Tag Archives: Paleo

Greek  Stuffed Chicken Breasts

4 – 5 boneless chicken breasts 1 T olive oil or fat of choice ½ onion, diced ½ red pepper, cut into thin strips 2 pepperoncini peppers, cut into thin strips 6 oz fresh spinach 2 tsp minced garlic oregano salt and pepper squeeze of lemon 1cup chicken stock 1/2 cup white wine (optional, but highly recommended. It imparts amazing flavor throughout the chicken) 1/3 cup feta cheese Cut a deep slit in the middle of one side of each chicken breast so that you form a deep pocket. Generously salt and pepper each side of the chicken and set aside. In a skillet over medium heat, pour in the olive oil. Cook the peppers and onion for just a minute or two until they are no longer raw. Add in your garlic and spinach and cook just until spinach is wilted. Add in your fresh or dried oregano and an additional pinch of salt and pepper. Remove from heat. If you are using feta, stuff a heaping teaspoon of feta into the pocket of your chicken, making sure to stuff it as far back as you can go. Then spoon equal amounts of spinach/pepper mixture into each chicken breast. Add the stuffed chicken breasts to the crockpot. Squeeze a small splash of fresh lemon juice over the chicken. Add the chicken stock and wine to the crockpot. Cover the lid and cook on low for 6-8 hours.  Read More »

Paleo Apple Pork Tenderloin

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4 Organic Gala Apples 1½lb – 2lb Pork Tenderloin Nutmeg 2 Tbsp Raw Honey (optional) Core and slice your apples. Add a layer of apples in the bottom of the slow cooker and sprinkle with nutmeg. Place slits in your pork tenderloin, and cut tenderloin in half if you need to so it can lay nice and neat in the slow cooker.Take one apple slice and place in each slit in the tenderloin. Put  tenderloin with apple slices in place into the crockpot on top of your layer of apples and sprinkle top with Nutmeg. Place remaining apple slices on top of the pork tenderloin and sprinkle once more with Nutmeg. Cover and cook on low 6-8 hours. Read More »

Slow Cooker Paleo Balsamic Chicken & Sausage

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3-4 boneless, skinless chicken breasts (don’t hate me for that) 6 fresh Italian sausage links (sweet or spicy or a combo is fine) 1 white onion, thinly sliced (not diced!) 4-6 cloves of garlic, chopped Extra virgin olive oil 1 tsp Italian seasoning 1 tsp garlic powder 1 tsp kosher salt 2 – 14.5 oz cans organic diced tomatoes 1 – 15 oz can tomato sauce 1 cup water or chicken stock 1/2 cup balsamic vinegar  1 tsp Italian seasoning  1/2 tsp kosher salt 1/2 tsp garlic powder Lay the breasts raw in the bottom of the slow cooker and drizzle with a couple tablespoons of olive oil. Add the first round of seasonings directly onto the chicken (Italian seasoning, garlic powder and salt). Don’t mix, just leave it on top. During the slow cooking process, it seasons the chicken directly for perfect flavor. Lay the fresh sausage over the seasoned chicken. Layer the thinly sliced onion and chopped garlic next. Then pour the diced tomatoes, tomato sauce, water/stock and balsamic vinegar into the pot. Top with the second round of seasonings. Cover and cook on high 5 hours or low 7 hours. Read More »

Paleo Honey Chicken Wings

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2-3 lb of wings (approx. 20-30 wings) – or more if your crockpot can hold (this can vary depending on the size of your wings, use enough to fill a 2 quart crock pot, double the recipe if you are using a 4 quart).3/4 cup of raw honey (preferably liquid or melted) 1.5 tbsp of minced garlic 2 tbsp of olive oil 1/2 tsp sea salt 1/2 tsp pepper Place wings in your crockpot (add more or less depending on the size of your wings, fill just about to the top of your crock). In a small bowl, mix well: honey, garlic, olive oil, salt and pepper until liquid. If your honey is very thick, then you may desire to heat these ingredients over the stove to soften the honey.Drizzle ingredients over wings, and stir so the sauce covers the wings throughout.Cook on low for 6 hours or 3-4 hours on high. Read More »

Crockin’ Paleo Pork Spare Ribs

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Ingredients •3-4 pounds pasture-raised pork ribs •2-4 cups white vinegar •1-2 cups pure water •1 tsp. sea salt •2 Tbsp. rice wine vinegar or raw apple cider vinegar •3 Tbsp. coconut aminos or wheat-free tamari •Sea salt, to taste •Ground black pepper, to taste •Garlic powder, to taste •Chinese 5-spice powder, to taste Cover your ribs with white vinegar and water in a 2:1 ratio. Mix in a teaspoon of sea salt and soak 12 hours or overnight. Drain ribs thoroughly.Sprinkle each side of your ribs generously with sea salt, black pepper and garlic powder.Heavily coat each side with Chinese 5-spice powder until most of the meat appears covered in dark orange powder.Gently rub the seasonings into the meat on both sides, then place the ribs upright into your crockpot. (It’s ok if they lean!)Add the rice wine vinegar and coconut aminos or tamari to the bottom of the crockpot.Cook on high for 4-6 hours. Without much liquid in the pot, these ribs are roasting, not stewing, so keep your eye on them so they don’t dry out. Read More »

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