Recipes by Coach Angie
Salsa Verde Beef Stew
1.5 lbs stew meet
1 tbs cooking oil
3 large potatoes peeled and cubed
1 onion, 1 green bell pepper coarsely chopped
14 oz can stewed tomatoes
15 oz can pinto beans
7 oz can green chilis
1 cup green salsa
2 cloves minced garlic
palm-ful of cumin
Pour the cooking oil into the bowl and turn pot to saute. Put beef in and brown on all sides. Put other ingredients into the bowl. Stir well. There is not need to add extra liquid because the potatoes contain alot of water and you did not strain the tomatoes. Push the stew/meat button and use the + - buttons to set the time for 35 mins. Once timer goes off do a natural release for 7 mins, the quick release. Open the lid and enjoy the goodness.
Brown the beef in a skillet. add to crockpot. Add remaining ingredients and stir well. Cook on high for 4 hours or low for 6. Pop the top and eat happy!
Jalapeno Popper Chili - PROTEIN!!!!
Servings: 8 • Size: 1 generous cup, 1 oz avocado • Calories: 285 • Fat: 12 g • Carb: 20 g • Fiber: 5 g • Protein: 25 g • Sugar: 1 g
Sodium: 350 mg • Cholest: 83 mg
1 medium white onion, diced
3 cloves minced garlic
1 red bell pepper, diced
2 jalapeños, seeds removed
1 large sweet potato, 14 oz
1 lb 93% lean ground chicken
1 lb 95% lean ground beef
2 tsp smoked paprika
2 tsp chili powder
2 tsp dried oregano
2 tsp kosher salt
1 tsp ground cumin
1/4 tsp red pepper flakes
1 (14 oz) can petite diced tomatoes
1 cup reduced sodium chicken broth
chopped scallions, for garnish
8 oz diced avocado (from 2 small haas)
4 oz goat cheese (optional)
Place all the ingredients except the scallion, avocado and goat cheese in the slow cooker and cook on low 8 hours. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.
If you have frail taste buds leave the red pepper flakes out, you will have heat from the jalapenos. If you are like me, add an extra jalapeno and pile on the flakes! This is slap yo momma good!
Serve garnished with scallions and avocado on top.
Saturday, January 02, 2016
These two recipes are fast, easy on ingredients and go well together!
PALEO AVOCADO TUNA SALAD
(I use chicken)
Author: Cook Eat Paleo
Serves: 1-2 servings
1 lemon, juiced, to taste
1 tablespoon chopped onion, to taste
5 ounces cooked or canned wild tuna
sea salt and pepper to taste
Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
Fill avocado shells with tuna salad and serve.
10-MINUTE PALEO TOMATO SOUP
Author: Cook Eat Paleo
Serves: 4 servings
1 28-ounce can whole tomatoes
2 cups chicken stock
1 teaspoon garlic infused olive oil
1 tablespoon tomato paste
⅛ teaspoon chipotle chili flakes
salt and pepper to taste
Add all ingredients to Vitamix or blender and blend on high until smooth.
Pour soup into saucepan. Bring to a rapid boil, cover, reduce heat and simmer for 5 minutes to blend flavors.
Wednesday, December 16, 2015
Crack Slaw - Thank you Sarah Winfrey!
1 lb ground beef
salt and pepper
2 tablespoons toasted sesame oil
2 garlic cloves, minced
3 green onions, sliced
14 ounces coleslaw mix (if you don't want the carrots use the angel hair cole slaw or just shred up a head of cabbage)
2 tablespoons low sodium soy sauce
1⁄2 teaspoon sriracha sauce (this will be pretty mild so add to taste or you can use pepper flakes to taste)
1 (1 g) Splenda quick pack
1⁄2 teaspoon ginger paste (you could also use 1/2 teaspoon fresh minced ginger or ground ginger)
1 teaspoon white vinegar (any kind really)
sriracha sauce (to garnish)
Brown ground beef and season with salt and pepper to taste.
Remove from pan and set aside.
Heat up sesame oil and sauté garlic, onions, and slaw in sesame oil until cabbage cooked to desired tenderness.
Stir in the soy sauce, Sriracha sauce, Splenda, ginger and vinegar.
Add back in hamburger. Mix well and serve!
Serve with additional Sriracha sauce on the side for people who want to add spice.
Sunday, December 06, 2015
Buffalo Chicken Quinoa
– 1 cup raw quinoa
– 2 cups water
– 1 large/thick boneless chicken breast or 2 small/thin boneless chicken breasts, defrosted.
– 1 cup chopped broccoli ( you want small pieces)
– 1.5 cups shredded carrots and cabbage ( I buy the coleslaw bagged mix, which has both) :-)
– 4 green onions, chopped
– crumbled blue cheese, for garnish (optional)
– 1/3 cup olive oil
– 1/2 cup Franks Red Hot Wings Buffalo Sauce ( you can use another brand if you like, but this is by far the best that I have tried)
– 1 tsp seasoned salt, such as Lawry’s
In a medium saucepan, boil the raw chicken breast(s) in water until it is completely white with no pink in the middle. This usually takes about 15-25 minutes, depending on how much chicken you have. Be careful for the water to not boil/foam over. Once the chicken is cooked through, set aside on a cutting board or large plate. Shred/pull the chicken by taking two forks and pulling in opposite directions. Boiling the chicken instead of grilling it will make it super tender and perfect for shredding. Set Chicken aside. In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with a fork. While the chicken is cooking, get out a separate saucepan and add the frozen broccoli and some water. Bring to a boil and cook the broccoli until crisp tender, and not too mushy. Set broccoli aside.
In a small mixing bowl ( I use a regular cereal bowl actually), mix the 1/3 cup olive oil with the buffalo wing sauce and seasoned salt. Mix/stir until blended well together. Set aside
In a large skillet ( yes, I know…..this recipe calls for a ton of pots) heat a separate tbsp of olive oil until hot. Add the cooked chicken and add in a little of the buffalo sauce mix. Stir until the chicken has absorbed the sauce, for about a minute or so. Then, add in the cooked broccoli, cooked quinoa, the shredded cabbage and carrots and half of the green onions. Toss and stir together with the rest of the sauce. If you think it needs more sauce, mix a little more of the olive oil with the Buffalo Sauce, and then poor it on! Serve immediately and garnish with blue cheese crumbles and the extra chopped green onions.
Saturday, November 14, 2015
Spaghetti or Spaghetti Squash Carbonara (your choice, to pasta or not ta) And yes, breaking the rules, there is a bit of Parmesan....but not much...
8 ounces spaghetti or a prepared spaghetti squash (reserve 1/2 cu water)
2 large eggs
3/4 cup grated Parmesan
4 slices bacon, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
In a large pot of boiling salted water, cook pasta according to package, or microwave prepare squash.
In a small bowl, whisk together eggs and Parmesan; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water if using pasta, or the water from the microwave prep of the spaghetti squash, one tablespoon at a time, until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.
Hints: Work quickly so you do not have scrambled eggs, add chicken for added protein, A FRIED EGG ON TOP IS WAYYYY BUENO, and another layer of protein.
Wednesday, November 04, 2015
Fall Brunch... Cauliflower Bacon and Kale (or Spinach) Frittata
This recipe uses cauli in place of potatoes which I love! You can omit the cheese if you like!
2 TB Olive Oil, Divided
1 Small Onion Sliced
2 Cu Small Cauliflower Florets
1/4 Cu Water
5 Cu Chopped Kale or Spinach
3 Cloves Garlic Minced
1 TSP Chopped Fresh Thyme
1/2 TSP Salt Divided
1/2 TSP Pepper Divided
8 Large Eggs
1/2 TSP Smoked Paprika
1/2 CU Crumbled Goat or Manchego Cheese
Position rack in upper third of oven and turn broiler on high.
Heat 1 TB Oil in pan skillet, cast iron if you have one. Add onion, stir until it starts to brown. Add cauli and water. Cover and cook until tender. Add kale or spinach, garlic, thyme, and 1/4 tsp salt and pepper, cook until your green is wilted.
Whisk eggs, paprika and left over salt and pepper. Add veggies to your eggs, and stir gently. Wipe out your skillet. Add remaining oil and allow to heat. Add egg mixture back into skillet. Top with cheese if you are using it. Cover skillet until edges are set and slightly brown, about 5 minutes. Place the skillet in the oven and broil till cooked, about 2-3 minutes.
Monday, September 28, 2015
Sausage and Cauliflower Casserole -Thank you Amanda B!
1 head of cauliflower, cut into florets
1 tbsp extra virgin olive oil
8 oz. Italian sausage, casings removed
1 medium yellow onion, diced
5 cloves garlic, minced
4 sprigs thyme
1 28-oz. can whole peeled tomatoes
1/2 cup almond flour
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
Bring a pot of water to boil. Add the cauliflower florets to the pot and boil for 3 minutes. Drain and rinse the florets with cold water. Set aside.
Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 8-10 minutes until browned, using a spoon to break into small pieces. Stir in the onion, garlic, and thyme. Sauté for 5-7 minutes, stirring regularly. Add the tomatoes and juices to the pan and cook for 5 minutes more. Add salt and pepper to taste.
Remove the skillet from heat and carefully stir in the cauliflower. Transfer the mixture to a 9x13-inch baking dish. Sprinkle with almond flour. Bake for 20 minutes, and then turn the oven to broil and cook an additional 3-5 minutes. Garnish with parsley to serve.
By Rebecca Bohl (PaleoGrubs.com)
Monday, September 07, 2015
Alright..School is in but it is still warm out so grill while you can. I have crock pot recipes to come...but for now lets still enjoy summer!
SPICY STEAK AND CURRIED SWEET POTATO COINS
Choose your favorite cut.
2 Tbsp Paprika
2 Tsp Sea Salt
2 Tsp Cayenne
1 Tsp Black Pepper
Mix rub ingredients together in bowl. Pour olive oil over steak lightly and rub with your rub. I like to do this hours before I grill and throw some sliced jalapenos and garlic over just to flavor. Grill till your desired doneness. :)
SWEET POTATO COINS
2 Sweet Potatos Peeled
1/2 Cu Almond Flour
2 Tbs Curry Spice Blend..see below
1 Egg Beaten
1/4 Cu Bacon Fat or Coconut Oil
Cut Sweet potatoes into 1/4 inch coins and place on baking sheet. Then mix flour and spice blend in bowl. Dip sweet potato in egg then flour and place back on baking sheet. Melt your cooking fat, cover a pan completely with the melted fat over medium heat. Place the coins in the oil and cook 2-3 mins per side.
CURRY SPICE BLEND (you will have left overs, which is great!)
1 Tbs Curry Powder
1 Tbs Onion Powder
1 Tbs Paprika
1/2 Tsp Cinnamon
1 Tbs Sea Salt
Mix together thoroughly. :)
Saturday, June 06, 2015
Ok, it's summer. Your in a hurry, you want something fresh. Here it is. If you have a 'prep day' where you buy and wash and chop veggies and cook and grill meat, grill an extra chicken breast for this one. If not, boil a couple, or you can use canned chicken if your really in a hurry. Not the healthiest choice but I end up doing it all of the time. I make this by sight and taste so I dont have exact measurements but will do my best!
Angie's Favorite Chicken Salad
2 chicken breasts cooked and shredded or a large can of canned chicken
1/2 of a cucumber chopped
1/4 of a red onion minced
1/2 can black beans rinsed and drained
A bit of Chopped cilantro
Olive oil mayo or homemade paleo may (recipe to follow)
Add as much mayo to the chicken as you like. Throw in all of the other ingredients. Mix well. I love adding a bit of Sriracha (of course) and eating it in butter lettuce as a wrap!
1/2 tsp sea salt
1 tsp water
2tsp lemon juice
1 egg yolk
1 cu extra virgin olive oil
In a bowl, add yolk, then whisk in salt, then water, then lemon juice, then a touch of oil, keep whisking and adding bits of oil until it id the consistency that you like. It is alot of whisking, dont add too much oil. This is some work, but wayyyyyyy healthier than anything in the store. Sprouts carries Spectrum brand Olive oil mayo, and that is the best store bought that I have found if you dont have the time for this.
Sunday, May 31, 2015
This one is from PaleOMG Crockpot Curry Chicken!
1.5-2 lbs chicken breasts (or whatever suits your fancy)
¾ cup canned coconut milk
1 cup chicken broth
2 tablespoons tomato paste
3 garlic cloves, minced
1 tablespoon ground ginger
4-6 tablespoons curry powder
2 bell peppers, chopped into 1 cubes (i used yellow and red)
1 yellow onion, thinly sliced
salt and pepper, to taste
dash of red pepper flakes
Grab out your crock pot!! Wooooo crock pot time!
Add in the coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper, red pepper flakes, and whisk together.
Add in peppers and onions.
Next, add in chicken and pour broth over the chicken.
Mix all ingredients together to completely cover the chicken in the curry mixture.
Cover and cook at low for 6-8 hours or high for 4-5 hours.
Then eat it in a cute Tupperware bowl. Or plate….be that way. Brown or Cauli rice rock out with this dish as well!!!
Monday, May 25, 2015
In honor of the sun being out, some protein to recover from Murph, and the fact that summer is coming, this is what I had tonight! You can premake the butter and have it ready. I use it for other things. But you will need about 2 hours for the butter to be ready of you dont make it before hand....
New York Steaks with Chipotle Cilantro Butter
1 stick butter - room temp
2TBS chopped chipotle chilis in adobo (mexican food area at walmart, in a can)
2TBS chopped cilantro
1TBS tequila (optional)
However many New York Steaks you need
1. In a small bowl, use a fork and mix together the butter, chipotles, cilantro and tequila. Spoon onto parchment. Using the parchment as an aid, form the butter into a 4 inch long roll. Roll tightly and refrigerate about 2 hours.
2. Preheat grill, med-high. Season steaks with olive oil and salt and pepper. You can also rub them with garlic. Grill steaks to your liking. Serve with the butter slices over top.
I had with a bacon (of course) topped sweet potato. What?!?!!, My body needs the protein! :0)
Sunday, May 10, 2015
Spaghetti Squash Pesto Greatness
Adapted by Dylan Barnes
1 Spaghetti Squash
1 Package Italian or Chicken Sausage
Veggies: ( you can add or omit and make this dish your won, it is good with all kinds of veggies)
1/2 red cabbage sliced ( you wont taste it and it adds color and antioxidants)
1 bunch spinach, stems cut
Grape tomatoes cut in half
1/4 cu onion diced
1 small jar organic pesto sauce
Slice squash in half and place face down in 1/2 inch of water and microwave for 12 minutes. While that is cooking, brown sausage, then add veggies and cook until tender. Add pesto and let mixture simmer until heated through. Comb squash with fork until you have it like pasta. Serve meat mixture over squash... and if you are like me... drench it with sriacha!!!!!
Make this dish your own, whatever veggies you like whatever pasta you like... its yummy no matter what!
Monday, May 04, 2015
Slow Cooker Chicken Enchilada Soup:
3 Chicken breasts (uncooked)
1 can corn (can be omitted)
1 can diced tomatoes, drained)
4 Cu Low Sodium chicken stock
3/4 Cu diced onion
1 bell pepper diced
1 serrano pepper minced
4 cloves garlic minced
1 tsp chili powder
1 can organic enchilada sauce
2TBS low sodium or organic fajita seasoning
Add all ingredients into slow cooker for 4 hours on high. Remove chicken breasts and shred with fork. Add chicken back to soup and stir. Sprinkle with sea salt and pepper. Chop a handful of clinatro to garnish, add cheese if ya like!
Thursday, April 16, 2015
This weeks recipe has been submitted by Christine V! Tested and approved. You can thank her, because I test recipes that are posted and I dont eat seafood. Christine saved the day for you seafood lovers!
Shrimp and Pineapple Over Coconut Rice
1 cu coconut milk
1 cu brown basmati (or regular, or jasmine) rice
1 Lg shallot, thin sliced
1/2 pound asparagus (can be omitted if you hate it, replace with broccoli) cut into 1 inch pieces
1 red bell pepper diced
3/4 pound shrimp, peeled deveined
1 cu diced pineapple
3 tbs lime juice
2 tbs chopped cilantro
Place coconut milk, 1 cup water and rice in a saucepan and bring to a boil. Reduce heat to med-low, cover and simmer 45 minutes until liquid is absorbed. Meanwhile, heat large skillet over med-high until hot. Add shallot, asparagus and bell pepper. Cook 3 minutes or until veggies are browning. Stir in 1/4 cu water. Add shrimp pineapple and lime juice. cook 6-7 minutes until shrimp are opaque and veggies are tender.
Add red pepper flakes if ya wanna kick it up a notch!
Wednesday, April 08, 2015
This is by far and away my favorite thing to eat (except pizza). I like my food a bit on the spicier side so I do 1.5 times what the recipe calls for. So if you like it hot, dont be shy!
Paleo Sweet Potato Buffalo Chicken Casserole
2 lb. boneless chicken breasts, cut into cubes
4 large sweet potatoes, peel and cut into small cubes
1 tbs. paprika
2 tbs. garlic powder
5 tbs. hot sauce
1 tbs. palm sugar
1/4 cup melted ghee or butter
salt & pepper
1 cup bacon, cooked and crumbled
2 minced green onions
Preheat oven to 425.
Grease a large baking dish. Combine paprika, garlic powder, hot sauce, sugar, and melted ghee in a large bowl. Season with salt and pepper. Add chicken and sweet potatoes and toss to coat. Pour into baking dish.
Bake for 45 minutes, stirring every 10 minutes. Top with bacon and green onions and return to oven for another 5 minutes.
Sometimes I put avocado and and cilantro on after cooking just to change it up a bit... Because I eat this all of the time!!!!!!
Sunday, March 29, 2015
Ok, so last week I failed! this week you get THREE, yes, THREE recipes! a dinner, desert and a tortilla recipe. I am scouting good Paleo, or healthy enchilada recipes, for which you will need Paleo tortillas. The dinner recipe I had, but I cut up the chicken and had it in Paleo tortillas. ENJOY!
CILANTRO LIME CHICKEN AND AVACADO SALSA
2 1/2 lbs. boneless, skinless, chicken thighs - I used breasts instead... I am a boob girl.
3 Tbsp. cilantro
3 Tbsp. lime juice (1 1/2 limes)
2 Tbsp. extra-virgin olive oil
3 large garlic cloves, pressed
1/2 tsp. sea salt
fresh ground pepper
1 cup chopped tomatoes
2 avocados, diced
3 Tbsp. chopped cilantro
2 Tbsp. extra-virgin olive oil
1 1/2 Tbsp. red onion, finely chopped
1 tsp. lime juice
sea salt and fresh ground pepper
In a medium bowl, combine the cilantro, lime juice, extra-virgin olive oil, garlic, and sea salt. Season with fresh ground black pepper. Add chicken to the bowl and marinade in the refrigerator for 5 minutes.
Pre-heat the grill on high heat. Add the chicken and grill for 10-12 minutes (about 5 minutes per each side). You will notice that the thighs will start to shrink and plump up a bit when they are done.
Combine the salsa ingredients in a small bowl. Season with salt and pepper. Serve with chicken. Paleo tortillas are a great side, or to have this as tacos!
2 C. Almond Flour
1/8 t. Sea Salt
1/4 t. baking soda
4-5 T. Coconut oil, melted
1/4 C. Organic honey
1 T. Vanilla Extract
2-3 T. Coconut crystals-I did not have this, so I just left it out. It is taking the place of the sugar, so I will try to find it next time just for a little more flavor and sweetness. Honestly though, it was good without it, just did not look as pretty
2-3 T. Cinnamon
1. Mix all the dry ingredients, then mix in the wet ingredients.
2. Using a small spoon, take 1″ round balls of dough and roll them in coating.
3. Place on cooking sheet, and flatten. I used the bottom of a cup. Bake at 350 Degrees for 7-8 minutes. Allow to cool on pan, they will firm up to the perfect texture.
Ok, I have tried alot of tortilla recipes. This one is the easiest and I think overall best. These have more of a crepe consistency, but I have yet to find a recipe that makes a true tortilla like tortilla.
1 Cu Almond Milk
1 Cu Tapioca Flour
1/4 Cu Coconut Flour
1/4 Tsp Sea Salt
Start a large (best if cast iron) pan over high heat.
Mix the eggs and almond milk well. Add the flour and sea salt.
Pour about 1/3 cup of mixture into pan. Reduce heat to low. Flip tortilla when it gets bubbly on top like a pancake does.
Monday, March 16, 2015
Enchilada Chicken Stew
Eat it while the weather is cold and before I start posting grilling recipes!
6-8 hours 10 mins
2lbs chicken breasts
1 yellow onion, chopped
1 green bell pepper, chopped
1 (4oz) can of chopped jalapenos
1 (4oz) can of chopped green chiles
2 tablespoons coconut oil
1 (14oz) can of diced tomatoes
1 (7 oz) can tomato sauce
3 garlic cloves, minced
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons dried oregano
salt and pepper, to taste
bundle of cilantro, to garnish
avocado, to garnish
Pull out your handy dandy crockpot.
Add your chicken breasts.
Then add the rest of the ingredients on top, in any order.
Put on low for 8-10 hours or high for 6-8.
After it’s done cooking, use forks to pick at the chicken to shred it in with all the ingredients.
Top with cilantro and some avocado.
Eat up!! Oh and dont be afraid to slather with hot sauce!!!!!
Saturday, March 07, 2015
Ok this one is a keeper. I made it last night and had the left over filling today for lunch over spaghetti squash. Thanks to Christine V for turning me on to this one! :) I omitted the brussel sprouts and sprinkled paprika over top and drizzled with Sriacha. Other than that I made it true to what is written. You also have the option of using the prewashed microwaveable yams if you dont have time to cook the potatoes. My husband had his over a microwavable white potato and loved it as well.
Paleo Stuffed Sweet Potatoes
4 medium sweet potatoes, scrubbed
1 tablespoon coconut oil
1 teaspoon coarse sea salt or kosher salt
4 ounces bacon, chopped
2 boneless skinless chicken breasts, diced
2 cups packed baby spinach
1 cup bite-sized broccoli florets
½ cup shredded Brussels sprouts, trimmed and outer leaves discarded
¼ teaspoon black pepper
Preheat oven to 400° F. Rub the skins of the potatoes all over with coconut oil and pat them with salt. Prick them with a fork a few times and place on a rimmed baking sheet lined with parchment paper or foil. Bake until tender, about 40 minutes.
Make the filling: Sauté the bacon in a large skillet set over medium-high heat for 5 minutes. Add the remaining ingredients and continue sautéing until the chicken is cooked through and the vegetables are softened, about 10 minutes. Spoon the filling with a slotted spoon into the cooked sweet potatoes and serve. Sprinkle with paprika or drizzle with Sriacha if desired.
Saturday, February 28, 2015
Lime Marinated Crispy Beef
2 yellow onions
1 1/2lbs grass-fed flank steak, cut into 4 pieces
1 dried bay leaf
1/2 cup lime juice
3 cloves garlic, minced
1 1/2 teaspoons coarse ground sea salt
3 tablespoons extra virgin olive oil
1/2 teaspoon coarse ground black pepper
Peel and cut one onion in half and slice the other.
Place the beef, onion halves and bay leaf in a 5-quart deep saucepan with enough water to cover the ingredients. Place over medium high heat, bring to a boil, reduce heat to medium-low to simmer and cook for 20 minutes.
Remove the pan from the heat and allow everything to cool. Discard the bay leaf and drain the beef & onion mixture, save the broth to drink or to use at a later time.
When cool enough to handle, shred the beef by hand, pulling apart its fibers with your fingers.
Add minced garlic and 1/2 teaspoon of sea salt to a large mixing bowl and mash with the back end of a large spoon to form a paste. Add the shredded beef, sliced onions, lime juice and olive oil to the bowl. Toss to combine. Set aside the bowl to marinate for at least 30 minutes or up to a couple hours. The longer it marinates the more the meat absorbs the flavor, so go for an extra long marinating WOD if you have the time. Add the remaining sea salt and black pepper and toss to combine.
Heat a 10.25-inch cast iron skillet over medium-high heat. Working in batches, add just enough beef to the skillet to fill the bottom, without overcrowding. Sear for 3-4 minutes, undisturbed, to achieve a crisp texture. Toss the beef and allow it to cook another 2-4 minutes. Transfer cooked beef to a covered baking dish. You can keep it warm in a 250°F oven as you continue to repeat this step, until all the beef is cooked.
Serve with white or cauliflower rice. Cauli rice is the paleo friendly alternative. :)
Green chilis go well with this dish as well.
Sunday, February 22, 2015
Paleo Crock Pot Cashew Chicken
1/4 cup arrowroot starch
1/2 tsp. black pepper
2 lbs. chicken thighs, cut into bite-size pieces ( can use breasts or tenderloins as well)
1 tbs. coconut oil
3 tbs. coconut aminos
2 tbs. rice wine vinegar
2 tbs. organic ketchup (tomato paste would work also)
1/2-1 tbs. palm sugar (coconut sugar)
2 minced garlic cloves
1/2 tsp. minced fresh ginger
1/4-1/2 red pepper flakes
1/2 cup raw cashews
Place starch and black pepper in a large Ziploc bag. Add chicken pieces and seal; toss to thoroughly coat meat.
Melt coconut oil in a large skillet or wok. Add chicken and cook for about 5 minutes until brown on all sides. Remove and add to crock pot.
Mix coconut aminos through red pepper flakes in a small bowl. Pour mixture over chicken and toss to coat. Put lid on crock pot and cook on low for 3-4 hours.
Stir cashews into chicken and sauce before serving.
Yummo.... just sayin. You can wrap in butter lettuce (paleo)or have over brown rice or quinoa (non paleo).