Lunch

Homemade Chicken Apple Patties

Oh how I love fall flavors. They’re both warm and inviting; hearty and satisfying; sweet and savory. These Chicken Apple Patties are that & more, the perfect little roundup of all things fall. They’re a homemade versions of sausage patties. I got the idea from PaleoHacks and, to be honest, I was a bit intimidated by it. I’m comfortable working with raw meats, but for some reason the idea of grinding up whole chicken breasts myself seemed outside my comfort zone. I’ve heard some icky stuff about the nutritional content of commercial ground chicken though, so I bit the bullet and gave it a go. Boy am I glad I did because these came out awesome!

IMG_6057

The idea was simple: Real ingredients all ground up and cooked into convenient little patties. Perfect for a protein punch at snack time or a great alternative when eggs get boring morning after morning. They’re a little sweet and the perfect amount savory stuffed with flavorful herbs & in-season apples. The best thing is, you probably have all the ingredients you need already!

IMG_6055

Homemade Chicken Apple Patties

cooks 8-10 patties

Ingredients:

  • 1 tablespoon coconut oil
  • 2 small gala apples, peeled & chopped
  • 1/4 onion, diced
  • salt & crushed black pepper to taste
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon fennel seeds
  • dash of nutmeg & cinnamon
  • 1 lb boneless, skinless chicken
  • 1 egg
  • dash salt
  • coconut oil for cooking

Directions:

In a large pan or skillet, heat the coconut oil and add the apple, onion, salt & pepper, rosemary, thyme, fennel, nutmeg, & cinnamon. Cook over medium heat, stirring occasionally, until apples & onions are tender. (if you want to really up the flavor of these patties, caramelize your onions first!)

While the apple mix is cooking, place the chicken in a food processor and pulse until ground. Add in the egg and apple mixture and pulse until incorporated.

Heat some more coconut oil in the same pan your used for the onions and apples. Scoop balls of the chicken mixture out (roughly the size of a golfball) and drop into the pan. Lightly flatten the tops to form the patties and sprinkle with just a dash more of salt. Cook for 4 minutes per side or until golden brown and cooked through. Continue until all your chicken has been patty-fied.

This slideshow requires JavaScript.

Give these a go, seriously. I even used them to top my Fall Harvest Salad (recipe coming soon) last night. This is real, whole food.

Made from natural ingredients that you can pronounce, no junk, no surprises. That’s just the way we like it.

Advertisements

roasted citrus salad

Revamp your salad game to keep from getting bored towards the end of a salad filled summer. Roasted caramelized oranges are just what you need to add depth and complexity to mundane salads. Pair them with the bitter tang of arugula and smooth avocado and you get a salad that’ll feel sinfully gourmet.

IMG_5737

 

Roasted Citrus & Avocado Salad

Serves 4-6

Adapted from bon appétit

Ingredients:

  • 2 large oranges, peeled and sliced, seeds removed *
  • 4 tablespoons olive oil, divided
  • salt & pepper
  • 1/4 small red onion, thin sliced
  • juice of 1/2 lemon
  • 2 handfuls arugula
  • 1 cup chopped romaine lettuce
  • 1/2 cucumber, sliced
  • 1/2 avocado, sliced
  • 1 tbsp white balsamic vinegar

Directions:

IMG_5736Preheat your oven to 425′ F. Toss your citrus slices with 2 tablespoons of the olive oil on a baking sheet. Sprinkle with salt and pepper and roast your citrus, flipping occasionally, until you get a light char and a caramelized sweet scent (10-15 minutes). Let cool. **

 

Meanwhile, combine your onion and lemon juice in a small bowl. Allow to sit for 5 minutes, this will soften and mellow out the flavor of your onions.

In a large serving bowl, combine arugula, romaine, cucumbers, avocado, and roasted citrus. Pour onions and lemon juice over greens. Drizzle with remaining 2 tablespoons olive oil and white balsamic vinegar. Toss to coat

 

* Don’t feel like you’re limited to oranges here. If you’ve got blood oranges or love the taste of grapefruit try those! You could even do lemons for more flavor.

** Feel free to make your oranges ahead of time and keep in the fridge. They stayed pretty nicely for me and were in the fridge all day.

IMG_5746

We ate this tasty little salad with some tangy korean ribs and potato salad (recipes to come), but it was great with some pesto chicken salad the next day too!

 

 

kale and quinoa cakes

It’s amazing to think that just a year or two ago you wouldn’t find a stitch of kale on our family’s dinner table. We had to ease into the leafy green superfood by covering it with bacon (anything that tastes even a little like bacon is usually a thumbs up in our house). Now, it seems like we’ve always got a bunch in our fridge. Kale has worked its way into the dinnertime veggie rotation, sometimes still cooked in bacon, sometimes we let it shine all on its own, and sometimes cooked in little cakes.

IMG_5726

A food that hasn’t had quite the success that kale has in our house is quinoa. The protein packed grain is still trying to find its big break on our dinner table. I’m a fan, but finding ways keep quinoa from eliciting a painful grimace on my dad’s face is proving to be quite the task. These cakes are a step in the right direction.

Here you take cooked quinoa, mix it up with some blanched kale and breadcrumbs and round out the flavor with some salty parmesan cheese, green onions, and minced garlic. They are really tasty right out of the pan! Not as great cold though, so if you’re not already a lover of quinoa and kale I’d suggest reheating them or saving the uncooked mixture in the refrigerator and quick frying them when you’re ready to get eating!

IMG_5730

Kale & Quinoa Cakes

Makes 8-10 cakes. Recipe adapted from Yummy Supper

Ingredients:

  • 1 1/4 cup cooked quinoa *
  • 3 eggs, whisked
  • 1/4 cup parmesan cheese
  • 1 spring onion, sliced thin
  • 1.5 cloves garlic, minced
  • pinch salt
  • 1/2-3/4 cup blanched kale, chopped **
  • 1/2 cup breadcrumbs (I used whole wheat, but gluten free would work too)
  • 1 tsp olive or coconut oil

Directions:

In a large bowl combine quinoa, eggs, cheese, onion, garlic, salt, kale, and breadcrumbs. Mix well and then let sit for a few minutes to allow the liquid time to absorb. You want your mixture to be moist but not runny.

Heat your olive or coconut oil in a large pan over medium heat. Form your cakes and place into pan. (be sure not to overcrowd) Cover the pan and let the cakes cook for 7-10 minutes. The bottoms should be a nice deep golden brown when you flip. Now cook the other sides for another 7 minutes. Let the patties rest on a cooling rack. I needed to do 2 batches but that may differ depending on the size of your pan.

IMG_5728

We ate ours alongside some ribs and asparagus at dinner time, but these would also be great topped with a little avocado and lemon juice, maybe some chicken salad… yum!

* If you don’t have already cooked quinoa lying around, just cook some up! You can do as much or as little as you’d like but the rule of thumb is 1 cup uncooked quinoa needs 2 cups of water to cook and should yield about 2 1/2 cups cooked quinoa. Throw your uncooked quinoa and water into a pot, allow it all to come to a boil, then reduce to a simmer, cover and let cook until all the liquid has absorbed and the quinoa is nice and tender. Fluff and let cool to room temp.

** To blanch your kale bring a large pot of water to a boil. Submerge kale entirely and drain immediately.

 

 

paleo tortillas

IMG_5690

Made these paleo tortillas yesterday and they were a hit! They’re really easy to make, come together in a snap, and are sturdy enough wrap everything up without busting at the seams. Flour and corn tortillas are tasty, but can cause some serious inflammation inside the body. These tortillas leave out all those inflammatory grains by using tapioca flour or arrowroot and coconut flour. Don’t think you have to go out for your way to find these ingredients though! You can find them all right in your local Shopright down the baking aisle.

Makes 10-12 small tortillas

Ingredients:

  • 8 large eggs
  • 4 tsp olive oil (or melted ghee)
  • 4 tbsp water
  • 1 cup arrowroot or tapioca flour
  • 4 tsp coconut flour
  • pinch of sea salt

Crack the eggs into a medium bowl and whisk in the olive oil or melted ghee and water. Add the dry ingredients – tapioca flour, coconut flour, and salt – and beat well to combine.

In a small ungreased nonstick skillet over medium heat, pour in roughly 1/4 cup of the batter (I used a 1/4 cup scoop to make things easy), and immediately roll it around to evenly coat the bottom of the skillet. The tortilla should start to pull away from the edges as it cooks. Cook for roughly 1 minute and flip (the tortilla should be easy to flip when ready). Cook for another minute on the other side.

If saving your tortillas for later, cool completely and store tightly wrapped in an airtight container. You can even freeze a batch of these and thaw later. AND if you want these tortillas to serve as a vessel for some sweeter fillings add 1/2 tsp of vanilla to the batter.

Recipe from The Performance Paleo Cookbook

IMG_5694

herb citrus chicken

This chicken is bitchin’. It’s flavorful and fall-off-the-bone tender. Goodluck not taking seconds.

Herb Citrus ChickenIMG_5491

Serves 4-6 with leftovers

Ingredients:

  • 1/2 cup olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon agave nectar (or honey)
  • 3 whole lemons, 2 juiced and 1 sliced
  • 2 oranges, juiced
  • 1.5 tablespoon italian seasoning
  • 1 tsp paprika
  • 2tsp onion powder
  • 1/2 tsp crushed red pepper flakes
  • dried parsley, basil, oregano
  • sea salt and crushed black pepper
  • Roughly 24 pieces bone in chicken parts (2 packs drumsticks & 2 packs thighs), pat dry
  • 1 medium onion, thin sliced
  • 2 tsp dried thyme, or fresh chopped
  • 1.5 tablespoon dried rosemary, or fresh chopped

Directions:

  1. In a small bowl or directly into a large gallon ziplock bag mix together olive oil, garlic, agave, lemon juice, orange juice, italian seasoning, paprika, onion powder, crushed red pepper, and a healthy dose of dried parsley, basil, oregano, sea salt, and black pepper to your liking. (the herb amounts all depend on how herby you want your chicken. I just added a few shakes of each).
  2. Place chicken and olive oil mix into the large gallon ziplock, mix around, and allow to marinade for a few hours, up to overnight in the refrigerator.
  3. Preheat oven to 400 degrees F.
  4. Place chicken in two 13 x 9 inch glass baking dishes, distributing chicken and all the marinating juices evenly. Arrange slices of lemon and onion around and on top of chicken.
  5. Sprinkle generously with the thyme and rosemary if you’d like even more herb flavor (optional)
  6. Bake for 1 hour, uncovered, or until chicken is cooked and juices run clear.
  7. Remove from oven, serve it all up and chow down!

You can make this recipe with chicken breasts instead of parts the exact same way, but only bake for 30-40 minutes instead of an hour. This chicken is great with a nice big salad or vibrant green broccoli and brown rice.

balsamic glazed salmon

Balsamic and salmon go together perfectly. Make dinner time effortlessly decadent with a sweet balsamic glaze made with minimal sugar that takes no time at all. We ate ours with that zucchini ribbon salad!

- from cooking classy. I only drizzled the glaze over instead of covering the salmon, but we ate all ours before I snapped a picture

– from cooking classy. I only drizzled the glaze over instead of covering the salmon, but we ate all ours before I snapped a picture

Ingredients:

for the balsamic glaze

  • 1/2 cup balsamic vinegar
  • 1/4 cup white wine
  • 1 Tbsp agave
  • 1 Tbsp dijon mustard
  • 1/2 Tbsp fresh chopped rosemary
  • 1 clove garlic, fine minced

for the salmon

  • 2 lbs salmon, cut into 4-6 oz filets
  • salt and fresh ground black pepper
  • olive oil

Directions:

Take out your salmon and allow it to rest at room temperature. Preheat your grill.

In a medium saucepan, mix all the ingredients for the glaze. Heat over medium-high heat and bring to a boil, then reduce to a simmer over low-medium heat, stirring occasionally, until the sauce becomes thick and reduces to about 1/3 cup. This’ll take about 12-15 minutes. Remove from heat.

Rub salmon fillets with olive oil and season with salt and pepper. Lay, skin side up, on the grill. Cook salmon on open grill for roughly 3 minutes or until the filets have some beautiful golden brown hashmarks and come off the grill easily without sticking. Flip over to skin side down and continue to cook until done, roughly another 3-5 minutes.

Remove from grill, drizzle with that glaze and eat up.

 

Adapted from: cooking classy

zucchini ribbon salad

Summer is coming. Fire up the grill. Pick up some fresh zucchini. Make an awesome salad that will convince your friends that you’re a master of all things grilled, fresh, and delicious. Eat said salad. Repeat.

zucchini ribbon saladIMG_5440

Ingredients:

  • 2 small – medium zucchini
  • 2-3 handfuls greens ( I used a baby chard, arugula, spinach mix)
  • 1/4 cup toasted pine nuts
  • 2-4 oz cheese (I used a sheep’s milk cheese similar to gorgonzola in flavor, feta would be delicious as would parmesan)
  • extra virgin olive oil
  • red wine vinegar
  • dijon mustard
  • crushed garlic
  • crushed red pepper
  • salt & crushed black pepper

Directions:

Preheat your grill. With a vegetable peeler, cut thin lengthwise “ribbons” of your zucchini. You could also use a mandolin to make the long thin strips. Massage the ribbons with some olive oil. Lay on your grill until cooked and you get some beautiful golden brown grate marks. Remove and set in a bowl.

To make your dressing mix 3 parts extra virgin olive oil to one part red wine vinegar. Whisk in 1-2 tsp dijon mustard, 1 crushed garlic clove, and some crushed red pepper, salt, black pepper to taste.

Toss your grilled zucchini ribbons with the greens, toasted pine nuts, crumbled cheese, and a few tablespoons of dressing.

We ate our salad with some grilled salmon (recipe to follow) and a hearty serving of roasted sweet potatoes!