paleo jerk chicken and shrimp tacos

paleo jerk shrimp and chicken tacos
hands and greens
paleo jerk shrimp and chicken tacos
jerk chicken and shrimp tacos
paleo jerk shrimp and chicken tacos

I believe patience is something possessed by other people. Somehow this particular trait missed me from the start. I even decided to make an entrance into the world early. Virgo wouldn’t have suited me, so I resolved that Leo would be a more appropriate sign. Therefore a month early it was. My mother tells me I wanted to escape much earlier which destined her to about 6 months of bed rest to ensure I’d cook all the way (no pun intended). Thank you, mom.

And while I’m terribly bad at waiting for things, the thrill is almost always in the anticipation, isn’t it? I made these jerk shrimp and chicken tacos last month for a dinner we hosted. It was my first time experimenting with jerk seasoning and I decided, if I was doing this, I was doing this all the way. I wanted flavor explosions. Not necessarily spice, but depth. And depth is what I got. The chicken and shrimp were marinated for over 8 hours and the flavors married beautifully, creating some kind of magic.

I can’t take the credit for the seasoning as I did purchase an already made one. Sure, I probably could have made my own but by some divine intervention, I found this one which had no heat but all the flavor. While I love some heat, this mixture turned out an impressive marinade and jerk mayo to pour over the tacos. Adults and children were equally satisfied. If you want something a little more spicy, a 1/4 tsp of cayenne pepper will provide ample amounts if that’s what you’re after.

While there is some patience required for the chicken and shrimp to marinate, the grilling is merely a few minutes. And while I was already working on this patience thing, I decided to make my own tortillas as well with cassava flour. If corn doesn’t bother you, go for the already made ones but if you’re strictly paleo, I’ve included the recipe for them. Kind of a two in one if you will. I hope you enjoy these as much as I did!

paleo jerk shrimp and chicken tacos
paleo jerk shrimp and chicken tacos
paleo jerk shrimp and chicken tacos
paleo jerk shrimp and chicken tacos
paleo jerk shrimp and chicken tacos

Print Friendly and PDF

paleo jerk chicken and shrimp tacos

  • prep time: 10 minutes

  • marinating time: 6-8 hours

  • cooking time: 10 minutes

  • makes: 6 servings

Ingredients:

For jerk chicken and shrimp

  • 5 tsp spicely organics jerk seasoning mix divided

  • 1 tsp salt divided

  • 1/2 cup extra virgin olive oil divided

  • 1.5 lbs thinly cut chicken

  • 1 lb large shrimp, peeled and deveined

  • 1/2 cup mayo

  • optional toppings: sliced cabbage

  • optional toppings: radish

  • optional toppings: greens

  • optional toppings: avocado


For cassava tortillas


Equipment:

  • large mixing bowl

  • 2 containers with lids or ziplock bags

  • small mixing bowl

  • small skillet

  • grill or grill pan

  • wax paper

  • rolling pin


Directions:

For chicken and shrimp:

In bag or air-tight container combine 1/4 cup olive oil, 2 tsp spice mix, 1/2 tsp salt and chicken and mix well. Repeat process for shrimp. Massage oil and spice mix well into chicken and shrimp. Place in refrigerator and let marinate for 6-8 hours.

Preheat grill on medium low and grill shrimp and chicken for 4-6 minutes per side until cooked through.

Cut chicken into long strips and serve along with shrimp and your favorite toppings.

If you’re making your own tortillas, follow the instructions below:

For cassava tortillas:

Combine all ingredients under cassava flour tortillas and mix by well by hand.

Roll out dough into long tube and cut into 10 equal pieces. Place each piece between pieces of wax paper and roll out until you have the desired thickness.

Preheat a dry skillet on medium heat. Gently remove wax paper from tortilla add to pan and cook until it starts to bubble - about 2-3 minutes for each. Repeat until all tortillas are cooked.


If you’re looking to spice up your dinner, try these jerk chicken and shrimp tacos! They’re sure to add a burst of flavor to your dinner. If you’re strictly paleo, you can also find a speedy recipe for making your own cassava tortillas! Click to read on! #cassavatortillas, #shrimptacos, #chickentacos, #jerkchickentacos, #jerkshrimptacos, #jerkseasoning, #jamaicanjerk, #calmeats, #paleotacos, #whole30tacos, #whole30, #paleo, #cassavareceipes


.

chicken tikka masala

chicken tikka masala
chicken tikka masala
chicken tikka masala in bowl

I paused, the feverish clicking of keys coming to a halt. I listened closely, almost in disbelief. It was the second morning I heard its song; a lonely bird chirping outside the window. Only a few chirps and it was gone. I waited for more but was satisfied to have gotten even a prelude. We’re still in the dead of January and yet its spring song made my heart flutter.

Winter is long where I live. Not as long as in other parts of the country but too long for my liking. Everything is grey, silent and rather sleepy. It’s not a bad thing per se but I find myself yearning for more light and warmth. But I know my wanting and the reality of winter are two very different things.

As we’re on the cusp of temperatures in the single digits and perhaps even as low as 0 Fahrenheit, I can’t help but want to curl up in a blanket and hibernate for the remainder of this season. But as that’s neither feasible or physically possible, I’ll do the next best thing, which is cook comfort food - in the form of curry. Warming, satisfying, hearty curry.

This curry is one I’ve taken through more testing than perhaps any other recipe. I wanted to get it just right. I was hung up on the textures and consistency of the sauce (because after all, it’s the sauce that’s everything). I would like to say that I hoped for it to taste as authentic as possible - whatever that may mean.

Chicken Tikka Masala is a surprisingly easy recipe to make, filled with loads of spices and flavors, with Garam Masala being the star of them all. I put a little spin on this curry by making it even heartier and adding carrots and potatoes. You can eat it on its own, serve it with rice or cauliflower rice.

chicken tikka masala in bowl
chicken tikka masala in bowl
chicken tikka masala
limes
chicken tikka masala

Print Friendly and PDF

chicken tikka masala

  • prep time: 10 minutes

  • marinating time: 1-12 hours

  • cooking time: 1 hour and 10 minutes

  • makes: 6-8 servings

Ingredients:

For marinade

For curry

  • 1 tbsp ghee or extra virgin olive oil

  • 1 large sweet or yellow onion, chopped

  • 3 coves garlic, minced

  • 1” knob ginger

  • 1/2 marinade spice mix (see above)

  • 2 tsp garam masala

  • 1/2 tsp paprika

  • 1 tbsp tomato paste

  • 1 can coconut milk

  • 2 cups tomato puree

  • 2 tbsp coconut palm sugar (skip if whole 30)

  • squeeze of lime

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 4 medium carrots peeled and sliced

  • 1 large russet potato peeled and chopped into cubes

  • 1 rounded tbsp freshly chopped cilantro

Equipment:

  • large dutch oven or other heavy large pot

  • large soup pot

  • ziplock bag or container with lid

  • small mixing bowl

Directions:

In small mixing bowl, mix all spices under marinade. Reserve half and add half to ziplock bag or container. Add olive oil and mix well. Add chicken and let marinate for at least 1 hour or up to 12 in the refrigerator.

Heat dutch oven over medium high heat. Add oil or ghee and chicken and brown chicken for 5 minutes on each side. Set aside on plate.

In same pan, add onion and salt, and cook for 8 minutes until translucent. Next add garlic, ginger, reserved spice mixture, garam masala, pepper, paprika and cook for 30 seconds.

Add in coconut milk, tomato puree, tomato sauce, coconut sugar, chicken and let simmer on low heat for 40 minutes with lid on. Stir occasionally.

Meanwhile, add cut potato and carrot to soup bowl and cover with enough water to submerge. Bring to a boil and cook for about 8-10 minutes until vegetables are tender but still have a bite. Drain and set aside.

When sauce has thickened and chicken is cooked through, add cilantro, squeeze of lime vegetables and simmer for another 5 minutes.

Serve over rice or cauliflower rice with additional cilantro if desired.


How to make a classic chicken tikka masala dish, paleo and whole 30? Coconut milk, of course. Check out this delicious and hearty recipe that’s full of vegetables and tender chicken. It’s warming, comforting and loaded with anti-inflammatory spices. #paleofood #curry #paleocurry #paleochickencurry #chickentikkamasala #calmeats #whole30curry #dinner #chicken #whole30recipes #paleorecipes #howtomakecurry #easycurry #chikenrecipes


chicken tetrazzini with rutabaga noodles

rutabaga noodles
shiitake mushrooms and parsley
tetrazzini chicken over rutabaga noodles
tetrazzini chicken over rutabaga noodles
tetrazzini chicken over rutabaga noodles

Does everything happen for a reason or does a haphazard thing merely set something in motion making it appear as though it does? I don’t have the answer to that but I will say rutabaga is amazing. Okay perhaps a rather bizarre way to start a blog post but it always fascinates me when one seemingly insignificant event leads me to make a dish that turns out to be a favorite - maybe of all time.

If you follow this blog or my Instagram stories, you probably know all about my infatuation with produce; my need to obsessively photograph what I see. A rutabaga, which I would often pass over as not being particularly striking, on that day, caught my attention. The details and subtle colors of this large root demanded to be captured. There was something about it…a depth I hadn’t before noticed.

That evening while looking for ways to use leftover chicken, I came across a recipe for chicken tetrazzini - the classic style, which includes milk, flour, butter, breadcrumbs…in essence all the things I cannot have. It was something I didn’t give a second thought to and moved on until I woke up the next morning convinced that I had to make chicken tetrazzini the paleo and whole30 way and not only that but that I would be using rutabaga noodles instead of pasta.

I admit, I’d never made rutabaga noodles prior to this dish but thought, why the hell not? And so an idea was born and I couldn’t stop thinking about it. At 8am I was at the market buying rutabaga, shiitake mushrooms and chicken with vehement determination to make my version of paleo chicken tetrazzini come to fruition.

It is so very rare that something I envisioned so clearly actually turns out to match the idea. The earthy flavor of the rutabaga works incredibly well with tender chicken thighs and creamy mushroom sauce finishing the whole dish with almond crumble, which gives it depth.

Since milk is out of the equation, I opted for coconut milk. I wasn’t sure how this would work out as I didn’t want an overly coconutty flavor but the salt and lemon cut through the forward coconut taste, leaving only the creaminess behind.

I knew I was going to love this dish the second I smelled the shallots, garlic, wine and mushrooms and I hope you will love this creamy chicken tetrazzini just as much.

italian parsley
tetrazzini chicken over rutabaga noodles
tetrazzini chicken over rutabaga noodles

Print Friendly and PDF

chicken tetrazzini over rutabaga noodles

  • prep time: 10 minutes

  • cooking time: 40 minutes

  • makes: 4 servings

Ingredients:

For rutabaga noodles:

  • 1 large rutabaga

  • 1 tbsp olive oil

  • pinch salt

For chicken tetrazzini:

  • 2 tbsps olive oil divided

  • 1.5 lbs skinless, boneless chicken thighs

  • 3/4 tsp salt, divided

  • 1/2 tsp ground, pepper divided

  • 1/2 lb shiitake mushrooms, sliced

  • 1/2 lb cremini mushrooms, sliced

  • 2 large shallots finely chopped

  • 2 garlic cloves, minced

  • 1 tsp fresh lemon juice

  • 1 rounded tsp fresh thyme, chopped

  • 2 tbsp fresh Italian parsley, chopped, divided

  • 1/2 glass dry white wine (use broth is whole 30)

  • 1.5 cups full fat coconut milk

For almond crumble:

  • 1/4 cup toasted almonds, ground

  • 1 tsp olive oil

  • pinch salt

Equipment:

Directions:

Spiralize rutabaga and set it asides.

In food processor or blender add toasted almonds and grind finely. Add to small bowl with olive oil and salt and set aside.

Remove chicken from package and pat dry with paper towels and season with 1/2 tsp salt and 1/4 tsp pepper. Heat cast iron skillet over medium heat. Add olive oil and chicken and cook for 7-8 minutes per side until cooked through. Cover with foil and set aside to rest.

In the same pan, add 1 tbsp olive oil, shallots and a pinch of salt. Cook for 2-3 minutes until shallots are translucent. Add garlic and cook for 30 seconds. Increase heat to high, add wine or broth (if Whole 30) and deglaze pan by scraping off the brown bits. .

Reduce heat back to medium, add mushrooms, 1/4 tsp salt, 1/4 tsp freshly ground pepper thyme and parsley and cook for 10 minutes until mushrooms are soft but still have a bite.

Add coconut milk and lemon juice, turn heat down and simmer for 10 minutes.

Cut chicken into bite size pieces and add it back to sauce and heat through for 5 minutes.

Meanwhile, heat medium frying pan, add oil and rutabaga noodles and cook stirring continuously for 3-5 minutes until noodles have softened.

To plate, add rutabaga noodles, chicken and mushrooms sauce, sprinkle with almond crumble and top with additional fresh chopped Italian parsley.


I haven’t been this smitten over a dish in a long time. This creamy chicken tetrazzini over rutabaga noodles, topped with almond crumble will wow you and you won’t believe it’s paleo and whole 30 too! #paleo, #whole30pasta #whole30 #paleopasta #mushrooms #chicken #chickentetrazzini #calmeats #eatrealfood #grainfree #glutenfree #dairyfree


bolognese sauce over zucchini noodles

bolognese sauce (21 of 21)-2.jpg
bolognese sauce (1 of 21)-2.jpg
bolognese sauce (4 of 21)-2.jpg

I like meat, I like sauce - so here is meat sauce. Sometimes it would be nice if blog posts that simple would fly. I know some people dearly wish they would but no such luck in this case. You have to endure either the reading or the scrolling past the rambling to get to the actual recipe. The truth is I like the writing part because through it I hope to share a bit of my life/neurosis with you (mostly the latter).

But back to bolognese sauce. This bolognese sauce is good - no, it’s great! It’s a foolproof recipe that was born in my cast iron skillet several years back. If you’ve been following me for a bit, you know well that I have a bit of an infatuation with my cast iron skillet. I’m sure this sauce would turn out perfectly fine in any other pan but for me it’s cast iron all the way. There’s something inexplicable about it; the way it infuses each ingredient it touches with an almost ethereal quality. Here I go again, professing my love for my cast iron skillet. But seriously if you haven’t gotten your hands on one, it’s a worthy investment. One you’ll forever treasure.

But as usual I’ve digressed. This time, really back to this bolognese sauce. Any recipe that starts with bacon has to be good, am I right? And if there’s wine involved, I’m pretty much going to burst into song and dance. In my opinion these two ingredients make any dish spectacular. It doesn’t have to be a fancy, expensive wine either, just one you would want to actually drink. I learned that early on from the experts. Good wine makes good food.

This speedy bolognese is a hearty recipe you can make on any weeknight. Traditional bolognese is cooked slowly for hours but I’ve decided to make a speedier version that’s heavenly every single time. And if you have a food processor in your possession, you’re in luck. Sure you can cut the vegetables by hand and enjoy the process while doing so, but on a busy weeknight a few pulses of the food processor are a welcoming aid.

You have a few options for what to serve this sauce with. If you’re not paleo or whole 30, you could go with rice pasta or regular but I like sticking with zucchini noodles as they work exceptionally well with it. So grab a glass of wine for the bolognese, one for yourself and get cooking!

bolognese sauce (9 of 21)-2.jpg
bolognese sauce (10 of 21)-2.jpg
bolognese sauce (14 of 21)-2.jpg

Print Friendly and PDF

bolognese sauce over zucchini noodles

  • Prep time: 10 mins

  • Cook time: 45 mins

  • Makes 6-8 servings

Ingredients:

  • 3 large carrots peeled and roughly chopped

  • 2 celery stalks roughly chopped

  • 1 onion, peeled and cut into quarters

  • 1/2 pint mushrooms baby portabella or white mushrooms, finely chopped

  • 1 large clove minced garlic

  • 3 slices bacon diced

  • 1 lb grass fed beef (I like 85%)

  • 1/2 cup red wine (use broth for whole 30)

  • 1 15 oz can tomato sauce

  • 2 tbsp tomato paste

  • 1 tbsp oregano

  • 1/2 tsp salt divided

  • 1/4 tsp pepper

  • 1 tbsp fresh chopped basil

  • 1 tbsp fresh chopped italian parsley

  • 1 tbsp coconut palm sugar or maple syrup (skip for whole 30)

  • 2-3 zucchini (zoodles for serving or spaghetti if not gluten free)

  • 1 tbsp olive oil

  • 1/2 cup bone or chicken broth (optional)

Equipment:

Directions:

In a food processor, add carrots, onion and celery and pulse a few times. You still want to be able to recognize the vegetables. Small but not granular is ideal. (Alternatively chop all vegetables small by hand).

Preheat cast-iron skillet over medium heat. Add bacon and cook until crispy. About 3-5 minutes. Remove bacon from pan and place on paper towel lined plate and set aside. In the same pan, add onion, carrot, celery and 1/4 tsp salt cook for about 5 minutes until soft. Add garlic and cook for 30 seconds. Add beef, stirring contentiously and breaking it up into smaller pieces. Cook until browned (about 8 minutes).

When meat is fully cooked, add wine and turn heat up to scrape any bits off the skillet. Cook until most of the wine is evaporated. Add tomato sauce and paste, oregano, mushrooms, salt, pepper and coconut sugar. Add bacon, basil, parsley and lower the heat to low. Let cook for 25 minutes stirring occasionally. If you want to thin out the sauce, feel free to use some or all of the broth. But this is optional. I like my sauce thick.

Heat frying pan, 1 tbsp of oil olive oil and add zucchini noodles. Cook for 1-2 minutes on medium heat, stirring continuously. The noodles should still have a bite to them just slightly softened.

To assemble, place zoodles on plate, top with the bolognese sauce and add additional basil if you so desire. This will pair exceptionally well with a Nebiolo or Pinot Noir.

Want the ultimate comfort food? Bolognese sauce does it for me and I think you'll agree! With a few shortcuts this sauce can be ready in 45 minutes. It's loaded with vegetables, when served over zucchini noodles, it's low carb, paleo and whole 30. Check it out! #bolognesesauce, #bolognese, #paleo, #whole30, #meatsauce, #realfood, #calmeats, #lowcarb, #keto, #dairyfree, #glutenfree, #zucchininoodles, #zoodles



sweet potato noodles with kale and walnut sage sauce

sweet potato noodles (4 of 34).jpg
sweet potato noodles (11 of 34).jpg
sweet potato noodles (8 of 34).jpg

It’s been raining for a thousand years. Well not quite but nearly 2 months straight. I recall the day everything started when the sky opened up and day after day of rain replaced what was supposed to be a bright, sunny season. As I drown my sorrows in liquid vitamin D (which I usually reserve for the dark winter months), I realize maybe this is the new normal and I have to find a way to accept it.

It’s absurd to be frustrated at weather and yet here I am, feeling robbed of strawberry picking, beach day trips, laying in the grass, playing with my kids outside and more. I waited all summer for myself to return to some version of myself but it hasn’t quite happened. Accepting things as they are feels impossibly difficult for me. I wonder if I’m alone or if it’s simply human nature to be resistant to things that go against our expectations. But truly what is there to do other than make peace with what is? When talking about expectations someone dear once said: “if you don’t have any, you won’t be disappointed.” What a concept!

But here we are on the brink of fall and I’m going to optimistically believe that eventually the rain will stop and sunnier days will be on the horizon. They have to be, right? So I’m thinking about fall food, fall flavors and all things I love about this season. Earthy, rich, luscious and satisfying food that fits perfectly well with the start of cooler weather.

There are many foods I associate with fall but one in particular is sage. In my opinion it’s an ingredient that can easily make or break a dish. Sage is a capricious herb; use too much and you find yourself with an overpowering flavor that drowns out all other ingredients. Use too little and you miss out on the beauty and essence of what this robust herb has to offer.

It was sage that inspired the sauce for this dish - a creamy and satisfying concoction. Coconut milk, walnuts, sage and maple syrup work thoroughly well with shallot, kale and garlic to create this delightful sauce. Next came the thing to pair it with. I settled on sweet potato noodles as the ideal companion. It’s an indulgent, fall inspired dish you can throw together in 15 minutes.

sweet potato noodles (20 of 34).jpg
sweet potato noodles (27 of 34).jpg
sweet potato noodles (30 of 34).jpg
sweet potato noodles (34 of 34).jpg

Print Friendly and PDF

sweet potato noodles with kale and walnut sauce:

  • prep time: 10 minutes

  • cooking time: 15 minutes

  • makes: 4 servings

Ingredients:

  • 2 tbsp extra virgin olive oil

  • 1 large shallot, finely cut

  • 1 large garlic cloves minced

  • 1/3 cup walnuts plus extra 2 tbsp

  • 1 can coconut milk

  • 1 tsp fresh sage

  • 1 tsp maple syrup (skip for Whole 30)

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 2 cups kale de-stemmed and cut into bite size pieces

  • 2 large sweet potatoes spiralized

Equipment:

  • spiralizer of your choice

  • medium frying pan

  • large frying pan

  • blender or food processor

Directions:

Blend coconut milk, sage, maple syrup and 1/3 cup walnuts. Set aside.

Preheat large frying pan on medium. Add 1 tbsp olive oil and shallot and cook for 2-3 minutes until soft and translucent. Add garlic and cook for 30 seconds. Next, add kale and cook for 5 minutes until it begins to soften but still retains a crunch.

Add walnut sage sauce and cook for 1 minute to heat sauce through.

Meanwhile, in medium frying pan, add 1 tbsp olive oil and sweet potato noodles and cook for about 5 minutes, stirring regularly. Add 2 tbsp water to create steam and continue cooking for another 5 minutes until sweet potato noodles are soft. You can cook them longer if you want them a bit softer. Add sweet potato noodles to sauce and combine well.

Serve right away with additional chopped walnuts and if you really love sage, a little extra on top.


I'm a sucker for fall flavors! This rich and creamy sweet potato noodle with kale and walnut sage sauce recipe is earthy, flavorful and oh so comforting. Check out this simple 15 minute vegan, paleo recipe that also has a whole 30 option. #vegan, #fall, #autumfood, #fallfood, #sage, #kale, #paleo, #whole30, #calmeats, #sweetpotatonoodles, #sage, #glutenfree, #dairyfree