Baked Chicken with Shallot Wine Sauce & Cauliflower Rice

This dinner was pretty simple and packed in some good flavor! It was also heartily filling & satisfying. Scott helped a lot with this dish... his inspiration was shallots (which made a great sauce... rich and full of flavor). Hope you enjoy!

Ingredients:

4 chicken breasts, pounded and cut in half

1/2 C almond meal

2 T dried parsley flakes

1 T Italian seasoning

1 tsp. black pepper

1 tsp. paprika

2 T coconut oil

2 tsp . olive oil

1/4 C shallots, finely diced

3 cloves garlic, minced

1/2 C white wine

Preheat oven to 350 degrees. In a large skillet, heat olive oil. Saute shallots and garlic. When done remove to a small bowl. In same skillet, add coconut oil. Keep heat on medium. Trim and pound chicken breasts. Combine almond meal, parsley flakes, Italian seasoning and black pepper in a shallow bowl. Coat chicken breast in the mixture and add to hot skillet. Sprinkle paprika over the top. Cook for about 4-5 minutes until browned. Turn chicken over and repeat.

Add chicken to a baking dish when nice and browned. Add shallot and garlic mixture back to skillet and deglaze pan with white wine, scraping all the bits and making a nice sauce to pour over the chicken. After pouring shallot sauce over the chicken, cover with foil, and bake for about 10 minutes. While chicken is baking, makes your sides! We cooked up some cauliflower rice, and steamed zucchini. The cauliflower rice has really become a household favorite! It was especially nice with this dish as it sopped up a lot of the shallot sauce! Be sure to spoon some extra sauce over the top of your chicken and cauliflower rice.

Super delicious... Hope you enjoy! :-)

Crock-Pot Paleo Pot Roast

Well, school's back in session and evenings are getting busy again. Time to dust off that crock-pot and keep it handy! Tonight we enjoyed one of my favorite, EASY crock-pot fixes! Not a lot of cooking talent, but a lot of flavor (and yields great left-overs)!

Ingredients:

Cross Rib Roast, boneless, 3-4 lbs

4-5 cloves garlic, peeled whole

1 large yellow onion, sliced

3 stalks celery, chopped

1 large sweet potato, peeled and cut in chunks

1/2 C water

Place pot roast in crock pot and cover with water. Surround roast with garlic cloves, onions and celery. Set the crock pot on low for about 6-8 hours! When I got home I added the sweet potatoes, (a little more water), and turned the crock pot up to high... I cooked just until sweet potatoes were tender (about 20 minutes). Serve with a side salad and enjoy! Easy & delish! There is nothing like walking into your house after a long day and smelling dinner... ready and waiting for you! :-)

Paleo PIZZA!

Pizza anyone? YES, I said Pizza! This was really and truly good, and a great alternative to one of the most mentioned sacrifices with the paleo diet. I was pleasantly surprised by the success of this and would definitely keep this on the menu on a regular basis! What fun! (... and the kids were happy, too)! ~PIZZA... it does a family good! :-)

Pizza Crust:

2 C cauliflower rice, cooked

1/2 C almond meal

2 eggs

1 T coconut oil

1/2 C chopped fresh basil

1 T dried Italian seasoning

1 tsp fennel

1/2 tsp black pepper

olive oil cooking spray

Preheat oven to 450 degrees. Rice your cauliflower, by sticking it in your food processor with the grater blade. Heat it in a bowl, in the microwave for about 6-8 minutes at 80% power (or stove top). There is no need to add water when cooking the cauliflower! When cauliflower is cooked, combine all the additional ingredients. Mix well. Spray cookie sheet with olive oil cooking spray. Place cauliflower mixture on baking sheet and press out evenly, making your pizza crust. (It will seem a little mushy... that's okay). Bake for 12-14 minutes, until the edges start to brown. Remove from oven.

Sauce:

1 6oz can organic tomato paste, no added salt

3 cloves garlic, minced

1 T oregano

1 T Italian seasoning

1 tsp apple cider vinegar

1/2 tsp black pepper

Combine sauce ingredients. Spread over cauliflower pizza crust (you probably will not use all the sauce)... save the leftovers for next time!

Add toppings to your pizza! We used fresh basil leaves, artichoke hearts, and organic chicken sausage. Have fun with your toppings! Place pizza under the broiler until toppings are hot (3-5 minutes). Serve and enjoy!

*We had leftover cauliflower rice, too. I put it in a ziplock freezer bag and stuck it in the freezer... Ready for next time! :-)

*This recipe was altered and adapted from Jamie VanEaton, Low Carb Examiner:

http://www.examiner.com/low-carb-in-national/cauliflower-pizza-crust-worth-its-wow-gold

Grilled Pork Chops & Baked Acorn Squash

Are you feeling a little Fall in the air? I've noticed the leaves are starting to change color and the evenings are a bit cooler! I can't believe that Summer is ending and Fall is rapidly approaching, but the signs are everywhere! Especially on the driveway in the form of fallen leaves! All we can do is embrace it, and welcome a new season full of different seasonal foods to enjoy! Having said that... how about a quick dinner with minimal thought? A simple dinner that powers a lot of flavor! Maybe a dinner that utilizes a tasty traditional Fall vegetable, the acorn squash! This was a great 'quick fix', hope you enjoy!

Recipe: (embarrassingly simple)... but packs a good flavor punch!

4 Pork chops, boneless

olive oil

sea salt

black pepper

Acorn squash

sea salt

black pepper

1/4 C water

Preheat oven to 375 degrees. Slice acorn squash in half, and remove seeds (I left the skin on). Place face down on a baking dish with 1/4 C of water. Bake for about 30 minutes. Turn them over and season with sea salt and pepper. Bake an additional 5 minutes, face up.

Preheat barbecue grill to about medium heat. Rub some olive oil over pork chops and season with some sea salt and black pepper. Grill for about 20 minutes (10 minutes on each side). Time it so they're done around the same time as the acorn squash. I did check the internal temperature of the pork chops to make sure they reached 170 degrees, before taking them off the grill. Serve with a side salad or vegetable of your choice. Simple and tasty... hope you enjoy! :-)

Spicy Mediterranean Chicken

I'm still coming off the high from Saturday's Local Affiliate Challenge! What an amazing day of camaraderie, sportsmanship, community spirit and athleticism. It was not only a blast to participate in, but amazing, motivating and inspiring to watch! As Annie said in her opening... most of why we all CrossFit is the community of amazing people that share a common passion!

I left Saturday with so much pride in everybody's accomplishments! I left feeling motivated and inspired! ... and I left feeling exhausted! (Ok... I know I'm getting a little sappy.... but WOW, what a day!) THANK you CrossFit Santa Cruz Central!!!! You're the BEST! XOXO

Recipe:

2 chicken breasts, skinless boneless

4 chicken thighs, bone in, skinless

1 yellow onion, finely chopped

1 yellow bell pepper, chopped

2 stalks celery, finely chopped

3 cloves garlic, minced

1/2 C black olives, sliced

1 can organic diced tomatoes, low sodium

1/4 C organic chicken broth, low sodium

1 T olive oil

Seasonings for chicken:

cayenne pepper

black pepper

marjoram

paprika

oregano

Heat 1 tsp. olive oil in a skillet over medium heat. Saute garlic, onion, celery and pepper for about 5 minutes. Transfer to a small dish. Add more oil to skillet. Sprinkle seasonings over the chicken. Add to skillet and brown on both sides, searing spices to chicken. (May have to cook chicken in batches). After about 5-7 minutes, remove browned chicken to a plate. Add onion/celery mixture back to pan. Add black olives, diced tomatoes, and chicken broth. Mix well! Add chicken back to pan. Cover and cook for about 30 more minutes on medium heat.

We served this with steamed zucchini and a green salad! Hope you enjoy... we did! :-)

Baked Salmon Topped with a Mushroom Vegetable Sauce

I'm trying to think about food that would best prepare me for the affiliate challenge this weekend! I'm thinking about omega 3's, lean proteins, nutrient dense fruits and vegetables, water (it's been HOT this week, gotta stay hydrated), Vitamin D and ... SLEEP!

I'm also thinking about how much fun it will be for our community!

I'm excited for everyone who is participating in the challenge and wish everyone the best of luck! Here's to a great time and great camaraderie!

In the meantime.... Eat well!!! :-)

Recipe:

6 oz Salmon filet

2 tsp. olive oil

1 T dried parsley

1/2 tsp. black pepper

1/2 tsp. garlic powder

pinch sea salt

Sauce:

2 tsp. olive oil

1/4 C shallots, finely chopped

1 leak, remove greens, cut length-wise, and slice thin

1/2 red bell pepper, finely chopped

5 oz mushrooms, sliced

1/2 tsp. black pepper

1/4 C white wine

Preheat oven to 350 degrees. Season fish with seasonings (parsley, garlic, salt and pepper). Heat olive oil in a skillet. When hot, brown the salmon filet (searing the herbs to the fish). Do not cook long (just enough to sear on the seasonings), and add to a baking dish. In the same skillet, add a little more olive oil. Start by sautéing the shallots, then add the red bell peppers. Next add the mushrooms, and a little of the wine. Let the mushrooms cook down a bit, and cover with a lid. Add the leaks, black pepper and remaining wine. Mix well and pour over the fish. Bake for 10-12 minutes (until fish is done and sauce is bubbling). Serve with your desired side dishes (we chose baked sweet potatoes and sauteed kale.... a favorite in our house).

Hope you enjoy!

Grilled Chicken, Sauteed Zucchini with Mushrooms, and Avocado Salad

Sometimes it's all about the sides!!! I had NO ideas for dinner tonight as my attentions were elsewhere. It was the first day back to school (and the beginning of a new era as my kids just started middle school AND high school). Anyway... dinner was the last thing on my mind. I just wanted something easy! Simply grilled chicken fit the bill... albeit a little boring. But maybe I could spruce up the side dishes, and it could look more interesting? Falsely elude that I put a lot of effort into tonight's dinner? Yea... that was the trick! Hope you enjoy. :-)

Chicken:

Season 4 chicken breasts with:

sea salt, pepper, chili pepper, garlic powder, paprika and cumin

Grill to desired doneness!

Sauteed Zucchini & Mushrooms:

2 zucchini's, sliced

9oz. sliced mushrooms

1/2 yellow onion, thinly sliced

2 tsp. olive oil

1/4 C chicken broth

Heat oil in skillet and saute onions. When onions start to caramelize, add mushrooms. Saute for about 3-5 more minutes. Add zucchini and broth. Cover and cook until zucchini is just tender (about 5-6 minutes). Season with a little fresh ground black pepper.

Avocado Salad:

1 avocado, cubed

1 C cherry tomatoes, sliced in half

1/4 sweet onion, thinly sliced

1 T balsamic vinegar

Course sea salt and fresh round black pepper.

Combine all ingredients and serve! :-)

Grilled Marinated Flank Steak with Grilled Egplant

Tonight I used 3 of the Coconut Secret products in one recipe! I really love this company! If you haven't tried any... I highly recommend. I have found their products at New Leaf Markets and Whole Foods. It's a tad pricy (I wouldn't plan on buying all their products in one shopping trip). I use the coconut aminos on a fairly regular basis as a great soy sauce alternative! Just a little of this stuff goes a long way! And check out their web site, too...they have a great story to tell! http://www.coconutsecret.com/

Tonight's marinade was really tasty. I really recommend a longish marinade time as it really worked on flavoring and tenderizing the meat! Hope you enjoy!

Marinade Ingredients:

*Allow at least 2 hours for meat to marinate (overnight is best)

3 cloves garlic, crushed & minced

1/4 C olive oil

2 T coconut vinegar (or apple cider)

1/4 C Coconut Aminos (soy sauce substitute)

2 T raw coconut nectar

1/2 tsp. ground black pepper

2 T fresh parsley, finely chopped

* * * * * * *

1 1/2- 2 lbs. flank steak

Score meat across the grain with a knife. Add all marinade ingredients and flank steak in a zip lock freezer bag and let marinade for at least 2 hours or over night. Turn ingredients periodically in bag.

Remove steak from bag and season with some course sea salt and black pepper. Put on hot grill and grill for about 4-6 minutes on each side. When steak is cooked to your desired doneness, remove from heat and let sit for 10 minutes. Make sure to cover the meat with some foil to hold in all the moisture until you're ready to serve. Cut meat in thin slices across the grain and serve with your grilled eggplant! Yum!

For the eggplant, we just lightly coated the slices with some olive oil, sea salt, and ground pepper... and grilled! I think that's my absolute favorite way to eat eggplant! Simple and oh so good! Enjoy!

Black Olive & Basil Crusted Pork Chop

I was really in the mood for something "breading-like". My daughter had opened a can of black olives to snack on, which put in motion an idea for the whole dinner! Scott was quick to point out that the picture does not do it much justice... he said it tasted much better than it looks! Anyway... it certainly fulfilled my craving... and made good use of the opened can of black olives!

It was crispy, flavorful, and very satisfying. Hope you enjoy! :-)

Ingredients:

4 pork chops

1/4 C black olives, finely chopped

1/4 C fresh basil, finely chopped

3/4 C almond meal

1 T dried parsley

1 T dried Italian seasoning

2 tsp. garlic powder

1 tsp. black pepper

1 tsp. sea salt (optional)

2 eggs

3 T olive oil

Preheat oven to 350 degrees. Trim pork chops of all visible fat. I pounded pork chops to about 1/2 inch thick. Sprinkle pork chops with a little sea salt and pepper. In a shallow bowl, whisk eggs. In another shallow bowl combine almond meal, parsley, Italian seasoning, olives, basil and salt and pepper. Heat oil in skillet (med/hi temp). Dip pork chop in egg and dredge in almond meal mixture. It will be a little thick and clumpy... that's okay. Try to coat all areas as best you can. Add to skillet when oil is HOT. It is really important to make sure the oil is hot before adding the pork chops, so it will really sear the crusted olive/almond meal mixture to the chops. When they are nice and brown, transfer them to a baking dish. Cover with foil and bake for an additional 10 minutes. That's the perfect amount of time to saute up a veggie side or make a salad! Enjoy! :-)

Paleo Crab Cakes

Paleo appetizers are such a wonderful way to flaunt why choosing to eat paleolithic, is by no means, about flavor compromise or deprivation. It can indeed be about elegance, decadence and flavor enhancement! I took this dish to a "Paleo Appetizer Party", where there was an assortment of delicious Paleo treats to taste and devour! Yes, we ate well...

This is another recipe from Marks Daily Apple, which I followed verbatim (except I doubled the recipe and added a little ground mustard to the seasoning...but that's it!) It turned out very good, and if you're a crab cake lover, I know you'll be pleased! No one will miss the breading AT ALL!!! Enjoy! :-)

Ingredients:

1 pound crab meat, combination of lump and claw (I actually used just claw meat from TJ's refrigerated section)
2 egg yolks
1 tablespoon finely chopped shallot or onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped dill
1 teaspoon lemon zest (grated off the outside of a lemon)
1/2 teaspoon hot sauce
1/4 teaspoon paprika
1/3 cup olive oil

Bundle the crab in a thin dishtowel and give it a few hard squeezes to release moisture. You’ll probably be able to get a couple tablespoons of liquid to drip out. Whisk the egg yolks. Add the shallot, celery, dill, lemon zest, hot sauce and paprika. Gently mix this into the crab. The mixture is not going to look like it will hold together, but don’t worry.To form the crab cakes all you need is a round cookie cutter about 2 inches wide. Using a tablespoon measurement, scoop 2 generous tablespoons of crab into the cookie cutter.Press the crab down very firmly with your fingers. Gently lift the cookie cutter.Using this method, you should be able to make at least a dozen crab cakes. Cover the cakes and refrigerate for one hour or more. This helps the ingredients bind together.

Preheat your oven to 375. On the stovetop, heat the olive oil in a pan. When the oil starts to sizzle, use a spatula to slide the crab cakes into the pan. Cook about 2-3 minutes on each side until they are browned and crispy. Don’t put too many in the pan at once.Use a spatula to scoop the cakes out the pan and onto a cookie sheet. Put in the oven for another six minutes to make sure they are warmed through the middle. Garnish with dill.The most important steps in this recipe are using the cookie cutter to shape the crab cakes and refrigerating them for at least an hour before cooking. Other than that, let your regional tastes take over. Add red pepper if you like or mustard. Play around with the seasonings.