Tuesday, April 22, 2014

Baked Spaghetti Squash Boats with Grilled Chicken


So many of my friends who don't follow a paleo lifestyle are obsessed with Skinnytaste. And while I might not personally eat some of the dishes that Gina prepares, I completely respect her philosophy of eating "real" food (and find most of her recipes quite drool-worthy indeed). While the word "skinny" might not be too popular in the paleo sphere, please be open-minded about the website (and this recipe).

If you omit the cheese from this dish it's completely paleo, but I couldn't resist melting a little on top. I love the fact that you don't remove the squash threads from the "boats," which makes this pretty much the easiest dinner ever.

I actually think I might use the same technique with some homemade paleo pesto this summer, and might even incorporate some garlicky almond meal "bread crumbs" to top if off. For now I basically stuck to the recipe and it was simple and delicious!


Baked Spaghetti Squash Boats with Grilled Chicken
adapted from Skinnytaste

2 medium or 1 large ripe spaghetti squash
salt, pepper & garlic powder, to taste
4 thin chicken cutlets
garlic powder & Italian seasoning
2 cups warm marinara sauce
1/2 cup shredded mozzarella
1/2 cup fresh grated Parmesan

Preheat oven to 350°. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour or until the skin gives easily under pressure and the inside is tender.

Meanwhile, while the squash is roasting, season chicken cutlets with salt, pepper, garlic powder and oregano. Heat a grill pan (or a George formal grill) over medium-high heat, when hot grill chicken on both sides until cooked through, about 3-5 minutes. Set aside on a dish.

Remove the spaghetti squash from the oven or microwave and carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Season with salt and pepper, then spoon about 1/4 cup marinara in each boat.

Slice the chicken on the diagonal and place each piece on top of each squash half. Top the chicken with 1/4 cup each of remaining marinara sauce, then top with cheese and place back into the hot oven and cook until the cheese is melted and the sauce is hot, about 12 minutes.

Monday, April 21, 2014

Crispy Paleo Carrot Fries


I'm one of those people who can't stand cooked carrots. I am still scarred from eating lukewarm cubed carrots from frozen mixed vegetables as a kid! I'm a sucker for any roasted vegetable, though, so I decided to finally try my hand at homemade carrot fries.

I used the trick I do with sweet potatoes to ensure extra crispness: a little coating of arrowroot starch. I thought about blanching the carrots first, but was pressed for time so skipped it. If anyone has ever used that method with success, please share!

As it stands these came out really well and everyone loved them. My daughter actually preferred them to sweet potato fries (which she loves) as they didn't get soggy at all.

We spent the last day of their spring break at the zoo, so I didn't have a whole lot of time for dinner. We enjoyed our fries with some green beans and burgers on lettuce. Delicious, easy and I've found a new way to embrace cooked carrots!


Crispy Paleo Carrot Fries

4 large organic carrots, peeled and cut into matchsticks
1-2 tbs. arrowroot starch
seasoning of choice (I used garlic powder, salt & pepper)
1-2 tbs. melted ghee

Preheat oven to 425.

Place carrot sticks in a large zip-top bag. Add 1 tbs. starch and seal back. Toss to coat the carrots; if your carrots are extra large you might need to add a tiny bit more starch. Add seasoning of choice to bag.

Spread coated fries on a Silpat or parchment-lined baking sheet. Drizzle with ghee and toss to coat. Make sure your fries are in an even layer.

Bake at 425 for 25-30 minutes or until starting to brown, turning at least once.


Primal Life Kit 2014 Bundle Sale


When I started this blog, I just wanted a place for myself to keep track of recipes I'd tried. I never imagined I'd reach 1000s of people!

One thing I've really loved since I began following a paleo lifestyle is the sense of belonging to a community and support network. I love the passion of fellow paleo bloggers, and that there are so many fantastic online resources for recipes, information and inspiration.

Stalkerville (previously Chowstalker) is one of my favorite sites for all of the above. Not only do I love contributing my own favorite dishes to the site, but I find it positively addicting to scroll through and see what everyone else is cooking up!

It was a no-brainer for me to contribute to the 1st Chowstalker Community Cookbook, and I'm excited to share it with you today. The cookbook contains 138 recipes, all that are both paleo-compliant AND inexpensive. There are some big paleo names represented (Melissa Joulwan, The Domestic Man…) and I'm humbled to be included.
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Some of the highlights:

-Melissa Joulwan's Well Fed 2 Cookbook
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-Fast Paleo's top 100 recipes from 2013

and SO much more! For the full list of products included, click the "learn more" button below!







discloser: As a contributor and affiliate, I will receive commission on all purchases of the 2014 Primal Life Kit that are made through links of my site. Thank you so much for your support!