Tag: paleo

Healthy Chicken Cacciatore

(Gotta love the image… this is what happens when you post to Insta Stories and don’t save the photo first)

I always work to find and make healthy and quick delicious meals for the weekday! Most days I get home after 7 pm and want to be in bed before 10, so my goal is to make it quick and simple! I’ve also been working on eliminating carbs at dinner and finding alternatives!

Since my honeymoon, I’ve lost 8 pounds and am 0.4 away from wedding weight (hoping to be at wedding weight at my weigh-in Saturday). One of the biggest things that has helped me is no carbs at dinner and mostly veggies instead. Carbs give you energy so you don’t need them to sleep. Veggies on the other hand get you full and the little protein I add keeps me full until the next day!

So here is a healthy version of chicken cacciatore that can be made in 1 pot and in less than 30 minutes (and even less time if you buy precut things)

Ingredients

  • 1-2 pounds of chicken breast, cut into bite stir pieces
  • 1 tbsp oil (I used coconut oil, but olive oil works well too)
  • 1 onion, cut
  • 2 peppers, cut
  • 3-4 cloves of garlic, chopped
  • 1 small potato (I added this because it came in our CSA this week but totally does not need it)
  • 1 medium eggplant
  • 1 28 oz can whole tomatoes
  • Basil, salt, pepper
  • Directions
    1. Heat oil in large skillet or wok… add chicken and cook for 4-5 minutes
      Add onion, pepper, and garlic and cook for additional 3-4 minutes, or until veggies begin to soften
      Add tomatoes, optional potato, and eggplant. Season with salt and pepper and basil… I used a few pieces of fresh basil but dried would also work
      Simmer for 7-10 minutes or until eggplant is soft… Enjoy!

    Serving Options

    1. My husband and I love hot sauce so we naturally put some in
    2. The tomatoes make it a little liquidy, which I like and the broth is delicious! You can serve this over a veggie rice like cauliflower rice or brown rice if you are eating carbs at dinner
    3. Feel free to add any veggie to this dish! The original recipe I got this idea from (The Beachbody Blog) had mushrooms and zucchini.
  • As alway, let me know what you think! If you post it on social media, make sure to tag me at @lovelearninghealth
  • Chicken Fajita Bowl

    I continue to look for easy healthy and quick meals… Since I get home around 7:30 most nights, I don’t want to be cooking forever nor do I want to eat super late… This is not only quick, but it’s delicious and healthy!

    Ingredients

    • 1 pound chicken
    • Juice of one lime 
    • 1/4 cup olive oil
    • 2 tbsp cilantro (I used dried)
    • 1 tsp chili powder
    • 1 tsp oregano
    • 1/2 tsp cumin
    • 1/4 tsp cayenne pepper
    • 2 garlic cloves
    • 1 bell pepper
    • 1 red onion
    • Salt and pepper to taste 

    Directions

    • Preheat oven to 375 and prepare dish… I used a clear baking dish, so I sprayed in with Pam. I may use my Pampered Chef stone next time…
    • Place chicken in pan. I cut the chicken into small pieces so it would cook faster.
    • Combine remaining ingredients in a bowl (except onion and pepper). This is your seasoning.
    • Chop onion and pepper and place over chicken.
    • Cover chicken, peppers, and onions with the seasoning… 
    • Cook 30 minutes or until done!

    I served it with cauliflower rice!

    Spicy Sweet Potato Chicken


    You know you make a good dish when your boyfriend’s response is, “I want this to be my birthday meal”… which is comical for two reasons…

    1. His birthday is in December and 2. It’s so easy!

    So here it is…

    Ingredients

    • 1 lb chicken
    • 2 medium sweet potatoes
    • 3-4 tbsp Hot sauce (more or less depending on your spice preference)
    • 1 teaspoon paprika
    • 1 tablespoon garlic
    • 1 tbsp coconut oil
    • 4 pieces of nitrate free bacon
    • Green onions
    • Salt and pepper

    1. Preheat oven to 375. Put oil into oven safe pan (aka cast iron skillet, which I only just got). Add bacon and cook until done. Once finished, wrap in paper towel and set aside

    2. Cut chicken and sweet potato into bite sized pieces and place in a large bowl. Add paprika, garlic powder, and hot sauce. Mix well. Add to oven safe pan with bacon fat.
    3. Cook for 4-5 minutes to begin cooking chicken. Then place pan in oven and cook for 30-35 minutes or until chicken is done and sweet potato is soft.

    4. Add bacon and green onions

    And enjoy!

    Chicken, Bacon, Broccoli Casserole 

    When this came out of the oven, I was nervous… I wasn’t sure what to expect but I was thinking a bland, seasonless meal and boy was I wrong! Super easy to make and very flavorful!

    Ingredients:

    1 pound of chicken (I recommend vegetarian/grass fed)

    1 head of broccoli, chopped

    1 head of cauliflower, chopped 

    4 strips of bacon (what kind depends on you… I used the nitrate free organic kind, but I may try turkey bacon in the future

    1/2 cup low sodium chicken broth

    1 egg

    1 cup full fat coconut oil

    Salt/pepper to taste

    Cooking Oil ( I always prefer coconut)

    1/2 cup slivered almonds.

    1. Pre-Heat oven to 350. Cut chicken into bite size pieces and cook until mostly done in cooking oil. While cooking, season with salt and pepper.

    2. While cooking, layer a 9 x 13 baking dish with the chopped broccoli and cauliflower.

    3. Take almost done chicken and sprinkle on top of vegetables mix.

    4. Add bacon. Make sure it’s spread out to get the fat evenly spread.

    5. In a bow, whisk together egg, chicken broth, and coconut milk. Pour over vegetable, chicken, and bacon mixture. Season with salt and pepper and make sure it’s evenly distributed.

    6. Cover with foil and cook for 30 minutes.

    7. Remove foil, add almonds to top, and cook for another 5-10 minutes.

    8. If desired and I always do, add hot sauce! Sracha worked well with this!

    Paleo Shepards Pie

    My boyfriend and I are runners so when it is Friday night and we have to run 11 miles in the morning, I have to get creative on meals that will give us carbs, but help up stick with this lifestyle… hence Paleo Shepard’s Pie!

    IMG_0451.JPG

    Ingredients

    • 2 lbs of grass fed beef
    • 4 cloves garlic, minced
    • 1 medium yellow onion, chopped
    • 1 cup of chopped carrots
    • 1 pepper, chopped
    • Any other veggies you wish.. I added some zucchini since we had some left in the house
    • 1  6 – ounce can tomato paste (watch the ingredients to make sure nothing artificial is in it)
    • 2 tbsp balsamic vinegar
    • 1 tbsp rosemary
    • 2 tsp fresh thyme
    • 4 – 6 medium sweet potatoes
    • 1/2 CAN of coconut milk
    • Salt & pepper
    • Butter for flavor
    • 1 – 2 tbsp coconut oil

    Directions

    1. Preheat oven to 350 F
    2. Bring a large pot of water to a boil
    3. Peel the sweet potato and cut into fourths. Put into boiling water and cook until soft
    4. Meanwhile, in a large skillet, brown the meat with the garlic and coconut milk
    5. Once the meat is browned, remove it from the pan and set aside. Leave fat from meat in the pan and use it to cook the vegetables. Cook until the onions are translucent
    6. Add the meat back to the pan, add the tomato paste, balsamic vinegar, rosemary, thyme, and salt. Cook 5 minutes over medium low heat.
    7. Pour meat mixture into a large baking dish (I used a 9 x 13)
    8. When sweet potato is soft, drain water, use a hand masher to get it the consistency you wish. Then add the coconut milk, some butter, and salt and pepper. Mash together.
    9. Put sweet potato mixture over meat mixture. Put in over for 20 minutes or until the sides are bubbling and the center is hot.

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    Sweet Potato Turkey Chili

    I love making big meals on Sundays that will last for a few days. I’m traveling to Iowa Monday and Tuesday for work and Wednesday is my long day, so a big pot of chili is perfect and something I can have Wednesday night.

    This specific chili is Paleo friendly and super easy to make!

    Ingredients

    2 lbs of ground turkey (feel free to substitute beef or chicken)

    1 onion

    3 cloves garlic 

    1 cup diced carrots

    4-6 sweet potatoes, peeled and diced 

    2 cans of diced tomatoes (I love spice so I used the one with chili and jalapeños)

    2 cans of tomato sauce 

    1/2 tsp thyme 

    1/8 cup of chili powder

    Salt, pepper, red pepper flakes and oregano to taste

    Oil 

    2 bay leaves 

    Directions 

    In a large pot, heat some oil (I used olive oil)

    Combine onion, ground turkey, and garlic. Cook until meat is no longer pink.

    Combine the remaining ingredients. Bring to a boil. Then simmer for 20 – 30 minutes covered, or until sweet potato is tender!

    Note: My boyfriend and I love spice, so we added some Frontera Chiptole Salsa 🙂

    Cauliflower Fried Rice with Ham

    caul.jpg

     

    For a little more than a month, my boyfriend and I have been eating a Paleo lifestyle for about 90% of the time. I love knowing that I am putting healthy food into my body. I’m so busy and eat out a lot so plans that require counting calories, measuring food, etc, do not work for me. I work at a school with a dining hall and teachers are expected to eat in it, so its almost impossible to be accurately measuring and counting calories and/or macros which is why I love the Paleo lifestyle.

    I also have been having a lot of fun finding all new ways to cook and hope you enjoy trying some of these recipes as well!

    This Easter, I made a 9 pound ham for my boyfriend and I, knowing we’d have a lot of leftovers so I decided to make a cauliflower fried rice with ham. Looking forward to your comments and reviews!

    INGREDIENTS:

    • Diced Ham –> I didn’t measure how much I used, but basically filled the bottom of the wok with the ham. I do wish I added more though. We had left over ham, but ham steak would work as well.
    • 1 head of cauliflower
    • 1 – 2 tbsp sesame oil (I used enough to cover all the veggies)
    • 2 large eggs, beaten
    • Small red onion – diced
    • 1 cup carrots – diced
    • Any other veggies you want! I added broccoli to mine
    • 3 – 5 scallions – sliced
    • 3 – 5 tbsp of Liquid Aminos or similar (I did not measure and just covered the food, which ended up being too salty)
    • Olive oil or similar

     

    DIRECTIONS

    1. Cut the cauliflower and use a food processor to make cauliflower rice. Set aside. If you don’t have a food processor (and I don’t), I recommend getting Pampered Chef’s handheld blender! Works wonders and so much smaller and cheaper!
    2. Heat oil in a large pan or wok. Add onions, scallions, and veggies. Then add the sesame oil. Depending how many veggies you use, you may want to add more or less of the sesame oil. Cook for 5 minutes or until veggies are tender.
    3. Add two eggs and cook all together, stirring frequently, until eggs are cooked
    4. Add cauliflower rice and ham. Mix all together.
    5. Add liquid aminos and stir all together and then cook for 8 – 10 minutes until everything is warm stirring occasionally