Baked Lemon Turmeric Chicken

Ah Turmeric, how you turn everything yellow, even my fingers. Turmeric is awesome because it has anti-inflammatory and antioxidant properties. However, it will stain the shit out of everything. So be careful not to spill it everywhere while cooking with it. Turmeric has a delicious earthy flavor but I love mixing lemon, salt, pepper, onion powder, and garlic with it to make it more exciting for the taste buds!

Baked Lemon Turmeric Chicken | Makes 6 Servings

  • 4 Large Chicken Breasts
  • 1 Lemon
  • 1 Tbsp Olive Oil
  • Turmeric
  • Salt
  • Pepper
  • Onion Powder
  • Garlic Powder

Instructions:

First, brine the chicken in salt water for 15 minutes.

Pat the chicken dry with paper towels before placing in a baking dish.

Preheat the oven to 475 degrees Fahrenheit.

Baste the both sides of the chicken with olive oil. Then squeeze the juice of 1 lemon over the chicken.

Sprinkle turmeric, salt, pepper, onion powder, and garlic powder to taste on both sides of chicken. This is where I acquired yellow fingers.

Bake for 25 to 30 minutes. Cook time depends on how big your chicken breasts are and how fast your oven cooks.

2 of my chicken breasts were really large so I cut them in half giving me 6 servings.

Portion out into airtight containers and store in the fridge for 3 to 4 days.

Serve with your favorite roasted veggies or a side salad.


Spinach Artichoke Stuffed Chicken

Ok guys, this week’s recipe is Spinach Artichoke Stuffed Chicken! I know, I know you’re probably thinking ok there’s like 5,000 of the same recipes out there for this. But! This one is made with Asiago cheese! I love love love Asiago cheese! I know what your thinking, cheese is not Paleo. But I’m the Paleo Squirrel remember? And Squirrels eat cheese. Wait what? Lol I don’t know if Squirrels eat cheese but this one does.

Spinach Artichoke Stuffed Chicken | Makes 6 Servings

  • 6 Chicken Breasts
  • 1 Tbsp Olive Oil
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Salt & Pepper
  • 3 Tbsp Minced Garlic
  • 10oz Bag of Fresh Spinach
  • 14oz Can of Artichoke Hearts
  • 8oz Brick of Cream Cheese
  • 1 Cup Shredded Mozzarella Cheese
  • 1 Cup Shredded Asiago Cheese

Instructions:

Leave cream cheese out of fridge to soften for about 30 minutes.

Spray a large skillet with avocado oil. Sauté spinach and garlic until spinach is lightly wilted.

Mix artichokes, cream cheese, mozzarella cheese, asiago cheese, and sautéed spinach and garlic together in a large mixing bowl.

Preheat the oven to 375 degrees.

Cut large pockets in chicken breasts and place in 2 9×13 baking dishes. Brush the chicken breasts with olive oil and sprinkle with garlic powder, onion powder, paprika, salt and pepper.

Stuff the chicken breasts with about 3 heaping tablespoons of spinach/artichoke mixture. This may vary depending on how large your chicken breasts are.

Bake chicken for 2) minutes at 375 degrees.

Store in airtight containers in the fridge for up to 4 days.

You’ll have about 2 cups of leftover spinach/artichoke mix so you can store that in an airtight container in the fridge until you’re ready to heat it for yummy dip later. To heat, put it in an oven safe container like a ramekin and heat at 350 degrees until bubbly and melty.


Chicken Stir Fry with Jasmine Rice

If you’re looking for a SUPER easy recipe, this is it. Only 4 ingredients: chicken, jasmine rice, a bag of mixed vegetables, and Primal Kitchen’s Sesame Ginger Marinade. Marinade, sauté, boom, done!

Sometimes I just need a break from all the food prepping so my go to for flavor, instead of a long list of seasonings, is Paleo friendly, Primal Kitchen marinade. Also, pre-cut frozen vegetables are great time saver. Guys! Frozen vegetables are not bad! They are frozen at the peak of freshness trapping in all those good nutrients! Seriously, get those veggies in any way you can.

Chicken Stir Fry with Jasmine Rice | Makes 8 Servings

  • 2.5lbs Chicken Breast
  • Primal Kitchen Sesame Ginger Marinade
  • Stir Fry Vegetables
  • Jasmine Rice
  • Coconut Aminos (optional)

Instructions:

Chop chicken into small chunks. Place in a large zip lock bag with entire bottle of Primal Kitchen Sesame Ginger Marinade. Marinade for at least 30 mins.

Cook the rice according to the package directions.

While the rice is cooking, sauté the chicken over medium high heat for about 10 minutes or until the chicken is no longer pink. I had to cook mine in 2 batches because my skillet wasn’t large enough.

Then sauté the vegetables until tender. I used frozen vegetables and sautéed them from frozen.

Portion out rice, vegetables, and chicken evenly into airtight containers.

Top with coconut aminos if desired.


Paleo BBQ Beef Brisket

I have such a craving for red meat this week! And it’s actually important to pay attention to your cravings because they mean something! Craving red meat for example, is a common sign of an iron deficiency.

I love brisket but have never made it before so this was a first for me. My second love (besides Mexican food) is BBQ sauce. But how can I eat BBQ sauce and remain Paleo you ask? Primal Kitchen’s Unsweetened BBQ Sauce!

Or you could simply make your own using Primal Kitchen’s Unsweetened Ketchup which I actually had to do because I didn’t have the 2 jars of BBQ sauce I needed. I only had 1. So I ended up mixing the 2 and it didn’t come out too bad! You can find my homemade Paleo BBQ Sauce recipe below as well.

First, I seasoned the brisket with a BBQ seasoning from Penzys before I put it in the crockpot. It’s so good and adds a punch of flavor!

Then, I realized this bad boy wasn’t going to fit in my crockpot so I cut it in half. I added 1 jar of Primal Kitchen Unsweetened BBQ Sauce…this is when I realized that wasn’t enough and ended up making my own to add to it.

Cook on low for 8 to 10 hours and bam! It falls apart.

Paleo BBQ Beef Brisket | Makes 10 Servings

  • 3lbs Beef Brisket
  • 2 Jars Primal Kitchen Unsweetened BBQ Sauce
  • BBQ Rub Seasoning

Instructions:

Rub brisket with BBQ seasoning. Use as much or as little as you like. Add the brisket to the crockpot. Add 2 jar of Primal Kitchen Unsweetened BBQ Sauce. Cook on low for 8 to 10 hours.

Paleo BBQ Sauce

  • 3/4 Cup Primal Kitchen Unsweetened Ketchup
  • 1/4 Cup Coconut Sugar
  • 1/4 Cup Apple Cider Vinegar
  • 1 Tsp Garlic
  • 1 Tsp Onion Powder
  • 1 Tsp Ground Black Pepper
  • 1 Tsp Mustard Powder
  • 1/4 Tsp Cayenne Pepper

Instructions:

Place all ingredients in a bowl and mix.


Sprouted Corn Tortilla Tacos

Tacos are one of the easiest things to make but not always the healthiest. This recipe uses sprouted corn tortillas with limited ingredients, homemade taco seasoning instead of store bought, and organic grass fed ground beef, making these tacos more healthy diet worthy than the store bought boxed taco kits.

While sprouted corn tortillas are not Paleo because corn is considered a grain, they only have 4 ingredients: organic sprouted corn, filtered water, sea salt, and lime. No artificial anything, vegetable oils, or preservatives!

You can also try tortillas from Siete Foods. They make grain free tortillas! Then you can take this recipe from healthy noms to Paleo!

Sprouted Corn Tortilla Tacos | Makes 8 Servings

  • 2lbs 93% Lean Organic Ground Beef
  • Sprouted Corn Tortillas
  • Romaine Lettuce
  • Pico De Gallo
  • Salsa
  • Avocado

For the Taco Seasoning:

  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 3 Tsp Paprika
  • 4 Tsp Cumin
  • 6 Tbsp Chili Powder
  • 1/8 Tsp Cayenne Powder

Instructions:

Mix the spices to make the taco seasoning. Brown the ground beef in a large skillet or pot until no pink is showing. Add 6 tablespoons of the taco seasoning to the cooked ground beef. (Save remainder of seasoning for another time.) Mix until combined.

Portion out into airtight containers and store in the fridge for up to 4 days. Portion out other taco toppings: romaine lettuce, avocado, salsa, and pico into airtight containers and store in the fridge. This way none of your ingredients get soggy and you can easily reheat the meat separately. When ready to eat add all ingredients to your sprouted corn tortillas and enjoy!


Paleo Jamaican Jerk Chicken Chili

We all know I love Mexican and Southwestern flavors. And I’m pretty good at making those dishes since I’ve had so much practice. But yesterday I decided to try my hand at making Jamaican Jerk Chicken. I absolutely love the flavors of Jamaican Jerk seasoning so I thought, wouldn’t be awesome to make a Paleo Chili version of this? Well, it was an awesome idea, but one with way too much flavor. Like my mouths on fire flavor.

If you don’t know, Jamaican Jerk Chicken is a very spicy dish to begin with. I originally made this recipe with all the ingredients below PLUS more Jamaican Jerk seasonings. Bad Caitlin, bad. It was so spicy that I couldn’t even eat it. So I dialed back all the seasonings and just used the Mild Jamaican Jerk Seasoning from Walkerswood. It’s plenty of flavor!

For those of you that are super strict Paleo, the Walkerswood Jerk Seasoning has some cane sugar in it, about 1 gram per serving. But it’s not enough to make me cringe at it. Plus, the other ingredients are all ones I can pronounce and I know what they all are.

If you want to make your own Paleo Jamaican Jerk Seasoning for this recipe you can use the following ingredients. Just replace the Walkerswood Seasoning with these:

  • 2 Tbsp Allspice
  • 1 Tsp Cinnamon
  • 2 Tbsp Coconut Sugar
  • 1 Tbsp Thyme
  • 1 Tsp Black Pepper
  • 1 Tsp Salt
  • 1/2 Tsp Cayenne

You can increase the measurements if you want more flavor. I’d start with less is more though for this recipe.

Paleo Jamaican Jerk Chicken Chili | Makes 8 Servings

  • 2lbs Chicken Breasts
  • 1 10oz Jar Walkerswood Mild Jamaican Jerk Seasoning
  • 1 28oz Can Crushed Tomatoes
  • 3 Tsp Garlic
  • 4 Bell Peppers (variety of colors, chopped)
  • 1/2 Large White Onion (chopped)

Toppings:

  • Avocado
  • Green Onions

Instructions: Mix tomatoes, Jamaican Jerk seasoning, and garlic in crockpot. Add chicken, make sure to push the chicken down so the mixture covers it. Top with chopped onion and bell peppers. Cook on high for 4 hours. When done, shred chicken. Portion out evenly into airtight containers. Store in the fridge for up to 4 days. When ready to eat, reheat and top with green onions and avocado. You can also serve this chili with Coconut Rice!


Pesto Chicken & Pasta

While this is not a Paleo recipe, it’s damn good! I was in the mood for carbs and cheese. Can anyone tell I’m stressed? Often times when we are craving a lot of salt, carbs, and cheese we are also stressing out. The reason for these cravings is that our body is looking for a quick source of energy to help us function while we are in this fight or flight state. However, these quick sources of energy are what they are, quick. Then you’re left with a crash later and more cravings for quick sources of energy which usually leads to sweets and simple carbs like pasta, cake, sugar, you get the idea.

For sustainable energy look to healthy fats and grass fed sources of protein. Which is exactly why I love Paleo, it’s based on a diet of high fat, moderate protein and low carb. However, some of us need more carbs than others and one diet does not fit all! Which is why sometimes I eat cheese and pasta and I’m more squirrelly when it comes to eating a Paleo diet.

And sometimes it’s just because I want to and I will damn well do as I please. Plain and simple. If we aren’t giving ourselves a break sometimes and letting ourselves enjoy the things we love, we put too much stress on ourselves and really limit ourselves. So this week it’s Pesto Chicken and Pasta!

Pesto Chicken & Pasta | Makes 8 Servings

  • 2lbs Chicken Breasts
  • 1 Cup Pesto
  • 1 Box Rotini (I used Tri-Color, but you can sub with gluten free or grain free)
  • 2 Cups Shredded Mozzarella Cheese

Instructions:

  1. Place chicken in crockpot with pesto.
  2. Cook on low for 4 hours.
  3. Near the end of cooking the chicken, cook the rotini according to package directions and drain.
  4. When the chicken is done shred and mix in cooked rotini.
  5. If eating immediately, mix in mozzarella until melted.
  6. If storing to eat for lunch, portion out into 8 air right containers adding a 1/4 cup mozzarella to the top of each. It will melt when you reheat.
  7. Store in fridge for up to 4 days.


Paleo Italian Meatballs

It’s pretty amazing that I used to be almost a vegetarian. The thought of ground beef used to make me want to vomit. Now I crave it. The difference is meat from locally raised 100% grass fed cows. It tastes so much better, isn’t full of hormones and antibiotics, and the cow probably had a better life than those mass produced feed farm cows that are crammed into an enclosed dirt field eating grain until they’re ready for slaughter.

Anyway, these Italian Meatballs pair great with gluten free pasta or quinoa. If you are strict Paleo you can simply eat them as is, with sweet potatoes or your favorite veggies. Although not Paleo, I made quinoa with mine because that’s what I had handy. I also used Panko breadcrumbs because that’s what I had handy but Panko isn’t Paleo either so to make this recipe Paleo you can substitute the Panko with almond flour.

I’m all about saving money and using what I have on hand even if it’s not always Paleo, it’s still healthy ingredients!

Paleo Italian Meatballs | Makes About 26 1 1/2″ Meatballs

  • 2 Pounds 100% Grass Fed Ground Beef
  • 32oz Marinara Sauce (I used Rao’s Homemade)
  • 6 Tbsp Panko Breadcrumbs (sub Almond Flour if Paleo)
  • 2 Tbsp Italian Seasoning
  • 1 Tsp Garlic Powder
  • 3 Tsp Onion Powder
  • 1 Tbsp Basil
  • 1 Tsp Red Pepper Flakes
  • 2 Tbsp Fresh Minced Parsley
  • 1 Egg

Cooking Instructions:

  1. Mix ground beef with panko breadcrumbs or almond flour, italian seasoning, garlic powder, onion powder, red pepper flakes, parsley and egg with hands in large mixing bowl.
  2. Roll mixture into balls about 1 1/2″ in diameter.
  3. Pan fry meatballs in a large pot lighted sprayed with avocado oil. I actually had to use 2 because my pot wasn’t big enough to roll the meatballs around evenly to brown.
  4. Turn meatballs to brown on all sides and cook through.
  5. Once no more pink is showing, add marinara sauce and basil. After the meatballs were fully cooked, I combined my meatballs into one pot so they could all cook in the sauce together.
  6. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  7. Store meatballs with sauce in the fridge in an airtight container for no more than 4 days.
  8. Reheat when ready to eat!

Turmeric Chicken Soup

Since I’m sick with a cold this week, I decided to make Turmeric Chicken Soup.  Chicken soup has long been a remedy for the common cold. It’s really no surprise since it’s easy to digest for a compromised immune system busy fighting off invaders. I added some extra nutrition to my soup with a boost from the spice, Turmeric, and added goodness from bone broth. Bonus with this week’s recipe is a quick nutrition lesson!

The active ingredient in Turmeric is Curcumin.  Curcumin has powerful anti-inflammatory and antioxidant properties. Short term inflammation actually helps the body fight foreign invaders and has a role in repairing damage.  However, chronic inflammation breeds disease and pain so reducing chronic inflammation is beneficial.

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Antioxidants protect your body from free-radicals. Free-radicals can cause damage to your cells and tissues causing what is called oxidative stress.  Oxidative stress can lead to disease, cancer, and age-related issues like wrinkles, loss of skin elasticity, etc.

Curcumin is not easily absorbed by the body so it’s important to add black pepper, to aid in absorption, to any dish containing Turmeric if you want to reap the full benefits of the spice.

As for the bone broth, since it’s made using the bones (including bone marrow) of animals, it’s a highly potent source of nutrition. It’s rich in vitamins including calcium, magnesium, and phosphorous. Bones contain collagen and cooking collagen turns it to gelatin, which provides the body with amino acids. Amino acids are the building blocks of proteins which are needed to support healthy muscle tissue, bones, skin, and hair.

Home made is best, but I’m not feeling well and wanted to cook as quickly as possible so I settled for store bought. If you can buy home made bone broth locally, that’s good too!

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Plus! The garlic in this recipe has antioxidant properties and the ginger has anti-inflammatory properties.

Alright, enough talking, it’s time for the recipe!

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Turmeric Chicken Soup | Servings 8

  • 1.5lbs Boneless Chicken Breast
  • 4 Cups Chicken Bone Broth
  • 2 Cups Water
  • 8 Celery Stalks (chopped)
  • 1lb Bag of Carrots (chopped)
  • 1 Medium Onion (chopped)
  • 3 Cloves Garlic
  • 3 Tsp Turmeric
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tsp Fresh Ground Pepper
  • 1 Tsp Sea Salt
  • 1 Tsp Ground Ginger

Instructions: Saute onion, carrots, celery, and garlic in olive oil until onions are translucent. Add to crock pot. Add the spices, bone broth, water, and stir. Cook on high for 5 hours. Remove chicken and shred. Return shredded chicken to crock pot, stir. Portion out evenly, makes 8 servings.


Bison & Vegetable Chili

When it comes to our diet, variety is important.  Eating a variety of grass-fed pasture raised meats, wild fish, and an array of colorful fruits and vegetables helps us get the nutrition we need to thrive.  That’s why today’s recipe is made with grass-fed Bison!  Plus, an array of different color vegetables.

Chili is perfect for cold weather but it’s usually packed with beans and served with corn bread, none of which is Paleo friendly.  This recipe substitutes beans with tons of veggies for a nutritionally dense dish.  Skip the corn bread and serve this chili with grain free tortilla chips from Siete Foods. Check out the recipe below.

Bison & Vegetable Chili | Servings 8

  • 2lbs Grass Fed Ground Bison
  • 1 15oz Can Diced Fire Roasted Tomatoes
  • 1 15oz Can Tomato Sauce
  • 1 Red Bell Pepper (chopped into small pieces)
  • 1 Yellow Bell Pepper (chopped into small pieces)
  • 1/2 of One Yellow Onion (diced)
  • 2 Large Carrots (chopped into small pieces)
  • 2 Small Zucchinis (chopped into small pieces)
  • 2 Tsp Minced Garlic
  • 2 Tbsp Chili Powder
  • 1 Tsp Ground Cumin
  • 1 Tsp Oregano
  • 1/2 Tsp Salt
  • 1/4 Tsp Cayenne Pepper

Instructions: Saute bison over medium heat until cooked through. Drain off fat. Add onion, garlic, carrots, peppers and spices. Stir and cook until onion is translucent. Stir in zucchini, diced tomatoes, and tomato sauce. Bring to a boil. Simmer for 20 minutes, stirring occasionally. Separate into 8 resealable containers. Serve with diced avocado, parsley, or grain free tortilla chips.