I hope everyone had a fantastic fourth of July in the USA, a great "Good riddance, you ungrateful yanks!" day in the UK, and a normal weekend everywhere else.
Guys, I'm starting to run out of new recipes! If you have a favorite paleo recipe that I've never posted, please feel free to email/message it to me and I'll put it into my recipe tracker to use soon. For the mean time, I'm going to start repeating recipes now and again, and just filming the ones that I've not made before.
Plus, we can't have a new meal EVERY night forever, right? (I mean...I would if I could...)
Grocery List
Baking Goods
☐ 1/4 cup almond flour
Canned and Jar Goods
☐ 1 1/2 cups low-sodium chicken broth
Dairy
☐ 2 tablespoons unsalted butter
Meat
☐ Six 8-to 10-ounce bone-in skin-on chicken breast halves
☐ 8 medium chicken thighs (about 2 3/4 pounds)
☐ 3 1/2 lbs leg of lamb, preferably bone out
Miscellaneous
☐ 1 cup California Chardonnay or other dry white wine
☐ 2 tablespoons crushed loose chai tea (from 6 bags, if using)
☐ 1 golden mango, cubed
Oils and Dressings
☐ 5 tablespoons extra-virgin olive oil
☐ 0.96 cup olive oil
☐ 1/4 cup white vinegar
Produce
☐ 1 teaspoon dried basil
☐ 3 stalks broccoli
☐ 1 cup purple cabbage, chopped
☐ 1 cup chopped cilantro
☐ 2 cloves garlic, minced
☐ Chopped flat-leaf parsley, for garnish
☐ 4 -6 garlic cloves, crushed
☐ 1 lemon, juiced
☐ 9 tablespoons lemon juice
☐ Lime wedges, for serving
☐ 2 teaspoons dried mint
☐ 1 tablespoon fresh parsley, chopped
☐ 1 pound parsnips, peeled and cut into 3-by- 1/2-inch batons
☐ 3/4 teaspoon pepper
☐ 1 rosemary sprig (about 6 inches)
☐ 1 tablespoon shallots, minced
☐ 4 small shallots, peeled and quartered
Sauces and Condiments
☐ 2 teaspoons honey
Seafood
☐ 2 (6 ounce) fillets salmon
Snacks
☐ 1/3 cup walnuts, chopped
Spices and Seasonings
☐ 1 teaspoon ground black pepper
☐ 1 teaspoon nutmeg
☐ 1 teaspoon dried oregano
☐ 1/2 teaspoon poppy seeds
☐ 1/2 teaspoon sea salt
Crock Pot Leg of Lamb
Crockpot, Lamb
Prep 10 min Cook 6 hr Makes 1 (230 g) Difficulty Easy Source Food.com
Ingredients
3 1/2 lbs leg of lamb, preferably bone out 1/4 cup olive oil
1/2 cup lemon juice
4 -6 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon nutmeg
2 teaspoons dried mint
1 teaspoon honey
1/4 cup white vinegar
Directions
((PMPNOTE: this recipe originally called for sugar, but I replaced it with honey))
1 Using the crock pot's ceramic dish, mix together oil, lemon juice, garlic, oregano and nutmeg.
2 Immerse leg of lamb into the mixture and cook on high for 6- 8 hours until falling apart.
3 Just before removing meat from crock pot, mix together mint, honey and vinegar in dish and microwave for 30 seconds until the mixture is warm and can be combined easily with a stir.
4 Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat.
5 Drizzle over mint vinegar and serve piping hot.
Baked Salmon II
Seafood
Prep 15 m Cook 45 m Source M.allrecipes.com
Ingredients
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
Directions
-
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
-
Preheat oven to 375 degrees F (190 degrees C).
-
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Chai-Spiced Chicken Breasts
Uncategorized
Prep 15 min Cook 45 min Makes Servings: 6 Source Foodandwine.com
Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons crushed loose chai tea (from 6 bags, if using)
2 1/2 teaspoons kosher salt
3/4 teaspoon pepper
Six 8-to 10-ounce bone-in skin-on chicken breast halves
1 cup chopped cilantro
Lime wedges, for serving
Directions
Preheat the oven to 450°.
In a bowl, whisk the oil with the tea, salt and pepper.
Rub the chai mixture all over the chicken breast halves and under the skin.
Set the chicken skin side up on a large rimmed baking sheet and roast for about 30 minutes, until browned and an instant-read thermometer inserted in the thickest part of each breast registers 160°.
Let rest for 10 minutes, then transfer to a platter. Scatter the cilantro on top and serve with lime wedges.
Chardonnay-Braised Chicken Thighs with Parsnips
Uncategorized
Prep 25 min Cook 45 min Makes Servings: 4 Source Foodandwine.com
Ingredients
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
8 medium chicken thighs (about 2 3/4 pounds)
Salt
Freshly ground black pepper
1/4 cup almond flour
4 small shallots, peeled and quartered
1 pound parsnips, peeled and cut into 3-by- 1/2-inch batons
1 rosemary sprig (about 6 inches)
1 cup California Chardonnay or other dry white wine
1 1/2 cups low-sodium chicken broth
Chopped flat-leaf parsley, for garnish
Directions
Preheat the oven to 425°. In a large, deep ovenproof skillet, melt the butter in the oil. Season the chicken with salt and pepper and dust with the flour, tapping off the excess. Add the chicken to the skillet skin side down and cook over high heat, turning once, until browned, 6 minutes. Transfer to a plate.
Add the shallots, parsnips and rosemary to the skillet and cook, stirring, for 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Add the broth and bring to a boil. Nestle the chicken skin side up in the skillet, tucking it between the parsnips. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 25 minutes, until cooked through.
Turn the broiler on. Broil the chicken for 3 minutes, until the skin is crisp. Return the skillet to high heat and boil until the sauce is thickened, 3 minutes. Discard the rosemary sprig. Transfer the chicken and vegetables to bowls, garnish with parsley; serve.
Broccoli Mango Salad with Lemon Poppy Seed Dressing
Side Dish
Makes 2-3 Servings Source Paleoporn.net
Ingredients
3 stalks broccoli
1 golden mango, cubed
1 cup purple cabbage, chopped
1/3 cup walnuts, chopped
1 lemon, juiced
1 tablespoon shallots, minced
1/2 teaspoon poppy seeds
1/3 cup olive oil
1/2 teaspoon sea salt
1 teaspoon raw honey
Directions
-
Slice the florets (heads) off the broccoli stalks and chop into manageable pieces. Peel the broccoli stalks clean then slice.
-
Add broccoli, cubed mango, chopped cabbage and chopped walnuts to a medium size mixing bowl. Set aside.
-
In a small bowl add lemon juice, shallots, poppy seeds, olive oil, sea salt and honey. Stir to combine.
-
Pour over the broccoli mixture.
-
Mix everything together until dressing is evenly coated.
-
Serve immediately or cover and refrigerate.
Submitted July 09, 2016 at 06:03AM by Lereas http://ift.tt/29WeM5G primalmealplan
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