Perfectly Paleo

I don’t exactly know where the inspiration from this meal came from, but it is a fantastic gluten-free Paleo dinner that will knock your socks off.

Almond Crusted Chicken with Garlic Butter Sauteed Mushrooms, Creamy Yukon Mashed Potatoes with Onion Thyme Gravy, & Dandelion Green Salad with Tomatoes, Egg and Parmesan

Dude! I know!

Almond Crusted Chicken (serves 2-4, depending on breast size)

  • 2 organic free range boneless skinless chicken breasts
  • 2 T extra virgin olive oil
  • 2/3 raw almonds ground into meal (or use almond meal)
  • 1/2 tsp garlic powder
  • 1/8 tsp pink salt
  • 1/8 tsp pepper
  • 1/8 tsp chipotle chili powder
  • 1 tsp dried oregano
  • 1 T grated parmesan cheese

Directions:

  1. Mix all ingredients together except chicken and olive oil.
  2. Take chicken breasts and if they are very large cut them in half, then rinse and pat dry.
  3. Coat each breast in olive oil and then coat in almond meal mixture.
  4. Place in fridge for 30 minutes.
  5. Place on parchment paper on a baking sheet and bake at 400° for 30 minutes.
Garlic Butter Sauteed Mushrooms (serves 2)
  • 10-12 mushrooms, sliced
  • 1-2 cloves garlic
  • 2 T butter

Directions:

  1. Melt butter over medium-low heat. Add garlic and mushrooms. Saute until mushrooms are tender and before you drool in the pan – about 12 minutes.

Yukon Mashed Potatoes (makes 4 servings)

  • 2.5-3 lbs yukon gold potatoes
  • 2 cloves garlic
  • 1 1/2 cups water
  • 1/4 tsp salt
  • 2 T dijon or horseradish mustard

Directions:

  1. Boil yukons for about 30 minutes, until they slide off of a fork once poked through.
  2. Add water, garlic, salt and mustard and mash.

Gluten Free Onion Thyme Gravy (makes 4-6 servings)

  • 2 T organic butter
  • 1 white onion
  • 1/2 purple onion or 3 shallots
  • 1 tsp dried thyme
  • 2 T coconut flour
  • 14 oz vegan bouillon broth
  • 1 T liquid aminos
  • 1 T organic worchestershire sauce
  • Pepper to taste
  1. In a medium saucepan melt butter. Add onions (& shallots), thyme and saute until tender and browned (10-12 minutes).
  2. Stir in flour; stir and cook for 1 minute.
  3. Add bouillon, aminos and worchestershire sauce. Cook until boiling.
  4. Reduce heat to medium and simmer uncovered for 8-9 minutes or until slightly thickened. Pepper to taste.

Dandelion Green Salad with Tomatoes, Egg and Parmesan (serves 2)

  • 2 small bunches dandelion greens, stems trimmed off
  • 2 T balsamic vinegar
  • 1 tomato, diced
  • 1 T grated parmesan (if you can find raw milk parmesan it’s heaven!)
  • 2-3 hardboiled eggs, sliced

Directions:

  1. Chop greens and place in a bowl and mix with the rest of the ingredients, except eggs.
  2. To boil eggs, boil a pan of water on medium high and add eggs. Take eggs out after 15 minutes and place in a bowl of ice. Use an egg slicer to slice eggs.
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About Sarah Hiller

Eco-maniacal! I love learning about food and health, and then sharing! I'm also an aspiring photographer, lover of kale, dogs, yoga, anything fitness, sunshine, rainbows, unicorns and heavy metal. It is my goal to empower and support people through nutrition and attitude. I have an Etsy store you can check out as well www.etsy.com/shop/ironballoon

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