This is quite possibly the most delicious recipe I’ve ever created. Inspired by a Manila Chicken Adobo recipe I had, I *needed* to recreate this recipe to be able to eat this delicious meal again and again. It isn’t a quick meal, but it is worth it. Make enough for leftovers, you’ll thank me later!
Paleo Chicken Adobo
This recipe packs a flavor punch and will not disappoint! This will be a recipe you come back to again and again.
½tspchili flakesmore or less depending on preference
¼cupcilantro, chiffonadeoptional garnish
black sesame seedsoptional garnish
2stalks lemongrass, cut into 2 in piecesdry outer leaves removed
⅓cupextra-virgin olive oil
To make the lemongrass paste, add all of the ingredients to a food processor and pulse for 1 minute. Scrape down the sides and pulse again. Scrape down the sides again and pulse again. It should have a pretty smooth consistency and no longer have a woody texture. Set aside. (This can be made up to 3-4 days ahead of time and stored in a jar.)
Add the sweet potatoes to a large pot and add enough water to cover the sweet potatoes. Add a pinch of salt and bring to a boil. The potatoes are done when easily pierced with a knife, about 15-20 minutes.
While the potatoes are cooking, rinse the chicken thighs and pat dry. Then season on both sides with turmeric, sea salt, and pepper.
Drain potatoes and return to the pot. Add 4 tbsp. of butter and mash with a potato masher. Set aside.
Add 1 Tbsp. of the butter to a medium pot and heat over medium high heat. Once the butter is hot, add the onions. Stir onions and cook until translucent. Remove the onions from pan and set aside.
Add the remaining 1 Tbsp. of the butter back to the medium pot on medium-high heat and once the butter is hot, add the chicken. Brown the chicken on both sides. Continue cooking and add the coconut milk, coconut aminos, and coconut vinegar and mix. Then add the onions, the chili flakes, and 5 Tbsp. of the lemongrass paste. Continue cooking for about 10 minutes on medium heat.
To serve, place a large scoop of sweet potato mash in a bowl. Then top with chicken and lemongrass gravy mixture and garnish with cilantro and black sesame seeds. Enjoy!
Is it just me or are those bunches of Kale enormous?? Sometimes they can be more that I know what to do with. Besides juice kale, making kale chips is the easiest way that I know of to use up the Kale and you get a great snack.
Kale chips are a great way to use up a big bunch of kale!
Nachos have been my favorite food since I was about 12. They always seemed like a perfect food. Fat, protein, carbohydrates – they have it all. That is until I learned about how bad vegetable oils are. Not sure what I’m talking about? My post on fats should help to clear things up. Anywho, I got real ambitious one day and decided to make plantain nachos from scratch. If you aren’t up for that, there are some “clean” plantain chips available out there. You can also use Siete chips if you want to keep it paleo.
Paleo Plantain Nachos
Nachos are an ultimate comfort food for me, but if I eat them now, I feel very uncomfortable. So having a clean version of Nachos comes in super handy!
Who doesn’t love spaghetti? And casserole? I’m in. When going paleo, grain free, or just avoiding processed foods, sometimes spaghetti and casseroles are off limits, but not this one! There are plenty of options for the base – zoodles (zucchini noodles), sweet potato “noodles”, mashed sweet potatoes, or as the recipe calls for, mashed potatoes. Choose your own adventure here friends!
Paleo Spaghetti Casserole
Spaghetti and Casserole is comfort food times two! We substitute noodles for either sweet potatoes or white potatoes in this recipe.
2largeyukon gold potatoescut into 1-in. half moons
32oztomato sauceRao's or Otamot are my favorite
1½tbspItalian spice blend
2tbspcooking fatghee, butter, etc.
shaved parmesan cheeseoptional garnish
Preheat the oven to 350º F.
Add the potatoes to a large pot and add enough water to cover the potatoes. Add a pinch of sea salt and bring to a boil. The potatoes are done when easily pierced with a knife, about 15-20 minutes.
While the potatoes are cooking, add 1 tbsp. of the cooking fat to a large skillet and heat over medium-high heat. Once the fat is hot, add the ground meat. Sprinkle with a small pinch of sea salt and the Italian spice blend. Use a spatula to stir and break up meat while browning.
In a medium skillet, add the remaining 1 tbsp. of cooking fat to the pan and heat over medium-high heat. Add the onions and garlic and sauté until translucent. Turn the heat down to medium and add the spinach and cook until wilted. Remove from heat.
When the meat is cooked through, add the jar of tomato sauce and mix to combine.
When the potatoes are done, drain and mash with a potato masher. Add a pinch of sea salt and a tbsp. of butter.
In a large casserole pan, layer the mashed potatoes, the spinach/onion/garlic mix, and then meat sauce mixture. Put in the oven and cook for 15 minutes.
Before serving, garnish with basil and parmesan cheese and serve.
Keyword casserole, gluten-free, grain-free, main dish, paleo, spaghetti casserole
For me, Brussel sprouts are literally THE most exciting seasonal vegetable in the fall and winter (well, tied for first with butternut squash). I remember the first time I had Brussels sprouts was in 2009. It was part of a veggie medley at a wedding and it was a WHOLE Brussel sprout. It was terrible. Who cooks them whole? About a year and a half later, I bought them at the farmers market and found a recipe that called for them to be halved and roasted with butter and bacon. Much better. Over the years I have tried many recipes and pretty much try to eat them as much as possible in the fall and winter. Here is current favorite Brussels Sprouts recipe.
I’m convinced that there are two keys to Brussels Sprouts, 1) bacon (I’m sorry if you don’t eat bacon) and 2) thinly sliced or shaved. I can handle quartered, but not even halved. They are so densely packed, THIS is the key to loving them. I like using my food processor and using the slicer attachment.
Warm Brussels Sprout Salad
This Brussels Sprouts Salad will be a crowd pleaser at your dinner table or at your next event — even if for Brussels Sprouts haters! The key is to thinly slice or grate them for even cooking, otherwise they are a mix of overdone and underdone. Blech.
Cuisinart Food Processor (with a slicer attachment)
4tbspcooking fatbacon fat, ghee, butter, etc.
8slicespasture-raised baconcooked and crumbled
2-3lbs.brussels sproutstrimmed and thinly sliced
½tspfresh ground pepper
Melt 1 tbsp of cooking fat in large skillet, sauté onions until almost translucent. Remove and set aside.
Crack three eggs into a bowl and whisk. Melt 1 tbsp of cooking fat in the skillet and add the eggs. Stir the eggs until scrambled. Remove and set aside.
Add 2 tbsp butter and thinly sliced Brussels sprouts to the skillet. Season with sea salt and pepper and sauté. Cook for approximately 10-15 minutes, mixing regularly.
Add the onions, Brussels sprouts, eggs, and bacon to a large bowl and mix. Add the cubed avocado on top of the Brussels sprouts mixture. Drizzle balsamic vinegar on top, and season with salt and pepper to taste. Serve warm.
Keyword brussels sprouts, gluten-free, grain-free, grain-free side dish, paleo, paleo side dish, salad, warm brussels sprouts salad
In October 2017, the Miller-Hooshiar Bunch went on a West Marin Food and Farm tour. We had the most amazing food! Seriously, I need to go back and take another tour. They had us sample some local ice creams, one of which had a secret ingredient which tasted a lot like maple. The secret ingredient was Candy Cap Mushrooms!!!! I know! Mind blown. I’ve been determined to incorporate these candy cap mushrooms into a dish, and I succeeded. WINNING!
Grain-Free Sugar Cookie with Candy Cap Frosting
This recipe is a fun twist on a classic sugar cookie recipe. Candy Cap mushrooms do not taste like mushrooms. As the name suggests, they are sweet and taste like maple.
Is it just me or are FRITTATAS all the rage? I always felt like they looked too complicated, but honestly it’s quite easy AND now I have a few days worth of breakfasts for the week. If you don’t already have one, I would invest in a cast iron skillet – I do think that is key. You can get a medium size Lodge brand cast iron skillet for under $50. It’s a great cookware investment.
Kale & Sausage Frittata
Frittatas are an easy way to have a nutrient dense breakfast prepared for several days. I don't know about you, but a quick and easy protein-rich breakfast gets me started on the right foot each day.
I love a good tuna salad. Reminds me of being a kid, but it’s also just easy and delicious. Perfect for quick meals or hot summer days because there’s no need to heat the oven! I like this served in a bell pepper, but you could also serve it in half an avocado, on a salad, with crackers, or in a sandwich. The options are endless!
I opt for safer tuna options like Safe Catch Foods or Wild Planet Foods or Vital Choice whenever I buy tuna. It does cost more, but I believe my health (and the health of the planet) is my greatest wealth.
Bell Pepper Tuna Salad Boats
I love a good tuna salad. Reminds me of being a kid, but it’s also just easy and delicious. Perfect for quick meals or hot summer days because there’s no need to heat the oven!
For grilling season, I have the perfect easy and crowd-pleasing recipe. This recipe was introduced to me by my step-sister years ago when we took a family vacation to Yellowstone. She calls it Guam chicken because they made it while living in Guam. I’ve made a couple of changes to paleo-ify the recipe.
Paleo Guam Chicken
This recipe was introduced to me by my step-sister who lived in Guam for several years. I've made tweaks to it to paleo-ify it. It's such an easy recipe and you won't be disappointed.
This recipe is inspired by a spaghetti squash dish I had in Salt Lake City when I attended the Young Living Conference in June of 2017. It was so good and filling that I knew that I needed to recreate my own version at home. Every time I make it, Jim raves about it!
Spaghetti Squash and Turkey Meatballs
I've included the sauce recipe that I use, BUT for a quicker version, my two favorite clean and tasty sauces are Rao's and Otamot. Feel free to substitute. This is a satisfying and hearty winter dish and I think will be a crowd pleaser.
Cut the top and bottom off of the spaghetti squashes. Then cut in half lengthwise and scoop out seeds. Place squashes flesh side down in a rimmed pan (like a jellyroll pan) with about a 1/4 inch of water.
Bake for 45-55 minutes or until a knife easily pierces the skin.
Meanwhile, in a large sauté pan over low-medium heat, add the olive oil, diced tomatoes, tomato paste, and all spices. Stir to combine.
Allow to come to a low simmer.
In a medium bowl, add the meat and spices. Mix together with your hands until spices are well distributed throughout the meat.
Form the meat into eight evenly-sized meat balls. Place meatballs in the sauce to cook.
When the spaghetti squash is cooked, remove from oven and allow to cool. Once cool, use a fork to loosen the flesh from the skin. Keep the flesh in the skin to allow for a "bowl" in which to serve the squash, sauce, and meatballs.
Cook meatballs in sauce turning over after about 25 minutes. Cook for about 20 additional minutes, or until meat is done in the center.
To serve, place one half of the spaghetti squash in a bowl. Top with meatballs, sauce, fresh parsley, and shaved parmesan.