Beet, Orange, and Avocado Salad

Adapted From The Whole30 Cookbook, pg. 290

Serves 2

2 medium beets

1 tablespoons of melted coconut oil or ghee

1 tablespoon of olive oil

1 tablespoon balsamic vinegar

1 orange, halved, one half zested and juiced,

one half peeled and cut into segments

½ teaspoon salt

¼ teaspoon black pepper

1 avocado, pitted, peeled, and diced

  1. 1. There are numerous ways to cook beets. Pre-cooked beets (e.g. Love Beets brand, organic, vacuum packed) are available in many produce sections in grocery stores. Here is a link to one of the best ways to cook them yourself that avoids both the need to peel them first and also the toxic effects of cooking them in aluminum foil, a popular technique on the internet: https://toriavey.com/wprm_print/44696  .  Steaming works well as does an Instapot.  The easiest way to peel a beet is after it is cooked and slightly cooled. Then use a paper towel to gently rub off the skin.  It comes of easily. Use the coconut oil or ghee if oil is needed during cooking.
  2. 2. Dice the cooked beets into about one inch cubes and place in a serving bowl.
  3. 3. In a smaller bowl, combine 1 tablespoon of quality olive oil with the vinegar, orange juice, salt, and pepper and whisk until combined.
  4. 4. Add the orange segments and the avocado to the beets and drizzle the dressing over them. Sprinkle the orange zest, then toss to coat, and serve.

Note: If you decide to double the recipe for leftover purposes, simply avoid adding the avocado until you are ready to serve it, to avoid browning and mushy avocado.  Adding some microgreens such as pea shoots or frisée, or a few pistachio nuts can add some additional flair, flavor, and texture.

By |2020-08-27T17:00:18-05:00September 13th, 2020|General, Recipes|

One Skillet Spinach Artichoke Chicken

From www.paleorunningmoma.com, Paleo and Whole30, dairy free, egg free

Makes 6 Servings

Ingredients:

6 bone-in chicken thighs, skin-on

Sea salt and pepper to season chicken

1 teaspoon lemon garlic seasoning or garlic powder

3 tablespoons ghee

8 ounces fresh spinach, roughly chopped

14 ounce can artichoke hearts roughly chopped

½ medium onion chopped

4 cloves garlic, minced

¾ cup chicken broth, or bone broth

1 tablespoon fresh lemon juice

Pinch crushed red pepper, optional

Sea salt and pepper to season veggies

¼ cup coconut milk, full fat, blended prior to adding

2 teaspoons spicy brown mustard

2 teaspoons arrowroot

 

Instructions:

  1. 1. Preheat the oven to 400° and make sure ingredients are prepped.
  2. 2. Heat a large cast iron skillet (or any oven proof skillet) over medium-high heat. Season chicken with salt, pepper, and lemon-garlic seasoning, rubbing in to coat the skin.
  3. 3. Add 2 tablespoons of ghee to the skillet, then brown the chicken on both sides, about 3-4 minutes per side.
  4. 4. Remove the chicken from the skillet onto a plate and lower heat to medium. Add remaining tablespoon of ghee to the pan.
  5. 5. Add onions and cook until softened for one minute. Add garlic and cook for another 30 seconds. Then add spinach in batches until wilted.  Finally add the artichoke hearts stirring and cooking for another 3 minutes until vegetables are heated through.  Season with crushed red pepper, salt and pepper to taste, stir in the broth and lemon juice. Remove from heat.
  6. 6. Return chicken to the skillet and place the skillet in preheated oven and bake 25 minutes, until cooked through, and then return the skillet to the stovetop.
  7. 7. Remove the chicken to dinner plates. Whisk the arrowroot and mustard into the coconut milk and then add to the skillet.  Whisk while bringing to a boil for 2-3 minutes until thickened.  Serve the veggies and sauce with the chicken and enjoy.
By |2020-03-03T12:26:52-06:00March 5th, 2020|General, Recipes|
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