Rosemary Dijon Chicken with Apples (Primal/Paleo)

I don't know why we even had boneless, skinless chicken breasts in the freezer. They're boring, and the lack of fat means they aren't really all that filling, not to mention hard to keep from drying out. I defrosted them with no idea of what to do with them. Yesterday around 4pm we decided just to throw them in the slow cooker with some things. Sometimes, okay nearly all the time, this method proves delicious. This was delicious. Now just to try it with some bone in chicken! You can use any type of potato here: baby reds, golds, sweet potatoes, anything you'd like. I think next time I'll choose a tart apple in combination with sweet potato. Parsnip would be amazing as well.

Rosemary Dijon Chicken with Apples

primal / paleo / grain-free / gluten-free / egg-free

Yield: 4 servings

1 yellow onion 

1 apple

4c diced potato, in 2in chunks 

6 cloves of garlic, peeled

1T cooking fat of choice

S+P

4 hunks of chicken*

2 cloves of garlic, minced

2T whole grain dijon mustard

2T chopped fresh rosemary, about2-3 sprigs

2T apple cider vinegar 

3/4c bone broth

Cut the onion into wedges (trim the root/bulb end, then slice the onion in half from tip to bulb, peel, and cut into wedges while maintaining a bit of bulb in each). Place the onions, potatoes, and whole cloves of garlic in the bottom of the slow cooker and toss with oil, salt, and pepper. Dice the apple and sprinkle over the potatoes and onions. Place the chicken on top

.

Mix the mustard, rosemary, apple cider vinegar, pepper, minced garlic and broth together. Pour over the chicken. Nestle the chicken down so it touches the liquid but isn't submerged.

*Boneless skinless breasts: Cook on high for about 1.5-3 hrs, checking every 30min after the first hour so they don't dry out. Use smaller chunks of potato. Bone in, skin on chicken: Cook on low for 6-8 hours.

Eat a little bit of that creamy garlic and soft apple with each bite and enjoy!

Apple Dutch Baby (Primal/Paleo)

After an unexpected move and surviving the great floods of Colorado, I am back. I totally had recipes planned to post while I was unavailable, but it didn't quite pan out. We went on a 10-day road trip to Colorado and after 50 hours of driving we had lots of road snacks left over including some less than stellar (texture wise) apples. I wanted to bake them, but also wanted breakfast. After a couple tries, this grain-free dutch baby with apples was born.

Apple Dutch Baby

primal / paleo / grain-free / gluten-free 

Yield: 2-3 servings

2T butter or coconut oil

2 medium size apples

1 1/2t cinnamon, divided

3/4c milk of choice

3 eggs

1/2c blanched almond flour

1/4c tapioca flour

1 1/2T granulated sweetener

1t vanilla

Preheat the oven to 400 degrees. While it is warming, put the butter in a pie pan then put the pan into the oven. 

Peel, core, and somewhat thinly slice the apples. At this time the butter should be melted. Brush the butter up the sides of the pan, add the apple slices, sprinkle with 1/2t cinnamon and bake for 7-8 minutes.

Combine the milk, eggs, flours, sweetener, vanilla and remaining 1t cinnamon in a small bowl. Whisk together. When the apples are done, pour the batter over them and return to the oven for 25 minutes.

Enjoy the puffing before it falls and serve with a dusting of cinnamon and maple syrup if you choose.

Meat and Veggie Egg Muffins (Primal/Paleo)

In the real world I am part personal assistant. The family I work for are dealing with a loved one in the hospital, and are crazy busy trying to balance a good summer for the kiddos and being there for their loved one. This is where I come in; I've been cooking up all kinds of delicious easy foods for them to have on hand so they don't have to think about cooking. They eat low carb, but not paleo, but I've been successfully making tons of high fat, high protein, high veggie meals to give them lots of energy without them realizing they're eating grain free! Egg muffins, frittatas, and crustless quiches are big on my list of things to make during busy times. Not having to cook but still having a filling breakfast that gives you tons of support to start your day off right is the perfect combo for hectic times. I've started whipping up egg muffins once a week using anything available and got them totally addicted! I've done bacon, shallot, mushroom, spinach; tomato, basil, turkey; salami, peppers, onion, kale; and this week I used a Trader Joe's 8 veggie mix they had on hand (broccoli/carrot/cabbage/jicama/bell pepper/radish/celery), as well as some potatoes and tomatoes from their garden and an onion that was hanging out in the fridge. Combined with a little bacon and turkey, these egg muffins are perfect for a busy day. Here is the generalized recipe.

Meat and Veggie Egg Muffins

primal / paleo / grain-free / gluten-free

Yield: 24 muffins, about 12 servings

1T cooking fat of choice*

1/2 onion, diced (about 3/4c)

1/2 sweet potato, diced (about 3/4c)

1.5c meat, diced and cooked

1.5c veggies, small dice

18 eggs

S+P

1/2c milk**

1/2c cheese, optional

Tomato slices, green onions, or herbs, optional

*I use coconut oil

**Cow, coco, almond, whatever!

Preheat the oven to 350 degrees and grease two muffins tins.

If you need to cook your meat, do so first. Bacon works really well in combination with any leftovers in your fridge (ham, lunch meat, baked chicken, sausage, beef, whatever!). If you are cooking the meat now, instead of using oil, just use the meat drippings. If your meat is already cooked, start with oil in a large saute pan. 

Add the diced onion and sweet potato. Season liberally with salt and pepper. Cook over medium heat, stirring occasionally, until the potatoes are cooked through and start to brown, about 10 minutes.

Add the diced vegetables. Any combination will do. Leftovers work great as well. Season again with salt and pepper. Cook until any raw veggies are just beginning to soften, about 5 minutes.

Meanwhile, in a mixing bowl, preferably with a spout, whip up the eggs and milk. Season with salt and pepper and set aside. 

Put one tablespoon of meat in each muffin cup, followed by two tablespoons of vegetables. Top with cheese, if desired, then divide the egg mixture evenly between all the muffin tins, not quite to the top. Top with tomato slices, green onions, or fresh herbs if desired.

Bake in the oven for about 25 minutes. Let cool completely, then store in an airtight container in the fridge for a week. These also freeze well.