Carrot and Tuna Salad

 

Puy Lentil Salad with Mustard Vinaigrette

By Riki Shore

It takes significant planning and prep time to create Paleo meals every day of the week. If your life is as busy as most, you need a handful of quick recipes that use up leftovers in a creative and delicious way. This one does just that. I’ve written it to use leftover roasted or rotisserie chicken, but this salad combines just as well with leftover lamb or steak.

1 cup Puy (green) lentils
2 cups water
2 sprigs parsley or 1 celery rib with leaves
3 tablespoons olive oil
2 tablespoons rice wine or champagne vinegar
1 tablespoons dijon mustard
Kosher salt and freshly ground black pepper, to taste
1 tablespoon capers (optional)
1 tablespoon parsley (optional)
2 cups cold chopped chicken, leftover from roasted or rotisserie chicken

1. Rinse the lentils in a strainer and place in a heavy pot with the parsley or celery rib. Cover with water, bring to a boil, then simmer, covered, 30 – 40 minutes. The lentils should be cooked, but still al dente. Toss the warm lentils with 1 tablespoon of olive oil to moisten.
2. Make the vinaigrette by whisking together the vinegar, mustard, salt and pepper. Add the remaining olive oil and whisk well to emulsify. Taste and adjust seasonings, if necessary.
3. If using the capers, gently mash them with the side of a heavy knife. If using the parsley, chop it finely.
4. In a medium bowl, combine the lentils, chicken, capers and parsley (if using). Stir well, then toss with the vinaigrette. Serve immediately or refrigerate overnight. Bring to room temperature before serving.

For more delicious paleo-friendly, gluten-free recipes, see Three Squares.

 

Asian Slaw with Grilled Chicken

This is an easy, affordable recipe that’s a staple in our house. It doubles easily, so you can serve a crowd, or save leftovers for your lunchbox the next day. It also goes will with steak, charred lamb or sausage if you prefer.

GRILLED CHICKEN

2 boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

1. Pound chicken breasts between two layers of wax paper until 1/4 inch thick.
2. Place chicken in a Ziploc bag with all the remaining ingredients. Close the bag and shake it well until chicken is coated all over with marinade. Marinate in the refrigerator at least 1 hour, but preferably overnight.
3. About 30 minutes before you’re ready to eat, remove the chicken from the refrigerator and allow it to rest at room temperature for 15 minutes.
4. Prepare an outdoor grill or preheat a grill pan over med-high heat. Grill chicken about 7 – 8 minutes per side, until the internal temperature reaches 160 degrees.
5. Allow chicken to rest for about 5 minutes, then slice 1/2-inch thick.

ASIAN SLAW

1/2 cup rice vinegar
3/4 teaspoon sugar
1/2 garlic clove
1 small red Thai chile
1 cucumber
2 carrots
1/4 jicama
1/2 lemongrass stalk
1/2 cup cilantro leaves
1/4 cup mint leaves
3 tablespoons nam pla (Thai fish sauce)
1 tablespoon olive oil

1. Mince the garlic and chile. Combine in a small saucepan with the rice vinegar and sugar. Heat the mixture over medium heat, whisking to dissolve the sugar. Bring just to a boil, remove from the heat and set aside.
2. Prep the vegetables: Seed the cucumber and cut into long, thin strips. Peel the carrots and either grate or “ribbon” it (using the peeler, create long ribbons of carrot). Peel the jicama and cut into thin strips. Slice the cilantro and mint. Toss all these ingredients in a large bowl with the nam pla and the vinegar mixture from the previous step. Mix in the olive oil. Taste and adjust seasoning, adding more nam pla or salt and pepper to taste.
3. Place the slaw on serving plates, top with strips of grilled chicken. Garnish with slivers of fresh mint or cilantro, or a shake of sesame seeds.

By Riki Shore of Three Squares

For more delicious paleo-friendly, gluten-free recipes, see Three Squares.

 

Slowcooker Chicken and Coconut Curry

This is a light curry sauce infused with a  creamy coconut milk. You can substitute cauliflower rice instread of the standard white rice. Thai curries pack an abundance of balanced flavors. Here, tender-crips green beans, slivers of red bell pepper, ad fresh basil join tender chicken thighs in an aromatic, LIGHT sauce, infused with creamy coconut milk.

Braised Beef Shanks with Coconut Milk, Ginger, and Cumin

Chicken Curry Clafouti

Chipotle Chicken Soup

Yield: 4 servings (serving size: 1 1/4 cups soup, 1 tablespoon cilantro, 1/8th avocado, and 1 lime wedge)

Ingredients

• 1  tablespoon olive oil
• 1 1/2  teaspoons  bottled minced garlic
• 3/4  pound  chicken breast tenders, cut into bite-sized pieces
• 1  teaspoon  chipotle chile powder
• 1  teaspoon  ground cumin
• 1  cup  water
• 1/4  teaspoon  salt
• 1  (14-ounce) can fat-free, less-sodium chicken broth
• 1  (14.5-ounce) can stewed tomatoes, undrained
• 1/4  cup  chopped fresh cilantro
• 1  lime, cut into 4 wedges
• Avocado

Preparation

Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken; sauté 2 minutes. Add chile powder and cumin; stir well. Add water, salt, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with cilantro, avocado and serve with lime wedges.

to make this more quick, zone friendly I add frozen vegetables…

If you are Canadian and can’t handle the spice, watch out for the spice element. I enjoy using Rotelle canned tomatoes with peppers and then reduce the chipotle spice down to half (I am from the south)

Chicken and Shrimp Soup

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Aris’s BBQ Shrimp

Type : Seafood
Origin : Paleo
Category : Appetizer

Ingredients:

• 12 jumbo shrimp and prawns
• 12 strips bacon for every large scallop or jumbo shrimp (i used kindafatty bacon just because its delicious)
• 1 bunch parsley
• 1 bunch basil
• 6 cloves garlic
• olive oil

Instructions:
Take the parsley, basil and garlic and put it in a food processor till its blended but still kinda chunky.  Drizzle a little olive oil in the food processor (just a little). Lay the bacon out in strips, and cover them in the mixture
roll the scallops or shrimp up in the bacon, with the greens and garlic mixture on the inside of the roll, then skewer them to hold them together.