Unprocessed Living

A Healthy Living Recipe Box

Paleo Honey BBQ Chicken March 25, 2013

Filed under: Chicken,Crock pot,Main dish,My Favorites,Recipe — Crista @ 11:08 pm

HoneyBBQchicken3I’ve been in a bit of a cooking rut recently, thus the surge of new recipes and posts…what I’ve learned in my Paleo journey is that my tastes (along with that of the 7-year-old) are relatively simple, and I’m a lot happier if the effort (and number of ingredients) that go into a dinner recipe are similarly simple. I’m getting better at eyeballing amounts and modifying ingredients to suit our simple tastes, and I’d been wanting to revisit this BBQ Chicken recipe I tried a while back with mixed results. I really felt like it had potential, and, as it turns out, my instincts were correct! At the last minute, I thought to add the honey, and it was the perfect addition.

I loved this version, and though the 7-year-old didn’t have it tonight, I’m positive she will love it too. It may not be pretty, but it’s simple and delicious, and perfect with a side of fresh steamed broccoli or roasted brussels sprouts.

HoneyBBQchicken1

Ingredients:
1 lb boneless chicken thighs
1 large sweet onion, sliced
1 tbsp mustard powder
1/2 tbsp sweet paprika
1/2 tbsp onion powder
1 tsp garlic powder
1 tsp lemon pepper
1 tsp dry basil
1/2 tsp chili powder
1 tsp  sea salt
1 tbsp raw honey

 

Rinse chicken and pat dry with paper towels. Line bottom of crock pot with sliced onions. Place chicken in crock pot on top of onions. Combine all spices in a bowl and mix well. Rub spice mixture over chicken in a thick layer without missing any spots. Place dollop of honey on top of rubbed chicken. Place lid on crockpot and cook on low for 5-6 hours.

BBQchicken4BBQchicken5

Advertisements
 

Paleo Blueberry Muffins

Filed under: Breakfast,My Favorites,Recipe,Snack — Crista @ 10:54 pm


Modified from http://fastpaleo.com/blueberry-muffins/

I’m not, historically, a big blueberry muffin fan, but the 7-year-old and I have both been growing tired of banana bread and apple muffins, so I asked her if we should try blueberry or morning glory muffins for this week. She went with blueberry and I found the simplest recipe I could. It’s FANTASTIC! Not particularly sweet, and a bit more like a scone in flavor, but oh. my. YUM! My parents didn’t care for them, but I was in love at first taste, and I knew I had a hit when baby girl had THREE while I was in the shower this morning. These will definitely be made again.

BlueberryMuffins1

Ingredients:
2 1/2 cups almond meal/flour
1/2 tsp baking powder
1/2 tsp sea salt
3 eggs, whisked
1/4 cup raw honey
1 tbsp organic vanilla
1/2 cup blueberries

 

Preheat oven to 300° F. Line 12 muffin cups with muffin liners or grease each cup well with coconut oil or grass-fed butter. In a large bowl, mix together almond flour, baking powder, and sea salt. Whisk in the eggs, raw honey, and vanilla until fully combined. Gently fold in the blueberries.

Fill each liner 3/4 full with batter and bake for 30-35 minutes. The top should be spongey but firm when pressed and your finger should not go through into the muffin.

Cool for 5 minutes and remove from muffin pans.

BlueberryMuffins2

 

Paleo English Muffin/Scone

Filed under: Breakfast,Miscellany,My Favorites,Recipe,Snack — Crista @ 10:37 pm

Found here: http://fastpaleo.com/quick-paleo-english-muffins/

When this popped up in my FB newsfeed last week, I knew I had to try it. While I really don’t miss bread, I do love a good buttered up English Muffin once in a while. This didn’t come out quite as I expected, but it was still really tasty! It was a bit more spongey than you good ‘ole Thomas’ EM, and tasted almost a bit more scone-like. I couldn’t quite put my finger on what it reminded me of, but it didn’t really matter since I thoroughly enjoyed devouring it! Would be excellent with some honey spread on it with a little grass-fed butter. Definitely meets that carb craving!

EnglishMuffin1Ingredients:
1 tbsp melted grass-fed butter (or coconut oil)
⅛ tsp baking soda mixed with ¼ tsp apple cider vinegar (this replaces baking powder)
1 egg, beaten
1 tbsp almond milk (coconut milk or organic cream could be subbed)
1 tbsp coconut flour
¼ tsp raw honey (or 6 drops liquid Stevia)
1 pinch sea salt (optional)

Preheat oven or toaster oven to 400 F. Melt butter or oil in a round, glass, or ceramic ramekin. In a separate small bowl, mix baking soda and apple cider vinegar together (it will be very fizzy and bubbly) and set aside. Add the remaining ingredients to the ramekin, and whisk or stir with a fork very briskly. Add the baking soda/cider vinegar mixture to the ramekin. Stir well. Continue stirring, scraping sides, until clump free. Bake at 400 F for 12 to 15 minutes, until middle is firm. Cool enough to handle, and cut in half sideways. Toast in a buttered or oiled frying pan, until lightly browned on each side.

EnglishMuffin3

 

Paleo Chocolate Mousse March 21, 2013

Filed under: Dessert,Miscellany,Recipe,Snack — Crista @ 10:45 pm

Modified from http://chocolatecoveredkatie.com/2012/01/16/chocolate-frosting-shots/

When I saw something about “healthy” chocolate frosting shots in a FB post, I had to check it out. I then saw that I could easily make it paleo, and it was just too irresistible not to try! I’m still figuring out liquid stevia (the only kind I’ll use since the powdered/crystalized stuff is processed) and I think I used a little too much at 4-5 droplets, so I’m suggesting 2 in the recipe below. I also used more cocoa and vanilla extract (as the original recipe called for) but will lessen them as follows below next time. Will update when I try it again! It wasn’t bad as I made it, and the 7-year-old was reasonably happy with it for a treat. It is very rich and a little sharp in flavor, not all that unlike “real” chocolate mousse. It would definitely make a great frosting! 

Ingredients
1 can full-fat coconut milk
4 tbsp organic cocoa powder
1/4 tsp pure vanilla extract
2 droplets liquid stevia

Refrigerate can of coconut milk overnight, and don’t shake the can before opening. It should be very thick when opened, so use a spoon to transfer the thick cream to a bowl, leaving the majority of the watery milk in the can (which can be saved for recipes calling for coconut milk/water). Add cocoa, vanilla, and stevia and whip with a fork or beaters. Serve immediately, and store leftovers in the fridge. If left uncovered, the mousse/frosting with further thicken. (If it’s too thick, whip in some of the leftover coconut water from the can to the mix to thin it out.)

chocolate_mousse_frosting

 

Paleo Chicken Soup March 17, 2013

Filed under: Appetizer,Chicken,Main dish,Recipe,Veggies — Crista @ 10:43 pm

Modified from http://fastpaleo.com/chicken-cabbage-carrot-soup/

I’d been craving some old fashioned chicken soup for weeks, and when I saw this recipe for chicken, cabbage, and carrot soup I loved the sound of it, minus the cabbage. So, I used the basic premise but subbed a few things. Turned out pretty tasty, though I suspect it will be even better tomorrow!

Ingredients
2-3 free range, vegetarian fed chicken breasts
1 tbsp coconut oil
1 large sweet onion
4 cloves organic garlic
4 large organic carrots
3-4 stalks organic celery
1-2 tsp basil
Fresh ground sea salt and black pepper, to taste

Place chicken in large pot and cover with water. Bring to a boil, then simmer until cooked. While chicken is cooking, dice onion, mice garlic, and chop carrots and celery. When chicken is cooked, remove and set aside but keep stock water in pot. Place coconut oil in small skillet and saute onions until browned, over medium-low heat. Add minced garlic and saute until golden-brown. Add basil and saute a minute longer, until fragrant. Move onion and garlic mixture into chicken stock, then add carrots, celery, salt, pepper, and 4-6 cups of water or organic chicken broth (more if veggies are not covered in water). Bring to a boil, then reduce heat and simmer until carrots are tender. Stir in chicken and serve.

chickensoup1chickensoup2

 

Beef and Mushroom Stew (Take Two) March 4, 2013

Filed under: Beef,Crock pot,Main dish,My Favorites,Recipe — Crista @ 10:31 pm

Modified from http://paleomg.com/paleo-crockpot-beef-and-mushroom-stew/

Updated to add: tried this again a week later and modified the original recipe a bit further, as indicated in the ingredient list below. Delicious! Even the 7-year-old gave it a thumbs-up! Have also made it since with just white mushrooms and a sliced sweet onion. Very versatile!

I’d been planning to try this for months since it sounded pretty good, and though I wasn’t sure how I would feel about it in the end, it was time for something other than the same few recipes I seem to always make. It smelled great to come home to, but the vinegar made it a little sharp, in smell and taste. I knew to eliminate some of the spices from the original recipe for my taste, and I wondered about the vinegar but decided to go for it. I’ll definitely make this again, but will cut out most if not all of the vinegar. The 7-year-old tried some of the meat and thought it was “okay” but I think she’d like it with the vinegar eliminated. Will update on that when I make it next time!

Ingredients:
1-1.5 lbs grass-fed beef stew meat
1 package shiitake mushrooms
1 package baby portobello mushrooms
3 garlic cloves, peeled and flattened with a knife
1 cup pearl onions, peeled
1 organic sweet potato, chopped
1 cup beef or chicken broth
2 tbsp garlic powder
salt and pepper, to taste

Layer bottom of crockpot with mushrooms, garlic, and onions. Spread meat and sweet potatoes on top of the veggies. Add broth and sprinkle with garlic powder. Salt and pepper to taste, and cook on low for 6-8 hours.

BeefStew2BeefStew4

 

Paleo Italian Chicken March 1, 2013

Filed under: Chicken,Main dish,Recipe — Crista @ 10:01 pm

I’m not entirely sure where I got the basics for this recipe, but I think it was from a fellow CF’er at my previous box. I modified the original recipe to meet my tastes and it was a complete success! I’ve been wanting to try this for a while and so glad I finally did. Can’t believe how easy it was. I threw it all in a baking dish when I got home from CrossFit, put it in the oven, took a shower, and had a delicious dinner waiting for me. It made the house smell amazing too! I cooked up some zucchini chips (recipe forthcoming) for a side, but would have paired this with roasted brussels sprouts or broccoli if I’d had any on hand. Actually, a simple kale salad (or sauteed kale or spinach) would have been an excellent complement as well.

Ingredients:
1 lb. chicken breast
1 tbsp olive oil (or grass-fed butter)
salt and pepper, to taste
1 can artichoke hearts (halved or quartered)
1 cup sun dried tomatoes (or cherry tomatoes)
1 tsp dried basil

Preheat oven to 400 degrees. Place chicken beasts in baking dish over a small amount of olive oil or melted butter. Lightly eason with salt and pepper to taste and drizzle 1/2 tbsp olive oil over chicken (or place small slices of 1/2 tbsp butter on chicken). Place artichokes and tomatoes around and on top of the chicken. Sprinkle with basil and drizzle with 1/2 tbsp more oil (or place remainder of butter). Bake at 400 for 25 minutes.

ItalianChicken1ItalianChicken3

 

 
%d bloggers like this: