On this edition of quick and easy meals for the days you don’t feel like cooking or are on-the-go, I present you…wait for it…Trader Joe’s Ready Made Grilled Chicken Strips, one nuked plantain and half an avocado, all in one lovely red bowl.
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On this edition of quick and easy meals for the days you don’t feel like cooking or are on-the-go, I present you…wait for it…Trader Joe’s Ready Made Grilled Chicken Strips, one nuked plantain and half an avocado, all in one lovely red bowl.

Another Peruvian (also popular in Brazil, Chile and Bolivia) dish that I miss that I can normally not have eating paleo-ish because it’s breaded is Milanesa de Pollo (commonly made with skirt steak). Had defrosted chicken in my fridge for a couple days so it was time to make SOMETHING. Why the hell not this…but my way. What You Need 5 boneless skinless chicken thighs Coconut flour or Almond flour TJ 21 Salute seasoning Almond slivers Egg Coconut milk Plantain (yellow) Coconut oil What you do Pretty simple really. Pound flat the chicken thighs. In a bowl mix and whisk and egg and mix in a bit of coconut milk. In a dish mix in coconut flour (or almond flour - or be whimsical and mix the two) with some TJ 21 Salute and the almond slivers. Dip the flattened chicken in the egg mix, then roll in the flour mix. Repeat for each. Slice your plantains at an angle (so that they’re a bit longer rather than round). In a deeper pan or skillet, heat coconut oil so that you have about a 1/3” layer. Carefully place your chicken in it and cook each side for about 5-7 minutes (just check it every couple minutes). In a separate pan, heat up some more coconut oil, and carefully place your plantain slices. Watch these for these cook fairly quick. About 3 minutes per side. Enjoy! Verdict? Hit the spot. Nom. Another dish that can easily fool any non-paleoish eaters. The one thing I may think would turn out better is using almond flour instead because it can be seasoned better while coconut flour I feel limits you to what can be mixed in.
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Another Peruvian (also popular in Brazil, Chile and Bolivia) dish that I miss that I can normally not have eating paleo-ish because it’s breaded is Milanesa de Pollo (commonly made with skirt steak). Had defrosted chicken in my fridge for a couple days so it was time to make SOMETHING. Why the hell not this…but my way.

What You Need

5 boneless skinless chicken thighs

Coconut flour or Almond flour

TJ 21 Salute seasoning

Almond slivers

Egg

Coconut milk

Plantain (yellow)

Coconut oil

What you do

Pretty simple really. Pound flat the chicken thighs. In a bowl mix and whisk and egg and mix in a bit of coconut milk. In a dish mix in coconut flour (or almond flour - or be whimsical and mix the two) with some TJ 21 Salute and the almond slivers. Dip the flattened chicken in the egg mix, then roll in the flour mix. Repeat for each. Slice your plantains at an angle (so that they’re a bit longer rather than round).

In a deeper pan or skillet, heat coconut oil so that you have about a 1/3” layer. Carefully place your chicken in it and cook each side for about 5-7 minutes (just check it every couple minutes). In a separate pan, heat up some more coconut oil, and carefully place your plantain slices. Watch these for these cook fairly quick. About 3 minutes per side. Enjoy!

Verdict?

Hit the spot. Nom. Another dish that can easily fool any non-paleoish eaters. The one thing I may think would turn out better is using almond flour instead because it can be seasoned better while coconut flour I feel limits you to what can be mixed in.

Paleo Chicken Nuggets (with some fresh guacamole) I have revisited and old - but missed - recipe of mine: Fried Coconut Chicken Nuggets. What you need: boneless skinless chicken tenders egg whites coconut flour unrefined coconut oil What you do: Heat up some coconut oil in a deep enough pan, so that it’s a decent layer. Then I prepared the nuggets by cutting the tenders into small nugget pieces, dipped each in egg white, then rolled in coconut flour. Once the oil was hot enough I set pieces slowly into the pan (kudos to you if you have a deep fryer). I didn’t really time it, but let each side fry for about 7-8 minutes or so (just make sure the fried side is browned enough), and repeat on other side, then remove onto a paper towel covered plate (to soak up excess oils), then serve hot! I quickly made some fresh guacamole (avocado, tomato, lime juice, ground pepper, garlic powder and red chili powder) to dip the pieces. Verdict (second time around)? Delicious once again. One of those perfect replacement meals when you feel like having something junky (please don’t take the McD’s route). An awesome grain-free, wheat-free paleo nom session.
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Paleo Chicken Nuggets (with some fresh guacamole)

I have revisited and old - but missed - recipe of mine: Fried Coconut Chicken Nuggets.

What you need:

  • boneless skinless chicken tenders
  • egg whites
  • coconut flour
  • unrefined coconut oil

What you do:

Heat up some coconut oil in a deep enough pan, so that it’s a decent layer. Then I prepared the nuggets by cutting the tenders into small nugget pieces, dipped each in egg white, then rolled in coconut flour. Once the oil was hot enough I set pieces slowly into the pan (kudos to you if you have a deep fryer). I didn’t really time it, but let each side fry for about 7-8 minutes or so (just make sure the fried side is browned enough), and repeat on other side, then remove onto a paper towel covered plate (to soak up excess oils), then serve hot! I quickly made some fresh guacamole (avocado, tomato, lime juice, ground pepper, garlic powder and red chili powder) to dip the pieces.

Verdict (second time around)?

Delicious once again. One of those perfect replacement meals when you feel like having something junky (please don’t take the McD’s route). An awesome grain-free, wheat-free paleo nom session.

I am getting better and better at my steak making game. Thanks to tips from The Meat Rack on how to make and also how to find a good cut of meat and where. For this bad boy, I simply rubbed some coco oil on it and seasoned it with Trader Joe’s 21 Salute and some ground cumin (of course). Heat the pan (no oil) until it is very hot, then cook steak about 3-4 minutes per side. Mine came out medium and delicious. Happy meat hunting.
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I am getting better and better at my steak making game. Thanks to tips from The Meat Rack on how to make and also how to find a good cut of meat and where.

For this bad boy, I simply rubbed some coco oil on it and seasoned it with Trader Joe’s 21 Salute and some ground cumin (of course). Heat the pan (no oil) until it is very hot, then cook steak about 3-4 minutes per side. Mine came out medium and delicious. Happy meat hunting.

Primal Biscuits Okay, so this is the recipe I intended to make from Fast Paleo - Cheesy-Cheese Garlic Biscuits, but um, yeah, I apparently think I have more ingredients in my pantry than I actually do because I was missing a good chunk of the ingredients! Alas, I thought on my stinkin’ toes, and improvised. What you need I used 3 tbsp coconut flour 1/6 cup flaxseed (had two packets of coconut flour, not almond, sigh) 1 tsp baking soda (I don’t even know if this is a suitable sub for baking powder - don’t judge me for not being a baker whatsoever) 1/4 tsp garlic powder 2 tbsp pastured butter, softened 1/4 cup heavy cream 1/4 cup Parmesan shavings (I didn’t have any grated, nor did I have any cheddar grated, sigh) 1 egg, slightly beaten What you do Preheat oven to 350º. Mix all dry ingredients (even all the wrong ones). Then mix in rest of ingredients. Make 9 small biscuits on a greased baking sheet. Flatten them a bit. Bake for about 10-12 minutes. The recipe calls for 12-15 minutes, but apparently I have a beefy oven because at 10 minutes mine were definitely ready. Verdict? Maybe because I didn’t use all of the right ingredients (since I am a spaz), but these came out a bit dry. They tasted pretty good but definitely could use more moisture or fluffiness. I’ll be first to admit that I’m not a baking queen at all, I could use some tips (making grain-free baked goods more fluffy & moist).
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Primal Biscuits

Okay, so this is the recipe I intended to make from Fast Paleo - Cheesy-Cheese Garlic Biscuits, but um, yeah, I apparently think I have more ingredients in my pantry than I actually do because I was missing a good chunk of the ingredients!

Alas, I thought on my stinkin’ toes, and improvised.

What you need I used

3 tbsp coconut flour

1/6 cup flaxseed (had two packets of coconut flour, not almond, sigh)

1 tsp baking soda (I don’t even know if this is a suitable sub for baking powder - don’t judge me for not being a baker whatsoever)

1/4 tsp garlic powder

2 tbsp pastured butter, softened

1/4 cup heavy cream

1/4 cup Parmesan shavings (I didn’t have any grated, nor did I have any cheddar grated, sigh)

1 egg, slightly beaten

What you do

Preheat oven to 350º. Mix all dry ingredients (even all the wrong ones). Then mix in rest of ingredients. Make 9 small biscuits on a greased baking sheet. Flatten them a bit. Bake for about 10-12 minutes. The recipe calls for 12-15 minutes, but apparently I have a beefy oven because at 10 minutes mine were definitely ready.

Verdict?

Maybe because I didn’t use all of the right ingredients (since I am a spaz), but these came out a bit dry. They tasted pretty good but definitely could use more moisture or fluffiness. I’ll be first to admit that I’m not a baking queen at all, I could use some tips (making grain-free baked goods more fluffy & moist).

This is a little embarrassing…specially considering my last post where I talk about culinary life. I’m a pretty seasoned cook…have made quite a few dishes in my life. One thing I have never made by myself: Hard Boiled Eggs. I know. Who am I? I knew I could ask Jenny (Talk to Me Goose) because I clearly remember she had made me a couple eggs pre CrossFit Games last year! Her method: Boil water, carefully place eggs in boiling water, boil uncovered for 12 minutes, then remove. I don’t know if it helps or not (but I swore I’ve read it somewhere), I placed the just boiled eggs in cold water to cool off. Had my dinner in the meantime, then went ahead and peeled them, put in a bowl to sit in the fridge all ready to go for my on-the-go breakfast for the week (paired with a half avocado of course).
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This is a little embarrassing…specially considering my last post where I talk about culinary life.

I’m a pretty seasoned cook…have made quite a few dishes in my life. One thing I have never made by myself:

Hard Boiled Eggs.

I know. Who am I? I knew I could ask Jenny (Talk to Me Goose) because I clearly remember she had made me a couple eggs pre CrossFit Games last year! Her method:

Boil water, carefully place eggs in boiling water, boil uncovered for 12 minutes, then remove. I don’t know if it helps or not (but I swore I’ve read it somewhere), I placed the just boiled eggs in cold water to cool off. Had my dinner in the meantime, then went ahead and peeled them, put in a bowl to sit in the fridge all ready to go for my on-the-go breakfast for the week (paired with a half avocado of course).

Ok, not to toot my own paleo horn, but this ground beef for some reason came out freakin’ mouth watering amazing. I totally winged the seasonings. At this point in my culinary life, I know very well what seasonings I like and which ones go together well. To sum up the seasonings I used (amounts are undisclosed because I didn’t measure at all): ground cumin (of course), paprika, cayenne pepper, pepper, ground red chili pepper. And of course I made it all in coco oil. After the ground beef, I made the spinach (with minced garlic) in the leftover oil and seasonings and baked the plantain.
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Ok, not to toot my own paleo horn, but this ground beef for some reason came out freakin’ mouth watering amazing.

I totally winged the seasonings. At this point in my culinary life, I know very well what seasonings I like and which ones go together well. To sum up the seasonings I used (amounts are undisclosed because I didn’t measure at all): ground cumin (of course), paprika, cayenne pepper, pepper, ground red chili pepper. And of course I made it all in coco oil.

After the ground beef, I made the spinach (with minced garlic) in the leftover oil and seasonings and baked the plantain.

I present you with meatza (kind of) topped with two pan fried eggs. De-mf-licious. Let me ‘splain. So in my apt I still don’t have all my kitchen staples. But I had ground beef, cumin, garlic powder and an oven. Mixed and in it went for 30 minutes at 350*. And decided why not add couple eggs on top. Best part? Half of it left as leftovers. Worst part? Don’t think my vintage oven is going to work out. My smoke alarm kept going off while it was baking. Wah.
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I present you with meatza (kind of) topped with two pan fried eggs. De-mf-licious.

Let me ‘splain. So in my apt I still don’t have all my kitchen staples. But I had ground beef, cumin, garlic powder and an oven. Mixed and in it went for 30 minutes at 350*. And decided why not add couple eggs on top. Best part? Half of it left as leftovers. Worst part? Don’t think my vintage oven is going to work out. My smoke alarm kept going off while it was baking. Wah.

Mini Eggplant Crust Pizzas I’ve made these before, but never this bite-sized and they turned out great! I basically just rolled egg plant slices in egg white, then fine coconut flour, topped it with organic tomato paste, fresh mozzarella and then a bit of crumbled sausage and baked these little guys at 350* for about 25 minutes (check that cheese is slightly browned). And voila! Yummy primal finger food!
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Mini Eggplant Crust Pizzas

I’ve made these before, but never this bite-sized and they turned out great! I basically just rolled egg plant slices in egg white, then fine coconut flour, topped it with organic tomato paste, fresh mozzarella and then a bit of crumbled sausage and baked these little guys at 350* for about 25 minutes (check that cheese is slightly browned). And voila! Yummy primal finger food!

Tomato Pesto Chicken & Bacon Brussel Sprouts Getting off work late and thankfully having already WOD’ed, I was determined to actually cook a meal instead of picking something up or having something quick and sad. Here is what I came up with. What You Need: Boneless Chicken Thighs (Free Range if you can) Ground Cumin Trader Joe’s 21 Salute Tomato Pesto Basil Paste (check ingredients for no sugars or funky chemicals) Coconut Oil Brussel Sprouts Uncured Nitrate-Free Bacon What You Do: Season the chicken with the ground cumin (I loooooove cumin) and TJ’s 21 Salute. Heat up a bit of coco oil in a pan, and cook your chicken over medium heat. After about 10-15 minutes and when chicken is nearly completely cooked, add the tomato pesto basil paste and turn over as needed to coat thighs with paste. I cheated and my mom had given me steamed brussel sprouts already made, so while my chicken was cooking I baked couple uncured bacon strips in my little oven. Coat brussel sprouts with a little bit of coco oil. Then cut up the bacon into pieces, sprinkle on top of brussel sprouts and bake at 350ºF for just about 10 minutes. Verdict? NOM and very satisfying.
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Tomato Pesto Chicken & Bacon Brussel Sprouts

Getting off work late and thankfully having already WOD’ed, I was determined to actually cook a meal instead of picking something up or having something quick and sad. Here is what I came up with.

What You Need:

Boneless Chicken Thighs (Free Range if you can)

Ground Cumin

Trader Joe’s 21 Salute

Tomato Pesto Basil Paste (check ingredients for no sugars or funky chemicals)

Coconut Oil

Brussel Sprouts

Uncured Nitrate-Free Bacon

What You Do:

Season the chicken with the ground cumin (I loooooove cumin) and TJ’s 21 Salute. Heat up a bit of coco oil in a pan, and cook your chicken over medium heat. After about 10-15 minutes and when chicken is nearly completely cooked, add the tomato pesto basil paste and turn over as needed to coat thighs with paste.

I cheated and my mom had given me steamed brussel sprouts already made, so while my chicken was cooking I baked couple uncured bacon strips in my little oven. Coat brussel sprouts with a little bit of coco oil. Then cut up the bacon into pieces, sprinkle on top of brussel sprouts and bake at 350ºF for just about 10 minutes.

Verdict? NOM and very satisfying.

I need to do a tribute to meat heaven. And I will do just that in an upcoming post. But THIS is my steak from tonight. Had a chance to cook this boneless rib eye tenderized steak. I rubbed it with an Arizona chipotle seasoning and some pepper. And that’s a side of sautéed tomatoes, spinach with garlic. Yummy medium rare goodness.
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I need to do a tribute to meat heaven. And I will do just that in an upcoming post.

But THIS is my steak from tonight. Had a chance to cook this boneless rib eye tenderized steak. I rubbed it with an Arizona chipotle seasoning and some pepper. And that’s a side of sautéed tomatoes, spinach with garlic.

Yummy medium rare goodness.

Primal Meatballs Recipe As promised (I lagged, I know), here is the recipe for my primal meatballs that were a big hit at both Thanksgiving parties I went to. Now, the average meatball is made with bread crumbs but that is a no-go for me, so I worked around it. I made both beef and chicken meatballs because my abuelita has gout and can’t have red meat, and also just to have variety. What you need: Ground Beef (I chose grassfed) Ground Chicken Fresh Shaved Parmesan Fresh Shredded Mozarella Coconut Flour Egg White Minced Garlic Ground Cumin TJ’s 21 Salute What you do: To save myself time on the day of the event, I mixed the ground meats with all its seasonings and cheese the night before. I use the same seasonings for both meats. In a big bowl I mixed the ground meat, added the garlic, cumin and 21 Salute first. Mixed at first with a wooden spoon, but let’s be real, that got hard and annoying, so I used my hands. I then mixed in the cheeses and egg white. Mix. Leave cheese out for strict paleo. This is when I put it away in the fridge. Preheat the oven for 350º. Set foil on a cookie sheet. From each bowl, I made little balls, then rolled in coconut flour. Balls. Dip. Roll. Repeat. For an extra touch, sprinkle a bit of mozzarella on the tops of the balls. Put your balls in the oven for 30-35 minutes. Serve and enjoy. Verdict? Delicious. They were just moist enough, stayed together very well, and were a hit with my non-primal, non-paleo family members!
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Primal Meatballs Recipe

As promised (I lagged, I know), here is the recipe for my primal meatballs that were a big hit at both Thanksgiving parties I went to. Now, the average meatball is made with bread crumbs but that is a no-go for me, so I worked around it. I made both beef and chicken meatballs because my abuelita has gout and can’t have red meat, and also just to have variety.

What you need:

Ground Beef (I chose grassfed)

Ground Chicken

Fresh Shaved Parmesan

Fresh Shredded Mozarella

Coconut Flour

Egg White

Minced Garlic

Ground Cumin

TJ’s 21 Salute

What you do:

To save myself time on the day of the event, I mixed the ground meats with all its seasonings and cheese the night before. I use the same seasonings for both meats. In a big bowl I mixed the ground meat, added the garlic, cumin and 21 Salute first. Mixed at first with a wooden spoon, but let’s be real, that got hard and annoying, so I used my hands. I then mixed in the cheeses and egg white. Mix. Leave cheese out for strict paleo. This is when I put it away in the fridge.

Preheat the oven for 350º. Set foil on a cookie sheet. From each bowl, I made little balls, then rolled in coconut flour. Balls. Dip. Roll. Repeat. For an extra touch, sprinkle a bit of mozzarella on the tops of the balls. Put your balls in the oven for 30-35 minutes. Serve and enjoy.

Verdict? Delicious. They were just moist enough, stayed together very well, and were a hit with my non-primal, non-paleo family members!

Last nights dinner nom of grilled chicken (seasoned with garlic, lemon, TJ 21 Salute, creole seasoning) made in coco oil with side half baked sweet potato. Love it when I actually get a chance to cook. Made some to set aside for leftovers too!
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Last nights dinner nom of grilled chicken (seasoned with garlic, lemon, TJ 21 Salute, creole seasoning) made in coco oil with side half baked sweet potato.


Love it when I actually get a chance to cook. Made some to set aside for leftovers too!

Bacon-Wrapped Chicken Bits

Tonight, since being WOD-blocked yet again by frustrating traffic, I was determined to cook a meal when I got home instead of my quick little nuked meals I’ve been having.

These little suckers were the end result.

What You Need:

Organic Virgin Coconut Oil

Trader Joe’s Applewood Smoked Uncured & Nitrate-Free Bacon

Organic Free Range Boneless Chicken Thighs

Trader Joe’s 21 Seasoning Salute

What You Do:

Easy peasy! Cut up your chicken to smaller pieces, season the chicken, then wrap with the bacon (make sure the ends overlap so it stays together). Heat up the coconut oil, then fry, cover (allowing air), flip until cooked well cooked, and that’s it!

ALERT Primal and Paleo Eaters!

Background info: Went to Zengo in Santa Monica, CA for a good friends birthday dinner. I had halibut ceviche and yucca fries…..but a dish that my friend, Chris T. (and a recent fellow primal eater), had really stood out for me and he let me taste it, and man it was so good.I was toying with the idea of experimenting but he totally beat me to it.

Daikon wrapped tacos.

Daikon, you ask? According to Wikipedia:

Daikon: also called Oriental radish, Chinese radish and Mooli (from Hindi Muulii),[2][3][4] is a mild-flavored, very large, white East Asian radish.

So yes folks, it is a vegetable. And my friend Chris T. made them recently and enlightened me on how to make them (although he didn’t save me one and he’s my stinking neighbor!!!).

Basically you slice them super thin, flash boil them (boil water and drop them in for like 3 seconds each), then put them in ice water, and serve cold. Then you make whatever taco filling you want, he made Korean BBQ style meat. NOM.

Here’s his end result:

And holds well like a taco!

Personal note from Chris T.: You can use daikon or lobak, they’re interchangeable in what we’re doing here.