Super Cook - Streamed LIVE!

I'm using my cookbook - Cooking Against The Grain to complete a supercook but this can SO be done with your existing recipes. I'll be streaming this live then editing it down so that it can be viewed at any time!

Register here: http://www.anymeeting.com/PIID=E050D6808347

If you want the book, get it here: www.lvlhealth.com/store

Crock Pot Cajun Chicken and Shrimp Creole

It was a chilly day in Southern Cali -- well not really but i wanted something spicy and came up with this :) It warmed my tummy and the kids DEVOURED it. i would increase the shrimp to TWO pounds if your family loves shrimp as much as mine does! Serve this yummy deliciousness over cauli rice... Mmmmm...

Ingredients:

3 pounds boneless skinless chicken thighs

1 bell pepper, chopped

1 large onion, chopped

2 stalks celery, diced

1 14.5 ounce can stewed tomatoes

4 cloves garlic, minced

1 Tbsp coconut sugar

2 Tbsp Cajun Seasoning (recipe below)

1 pound wild caught shrimp, peeled and deveined

1 Tbsp lemon juice

Cajun Seasoning

[ this makes twice as much as you’ll need – save it in an airtight container for the next time you make this dish – I know there will be a next time!]

2 ½  tsp paprika

2 tsp sea salt

2 tsp garlic powder

1 ¼ tsp dried oregano

1 ¼ tsp dried thyme

1 tsp black pepper

1 tsp onion powder

1 tsp cayenne pepper

½ tsp red pepper flakes

Season chicken thighs with Cajun seasoning then place in the bottom of the crock pot or baking dish

Add vegetables, garlic and stewed tomatoes then cover and cook (4 hours on low | 2 hours on high) 

In the last hour of cooking, add shrimp and lemon juice

Serve over cauli rice.

Chicken Nuggets - The sequel

I had an original recipe for these that required dipping pieces of chicken in egg wash then in an almond meal/tapioca flour mixture then frying. That was all fine and dandy until i discovered that my body can only take so many nuts before it goes on strike and makes my face break out like a newly hormonal teenager. Add to that the fact that the more i consume nuts, the more my eczema flares and you have the necessity for a new recipe... and so was born this concoction. The kids devoured it -- and asked for more -- that means it is post-worthy. And they freeze well too! Hope you like it too!

1 lb ground chicken
2 Tbs coconut milk
2 tsp salt
1 tsp pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 Tbs coconut flour
1 C pork rinds - pulsed in food processor to crumbs
Lard / tallow for frying


Place chicken, coconut milk, seasonings and coconut flour in food processor. Pulse until all ingredients are combined.
Form 2 inch nuggets (1/2 inch thick)
Coat with pork rind crumbs then pan fry until golden.
Drain, serve, enjoy!

Super Cook (Once a Month Cooking)

Preparation is key to success being Pale / Primal so lately I have been super cooking. You might know it as once a month cooking (OAMC) but I think calling it super cooking is more fun -- makes me feel like a super hero! Just call me super mom because when i'm all done because my family has meals for a month and I only had to do ONE prep. This method means that by doubling these recipes, all month long, all i will have to do is pull one of these meals out of the freezer then buy and cook fresh veggies -- takes all of 20 minutes to get dinner on the table each night! How's that for convenience?? 

This month, we will be dining on:

1. Chicken Fajitas
2. Steak Fajitas (Same as chicken fajitas just add beef bullion in place of chicken)
3. Grilled Chicken Thighs (Great for stir fries / soups / salads)
4. Cowboy Burgers
5. Terriyaki Chicken
6. Paleo Meatloaf
7. Honey Chicken
8. Kaluah Pork
9. Chili
10. Wine and Herb Chicken
11. Taco Meat
12. Pork Carnitas I make this up to the cooking part (Step 3) then freeze. Thaw and finish up the steps.
13. Bacon Beef Butternut Squash with Balsamic Onions - I make this as a casserole. I cube the butternut squash and let it roast while I brown the beef and bacon. Then i put it all back together and let it bake again. I portion it out and freeze.

Cowboy Burgers

We were in Sprout's and came across these burgers. They looked SO good so we decided to do what any other paleo family would do -- make them ourselves! We are now hooked! These are the perfect combination of salt, smoke and spice. Grill these up and you'll be just as addicted! If you're not partaking in dairy, just leave it out. Feel free to leave out the jalapeno if you're not a fan of spice -- also feel free to add MORE if you want ;)




Cowboy Burgers
1 lb grass-fed ground beef
8 slices raw bacon, diced
2 jalapenos, sliced and seeded
1 C coarsely shredded raw cheddar
2 tsp salt
2 tsp pepper


Mix all ingredients. Makes 4 BIG burgers :)

Wine and Herb Chicken (OAMC)

I love this because not only is it tasty, but it has to be the easiest make-ahead meal ever. It takes 5 minutes to make but tastes like you spent at least an hour making it. The chicken comes out tender, juicy and full of flavor! Serve this along side spaghetti squash and spinach. 

Wine and Herb Chicken

2/3 C White Wine

1 tsp tarragon

¼ tsp rosemary

¼ tsp thyme

1 Tbsp sea salt

2 Tbsp pasture butter (can use coconut oil)

1 clove garlic – minced

2 lbs chicken 

Combine all ingredients, Put in freezer bag. Pour marinade over chicken. Freeze

To cook: Completely thaw chicken and marinade. Cook on grill or under broiler for 15-20 minutes.

SUPER Easy Paleo Meatloaf (OAMC)

Metloaf was just "okay" for me until I discovered this method. This meatloaf should be called something WAY better than just meatloaf because it is WAY better than any meatloaf that I've ever experienced. What makes it even better is that its grain-free, packed with veggies, and can be made ahead and frozen. I cook these in mini loaves then freeze them for later. I make the sauce, and keep bag it on the side to top this when I reheat it in the oven. YUM!

Mrs Paleo Meat Loaf

1 lb ground turkey

1 medium onion

1 carrot

1 bell pepper

1 clove garlic

1 cup crushed pork rinds (should resemble bread crumbs)

1 tsp smoked paprika

1 Tbs salt

1 tsp pepper

Place onion, carrot, bell pepper and garlic in food processor. Pulse until all vegetables are finely chopped.

Add veggies to bowl with ground turkey, egg, salt, pepper and paprika.

Add pork rinds and mix well.

Place in loaf pan (or muffin tin to make meat muffins) and bake at 350 for 30-40 minutes.

Top with tomato sauce (recipe below)

Tomato Sauce:

1 15 oz can of fire roasted tomatoes

1 1/2 c (about 1) roasted red pepper

1/2 onion, roughly chopped

2 cloves garlic

1 Tbs maple syrup

Salt and pepper to taste

Combine all ingredients in food processor. Pulse until a sauce is formed

Teriyaki Chicken (OAMC)

This is one of my families FAVORITE recipes! I add steamed veggies and cauli rice and voila! Dinner is done! This is a great recipe to make ahead and freeze. While the chicken thaws, it marinates in the sauce. :)

Terriyaki Chicken

4 boneless skinless chicken pieces

1 clove garlic

½ C honey

1 c tamari

¼ c water

¼ tsp pepper

1 1/2 tsp ground ginger

¼ c white wine

Directions:

In a bowl, combine marinade ingredients. Place chicken in freezer bag. Pour marinade over chicken, seal bag, and let marinate 8 hours OR freeze.

To serve: Thaw if frozen. Remove from marinade. Grill chicken until juices run clear, occasionally brushing with marinade. 

To cook in oven, place in a greased baking dish and cover with foil. Bake at 350ºF uncovered 20-30 minutes. Uncover; brush with marinade. Bake uncovered 20-30 minutes longer or until juices run clear, occasionally brushing with marinade.

Honey Chicken (OAMC)

This is one of my favorite once a month cooking recipes. I make everything and put it in a ziploc bag and freeze! Pull it out of the freezer when ready and thaw in the fridge. The flavors marry and sink into the chicken while it thaws. You can either use pieces and stir fry or whole thighs and grill them under the broiler. My fam LOVES this with stir fried veggies! Super easy and super tasty! 

Honey Chicken

Ingredients:

1/4 cup olive oil

1/3 cup honey

1/3 cup tamari

1/4 teaspoon ground black pepper

8 skinless, boneless chicken breast halves, cut into 1″ cubes

2 cloves garlic

5 small onions, cut into 2″ pieces

2 red bell peppers, cut into 2″ pieces

Directions: 

In a large bowl, whisk together oil, honey, tamari and black pepper.  Add chicken, garlic, onions and peppers into the bowl, cover and marinade in the refrigerator at least 2 hours.

Toss it all in a pan and cook for 12-15 minutes, until chicken juices run clear.

Freezing Directions:

In a large freezer bag whisk together oil, honey, soy sauce and black pepper.  Place the chicken, garlic, onions and peppers into the bag, remove as much air as possible, seal and freeze.