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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