Lately, I've been hearing a lot of the question, "so what CAN you eat?!" Um... seriously?
ANYTHING I WANT! ...but prepared differently.
I said it. My hubby and I eat all the same foods those "regular" people eat, only we eat it grass-fed, free of antibiotics and growth hormones, and gluten/dairy free. Simple enough, right?
Here are a couple simple recipes to prove how easy it is to create a comfort meal that won't cause you to feel completely guilty after you eat it.
Fried Chicken - Paleo Style
|The Colonel's got nothing on this recipe!|
1 cup Almond Flour
Iodized Sea Salt
Salt and Black Pepper
Coconut Oil (For Pan Frying)
2 lbs of Cage-free, Grass-fed Chicken Breasts (sliced thin)
- Preheat the oven to 350 degrees.
- Put a dollop of coconut oil in a frying pan on the stove at medium-high heat. It should be enough to coat the bottom of the pan, so adjust your amount based on the pan size.
- Combine the dry ingredients in a large bowl. I never measure the herbs and spices when I make this recipe; I just kind of wing it and season it to taste. The mixture should be slightly reddish if you like it with a little kick.
- Whisk the egg in a separate bowl.
- Dip a chicken breast in the egg.
- Toss the chicken with the dry ingredients, taking care to completely coat with flour and spices.
- Place the chicken in the hot oil, and cook for 2 minutes per side, until browning.
- Remove the breasts (ooh la la) from the hot pan and place them on a cooling rack on a baking sheet.
- Bake the chicken in the oven for 10 minutes to cook through.
- Eat hot and crispy!
I served the fried chicken with some sugar snap peas, which I boiled on the stovetop, and some organic cinnamon apple sauce (with no sugar added, the apple is plenty sweet on its own!).
1 lb Wild-Caught Crab Meat (I prefer lump)
1/3 cup Almond or Coconut Flour
2 tbsp dried Parsley
1 boat load of Old Bay Seasoning (to taste)
1 tsp Black Pepper
2 tbsp Worcestershire Sauce
1/4 cup of Spicy Brown Mustard
Juice of 1 Lemon
- Preheat oven to 375 degrees.
- Whisk the egg in the bowl.
- Add the remaining ingredients to the bowl, excluding the crab meat.
- Mix thoroughly.
- Add the crab meat to the bowl, and use your hands to mix, careful not to break up the lumps!
- Form cakes with your hands and place on a prepared baking sheet.
- Bake the cakes for 30 minutes at 375 degrees. When they begin to set, I like to turn on the broiler for a few minutes to brown the tops.
- Sprinkle the tops with dried Parsley and Old Bay and serve!
I served the crab cakes with a side of sugar snap peas, boiled on the stovetop again, and some stovetop Butternut Squash. I put 1 tbsp of organic butter in a pan with some olive oil, tossed in the squash, and sprinkled with parsley and Old Bay Seasoning. I
swear to promise you, it tasted like I was eating grilled cheese. Not sure what that was about, but it was delicious.