Archive for December, 2013

Salmon and Spinach with Lemon Caper sauce

This dinner is so easy to make and so delish – I dare you to give it a try! And psst…this is gluten free and Paleo. And it only takes one pan to make.

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4 salmon filets
1 tbsp. coconut oil
Salt & pepper
1 bunch of spinach
1 lemon, juiced
1/2 c. Chicken broth
2 tbsp. chopped parsley
1 tbsp. capers
2 tbsp. coconut flour

Melt the coconut oil in a skillet over medium high heat. Add salmon filets and cook 3 minutes on each side. Remove from pan and keep warm. Add spinach to the pan and sauté until wilted. Remove from pan and plate with salmon. Add lemon juice, broth, parsley and capers to pan and bring to a boil. Reduce heat and whisk in flour, stirring until thickened. Spoon over salmon and spinach and serve.

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Best Paleo Breakfast: Cinnamon apples with sausage

I’m on a roll! Made the sausage patties for this incredible breakfast last night – popped them into the frying pan this morning with a sliced up apple and some cinnamon and it was SO good.

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I’m very happy with my new cookbook purchase – this recipe comes from the breakfast section of Against All Grain by Danielle Walker.

Cinnamon Apples & Sausage
1 lb. ground pork
1 tsp. dried sage
2 tsp. maple syrup
1/4 tsp. coarse sea salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
1/4 tsp. red pepper flakes
1/8 tsp. marjoram
4 apples
1 tsp. cinnamon

In a mixing bowl, add sage, maple syrup, salt, pepper, nutmeg, red pepper and marjoram to pork. Mix well with hands. Make into 12 small sausage patties. You can store these, uncooked in the fridge until you’re ready, or make them all at once.

To prepare, add sausages to a skillet over medium heat. Brown on both sides and remove from pan. Add one sliced apple to pan with about 1/2 tsp. cinnamon. Sauté for about three minutes, then add sausage back in. Finish sautéing for another minute or two and serve hot.

Yum! Makes 4 servings.

Mustard Chicken with warm Brussels Sprout Bacon salad

I’m excited about this dinner! So tasty and yes, it’s Paleo. Since it’s only the second week in December and I’m already struggling with the holiday food temptations, I saddled up for a week of planned, Paleo meals. I bought myself a little holiday gift for inspiration : Danielle Walker’s Against All Grain.

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This meal is a little mash-up of one of my favorite recipes from my Paleo bible, Practical Paleo by Diane Sanfillipo, and this new treasure.

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Mustard Chicken
1 pkg. boneless, skinless chicken thighs
1/4 c. Coconut oil
2 tbsp. gluten free mustard
1 tsp. sea salt
1/2 tsp. pepper

Preheat oven to 425 degrees. Place chicken thighs on a baking sheet. In a small sauce pan melt the coconut oil over medium heat. Add mustard, salt, and pepper and whisk until combined. Baste chicken with mustard mixture. Bake for 45 minutes.

Brussels Sprout Bacon salad
2 lb. Brussels sprouts
5 slices bacon, chopped
1 leek, white parts chopped
2 garlic cloves, pressed
2/3 c. Chicken broth
1/4 c. Pomegranate seeds

Cook bacon in a large frying pan over medium high heat. In the meantime, shred the Brussels sprouts in the food processor using the grater attachment. When the bacon is crispy, remove it from the pan; add the shredded sprouts, chopped leek, and garlic to the pan and sauté in the bacon fat for about 5 minutes. Add the broth to the pan, cover and steam for 5 minutes. Stir bacon back in along with salt and pepper to taste. Add pomegranate seeds and serve warm.

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