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

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.

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.

Meatless Chili Mexican Style

*this recipe is not completely eat clean*

Ingredients
yellow onion, diced
red bell pepper, diced
green bell pepper, diced
3 cloves garlic, minced
2 Tbsp chili powder
2 tsp paprika
1 tsp cumin
dash of red pepper flakes
salt to taste
2 cans black beans
2 cans pinto beans
1 can red beans
1 can white beans
4-6 large tomatoes, diced and peeled
15 oz tomato sauce
1 1/2 c vegetable broth
1 can rotel (optional)
1 can diced green chilis

Directions
1. Saute onion, bell pepper, garlic until soft. Add seasoning and cook another few minutes.
2. Add remanning ingredients and bring to boil. Return heat to medium / low and simmer about 30 - 45 minutes.
3. Serve over brown rice, cornbread, or fritos. Add grated cheese, sour cream, chives, etc as desired.

Southern Potato Salad

From my Grandmother's kitchen to yours :)

Ingredients
7 Russet potatoes
5 organic, free range eggs
1 1/2 c healthy mayonnaise
2 Tbsp mustard
1 Tbsp dry paprika
1/2 Tbsp dill, chopped fine
salt and pepper to taste
Cajun season to taste (optional)

Directions
1. Place russet potatoes in water and boil for 20 minutes. Meanwhile, boil eggs for 8 minutes and peel.
2. Once potatoes are boiled, peel. Place in bowl with peeled, boiled eggs. Chop and blend coarsely with fork. Add remaining ingredients and stir well. Some prefer it chilled in fridge before serving, others eat it warm.

Tastes great with gumbo and / or bbq. That's how we do it Louisiana style...

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.

Israeli Couscous

*adapted from Amanda's apron

Ingredients
1 Tbsp EVOO or coconut oil
1 small onion, diced
1 carrot
3 cloves garlic, minced
1/2 bell pepper, diced
1 1/4 c vegetable broth
1/2 tsp cumin
salt and black pepper to taste
1/4 tsp white pepper
dash curry
2-3 bay leaves
2/3 c Israeli / pearl couscous
1/2 c coconut milk
1/4 c fresh parsley

Directions
1. Heat oil, then add onion, carrot, garlic, bell pepper. Saute until carrots are soft but not browned.
2. Stir in broth and seasonings (except bay leaves and parsley). Increase heat to boil, then add couscous and bay leaves.
3. Reduce heat to medium-lo again, cover, and cook about 8 minutes. Once cooked, stir in coconut milk and parsley. Serve hot and garnish with parmesan if desired.

Red Bean Soup

Ingredients
1 Tbsp EVOO or coconut oil
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
4 bay leaves
3 cans/ 3 cups kidney beans (soaked overnight if using dry beans)
32 oz vegetable stock
water as needed
2 Tbsp salt
1 Tbsp paprika
1/2 Tbsp oregano
1/2 Tbsp thyme
2 tsp garlic powder
3 Tbsp chopped parsley
cooked brown rice, warm
green onions to garnish

Directions
1. Heat oil in large pot. Add onion, bell pepper, garlic, bay leaves. Cook, stirring, about 2 minutes
2. Add beans, seasoning, stock and amount of water for desired consistency. Bring to boil, then reduce heat to medium and cook until beans are tender (about 1 1/2 hrs for dry beans, 30 minutes for canned)
3. In the last 15 minutes of cooking, add salt to taste and parsley. Discard bay leaves and remove 1 cup of beans from pot. Puree this 1 cup of beans and return to pot, stirring well.
4. To servie, ladle into soup bowls over rice with green onions to garnish if desired.

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.

Lemon Steamed Salmon

Ingredients
1/2 filet salmon
1/4 c white wine
3 garlic cloves
1 lemon, zested then sliced
water
salt and pepper to taste


Directions
1. Season salmon with salt and pepper to taste.
Mix wine, garlic, lemon zest together. Rub over salmon. You can let this sit about 30 min if you have the time.
2. Line basket (if using bamboo steamer) with parchment paper or cabbage, etc. Add salmon and lay sliced lemons on top.
3. With water in the bottom of a pot, place steamer basket with food into pot. Heat to boil. Steam about 15 minutes.

Coconut Shrimp

Ingredients
1 1/2 lb shrimp, peeled, deveined
1 can coconut milk
3 cloves garlic
1 tsp ginger root, peeled, minced
1 Tbsp lime juice
basil, sea salt and pepper to taste



Directions
1. Place shrimp into saucepan with coconut milk, garlic, ginger, salt and pepper
2. Bring to boil, stirring frequently.
3. Reduce heat to simmer, cook uncovered 15 min, stirring frequently.
4. Stir in lime juice and basil to taste (I used about 1/4 Tbsp dry basil)

Dijon Pork Chops

Ingredients
4 pork chops
salt and pepper to taste
1/2 c clean spicy brown or dijon mustard
1 tsp dry mustard
1 tsp thyme
1 clove crushed garlic
1 Tbsp coconut oil

Directions
1. Preheat oven to 425. Season pork chops lightly with salt and pepper.
2. In a small bowl, combine mustard, thyme, garlic. Mix well and spread evenly over both sides of the chops.
3. Heat oil in large oven-proof skillet over medium high. Add the pork and brown for about 2 min per side.
4. Transfer pork in skillet to oven and cook for an additional 15minutes or so, until no longer pink and cooked through

Cauliflower Rice

Ingredients
1 head cauliflower
salt and pepper to taste
1/2 Tbsp coconut oil

Directions
1. Prep head of cauliflower and chop coarsely. Place in food processor and chop to the consistency of rice.
2. Place in pot on stove with cauliflower. DO NOT ADD WATER. Mix in oil and seasonings. Heat over med low for about 10 minutes to a desired rice-like softness. Enjoy guiltlessly in place of rice.

Paleo Murgh Makhani (Indian Butter Chicken)

Ingredients
Coconut oil
1lb chicken, organic, cut into chunks
2 tsp paprika
2tsp ground coriander
1 tsp ginger
1/4 tsp chili powder
1/2 tsp cumin
1 tsp cinnamon
6 bruised cardamon pods
1/4 tsp cloves
1 can tomato puree
1 can coconut milk
1 Tbsp fresh lemon juice

Direction
1. Heat pan and add 1 Tbsp coconut oil. Add chicken and cook until done, then remove from pot.
2. Add another Tbsp oil and slowly heat spices for about 1 min, until fragrant.
3. Return chicken to pan and stir to mix with spices. Add tomatoes and simmer about 15 minutes, stirring as needed.
4. Add coconut milk and lemon juice and simmer another 5 minutes. Enjoy

*I served this over cauliflower rice