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Tangy & Sweet Mustard Chicken Legs

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This chicken recipe…ooooh this chicken recipe! I’m sorry, but it is just so tasty I can’t help but get really really excited over it. Finding a new glaze that isn’t full of preservatives, sugar, soy, etc. makes me oh so happy inside! I can’t wait to slather some of this all over some chicken thighs, I think that would be wonderful as well! I think it would even taste good on pork chops…hmmm.

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But really though.

It’s so good.

The reason it’s so good is a combination of tangy, peppery, creamy and sweet flavours coming together on top of delicious, tender meat. Oh yeah. The different flavour notes combine to make these chicken legs unforgettable!

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Tangy & Sweet Mustard Chicken Legs

Makes 2 Chicken Legs (serves 2)

Ingredients
2 tbsp. Honey Mustard (I use a local, low sugar, sweetened with real honey variety, erabaille brand)
1 tbsp. coconut milk (canned)
1/2 tbsp. lemon juice
1/2 tbsp. apple cider vinegar
1/2 tsp. black pepper

Instructions
1. Preheat oven to 400 degrees.

2. Mix together sauce ingredients. Smear on top of 2 chicken legs.

3. Place in oven for 45 minutes or until cooked through. Chicken should read at least 160 degrees on a cooking thermometer before being eaten.

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Enjoy!!

 

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Paleo Curry Chicken Salad

Hey guys!

Sorry for the recent silence on this blog of mine. I still haven’t gotten internet set up at my new place yet! Crazy right? Well, I’m calling the company we chose today, but in the meantime I still really wanted to write something up, so here you go. I’m tethering with my phone to upload this to you. I love ya that much!

What I have to share with you today is a delicious salad that is easy and great to take with you on the go. It’s a flavorful salad due to the curry! It is so good though, trust me. The homemade dressing is only a couple of ingredients and way healthier than any soybean oil crap you could find at a salad bar or in the grocery store. If you pre-cook the chicken the night before, it’s really simple to throw this together in the morning before work, trust me I did it twice last week! The chicken also cooks really quickly when sliced, only takes 5 – 10 minutes.  Take the avocado whole with you too, so you can have it fresh when it’s time to eat!

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I tried to keep the ingredient list short for this one, in order to keep it easy breezy for lunches at work.

Ingredients (for 1 salad)

1 Chicken Breast, sliced (cook more for leftovers if you want!)
2 cups red leaf lettuce, or other salad lettuce of your choice
1 mini cucumber
1 small avocado
1 tsp. mild curry powder

1/2 tsp. mild curry powder
1 tbsp. Tomato Paste
1 tbsp. Apple Cider Vinegar
1 tsp. coconut milk

1. Cut the chicken breast into small strips. Season with roughly 1 teaspoon of curry powder and cook in a frying pan on medium heat in about 1 tbsp. coconut oil until cooked through.

2. Chop up and wash the lettuce. Chop the cucumber. Chop the avocado if eating immediately if not keep whole until its time to eat!

3. Layer the salad: Lettuce cucumber, avocado, chicken. Then pour the dressing on top and enjoy!

Dressing:

1. Spoon 1 tbsp. tomato paste into small bowl or container. Add 1 small tsp. coconut milk. Add 1 tbsp. apple cider vinegar and 1/2 tsp. curry powder. Mix together and serve.

The reason I love this salad is it packs so much flavor without a lot of ingredients. Apple Cider Vinegar has a lot of health benefits as well, so its good to have that in your dressing sometimes as opposed to just balsamic. Chicken salad with plain olive oil and balsamic will get repetitive after a while, I PROMISE you!

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I also like that its easy for people who don’t have a lot of time like me. I have been so busy trying to unpack and all of that lately that I have felt like I was a zombie. Today is my first day off alone and I am so thankful for it, I needed it! I was still able to pack this salad to bring to work this past week, so you know it is doable! I know I’ve been whining a lot about this move but it’s not all bad. Check out the badass sunset we had the other day above! That’s our view. The shiny stuff in the middle of the black is the Ottawa river. LOVE it!!! So happy.

Crockpot Chicken with Mushroom Gravy

Okay guys…this recipe is a winner! It is so amazingly good. It’s an alteration of a recipe i found here. Unfortunately that site is down right now though! I decided to add some yummy spices and blend the onions and mushrooms into a gravy at the end. This one is so good and also, simple to throw together! I made this at 6:20 am before work one day.

It smelt so good in our house when we got home that night! And it tasted absolutely divine. The best part is there is no need for thickeners in the gravy! Just pure chicken onion, and mushroom magic.

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Crock Pot Chicken Thighs with Mushroom Gravy

Ingredients
2 Tbsp. butter
2 onions, diced
1 package / 8 oz sliced mushrooms
1 lb chicken thighs (skin on, bone in)
1 Tbsp. thyme
1 Tsp. dried basil
3 cloves garlic
salt and pepper, to taste

Instructions
1.Throw everything into the crock pot. Cook on low for 8 – 10 hours.

2. Remove chicken and transfer chickens juices, mushrooms, and onions into a bowl or food processor. Blend the juices and vegetables together, and serve as gravy. I used my immersion blender to make the gravy, but I think a food processor would also work.

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Pre and Post Cooking!

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yummeh gravy shot from my instagram.

You should really be following me. I usually post multiple times a day! Things I’m eating, discovering, doing etc. It’s fun! I’ll follow ya back, too!

Here is an awesome looking crockpot for not too expensive either if you need one!

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Fake It Till You Make It: Oven Beef Skewers

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One thing I have always really enjoyed is ‘shish kebabs’. There is just something about meat on a stick, LOL! But really, they are great. Unfortunately though, I am an apartment dweller. I’m betting that a lot of my younger readers are as well! Apartment living seems to be very normal for us twenty something’s. Anyways, apartment dwelling = no barbeque in a lot of cases. It is a SHAME! I hate not having a BBQ, but what can you do?

Make kebabs in the oven, for one thing. Yes, it is possible! And yes, they will still taste delicious, promise J All you need is an oven with a broiler option, which I’m pretty sure every oven has! These are simple and delicious. And a great way to get those vegetables in, seeing as you need to eat them to get to the meat! They are very customisable as well, which I really like. My boyfriend doesn’t like zucchini so I just skipped it on his skewer. More for me, muahaha!

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The other good thing is that on a baking sheet the meat juices sort of leak onto the vegetables and oh my god, they taste sooo good. Especially the cherry tomatoes! NOM! That’s all I have to say about that: NOM. I wish I could have another beef skewer right now! Serve these up with a Greek salad on the side for a real treat, or just eat them as they are! A kebab with steak and vegetables on it is a great mix of protein, fat, and carbs!

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Ingredients

Bamboo Skewers soaked for 30 minutes in water to avoid burning

2 Steaks

1 bell pepper (I used yellow)

1 red onion

1 package cherry tomatoes

2 zucchinis

Paleo-friendly steak seasoning (gluten free, soy free, etc)

Instructions

  1. Pre-soak the skewers in water to make sure they don’t light a fire in your oven! Preheat the oven to the broiler settings.
  2. Cut up the steak into 1 inch pieces and trim the fat off for more even chunks. Season with the seasoning of your choice.
  3. Cut all veggies into 1 inch pieces. Arrange the veggies and steak onto skewers alternating between vegetables and meat.
  4. place on a cookie sheet with parchment paper to avoid sticking. Cook in the oven for 8 minutes, and then flip and cook for another 7 – 8 mins. The steak will stay juicy but it will also get a nice browning from the broiler.

That’s it! These are so good. My boyfriend and I LOVED them! When they were cooking in the oven it smelt like I was making pizza! I think it’s because the tomatoes were cooking down in such a delicious fashion. I can’t wait to start making more things on skewers! It’s fun and convenient. I actually ate mine standing up by the oven about 5 minutes after finishing a brutal workout. Now that was satisfying! It’s also nice to pretend you have a barbeque, even if only for one day!

Easy Paleo Chicken Soup

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This soup is just the thing for those cold snowy days, or any day really. But it is really nice on a snowy day.

Let me tell you, just for a moment, how snowy it has been here lately. Today it is March. On the last day of February we had a crazy, crazy snow storm. It snowed 25 centimetres in one day! That’s probably 10 – 11 inches guys. It took my boyfriend and I 3 hours to get home, and it usually takes 30 minutes! We were soooo over it by the time we got home. I took some pictures on my ipod of all the snow, check it out:

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None of this was there the day before. UGH. We thought it was almost spring…PSYCH! Anywho back to the soup…

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This is easy to make and easy on the stomach. My homemade broth was extremely flavourful and it really makes this a knock out dish. My boyfriend complained that there are too many sweet potatoes, but what does he know. He doesn’t like them at all! HA! I just eat his that he leaves in the bowl at the end :) More for me! Muahah.

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Ingredients

3 chicken breasts
2 tbsp. butter (organic preferably)
2 sweet potatoes
4 stalks celery
3 carrots
1 onion, large
2 parsnips
1 head broccoli
8 – 10 cups homemade chicken broth

1 tsp. Himalayan rock salt
1 tsp. pepper
2 tsp. organic garlic powder

Instructions

1. Dice the chicken into 1 inch cubes and then sauté it in the bottom of a soup pot with the butter until browned. Remove from pot and set aside.

2. Chop all vegetables and place in the same pot. Add chicken broth and bring to a simmer. Let it simmer for about 20 minutes or until vegetables are mostly cooked.

3. Return Chicken to pot and season with salt, pepper, and garlic and continue to let simmer until fully cooked through, about 5 minutes.

there you have it! It is so simple and sooo good! It feels really nice on a sore tummy.