Sheet Pan Chicken and Brussel Sprouts

1 to 2 lbs Brussel Sprouts

4 Bone-in, Skin-on chicken leg quarters

2 T EVOO

Kosher salt and pepper to tastes

1/4 to 1/2 cup Balsamic Vinegar

Position an oven rack in the upper third of your oven and preheat it to 425ºF. Place the Brussels sprouts and chicken on a rimmed sheet pan. Pat the chicken dry with paper towels. Season the chicken and sprouts all over generously with salt and pepper to taste. (I used about 1.5 teaspoons kosher salt.) Drizzle with the olive oil and toss to coat evenly. Spread everything out into an even layer, placing the chicken skin side up. Place pan in oven and roast for 30 minutes, rotating the pan halfway. 

Meanwhile, place the balsamic vinegar in a small pot. Bring to a simmer over medium heat, then adjust heat so that the vinegar is gently bubbling. Simmer until vinegar is reduced by half.

Remove sheet pan from oven and preheat the broiler. Transfer Brussels sprouts to a bowl. Return sheet pan to the broiler, and cook until the chicken skin is evenly golden brown, about 3 minutes—keep a close watch. Transfer chicken to a serving platter.

Pour the 2 tablespoons of reduced balsamic over the sheet pan and scrape up any bits from the pan. Pour this mixture over the Brussels sprouts and toss to coat. Pour the Brussels sprouts mixture over the resting chicken. Let rest 5 minutes before serving.

Author Notes: Inspired by a favorite Ina Garten recipe for Brussels sprouts with Pancetta and Balsamic, this one replaces the pancetta with whole chicken legs, making it more of a meal. 

For the balsamic reduction: I like to start with 1/2 cup balsamic vinegar and reduce it by half or a little more than half. This leaves me with extra reduced balsamic, which never goes to waste. You can, however, start with 1/4 cup and reduce it by half, which is 2 tablespoons, which is what you need for the recipe. Alternatively, you could splurge on a good bottle of syrupy, aged balsamic, and simply use 2 tablespoons of that. 

Based on a few comments and personal trial, you could probably use as many as 2 lbs. of B sprouts. If you do, you might want to use another tablespoon of olive oil and more reduced balsamic. I used about 1/4 cup reduced balsamic when I used 1.5 lbs. B sprouts.

Source: Food52.com

Cauliflower Tortillas

INGREDIENTS:

• 3/4 head cauliflower
• 2 large eggs
• 1/4 cup chopped fresh cilantro
• juice from 1/2 lime (add the zest too if you want more of a lime flavor)
• salt and pepper, to taste

DIRECTIONS:

1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
4. In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.
5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
6. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.

TIPS:

• You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.

• Nutritional Information per serving (using 1/8th teaspoon salt and pepper) -Serving size: 1 tortilla- Calories: 42.9, Fat: 1.8g, Saturated Fat: .6g, Sugar: .1g, Sodium: 95.7mg, Fiber: 1.8g, Protein: 3.6g, Cholesterol: 62mg, Carbohydrates: 4.2g

Source: http://www.recipegirl.com/2014/05/05/cauliflower-tortillas/

Beef with Broccoli

Ingredients

• 1 tsp Black Pepper
• 1 tsp Salt
• 1 tsp Red Pepper Flakes
• 1/4 cup Coconut Aminos
• 1/4 cup Green Onion, thinly sliced
• 2 Tbsp Ginger Root, minced
• 2 Tbsp Sesame Oil
• 4 cup Broccoli, florets
• 5 cloves Garlic, minced
• 1 lb Beef Chuck Shoulder Roast, cubed

Process

1. Heat sesame oil in a wok or skillet over high heat.
2. Add garlic and ginger to wok, and sauté for 2 minutes to infuse the sesame oil with their flavor.
3. Add steak, stirring frequently, until browned on all sides.
4. Once the steak has seared, add in the broccoli and continue to sauté over high heat.
5. Add green onion, and an extra tablespoon of oil if necessary.
6. Pour in coconut aminos, and season with salt, pepper, and red pepper flakes.
7. Continue to sauté for another 2–3 minutes, until all flavors have combined.
8. Garnish with a sprinkling of sesame seeds and serve.

Notes

To complete this dish, serve over cauliflower rice or baked spaghetti squash.

Source: http://www.primalpalate.com/paleo-recipe/beef-with-broccoli/

Sausage Balls

2 1/2 cups almond flour

1 tablespoon coconut flour

1 teaspoon Celtic sea salt

2 teaspoons Grain-free baking powder

1/2 teaspoon garlic powder

12 ounces cheddar cheese, shredded

1 pound spicy sausage (pastured and nitrate-free preferred)

 

Preheat the oven to 425 degrees F and adjust the rack to the middle position. Line a baking sheet with unbleached parchment paper.

 

In a large mixing bowl, whisk together the almond flour, coconut flour, salt, baking powder, garlic powder and cheese. Use your hands to incorporate the sausage into the dry mixture (about 1-2 minutes until the mixture comes together); the mixture will be damp. Roll the mixture into 1 1/2-inch balls and place on the prepared baking sheet. Bake for 25 minutes, until just golden brown. Cool for 5 minutes and serve.

 

Source: http://deliciouslyorganic.net/sausage-balls-grain-free-paleo/

21 Day Sugar Detox Extra Crispy Waffles!

Yield: 5 Round, Thin Waffles

Ingredients

• 120g blanched almond flour (3/4 cup + 1 tbsp)
• 70g arrowroot starch (1/2 cup + 1 1/2 tsp)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1/2 cup + 2 tbsp milk, dairy or non-dairy
• 1/2 cup + 1 tbsp melted butter or mild tasting oil
• 1 tsp lemon juice or apple cider vinegar

Instructions

1. Preheat a round waffle iron to a medium setting if there is the option.
2. In a large mixing bowl combine the almond flour, arrowroot starch, baking powder and salt until well combined. Add in the remaining ingredients and stir until well combined.
3. Liberally oil the preheated waffle iron and pour approximately 1/3 cup worth of the waffle batter onto the center of the iron. Close and allow to cook for 2-3 minutes or until desired doneness. Repeat with remaining batter. Makes about 5 round, thin waffles.

Notes

For 21 DSD compliance, 1 waffle is the suggested serving size to stay within the daily allotted starch allowance.

 

Source: http://brittanyangell.com/21-day-sugar-detox-extra-crispy-waffles/

LEMON POPPYSEED CHICKEN SALAD ENDIVE BOATS

Serves: 3-4

 

INGREDIENTS

• 3 cups shredded chicken (3-4 chicken breasts)
• 3 generous Tbsp mayo
• 1 tsp Dijon mustard
• ¼ cup lemon juice
• ½ Tbsp lemon zest
• 1 tsp poppy seeds
• 1 Tbsp fresh dill, minced
• salt and pepper to taste
• 2-3 endive heads
• optional: ⅓ cup grapes, sliced in halves (omit for 21DSD)
• optional: ¼ cup almonds, roughly chopped

INSTRUCTIONS

1. Trim the endives and separate into individual leaves.
2. In a large bowl, mix the shredded chicken, mayo, mustard, lemon juice and lemon zest.
3. Stir in poppy seeds and fresh dill, and almonds and grapes if you’re including them.
4. Season to taste with salt and pepper, then spoon into the prepared endive leaves.

Source: PrimalPaleoblog.com

BUFFALO RANCH CHICKEN MEATBALLS

Serves: 4-5

INGREDIENTS

• 1-1.5 lb ground chicken breast
• 2 tsp garlic powder
• salt + pepper
• ⅓ cup homemade mayo
• 3 Tbsp coconut milk (canned)
• 1 garlic clove minced (or 1 tsp garlic powder)
• ⅛ tsp paprika
• 1 tbsp fresh dill, minced (or 1 tsp dried dill)
• 1 tbsp fresh parsley minced (or 2 tsp dried parsley)
• 2 tsp fresh squeezed lemon juice
• 2-3 Tbsp hot sauce (preferably Tessemae's or Franks Red Hot)
• salt + pepper

INSTRUCTIONS

1. Mix the garlic powder, salt and pepper into the ground chicken breast, then shape into 16-20 meatballs. Heat a skillet with some olive oil or ghee, and cook the meatballs over medium heat for 10-12 minutes, turning the meatballs every few minutes so that they sear evenly.
2. Meanwhile, whisk together the sauce ingredients (from mayo to the end of the ingredients list). Add the hot sauce in increments and taste, until the buffalo ranch sauce is hot enough for you.
3. When the meatballs are almost done cooking, add the sauce to the skillet and toss the meatballs, and cook for another 1-2 minutes, until the meatballs are cooked through and the sauce is warm.
4. Serve warm as an appetizer or alongside some veggies! Alternately, you can serve the sauce on the side as a dip for the meatballs.

Source: PrimalBiteblog.com

spicy sesame-lime salmon

PREP TIME 5 MINS • COOK TIME 10-12 MINS • SERVINGS 4

2 tablespoons ghee or coconut oil, melted
4 (4- to 6-ounce) wild salmon fillets
4 tablespoons Spicy Sesame Ginger Dressing
2 tablespoons white sesame seeds
1 lime, cut into wedges
1 tablespoon red chili flakes (optional)

Preheat the oven to 350°F.

Brush an oven-safe pan with the ghee or coconut oil in the shape of your pieces of fish, then place the salmon in the pan on the greased areas. Brush each piece of fish with 1 tablespoon of the Spicy Sesame Ginger Dressing, then sprinkle each piece with 1/2 tablespoon of the white sesame seeds.

Bake for 10 to 12 minutes or until the fish is light pink all the way through.

Squeeze a lime wedge over each piece of fish and sprinkle with chili flakes, if using.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3559-3564). Victory Belt Publishing. Kindle Edition.

perfectly grilled chicken breast

1 pound boneless, skinless chicken breast
juice of 1 lemon, or 2 tablespoons
balsamic vinegar
1 teaspoon dried oregano, rosemary, or other herb
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons coconut oil or ghee
2 tablespoons extra-virgin olive oil

Preheat a grill pan or grill to medium heat.

Place a chicken breast on a cutting board with the thickest side facing you. Set your non-cutting hand on top and, while pressing down slightly on the chicken with your palm (keeping your fingers out straight), begin cutting down the length of the side of the breast, keeping your knife parallel to the cutting board. Carefully slide the knife through the center so that the thickness is cut in half. Continue to slice almost completely through the chicken breast, leaving it connected in the center so that it flattens out to a “butterfly” or heart shape—see the top piece of chicken pictured at right. The chicken should now be 1/4- to 1/2-inch thick at most. Repeat with the remaining chicken breasts.

In a large bowl, combine the lemon juice or vinegar with the oregano, salt, and pepper. Add the chicken and turn to evenly coat; allow to marinate for at least 5 minutes, but not more than an hour.

Brush the hot grill or grill pan with the coconut oil or ghee, then cook the chicken for 4 to 5 minutes per side, depending on the thickness of the chicken.

When you notice that the chicken has turned white up around the sides and toward the middle, it’s time to flip it. When you take the chicken off the grill, brush it liberally with the extra-virgin olive oil. Allow to sit for at least 5 minutes before slicing to eat.

Source
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 2935-2940). Victory Belt Publishing. Kindle Edition.

Lemon Garlic Shrimp over Cauliflower Mash

Ingredients for 2-3 servings:

Shrimp Marinade:

• Zest from 1 lemon
• 2 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1 pound raw shrimp, shelled and de-veined

Cauliflower Mash:

• 1 head of cauliflower, cut into large-ish florets
• 6-8 cloves garlic, peeled
• extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• butter (grass-fed)
• 1/2 cup Parmesan cheese, freshly grated (on certain levels of the 21DSD)
• (optional) half and half or cream / or broth, if needed to correct consistency (on certain levels of the 21DSD)

Lemon Garlic Shrimp:

• Marinated shrimp (from above)
• 6 cloves garlic, minced
• 2 slices bacon
• 2 tablespoons butter (grass-fed)
• 1/2 cup white wine, or bottled clam juice (no wine on the 21DSD)
• 1/2 sweet onion, thinly sliced
• 1 teaspoon crushed red pepper flakes, or to taste
• pinch or two of dried oregano
• juice of one lemon
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons fresh oregano, chopped

First, mix up the marinade ingredients for the shrimp.  Put the shrimp and the marinade in a resealable bag, mix it up well so all the shrimp have some marinade on them, and refrigerate for 1-4 hours.

Preheat an oven to 400F.  Place the cauliflower and garlic in a shallow roasting pan.  Toss with enough olive oil to coat the pan and the vegetables.  Season lightly with salt and pepper.  Cover loosely with foil, and roast for 15 minutes.  Remove foil, and shake to mix up the vegetables for more even browning.  Roast uncovered for 15-20 minutes, or until cauliflower and garlic are soft and lightly browned.  Remove from oven.

Using a food processor, puree the cauliflower with a couple tablespoons of butter (or more).  Add the Parmesan cheese and mix well.  You want to end up with the cauliflower having the consistency of mashed potatoes or grits (fairly thick, not runny).  If needed, add a drizzle of cream or broth if the cauliflower is too dense.  Adjust seasoning with salt and pepper.  Place in a heat-proof bowl and keep warm.

In a large saute pan or Dutch oven, cook the bacon until crisp.  Set aside on paper towels until cool, then chop into small pieces.  Set aside.

Add two tablespoons of butter to the bacon drippings in the pan, and heat until melted over medium high heat.  Add the onion and cook until softened.  Add the minced garlic, red pepper flakes, and oregano, and saute for about a minute, stirring frequently.  Stir in wine.  Cook until liquid is reduced by half (will only take a few minutes), then add the shrimp.  Cook, stirring frequently to turn the shrimp, until shrimp are pink and opaque on both sides.  This should only take 3 or 4 minutes; do not overcook the shrimp or they will be rubbery!  Stir in the lemon juice and remove from heat.  Season to taste with salt and pepper.

Serve the shrimp and sauce over the mashed cauliflower.  Garnish with chopped bacon and fresh oregano.

Source: http://shecookshecleans.net/2011/11/07/lemon-garlic-shrimp-over-cauliflower-mash/