Anne Livingston | Anne the Nomad

Nomad. Writer. Speaker. Mentor.

CHICKEN DIVAN

by Filed Under: Anne's Blog, Uncategorized

popularpaleo.com

Ingredients:
2 chicken breasts, raw (skinless/boneless is best for this recipe)
2 cups broccoli florets
1 cup raw cashews (not the roasted kind!)
2 cloves garlic
1 cup white or yellow onion, large dice
1 cup organic chicken stock
1 tsp salt
1.5 tsp curry powder
1/2 tsp ground coriander
10 grinds fresh black pepper
Oil/fat

Optional: 1/4 cup flaxseed meal

 

Directions:
There are two options for soaking the cashews. The quick way is to boil the cup of cashews in two cups of water, then as soon as the water reaches a rolling boil, turn off the heat, cover and let rest for a good hour. Drain the water and use the cashews. The slower, simpler way is to soak the cashews in a cup and half of room temperature water overnight. In the morning (or when you’re ready to cook) just drain the water off and you’re ready to go. Choose your method, then when it’s time to cook do the following:

Select your chicken and chop it into large, bite-sized pieces.  Heat a large skillet or sauté pan to medium high and add your fat of choice. Get your fat to temp and add the raw chicken to the pan. Sprinkle a pinch of salt and a couple grinds of pepper over the chicken and cook until the meat takes on a little golden color, then dump the fresh broccoli florets onto the chicken—don’t mix. Cover the pan and reduce the temperature to medium low. The broccoli should steam like this for 3-4 minutes.

While the chicken browns in the step above, make the curry cashew sauce. You’ll need your food processor for this. Add the soaked cashews, chopped onion, garlic cloves, coriander, curry, salt and black pepper to the food processor. Pulse several times to break down the cashews. Then flip the switch to “on” and stream in the cup of organic chicken stock. Let it run until the sauce is as creamy as you can get it… this may take a few minutes. Set the sauce aside until the broccoli from the previous step has steamed, but is not soft.  Transfer chicken and broccoli to a baking dish, pour cashew sauce over it and top with flaxseed meal. Bake in a 350 degree preheated oven for about 20 minutes or until the sauce is thick and bubbly. Let cool slightly before serving.

CHICKEN FAJITAS

by Filed Under: Anne's Blog, Uncategorized

(Adapted from 30 Day Guide to Paleo Cooking)
Ingredients:

1 T smoked paprika
1 T onion powder
1 T garlic powder
1 t salt
2 t black pepper
1 red bell pepper, sliced
1 c mushrooms, sliced
1 small yellow onion, thinly sliced
2-3 chicken breasts
1 head romaine lettuce
2 avocados

 

Directions:

Combine paprika, onion powder, garlic powder, salt and pepper and rub some on the chicken breasts.  Put chicken breasts, onion, bell pepper and mushrooms in slow cooker.  Cook on low for 5 hours.  Shred chicken with two forks and put back in slow cooker for another 30-45 minutes.   Serve everything in lettuce cups and top with avocado.

TURKEY SLIDERS

by Filed Under: Anne's Blog, Uncategorized

http://www.livingcrunchy.com

 

Ingredients:

1 lb ground turkey
2 diced garlic cloves
2 tbsp diced onion
1 tsp salt
1 tsp pepper
2 tbsp chopped fresh basil
2 large zucchini
olive oil

 

Directions:

Mix the meat, garlic, onion, s&p, and basil well in a bowl. Cook small patties in a pan that are the size of the diameter of your zucchini. While burgers are cooking, slice your zucchini in quarter inch slices. Drizzle them with olive oil and sea salt on both sides, and grill using a grill pan for the awesome grill marks (otherwise, a regular pan works just fine.) Cook zucchini for just a few minutes on each side so that they stay firm and do not get soggy.

 

CHILI

by Filed Under: Anne's Blog, Uncategorized

Ingredients:

1 lb ground beef
1 large onion, chopped
4 cloves garlic, chopped
2 (14 oz) cans diced tomatoes, undrained
15 oz tomato sauce
1 T chili powder
1 t ground cumin
½ t dried oregano
½ t salt
1/8 t pepper
¼ t cayenne pepper

 

Directions:

Sauté ground beef and onions in skillet until meat is brown.  Drain well.  Mix all ingredients in slow cooker.  Cover and cook on low heat for 6-7 hours.

PESTO LASAGNA

by Filed Under: Anne's Blog, Uncategorized

Adapted from http://www.sandisallergyfreerecipes.net

 

Ingredients:

2 medium size zucchini- cut thin into ribbons
1 large onion- sliced
1 large size carrot- julienne
1 large red pepper- sliced
1 lb ground beef
1 Tbsp. coconut oil or olive oil
1 tsp. dried basil

Pesto:

2 c. basil leaves
3 cloves garlic
1/4 c. pine nuts or walnuts
1/4-1/2 c. olive oil

Put basil, garlic cloves and pine nuts into the food processor; pulse, adding olive oil a little at a time.

Add enough oil for paste consistency.

Cashew cream:

Soak 1 c. raw cashews in 2c. water for a few hours
Strain nuts, then rinse them.
Add nuts to food processor as well as:
4 Tbsp. lemon juice
1 tsp. salt
1/4-1/2 c. water(to desired texture)

Puree until smooth.

 

Directions:

In a medium frying pan, add oil, onion, carrot, and pepper. Sauté for approximately ten minutes on medium low heat, stirring frequently. Stir in dried basil and set vegetables aside in a bowl when vegetables are soft.  Brown ground beef in the same pan.  Once beef is cooked, add vegetables back in and stir together.  To assemble lasagna use a 9″ by 13″ baking dish.  Start with 1-2 tablespoons of prepared pesto spread all over the bottom of the dish.  Then a single layer or zucchini ribbons.

Followed by 1/3 of beef and vegetables.  Then 1/3 of your cashew cream.  And 1/3 of your pesto. Repeat each step two more times, ending with pesto.  Bake uncovered at 350 degrees for 30-40 minutes.

 

STUFFED SWEET POTATOES

by Filed Under: Anne's Blog, Uncategorized

http://simplylivinghealthy.org

Ingredients:

4 medium sweet potatoes, scrubbed clean
8 slices bacon
8 ounces mushrooms, sliced
8 oz baby spinach
1 cup onion, chopped
Sea salt and freshly ground pepper to taste
Cheese (optional)

Directions:

Preheat the oven to 400° F. Pierce each sweet potato several times with a fork. Place them on a parchment lined baking sheet and bake on the middle oven rack.  Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.  While the sweet potatoes are baking, make the topping. Fry the bacon in a large skillet until crispy.  Remove from pan, cool and crumble.  Add the mushroom and onion to the pan with the bacon drippings and sauté until tender, add spinach and cook until wilted.  Remove from heat.  Slice sweet potatoes in half lengthwise to expose cooked insides, slightly press down the meat of the potato to flatten.  Divide the vegetable mixture evenly between potatoes.

 

If you made the potatoes in advance, put in oven for about 10 minutes to warm everything up.

BREAKFAST COOKIES

by Filed Under: Anne's Blog, Uncategorized

(from Against All Grain)

 

Ingredients:

1 cup mashed bananas (about 2)
½ c unsweetened applesauce
2 T butter or butter substitute
3-4 dates, pitted
1/3 c coconut flour
2 t cinnamon
1 t vanilla
1 t baking soda
1 ½ t lemon juice
½ c unsweetened coconut
2 T chopped dried apricots (optional)
2 T dried currants (optional)
2 T raisins

 

Directions:

Preheat oven to 350.  Place the bananas, applesauce, butter, and dates in food processor and puree until smooth.  Add coconut flour, cinnamon, vanilla, baking soda, and lemon juice; pulse to combine.  Add the remaining ingredients and pulse twice to blend. Spoon golf ball size balls of dough onto a parchment lined baking sheet.  Flatten and bake for 18-20 minutes.  You can also press into a greased 8×8 pan and bake for 17 minutes then cut into bars.

VANILLA-ALMOND GRANOLA

by Filed Under: Anne's Blog, Uncategorized

From Against All Grain

Ingredients:

1 c raw almonds
1 c raw walnuts
½ raw pecan halves
½ raw cashews
¼ c raw sunflower seeds
¾ t salt
¾ c melted honey or maple syrup
2 T coconut oil, melted
1 ½ t vanilla extract
1 T cinnamon
½ c shredded, unsweetened coconut
½ c raisins

 

Directions:

Preheat your oven to the lowest setting.  Put all nuts and seeds in a food processor and pulse until the size of oats.  Add honey, coconut oil, vanilla, cinnamon and salt.  Pulse until combined.  Pour the mixture into a bowl, add the coconut and stir with a spoon.  Pour the granola on a parchment paper-lined baking sheet, spreading evenly.  Cook in oven for about 12 hours, stirring occasionally.  Stir in raisins and let cool completely before storing.

MAPLE SAGE SAUSAGE W/ APPLES

by Filed Under: Anne's Blog, Uncategorized

From Against All Grain

Ingredients:

1 lb ground pork
2 t sage (fresh if you have it or dried, cut back to 1 t if dried)
2 t maple syrup
¾ t salt
¼ t black pepper
¼ t nutmeg
1/8 t crushed red pepper
1/8 marjoram (can omit if you don’t have it)
2 apples, cored, peeled, and sliced
½ t cinnamon

 

Directions:

Heat skillet over medium-high heat.  Place the pork, sage, maple syrup, salt, pepper, nutmeg, red pepper, and marjoram in a bowl and combine well.  Form the mixture into 8 patties.  Fry the sausage patties in the skillet until cooked through, about 2-3 minutes preside.  Remove the patties and drain on a plate lined with a paper towel.  Sauté the apples and cinnamon in the same skillet for 8 minutes or until tender.  Return the sausage to the skillet and reheat for 2 minutes.