Happy Tuesday Friends!
I’ve got some catching up to do! I did some cooking this weekend and thought I’d share my fun in the kitchen.
Coconut Chicken Casserole:
4 chicken breasts
3 tbsp coconut oil
1 tbsp red pepper flakes
4 small zucchini
2 broccoli stems (you can use florets too I just didn’t have any)
1 whole red onion, finely diced
3/4 can coconut milk
6 strips bacon, diced
1/2 cup almond flour
1/2 stick butter
Salt and Pepper
1tbsp garlic powder
Preheat oven to 375. Dice the chicken and cook it a large pan in the coconut oil with some salt and pepper for about 5 minutes (medium rare is okay). Add the red pepper flakes, onion, squash and broccoli stems and saute for another 5 minutes. Place in a baking dish. Melt the butter and mix with the almond flour and spoon and spread out over the dish. Bake for about an hour and if you like your almond flour/butter topping crunchy feel free to broil it for about 5 minutes.
I served mine with a cold artichoke and a dr’d up salad from lunch.
3-4 lbs grassfed beef bones
5+ cups of water
2 tbsp butter
Preheat the oven to 200. Melt the butter in a dutch oven and add the bones on medium heat. Brown, turning once and a while for about 20 minutes. Fill the dutch oven with water so the bones are covered. I cooked my broth overnight but you can get away with about 4 hours. Store this and use it in casseroles, soups, to sip on and anything else you need broth for. The vitamins in this are off the charts, why do you think dogs always go for the marrow!?
Super Easy Tuna Salad:
2 cans tuna (wild caught in water)
1/2 yellow or red onion
1/4 cup chopped pickles or dill relish.
4 tbsp mustard
Salt and Pepper
Mix all the ingredients in a bowl, it’s great in between apple slices, with cucumbers or just by itself with a fork. I created this because I’m too lazy to make Paleo mayo, which I ended up making later in the weekend for the cole slaw (sigh). This recipe just uses mustard as moistening agent (HOLY HELL I HATE THAT WORD), make sure you use a milder dijon mustard.
Paleo Mayo (close to Paleo Comfrot Foods’ version):
1 large egg (room temp)
1 tbsp lemon juice
1/2 teaspoon mustard powder
1/4cup mild olive oil (not EVOO)
1/4 cup walnut oil
1/2 cup avocado oil
Blend the egg, lemon and mustard in a small food processor (or bowl with a hand mixer). Using the drip hole in the top of the food processor and SLOWLY add teaspoon by teaspoon, drop by drop so it emulsifies. After you’ve got about 1/4 cup in there you can pour a little more quickly. Trust me slow, or you’ll end up with scrambled eggs, yuck.
I’ll have more tomorrow! There’s a roasted veggie medley inspired by JRea herself as well as some amazing cole slaw!!
Live to Thrive,