I love roast chicken! This was the most simply seasoned chicken I have ever made and also the quickest to roast. The pan sauce came together so easily while the finished bird was resting. I loved every bit of this meal and I would gladly make it weekly if my family let me ;) Instead of typing up all the recipe here, I’m posting a link to where I found it at Nom Nom Paleo (I love that name). Over there you’ll get to see step-by-step photos and extra tips and tricks. Thanks for reading, enjoy!
**Sorry for the lack of posting – things are much different in our house. My kids and I just finished our third week of homeschooling, so I have had to put the blog on the back burner :) I will post when I can! Thanks for stopping by :)**
Quick Post: One of my favorite combinations is chicken and sweet potato – I practically live off of this pairing! This is one of the most simple and cheap dinners I have tried since I changed my eating habits, and it’s just so good. I love how crispy the skin becomes and I eat it unashamedly! ;) Before I put the skillet in the oven, I browned up the skin in the pan on my stove – that’s optional, but I recommend it! Thanks for reading, enjoy!
Maple Roasted Chicken and Sweet Potatoes – adapted from Honey, Ghee and Me
- 2-4 chicken pieces (bone-in, skin-on)
- 2 sweet potatoes
- 1 yellow onion
- 3 tbsp maple syrup (the real stuff- makes a huge difference)
- 8 sprigs fresh thyme
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/4 tsp pepper
Preheat oven to 400 degrees. Begin by peeling sweet potatoes and chop them into one inch chunks. Chop the onions into a similar size and arrange the vegetables in the bottom of a baking dish. Pour in olive oil and maple syrup and season the chicken with salt and pepper. Toss to coat in the oil and maple syrup, and leave all the chicken and vegetables in one even layer. Top with thyme sprigs and bake for 1 hour uncovered, turning the chicken half way through cooking time.
This was so simple and flavorful, makes a big batch and it’s so versatile. We’re using this pork for BBQ pulled pork sandwiches, but you could use some in one of my favorite macaroni dishes or these amazing taquitos. I don’t cook pork often enough, but after trying this recipe out, I’m sure add it to the rotation. If you follow the recipe link, you’ll see that there are a few different ways to season this up, but I chose the “plain” version so the leftovers would be easier to use. Thanks for reading, enjoy!
Slow Cooked Pork Roast – adapted from The Kitchn
- 4 to 6 pound boneless pork shoulder or butt (or 5 to 7 pounds bone-in), trimmed of excess fat
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 2 tablespoons coconut oil
- 1 yellow onion, sliced
- 1 carrot, roughly chopped
- 3 stalks celery, roughly chopped
- 1 1/2 cups chicken stock
- 2 bay leaves
Preheat the oven to 325 degrees. Place a rack on the lower-third of the oven. Pat the pork dry with paper towels, and season with salt and pepper. Heat a large dutch oven over medium-high heat and add the oil. Sear all sides of the meat, add the vegetables and chicken stock and bring to a simmer. Once it simmers, cover and place in the oven. Bake for 2 to 4 hours, checking after the first two hours for “fork-tenderness” – My 4 pound bone-in roast was fall-off the bone tender at 3.5 hours. Transfer the pork to a large container. When cool enough to handle, use two forks or your fingers to shred the meat into pieces. Remove any large pieces of fat or bones. For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce. Pulled pork will keep for 1 week in the refrigerator or for up to 3 months in the freezer.
Quick Post: This was pretty good, but next time I’ll add less arrowroot powder for thickening. Thanks for reading, enjoy!
Paleo Orange Chicken – adapted from Paleo Cupboard
**shown with my modifications**
- 1 lb. boneless, skinless chicken thighs or breasts, chopped into bite-sized pieces
- Sea salt
- Ground black pepper
- 4 Tbsp. coconut oil
- 3 cups steamed veggies, I used carrots and green beans
For the Sauce
- 1 cup chicken stock or water
- 1/2 cup fresh squeezed orange juice
- Zest of 1 large orange
- 2 Tbsp. raw honey
- 3 Tbsp. gluten-free soy or coconut aminos
- 1 TBSP fresh ginger, minced
- Dash red pepper flakes
- 1 Tbsp. arrowroot powder
1. Season chopped chicken pieces with sea salt and pepper. Set aside.
2. To make the sauce, combine all ingredients in a medium size saucepan and stir to combine. Place over medium high heat and bring just to a boil, stirring frequently. Allow sauce to thicken and then remove from heat and set aside.
3. Place a large skillet over medium-high heat and add 1 -2 tablespoons of coconut oil and heat until it shimmers. Toss in the veggies and cook for about 2 minutes – remove them and set aside. Add the remaining coconut oil. Add the chicken pieces and cook for about 5-7 minutes or until nicely browned. Drain any excess fat from the pan and pour the sauce into the skillet. Add the veggies to the pan and stir to coat. Serve over roasted cauli-rice.
I’m really enjoying the paleo way of cooking! I have been going strong for two months now, and have maintained (without regular exercise), my 15 pound weight loss – all without counting calories or fat. One of the greatest benefits of the change is that I haven’t had a migraine or headaches! Also, food just tastes better and I’m never hungry:)
I rarely cook pork, let alone chops, but I really wanted to try out this recipe from Nom Nom Paleo. If I had cauliflower at the time, I would have made mock mashed potatoes. That would have gone perfectly with the chops because this dish makes a good amount of gravy. I was really pleased with the flavor, but next time I’ll probably add more apples to it.
I used three huge pork chops for this that were each about one inch thick!
It smelled amazing! Thanks for reading, enjoy!
Bacon Apple Smothered Pork Chops – adapted from Nom Nom Paleo
- 6 slices bacon
- 2 TBSP arrowroot powder
- 1 1/2 cups bone broth or chicken stock
- 2 pounds of bone-in pork chops
- kosher salt
- black pepper
- 1 TBSP ghee
- 1 large yellow onion, thinly sliced
- 1 apple, peeled, cored and thinly sliced
- 2 garlic cloves, minced
- 2 fresh thyme sprigs
Fry the bacon in a small saucepan over medium-low heat. Once the bacon is crisp, scoop it out and place it on a paper towel-lined dish.
In the same saucepan, add the arrowroot powder into the drippings to form a smooth roux. Keep whisking until browned, then pour the broth in and stir until incorporated. Increase the heat to med-high, and bring the sauce to a boil. Cook until thickened, then cover the pan and set it aside.
Season the chops on both sides with salt and pepper. Heat ghee in a large skillet over medium-high heat. When the pan is hot, add the chops and cook on each side for a minute or until golden brown. Transfer chops to a plate. Toss the apples and onions in the same skillet, season with salt and cook, stirring constantly. Continue cooking until the apples and onions brown on the edges. Add the garlic and saute until fragrant, then add the chops back into the skillet. Pour the reserved sauce over the chops and add the thyme sprigs. Bring the sauce to a boil, then reduce heat to low and cover. Simmer for 30 minutes or until the pork is fork tender.
Plate the chops, and top them with gravy and reserved bacon bits.
Quick Post: This taco meat was okay the first day, but even better as the week went on :) I made a few modifications to the recipe, but I added the link to the original as always :) Thanks for reading, enjoy!
Paleo Taco Salad – adapted from Stupid Easy Paleo
- 1 Tablespoon coconut oil
- 1 pound ground beef (*I used bison)
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1.5 Tablespoons chili powder
- 1 Tablespoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- tomato paste (*optional, I used a whole 6 ounce can*)
- 1/2 cup of bone broth, or water
In a small bowl mix together the chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and pepper. Set aside.
Melt the coconut oil in a medium skillet over medium heat. Once the coconut oil has melted, add the onion and sauté until soft. Add the garlic and sauté until fragrant, about 30 seconds. Add the meat and cook until no longer pink. Add the taco seasoning to the meat and mix well. (*I used all but about a tablespoon of the mixture*) Add the tomato paste and bone broth to the pan and continue cooking until it reaches your desired consistency. Taste for seasoning and adjust if needed. Serve immediately over chopped Romaine lettuce, and top with lots of veggies.
Yum! This is a new favorite that just gets better the next day. I love the cauli-rice and it is a good substitute for rice and I know I’ll be making this again. It takes more work than regular rice, but the flavor is savory, nutty, fluffy and much more nutritious. Thanks for reading, enjoy!
Chicken Fajitas – inspired by Simply Recipes
- 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts, divided horizontally, then sliced into 1/2″ strips
- 2 Tbsp coconut oil
- 1 large red onion, sliced lengthwise (root to tip) into 1/4-inch strips
- 2 bell peppers, sliced into 1/4-inch strips
- 2 Tbsp lime juice
- 3 Tbsp olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 jalapeno, seeded and minced
- 1/4 cup chopped cilantro
- Salt to taste
Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temp.)
Remove the chicken from the marinade. Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of coconut oil to the pan. As soon as the oil begins to shimmer, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side. Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.
While the chicken is resting, cook the onions and peppers. Add another tablespoon of coconut to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.
Oven-Roasted Cauliflower Rice – adapted from The Clothes Make the Girl
- 1 head of cauliflower, cleaned and cut into florets
- 1 TBSP coconut oil, melted
- salt to taste
Preheat oven to 425, and prepare two baking sheets.
Using a food processor, place a portion of the florets in the bowl with the blade attachment and pulse until the mix resembles rice – about 10-15 pulses. Pour the “rice” in a medium bowl and continue with the other florets. Pour the coconut oil over the cauliflower and sprinkle with salt. Using your hands, toss the mixture well and then spread half of the cauliflower onto each baking sheet.
Roast for 15 minutes and then rotate the pans and continue cooking until tender and beginning to get a few brown spots, about 10 more minutes.
I made this for the whole family, but served theirs with rice, and for a Paleo friendly side, use cauliflower “rice”. Thanks for reading, enjoy!
Beef and Broccoli Stir Fry – adapted from Deliciously Organic
For the Steak Marinade:
- 1 1/2 pounds sirloin, sliced thin against-the-grain
- 1 tablespoon fermented tamari sauce or coconut aminos
- 1 tablespoon dry sherry
For the Ginger and Garlic Mixture:
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 teaspoon coconut oil
For the Garlic Sauce:
- 3 tablespoons dry sherry
- 3 tablespoons chicken broth (homemade preferred)
- 3 tablespoons fermented tamari sauce or coconut aminos
- 1/2 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon arrowroot flour
- 1 teaspoon honey
For the Vegetables:
- 3 -4 cups steamed veggies – I used carrots, green beans and broccoli
Toss together the sirloin, tamari and sherry in a small bowl. Let sirloin marinate for 20 minutes at room temperature. Whisk the garlic, ginger, and 1 teaspoon of the coconut oil in a small bowl. Whisk together sherry, chicken broth, tamari, sesame oil, garlic, arrowroot and honey in another small bowl.
Heat a large 12-inch skillet over medium heat for 2 minutes. Add 2 tablespoons of coconut oil to pan and swirl to coat. Place sirloin in one single layer in skillet and don’t stir (meat should sizzle – if it doesn’t the pan isn’t hot enough). Cook sirloin for about 1-2 minutes until bottom side is brown. Turn, using tongs, and cook until brown on the bottom, about 1-2 minutes. Transfer sirloin to a clean bowl.
Add remaining 1 tablespoon of coconut oil to now empty skillet and heat until just shimmering. Add broccoli, green beans, and carrots. Stir continuously for about 1 minute. Make a well in the center of the vegetables and add the ginger-and-garlic mixture. Stir ginger and garlic mixture in the middle of the pan for about 45 seconds and then combine with the rest of the vegetables. Add sirloin slices (and any accumulated juices) and garlic sauce to pan. Toss until sauce begins to thicken and ingredients are well coated. Sprinkle with sesame seeds if using. Serve immediately.
This dinner was amazing – I didn’t even miss the carbs and cheese! ;) I used a pound each of bison and lean beef for the meat mixture, which I gently mixed, and formed into patties, then generously sprinkled fresh black pepper and pink salt on top. My husband expertly grilled them up; while I fried my egg – I’m not ashamed to admit that runny yolks are my favorite!
For my Paleo plate, I placed a piece of Romaine lettuce, some dip, two slices of tomato, the burger, more dip, and then the lovely fried egg. I could not wait to dig into this meal. And the kale chips? They’re so light and crispy, salty and savory and complimented the avocado dipping sauce perfectly. Thanks for reading, enjoy!
Avocado Dipping Sauce – adapted from Quick and Easy Paleo Comfort Foods
- 1 medium ripe Hass avocado
- juice and zest of one lime
- 1 clove garlic, peeled
- 1 TBSP Dijon mustard
- salt and pepper to taste
- 4 TBSP extra virgin olive oil
1. Halve the avocado, and remove pit and peel.
2. Place the avocado halves and the rest of the ingredients in a food processor and pulse until smooth and creamy. Serve as a spread, dip or dressing.
Kale Chips – adapted from Kansas City Mamas
- 1 large bunch of kale
- 1/4 cup olive oil
- salt and pepper to taste
1. Preheat oven to 350 degrees.
2. Lay each kale leaf on cutting board and cut out hard stem with a sharp knife.
3. Place leaves in a large bowl and wash well. Drain kale well, or spin in a salad spinner. Place leaves in a large bowl and coat with oil, salt and pepper and toss to coat.
4. Divide leaves onto two cookie sheets if necessary- you don’t want the leaves to steam. Roast for 15 minutes, being careful not to burn.
The money shot!
This was so amazing! Perfectly seasoned and juicy – and not at all coconutty! I will make this again and again – even my daughter who practically drinks ketchup, said it was good without it! That’s a win in my book. I served this with steamed carrots and green beans, seasoned with salt, pepper and my fave Kerrygold butter. Thanks for reading, enjoy!
Citrus and Herb Roasted Chicken – adapted from Practical Paleo
- 1 – 3 to 4 pound whole chicken, rinsed and dried
- 1 tbsp chopped fresh rosemary
- Zest of one orange
- Half that orange, sliced into fourths
- One small onion, quartered
- 4-6 cloves garlic, smashed
- 2 tsp kosher salt
- 2 tbsp coconut oil, melted (*or butter or bacon grease*)
- Fresh cracked pepper
- Kitchen string for trussing
- Half sheet pan
Preheat the oven to 375 degrees.
Remove and gizzards or organs from inside the chicken. Stuff the chicken with the onions, garlic, and the citrus, truss the chicken if desired. Brush the chicken with melted coconut oil, and sprinkle it with the chopped rosemary, kosher salt, orange zest, and black pepper, and roast about 55-65 minutes or until the internal temperature reaches 160-165 degrees. Cooking time depends on the size of the bird but is approximately 20 minutes per pound.