Month: April 2017

Ginger Thai Spice Chicken with Bok Choy Salad & <BR>Umeboshi-Sesame Vinaigrette

Ginger Thai Spice Chicken with Bok Choy Salad &
Umeboshi-Sesame Vinaigrette

Another cold leftover chicken lunch. So easy. So good! I work all week at my “other job” so on Mondays when I cook for my clients I always make enough for easy grab-n-go options in my own fridge too. This plate took about 3 minutes to throw […]

Grilled Asparagus With Avocado Oil & Malabar Black Pepper

Grilled Asparagus With Avocado Oil & Malabar Black Pepper

Springtime means more asparagus on the menu! With its distinct flavor and natural beauty, asparagus needs nothing more than a drizzle of avocado oil, a sprinkle of good sea salt, plenty of fresh ground malabar black pepper and a few minutes on a hot grill before […]

Spiced Lamb Meatballs with Basil Mint Pesto

Spiced Lamb Meatballs with Basil Mint Pesto

These little flavor bombs are pure protein and absolutely delicious. No fillers or binders such as nut flour, bread crumbs or eggs are added to this recipe. Not that those additions wouldn’t be delicious, just that this recipe was created for clients who are on a more streamlined eating protocol at the moment. Serve them warm as an appetizer or as a main dish with cauliflower “rice”, or over basmati rice would be great too, paired with a simple vegetable such as fresh steamed string beans or quickly grilled asparagus. They are great as leftovers too!

Notice the specific type of pepper (tellichery) I call for in this recipe. If you are a spice lover, you will appreciate the complex, fruity aromatics of this Indian peppercorn variety, milder than the malabar variety of peppercorn which I also love.

FOR THE MEATBALLS

Preheat oven to 350F. Sauté the onions in olive oil or avocado oil over medium-low heat until soft and translucent, about 4-5 minutes. Place the ground meat in a large mixing bowl, add the sauteed onions and the remaining spices and seasonings. Use your clean hands to mix together very well.

Line a rimmed baking sheet with parchment paper. Roll the meat mixture into 1.5 inch balls and arrange on the baking sheet. Bake for 12 minutes and test one to make sure it has cooked throughout. 15 minutes should definitely do it, but each oven ins a little different. The meatballs will release juices. Carefully remove baking sheet from the oven and let meatballs rest 5 minutes before serving with plenty of pesto.

FOR THE PESTO

  • 1 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • 1 medium clove fresh garlic, minced
  • 1 tablespoon fresh lemon juice – add more to your liking
  • 1 teaspoon fresh lemon zest
  • salt & fresh ground pepper to taste

Blend all ingredients together in a blender or food processor and adjust tastes to your liking.

 

Quick School Morning Breakfast

Quick School Morning Breakfast

We don’t eat paleo / primal 100% of the time, but I do try to give Magpie as many of these types of meals as possible without “labeling” them for her. Just infusing healthy eating habits into her daily routine. Eggs are always an easy […]

Balsamic Herb Baked Chicken Thighs

Balsamic Herb Baked Chicken Thighs

You probably have all the ingredients for this marinade in your pantry right now. If you don’t, you should! Make a full batch of this chicken so you have some leftovers, they’re great the next day. Cold, right out of the fridge, or room temp for […]

Chicken, Apple & Pecan Salad

Chicken, Apple & Pecan Salad

Who doesn’t love some cold leftover chicken for lunch?

Here I sliced Balsamic & Herb Chicken Thighs (recipe coming in next post) and placed them over a bowl of mixed salad greens drizzled with Primal Kitchen Avocado Oil Ranch Dressing. Added sliced celery, gala apple, and organic raw pecans. It was so flipping good!

A delicious meal that took less than 2 minutes to put together. Knife skills, people. For years and years I would not buy bottled dressings because I was not into their ingredient lists. Wow is it handy to have some bottled dressing in the fridge! Nice work, Primal Kitchen!

Seared Wild Salmon & Scallions

Seared Wild Salmon & Scallions

I usually buy wild sockeye salmon frozen. Maybe due to my years spent in a small upstate NY town where there were few grocery shopping options, too often when I got all excited and bought some “fresh” at the fish counter it was less than fresh at best. […]

Over Easies & Beet Greens

Over Easies & Beet Greens

Farm fresh over easies with garlic sautéed beet greens. Pastured eggs, fresh from a local farm whenever you can get them, are naturally rich in long chain omega 3 fatty acids, and higher in Vitamin E and Vitamin D than the typical grocery store egg. This […]

Coffee and Coconut Milk

Coffee and Coconut Milk

Little cup o’ sunshine on a cold rainy day.

Half-caff Lovebuzz with full fat coconut milk. I combine Lovebuzz 50/50 with organic decaf, both from Equal Exchange. Warm the coconut milk slightly and whisk it before serving in a pitcher.

I buy canned full fat coconut milk with no additives. It will keep for years in your pantry (well, not in my pantry, I use it a lot!) The only ingredients are coconut milk and water.

Perfect.