Coconut Chicken Curry

Have you noticed, I keep referencing The Autoimmune Paleo Cookbook and Action Plan? It has been my survival guide on this new journey with Hashimotos because I have found the Action Plan very helpful, and the recipes delicious. So, here is yet another of my favorites.

Ingredients
1 Tbsp coconut oil
3 boneless, skinless chicken breasts
4 cloves garlic, minced
1 Tbsp fresh grated ginger
1 1/2 cups chicken bone broth
1 cup unsweetened organic coconut milk
3 celery stalks
3 carrots, diced (or about 2 cups)
1 tsp tumeric
cilantro (optional)
sea salt

Directions
1. Place saucepan over med-high heat and add coconut oil. Saute chicken until lightly browned and almost cooked through.
2. Add garlic and ginger and saute about 2 minutes.
3. Add broth, coconut milk, celery, carrots, and tumeric. Bring curry to a boil, then reduce heat and simmer, stirring occasionally, until vegetables and chicken are tender, about 35 minutes.
4. Stir in cilantro and season with salt. Serve immediately.

AIP/Paleo Stir Fry

Ingredients
4-6 chicken thighs
EVOO
3 cloves garlic, minced
sea salt
1/2 red onion, chopped
1 Tbsp fresh grated ginger
1 cup broccoli florets
2 peeled and sliced carrots


Directions
1. Add oil to pan and lightly season chicken with salt to taste, add to pan over medium heat until cooked through.
2. Add garlic, ginger, and onion and saute until soft, about 5 minutes
3. Add broccoli, carrots, and cook until tender.

*this recipe is easily made vegetarian or vegan by eliminating the chicken and using 2 cups of broccoli
**You could also add snap peas

Grapefruit Salad

Yet another favorite of mine from the Autoimmune Paleo Cookbook and Action Plan. My husband would like to eat this every night!!

Ingredients

FOR THE DRESSING:

1/2 c EVOO

2 Tbsp apple cider vinegar

1 Tbsp local organic honey

1 tsp freshly squeezed lemon

Pinch sea salt

FOR THE SALAD:

3 cups spinach

2 red grapefruits, peeled, sectioned, and chopped

1/4 c dried cranberries

Directions

1. Whisk all dressing ingredients together until well combined and set aside.

2. Mix salad ingredients in large bowl.

3 Add dressing and toss. Eat it up!!

Pear-stuffed Pork Loin

Ingredients

1 4lb boneless pork loin

1 pear, peeled, cored, and chopped

1 cup mushrooms

1/4 c. dried cranberries

1/2 onion, chopped

2 cloves minced garlic

1/2 tsp thyme

1 tsp chopped fresh parsley

Directions

1. Preheat oven to 325. Cut pork loin lengthwise through middle, leaving 2 " connected all the way down the length. Open like a book, then cut each side horizontally almost all the way through so you can unfold the pork almost flat. Set aside.

2. Stir pear, mushrooms, cranberries, onion, garlic, thyme, and parsley in a med bowl until combined. Spread this mixture evenly over pork and roll the pork up tightly.

3. Tie the pork roll with kitchen twine at 2" intervals to hold together. Place the tied loin on a baking tray and roast until cooked through, about 1 hour.

Cauliflower-Bacon Soup

Oh yummy. This was dream-a-vicious. Thanks again to the Autoimmune Paleo Cookbook and Action Plan.

Ingredients

6 strips organic bacon, chopped

2 leeks, whites only, chopped

1 tsp minced fresh garlic

2 heads cauliflower, cut into small florets

6 cups Chicken bone broth

2 Tbsp chopped fresh parsley, for garnish

Directions

1. Fry bacon in saucepan, stirring frequently, until cooked and crispy, about 5 min. Transfer to a towel-lined plate and set aside.

2. Place saucepan back on heat without wiping, add leeks and garlic and sauce.

3. Add cauliflower and broth to saucepan and add water to cover if cauliflower is not covered by liquid by at least 1 "

4. Bring to boil, then reduce to low, simmering until cauliflower tender, about 20 minutes.

5. Transfer to a food processor and use and immersion blender and process. Pour soup back into pot and add bacon. Serve warm with fresh parsley.

Beef, Bacon Wrapped

Ingredients

4 round steaks (or something similar)

salt to taste

8 slices organic bacon

2 Tbsp EVOO

Directions

1. Preheat oven to 450 deg. Season steak with salt. Wrap each with 2 slices of bacon and secure with toothpicks

2. Place a large skillet over medium high heat and add olive oil. Sear each side of the steaks, about 4 min per side.

3. Transfer steaks to a parchment paper lined baking tray and roast about 6 minutes for medium doneness. 

4. Remove toothpicks and serve.

Honey-Thyme Beef Jerky

Who doesn't love good beef jerky? And who wants the extra chemicals? Thanks to Autoimmune Paleo Cookbook and Action Plan, I can have my jerky and eat it too!

Ingredients

3 Tbsp apple cider vinegar

2 Tbsp local organic honey

2 Tbsp water

1/2 tsp sea salt

1 tsp garlic powder

1 tsp dried thyme

2 lbs beef, such as London broil

Directions

1. Mix vinegar, honey, water, salt, garlic powder, and thyme in bowl. Set aside.

2. Slice beef very thinly across the grain, about 1/8 inch thick. 

3. Transfer meat slices to marinade. Toss to coat and place in fridge for 2 hours to a day.

4. Remove meat and lay strips on paper-towel- lined plate and pat dry. Line a large baking tray with foil and place on bottom rack of oven. Move top rack to highest position.

5. Thread beef pieces about 1" apart on wooden skewers, so that each skewer has about 7 pieces dangling from it.

6. Set skewers on top rack in oven so beef strips dangle between the bars. Repeat until all beef strips in oven.

7. Turn oven on to between 180-200 degrees. Prop door open about 2" and cook until turnkey is dry, about 8 hours.

8. Remove from skewers and let cool completely. Store in sealed container for up to 1 month in fridge.

Roasted Zucchini Salad

Ingredients
6 zucchini, sliced
1/2 onion, sliced
2 Tbsp balsalmic vinegar
1/2 tsp salt
1/2 c shredded fresh basil

Directions
1. Place zucchini and onion on parchment paper covered baking pan
2. Preheat oven to 450. Roast, turning once, until lightly browned and tender, about 10-15 minutes.
3. Transfer to a bowl and let cool for about 30 minutes. Then add balsalmic vinegar, salt, and basil. Toss to combine before serving.

Shrimp Scampi

Ingredients
1 Tbsp EVOO
3 tsp minced fresh garlic
1 lb (21-35 count) shrimp, peeled and deveined
1/2 c chopped fresh parsley
zest of 1/2 lemon
juice of 1 lemon

Direction
1. Place large skillet over med- hi heat and add olive oil. Saute the garlic until fragrant and soft.
2. Add the shrim and saute until pink and cooked, through, about 5 minutes.
3. Remove the skillet from the heat and add parsley, lemon zest, and lemon juice and toss to mix.

Vegetable and Chicken Curry- Paleo/AIP

Although many of the typical seasonings found in curry are eliminated for AIP, this dish is a tasty treat.

Ingredients
1 Tbsp coconut oil
2 lbs chicken breast or thigh, organic
2 cups mushrooms, diced
1 onion, diced
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 cups broccoli florets
1 carrot, peeled and sliced
1 zucchini, sliced
1/2 c. unsweetened organic coconut milk (watch for thickeners in canned products- ie guar gum, etc)
1 tsp tumeric
1/4 tsp ground cinnamon
pinch cloves
salt to taste
2 Tbsp thinly shredded basil

Directions
1. Brown chicken until cooked through in coconut oil over medium heat.
2. Add mushrooms, onion, garlic, ginger and saute until soft.
3. Add broccoli, carrots, zucchini, coconut milk, seasonings and bring to a boil.
4.  Reduce heat to low and simmer until the vegetables are tender, about 15 minutes.
5. Stir in basil and serve immediately.

*This recipe can easily be made vegan by eliminating the chicken and increasing the amount of vegetables. I suggest 4 cups brocolli and add an extra carrot and extra zucchini.
**For those not AIP, this tastes good with rice.

Chicken Nuggets the Paleo Way

After years of adventuring with diet, exercise, and more, I FINALLY have an answer. I have an auto-immune disease called Hashimoto's, which affects your thyroid. So, this was the first of the recipes I attempted on AIP (Auto-immune paleo) and it was delicious!



Ingredients
4 Tbsp Arrowroot powder
1/2 tsp sea salt
1/8 tsp black pepper
1/4 tsp garlic powder
1 c organic coconut milk
2 cups shredded, unsweetened coconut
About 3 lbs of boneless, skinless organic chicken (I used a mix of breasts and thighs), cut into strips
EVOO

Directions
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside
2. Mix arrowroot and seasonings into a small bowl. Pour coconut milk into a separate small bowl. Place the coconut on a plate.
3. Pat the chicken dry with a paper towel.
4. Dredge a chicken strip in arrowroot mixture, dip it into the coconut milk, then dredge it in the shredded coconut.
5. Place the coated strips on the baking sheet. Repeat until all chicken is breaded.
6. Lightly brush with olive oil, then baked until chicken is cooked through and coconut is golden, turning once, about 25 minutes

Granny's Banana Nut Bread (Made Vegan!)

Ingredients
1/2 c non-dairy butter and/or coconut oil unrefined
1 tsp baking soda
1 c organic sugar (I like to mix brown, raw, stevia, etc)
1 c non-bleached organic flour (makes well with gluten free flour)
2 flax eggs
3 ripe bananas (mashed)
1/2 tsp salt
1/4 tsp cinnamon
1/2 tsp vanilla
3/4 c pecans (chopped- optional)

Directions
1. Preheat oven to 350.
2. Grease and flour loaf pan.
3. Mix all ingredients and pour into loaf pan. Bake for 1 hour or until center is done.

Granny's tip: *place a pan of water on the shelf below the loaf pan to prevent over-browning)

Fruit Salad with Honey Lime Dressing

Ingredients
1 lb strawberries, diced
1 lb pineapple, diced
12 oz blueberries
12 oz red grapes
2 kiwis, peeled and diced
15 oz mandarin oranges, drained well

Dressing:
1/4 c honey
2 tsp lime zest (or zest of 2 limes)
1 Tbsp lime juice
2 drops Citrus Fresh essential oil (optional)

Directions
1. Combine all fruit in large mixing bowl.
2. In separate bowl, whisk together honey, lime zest, lime juice and Citrus Fresh. Pour over fruit just before serving and toss evenly to coat.

Butternut Squash Soup

Ingredients
1 Tbsp coconut oil
4 slices of bacon (optional)
1 onion, diced
4 cloves garlic, peeled and diced
1-2 tsp sage
1 tsp thyme
1/4 tsp cayenne
1 medium butternut squash, peeled, seeded, diced
1 Granny Smith apple
2 cups chicken broth
salt taste
1/c cup of coconut milk
Gorgonzola cheese (optional)

Directions:
1. Heat oil and cook bacon to crispy. Remove from pot and set aside. Add onion and garlic, saute until translucent and soft, about 5 minutes.
2. Add seasonings and cook for 1 minute. Add squash, apple, broth, salt. Cover lid and bring to boil. 
3. Return heat to medium and simmer for about 15 minutes, or until squash is fork tender.
4. Add coconut milk and combine. Transfer mixture to blender and puree until smooth, working in batches as needed. 
5. Serve warm with crushed bacon and gorgonzola cheese on top if desired.

Mexican Cauliflower "Rice"

Thanks paleotable!

Ingredients
2 carrots, peeled, diced
onion, diced
4 garlic cloves, chopped fine
cconut oil
one small head cauliflower, roughly chopped
diced tomatoes in juices - equal to a 14 oz can
1 cup organic chicken stock
8 oz diced green chiles
2 Tbsp chili powder
1 Tbsp cumin
1/2 Tbsp paprika
salt and pepper to taste

Directions
1. Dice vegetables (carrots, garlic, onion). Heat oil and then add chopped veggies. Saute over medium for about 5-10 minutes or until onion is translucent.
2. Pulse cauliflower in food processor until at a rice-like consistency (may need to be done in batches)
3. Add remaining ingredients to pot. Stir to combine. Bring to boil and reduce heat to simmer for 10-15 minutes or until cauliflower is tender.

Pumpkin Fudge

Ingredients
2/3 c coconut butter
1/4 c + 2 Tbsp pumpkin puree
1/2 c brown, coconut, or raw sugar (or equivalent maple syrup)
1 Tbsp creamy almond butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
approx 2 Tbsp non-dairy milk
tiny pinch of fine grain sea salt

Directions
1. Add all ingredients to a medium sauce pan over low heat. Whisk constantly for about 5 minutes or until all ingredients have melted together
2. Grease a small 3x5 or 4x6 container (or line with parchment paper). Pour in mixture and smooth out surface.
3. Freeze for about 1 hour to set. Slice and serve. Keep refrigerated.

Carne Bistec (Columbian Steak with Onions and Tomatoes)

Ingredients

1 1/2 lbs grass fed sirloin top steak, sliced thin
salt and pepper to taste
cumin to taste (about 2 Tbsp)
paprika to taste (about 1/2 Tbsp)
3 garlic cloves, chopped/minced
Coconut oil (or other oil)
1 onion, sliced or chopped
3 vine ripe tomatoes, sliced or chopped


Directions
1. Season meat with salt, pepper, cumin, paprika.
2. Heat oil over med. Brown meat and remove from pot to set aside.
3. Saute garlic and onion until soft and fragrant.
4. Add tomatoes and sauté a bit longer.
5. Return beef to pot. Nearly cover meat with water.
6. Cook on med for approximately 1 hour, until beef is tender. Add water as needed to keep enough for gravy. When close to done, taste and re-season as needed!
7. Served over rice traditionally. I like it over salad. I have even seen people eat it with an egg over easy for a paleo or low carb option!

Chicken "Tortilla" Soup the Paleo Way

Ingredients
4 organic boneless, skinless chicken breasts
1 Tbsp cumin
1 tsp cayenne pepper
1 tsp garlic powder
salt and pepper to taste for chicken seasoning
2 Tbsp coconut oil
1 yellow onion, diced
3 garlic cloves
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1/2 jalepeno, seeded and finely dashed
1 can diced green chiles
2 cans fire roasted tomatoes (or equivalent of home roasted tomatoes)
2 Tbsp chili powder
1/2 Tbsp paprika
1 tsp cilantro
40 or so oz chicken stock/broth
crushed plantain chips, or organic corn tortilla chips if not paleo

Directions
1. Preheat oven to 375. Place chicken on parchment lined baking sheet and sprinkle with cumin, cayenne, garlic powder, salt and pepper.
2. Bake 20 minutes or so (depending on thickness of breasts). Once cook, cut or shred.
3. While chicken is baking, heat oil in large stock pot over med-high and add garlic to sauté.
4. Add onions, bell pepper, jalepeno, mix to coat in oil. Once onions translucent, add green chiles and tomatoes, plus remaining spices. Mix well.
5. Add chicken and stock. Simmer on low heat for 30 minutes.
6. To serve, garnish with avocado, chips, etc

Beanless Chili

Ingredients
1 Tbsp coconut oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
5 cloves garlic, diced/minced
1/2 jalepeno, seeded and diced
2 lbs organic grass fed beef
salt and pepper to taste
2 Tbsp chili powder
1/2 Tbsp cumin
1 tsp paprika
1/2 tsp smoked paprika
1 box Pomi diced tomatoes/ 1-2 cans diced tomatoes
30 oz tomato sauce
3 Tbsp brown sugar
1 Tbsp worcestershire sauce
1 tsp cinnamon (no more!!)

Directions
1. Saute onions, peppers, garlic, jalepeno in coconut oil until onions translucent. Add beef and season. Brown meat.
2. Once meat is brown, add in brown sugar, worcestershire sauce, cinnamon. Simmer about 30-45 min. Taste and re-season as needed.

Stovetop Lemon Chicken (Healthy, Eat Clean, Paleo)

Ingredients

1 Tbsp coconut oil
6 organic Chicken breast tenders
salt and pepper to taste
1-2 tsp thyme
juice of 1 lemon

Directions
1. Season meat with salt, pepper, thyme.
2. Heat oil in pot over medium. Add chicken. Stir in lemon.
3. Cook on medium heat for approximately 5 minutes per side, more or less depending on thickness.