Recipe: Easy Paleo Honey No-Soy Chicken

At our last meetup on the weekend Clint and I took along a few paleo goodies for t he picnic, and the honey soy chicken I made was a huge success.

 

Especially with my little friend Lachy who has a lot of food allergies and often can’t eat much at meetup picnics. I always try to include something he can have and this time he scoffed down the chicken, with a big smile on his cute little face. So I thought I’d better get this super easy, tasty recipe up on the blog for more people to enjoy!

 

Remember… my recipes are pretty much always really simple and easy, I’m not into overly fancy meals because often a lot of ingredients with a lot of processes involved in putting them together can  be confusing on the gut. So if you like my kinda view of cooking then you’ll like my recipes.. I hope 😉

 

HONEY NO-SOY CHICKEN

Pollo a la soja, miel y limn

Preheat oven to 180 degrees Celcius

You’ll need:

2 x free-range chicken breasts

3 tbsp coconut amino (for nightshade-free I use Matakana range available here, but otherwise use Niulife or a similar brand)

IMG_20150710_111018

2 tbsp local raw honey

Salt and pepper to taste

Optional: crushed garlic, ginger

 
Do this:

For the time-poor folk…

1. Cut chicken into strips or cubes and place in a deep oven dish

2. Add the coconut amino, honey and salt/pepper

3. Get your hands in there and mix thoroughly so the sauce is coated evenly over the chicken

4. Place in the oven, uncovered, and set the timer for 20 minutes. Then at 20 minutes get the tongs or a large spoon and mix the chicken around so the inside raw pieces move to the outside and all chicken cooks properly

5. Place back in the oven for another 20 or so minutes or until all chicken is cooked through

6. There’ll be a lot of liquid at the end but I like using this as sauce for pouring over veggies as it can be placed in a container in the fridge and used later, or it can be simmered down on the stove right away to thicken up. Add some arrowroot to create a honey soy gravy

7. Store chicken in an airtight glass container in the fridge. It’s great served cold! If you include the liquid, you’ll find it’ll become jelly once refrigerated, yay!

Now for those with more time up their sleeves…

1. Follow steps 1-3 as above but then place in a container in the fridge for a few hours to marinate. This will infuse the flavours into the chicken more

2. Then cook and store as mentioned above

How easy is that!?!

It will go great sided with cauli rice, veggie mash or mixed into a salad
Enjoy 🙂

Aimee

 

5 Things I’n Grateful For Today:

1. A fun meetup at the Glasshouse Mountains and people enjoying my food

2. The 30 mins of magical #NakedSunTime I just got on the balcony

3. Wrestling Clint yesterday and finally getting him to the ground, woo!

4. My ‘Cowgirl’ mug cos it’s cool!

5. Country music

Recipe: Coconut Lime Curd Tart by Aussie Paleo Chef

Dan the Aussie Paleo Chef is a magician in the kitchen, that’s no secret, and he puts most of his amazing recipes up on his Facebook for all to see and re-create.

At our Paleo Camping Retreat on the weekend he mentioned one recipe in particular to our campers, and when I went to forward it onto them for him, I just  had to include it in a blog post so even more people can see it and give it a go.

I, for one, am definitely giving this one a go, and very soon!

Thanks Dan for your incredible kitchen creations, you’re my favourite paleo chef 😉

 

tart1

COCONUT & LIME CURD TART

 

Line a spring-form cake tin with non-stick baking paper and refrigerate

 

For the curd:

3 large eggs

180g raw honey or coconut syrup

Zest from 2.5 limes

180ml freshly squeezed lime juice

100g coconut oil

 

1. In a stainless bowl, whisk together the eggs, honey, zest and juice

2. Place the bowl over a saucepan of gently simmering water and cook

3. Continually stir, or whisk, the custard gently to ensure the eggs don’t cook

4. As the custard warms add the coconut oil in 4 or 5 batches, allowing each addition to incorporate before adding another

5. Continue to cook and stir until the curd becomes very thick (if you have a thermometer between 70 and 75 degrees Celsius). Be patient and vigilant with this process (anywhere from 10-30mins) as the curd is the hero of the tart

This recipe is refreshing, sharp and tart and isn’t very sweet so if you prefer more sweetness add another 50g or honey or coconut syrup to the recipe.

 

For the tart base:

100g shredded coconut

60g almond meal

160g dried white mulberries (or another kind of dried fruit)

40g coconut oil

 

1. Place the coconut, almond meal and mulberries in a food processor and blend until ‘crumb’ like.

2. Add the coconut oil and blend to incorporate

3. Press the crumb mixture into the base of the prepared cake tin and refrigerate

 

To assemble:

Spoon the curd over the chilled base and refrigerate for a minimum of 3 hours

 

Serve and enjoy!

Recipe: Paleo Crepes – so versatile!

Our good mate Dan the Aussie Paleo Chef gave me this recipe when he was here in May, which I LOVE, and got me totally addicted to banana flour at the same time! I’d actually never made crepes before, I hadn’t come across an easy recipe that didn’t use a zillion eggs. But this recipe is so minimal and so insanely easy, it’s amazing and you should definitely give it a go!

 

You can either make your crepes savoury or sweet, it’s totally up to you. Be creative!

crepes

CREPES

Makes about 12 medium crepes

You’ll need:
4 eggs
½ cup Ayam pure coconut milk
2/3 cup banana flour
Ghee or coconut oil for pan
Himalayan salt to taste

 

Sweet options:

– Organic cinnamon powder and/or pure vanilla added to the batter
– Organic berries or fruit of choice, Ayam pure coconut cream, pure maple syrup, raw honey added to cooked crepes

crepes 2

 

Savoury options:

– Organic dried herbs and spices added to the batter

– Organic veggies, fried egg, bacon, strips of meat, avocado, paleo melting cheese (recipe available in the Paleo Kitchen Creations e-book), anything you like!

crepes 1

 
Method:
1. Blend eggs, vanilla, cinnamon, flour and coconut milk in a tall jug with a stick blender
2. Add small amount of salt
3. Bring a small fry pan to a moderate temperate and add small amount of ghee
4. Pour 1-2 tbsp crepe mixture in and move pan to coat the whole pan with the mixture
5. Using a silicon spatula lift one edge as soon as it dries on top, then flip over. 30 sec – 1 min should be plenty of time to cook properly
6. Place on a plate and repeat with the remaining mixture
7. Once all crepes are made, place one on a plate with desired fillings
8. Serve and enjoy!

 

How easy is that right?!  Have fun crepe-making!

Aimee

 

5 Things I’m Grateful For:

1. Dan giving me so many amazing recipes

2. Donating money to the Red Cross Nepal Region Earthquake Appeal today thanks to people who came to workshops and sessions

3. Stickers! Life is better with bright and colourful stickers!

4. The Paleo Camping Retreat coming up in a few weeks.. SO EXCITING!!!

5. Clint’s cuddles. They’re the best 🙂

Paleo English Muffin recipe

Thanks kindly to Amanda McDonald for posting this recipe in our Sunshine Coast Paleo/Primal/Real Food Meetup Group Facebook Group recently!
muffin
Grab these:
1 egg, beaten
1 tbsp milk of choice (pure coconut milk or almond milk, or half/half)
1 tbsp coconut flour*
½ tbsp melted grass-fed ghee or melted coconut oil*
⅛ tsp baking soda mixed with ¼ tsp Apple Cider Vinegar*
¼ tsp honey* (optional, can omit sweetener, but use full-fat canned coconut milk for milk of choice)
1 pinchsSea or Himalayan Salt*
* available in Primal Pantry
Do this:
-Melt the butter or oil in a round, glass or ceramic ramekin (can use a 3½ inch, 6 ounce ramekin).
-In a separate bowl, mix baking soda and apple cider vinegar together (it will be very fizzy and bubbly). Set aside.
-Add the remaining ingredients to the ramekin and whisk or stir with a fork briskly.
-Add the baking soda/ACV mixture to the ramekin and stir in well.
-Stir, scraping the sides until clump free, may have to stab at some stubborn clumps.
-Bake in the oven at 200°c for 12-15 minutes until the middle is firm.
-Take a knife between the bowl and muffin and slide around to loosen edges.
-When cool enough to handle, remove from bowl, and cut in half sideways.
-Toast in an oiled fry pan until lightly browned on each side (like a pancake). This is an important step, do not skip!
-Use a spatula to press the tops of muffins lightly down while pan toasting.
**Add zucchini and onion for a more savoury option or organic sultanas for a sweet version
Enjoy 🙂