Jamaican Chicken (Paleo)

Hi all! I have some time on my hands for a post today! Shocker, I know. As student teaching starts wrapping up, I should be able to get back in the kitchen more and begin posting recipes more regularly again.

Until then, here’s another quick meal- Jamaican chicken. With the cinnamon, nutmeg, ginger, and allspice thrown in, you can double dip and make some holiday cookies at the same time 😉

Jamaican Chicken

Ingredients:

1/2 tbsp garlic powder

1 tsp onion powder

1/2 tsp cayenne

1/2 tsp paprika

1/2 tsp thyme

1/2 tsp parsley

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp allspice

Salt and pepper

Avocado oil

10 organic chicken drumsticks, thawed

Directions:

Preheat the oven to 400 degrees. Combine all the spices, salt, and pepper in a bowl and mix. Rub avocado oil on the chicken, sprinkle spice mixture all over the chicken, and place on a baking sheet. Place in the oven for 35 minutes. Afterwards, take out, flip the chicken over, and place in the oven for 10 more minutes. Serve.

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Curried Squash and Spinach Soup (Paleo)

Snowy Saturday = (sweats + Netflix + hot soup) +  x

x = homework

I’m leaning more on the “-x” for the equation.

Anyway, comfort food is a must on a snow day and this soup definitely fits the bill!

Curried Squash and Spinach Soup (Paleo)

Ingredients:

1 tbsp avocado oil

2 cups onions, chopped

2/3 cup celery chopped in small pieces

4 garlic cloves, minced

2 tsp curry powder

1/2 tsp turmeric

4 cups chicken broth (vegetable broth if vegetarian or vegan) 

2 cups water

4 cups cooked and pureed butternut squash

salt and pepper

5 tbsp tomato paste

5 cups fresh spinach

Directions:

Heat oil in a large pot over medium heat. Add in onions, celery, and garlic and sauté for 10 minutes. Add in curry and turmeric and sauté until fragrant, about an additional minute. Add in chicken broth, water, squash, salt, and pepper. Bring to a boil and allow to simmer for 20 minutes. Afterwards, use an immersion blender to make smooth. Stir in tomato paste and cook for another 10 minutes. Add in spinach and allow to wilt before serving.

Butternut Squash Hash (Paleo)

Yup! It’s butternut squash season again! Representing in fancy brunch idea 🙂

Butternut Squash Hash (Paleo)

Ingredients:

1 tbsp ghee

1 onion, chopped

2 garlic cloves, minced

1/2 tsp paprika

1/2 tsp cayenne

1/2 tsp crushed red pepper flakes

2 packed cups shredded butternut squash (see note below)

1 cup cut-up sausages (precooked)

5 cups fresh spinach leaves

*Note: To get shredded butternut squash, find a butternut squash with a LONG NECK. Only shred the neck to avoid butternut squash “guts” and seeds (just save the round part of the squash for another recipe). Before shredding with a grater, make sure to peel the skin off! 

Directions:

In a skillet, heat ghee over low heat until melted. Add in onions, garlic, paprika, cayenne, pepper flakes, salt, and pepper and cook for 10 minutes, stirring often. Afterwards, add in shredded butternut squash, cover skillet with a lid, and let cook for 5 minutes. Mix in sausage and 1 cup of  spinach leaves. Cover with a lid and let cook until slightly wilted. Add in another cup of spinach and repeat the process. Do this until all 5 cups of spinach is used. Make the final adjustments with salt and pepper and serve!

Beef and Broccoli Stir Fry (Paleo)

I really don’t know why I don’t eat more stir-fry for dinner. I really should since it makes for such a quick, filling, and satisfying meal. Plus, they’re so versatile! Not to mention, lunch leftovers for those busy school/work days that make all your friends jealous. Hmmmm, new fall resolution perhaps? Stir-fry at least once a week? Sounds like something I can most certainly stick to 🙂

Beef and Broccoli Stir Fry (Paleo)

Ingredients:

2 tbsp avocado oil

1 large onion, chopped

3 garlic gloves, minced

1 tbsp minced ginger

1 tsp crushed red pepper flakes

salt and pepper

1 lb organic beef cubes, thawed 

1 large head of broccoli, cut into florets

2 eggs

salt and pepper

Optional: Cauliflower rice

Directions:

In a large and deep skillet, heat oil and add in onion, garlic, ginger, pepper flakes,  salt, and pepper. Let cook for 5 minutes, mixing occasionally. Add in beef cubes and cover with a lid. Let cook for another 5 minutes, lifting the lid halfway through to stir contents. Stir in broccoli, cover with lid, and cook for 10 minutes, again checking every few minutes to stir.

Meanwhile, scramble eggs in another pan. Once cooked fully, add in salt and pepper and chop into small pieces with your spatula.

Once the 10 minutes are up for your stir fry, turn off heat and mix in eggs. Adjust taste with salt and pepper. Serve over cauliflower rice, if desired.

Broccoli and Red Cabbage Cole Slaw

Well, my computer finally came back today!

Pro- I have all my recipes back

Con- My internet problem is still not fixed and I no longer have access to most of my pictures 😦 Ugh, what a mighty headache I now have.

Luckily, I had most of my food pictures tucked away in another file.

Hmmm, maybe third time (at the BestBuy/Apple Store) is a charm?

Anyway, when annoyed, I tend to gravitate towards comfort food. And, as I have mentioned before, cabbage is one of my comfort foods. 

Which means a cole slaw recipe!

I have been making this cole slaw all summer. Usually, I make it on Sundays to eat at dinner and then have it for lunch the entire week.

And no, it never gets old to me 🙂

Broccoli and Red Cabbage Cole Slaw

Ingredients:

2 heads of broccoli, thinly cut

1 small onion, diced

1/2 head of red cabbage, thinly sliced

____________

1 cup plain whole milk yogurt or sour cream (or a mixture of both!)

3 tbsp white vinegar

1 tbsp olive oil

1 tsp salt

1/2 tsp pepper

1/2 tsp dried mustard

1/16 tsp stevia

Directions:

Combine broccoli, cabbage, and onion in a large serving bowl. In a different bowl, whisk together the rest of the ingredients to make the dressing. Add and mix in dressing to the broccoli, cabbage, and onion. Refrigerate for at least 3 hours before serving.