Sunday, April 23, 2017

Roasted Sweet Potato Nuggets w/ Coconut Oil & Garlic

Just how excited can you get about sweet potatoes, right?

With descriptive words like "food heaven" and "umami stratosphere," you might be surprised:

"There aren’t enough superlatives in our language to describe just how comforting these meltingly tender, deeply caramelized, flavour-packed sweet potatoes are."*

Find the recipe and video here* from The Foodie with Family website. And do make extras (I did) because they're good hot or cold if you have any leftovers (I didn't).

My Paleo Marin Rating: 5 Persimmons

#paleo #sweetpotato #umami #coconutoil #veggies #healthyeats #vegan #appetizers #snacks #sidedish #hanna #vegetarian #nuggets #cleaneating #recipes #AIP #anti-inflammatory


My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

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Tuesday, April 18, 2017

Acocado + Egg Salad Lettuce Boats (Repost)

If you have extra hard-boiled eggs left over from the weekend, are they safe to eat?*

If the eggs weren't out of the fridge for more than 2 hours, and are not cracked anywhere, they should be ok to eat. And if you'd like to make egg salad, here's a delicious recipe that's good enough to repost:

So beautiful. So delicious. So easy. Sometimes you forget just how good a simple dish can be.

Paleo Magazine featured this recipe in their March issue. It's a keeper, and a perfect way to use up extra hard boiled eggs. But don't wait just for that - treat yourself soon for a delicious breakfast, lunch or dinner!

Ingredients:

6 large eggs


1 ripe avocado, peeled, cored, and mashed with a potato masher
1/4 cup finely chopped green onions
1/4 cup finely chopped flat parsley
1 tablespoon mayonaise, preferably Vegenaise w/ grape seed oil
1 tablespoon Dijon mustard, preferably Edmond Fallot
Juice of 1 lemon

Salt & Pepper to taste

1 head red-leaf lettuce, for serving

Optional toppings: sprouts, shredded carrots, chopped herbs

Instructions:

1. In a medium saucepan, cover the eggs with water and bring to a boil. Turn heat down to a slow rolling boil. Cook eggs gently 10-11 minutes (depending on size). Remove from water, let eggs cool down, and peel when they can be comfortably handled. Coarsely chop the eggs and put in a medium-sized bowl.


2. Add the following to the eggs: avocado, green onions, parsley, mayonnaise, mustard and lemon juice. Mix well. Add salt and pepper to taste. Place egg salad on individual lettuce leaves.

Makes 8 lettuce cups.

#paleo #egg #salad #glutenfree #healthyeats #paleomagazine #recipes #delicious #yum #healthyeats #cleaneating #Vegenaise #avocado #Dijon #sprouts #vegganism #ovovegetarian 



*For guidelines on Easter egg safety, see one link here.

Sunday, April 16, 2017

Valrhona Chocolate & Pistachio Babka Buns w/ Maldon Salt Flakes and Lemon Zest (GF)

Whether you’re celebrating a religious holiday or Fesitvas* over the weekend, this "twist" on the traditional Eastern European babka cake - made infamous on Seinfeld's episode “The Dinner Party” - is a unique not-too-sweet chocolate and pistachio pastry to add to your table.

I stepped out of my comfort zone with this post, and tried a recipe with yeast. I appreciated that instead of waiting for some scientific combustion of this mystery powder with warm water, the yeast was simply added to the bowl of dry ingredients.  My first attempt to knead by hand didn't work, but the second try in my stand mixer with the bread hook got a pretty good rise on the dough.


Please enjoy this version of the Seinfeld babka as it evolves from from cake to pastry to Paleo ~ and take a moment to have a laugh at the timeless humor of the gang at Jerry's.


My Paleo Marin: 2.5 Persimmons



Ingredients:

Dough


Pastries before egg wash, baking & glaze
4 1/3 cups gluten-free flour, preferable Cup4Cup (plus 1-2 tablespoons as needed in mixer and for flouring table)
1/2 cup Superfine sugar
1 1/2 teaspoons salt
2 teaspoons cinnamon
Zest of 2 lemons
1 package active dry yeast (7 g)

1 1/2 cups almond milk, preferable Calfida
4 tablespoons unsalted butter, cut into pieces
1 egg

Filling:


4 tablespoons unsalted butter

3 1/2 (bar)  + 1/4 oz. (chopped) dark chocolate, preferably Valrhona Guanaja 70% cacao 
2 tablespoons powdered sugar
2 tablespoons dark cocoa powder, preferably Valrhona
1/4 teaspoon instant espresso coffee powder, preferably Medaglia D'oro
1/2 cup blanched pistachios, chopped
1 teaspoon sea salt flakes, preferably Maldon

Glaze:


1/3 cup water

1/4 cup Superfine sugar

1 teaspoon vanilla extract
Juice of 1/2 lemon

1/4 cup pistachios, chopped, for topping
Maldon sea salt flakes for topping
Lemon zest for topping

Directions:

Dough:

1. In the bowl of a stand mixer fixed with the bread hook, add the flour, sugar, salt, cinnamon, lemon zest and yeast. Mix with a spatula.

2. Heat the milk to 115 degrees F. Add to dry ingredients and mix on low speed. Add the butter, one piece at a time. Add the egg and mix, adding the extra tablespoon of flour as required. The dough will be somewhat sticky but pliable.

3. Put the dough in a large greased bowl. Cover tightly with clear food wrap and put in a warm place for about an hour. (Note: I heated my oven to 200 degrees F., turned it off, and then put the bowl in the oven.) 

Filling:

4. About 15 minutes before the dough is ready, bring 2” of water in a pot to boiling. Put a larger metal bowl on top and add 3 1/2 oz. of chocolate and the butter. Mix with a spatula or wooden spoon continuously. Remove the bowl from the boiling water when they are melted together. Add the rest of the chocolate, and beat vigorously with a spatula for a minute or two. Add the cocoa powder, sugar and instant coffee powder. Mix well and cool off in the fridge for a couple of minutes until it has gelled enough to spread on the dough.

5. Roll out the risen dough on a floured surface to a rectangle roughly 15” x 22.” Mark a line down the middle of the 22” side with the side of a spatula, not cutting through. On one half of the dough, spread the melted chocolate mixture and sprinkle the pistachios and salt over the top. Gently fold over the other half of the dough on top of the chocolate mixture and tap down gently to cover the entire half.

6. Make 2 cm marks along the folded edge, then extend lines up with the edge of a metal spatula. Separate each strip gently, and place on a lightly-floured surface. Twist the strips along the length, and then wrap into a spiral. Place on a baking sheet lined with parchment paper.

7. Cover the babka twists tightly with clear food wrap, and let rise for about an hour. 

8. Preheat the oven to 350 degrees F. while the twists are rising. Bake for about 20 minutes until the buns are browned on top. Place the pan(s) on metal rack(s).

Glaze:

9.  About 5 minutes before the buns are done, boil the water and sugar together for about 3 minutes. Remove from the heat and add the vanilla and lemon juice. 

10. While the rolls are still warm, brush the buns with the glaze. Sprinkle the salt flakes and the lemon zest on top. Let cool down a bit and serve.

Makes about 16 buns.

Recipe adapted from Olive Magazine's recipe for "Chocolate and Salted Pistachio Babka Buns," link here.

*Festivas: This noncommercial holiday as depicted on Seinfeld now can be celebrated anytime.

#paleo #glutenfree #almond #almondmilk #Easter #Festivas #pastries #chocolate #pistachios #babka #buns  #dessert #teacake #recipes #Valrhona #Seinfeld #humor #olivemagazine #Maldon #saltflakes #Eastern #European


My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Wednesday, April 12, 2017

My 30-Minute Naturally-Dyed Easter Eggs

If you've been curious about making naturally-dyed eggs, this technique is a great way to start.

I wanted just this color for my basket so used only yellow onion skins and soaked the eggs for 10 minutes. For deeper colors, add red onion skins, beets, or red cabbage and soak overnight in the fridge.

Follow this link from Ciao Forentina for a video and recipe. So easy, the whole family can participate.

My Paleo Marin: 5 Persimmons

#paleo #natural #eggs #easter #holidays #healthyeats #artsandcrafts #kids #family #recipe #video #eggsalad #artsandcrafts #egghunt #ciaoforentina #family #bunny #easy #quick #flowers #floral #nature #art #dyedeggs #recipe #healthyeats #nocarbs

My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, April 9, 2017

Purple Sweet Potato Coconut Cream Breakfast Bowl with High Antioxidant Trail Mix

Greet your Little Ones (and yourself!) with this colorful hot or cold breakfast bowl of healthy carbs and fats. Made with purple sweet potatoes and coconut cream, it provides a Power Bowl of energy to get everyone off to a good start.

This beautiful recipe was created by food stylist Adeline of the Vibrant & Pure website. Need a recipe for Unicorn Toast? Or Toast the Rainbow? With all natural ingredients, see her amazing food photos and recipes here!


My Paleo Marin Rating 3 Persimmons


For this recipe, scroll down link to Spiced Sweet Potato Breakfast Bowl here. For the topping, I added High Antioxidant Trail Mix from the bins at Whole Foods.


#paleo #sweetpotato #coconut #coconutcream #breakfast #antioxidant #trailmix #healthyeats #goodfats #vegan #purple #powerbowl #vibrantandpure








Unicorn Toast
Photo courtesy Vibrant & Pure 
My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, April 2, 2017

Slammin' Salmon & Asparagus One-Pan Wonder


It's the Dijon vinaigrette that pulls together this heart-healthy dish, and elevates it to "I could eat this every night" home cooking.

April is the peak season for asparagus, so don't hesitate. Follow the easy recipe here from the Cooking Classy website. No need for the cheese at all - just let the natural flavors of the salmon, asparagus and lemon be the stars.

My Paleo Marin Rating: 4 Persimmons

#paleo #salmon #asparagus #hearthealthy #healthyeats #omega3 #lowcarb #glutenfree #dairyfree #onepancooking




My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, March 26, 2017

Flourless Chocolate Torte w/ Blood Orange Sauce


Chocolate decadence meets tangy orange sauce as two perfectly-matched flavors merge in this delicious flourless torte.

Blood oranges are available for a few more months. Mix up the dark purple with the bright orange ones for the most colorful cake.

My Paleo Marin Rating: 5 Persimmons

Follow the recipe from the Steele House Kitchen website here.  Note: I used Blonde Coconut Sugar in the cake.

#torte #chocolate #Valrhona #dessert
#bloodoranges #glutenfree #dairyfree #coconutsugar #passover #paleoinspired






My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.



Sunday, March 19, 2017

Green Cabbage & Red Curly Kale Slaw w/ Orange Sesame Dressing

A little heat. A little sweet. And a lot of crunchy freshness as Yokam Ottolenghi once again shares his genius in this seasonal slaw recipe.

And if, like me, the closest you'll ever get to his restaurant Nopi in London is following a recipe, then this might be just the one to transport you there.


My Paleo Marin Rating: 4 Persimmons


Ingredients:


1/2 large green cabbage, peeled, cored, quartered and sliced into 1/8" thick slices 

4 stalks curly red kale, stems removed and leaves cut into bite-sized pieces
Salt


3 strips of orange rind cut with vegetable peeler
Juice of 2-3 oranges (about 3/4 cup)
Food Always Tastes Better
with a Friend
2 teaspoons coconut aminos
1 1/2 tablespoons seasoned rice vinegar (or unseasoned)
2 teaspoons maple syrup
1/2 teaspoon chili flakes

1 teaspoon sesame oil
3 tablespoons grapeseed oil

Juice of 1 lime (about 1/3 cup)


1/3 cup slivered almonds, lightly toasted

1 tablespoon sesame seeds, lightly toasted

Choice of herbs: cilantro, mint, dill


Directions:


1. Prepare the cabbage and kale. Sprinkle with fine sea salt, toss, and set aside in a large bowl.


2. In a frying or saute pan, add the orange rind, orange juice, coconut aminos, rice vinegar, maple syrup and chili flakes. Boil until liquid thickens and reduces to about 1/2 cup. Whisk in the sesame oil and grapeseed oil.

3. Pour the hot sauce over the cut veggies and mix well. Let sit for at least a 1/2 hour to soften the cabbage.


4. Place in a serving bowl and add almonds, sesame seeds and herbs. Mix well. Taste for seasonings. Serve.


#paleo #salad #kale #cabbage #dill #vegan #glutenfree #dairyfree #healthyeats #goodeats #foodie #topchef #buzzfeedfood #foodbloggers #tastespotting #foodgawkers #Nopi #yokamottolenghi

*Recipe adapted for paleo from Yokam Ottolenghi's "Hispi Cabbage and Kalette Slaw" recipe here.


My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Friday, March 17, 2017

Pork, Pineapple & Broccoli w/ Balsamic Sesame Sauce

It's not Hawaiian pizza, and it's not corned beef & cabbage, but Chef Nate Appleman lost 85 pounds by shifting his dietary choices to healthier meals like this.

In Bon Appetit's featured article on Chef Nate, they wrote:


"Appleman's philosophy is basic: 'Everything whole fat, whole food, nothing processed' ... and everything is anointed with omega-rich olive oil, nuts or seeds."


Check out this recipe* as an option for St. Patrick's Day, and several other healthy choices, in Chef Nate's article here.


My Paleo Marin Rating: 2.5 Persimmons


*Note: Substitute coconut aminos for the soy sauce for paleo.


#paleo #pork #pineapple #broccoli #sesame #bonappetit #chefappleman #stpatricksday 



My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, March 12, 2017

St. Patrick’s Day Broccoli & Chicken Rollups w/ Turmeric Coconut Milk Sauce

Just in time for St. Patricks day, add a little (healthy) green to your dining table.

This recipe is from the Food to Heal Ourselves website that asks why can't a healthy dish taste like gourmet food?  And it can! Enjoy the best of both worlds with the easy recipe here.

Note: You might have to use your imagination to bring this chicken rollup into better focus, but my taste tests were so delicious - well, dinner came a little early that night....

My Paleo Marin Rating: 4 Persimmons

#paleo #AIP #glutenfree #dairyfree #autoimmune #antioxidant #chicken #broccoli #turmeric #coconutmilk #healthyeats #ginger #mushrooms


My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, March 5, 2017

Almond Pear Cake w/ Cardamom & Vanilla (GF) (Vegan)

It may not be the prettiest cake on the block - but with only pears and maple syrup for sweeteners, no eggs, no dairy, and gluten free - it's definitely one of the healthiest.

Perfect for a coffee or tea break, find the tasty recipe from the Happy Hearted Kitchen here.*

*Note: I used Cup4Cup Gluten Free Flour; added extra 1/2 Teaspoon cardamom and next time might add a bit more; and I baked the cake an extra 20 minutes at lower temperatures to get it to cook through and brown nicely.

My Paleo Marin Rating: 4.5 Persimmons*

#glutenfree #dairyfree #pears #almonds #cardamom #cake #dessert #hearthealthy #healthyeats #maplesyrup #teacake #lowsugar

*My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.








Thai Green Papaya Salad (Paleo)

If you're lucky enough to find a green papaya, this recipe by Yokam Ottolenghi for "Radish, Daikon and Green Papaya Salad" will provide all the crunchy goodness found on a food truck in Bangkok ~

Included as one of the "Recipes for Winter Salad & Slaws" here, substitute toasted slivered almonds for peanuts, and be sure to taste the dressing for seasoning because as they say: "Some Like it Hot!"

My Paleo Marin Rating: 3 Persimmons*

Note: My local Asian Market carries green papayas, Thai basil and dried shrimp; everything else was at Whole Foods. 

#paleo #Thai #salad #papaya #shrimp #mint #basil #glutenfree #dairyfree #healthyeats #daikon #radishes


*My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Green Papaya
Image from John Vena, Inc.

Sunday, February 26, 2017

The Real Deal Tom Kha Gai Soup

Exceptional soup begins with exceptional broth, and that's where this soup began.

Step 1: Make the New York Times recipe for "A Superior Chicken Soup" here.*

Step 2: Use the broth from the NYT in The Kitchn's recipe: "How to Make Tom Kha Gai: The Best Method for Most Home Cooks" here.

Aside from a trip to Thailand, this soup will taste close enough to the Real Deal to knock your flip flops off - it's definitely a stellar dish!

My Paleo Marin Rating: 5 Persimmons*

*Note: Prepare stock 1-3 days before making the Tom Kha Gai.

#paleo #thai #soup #coconutmilk #mushrooms #redhotchilipeppers #chickenbroth #glutenfree #dairyfree #NewYorkTimes #TheKitchn

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, February 19, 2017

Kabocha Squash, Radicchio & Green Apples w/ Pine Nut Umami Dressing (Vegan)

With this fantastic dressing, a plant-based diet could be in your future!

The savory umami-rich topping "hits every part of your palette"* as it combines with the other four basic tastes of sweet, sour, bitter, and salt. 

Featured in Bon Appetit, find the recipe here* and give this dressing a chance. It's really that good.

My Paleo Marin: 4.5 Persimmons

Serves 6 sides.

Note: Due to the soy in the white miso, this dressing is not paleo but is vegan.

#vegetarian #vegan #kabocha #squash #apple #glutenfree #dairyfree #miso #applecidervinegar #pinenuts #umami #healthyeats 

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, February 12, 2017

Arabic French Brownie w/ Cardamom Cocoa Frosting

The Middle East meets Western Europe in this Valentine's Day extravaganza.

Arabic coffee and cardamom from the Recipe Nomad's brownies add exotic flavors to the "Best Brownie Recipe" by French/American pastry chef David Lebovitz.

For Valentine's Day, treat your loved ones - or just yourself! - to this international blend of chocolate decadence. 

My Paleo Marin Rating: 4.5 Persimmons*

For the Brownies:


See David Lebovitz's recipe on Leite's Culinaria website here. Modify as follows:


1. Use 1/2 cup sugar instead of 3/4.


2. Add 1 tablespoon finely ground Arabic coffee (or any dark or medium roasted, finely ground coffee) with the flour. (Note: I used Organic Ethoipia Wotona Bultuma Expresso from Whole Foods.)


3. For the best brownies, use Valrhona Baking Bars here.



For the Frosting:


Ingredients:


2 tablespoons butter, softened to room temperature

1/8 cup almond milk + 3 tablespoons, preferably Califa Farms.
1/8 cup unsweetened cocoa powder, preferably Varhona 100% cocoa
1/2 teaspoon ground cardamom
1 1/2 cups powdered sugar


Directions:


1. For a stand mixer, use the paddle attachment to cream the butter. Add almond milk, cocoa powder and cardamom and mix well. Add powdered sugar and mix until folded in. Add additional almond milk one tablespoon at a time to get desired consistency. Spoon onto cooled brownies and spread to cover top.


2. For a hand mixer, or wooden spoon, add ingredients as for stand mixer above and mix well.


Arabic coffee and cardamom in Brownies and Frosting recipe adapted from The Recipe Nomad website here.

"Best Brownie Recipe" adapted from Leite's Culinaria posting here of David Lebovitz' recipe.

#brownies, #Valrhona #cocoa #glutenfree #Arabic #France #davidlebovitz #almondmilk #cardamom #Valentinesday #treat #dessert 


*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.




Friday, February 10, 2017

Top 40 Paleo Blogs on the Planet

Thanks for the support!

See complete list from Amazon-subsidiary Feedspot here ~

#paleo #blogs #feedspot #awards #shocked


Sunday, February 5, 2017

Cauliflower, Kale, Ginger, Turmeric, Coconut Oil Stew

This easy recipe was posted by the Organic and Healthy website, and they describe it best:

"Perfect for vegetarians or meat eaters, this delicious stew - loaded with healthy fats - will comfort and warm you on cold winter days.”

Immunity booster. Anti-inflammatory. Delicious. What more could you ask for?


My Paleo Marin Rating: 5 Persimmons*

Directions and Instructions

See recipe here. I used 2 teaspoons of grated ginger instead of ginger paste, and added 1/2 cup of water with the coconut milk.

#paleo #cauliflower #kale #ginger #turmeric #coconutoil #glutenfree #vegan #vegetarian #stew #soup #immunitybooster #anti-imflammatory #healthyeats


*My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.
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Saturday, January 28, 2017

Charred Chicken & Hannah Sweet Potatoes w/ Avocado Salad

Gung hay fat choy! 

Chinese New Year is today. Why not ring in the Year of the Rooster with some good-luck oranges and auspicious chicken thighs?

Chef Nate Appleman's low-fat recipe for charred chicken and sweet potatoes appeared in Bon Appetit this month, and is adapted here for paleo.

His diet philosophy is to eat in moderation, not deprivation ~ a good New Year’s resolution to aspire to.

My Paleo Marin: 3.5 Persimmons*

Note: Chicken marinates for 1-12 hours ahead of cooking.

Ingredients for Salad Topping:

2 tablespoons olive oil

1 tablespoon fresh lemon juice
1 medium avocado, chopped into bite-sized pieces
1/2 cup chopped Castelvetrano olives (no pits)
1/3 cup slivered almonds, toasted
Salt to taste

Ingredients for Main Dish:


4 skin-on, bone-in chicken thighs

Kosher salt 
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2-4 garlic cloves, pressed through garlic press

2 Hannah sweet potatoes, scrubbed and pricked with fork


2 large sprigs rosemary


2 blood oranges or 2 Cara Cara oranges, one thinly sliced and one cut in wedges.


Directions for Salad Topping:


Mix all ingredients in a bowl. Cover and chill until ready to serve with the chicken.

Directions for Main Dish:


1. Put chicken pieces in medium bowl and add sprinkling of salt. Add the olive oil, lemon juice, and garlic cloves. Mix well. Cover and put in fridge for at least 1 hour or up to 12 hours.


2. Preheat oven to 450 degrees F. Bake the sweet potatoes on a baking sheet for about 1 hour, or until cooked through. Set aside.


3. Heat 1 tablespoon olive oil in a cast iron frying pan over medium-high heat. Place the thighs skin side down and leave for 5-6 minutes. Skin should char but not smell burned. Transfer to baking pan skin side down and bake until cook through, about 18-22 minutes. 


4. About 1 minute before removing chicken from oven, add the rosemary sprigs to the baking pan. Remove baking pan from oven.


5. Reheat frying pan and add the orange slices. Gently fry each slice about 30 seconds per side; turn with tongs.


6. Arrange the chicken pieces on a platter. Tear or cut the sweet potatoes into large chunks and place around the chicken. Put the oranges on the platter, add the salad topping, and garnish with 1" cut rosemary sprigs. Squeeze orange slices on individual servings if desired.


Serves 2-4.


Recipe adapted from Chef Appleman's recipe here.


#paleo #chicken #sweetpotatoes #lowfat #goodfat #healthyeats #maindish #glutenfree #dairyfree #yearoftherooster #chinesenewyear #gunghayfatchoy


*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.