tonight's dinner was fun and even a bit festive! We always buy flank steak when we go to Costco. It guarantees at least two dinners, and it has become one of my favorite cuts of meat! It's incredibly versatile and always so delicious!

about 2 lbs. Flank steak
1- 10 oz. box frozen spinach, chopped
1 large shallot, finely chopped
3 cloves garlic, minced
3-4 slices bacon, cooked and chopped, reserve fat
1 tsp. olive oil
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. sea salt (optional)
3 pieces baking string

Preheat oven to 375 degrees. In a cast-iron or heavy skillet, cook bacon slices. When bacon is done, remove and set aside to cool. Set the skillet aside, reserving the bacon fat. Follow instructions on package to thaw & steam frozen spinach. Set aside. In a separate skillet, saute shallots and garlic in olive oil. Add spinach. Chop bacon and add to skillet. Mix all ingredients well and set aside. Rub some salt, pepper, and garlic powder on flank steak. Spread spinach mixture over flank steak. Roll steak lengthwise, and secure with string. Heat bacon fat back up in skillet over med-hi heat and brown flank steak on all sides. Put browned flank steak in a baking dish and bake for 35-45 minutes (until internal temperature reaches 160 degrees). Cut the flank roll into pretty pinwheel steak slices!
It turned out festive looking and was very tasty... hope you enjoy!

Tuesday, December 7, 2010

Crab Salad

'Tis the season... Crab season that is! The cracking and the digging and the prepping is the hardest part! But WELL worth it. (Especially since Scott did it). :-) Crab salad is just the best!

There really isn't a recipe for this... it's just a bed of lettuce with:
crab (we bought two crabs, cracked and shelled)
2 tomatoes, sliced
1 avocado, sliced
1/4 red onion, sliced thin
artichoke hearts (packed in water & quartered)
... anything else you would like!
We used a tad of rice vinegar as dressing, topped with some cracked black pepper!


Monday, December 6, 2010

Acorn Squash Stuffed with Spinach & Sausage

Winter vegetables are the best! This was meant to be an easy, don't have to think-to-hard kind of dinner! But it turned out to be a delicious "where-did-this-come-from?" kind of treat!?!
I love pleasant surprises! WOW, acorn squash is really good! This recipe also has a lot of room for fun and interesting variations... Have fun with it! I know I'll be making this again! Hope you enjoy.

1 large acorn squash
1 lb. sausage (I used an Italian pork sausage)
1/2 yellow onion, chopped
1- 10 oz. pkg. frozen, chopped spinach
1 tsp. garlic powder
1/2 tsp. black pepper
pinch sea salt (optional)
1 tsp. olive oil
1/4 c water

Preheat oven to 350 degrees. Cut acorn squash lengthwise and remove seeds. Place cut side down on a baking dish. Add water to pan. bake for 20-25 minutes. Meanwhile, heat olive oil in a skillet and sauté onions. Add sausage and cook until crumbly. Steam frozen spinach slightly or microwave with a little water until thawed and ready to add to saute pan with onions and spinach. Season with garlic powder, salt and pepper. Remove squash from the oven. Turn over, so that cut side is up. Fill centers with the sausage mixture and return to oven. Cook for an additional 20 minutes (until squash is truly tender).
Serves two. (I suggest doubling). :-)

Thursday, December 2, 2010

Chicken, Shrimp & Sausage Jambalaya

I have been craving Jambalaya! On these cold days, there is nothing better to warm you up! It's spicy and hearty and absolutely deliciously satisfying! I cooked it in my crock pot, too. Which allowed me to take my time cooking it throughout the afternoon. I just added the delicate ingredients, that I didn't want to overcook, close to serving time. Stay warm and enjoy!

2 boneless chicken breasts
2 sausages (any variety)
1 lb. raw, peeled shrimp
1 can (15 oz.) diced tomatoes
4 C chicken broth
2 tsp. olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 C spinach
2 C cauliflower rice
1+ T Cajun seasoning (I made my own)... combine following spices:
1/8 tsp. cayenne pepper
1/4 tsp. crushed red pepper
1/4 tsp. sea salt
1/4 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika

In a large skillet, saute onions, garlic and bell pepper in olive oil. Add to crock pot. Brown chicken breasts on both sides in skillet, cut into bite sized pieces and add to crock pot. Cook sausage, slice and add to crock pot. Now add chicken broth, tomatoes, and cajun seasoning to crock pot. Cook on high for about 1 hour. Turn crock pot to low. Lastly, about 30 minutes before serving, saute shrimp. Add cooked shrimp, spinach and cauliflower rice to crock pot. Cook for about 15 more minutes! This recipe is sure to help you stay warm this winter! Cozy up and enjoy! :-)

Tuesday, November 30, 2010

Simpler Times Chicken Not-So-Noodle Soup

Ok... whenever you roast a chicken, it should go without saying that the next night you make a soup! Hope you enjoy this faux chicken noodle favorite! :-)

Chicken broth
2 carrots, chopped
2 celery stalks, chopped
1 yellow onion, chopped
2 cloves garlic, minced
1 large spaghetti squash
2 T rosemary, fresh chopped
leftover chicken pieces
1 tsp. peppercorns
1 bay leaf
pinch sea salt (optional)
freshly ground black pepper to taste

Immediately after enjoying your chicken dinner, carve carcass and reserve remaining chicken. Place carcass in a stock pot, cover with water and bring to a boil (add some peppercorns and a bay leaf). Maintain a slow boil, covered, for about 2-3 hours. Remove carcass and strain debris for a pure flavored chicken broth. Pour broth into the crock pot. Add carrots and celery. Saute garlic and onions in some olive oil. Add to crock pot. Add chicken pieces, salt and pepper. Cook on low for 4-6 hours. About 1 hour before eating, preheat oven to 350 degrees and cook spaghetti squash (pierce several holes in it first). After about 30 minutes, remove spaghetti squash and cut in half. Remove seeds (careful, it's hot). Place back in oven for about 10-15 more minutes. Carefully remove pulp from shell with spoon (or fork). Very carefully... is is HOT. Add spaghetti squash to soup. There is your faux noodles! Yum. Serve immediately and enjoy!

Monday, November 29, 2010

Simpler Times Chicken

This recipe is dedicated to my good friend, Neile who just celebrated her 4oth Birthday!!!
We've made "beer can chicken" for years... but never with a fine Tader Joe's Simpler Times Lager... This one's for you, Neile! Cheers my friend!

This recipe is totally easy and great for the oven or the grill. Since we traveled to families for Thanksgiving, we were a little deprived of turkey and the leftovers. So, I thought I would cook up another type of bird to gobble up, and maybe even enjoy some leftovers as well! I know, I know, 'beer' is not exactly Paleo, but never fear, the beer plays a very small part in the recipe (you might only need to take a couple of sips... or not... it's totally optional).

Simpler Times Chicken Recipe:
1 whole chicken (preferably organic & free range)
olive oil
I used black pepper, garlic powder, onion powder, sage and fresh rosemary
1 can of Simpler Times Lager :-)

Heat grill to medium-low or preheat oven to 350 degrees. Clean chicken, remove innards (save them if you desire... they are very Paleo). Season entire bird by rubbing it with olive oil and coating it with the seasonings. Now, take a couple sips of the beer (or pour a couple sips out) and place the chicken's open cavity over the beer can. Set chicken in a roasting pan. The beer can will hold the chicken upright while it cooks and it provides moisture during the cooking time as well. It also serves as a convenient collection point for all the fat drippings. Roast the chicken for about 40-50 minutes. Use a thermometer to check for doneness (internal temperature should reach 175 degrees). That's all there is to it! Serve with desired sides & enjoy!

Happy Birthday, Neile!

Tuesday, November 23, 2010

Paleo Pumpkin Bread

I have always LOVED pumpkin bread.... My whole life! This was an incredible treat to create a Paleo version! It absolutely hit the spot. However, there is room for improvement... So I might continue to perfect and tweak this recipe. Suggestions welcomed! Hope you give it a try. Enjoy!
And PLEASE have a very Happy Thanksgiving! I hope you surround yourselves with friends and family! :-)

1- 15oz can pumpkin
2C coconut flour
1 C arrowroot powder
1/2 C honey
1/2 C walnut oil
4 eggs
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. salt
pinch cloves

topping (optional):
1 T pecans, finely chopped
1 T coconut crystals

Preheat oven to 350 degrees. In a bowl, combine dry ingredients. In a separate bowl, whisk eggs together. Add honey, walnut oil and vanilla to eggs. Combine wet and dry ingredients and mix well. Pour into a loaf pan. Combine coconut crystals and pecans together. Crumble over the top of the loaf pan and bake for 40-45 minutes. Bread is done when tooth pic or skewer comes out clean! Enjoy!

This was delicious... I thought it turned out more like a cake! Next time I would use less pumpkin (perhaps only a cup). It was very dense and cake-like. But I still totally enjoyed it!
There is definitely room for tweaking... and suggestions totally welcome!!! :-)

Have a wonderful Thanksgiving!!!

Monday, November 22, 2010

Paleo Pumpkin Soup

I made this soup last year around this time, and was reminded I should post it again! It's a delicious seasonal soup that is sure to warm you from the inside out! I made a few slight changes to my original recipe based on some suggestions from last year, and it was super tasty ... still a recipe keeper! Hope you enjoy!

1- 29 oz can organic pumpkin puree
32 oz organic chicken broth
1 yellow onion, chopped
3 cloves garlic, minced
1 tsp. olive oil
3/4 C coconut milk
2 tsp. black pepper
2-3 T fresh chopped chives
2 lbs. ground sausage

Heat chicken broth, pumpkin puree and black pepper in a stock pot. Brown ground sausage in a separate pan and add to stock pot. Saute onions and garlic in 1 tsp. of olive oil and add to stock pot. Bring soup to a boil, and then reduce to a simmer for about 30 minutes. Stir in coconut milk and fresh chives (save some chives to garnish the top with). Cook on low for about 15 more minutes. Hope you enjoy this easy seasonal delight! :-)

Thursday, November 18, 2010

Crock Pot Tri-Tip

This was another easy dinner (almost embarrassingly easy). Got a crock pot? Got a tri-tip? Got an onion and some wine? .... Guess what?... You got dinner!!!
I literally threw the tir-tip (fat side down) in the crock pot this morning on the way to work.
It was a hit with the family... and I enjoyed a low-maintenance evening... Ahhhhhh, nice.

Tri-tip, 2-3 lbs.
1 yellow onion, sliced chunky
5 garlic cloves, slightly crushed and halved
3/4 C broth (chicken or beef)... preferably organic, low sodium
3/4 C red wine
1 T Italian seasoning
1/2 tsp. black pepper
pinch sea salt (optional)

Place tri-tip in the crock pot. Cover with onion and spices. Pour wine and broth over the top. Cover and cook on low for about 7 hours... Done! :-)

I served this with a side of cauliflower rice. I just shredded the cauliflower in my cuisinart. Season with a little olive oil (1 T), black pepper and chives (or any spices you choose). Put in a bowl, cover with seran wrap, and microwaved for a few minutes on the vegetable setting. Quick and easy, too! I LOVE cauliflower rice.

Hope you enjoy this easy winter time-saver!

Wednesday, November 17, 2010

Baked Rosemary Chicken Thighs & Sweet Potatoes

This was so simple and yet so delicious. The chicken just fell off the bone and the potatoes were so herby and crispy. I truly recommend using fresh herbs, if possible. The rosemary was from our garden and contributed so much to the flavor... and the aroma! Rosemary and chicken and potatoes... what perfect harmony! Hope you enjoy!

8 chicken thighs (with skin and bone)
1-2 sweet potatoes (the light skinned variety), peeled, sliced and halved
1/2 C extra virgin olive oil
2 T fresh rosemary, finely chopped
1 T dried oregano
2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. freshly ground black pepper
pinch sea salt (optional)

Preheat oven to 375 degrees. Put chicken and potatoes in a large bowl. Add olive oil to bowl and stir to coat all pieces of chicken and potatoes thoroughly. Empty bowl of chicken & potato pieces onto a large baking dish. Sprinkle with fresh rosemary and other herbs and spices. Bake for 1 hour, uncovered. To ensure extra flavor and crispiness, baste chicken and potatoes every 15 minutes!!!

Tuesday, November 16, 2010

Baked Pork Chops with Rosemary & Dijon

What an excellent dinner to compliment a Back Squat day in the gym. I can feel I have hamstrings with every delicious bite! :-) This really was a pretty easily put-together dinner with great flavor and maximum satisfaction! Hope you enjoy!

6 pork chops (about 3/4" thick)
1/4 C olive oil
1/4 C apple cider vinegar
2 T organic Dijon mustard
2 T fresh chives, finely chopped
2 T fresh rosemary, finely chopped
Freshly ground black pepper
Pinch sea salt

Preheat oven to 450 degrees. Arrange pork chops in a large baking dish. In a bowl, mix together olive oil, vinegar, mustard, chives and rosemary (and add some salt & pepper if desired). Spoon 1/2 the mixture over the pork chops. Put pork chops in oven and cook for 15 minutes. After 15 minutes, turn pork chops over and pour remaining mustard mixture over the top. Continue baking for another 15 minutes. Put pork chops on a plate, and spoon the extra juices over the top. Enjoy!

We served this with some baked sweet potatoes (that I seasoned with rosemary & garlic powder), and a simple green salad. Very tasty... can't wait for the leftovers!!!

Monday, November 15, 2010

Baja Cod Filets

I can't claim this recipe... This is 100% Scott's incredible creation! I was just the Sous-chef in the kitchen watching it all happen before my very eyes! He had a vision, and a plan... and it played out great! He deserves an A+ for this Paleo creation, which he calls Baja Cod. Hope you'll give it a try! It's made a place on my "favorites" list! Enjoy... (and thanks for cooking, Scott).

4-6 Cod filets
1/2 Red onion, finely chopped
6 cloves garlic, minced
1 large jalapeno, seeded and finely chopped
1 T olive oil
2 tomatoes, diced
1 avocado, diced
1 Bunch fresh cilantro
about 2 T lime juice
about 2 T tequila
~2 tsp. chipotle seasoning
~1 tsp. black pepper
Pinch sea salt

Preheat oven to 350 degrees. Season fish filets with chipotle, ground black pepper, and salt. Heat olive oil in a heavy skillet. Quickly brown fish, about 2-3 minutes, on each side (seering on the spices). Place in a baking dish, and put in the oven. Set a timer for 10 minutes. Deglaze the fish pan with lime juice (scraping loose all the tasty bits). Add onions, garlic and jalapeno peppers to pan. Saute until soft, and liquid is almost gone from pan. Now add the tequila, mix well and pour saute mixture over cod filets and continue baking for their remaining time. Combine tomatoes, avocado and cilantro. When there is about two minutes left for the fish, add the tomato mixture over the top... and serve! Yum.....

Great served with cauliflower rice and some sauteed veggies! :-)

Tuesday, November 9, 2010

Crock Pot Pot Roast

This is one of my favorite crock pot dinners! It truly doesn't get any easier... and it's so comforting and delicious. This is the kind of meal you don't mind coming home to on these dark cold evenings. No need to worry about potatoes in this pot roast recipe, rutabaga's work just as well... if not better! Enjoy and stay warm!

3-4 lb. chuck or rump roast
6 cloves garlic, pealed
1 yellow onion, quartered and sliced
1 large rutabaga, peeled and chopped in chunks
1 turnip, peeled and chopped
2 stalks celery, chopped
2 carrots, chopped
1/2 C white wine
Ground black pepper

With a knife, cut small slits into the pot roast (as many random slits as you have garlic cloves). Stuff garlic gloves into the meat, and place in crock pot, fat side up. Pour wine over roast and sprinkle with some pepper. Add veggies around roast, cover, and cook on low for 5 hours. Eat well, and enjoy the fruits of your labor! ;-)

Monday, November 8, 2010

Baked Pears

Here is a warm, comforting, Paleo dessert, that is just perfect for these chilly Autumn days! It's a simple dessert, full of sweet fruity flavors with hints of vanilla and cinnamon! It's tasty and presentable... and perfect for your Paleo guests! Hope you enjoy...

4 ripe Bosc pears, with stems (washed and dried)
1 C sweet, fruity white wine (I used a sweet Madeira)
1/4 C honey
1 tsp. vanilla extract
2 cinnamon sticks (halved)
2 bay leaves

Preheat oven to 400 degrees. Cut thin slice off the bottom of each pear, so they will stand upright nicely. Place pears in a shallow baking dish or pie pan. Whisk wine, vanilla and honey in a bowl. Pour over the pears. Add cinnamon sticks and bay leaves around the pears.
Roast pears for about 45 minutes, basting every 15 minutes! Carefully transfer pears to a serving dish. Pour wine mixture into a small saucepan. Bring to a rolling boil for about 5 minutes, until thickened. Drizzle over the pears and garnish with the cinnamon sticks and bay leaves. I think it's best served warm, but it would definitely be good at room temperature or even chilled. Yummmm!

*I adapted this recipe from a Riesling Baked Pear recipe I found on the site:

Thursday, November 4, 2010

Baked Sweet Potato Crinkle Fries

We eat sweet potatoes a lot. Crinkling them is a fun way to change things up a bit! Same ol' sweet potato... snazzy new look! I used my 'crinkle cutter' kitchen gadget on tonight's sweet potatoes to give them a showy & presentable look! They cook quicker this way, and the kids seem to enjoy them more! You can get a crinkle cutter at most kitchen stores for under $10. Works well with other vegetables, too. Just a fun kitchen gadget to have on hand...
Hope you enjoy!
2 large sweet potatoes/yams, peeled and crinkled
2 tsp olive oil
spices of choice:
I used approximately 1 tsp of each:
black pepper, garlic powder, onion powder
a pinch of sea salt & a pinch of cayenne pepper

Preheat oven to 400 degrees. Peel sweet potatoes and cut into thirds or halves (depending on how large the sweet potatoes are). Use your crinkle cutter to measure where to cut! My crinkle cutter yielded about a 3 inch fry. Toss crinkled sweet potatoes in olive oil and spices. Spread over a cookie sheet and cook for about 25 minutes (toss halfway through cooking time). I broiled them for an additional 5 minutes... just to get a little more crispy on the outside.
Serve and enjoy! Tasty AND ascetically appealing! ... a fun addition to any meal. Enjoy!

Tuesday, November 2, 2010

Paleo Gourmet: Beef Meatballs with Spaghetti Squash

This was my lunch today! Paleo Brands Grass Fed Beef Meatballs with Spaghetti Squash! ...My personal favorite Paleo Brands meal. Sometimes living Paleo in today's hectic world requires some modern day conveniences. Paleo Brands offers frozen Paleo Gourmet entrees for today's hunter gatherer! They offer 5 delicious selections, that I think make great emergency meals. I love them for lunches, when I do not have adequate leftovers. It's just nice to know that there are options out there for us busy Paleo enthusiasts! I recommend checking out their website for Paleo Gourmet meals at your finger tips!
They also offer an Almond Paleo Raisin Cookie (which I love mid-morning with a cup of coffee). I know, on good authority, that they will be offering a Barbecued Beef Jerky VERY soon!
Check 'em out...

Owned and operated by some good Paleo folks you may know! Robb Wolf (The Paleo Solution), John Welbourn (CrossFit Football) and Joe Cappuccio.

Give them a try! Oh...and meals are shipped FREE!

Monday, November 1, 2010

Crock Pot Paleo Chicken Cacciatore

I love my crock pot! Especially this time of year! Especially tonight! This cacciatore really turned out great and was SO unbelievably easy! But the best part is coming home to watch the Giants in the World Series! a house that smells wonderful a dinner that cooked itself! ...and to an awesome VICTORY for the bay area! Whooo Hooo, Giants! What a night!

8 Chicken thighs, with bone (and skin)
1 bell pepper, red or green, or both!
3 stalks celery, chopped
1 yellow onion, sliced
1/2 C red wine
1/2 C chicken broth
1/2 C water
15 oz. can diced tomatoes, no added salt
1 T Italian seasoning
1 tsp. black pepper
pinch sea salt

1 spaghetti squash

Add all ingredients to the crock pot. Turn it on low, and walk away for 5-7 hours! That's the beautiful part! 45 minutes before you're ready to eat, bake the spaghetti squash: Heat oven to 375 degrees. Pierce several holes in the spaghetti squash, and put the entire squash in the oven for about 20 minutes. Remove the squash and slice it in half (the oven makes it soft and easier to cut). But be careful... it will be hot!!! Scoop out the center pulp and seeds. The flesh will still be too hard, so put both halves back in the oven, face down on a baking sheet, with about 1/4 C water. Cook for an additional 20-25 minutes. Use a spoon and scrape out fleshy part from the shell of the spaghetti squash, it scrapes out very easily! It will work magic as a spaghetti/pasta substitute! Place 1-2 chicken pieces on the squash and spoon some sauce over the top. I hope you enjoy this totally easy and tasty VICTORY dinner!

Tuesday, October 26, 2010

Pork Meatballs with Mashed Savory Sweet Potatoes

Meatballs are a household favorite, so when meatballs are on the menu the family is pleased! There are so many different ways to cook them, and you really can't go wrong with any variation! I enjoyed tonight's pork version. The cinnamon, nutmeg and pecans gave it a very comforting Fall feeling that paired really well with the savory spices in the sweet potatoes! It was total comfort food at its best and a great way to enjoy these crisp Fall evenings!

Pork Meatball Recipe:
1 lb. ground pork
1 egg
1/2 C applesauce
1/2 C super finely chopped pecans (I used a food processor)
1 T finely chopped fresh flat leaf parsley
1/2 tsp. cinnamon
1/2 tsp. onion powder
1/2 tsp. ground black pepper
1/4 tsp. fresh ground nutmeg
pinch sea salt
2 T olive oil

Heat olive oil in a large skillet over medium heat. Combine pork and all other ingredients, mix well (I love to use my hands for this). Form into about 2 inch balls (which should make roughly 22-24 meatballs). Place in the skillet and brown on all sides. I did this fairly quickly and then placed in a 350 degree oven for 10-15 minutes to finish up. While they were baking, I made the sweet potatoes...

Mashed Herbed Sweet Potatoes:
3 large sweet potatoes, peeled and quartered
1 T olive oil
3/4 C coconut milk
2-3 cloves garlic, minced
1/2 yellow onion, diced small
1 T finely chopped fresh rosemary
1 T finely chopped fresh mint
1 T grated orange zest
1/4 tsp. fresh ground black pepper
pinch sea salt

In a 5 quart pot, boil potatoes for about 10 minutes, until tender. Saute onion and garlic in 1 tsp. olive oil until translucent and tender. Mash potatoes and mix in coconut milk, remaining olive oil, orange zest, salt and pepper (I used an electric mixer to give it a smooth, creamy texture). Fold in sauteed garlic and onion mixture and fresh herbs. Mix well. Serve & enjoy!

Monday, October 25, 2010

Paleo Pancakes... Revisited

Sunday morning was the perfect day to wake up to the sound of rain on the roof, a cup of hot fresh brewed coffee, and the smell of nut butter pancakes on the grill! What a special way to spend a Sunday morning.

I actually make these nut butter pancakes a lot. It's a very forgiving recipe if the quantities aren't exact or if you want to change up the flavors a bit. I was in the mood for banana chocolate chip pancakes... paleo-style, of course! Hope you enjoy!

1/2 C nut butter (I used equal parts cashew butter and almond butter)
1 ripe banana
2 eggs
1 tsp vanilla
1/4 C raw organic cocao nibs
dash cinnamon

Combine all ingredients. Mix well. Heat a non-stick griddle pan to 400 degrees. If you don't have one, use a non-stick skillet over med-hi heat (coat with a little coconut oil). Pour the nut butter pancake mix on the grill to form round pancakes. Flip and serve!
You could top with a little fresh berries if desired. If your really lucky you can enjoy these while wearing some comfy pajamas, sipping a hot cup of coffee, listening to the sound of rain outside. Leftover pancakes make great snacks, too! :-)

Wednesday, October 20, 2010

Pan Fried Flap Steak with Leek & Shiitake Mushroom Sauce

SUCH an exciting night around our house! The Giants are up 3-1 in the series! Woot woot!
You got to LOVE Ooooribe!!!! Torture never felt so good!! Hope you enjoy the dinner! Flap meat!!! Got it at Costco! Just like skirt steak or flank steak, but cheaper! If you can find it... go for it! and GO GIANTS!

2-3 lbs. Flap meat
1 tsp. olive oil
1 tsp. garlic powder
1 tsp. black pepper
1/4 tsp. crushed red chili flakes
pinch sea salt (optional)
1/4 C red wine
1/4 C beef broth
2 cloves garlic, minced
8-10 shiitake mushrooms
1 large leek, washed well, thinly sliced white and light green parts
1/2 tsp. arrowroot powder

Coat flap meat with a tad of olive oil and rub with seasonings (garlic powder, black pepper and crushed red chili flakes), set aside. Heat skillet or grill pan to medium high heat. Grill flap steak for about 10 minutes on each side. While flap steak is cooking, saute garlic in a little olive oil. Add leeks and mushrooms, as they cook down and soften, add red wine. Mix together arrowroot powder and beef broth. Add to pan and cook on medium temperature until sauce starts to thicken. Remove from heat and set aside. Slice steak across the grain and pour mushroom leek sauce over the top. Add a pinch of celtic grey sea salt (if desired). Serve this with your choice of side... a tossed green salad or steamed veggies would be tasty! We just had some simple sliced heirloom tomatoes. Hope you enjoy!

Tuesday, October 19, 2010

Paleo Beef Stew

Well, stew weather has arrived! In fact, it hit with such urgency that I made a special trip to the store for just stew ingredients. It was as delicious as I remembered and made lots of leftovers! What a way to welcome the cooler weather! I think I'll be keeping the crock pot out for awhile!
Comfort food is only a crock pot away!

Recipe: I like to keep my stew vegetables and meat on the larger, chunky side!
2 pkg. stew meat (about 1 lb. each)
2 carrots, sliced thick
3 stalks celery, sliced
1 large rutabaga, chopped in big chunks
2 turnips, chopped in chunks
1 parsnip, sliced thick
10 boiler onions, whole, peeled
32 oz. organic beef broth
1 C almond meal
1 tsp black pepper
2 tsp garlic powder
1 T oregano
pinch sea salt
1 bay leaf
1 T olive oil

Heat olive oil in a skillet. In a ziplock bag add almond meal and all seasonings (except bay leaf). Place stew meat in bag and thoroughly coat. Brown stew meat... (you may have to do this in batches, depending on how large your skillet is), add to crock pot (include all almond meal-spice bits). Add all vegetables to crock pot (except boiler onions). Cover meat and vegetables with beef broth, add bay leaf, and cook on low for 4-6 hours. About 20 minutes before serving, add boiler onions - cook until tender.
Serve and enjoy this cool weather friend!

Thursday, October 14, 2010

Sauteed Spinach, Grilled Sausage & Heirloom Tomatoes

This has been a busy week... I needed another quick dinner! Tonight's dinner was from our Costco shopping trip. Yes... even the organic heirloom tomatoes! Which were absolutely delicious, by the way... and 1/2 the price! Way to go, Costco!

Heat 2 tsp olive oil in a saute pan, and add 1-2 cloves chopped garlic. Add baby spinach to pan and cook down. While the spinach is cooking down, grill sausages. Serve sausage on top of spinach and serve with sliced heirloom tomatoes. Yummy and easy! :-)


Wednesday, October 13, 2010

Marinated & Bacon Wrapped Pork Chops

I know, I know... Pork again. I didn't plan my week very well. But... these pork chops were great! I got up this morning and prepared the marinade, so it would have ample time to cure. They were very tender and flavorful. Hope you enjoy!

6 pork chops (about 1/2 in thick)
1/4 tsp. red chile flakes
1/2 tsp. ground black pepper
pinch sea salt (optional)
6 oz. 100% pineapple juice
2 cloves crushed garlic
1/2 C fresh cilantro, chopped
6 pieces bacon

Trim pork chops of all visible fat, and pound slightly. Sprinkle chile flakes, pepper, and salt over both sides of pork chops. Put in a ziplock bag. Put in crushed garlic and pour pineapple juice in bag. Let marinate for 6-8 hours. Preheat oven to 375 degrees. Wrap each pork chop with one piece of bacon and place in a baking dish. Sprinkle with chopped cilantro and any remaining pineapple juice. Bake, uncovered, for 45 minutes.

We served this with steamed zucchini (also sprinkled with a little cilantro) and some very simply baked sweet potatoes. Hope you enjoy... we did! I would definitely make this again. The pork chops would be great grilled, too. You could even omit the bacon?! Have fun with it... the pineapple juice is such a GREAT marinade ingredient (both a flavor enhancer and tenderizer)! Enjoy!!! :-)

Tuesday, October 12, 2010

Smoked Pulled Pork Over Sauteed Cabbage

I know we all have those kind of crazy evenings when cooking dinner just isn't an option! Whatever the situation may be, it's important to have quick resources on hand to get you through. When I shop at Costco, I always pick up some of their Smoked Pulled Pork (in the refrigerated section) for just such occasions. It's simply made, pure ingredients, totally Paleo, and super tasty! It has saved dinner a number of times! (It can be kept frozen, too) I highly recommend this Paleo kitchen helper...

I served this Costco special with some sauteed cabbage. Again, this took very little time. (It was done by the time the pulled pork was heated and ready to serve).
Cabbage Saute: (I didn't add any additional seasoning to the cabbage because the Pork is SO flavorful)
1 head cabbage
2 tsp. olive oil
1/2 yellow onion, sliced
2 C sliced mushrooms
Heat oil in skillet and saute onions until translucent. Add mushrooms and saute until tender. Now add sliced cabbage... keep tossing and stirring until fully cooked (about 5-8 minutes). Cover with a lid if you want it to cook down faster, too.
Serve cabbage on a plate and top with the pulled pork! An easy 10 minute dinner!
We all could use a little help in the kitchen once in awhile! :-)

Monday, October 11, 2010

Paleo Macaroons

Can I just say that my daughter is the sweetest thing?! And she's becoming quite the Paleo baker, too! I came home from work to a house that smelled sweet from freshly baked macaroons... not just any macaroons, mind you. Paleo "Birthday" Macaroons! ...(kind of takes the sting out of turning 40-something)!

6 egg whites
1/4 tsp. sea salt
3/4 C Honey (preferably organic, local honey)
1 T almond extract
3 C unsweetened shredded coconut

Preheat oven to 350 degrees. In a mixing bowl, whisk egg whites and salt until stiff peaks form. Fold in honey, almond extract and shredded coconut. Form macaroons into small balls (or spell something fun)... Bake on a lined cookie sheet for 12-15 minutes (or until lightly browned around the edges).
Serve... and make someone smile! Enjoy...

Tuesday, October 5, 2010

Grilled Lamb Chops with Rosemary

This seemed like such a decadent dinner (and I guess it was)... but it was really simplistic! Simple yet delicious! Hope you enjoy...

6-8 Lamb chops
olive oil
4-6 sprigs fresh rosemary, minced
sea salt and black pepper

Coat lamb with a little olive oil, and season with sea salt, black pepper, and rosemary. Grill over medium heat until browned and to desired doneness! See? Simple!

For the sides, I sliced some sweet potatoes, sprinkled them with some more rosemary, garlic powder and black pepper and baked them at 350 for about 45-50 minutes! I sauteed 1/2 sliced yellow onion in a little olive oil, when tender and translucent, I added a handful of shiitake mushrooms. Then I added about 16 oz of baby spinach and sauteed until tender and wilted!

Monday, October 4, 2010

Italian-Style Sea Scallops with Spaghetti Squash

What a great Monday WOD... deserves a great Monday dinner! This was super tasty and really not difficult at all! I got the scallops at Costco. Such a great bargain! There are many methods for cooking spaghetti squash... the oven is my personal preference. Hope you enjoy!

About 20 bay sea scallops
1 yellow onion, chopped
3 cloves garlic, chopped
1 can, 15 oz, stewed sliced tomatoes (preferably organic, no added salt)
1/2 C + fresh basil, chopped
1 T olive oil
1/2 tsp. sea salt (always optional)
1/2 tsp. fresh ground black pepper
1 tsp. Italian seasoning
Splash (or about 1/4 C) red wine
1 spaghetti squash

Heat oven to 350 degrees. Pierce several holes in spaghetti squash and place in oven for 45 minutes. While squash is cooking, heat olive oil... sprinkle scallops with salt and pepper, and saute until golden brown. Set aside. Deglaze pan with splash of red wine. Add onions and saute until tender. Add tomatoes and Italian seasoning. When flavors are heated through and well blended, add scallops and basil. Simmer until ready to server.
Remove spaghetti squash from oven. Slice in half and remove seeds. Then just spoon out of shell onto your plate. *careful... it's hot!* Spoon scallop tomato mixture over spaghetti squash. Serve and enjoy!

Wednesday, September 29, 2010

Grilled Spice Rubbed Pork Loin, Zucchini & Pineapple

As the weather was still on the warm side, I decided to stick to the BBQ for our dinner! Tonight we grilled everything... even the pineapple slices!
Delicious with minimal dishes! :-)

Pork loin
1 tsp olive oil
2 tsp. coconut crystals (this added a little sweetness, but it's not necessary for the rub)
2 tsp. paprika
2 tsp. garlic powder
2 tsp. oregano
1 tsp. black pepper
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. coriander
Pinch sea salt (optional)

Zucchini, halved lengthwise
Sliced pineapple rings

Trim pork loin of visible fat. Coat loin with olive oil. Combine spiced ingredients and rub over the pork loin. Let it sit that way for about 15 minutes. Slice your zucchini and pineapple slices. The pineapple slices I left bare. The zucchini slices, I coated with a tad of olive oil and sprinkled with a little pepper and garlic powder. Heat grill to medium. Put pork loin on the grill, off to the side... not over direct heat. Cook for about 20-30 minutes (until internal temperature reaches 160 degrees). Place zucchini and pineapple on the grill (also in indirect heat) for about 8-10 minutes. Hope you enjoy!

Tuesday, September 28, 2010

Grilled Flank Steak Salad

It's hard to decide what to cook when it's so hot out! There was no doubt the oven needed to be avoided at all costs, so a quick grilled meat and a refreshing salad was all I could think of. I hope you're staying cool in this hot September!?

2 lbs. Flank Steak
2 T Spicy Brown Mustard
1 T lemon juice
2 T Balsamic vinegar
3 T Olive oil
1 tsp. black pepper
1 T dried oregano
1/4 tsp. red pepper flakes
pinch sea salt

Trim all visible fat off flank steak. Place in a ziploc bag. Combine all remaining ingredients and add to ziploc bag with meat. Seal well, and mix up all the flavors. Let marinate for at least 2 hours (preferably longer if you can). Heat grill to medium temperature and grill flank steak about 5-7 minutes on each side. Let cool... slice in slender strips... and place on top of your green salad!

Monday, September 27, 2010

Burger on a Portobello Bun

I was desperately in the mood for a good old juicy hamburger tonight! When a craving like that hits, you have to just go for it! I knew my family wouldn't mind. In fact, the kids were thrilled! I've been skimming around Robb Wolf's new book, The Paleo Solution, and noticed he used a Portobello mushroom cap in place of the bun on one of his burger recipes. I thought that sounded like an excellent idea! I also felt obliged to serve tonight's dinned with some baked sweet potato rounds and a large crisp green salad! Everything was delicious and it completely hit the spot! But let me warn you... this burger was particularly filling! Wow, that portobello, as delicious as it was, makes for one hearty burger! Hope you enjoy!

2 lbs burger (preferably grass fed beef)
Season burger with spices of your choice...
I used, garlic powder, dried oregano, and black pepper
portobello mushroom caps
olive oil

Mix seasoning with ground beef and form hamburger patties. Rub a little olive oil on portobello mushroom and season with a pinch of sea salt and black pepper (optional). Grill burgers to desired doneness. Grill portobellos just enough to heat through. Place hamburger patty on top of the mushroom cap. Top with a sliced tomato, lettuce, spicy brown mustard, onions or avocado... basically whatever you like, and ENJOY!

Thursday, September 23, 2010

Shrimp & Broccoli Stir Fry

A good old shrimp stir fry is such a great stand-by dinner! You can really use whatever vegetables you have on hand! And you can change up the spices to whatever suites your fancy! It doesn't take much time, and it always turns out delicious! I always keep the 2 lb. bag of frozen shrimp handy from Costco. I buy the raw, tail-on, peeled & deveined! This is one of my favorite quick meals.... Hope you enjoy!

Tonight's stir-fry:
Shrimp, (I took out about 20 frozen shrimp and did a quick thaw in warm water)
1/2 yellow onion, chopped
2 cloves garlic, minced
1 C grated carrots
1 C chopped broccoli
3 small red sweet peppers, chopped
1/4 C coconut aminos (soy substitute)
2 tsp. olive oil
dash cayenne pepper
1/4 tsp. red pepper flakes
1/4 tsp. black pepper
pinch sea salt (optional)

Heat olive oil in a skillet, and saute shrimp (this is when I added a little cayenne pepper and red pepper flakes). Cook until nicely pink! Set aside. In same pan, heat a little more oil (if necessary) and saute onion and garlic. Add peppers, broccoli and carrots. Add the coconut aminos and cook until vegetables are just tender. Add shrimp back to pan. Season with a little black pepper and sea salt (if desired). Toss well and serve! Enjoy!

Tuesday, September 21, 2010

Grilled Jerk Chicken with Grill Sweet Peppers

Have you noticed it's getting darker earlier? It's really starting to feel like Fall! Right down to all the leaves on my driveway and roof! But I'm not willing to give up the BBQ just yet!
The days are getting shorter, and it seems busier! I am needing week night dinners that are not too labor intensive. I need my sleep! Especially... after all those deadlifts today! I did get a PR today... which is just stronger reinforcement that I'm eating correctly!
Gotta love the pay-off days!

Jerk Chicken:
4 Chicken breasts
1 tsp. olive oil
1/4 C lime juice
Jerk seasoning spice medley (spice quantities are rough estimates... I mixed them until I found a blend I liked):
1 tsp. ground ginger, 2 tsp. ground chipotle chile, 2 tsp. garlic powder, 1 tsp. paprika, 1/2 tsp. allspice, 1 tsp. thyme, 1/2 tsp. nutmeg, 1/2 tsp. black pepper, 1/2 tsp. cumin, 1/4 tsp. cayenne pepper, dash cinnamon, and pinch of sea salt! Feel free to adjust to taste preference!

Trim chicken breast from visible fat. Coat with olive oil and rub spice medley over chicken breasts. Place in a ziploc bag and pour lime juice over the top. Marinate for at least 1 hour (2-3 hours would be best). Heat your grill to about medium temperature and cook chicken breasts for about 6-7 minutes on each side, until nicely browned and internal temperature is 170 degrees.

We slice up some sweet peppers in half and grilled those as well. We grilled those for about 10-12 minutes, right along side the chicken!

For an extra side, we sauteed some spinach with 1 tsp. olive oil and 2 cloves chopped garlic.

Hope you enjoy! :-)

Monday, September 20, 2010

Paleo Chili aka "Monday Night Football Dinner"

Well it's football season, and around my house that means Monday Night Football Dinners (or "Niner Dinners") as we like to call them. Simply stated, this is something quick, easy, tasty, and obviously an excuse to forego all mealtime etiquette! No setting of the dinner table, no sitting AT the dinner table... NO table at all ...(unless you count the coffee table)!
Our first "Niner Dinner" is a family favorite... Chili. It's just a big bowl of perfect football food and a nice change of season meal, too. Hope you enjoy! ... If only the 49ers had a better outcome. :-(

Paleo Chili Recipe:
2 lbs. ground buffalo or grass fed beef or one of each!
1 yellow onion
1 green bell pepper
3 cloves garlic
1 T olive oil
1 - 15 oz. can tomato sauce, organic, no added salt
1 - 14.5 oz can diced tomatoes (I used fired roasted)
8 oz beer (Red Bridge or St. Peter's)
2 T ground chipotle chile
1 T dried oregano
1 T cumin
1 tsp. ground coriander
1/2 tsp. ground black pepper
pinch sea salt

In a large pot, heat olive oil and saute onions, garlic, and bell pepper. When vegetables are tender, add the spices and blend well. In a separate skillet, brown the ground meat, and add to the pan. Pour in the beer and mix well. Add in the cans of tomato sauce & diced tomatoes. Stir well. Reduce heat and simmer, uncovered, until all ingredients blend well and chili thickens nicely. Serve hot with a cold beer and enjoy some Monday night football! May the team you're rooting for give you reason to cheer!
... Enjoy!

Wednesday, September 15, 2010

Robb Wolf's Book, The Paleo Solution: The Original Human Diet, NOW AVAILABLE!

ROBB WOLF, a Paleo Brands co-owner, well respected research biochemist, sought after strength and conditioning coach and utter expert in the field of Paleolithic nutrition; has released his much anticipated book, The Paleo Solution: The Original Human Diet. Robb has enlighted us with his popular podcasts and Paleolithic Seminars. He has made us laugh, and at times made us cringe, with his direct and vocal anecdotes on Paleo nutrition, all the while, captivating us with his ethusiasm and undeniable scientific data encouraging us to LOOK,FEEL and PERFORM better!

All book purchases made from September 14th - 19th will count towards the New York Times Bestseller list ranking.
Get your copy today! Click here to ORDER NOW!

Tuesday, September 14, 2010

Paleo Coconut Fried Chicken

We made this recipe only because we wanted to enjoy the leftovers for a picnic! Cold fried chicken is total picnic food, don't you think? And a tangy vegetable salad, too (a specialty my grandfather use to make when harvesting his garden)! This was a tasty combo, and even better on the beach over looking the Golden Gate Bridge! :-)

Coconut Fried Chicken:
Skinless, boneless chicken thighs, about 12 pieces
1-2 C shredded, unsweetened coconut
1/3 C cocnut flour
1/4 C arrowroot powder
1 tsp. of each spice: sea salt, black ground pepper, garlic powder, onion powder, ground sage, dried thyme, and dried oregano
1 T paprika
1/4 C water
2 C unsweetened coconut milk
about 1/4 C coconut oil and/or olive oil

Preheat oven to 350 degrees. Mix coconut flakes, pepper and paprika on a plate and set aside. Combine coconut flour, arrowroot powder and remaining spices... mix well. Mix in water and slowly add coconut milk with a fork to make a smooth batter (you may not use all the coconut milk to a good batter-like consistency). One at a time, dip each chicken thigh into the batter and arrange on a tray. Really coat the pieces well, and try to use all the batter. Now, dredge chicken thighs in the shredded coconut mixture, and coat each piece well. Heat oil in a larger skillet over medium heat. When oil is hot (make sure oil is hot)... add chicken pieces, careful not to over-crowd the pan. Cook until golden brown on each side (about 2 minutes). Transfer chicken thighs to a baking dish. Place in a preheated 350 degree oven, and cook for about 10-15 minutes.

Tangy garden salad:
1 basket cherry tomatoes, sliced in half
1 red onion, diced
2 cucumbers, chopped
1 green bell pepper
2 T chopped fresh cilantro
1 T lemon juice
2 T balsamic vinegar
pinch sea salt
1 tsp. black pepper

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