The Paleovangelist Is Going to Print!

NutritionThe last few months of blogging have been so much fun! I love the digital format and love being able to share my work with readers around the world, through the blog and through social media.

But today I am happy to announce that The Paleovangelist is going to print! Beginning next week, I’ll be writing a monthly column for The Telegraph newspaper, bringing my recipes, nutrition tips and lifestyle musings to thousands of readers in New Hampshire.

I feel incredibly blessed to be able to continue “spreading the good food” with a whole new audience and look forward to seeing what comes of this exciting new opportunity!

You can read my columns every third Thursday of the month, both in print and online. I’ll be sharing some of my favorite recipes, writing about the paleo lifestyle and also exploring local New Hampshire farms, butchers and gluten-free, organic food producers that are doing great things!

Thanks for all of the support so far, and for your continued support of the blog!

Recipe: Sun-dried Tomato and Lemon Chicken

IMG_0758One of my favorite ways to create new recipes is to stare into a somewhat empty fridge and figure out how to use the random ingredients found inside. That’s what I did tonight, and it was one of my best half-empty fridge creations yet! I’m calling it: Sun-dried Tomato and Lemon Chicken.

This was beautiful enough to make for a dinner party or significant other, but is simple enough to make any night of the week! It would be really easy to switch out the tarragon I used in this dish with any other herb, too, and really make it your own.

This would be great on top of some spaghetti squash or spiraled veggie. We simply served ours with some roasted beets and crispy Brussels sprout chips on the side. NOM

Sundried Tomato Chicken

Here’s how you can make this in your kitchen (serves 2):

  • 1 chicken breast, sliced in half lengthwise to form two thin cutlets
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 cup hot water or chicken broth
  • juice of one lemon
  • salt and pepper, to taste
  • 1/2 cup sun-dried tomatoes, prepared and chopped
  • 1/2 tbsp fresh tarragon, chopped
  • 1 tsp arrowroot powder (dissolved in 1 tsp water)
  • 1 tbsp grass-fed butter (or ghee)

1. In a medium saute pan over medium-high heat, heat the olive oil. Add the two chicken breast halves to the pan and sauté until cooked through, about 5 minutes on each side. Remove the chicken from the pan and set aside.

2. While the chicken is cooking, prepare the sun-dried tomatoes. I buy the kind that are completely dry and come in a plastic bag (not the kind packed in oil). To soften the tomatoes, soak them in the 1 cup of hot water or broth. After about 10 minutes, remove them from the liquid (but keep the liquid, which should now be red) and chop.

3 Add the garlic to the same pan in which you cooked the chicken and cook, stirring, until fragrant, about 1 minute. Add the water or broth used to soak the tomatoes to the pan. Add in the lemon juice, salt and pepper and bring to a boil. Cook until the mixture reduces by about a third, about 3-5 minutes.

4. Add the sun-dried tomatoes and chopped tarragon to the sauce and stir to combine. Add the arrowroot powder (dissolved in water) to the sauce and stir to combine fully. The sauce should begin to thicken immediately. Once the sauce has reached your desired thickness, stir in 1 tbsp butter.

5. Reduce the heat on the pan to medium-low, add the chicken breasts back into the pan with the sauce and cook for an additional 1 minute. Serve the chicken with the sauce poured on top.

6. Eat and enjoy!

This would be great with basil, with some mushrooms or greens added in, or paired with some spaghetti squash. We had a bit of sauce left over, and I think it will also be great on eggs or stirred into a hollandaise sauce this weekend!

Let me know if you try this recipe!

 

Recipe: Pesto Caprese Salad

Nutrition-3As you may have read in yesterday’s post about making paleo pizza for the first time, I have a ton of leftover pesto sauce on my hands. Now this is the kind of “problem” I can get behind.

I don’t know about you, but I LOVE pesto sauce. I think it is amazing and have been trying to come up with ways to eat it every day since making a batch of it homemade over the weekend. On Monday, the hubby suggested we use fresh mozzarella (also leftover from pizza night) to make a pesto caprese salad. Clearly this was a prime example of why I married him.

Yes, this meal includes dairy, but it’s also great without cheese! On Tuesday I made the same salad, but exchanged the cheese for avocado. It was not only a healthy dose of fat, it was the perfect non-dairy, creamy alternative to mozzarella.

If you’re in the mood for something cheesy, however, the recipe below is for you! To be honest, I don’t think you can even call it a recipe, that’s how simple it is!

Here’s what you need to make this in your own kitchen:

  • Pesto sauce (recipe for homemade sauce here)
  • 2oz. fresh mozzarella
  • 2 plum tomatoes

There are a few different ways you could assemble this salad (you could dice the tomatoes and cheese, for example, and toss with the pesto), but I love a caprese salad that I need to eat with a fork and knife, so we sliced both the tomatoes and the cheese into thin, round pieces (about 1/3 inch thick). Then, simply make small stacks of salad on the plate of your choice: tomato, cheese, and then a smear of pesto. How much pesto sauce you use is completely up to you.

Finally, eat those little stacks of veggie-cheese heaven! We paired ours with some shredded chicken thighs (also leftovers), tossed with some homemade balsamic vinaigrette.

This is such a simple salad that is SO delicious and satisfying. This is a great way to use up some leftover pesto sauce, and can easily be taken to work for lunch (just prepare each ingredient and pack in separate plastic baggies or small plastic containers). All your coworkers will be jealous!

Caprese Salad Closeup Caprese Salad