Curried Chicken w/ Sweet Potatoes & Plantains

This one’s from a reddit post on r/paleo – thanks to u/shelovesbier for this! ūüôā

  • 1.5 lbs cubed chicken breast
  • 1 green plantain, sliced into 1/2″ rounds and¬†quartered
  • 1 large white sweet potato, peeled and cubed
  • 2 medium onions, sliced
  • 4 cloves garlic, peeled and minced
  • 1 inch ginger, peeled and minced
  • 3 small carrots, peeled and cut into rounds
  • 1 medium red bell pepper, sliced
  • 1 jalapeno pepper w/ seeds, no stem, minced (optional)
  • 2 cans coconut milk, shaken
  • 1 large can crushed tomatoes
  • 1/2 c. water
  • 1-2 Tbs sea salt
  • 1 Tbs pepper
  • 3 Tbs coconut oil
  • 1 c. packed baby kale leaves

Suggested spices:

  • curry powder / curry mix /¬†garam masala / other Indian spice mix / whatever makes you happy
  • cilantro (optional)

In a heavy-bottomed skillet, heat coconut oil over medium/low heat.  Once shimmery, add chicken and cook thoroughly, tossing frequently to avoid sticking and burning.  Once cooked, move to separate bowl.

Add onions, bell pepper, jalapeno, garlic, and ginger to skillet.  Cook until softened & onions are transparent around the edges.

Add carrots, sweet potato, and plantain.  Cook gently for 5 minutes, stirring frequently to prevent sticking.

Add water, tomatoes, and coconut milk. ¬†Add minimum amounts of spices (curry powder, curry mix, garam masala, cholla masala, cilantro if you’re in to that kind of masochism, whatever you want). ¬†Stir well, then cover and simmer for 30 minutes.

Add kale, stir to incorporate.  Taste and adjust seasoning, adding more spices as desired.  Simmer for another 30 minutes, or until starchy vegetables are soft.




Rosemary Roasted Nuts

The recipe originally called for cashews, but I used almonds and just cooked them a smidgen longer, so I’m working on the assumption this is adaptable to any and all nuts.

  • 1 lb nuts, unsalted
  • 1 Tbs unsalted butter, melted
  • 1 Tbs salt
  • 2 Tbs fresh rosemary, minced
  • 1/2 tsp cayenne (or 1 tsp paprika)
  • 2 tsp brown sugar

Preheat oven to 350 F.

Spread nuts in single layer on foil-lined baking sheet.

Toast nuts in preheated oven for 5 minutes.

Meanwhile, melt butter in large bowl (big enough for the pound of nuts).

Add salt, rosemary, pepper, and sugar to butter; stir.

Remove nuts from oven; use foil to make a funnel to pour nuts into bowl.

Toss nuts in rosemary butter mixture until evenly coated.

Return nuts to foil-lined baking sheet; return to oven for 3 minutes.

After 3 minutes, cashews should be done; for almonds, stir and then return to oven for another 3 minutes.

Serve warm! ūüėÄ

Adapted from:

Extra-Loaded Sweet Potato

  • 2 medium sweet potatoes (yes, boring white potatoes can be used, but they won’t be as tasty or nutritious or yummy or colorful)
  • 1 T ¬†chopped shallots
  • 1 T minced garlic
  • 1 T Ghee or clarified butter
  • 1 lemon, zested
  • 2 T chopped green onion
  • 1 c. plain greek yogurt
  • 4 slices bacon
  • cheese, cayenne, salad greens (optional)

Preheat oven to 425 F. ¬†Cut the potato like you’re cutting it into rounds, but only cut about 2/3 of the way down, so the potato stays technically in one piece. ¬†Cut 1/8″ thick partially-attached “slices” all the way down the potato.

Heat ghee in pan, then add garlic and shallots. ¬†Do not cook, but thoroughly melt ghee and coat garlic and shallots. ¬†Brush potatoes with the ghee mixture, getting some of the shallot/garlic bits left in between the “slices.” ¬†Coat outsides thoroughly with ghee, then bake for 50 minutes.

Cook bacon in pan until 75% done, then remove from heat. ¬†Cut into 1″ squares; set aside.

If desired, season greek yogurt by adding spices (such as rosemary), or blending it with goat cheese and capers, or stirring in random things from the back of your fridge.

After potatoes have baked for 50 minutes, add bacon squares between the “slices” and bake for an additional 10-15 minutes, or until fork tender.

Garnish with greek yogurt, lemon zest, any desired cheese, and a sprinkle of cayenne.  Serve on a bed of salad greens, such as collard or kale.

Source: I dumbed-down this recipe:

Un-authentic Chicken Tikka Masala

This recipe isn’t authentic because A) it’s not spicy and B) it didn’t take 6 hours to make! ūüėõ

But both of those factors are pluses in my book, so I approve! ūüėÄ ¬†This is one of few recipes that I like that’s full of tomatoes, but the other flavors cover up the tomato enough that Tikka Masala always has my stamp of approval (unless it burns my tongue off and I can’t taste anything).

  • 6 Tbs vegetable oil
  • 1 onion, chopped
  • 1 Tbs garam masala
  • 1 Tbs grated fresh ginger
  • 2 garlic cloves, minced
  • 1 28-oz. can crushed tomatoes
  • 2/3 c. heavy cream
  • 1 c. plan Greek yogurt (full-fat is best, 2% is okay, but don’t use fat-free)
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp coriander (I used ground cardamom instead, because that’s what I had, and it turned out nice!)
  • 1/2 tsp paprika, cayenne, or spicer spice if you like that numb-tongue sensation
  • 2 lbs boneless skinless chicken breasts

Move oven rack to bottom, or 6 inches from the broiler element and preheat to broil. Set wire rack in aluminum foil-lined rimmed baking sheet.

Combine oil and chopped onion and cook over medium-high heat until onion is softened, about 5 minutes.  Stir in garam masala, ginger, and garlic.  Cook until fragrant, about 30 seconds. Stir in tomatoes, cover, and simmer gently, stirring occasionally, about 15 minutes.  Stir in cream, cover, and keep warm.

In medium bowl, combine yogurt, salt, cumin, coriander, and paprika (or other spice).

Pat chicken dry with paper towels.  Cut into large strips (I cut my chicken breasts in half, and the largest one I cut into thirds) and dip in yogurt mixture.  Chicken should be coated in a thick layer of yogurt; by the last strip, I was using the chicken to wipe yogurt off the sides of the bowl.

Broil chicken 10 minutes, then flip and cook another 7-10 minutes, until lightly charred in spots and chicken registers 160 F (if you have an internal thermometer).  (To be honest, I kept setting the timer in 5-minute increments until it was browned; the total time was probably closer to 30 minutes.)

Cut chicken into bite-size chunks and stir into warm sauce.  Do not simmer chicken in sauce!  Just stir it in and serve.

Lettuce Wraps, a la P.F. Chang’s

I don’t actually know how similar this recipe is to P.F. Chang’s, but it sounds good regardless! ūüėÄ

  • 1 Tbs olive oil
  • 1 lb ground chicken breast
  • 1 large onion, chopped (or one tub of chopped onion & shallots from Trader Joe’s)
  • 2 Tbs minced garlic
  • 1 Tbs soy sauce (preferably low sodium, I guess)
  • 1/4 c. hoisin sauce
  • 2 tsp minced fresh ginger
  • 1 Tbs rice wine vinegar
  • 1 8-oz. can water chestnuts, finely chopped
  • 1 bunch green onions, sliced
  • 2 tsp sesame oil
  • salt (optional)
  • lettuce of choice – I like romaine or butter or Bibb or something colorful and curly and red – gah, anything but Iceberg, really

Heat olive oil in pan over medium heat.  Add chicken, cook for ~5 minutes, breaking chicken into small pieces as it cooks.

Add onion, garlic, vinegar, soy sauce, and hoisin sauce; stir well.  Continue cooking until chicken is thoroughly cooked, about 2 minutes.

Stir in water chestnuts and green onions.  Add sesame oil, and salt to taste.

Serve over lettuce leaves.

If you’re evil, garnish with cilantro. ¬†*twitch*

Definitely check out this website if you like spiciness and/or the devil’s weed, which I removed from this recipe.¬†

Manjula’s (modified) Vegetable Curry

Manjula’s Kitchen is a cooking blog that actually has video explanations explaining how to cook Indian food (all vegetarian). ¬†Unfortunately, I’m an enormous wimp about spicy food, and I loathe cilantro (and I don’t always have her suggested ingredients on hand), so I end up not trying a lot of her recipes because they would need too much alteration. ¬†But this is one that I definitely want to try, so I’m recording my intended recipe here… I’ll update when I try it and see how it turns out.

  • 2 c. cauliflower florets
  • 1 c. green peas (frozen)
  • 1 carrot, sliced in 1/2″ pieces
  • 2 zucchini cut into bite size pieces (with skin)
  • 1/2 c. brussels sprouts, trimmed and halved (quartered if sprouts are gigantic)
  • 5 firm medium tomatoes
  • 1 medium yellow onion
  • 1/2 inch ginger
  • 2 Tbs oil
  • 1/2 tsp cumin (preferably whole seed)
  • 1/2 tsp minced garlic
  • 1/4 tsp turmeric
  • 1 Tbs coriander
  • 1 tsp salt (adjust to taste)
  • 1 tsp sugar (adjust to taste)
  • 1 Tbs corn starch
  • 1/2 tsp garam masala

(Begin cooking rice in the background if you want.)

Mix cornstarch with 1/4 c. water and set aside.

Cut tomatoes into large chunks, then blend with ginger to make a puree.

Chunk onion into large bite-size pieces.  Prepare other vegetables as well.

Heat oil in large saucepan.  (If you have whole cumin seed, test the heat by dropping one seed in the oil, and if it cracks right away, the oil is ready.)

Add cumin seeds, garlic, and onion to oil.  Once onion has begun to caramelize, add tomato puree, coriander, turmeric, sugar, and salt.  Cover pot and cook for ~5 min.

Add all the vegetables and 1/4 c. water.  Cover the pan and let cook for ~10 minutes over medium heat.  Stir occasionally.  Vegetables should end up tender, not mushy.

Add cornstarch mixture and let cook for 2 more minutes.  (If mixture is now too thick, adjust by adding hot water.)

Turn off heat and add garam masala.  Stir and cover the pan for a few minutes before serving.



I made several changes to this, so if you like spice, mushrooms, or cilantro, you should definitely check out the original recipe:

Source –¬†

Crab Cakes!

To do this recipe “properly” nomnompaleo suggests making her paleo homemade mayonnaise as follows:

In large bowl, mix 1 large egg yolk, 1/4 tsp salt, 1/4 tsp Dijon mustard, 1.5 tsp lemon juice, 1 tsp white vinegar until homogeneous.  Then, stirring continuously, add 1/4 c. avocado oil in a steady stream, and whisk ~30 seconds.  Then add the last 1/4 c. avocado oil all at once and whisk to emulsify the mayo completely.

If that looks like too much work, just use whatever mayo you have and resign yourself to being less healthy and productive than her.

  • 1 lb canned crabmeat (she specifies “pasteurized super lump crabmeat” but… what does that even mean?)
  • 1.5 Tbs coconut flour, plus more for dusting the cakes (~1/4 c.)
  • 2 green onions, minced
  • 1 Tbs HERBS (shallots, chives, ground peppercorns, basil, tarragon, chervil, bay leaf)
  • 1 egg, lightly beaten
  • 1/4 c. mayonnaise
  • salt & pepper
  • 1/4 c. coconut oil

Drain canned crabmeat and put in mixing bowl.

Add 1.5 Tbs coconut flour, green onions, and herbs.  Then add the egg, mayo, salt, and pepper.  Mix well.

Line cooking tray with parchment paper.

Divide crab mixture into 8 portions, and form each into a flat cake.

REFRIGERATE FOR 30 MINUTES to firm the cakes.

Once the cakes are chilled, heat the 1/4 c. coconut oil in a large frying pan over medium heat until “shimmering.”

Fill a shallow dish with ~1/4 c. coconut flour and dredge each cake lightly.  Pat off excess flour.

Fry the cakes in two batches, about 3 minutes on each side.

Place finished cakes on wire rack so they don’t get soggy.

Eat while so hot your fingers get scorched, or act like a civilized human being and serve on a plate on top of sliced purple cabbage and carrot shavings with lemon wedges. ¬†There is no in-between. ūüėõ

Stolen directly from

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