Archive - July 2015

via Dr. Noah

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“Before you talk, listen.  Before you react, think.  Before you criticize, wait.  Before you quit, try.”

Adobo Chicken with Spaghetti Squash 

• 3 chicken breasts, cut into pieces
• 3 TBSP adobo seasoning (paprika, black pepper, onion powder, garlic powder, cumin, oregano)
• 2 TBSP EVOO
• spaghetti squash
• 1 TBSP grass fed butter
• 5 scallions, 2 for garnish, chopped
• 2 chipotle chilis (I used canned), chopped
• 2 1/2 cups broccoli

Prepare your spaghetti squash (I microwave steam mine).  Heat up 2 TBSP EVOO in a pan, then add chicken.  Season with adobo seasoning.  In a pot, melt 1 TBSP grass fed butter, then add scallions and chipotle chilis.  Let it simmer uncovered, stirring occasionally.  Flip your chicken pieces, and season with more adobo.  When the chicken is done, remove it from the pan and add broccoli to the pan and mix up to get the juices.

When the spaghetti squash is done, fork it out into a bowl and add the green onions and chilis and stir.  Pour onto a plate, then add chicken to the top, add scallions for garnish.  Place broccoli on both sides of the pile.  Enjoy!

“Keep your feet on the ground and keep reaching for the stars.”
-Casey Kasem-

Finally!  A new recipe!  Sorry for slacking on you guys…things have been a little less hectic.  How’s everyone doing with their Paleo living?

Filet Mignon with Mushroom Gravy

• 2 Filet Mignon
• 2 garlic cloves, minced
• 1/2 yellow onion, minced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp dried thyme

Mushroom Gravy

• 2 TBSP grass-fed butter
• 3/4 C. Chicken Broth 
• 3 oz. Coconut Milk or Light Cream (if you’re not Paleo)
• 1/2 yellow onion, minced
• 1 garlic clove, minced
• 2 C. sliced mushrooms (I used white, but you can use what you prefer)
• 1 tsp sea salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

I would start with the gravy, depending on how you like your filet mignon cooked.  Melt the butter in a small pot.  Then put the garlic and onion in the pot, along with the chicken broth.  When that comes to a boil, lower the heat and add the coconut milk/light cream.  Stir in the salt, pepper, garlic powder, and onion powder.  Cover and let simmer for 5 minutes or so, then add the sliced mushrooms.  Keep covered and let simmer until your steaks are ready.  If you want it a little bit thicker, in a separate bowl, you can add a TBSP of chicken broth to about a teaspoon of tapioca flour, combine well, then add to gravy.

For the filet mignon, melt butter in a hot pan, and heat up your garlic and onions.  Season both sides of the filet mignon with garlic powder, onion powder, salt, pepper, and thyme.  Place on the hot pan.  I had thick cuts, so I cooked them about 10 minutes on each side on medium high heat.

Coconut and Toasted Almond Asparagus

• 1 lb. Asparagus 
• 3 TBSP coconut oil
• 1/2 C. sliced almonds

Heat up coconut oil in a frying pan with a lid.  When it’s hot, throw in the almonds to toast them for a few minutes.  Then put your asparagus in.  Cover the pan, and let it cook for a few minutes.  When the asparagus starts to soften and brown on one side, flip them over until they brown a little on the other side.

This was delicious, and relatively easy to make.  You can put the gravy on chicken or burgers, too!

“Happiness will never come to those who don’t appreciate what they have.”