Asian BBQ Chicken

Chicken

2 lbs boneless chicken thighs

Sauce Ingredients

1/3 c coconut aminos
1/4 c tomato sauce
1 TBSP tomato paste
2 TBSP apple cider vinegar
1 TBSP fish sauce
1/3 c honey
2 tsp sesame oil
2 cloves garlic, minced
1 TBSP minced fresh ginger

Garnish

Sesame seeds
sliced green onions

Serves 4

1. Place the chicken in the slow cooker.
2. In a medium sized bowl, whish together the sauce ingredients until fully combined. Pour the sauce over the chicken.
3. Cook the chicken on low for 6-8 hours or on high for 4-6 hours.
4. Serve it as is, or follow the remaining directions for a tastier sauce. Transfer the chicken from the slow cooker to a platter and keep it warm by tenting it with foil. 
5. Spoon the sauce from the slow cooker into a shallow pan and bring to a boil over medium heat. Reduce heat to medium-low and simmer the sauce until it is reduces by half, about 5-8 minutes.
6. Serve the reduced sauce over the chicken and garnish with the sesame seeds and sliced green onions.

Souce: Make ahead Paleo cookbook

Slow Cooker Tagine Chicken

2-1/2 to 3 lbs boneless, skinless, chicken thighs
2 cloves garlic, minced
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1 tsp sea salt
Freshly ground black pepper to taste
1 lemon, thinly sliced
1/3 c white wine
1 c chicken broth
1/2 cup pitted, dried prunes, coarsely chopped
1/2 c pitted, green olives, coarsely chopped
2 TBSP capers

Serves 4

1. Place the chicken thighs in a slow cooker.
2. Sprinkle the garlic, thyme, oregano, sea salt and pepper over the chicken.
3. Place the lemon slices on and around the chicken.
4. Add the white wine, chicken broth, prunes, olives and capers.
5. Cover and cook the chicken on low for 5-6 hours or on high for 3-4 hours.
6. Serve the chicken with a spoonful of the juices and lots of the prunes, olives and capers.

SourceL Make Ahead Paleo Cookbook

Hula Chicken

Chicken:

3 lbs chicken, cut into pieces, or chicken thighs (with bones and skin)

Sauce Ingredients:

3/4 c coconut milk
1/4 c white wine
1/2 c chicken or beef broth
2 T honey
1/3 c apple juice
1/2 cup chopped green onions

Topping Ingredients:

1/4 cup honey
chopped green onions
sesame seeds

Serves 4

1. Place the chicken pieces in a slow cooker.
2. In a small bowl, mix together the sauce ingredients.
3. Pour the sauce over the chicken and cook on high 4-5 hours.
4. Carefully remove the chicken with tongs and place them in a parchment lined baking sheet.
5. Brush the chicken with the warmed honey.
6. Place the chicken on the baking sheet under the broiler for about 5 minutes or until the chicken has browned and the skin is slightly crispy. Watch it carefully as it can burn quickly!
7. Serve with chopped green onions and sesame seeds on top.

Thai Coconut Meatballs

Meatball Ingredients:

1 lb ground pork
1 lb ground turkey or beef
5 green onions, chopped
2 cloves garlic, minced
1 T sesame oil
1 t fish sauce
1 T coconut vinegar or apple cider vinegar
2 T coconut oil

Sauce Ingredients:

1 c coconut milk
2/3 c chicken broth
1/2-1 t red curry paste
1 T pure maple syrup
1 T lime juice
1 T arrowroot starch
3 T cold water

1. In a large bowl, combine the pork, turkey or beef, green onions, garlic, sesame oil, fish sauce and vinegar. Mix well with your hands and form into 36 1-1/2" meatballs.
2. In a large skillet, heat the coconut oil over medium heat.
3. Add the meatballs to the skillet and cook, turning occasionally to brown them on all sides.
4. Place the browned meatballs in a slow cooker. In a small bowl, combine the coconut milk, chicken broth, curry paste and maple syrup. Pour over the meatballs.
5. Cook the meatballs on low for 5-6 hours or on high for 4-5 hours.
6. Add the lime juice and stir gently.
7. In a small bowl, stir together the arrowroot starch and cold water. Add the mixture to the slow cooker and stir gently.
8. Cook, uncovered on high for 15 minutes and serve.

Orange Sesame Ginger Pork Roast

Roast Ingredients: 

4-5 pound pork roast 
1 tsp sea salt 
freshly ground black pepper to taste 
1 tsp dry mustard 
2 TBSP coconut oil 

Sauce Ingredients: 

1/2 c orange juice 
1 c beef or chicken broth 
2 T grated fresh ginger 
1 T orange zest 1 clove garlic, minced 
1 t sesame oil 
2 T coconut aminos 
1 T sesame seeds 
2 T coconut vinegar or apple cider vinegar

1. Sprinkle roast with sea salt, pepper, dry mustard.
2.  In a large skillet, melt the coconut oil over med-high heat. 
3. Place the roast in the skillet and brown on all sides, about 8 mins. 
4. Transfer the roast to the slow cooker 
5. In a medium-sized bowl, whisk together the sauce ingredients. 
6. Pour the sauce over the roast and cook on low for 6-8 hours or on high for 5-6 hours. 
7. Serve the roast with the juices spooned over it.

Asian Slaw

Ingredients:

• 1/4 cup coconut aminos
• 1/4 cup honey
• 1/4 cup sesame oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon rice vinegar
• 3 tablespoons almond butter
• 1 garlic clove, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, thinly sliced (approx. 1/4 cup)
• 1 tablespoon sesame seeds
• 1 tablespoon red chili flakes (optional)*
• 1 teaspoon salt
• 2 cups shredded green cabbage
• 2 cups shredded red cabbage
• 2 cups julienned carrots (approx. 2 large carrots)
• 1/2 cup finely chopped fresh cilantro
• slivered almonds, optional (as garnish)

Preparation:

1) In a medium bowl, combine coconut aminos, honey, sesame oil, apple cider vinegar, rice vinegar, almond butter, garlic, ginger, green onions, sesame seeds, red chili flakes and salt. Whisk well to combine.

2) In a large bowl, combine cabbage, carrots and cilantro. Toss to combine.

3) Pour dressing over cabbage mixture and toss well to combine. Refrigerate for at least one hour to allow dressing flavours to soak into the slaw.

4) Sprinkle with slivered almonds (optional) before serving.

Source: http://www.theprimalist.com/asian-coleslaw-paleo/

Spicy Okra

• 1 package frozen okra
• Olive oil
• Sea salt & pepper
• Paprika & cumin
• Red pepper flakes
• Cayenne pepper

Coat a baking sheet with olive oil cooking spray. Place frozen okra on the baking sheet and mix a little olive oil. Season okra with paprika, cumin, red pepper flakes, sea salt, pepper and a dash of cayenne. Place in oven at 400*F for 35 minutes or until slightly browned on top.

Source: http://fastpaleo.com/recipe/bison-burgers-spicy-okra/