One of my blog readers, Jennifer Irwin of Columbus, OH, sent me this amazing recipe that I am happy to feature on the blog. Do YOU have an awesome recipe worthy of sharing with Everyday Paleo readers? If so, email me your dish along with a photo of the food and who knows, your recipe might be the next one featured on the blog! Thanks Jennifer for sharing your paleo culinary masterpiece.
Admittedly, I started eating paleo because I was tired of looking at my not so attractive nakedness in the mirror and I secretly and desperately wanted to be that hot mom in a bikini….. Of course I was blind to the trillion other little health issues that plagued me; writing them off as normal. I was blind to what eating paleo really had in store for me, and blind to the the fact that a paleo lifestyle would slowly but surely open my eyes to so many important life experiences that I would have missed out on otherwise. Continue reading
I have had a few people comment about breakfast options that do not include eggs. I know some folks never get tired of eating eggs, I being one, but I do think it’s important to have a lot of variety in our paleo diets. With that being said, here are some suggestions to scramble things up at breakfast time, sans the eggs. Continue reading
I am mildly obsessed with arugula so I will hammer my love of arugula home with one and final arugula recipe – for a while anyway. This salad has similar components to my favorite “go to” chicken salad but with the yummy smokey addition of arugula and a few other ingredients. Continue reading
This is a recipe for a whole roast chicken that I found on Epicurious that I revised to make even easier. It seems to0 easy to even be good but this was sincerely the best roast chicken I have ever had.
Roast Chicken
1 free range/farm raised 4-5 lb chicken
Sea salt
Preheat oven to 450. Wash chicken and thoroughly dry the chicken inside the cavity and out with paper towels. Place the chicken in a roasting pan and generously sprinkle the entire chicken with sea salt (inside the cavity as well). The recipe on epicurious said to “rain” the salt down on the chicken, maybe that’s the secret…. I did not tress it, add any butter, thyme, or even pepper, just the salt, and after about an hour in the oven, the chicken was crispy golden brown on the outside and incredibly tender, juicy, flavorful and delicious on the inside! The best parts of the chicken is what we could pick right off the bones – my two year old ate most of his dinner before we even got the chicken to the table…
I served the chicken with mashed cauliflower that I seasoned with garlic powder and black pepper as well as a fresh arugula and spring mix salad with diced apples, olive oil, and lemon juice.
Enjoy!!
This dish reminded me of beef stroganoff, but better!! I did use some heavy whipping cream so if you want to stay away from the dairy component in this dish, I would substitute with chicken broth and add more mustard to make it a bit tangier rather then creamy.
Sirloin Dijon
1 1/2 lbs thinly sliced sirloin (I used the pre-sliced sirloin from TJ’s)
1 red onion diced
3 tbsp olive oil
Sea salt and pepper to taste – sprinkle meat in pan while cooking
2/3 cup heavy cream
3 crushed garlic cloves
1 tsp dried tarragon
1 ½ tbsp Dijon mustard
Saute diced onion in olive oil until tender, add sirloin and brown. While sirloin is browning, sprinkle with sea salt and pepper. In a separate bowl, mix together heavy whipping cream, garlic, tarragon and mustard. Pour mixture over the sirloin and bring to a simmer. Serve immediately.
Brussel Sprouts
Approx 1/2 lb brussel sprouts
1 tbsp dried dill
2 tbsp olive oil
sea salt and pepper to taste
Quarter brussel sprouts and steam for 3-5 minutes. Saute the steamed sprouts in olive oil until a little crispy and add remaining ingredients, stir and serve. Yummy!!
