Skinny Orange Chicken

Robyn Stone 

at Add a Pinch 

has some great paleo recipes!

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Orange Chicken makes a favorite Chinese dish. Get this lightened up Skinny Orange Chicken recipe which is Paleo-friendly, gluten-free, and grain-free, but definitely not free of flavor!

Author: Robyn Stone | Add a Pinch

Serves: 4

Ingredients

• 4 skinless, boneless chicken breasts, cut into bite-sized pieces
• 1 tablespoon coconut oil
• ¼ cup chicken stock
• 3 tablespoons honey or maple syrup
• 2 cloves garlic, minced
• 1 tablespoon orange zest
• ¼ cup fresh orange juice
• 3 tablespoons coconut aminos
• 1½ teaspoons Sriracha sauce
• ¼ teaspoon ground ginger
• 1 pinch red pepper flakes
• 1 teaspoon sesame seeds for garnish, optional
• Broccoli recipe

Instructions

1. Melt coconut oil in medium skillet over medium heat. Add in chicken pieces and cook until cooked through and browned, about 8-10 minutes. Remove from skillet and set aside.
2. While chicken is cooking, stir together chicken stock, honey or maple syrup, garlic, orange zest, orange juice, coconut aminos, Sriracha sauce, ginger and red pepper flakes. Pour into heated skillet once chicken has been removed and reduce to low heat. Cook, stirring often, until sauce has been reduced and coats the back of a wooden spoon. Remove from heat and pour over chicken.
3. To serve, spoon chicken over a bed of broccoli and then spoon on additional sauce. Top with sesame seeds, if desired.

Notes

If not concerned with making this recipe Paleo-friendly, use the following substitutions:
For 1 tablespoon coconut oil, use butter or olive oil or a combination of the two
For ¼ cup coconut aminos, use ¼ soy sauce

If your sauce does not thicken as desired, you may add the following to assist in the thickening:
Mix 1 - 2 teaspoons of tapioca flour or arrowroot powder, if Paleo OR cornstarch, if non-Paleo, with the same amount of water to form a paste. Stir into the sauce well to thicken.

Grilled Kale with Garlic, Chiles & Bacon

Did someone say BACON???

Ingredients

• 1 pound kale, thick stems discarded
• 2 tablespoons vegetable oil
• 1 clove (large) garlic, thinly sliced
• 1 (small) fresh red chile, thinly sliced
• Salt
• Freshly ground pepper
• 2 slices (thick) bacon, cut into 1/3-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 lemon, finely grated zest
• 1 tablespoon fresh lemon juice
• 
  
• Preparation

In a large pot of boiling salted water, blanch the kale until it is just tender, about 3 minutes. Drain and lightly squeeze out the excess water. Blot the kale dry and transfer to a bowl. Add the vegetable oil, garlic and chile, season with salt and pepper and toss well to coat.

In a skillet, cook the bacon over moderate heat, stirring, until crisp, 5 minutes. Drain on paper towels.

Light a grill. Place a 10-inch springform ring (not the bottom) on the grill to contain the kale. Carefully pat the kale inside the ring, pressing down to form an even layer. Grill until lightly charred on the bottom, 3 minutes. With tongs, turn the kale over and grill on the other side for 3 minutes. Alternatively, grill the kale on a perforated grill pan, tossing occasionally.

Transfer the kale to a bowl and immediately toss with the bacon, olive oil, lemon zest and lemon juice; season with salt. Serve right away.

Recipe:  Adam Perry Lang, Food & Wine

Photo:  John Kernick

Paleo Jalapeño Chicken Burgers

Ingredients:

• 3 pounds ground chicken
• 1 1/4 cups white onion, diced
• 1/2 cups fresh cilantro, chopped
• 4 cloves garlic, minced
• 1 jalapeño pepper, diced
• 2 teaspoon dried cumin
• 2 teaspoon dried paprika
• 2 teaspoon red pepper flakes
• guacamole

Directions:

Using clean hands, mix together ground chicken, onion, cilanntro, garlic, jalapeno, ground cumin, paprika, and red pepper flakes in a large bowl. Divide mixture and form into 8 patties. Grill over medium-high heat until burger is cooked through.  Flip when bottom side of burger no longer sticks to the grill grates. Top with guacamole if desired.

Freezing Directions:

Using clean hands, mix together ground chicken, onion, cilanntro, garlic, jalapeno, ground cumin, paprika, and red pepper flakes in a large bowl. Divide mixture and form into 8 patties. Alternate patties with squares of parchment/wax paper. Place in a freezer bag, label and freeze. To serve: Thaw. Grill over medium-high heat until burger is cooked through. Flip when bottom side of burger no longer sticks to the grill grates. Top with guacamole if desired.

Servings: 8

Author/Source:

Christine @ onceamonthmeals.com (adapted from What’s Gabby Cooking)

Paleo Cauliflower Pizza

Recipe by Jerry James Stone – May 18, 2014

Pizza for breakfast or breakfast for dinner, either way, these gluten-free cauliflower crust pizzas are the perfect start (or finish) to any day.

Ingredients

• 2 Pounds Cauliflower
• 3 Eggs
• ¼ Cup Parmesan, shredded
• ¼ Teaspoon Salt
• ¼ Teaspoon fresh thyme, chopped
• ¼ Teaspoon fresh oregano, chopped
• 1/8 Teaspoon fresh marjoram, chopped
• ¾ Cup Mozzarella, shredded
• ¼ Cup Pizza Sauce

1. For these cauliflower crust pizzas, you’ll need about 2 pounds of fresh cauliflower. You can use all white or the more colorful cauliflower.

2. Cut off the florets and pulse them in a food processor until finely chopped.  You need about 3C chopped cauliflower.

3. In a large skillet, cook the chopped cauliflower over a medium-low heat until tender. This will take about 5 minutes. Remember, you’re still have to bake it so don’t over cook it!

4. Transfer the cooked cauliflower to a cheesecloth-lined bowl and let it cool slightly. Then wring out as much water from the cauliflower as you possibly can by twisting the cheese cloth tighter and tighter. This will affect the texture of your “pizza” crust so it is very important. If you don’t get enough of the water out, then that means soggy pizza.

5. Combine the cauliflower, 1/4 teaspoon salt, 1/4 teaspoon thyme, 1/4 teaspoon oregano, 1/8 teaspoon marjoram, 1/4 cup mozzarella, and 1/4 cup Parmesan cheese in a large mixing bowl. Beat one egg and add it to the mix, combining all ingredients with your hands, forming the dough into two separate balls.

6. Place each dough ball on a piece of parchment paper and form into a thin circle. Lay another piece of parchment over the top and roll them even thinner. You should be able to get two 6-inch pizzas from this recipe.

7. Bake the pizza crusts at 400 degrees F in a preheated oven for about 15 minutes. You can tell their ready when the mozzarella cheese begins to bubble up from the crust and turn a golden brown.

8. Remove from the oven and cover each one with about 2 tablespoons of pizza sauce. Then top them with 1/4 cup of mozzarella cheese, or more if you like. This is about the minimum you’ll need but I know everybody has their personal ratio for sauce and cheesiness when it comes to pizza.

9. Place your toppings on the pizza being sure to create a well for the egg. I even dig a hole into some of the sauce and cheese because these eggs like to move while cooking! You don’t want it to slide off. Really, any toppings will do but I used chopped kale and minced garlic on one pizza, sliced cherry tomatoes and fresh basil on another, and red onion, black pepper and thyme. You can do whatever you want which is what makes pizza amazing. By the way, I find these little breakfast treats are a perfect way to use up leftovers.

10. Crack an egg into each pizza well, and then transfer the pizzas (still on the parchment paper) to a baking sheet or pizza stone and bake them for 15 minutes, until the whites are set.

Enjoy!

Recipe by Jerry James Stone 

Grilled Lemon Pepper Chicken

Grilled Lemon Pepper Chicken

AUTHOR: ALYSSA

RECIPE TYPE: MAIN

PREP TIME:  10 MINS

COOK TIME:  30 MINS

TOTAL TIME:  40 MINS

SERVES: 6

 

This easy to put together recipe is packed with flavor and grilled to perfection!

INGREDIENTS

• 4-6 boneless skinless chicken breasts
• 1 cup olive oil
• ⅔ cup lemon juice
• 2 tsp minced garlic
• 1 medium onion diced
• ½ tsp pepper
• ½ tsp salt

INSTRUCTIONS

1. Whisk together olive oil, lemon juice, minced garlic, salt and pepper. Add the diced onion.
2. Put chicken in a gallon sized bag with marinade. Allow to marinate overnight.
3. Place chicken on preheated grill and sprinkle with additional pepper. Cook for about 20 minutes on the grill or until no longer pink in center.
4. Can also grill additional lemon slices for garnish.

Paleo Zucchini Fritters

Ingredients for Paleo Zucchini Fritters:

• 5 medium zucchini, shredded (about 4 cups)
• 2 teaspoons sea salt
• 1/4 cup coconut flour
• 1 egg, beaten
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, optional
• Coconut oil or ghee for cooking

 Directions for Paleo Zucchini Fritters:

1. Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.
2. Now it’s time to squeeze all the moisture out of the zucchini (nobody likes soggy fritters). Note: if you’re really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.
3. Add the coconut flour, egg and pepper. Stir to combine.
4. Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a 1/4 cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 – 5 in a large skillet at one time.
5. Cook each side for 3 – 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
6. Cool on a cooling rack so they don’t get soggy.

Adapted from Smitten Kitchen

Citrus, Beet & Fennel Salad

INGREDIENTS

• 2 medium red beets, tops trimmed
• 2 medium golden beets, tops trimmed
• 3 blood oranges
• 1 medium navel orange (preferably Cara Cara)
• 1 tablespoon fresh lemon juice
• 1 tablespoons fresh lime juice
• 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
• 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
• Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
• Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper
• 1/4 cup loosely packed fresh cilantro and/or chervil leaves

PREPARATION

Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

• Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
• Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

RECIPE BY The Bon Appétit Test Kitchen

PHOTOGRAPH BY Marcus Nilsson

NUTRITIONAL INFORMATION

One serving contains: Calories (kcal) 89.1 %Calories from Fat 14.6 Fat (g) 1.4 Saturated Fat (g) 0.2 Cholesterol (mg) 0 Carbohydrates (g) 19.0 Dietary Fiber (g) 4.1 Total Sugars (g) 11.9 Net Carbs (g) 14.9 Protein (g) 2.0 Sodium (mg) 58.2