This is a guest post from Juli Bauer of PaleOMG.
Well hello you beautiful person, you. Juli Bauer here from PaleOMG. I’m a girl who loves the simple things in life: food, fashion and fitness. I can’t get enough of any of those things. So every week I’m sharing my Weekly Workouts, my many paleo recipes AND my Fashion Fridays all in hopes of getting you inspired in and outside of the kitchen.
I’ve been doing this paleo thing for about 5 years now and can’t get enough of it. But I know that sometimes meals can get a little boring and even daunting at times. That’s where I come in to help your kitchen come alive. Since I’ve become so comfortable with paleo and I have really found a paleo lifestyle that works for me, I’m passing that knowledge onto you in my new cookbook Juli Bauer’s Paleo Cookbook. My third and best cookbook yet is all about figuring out a paleo that works for you and your lifestyle. Whether you eat paleo, primal or maybe just use the 80/20 rule, I want to help you find a way of eating that makes you feel the best you’ve ever felt.
Chicken livers are not, perhaps, the first thing your eyes are drawn to in the butcher’s case. However, they are a primal food that you should be eating more of, and when you pair chicken livers with mushrooms and herbs, you get a delicious dish that’s absolutely packed with nutrients and umami flavor. Chicken livers are high in folate, zinc, vitamin A, and copper. They’re also really affordable.
This recipe makes for a rather stunning appetizer or main course. When you’re buying dried mushrooms, like the ones this recipe calls for, look for a mix of different types like porcini, chanterelle, oyster, lion’s mane, or anything else you can find. Even throw in some morels if you want to splurge. You’ll notice the mild, creamy chicken livers in the dish, but really, mushrooms are the star of the show here.
Chicken spaghetti is comfort food at its best and worst. It has that comforting casserole flavor that’s mild, but not bland, and a creamy, baked texture. But that’s where the goodness stops. Layers of spaghetti noodles, canned cream of mushroom soup and gooey cheese make chicken spaghetti a meal to be avoided at all costs.
But what if chicken spaghetti could be remade into a healthy casserole that tastes really similar the traditional recipe? In the case of chicken spaghetti, this means the casserole should be creamy but not taste like coconut milk, and have the texture of noodles without tasting like (spaghetti) squash. Both of these things can be achieved by using celery root.
Celery root has a neutral flavor and color. It can be turned into a creamy puree or cut into noodle-like matchsticks. In this recipe, it’s a perfect stand-in for cream of mushroom soup, the glue that binds chicken spaghetti together. It’s also a perfect stand-in for noodles.
This is a guest post from Louise Hendon, the co-author of the Essential Paleo Cookbook and co-founder of PaleoMagazine.com. She used to hate cooking, but that changed when she started a Primal/Paleo lifestyle over five years ago and discovered how food could taste delicious without spending hours slaving in the kitchen.
And in this recipe, Louise shows us how just a few simple ingredients and 10 minutes of prep time can result in such a delicious and healthy snack.
Prep Time: 10 minutes
If you’ve only ever eaten store-bought yogurt, then homemade yogurt is a revelation. Obviously, homemade yogurt easily surpasses Yoplait and the like, both in terms of nutrition and flavor. But you might be surprised to find out that your very first homemade batch will taste just as good, if not better, than the most expensive, high quality yogurt on the dairy shelf. And it’s so easy to make!
To make your first batch of homemade yogurt, you’re going to need a little bit of that high quality store-bought yogurt to get started (high quality meaning organic, full-fat, unsweetened, with live active cultures). The live cultures are the really important part, and the main reason that yogurt is a good choice if you eat dairy.
Orange chicken probably needs no introduction, but for those of you who have never ordered from a Chinese-American take-out menu, it’s battered and deep-fried chicken pieces coated in a sticky, sweet orange sauce. Health food, it is not. But sometimes, it’s surprisingly easy to transform a recipe from something SAD into something deliciously Primal.
This Primal Chinese Orange Chicken recipe takes what’s good about Orange Chicken (crispy morsels of chicken and a sweet, tart, spicy sauce) and leaves out what’s bad (flour, cornstarch, canola oil, sugar). The orange sauce – made mainly from freshly squeezed orange juice, coconut aminos and rice vinegar – is so good that it makes a person wonder why sugar is ever added in the first place. And the bits of chicken – tender in the middle with a substantial, battered coating – are the type of thing you’ll be popping in your mouth before they have a chance to hit your plate.