Recipe Ideas

Lemon Basil Chicken & Artichoke “Pasta”

I’m super excited about this meal I put together tonight.  My inspiration came from wanting to try spaghetti squash for a while now, PaleOMG’s “pasta” recipes, and the extra lemon I had sitting on my counter since last week.

So as I walked through the aisles of the brand new Trader Joe’s in Stamford (ecstatic about this), I came up with Lemon Basil Chicken & Artichoke “Pasta.”

Oh just as an FYI.  I’m far from a great cook.  I’ve always enjoyed cooking since I was younger but took about an 8 year hiatus (thank you college and post college life).  Even when I was younger though, I was always the type to throw a dash of salt here or a heaping of garlic there.  So when I cook, I don’t always measure everything.  People have different palates so I prefer to season to taste.

Lemon Basil Chicken & Artichoke “Pasta”

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  • 1.25 lbs Organic Chicken Breast Tenderloins (cut into cubes)
  • 1 Medium Spaghetti Squash
  • 1/2 Yellow Onion
  • 1 Clove Garlic
  • 1 Can Artichoke Hearts
  • 1 Lemon
  • Extra Virgin Olive Oil
  • Fresh Basil
  • Salt
  • Lemon Pepper (from Trader Joes)
  • Garlic Powder

Pre-heat oven to 400 degrees.  Cut the spaghetti squash in half, lengthwise (this was a lot harder than I thought!).  Place the two halves face down on a pan and bake for 40 minutes.  When they are done turn them over, let cool, and scrape out “spaghetti” with a fork by going with the grain.

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While the spaghetti squash is cooking, start preparing everything else.  Coat your skillet with olive oil and let it heat up on medium heat. Throw in chopped onion and garlic clove.  Saute for 5 minutes and add in chicken.  Saute until chicken is cooked on the outside. Add in your halved and washed artichoke hearts. Take half of your lemon and squeeze over chicken.  Make sure not to let any seeds fall in!  Add in basil and start seasoning with salt, pepper, and garlic powder.  Turn burner to low and let simmer for 10-15 more minutes, or until your squash is done.

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Once your squash is done and you are able to pick it up, fork the spaghetti into a big bowl.  Squeeze the other half of your lemon on to your spaghetti squash.  Add in chicken mixture and mix together with spaghetti.  Enjoy!

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Sweet Potato and Pumpkin Beef Chili

Happy Monday!  I’ve always loved chili.  It’s such a good fall or winter comfort food.  I’ve also always craved a sweeter version of chili so thought I’d play around with everyone’s favorite ingredient right now…pumpkin!  You can’t go wrong with the whole sweet and savory thing so I decided to make a beef chili with sweet potato and pumpkin in the mix!

It came out great.  My only issue is that I just chowed down a bowl and it made me even more tired than I already was, which I didn’t think was possible today.  Anyways, here is the recipe!  If you’re wondering why there are no beans in it, it’s because I don’t really eat beans anymore.  That makes this recipe primal / paleo friendly.

Sweet Potato and Pumpkin Beef Chili

  • 1.5 lbs Grass-fed Beef Sirloin
  • 1/2 Yellow Onion (chopped)
  • 1 Large Sweet Potato (cubed)
  • 1 Large Can Organic Crushed Tomatoes
  • 1 Small Can Organic Tomato Paste
  • 1 Small Can Beef Broth (low sodium)
  • 1.5 cups Organic Pumpkin Puree
  • Coconut Oil
  • Chili Powder, Cumin, Cayenne Pepper, Salt, Garlic, Cinnamon

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Drop a dollop of coconut oil in a sauce pan.  Add chopped onions and saute.  Once onions are browned add the beef and cook through until there is no pink left.  Add crushed tomatoes, paste, broth, and pumpkin.  Start adding spices to taste.  Stir and cook for about 5 minutes and then add the cubed sweet potato (I microwaved my whole potato for 3 minutes before cutting it).  Let chili cook over medium heat for 30-40 minutes.

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Crock Pot Beef Stew

It isn’t officially fall until you bring out the crock pot.  At least that’s my belief.  Have I mentioned I love fall?  I do…a lot.  And I really love the idea of throwing a bunch of ingredients into a pot, letting it sit all day, and wah lah! Dinner is served.

This crock pot beef stew came out dee-licious.  Since it was the weekend, I decided to throw in some potatoes.  This means it’s not technically primal or paleo, but on Saturdays and Sundays I let myself eat some potatoes!  If you want to make a primal version just remove the potatoes or sub in sweet potatoes…I bet that would be yummy!

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Crock Pot Beef Stew

  • 2 lbs Grass Fed Stew Meat
  • 2.5 cups Beef Broth (low sodium)
  • 6 ounce can Organic Tomato Paste
  • .5 cup Red Wine
  • 2 cups Organic Baby Carrots
  • 1 Yellow Onion Chopped
  • 2 Parsnips Chopped
  • 8-10 Baby Potatoes
  • 2 sprigs Rosemary
  • 3 Garlic Gloves
  • Salt
  • Pepper
  • 1 Bay Leaf

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After you chop the onions and parsnips, throw everything in the crock pot.  Cook on high for 7-8 hours.  The perfect fall beef stew!  We also dunked some Paleo Pumpkin Cornbread from Brittany at RealSustenance.com in the stew which was perfect.

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