Recipes


Sitting pretty

Once you shove a can of beer up a chicken’s butt you will never go back…I mean, you will never handle a chicken the traditional way or “missionary style” again.  This recipe made the most AMAZING chicken I’ve ever had….it was equivalent to eating a succulent steak or plate of ribs.  It tasted so indulgent, yet it is just plain old chicken.  It also looks really cool, so that makes the whole experience fun.  Fully Primal Husband took the reins and did this entire recipe without me.  He cooked it on the BBQ as that is his domain, so all I needed to do was eat the final creation.  This recipe was so easy and takes no longer than a normal roasted chicken.  You can do it on the BBQ or in the oven.

Warning: I have no idea whether this is entirely gluten-free.  The beer never comes into contact with the chicken….it is the evaporated moisture from the beer that seeps into the chicken so I’m thinking it’s probably OK.  I read a few blogs of people with Celiac saying they were OK after consuming it.  However, if you are a celiac or have a severe gluten sensitivity, then I would proceed with caution or do this with a gluten-free beer.
Ingredients (Recipe inspired by Bob Blumer from The Food Network):
– 1 Whole Chicken – quality is KEY!  We used a Fenwood Farms naturally raised chicken from The Healthy Butcher.  Remove the giblets and rinse with cool water inside and out. Dry with a paper towel.
– ~2 Tbsp of olive oil or avocado oil (or coconut oil, but that might taste a bit weird)
– A generous amount (~3 Tbsp) of any spice mix – My go-to is Emeril’s Essence Spice Mix…BAM
– if your spice mix did not include salt and pepper, add this
– 1 can of Beer – we used Steam Whistle
Directions:
  1. Spark up the BBQ to 350 on either the Right or Left side only (the bird will be cooked on the opposite side on indirect heat).  If you are doing this in the oven, pre-heat to 375.
  2. Pour oil on chicken and then cover it in spice mix.  Rub it thoroughly to make sure every inch is covered.
  3. Open beer can and empty out half – or drink it (if it won’t kill you)!!
  4. Sit the chicken on top of the beer can – grab it by the legs and sit it down over the beer can so that the can goes into the chicken’s rear and up the cavity.  The legs should touch the ground….like a tripod
  5. Transfer to the non-heated side of the BBQ and place it standing up like a tripod on the grate.
  6. Cook for about 1 hour or 1.5 hours….until internal temperature is 160.  Then remove it from the heat and tent it for 10 minutes.
  7. Enjoy!
Fully Primal Husband devoured this chicken….he said, “Oh man….this is a like a Saturday night kind of meal.  This is the best chicken I’ve ever had.  It’s so easy to make too!”  

I made a green curry a few weeks ago using only green curry paste (Thai Kitchen brand) and coconut milk….I found it a bit bland, so decided to kick it up a notch by adding more fresh ingredients.  The combination of the fresh Kaffir lime leaves, lemongrass and spice from the curry make this naturally sweet and spicy….and it’s super easy to make.  Sweet, spicy and easy….just how I like my men;)

Ingredients (serves 2)

– 2 pieces of Cod or another white fish
–  1 Tbsp fresh minced ginger
– 1 stalk of lemongrass – cut into 1 inch chunks
– 3 Kaffir Lime leaves – roughly chopped – I found dried leaves in the ethnic section of my Whole Foods
– 1 Tbsp green curry paste
– 1 can of coconut milk
– Greens!!! Kale, Chard, Collard…whatever.
– 2 tsp of coconut oil (to cook the greens in)

Directions:

  1. In a large skillet, heat coconut milk and curry paste.  Stir around to blend curry paste and coconut milk
  2. Add lemongrass, kaffir lime leaves and ginger.  Bring to a simmer.
  3. Add fish and turn heat to medium.  Cover and let it simmer for about 7 minutes or until the fish is cooked (flakey).
  4. Meanwhile, in a large wok or skillet, heat coconut oil and add your greens. Saute until they are cooked.
  5. Serve the greens and top them with the fish and curry sauce (strain the lemongrass and lime leaves out!).
  6. Enjoy!
Fully Primal Husband, who is usually ho-hum on my fish recipes, gave the following testimonial, “This fish is really good!

I posted this one to my Facebook page a couple weeks ago and people seemed to like it (including a marriage proposal:)), so I’m posting it here.  Excuse the pic as it was taken with my iphone.  This is one of those recipes that I threw together with no thought….I just grabbed a bunch of spices and threw them together.

I completely stole the Taro Chip idea from Chris Kresser from The Healthy Skeptic….he was talking about it when he was on Robb Wolf’s podcast and it peaked my interest.  Coincidentally, they had a big box of Taro Root at my Whole Foods, so I decided to try them out for the first time.  They are a Hawaiian root veggie and that makes me very happy because I massively heart Hawaii.   I realize it’s far from local, but sometimes you need to support the islands too!

Ingredients (serves 2):
Turkey Cutlets

– 2-3 turkey cutlets (or chicken or veal or whatever cutlet)
– 1 Tbsp coconut oil
– 1 Tbsp Cumin
– 1 Tbsp Coriander
– 1.5 tsp Paprika
– 1 tsp ground mustard
– 1 tsp ground garlic
– salt and pepper

Taro Chips (serves 2)
– 2-3 taro roots – peeled and sliced in a Mandolin to thin slices.  Or you can finely slice them yourself
– 1.5 Tbsp of coconut oil
– sea salt

Directions for Turkey Cutlets:

  1. Mix together spices and rub liberally onto both sides of turkey cutlets.
  2. Heat a non-stick skillet with the coconut oil.  Once the pan is at a medium-high heat, add each cutlet.
  3. Cook for 2-3 min.  Flip and cook the other side for 2-3 minutes.
  4. I served mine on a bed of arugula with some cherry tomatoes and an olive oil/balsamic dressing

Directions for Taro Chips:

  1. Pre-heat oven to 350
  2. Melt coconut oil.
  3. On a baking sheet lined with foil, spread out sliced taro – pour coconut oil over top and sprinkle with salt.  Mix around thoroughly to ensure both sides of each taro piece is coated.
  4. Bake for 20-30 minutes or until they start to brown.
  5. Enjoy

Fully Primal Husband gave the following testimonial, “The turkey is good….it’s nice to have something light.  But I LOVE the Taro Chips.  Oh my god, those are good. They taste just like potato chips!” Agreed.  These are easily a new favourite of mine and when I go to Kauai in August I am going to find some local Taro and go nuts.

Lately I’ve been loving avocados….I go through phases where I can eat them everyday and then can’t stand them.  I’ve recently been capitalizing on their versatility and using them as a substitute for mayo to make chicken/tuna salads.  I love cold curried chicken salad, so I decided to try making it using avocado as the cream base.  This recipe is super easy and tastes awesome in lettuce wraps or on a bed of greens with some extra lemon juice.

Ingredients (makes 3 servings):

– 1 whole cooked chicken – meat removed from the bone and shredded/chopped
– 3 celery stalks – chopped
– ¼ onion – chopped
– ½ red pepper – chopped (you could use a fruit here instead…pineapple or apple would work well)
– 1 + ½ or 2 avocados – very ripe
– 2 Tbsp curry powder
– 1 tsp ground ginger
– 1 tsp turmeric
– Juice of ½ a lemon
– Salt and pepper to taste
– Romaine leaves for the wraps (optional)

Directions:

1. In a large bowl, combine chicken and veggies.
2. In a small bowl, mash the avocado with the spices and lemon juice – mash/mix well to create a creamy texture
3. Mix together the mashed avocado curry mixture with the chicken and veggies.  Mix thoroughly.
4. Add salt and pepper to taste
5. Serve in lettuce wraps or on a bed of greens.  When I served mine on  a salad I used extra lemon juice to liquefy it a bit more.
6. Enjoy!

No Fully Primal Husband testimonial this time…I hogged these all to myself:)

LONG TIME NO SPEAK!!  I must apologize for my absence.  Ever since my delightful Oprah post, I’ve been hitting the talk show scene taking interviews and being stalked by paparazzi.  YA, riiiiight.  Actually I’ve been super busy with school, work, the GET REAL challenge etc etc.  All good things, but it means my meals have been pretty boring and I haven’t been experimenting much. That being said, I was so inspired by Snookie in a recent episode of Jersey Shore that I came up with this beauty….GTL Cauli-Rice.  I made it with some coconut crusted Sole and it was so good.  I think the Cauli-Rice would be better paired with some tandoori chicken or something, so this combo is a bit weird but tastes good nonetheless.  The GTL name is for 2 reasons….1) It uses Ginger, Tumeric and Lemon Zest.  2) The colour is the same as Snookie after hitting the tanning salon.  Aw, yeah!  Here is the recipe:

Ingredients:

Coconut Crusted Sole
2 Sole Filets
3 Tbsp of coconut flour
¼ Cup of shredded coconut
1 egg
1 Tbsp coconut oil
GTL Cauli-Rice
1 head cauliflower – ground up in a food processor to a rice like consistency
1 tsp fresh grated ginger….”G”
1 tsp of Tumeric….”T”
1 tsp lemon zest….”L”
1 tsp of coriander
1 Tbsp coconut oil
Salt and pepper to taste

Directions:

1. Do the fish first…Setup your batter station: Put the coconut flour and coconut shreds on 2 separate plates.  In a bowl, beat the egg.
2. Heat a non-stick pan with the coconut oil.  Once the coconut oil is heated, you want to ‘batter’ the fish.  Dip the fish in the coconut flour and roll it around to ensure that it’s lightly covered all over.  Then dip it in the egg wash. Lastly, dip it in the coconut shreds turning it over to cover it all in coconut.  Add it to the heated pan and cook for about 2-3 minutes per side.  Repeat with next piece.
3. Once the fish is cooked, set aside and start on the cauli-rice
4. In a skillet, heat coconut oil.  Once heated, add the turmeric, ginger, coriander and lemon zest.  Mix it around very quickly and then throw the cauli-rice in.  Mix it all together and add a dash of salt and pepper
5. Let it cook while sautee’ing constantly for about 4 minutes.
6. T-Shiiiiiiiiiiiiiirt TIIIIIIIMEEEE!!!!!  Enjoy your “GTL Cauli-Rice” whilst watching the latest episode of Jersey Shore.

Fully Primal Husband (he’s baaaaack!!) gave the following testimonial for the fish, “This is SO GOOD! I could eat this everyday.  It tastes so indulgent.”  He didn’t have the GTL Cauli-Rice but I’m sure Pauly D would approve.

Having eggs for breakfast can get really redundant….like hearing the Situation say ‘we’ve got a situation.’  Or watching recent seasons of America’s Next Top Model.   I needed something different!  I’ll often have my jerk steak (I would link to this, but for some irritating reason the link function on WordPress is not working for me….grrrrr….check my recipe index as this one is a winner), leftover dinner or some roasted chicken, but they don’t taste like breakfast.  I wanted to come up with something that actually tastes like breakfast.  I give you, the Turkey-Blueberry Patty.  I know, it sounds like a weird combo….but it is delicious and it is my new favourite breakfast.  Here you go:

Ingredients (makes 8 patties)
– 1 lb ground turkey (or chicken)
– 1/2 pack of blueberries (about 3/4 Cup)
– 3 Sage leaves – finely chopped
– 3 Thyme sprigs – leaves finely chopped
–  2 shallots (or 1/4 onion) – finely chopped
– 1 tsp minced garlic
– 1 egg yolk
– 1 Tbsp of butter

Directions:

  1. In a bowl combine all the ingredients except the butter.  Mix together well with your hands and form 8 patties.
  2. In a non-stick skillet, heat butter.  When it gets HOT, add the patties to the pan.
  3. Cook for 2-3 minutes per side.  They are done when you press down on the middle and it feels firm.
  4. Enjoy!

I had to ambush Fully Primal Husband to get him to try these as he is still stuck on the egg-train and I’ve been hogging these all to myself.  He gave the following testimonial, “mmmm, good.  What should I say?  Gobbelicious? Sweet and Savoury? Ya, these are good.” He provides better testimonials when not under duress.

It’s Movember!!  In case you haven’t noticed, there are many dudes sporting the ‘stache and since the ladies can’t (or at least we hope) we decided to throw a Mo’Meat dinner party.  I cannot take credit for thinking of this, as it was the genius idea of Sio, part owner of Crossfit Quantum.  There was Mo’Meat indeed with sausages, bacon, grass-fed beef and mo’bacon!  It was most definitely a meat-fest and all for a good cause.  Big thank you to Sio for hosting and providing the Mo’festivities!  Big thank you to The Healthy Butcher for supplying the beef (100% grass-fed goodness).   I cannot forget Fully Primal Husband, who spent Friday night peeling Rutabagas and Turnips with me….thank you!   Nothing like spending a night at the Peeler with your husband.  Thanks to FPH for grilling 20 sausages at 10am on a Saturday too.  Last but not least, thank you to everyone who came to support the cause and for everyone who sported a ‘stache! Ladies included (you know who you are).

I was busy in the kitchen and failed to take any pictures of the mouth-watering dishes.  If I can get my hands on some pic’s I will post them.  In the meantime, drool over this Burt Reynolds pic.  I have to admit that I’ve been very busy lately, so the dishes that I prepared are not my own.  I borrowed with pride.  Here are the recipes that I used:

Appetizers
Bacon-Stuffed Mushrooms
– Assortment of Sausages (Hungarian and Chorizo) – from Green Gate Farms who are at local farmer’s markets around Toronto.  I see them at Appletree Farmer’s Market on Thursdays.  BTW, they also supplied the bacon… it’s from naturally raised pigs (hormone/antibiotic free) and it is the BEST bacon i have ever had!

Main
Braised Beef Blade Steak – this was the piece de resistance.  Braising sounds so fancy, but it is actually a very easy cooking technique and it resulted in melt in your mouth beef that was so moist and delicious.  
– Roasted Root Vegetables with Bacon and Rosemary – this one was actually my own creation and I’ll post the recipe soon.
– Fall Salad – this was inspired by this recipe i grabbed from the Food Network – I used raw shredded fennel and peppers, with roasted beets on a bed of arugula.  I also changed the dressing by adding some white wine vinegar.

Dessert
– Pumpkin Muffins – from the Primal Blueprint Cookbook.  Buy it!

Now onto the Day 25 update! HOME STRETCH!!!!! YES!!!!  I have to keep this short, but hope to write more this weekend.  Things have been going great!  I have to admit that pulling off Mo’Meat was not easy without my coffee or celebratory wine.  There were a couple points in the evening where I wanted to strangle FPH and Sio as they discussed the merits of a wonderful Malbec.  I ended up drinking so much Perrier that my stomach hurt from all the gas later (sexy).  How is everyone else doing??

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