Tarragon Chicken Salad with Toasted Pine Nuts and Apples

Sick of “regular” chicken salad? Try this Paleo Tarragon Chicken Salad with toasted pine nuts, apples and a classic egg-free vinaigrette (no mayonnaise!)

Tarragon Chicken Salad Paleo

 

This gluten-free and dairy-free Tarragon Chicken Salad recipe is one of those (hallelujah) two-step MIX and EAT, utilizing leftover shredded (or chopped) chicken. It brings together tart, sweet, crunchy, creamy, nutty and bright all in one satisfying healthy meal.⁣

I served it over some beautiful local organic sunflower microgreens, but arugula, romaine, kale, or spring mix works too. And if you’re low on greens, serve as a topping for gluten-free crackers, tostones or eat it on it’s own.

 

To make this an egg-free recipe without using any mayo, I created a classic vinaigrette to toss the salad with that has a nice oil-acid balance. One of the biggest mistakes I see home cooks make is not adding enough acid to their food. Examples of acid include vinegar, citrus juice, fresh garlic, and mustard.

 

What you need for Paleo Tarragon Chicken Salad:

  • Pre-cooked chicken, diced or shredded

  • Organic apple*

  • Organic celery*

  • Pine nuts

  • Fresh tarragon

  • Raisins

  • Extra virgin olive oil

  • White wine vinegar

  • Plain yogurt of choice: dairy, almond, cashew, coconut, etc – the creamier the better

  • Dijon Mustard

  • Lemon Zest

  • Salt and Pepper

* High on the EWG Dirty Dozen list for pesticides and herbicides, so I recommend purchasing organic.

 

 

Paleo Tarragon Chicken Salad

 

 

If you need to make any substitutions, here are a few examples: 

  • Jicama for apples

  • Cashews or pecans for pine nuts

  • Canned light tuna for chicken

  • Dried cranberries for raisins

  • Apple cider vinegar for white wine vinegar

  • Egg-free or egg mayo for yogurt

 

Lastly, if you’re looking for any other easy gluten-free make ahead lunch recipes:

Paleo Pineapple Chicken and Broccoli

Balsamic Chicken Veggie Bowl

Turkey Stir Fry with Ginger Sauce

 

 
[simple-recipe:9281a]
 

 

Tarragon Chicken Salad Paleo

 

Whole30 Savory Meatballs with Cauliflower Puree (Paleo, Gluten-Free)

Paleo Savory Meatballs

 

 

Paleo and Whole30 Savory Meatballs made extra flavorful with garlic, parsley, sage and a secret ingredient. Almond flour replaces bread crumbs in this gluten-free recipe. Served over an easy whipped cauliflower puree.

 

I shared this recipe on my Instagram last week, and it was met with high praise! It was one of those happy accident recipes. I made the spice mixture for a different recipe (oven-baked turkey jerky), but we had a regular old turkey snafu. Instead, I combined the spices and seasonings with the two pounds of ground beef in my fridge with some meatball-y ingredients (almond flour for bread crumbs and eggs to bind it all together).

 

These Savory Meatballs are Paleo-friendly and Whole30 (just be sure to leave off the optional grated asiago). They are so delicious, I made them two nights in a row. As a recipe developer, it’s rare I remake my recipes once I’ve nailed them, but we couldn’t get enough. The second night I served them over this whipped cauliflower puree. If you have a couple bags of frozen cauliflower in your freezer right now, you have a good reason to pull them out.

 

What you need for Paleo Meatballs and Whipped Cauliflower Puree:

  • Ground beef (85-90%)

  • Eggs

  • Almond Flour

  • Garlic Powder

  • Dried Parsley

  • Onion Powder

  • Sea Salt

  • Dried Sage

  • Fish Sauce

  • Frozen Cauliflower

  • Ghee or Butter

  • Coconut Cream

  • Garlic

  • Cracked Pepper

You will love these savory meatballs served over a quick steam and whipped cauliflower puree. You simply steam the frozen cauliflower until tender and blend with ghee, coconut cream, fresh garlic and salt. The next day I used some leftover Cauliflower Puree for the base of a gluten-free pizza. I chopped up the meatballs, added finely chopped kale massaged in olive oil, salt, pepper and more grated asiago. One of the best pizzas we’ve had in a long time!

 

If you’re looking for more Paleo Meatballs recipes, here are a few of my fave: 

Whole30 Breakfast Meatballs

Anti-Inflammatory Meatballs

Chicken and Rice Meatballs

Sweet and Sour Thai Turkey Meatballs

 

 
[simple-recipe:9183a]
 

 

 

SAVORY MEATBALLS

Triple Seafood Chowder (Gluten-Free, Dairy-Free, Paleo)

triple seafood chowder

 

triple seafood chowder

 

This dairy-free build-your-own Triple Seafood Chowder is one of my favorite comforting, most nutrient-dense recipes on this site! It contains gut-healing bone broth, anti-inflammatory wild seafood and veggies, and has the most delicious smoky, creamy, bright finish. I like adding a big scoop of organic rice to make it even heartier and more filling.

 

 

This photo is a “double” seafood chowder made with wild bay scallops (the tiny kind) and smoked sardines. I added organic jasmine rice cooked in the Instant Pot – the easiest most fool-proof way to cook perfect rice every time.

 

The build-your-own version above includes wild shrimp, wild sockeye salmon and smoked kippers.

 

 

What you need for your own Build-Your-Own Seafood Chowder

 

Two to three kinds of wild seafood: I highly recommend including at least one smoked seafood for the tastiest results. I like Bar Harbor brand Smoked Sardines and Smoked Kippers which you can find in the canned seafood aisle of most grocery stores.

 

Flavorful homemade or high-quality store-bought broth: I prefer using chicken or seafood broth for this recipe for the most mild, appealing flavor. My favorite storebought brand is Bonafide Provisions.

 

The vegetables listed in the recipe: The mire-poix of onions, carrots and celery is integral for starting off with a flavorful base. I add in cubed white sweet potato for a hearty starch like a traditional chowder. If you eat corn, you can certainly add some frozen corn kernels as well.

Seasonings: I go fairly light on the seasonings in this recipe so the fish and veggies can stand out, but I’ve been known to double up on the dill, add fresh dill, add dried parsley, marjoram and extra thyme. That’s the beauty of food – you get to customize to YOUR palate! We don’t all have the same taste buds so use this recipe as a base and adjust to your liking if desired. 

 

Make it lower carb by replacing the white sweet potatoes with rutabaga and serving over cauliflower rice!

 

111 reviews

Triple Seafood Chowder

Prep Time 00:00 Cook Time 00:00

Ingredients

  • 2 tablespoons olive oil
  • 2 cups diced yellow onion
  • 1 1/2 cups peeled and cubed white sweet potato (1/3-inch cubes)
  • 3 ribs celery, finely chopped
  • 2 large carrots, finely chopped
  • 3/4 teaspoon sea salt, divided
  • 1 bay leaf
  • 1 cup coconut cream (see tip)
  • 2 cups Beef, Fish or Pork bone broth
  • 8 ounces wild salmon, cubed
  • 8 ounce pre-cooked shrimp, tails removed
  • 3.5 ounce can smoked kippers
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried basil
  • 1/3 cup packed finely chopped parsley
  • 1 teaspoon lemon zest
  • 1/2 lemon, juice

Directions

  1. Heat olive oil in a large pot over medium-high heat. Sautee onion, celery, carrots, potatoes, 1/4 teaspoon sea salt, and bay leaf until the vegetables are crisp-tender, 6 to 8 minutes.
  2. Add coconut cream and broth to the pot and bring to a low boil. Stir in salmon, shrimp, kippers, thyme, dill, basil, and remaining 1/2 teaspoon sea salt. Cook for 5 minutes until the salmon is cooked through and the vegetables are to desired tenderness. Remove from heat.
  3. Stir in parsley, lemon zest and lemon juice. Ladle into bowls and serve with a scoop of cauliflower rice or white rice for a hearty meal.

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Recipe Notes

Tip: Replace coconut cream with 1/2 cup pureed cooked white sweet potato instead, if desired.


 

 

 

Triple Seafood Chowder

 

Nightshade-Free Cuban Picadillo

 

Have you ever tried picadillo?! It is one of my favorite Cuban dishes, but I haven’t been able to order it in quite some time since this whole no nightshades, no ‘dillo business started. It’s a savory, sweet and salty skillet meal. It makes incredible leftovers and is super affordable to put on your table too! Try this Paleo, AIP, gluten-free, low carb and nightshade-free Cuban Picadillo this week!

The below review was written two years after I tried my first box! I have now been ordering from Butcherbox every month for the last two years! It’s where we get 90% of our high quality meat & seafood!

 

I made this dish using my Butcher Box grass fed ground beef. Butcher Box is my go-to well-raised meat delivery company that sends you customizable boxes of their grass fed beef, pastured pork, and heritage chicken from only small, trusted local farmers.

I tried 5 different cuts of beef from them and was really shocked to realize I actually COULD taste a difference in their beef compared to the beef I buy from Whole Foods. Whole Foods is awesome, don’t get me wrong, but getting straight from small farms that aren’t contracted under a national grocery chain makes a big difference.

 

What’s also cool is each time you order, you’ll likely get a variety of cuts that you didn’t receive in your last shipment! I am someone who goes to the grocery stores 3 to 4 times a week, and that gets pretty exhausting. Usually I’m going to buy fresh meat or seafood, since I don’t utilize my freezer much. After having several pounds of grass fed beef in my freezer for a couple weeks and being able to grab and defrost on the fly, I now realize why people buy deep freezes!

Buying in bulk or freezing when you find cuts on sale really saves you not just money but time in the long run. I loved our Butcher Box so much, they asked me to write a few thoughts on their beef for their website. I don’t only buy grass-fed, pastured and wild caught meat and seafood because it’s better for ME, but more so because it’s better for our environment, local economies, and for the animals.

“Grass-fed beef, particularly the high quality cuts from ButcherBox, is a health food staple in our house. Animal welfare is a topic I hold close to my heart, and I need to know that the beef we purchase comes from healthy, happy and properly treated cattle. Not only are grass-fed cattle treated more humanely, but they also have a lower environmental impact and generally come from smaller, local family farms rather than factory CAFOs. On top of all that, grass-fed beef is plain and simple the more nutritious choice, packed with more vitamins and omega-3s than grain-fed meat by a landslide!”

 

Here are my favorite cuts of Butcherbox Meat after ordering monthly for 2 years. Add these to your first custom box! And look out for monthly deals like 10 pounds of ground beef for only $49!

Ground Beef

Steak Tips

Chicken Breast

Chicken Drumsticks

Flat Iron Steak

Wild Salmon

Baby Back Ribs

Breakfast Sausage (nightshade-free too!)

 

 

57 reviews

Nightshade-Free Cuban Picadillo

Prep Time 00:15 Cook Time 00:25 Serves 6

Ingredients

  • 4 slices bacon, chopped into 1/2-inch pieces
  • 1 cup diced yellow onion
  • 4 large cloves garlic, chopped
  • 1 teaspoon ground cumin (omit for AIP!)
  • 2 teaspoons dried oregano flakes
  • 2 Turkish bay leaves
  • 1/4 teaspoon ground cinnamon
  • 2 pounds Grass Fed Ground Beef
  • 1 teaspoon fine sea salt
  • 2/3 cup butternut squash puree
  • 1/2 cup dry red wine
  • 1 teaspoon blackstrap molasses
  • 3/4 cup pitted and sliced green olives
  • 1/2 cup raisins
  • 1 teaspoon apple cider vinegar

Directions

  1. In a large stainless steel skillet, cook bacon, onion and garlic over medium heat for 6 to 8 minutes until the onion is tender and fragrant.
  2. Stir in cumin, oregano, bay leaves, and cinnamon and continue to stir for 30 seconds until toasted and fragrant.
  3. Crumble ground beef into skillet and season with sea salt. Cook, stirring every couple minutes, until no longer pink. Ensure you break up the ground beef into small pieces with a wooden spoon as it cooks.
  4. Add butternut squash, red wine, molasses, olives, and raisins to the skillet and bring to low boil over medium-heat. Reduce the heat to medium-low and allow to simmer for 6 to 8 minutes until thickened.
  5. Remove from heat and stir in vinegar. Serve over cauliflower rice or white rice for a traditional Cuban meal.

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Creamy Kale Salad with Mango & Figs

creamy kale salad

 

 

 

Whoo! It’s been a little bit since I posted a new veggie-heavy recipe! I love inspiration for new salads and side dishes, but it seems like most of my readers prefer main dishes and treats, so I tend to post those more often. But we cannot underestimate the value of a tasty kale salad that you actually look forward to eating!

 

I eat salad every single day but not because I am in love with the taste – I just know how much better I feel when I get a large amount of greens in my day.

 

This kale salad couldn’t be easier to whip up and is really delightful. The tangy avocado creamy dressing softens the kale while the mango and figs add sweetness and texture & the shallots add a little pop of flavor! Trust me – shallots and mango below together. You’ll see.

 

Yesterday we got home from a mini trip to my parents who live 3 hours away. It was just me, Grace & Rafael and our first time on the road together! On the way there, Grace screamed her head off for a solid hour until I finally was able to pull over and check on her. She had thrown her pacifier overboard and her face was bright red. I could see the blood vessels bursting out of her forehead & then I started to cry.

 

I felt so bad for not pulling over sooner, but I thought she would tucker herself out and take a nap (she despises the car seat even for short trips to the store so this is her normal). Once I soothed her and gave her Lamby back – she slept for a good portion of the remaining drive.

 

But then I realized I forgot her Pack n’ Play at home (where she was going to sleep at my parents) and her pajamas! So I had to stop at Target and buy another dang Pack n’ Play for the child. Traveling with a child ain’t easy…. I don’t know how people go to Europe & Asia with their kids. I envy their patience.

 

We also made a pit stop at an outdoor shopping mall so that I could do some retail therapy after the stressful drive. I find the best clothes when I’m stressed (I also ate a bar of Alter Eco Salted Dark Chocolate on the drive that was supposed to be part of my mom’s Mother’s Day gift…. well guess what, THIS mom needed it more. Gramma understood.) The chocolate and a new romper, dress and clutch did the trick!

 

I’m starting to overhaul my wardrobe. I used to dress really well and then when I went through a Hashimoto’s flare and gained a shit ton of weight, I couldn’t fit into any of my clothes anymore so I just bought a bunch of stretchy loose things that aren’t that flattering.

 

Then I went straight into pregnancy and post-partum from that flare, so it’s time to get back to enjoying clothing. I’m a pretty low key dresser – a combination of moderate boho with a lot of athleisure thrown in but I like a good, figure-flattering dress more than anything.

 

It feels confidence-boosting to start focusing on that little piece of me once again. I’m sure every new mom understands!

 

Looking for some other KALE RECIPES?

 

Golden Chicken & Kale

golden chicken and kale

Kale Pesto Chicken Soup

kale pesto chicken soup

 

 

 

 

This easy creamy kale salad will get your whole family to eat their greens thanks to the sweet additions of mango and dried Turkish figs!

 

 

2 reviews

Creamy Kale Salad with Mango & Figs

Prep Time 00:10 Cook Time 00:00 Serves 2

Ingredients

  • 1 ripe avocado
  • 2 tablespoons avocado oil or olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 tsp sea salt
  • 6 cups chopped kale (stems removed)
  • 1 ripe mango, peeled and diced
  • 6 dried Turkish figs, chopped
  • 2 tablespoons minced shallot

Directions

  1. In a food processor, combine avocado, oil, lemon, vinegar and sea salt until smooth and creamy.
  2. In a large bowl, toss chopped kale with avocado dressing until well-coated and slightly wilted. Toss in remaining ingredients.
  3. Serve immediately or let flavors marry for 30 minutes prior to serving (my preference!) either room temperature or cold.

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Pressure Cooker Pot Roast in 1 hour! (Paleo, AIP, Whole30)

Instant Pot Pot Roast

I couldn’t be more obsessed with my Instant Pot! I made this Pot Roast in less than one hour and the meat is pull apart tender and paired with perfectly cooked root veggies! It’s Paleo, AIP, Whole30 and gut-healing!

This Pot Roast recipe is an invention out of necessity. I’ve been sourcing the majority of my meat from Butcherbox for the last two years. I often choose the larger and cheaper cuts of meat because you can stretch them farther with meals. This grassfed beef chuck roast would be terrible if cooked on the stovetop. Cooked in the Instant Pot though – it becomes pull apart tender in just one hour!

 

My Instant Pot Pot Rot roast recipe really cuts down on the time and ingredients in a traditional roast which often contains red wine, butter and fresh herbs. I like the simplicity of dry herbs here so your chopping is limited to the vegetables and apple. I added apple, which you don’t typically find in a pot roast, for sweetness to balance out the meat and onion.

Another way I cut down the time is by pressure cooking the roast for just 50 minutes and then cutting it into large chunks which then go back in to pressure for 10 minutes with the veggies. This creates more surface area for the meat to absorb all that delicious beefy-onion liquid!

WHAT YOU NEED FOR PALEO ROT POAST:

  • Beef Roast – chuck or loin work best

  • Dried Italian Herbs

  • Garlic and Onion Powder

  • Sea salt

  • Balsamic Vinegar

  • Yellow Onion

  • Beef Broth

  • Rutabagas

  • Carrots

  • Apply

  • Coconut Aminos

Instant Pot Pot Roast

 

 

65 reviews

Instant Pot Beef Pot Roast

Prep Time 00:15 Cook Time 00:60 Serves 4

Ingredients

  • 2 pounds beef loin roast
  • 1 tablespoon dried Italian herb seasoning
  • 1 teaspoon each garlic and onion powder
  • 1 teaspoon sea salt
  • 1 tablespoon balsamic vinegar
  • 1 large yellow onion, sliced
  • 1/2 cup broth
  • 2 medium rutabagas, peeled and chopped into 1-inch chunks
  • 6 carrots, peeled and chopped into 1-inch chunks
  • 1 Pink Lady apple, chopped into 1-inch chunks
  • 1 tablespoon coconut aminos

Directions

  1. Place beef loin roast in Instant Pot insert with fat cap side down. Rub the dried herbs, garlic and onion, and sea salt on the meaty side of the roast. Brush balsamic on top of the meat and layer with onion slices. Pour broth around the roast.
  2. Seal the lid and set to cook on "Manual" for 50 minutes. When timer elapses, vent the lid and transfer the roast to a cutting board. Slice against the grain into 1-inch chunks.
  3. Return meat to the insert along with the vegetables and apple. Seal the lid and set to cook on "Manual" for another 10 minutes. When timer elapses, vent the lid, stir in the coconut aminos to slightly break up the onions and rutabaga to help thicken the liquid. Serve warm sprinkled with parsley.

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Recipe Notes

You may also use other large cuts of beef like chuck roast.


 

Balsamic Chicken Veggie Bowl (Paleo, AIP, Whole30)

 

balsamic chicken veggie

 

Now that Grace is eating 3 meals a day and sometimes a snack too – I’m in the kitchen more than ever! I’m still working on a post about how I introduced solids to her, but it’s taking me awhile – mostly because I’m always cooking for and cleaning up after her! This leaves little time to prepare meals for me and my husband either.

 

Not to worry because for some reason combining protein & veggies in a bowl with the perfect amount of seasonings and finishes constitutes for a very delicious meal indeed – without any forethought or planning. I don’t have brain cells reserved for future events these days.

 

If you haven’t noticed, I rarely post any complicated recipes on this site. Mostly because I don’t make complicated recipes and second because you don’t need one to make a balanced, tasty dish like this one.

I get a high-quality balsamic vinegar from THRIVE Market.

 

Since grabbing this balsamic vinegar from Thrive when I started a membership with them in January, I’ve been pouring it all over my salads, skillets and even drizzled over homemade strawberry coconut milk ice cream. In the last 3 months, I’ve placed 4 orders with Thrive for pantry staples and organic household cleaning products. I even get Grace’s diapers for Thrive! Here are some of my favorite products I keep re-ordering:

 

  • Bambo Nature Baby Diapers: leak-proof 100% sustainably sourced diapers

  • Bar Harbour Smoked Sardines: holy smokes! These are the tastiest sardines by far, by far, by far! If you still can’t get yourself to eat your ‘dines – these WILL change your mind (especially if you like smoked foods!)

  • Aunt Fanny’s Cleaning Vinegars: these are made with vinegar and essential oils so they make the perfect non-toxic, highly effective cleaning products for the kitchen, bathroom, windows, glass doors, baseboards etc

  • Thrive Market Organic Extra Virgin Olive Oil: I’m Middle Eastern so I know my olive oil. This single-origin Greek olive oil is thick, bright, golden and peppery in flavor and really makes a salad pop!

 

Get 25% off your first order with Thrive + free shipping!

66 reviews

Balsamic & Herb Chicken Veggie Bowl

Prep Time 00:15 Cook Time 00:20 Serves 4

Ingredients

  • 2 tablespoons fat of choice, divided
  • 1 yellow onion, chopped
  • 1 small head red cabbage, thinly sliced
  • 4 cloves garlic, chopped
  • 1 tsp sea salt, divided
  • 2 tart apples, chopped
  • 2 cups shredded Brussels sprouts
  • 3 tablespoons high-quality balsamic vinegar
  • 2 tablespoons broth or water
  • 1 tablespoon maple syrup (omit for Whole30)
  • 1 1/2 pounds chicken breast, bite size pieces
  • 1 tsp dried oregano
  • 1 tsp granulated onion or onion powder
  • 1 tablespoon Dijon mustard (omit for AIP)

Directions

1. Heat 1 tablespoon fat in a large 12-inch stainless steel skillet over medium heat.
2. Sautee onion until browned, 3 to 4 minutes. Add cabbage and garlic and sautee for 3 to 4 minutes until cabbage is browned and crisp tender. Add apples, Brussels and ½ tsp salt and sautee for 4 to 5 minutes until the apples are soft.
3. Meanwhile, whisk balsamic, broth, mustard and maple together. Pour into pan and toss to coat, scraping up any browned bits. Reduce heat to medium low and cover the pan with a lid for 2 minutes until vegetables are tender to your preference. Transfer to a large glass dish.
4. Heat remaining tablespoon fat in skillet over medium heat. Add chicken breast with oregano, onion powder and remaining ½ tsp salt. Cook for 3 to 5 minutes until browned and cooked through. Serve on top of the veggies with a drizzle of balsamic on top!

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balsamic chicken veggie

 

Carrot & Radish Slaw with Mint-Turmeric Pesto (Paleo, AIP, Whole30, Vegan, 21dsd)

carrot slaw with pesto

 

I am all about shredding my veggies in the food processor. It is such a quick technique for preparing vegetables for salads and skillets! Just peel and chop your veggies in small enough pieces to fit through the lid of your food processor and it does all the work! I use the Cuisinart 11-cup Food Processor and have been for years. They have an 8-cup model, but I highly suggest getting the larger cup size. You’ll want to make a huge bowl of this tasty pesto slaw for lunches all week!

 

Get the recipe for Carrot & Radish Slaw with Mint-Turmeric Pesto!

 

What other recipes on Grazed & Enthused

feature easy shredded veggies!?

 

Butternut Rice with Beef & Nut-Free Pesto

 

paleo aip beef pesto

 

 

Lamb with Olive Tapenade Rice

 

Toasted "Couscous" with Pine Nuts + Raisins

 

Before I get into this delicious, easy and fast Paleo & Whole 30 & AIP-adaptable side dish…let’s chat about what I’ve been up to lately!

 

I have so many ideas swirling through my head for blog content that would provide such value to expecting and new moms, and I want to get it out there! But the irony is being a stay-at-home mom leaves me almost zero time to get any of it done! So I took the advice of many women and hired a nanny just 6 hours a week to start.

 

It’s already made a big difference in my happiness, peace and productivity. I look forward to the two morning a week when I leave the house to go work and run errands baby-free. And Grace doesn’t even notice when I leave – she loves her nanny so much! 

 

This was such a necessary step in our relationship as mother and daughter. It provides us independence from one another so we can continue to pursue our daily interests and explorations. It’s wonderful for her to connect with another woman so quickly, and I’m much calmer knowing I have someone to help me during the long weeks.

 

My husband is gone almost 60 hours a week AND works when he gets home, so I was getting worn down fast trying to juggle the blog, Beautycounter and baby (and a baby who wakes up at least 2x a night to feed). 3 B’s I’m super passionate about and there weren’t enough hours in the day for all of them.Obviously the human B gets all my attention first!

 

Now onto this tasty Lebanese-inspired easy side dish! I’ve been loving pan-toasting or roasting my cauliflower rice lately because it doesn’t steam cook and get mushy but instead keeps it’s firmer bite. Turning it into couscous is a a no-brainer!

 

This is necessary if I’m going to call a dish couscous because a true Middle Eastern cous dish is not a mushfest. This “rice” dish is flavored with toasted pinenuts, raisins, parsley, mint and lemon + so addicting. It’s so easy to make it could easily become a frequent go-to for your family.

 

I ALWAYS keep an abundance of fresh herbs in my fridge. Just wash and dry them well and wrap them in paper towels in a sealed bag, and they will last a couple weeks for sure. I have fresh vibrant parsley that is almost 3 weeks old in my fridge using this storage method! Fresh herbs are incredibly dense in minerals, provide bright flavors to your finished dishes and are plain old beautiful to look at!

 

Wondering what you should serve this with? What about my AIP Beef Shawarma or my Crispy Lebanese Chicken?

This grain-free couscous will get cure your craving for Mediterranean fare!

Toasted Cauliflower Cous Cous with Pine Nuts & Raisins

 

 

9 reviews

Toasted Cauliflower Cous Cous with Pine Nuts & Raisins

Prep Time 00:07 Cook Time 00:12 Serves 4

Fragrant Middle Eastern-inspired low carb cauliflower cous cous side dish! Serve with my Beef Shawarma or Crispy Lebanese Chicken linked in the blog post.

Ingredients

  • 1 tbsp olive oil
  • 1 cup finely diced white onion
  • 2 tbsp pine nuts
  • 12 oz Trader Joe’s frozen organic cauliflower rice
  • 1/4 cup raisins
  • 2 tbsp finely chopped fresh parsley and mint leaves
  • 1 tbsp lemon juice
  • 1/4 tsp sea salt

Directions

  1. Heat olive oil over medium heat in a large stainless steel skillet. Add white onion and a pinch of sea salt and sautee for 3 to 4 minutes until browned. Add pine nuts and toast for 1 minute until fragrant.
  2. Add cauliflower rice with another pinch of sea salt to the pan and cook, stirring continuously, for 5 to 6 minutes until the cauliflower is crisp tender. No mushy cauliflower rice! Continuously stirring the rice releases the steam so your cauliflower rice toasts rather than steams in the skillet.
  3. Remove skillet from heat and stir in the raisins, herbs, and lemon juice. Taste and add more lemon juice and sea salt, if desired.

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Recipe Notes

I prefer to use jumbo raisins because they are more plump and juicy. You may use 3 cups of homemade riced cauliflower in place of the Trader Joe's rice. For AIP, omit pine nuts and replace with equal amount chopped dried apricots.

 

Instant Pot Pineapple Chicken (Paleo, AIP, Whole30)

Instant Pot Pinapple Chicken

 

instant pot pineapple chicken

My Instant Pot rescued me AGAIN last night. I made some last minute plans and had 45 minutes to prep and serve dinner before I had to leave. I wanted to do a take on my Hawaiian Pork from The Healing Kitchen using the organic chicken breast I had on hand.

I’ve been craving and eating tons of pineapple lately, so I always have that in my fridge too, which reminded me of the pork recipe. I like this version even better. It’s lighter and easier to digest since it’s lower in fat than pulled pork and very filling.

I served it with fried plantains and steamed kale. Best way to steam kale? After cleaning out your Instant Pot, add a couple bunches of chopped curly kale into your Instant Pot and set to cook on Manual for 1 minute! Totally hands off + an easy nutritious side dish. No excuses to not have any greens on your plate!

I also serve it over rice made in the Instant Pot when I need some extra carbs that day! The most nutritious way to make rice? Soak it in water and apple cider vinegar (1 tsp) for 12 to 24 hours then cook in bone broth using the Rice Setting on your machine! Season with mineral-rich sea salt for the healthiest rice on the planet!

Instant Pot Pineapple Chicken is the perfect tropics-inspired combo of salty, sweet and smokey + the recipe is affordable and makes a ton for leftovers! Family and kid-friendly for sure! 

 

 

 

29 reviews

Instant Pot Pineapple Chicken

Prep Time 00:00 Cook Time 00:00 Serves 6 to 8

Ingredients

  • 3 pounds chicken breast
  • 1 teaspoon sea salt
  • 4 slices bacon
  • 1 1/2 cups diced fresh pineapple
  • 1 cup diced yellow onion
  • 2 tablespoons coconut aminos
  • 3 1/2 teaspoons Red Boat fish sauce, divided
  • 1 piece dried galangal or 2-inch piece peeled ginger root
  • 4 garlic cloves, minced

Directions

  1. Place chicken in Instant Pot insert. Sprinkle with sea salt and layer bacon on top. Add in pineapple, onion, aminos, fish sauce and galangal or ginger.
  2. Seal the lid and set "Manua"l pressure cooking timer to 25 minutes. Once timer elapses, release pressure valve and open the lid.
  3. Carefully transfer contents of pot with a slotted spoon, leaving the liquid in the pot, to a large glass bowl.
  4. Turn the Instant Pot “Saute” function on. Add the garlic and remaining 1 ½ teaspoons fish sauce to the cooking liquid. Allow the sauce to simmer for 10 to 15 minutes, reduce slightly, and turn a golden yellow.
  5. Meanwhile, shred the chicken with the pineapple, onions and bacon with two forks until finely shredded.
  6. Pour the reduced sauce from the pot over the shredded chicken and stir well to immerse the meat. Serve warm with cauliflower rice, steamed kale, and fried plantains.

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