Thursday, April 23, 2015

Mexican Spiced Chicken (paleo)

Lately, I feel like I keep eating the same meals over and over, but finding time to constantly come up with something new and palatable feels draining at times. I don't want to buy condiments or spices for something I'll be making one time because then I have to store the remainders, and I so badly want to downsize my kitchen. Every time I move, I have more boxes for all my kitchen stuff then for the rest of my apartment combined.

This mexican spiced chicken worked out well because I got to come up with something new to make using things I already had at home. It has the added bonus of not containing sugar or vinegar. While I haven't been following the candida diet, any meal I can make that respects its guidelines makes me feel better about the fact that I've been majorly slacking off with my health.

Mexican Spiced Chicken (paleo)

4 chicken legs with backs, skin on, bone in
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1 tsp oregano
1/2 tsp garlic powder
To taste: salt, pepper, cayenne pepper
OR use a Mexican spice blend

Preheat oven to 375F.

Rinse the raw chicken and dry with paper towels. Mix the spices together in a small bowl and spread evenly between the four pieces of chicken.

Cook the chicken for about half an hour or until fully cooked. If you like your chicken extra crispy, broil until the top is brown, but watch it closely.

Wednesday, April 1, 2015

Curry Kale Chips (vegan, paleo)

I should just change my name to "That Curry Girl". Honestly, I've thought of curry-ing pretty much everything I eat. I mean, things that you would never think of flavouring with curry spices. You know, like kale chips. Oh, except I didn't THINK of curry-ing kale chips, I curried kale chips.

I woke up in the morning and considered going to yoga, but since I did two back to back yoga classes the night before, I opted for a calm day, free of the stress of the one hour commute to the yoga studio. So, I stayed home and made kale chips.

Curry Kale Chips (vegan, paleo)

1 small bunch kale
1 tbsp olive oil
1/2 tsp ground ginger
1/2 tsp turmeric
1/2 tsp cumin
1/4 tsp ground coriander
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cardamom
Optional: cayenne pepper to taste
Salt to taste
(You can just use curry powder instead if you prefer)

Preheat over to 350F. Line a baking sheet with parchment paper.

Wash and dry the kale. Remove ribs, tear into bite-sized pieces, and place on the baking sheet. Add the oil and the spices and toss to coat evenly.

Bake for 15-20 minutes, taking it out halfway through to toss around.

Monday, March 16, 2015

4 Ingredient Beet Radish Salad (vegan, paleo)

I've noticed that I have a tendency to fall off the face of the Earth in the winter. Spring is upon us now, and after some careful consideration, I've decided to bring some changes to my blog. When first starting out, the majority of my readership appreciated my vegan posts and so I felt compelled to post vegan recipes. However, I've made changes to my diet that make it difficult for me to keep this blog running on vegan posts.

I've had to increase my meat consumption over the winter. It started out when I was doing a candida cleanse. It was easier for me to cook meat without all the restricted ingredients. Of course, the cleanse itself was making me feel better, but then I started to notice that I wasn't losing weight as readily as before. As a fairly lean person, I struggle to keep on weight, and my past attempts to put on muscle hadn't been very successful. Recently, with my increased meat consumption, I'm finally seeing more muscle.

In order for me to gain muscle, it takes me an amount of protein I wouldn't normally recommend to someone else my size. I know it's possible to get high amounts of protein on vegan days, but I've also noticed that I don't digest grains and legumes as well as the average person. That's not to say I'm entirely cutting those foods out, but I haven't been coming up with new vegan meals. I spent all winter feeling a resistance to posting meat posts because of my vegan readers, but in order to keep my blog going, I will need to make changes. Of course, the odd vegan post will still come up (such as this one!), but essentially, my blog is getting an "attitude makeover".

And now, for the reason you're actually on this post today. I make this salad when I need a way to incorporate raw beets into my diet. I'm not the biggest fan of beets, but this salad is one way I'll actually somewhat enjoy them. Beets and radishes are liver cleansing, and I know that my liver can always take a bit of extra help. If you haven't worked with beets before, I will warn you that your hands will be a funky colour by the time you're done cutting everything.

4 Ingredient Beet Radish Salad (vegan, paleo)

1 large beet or 2-3 small beets, peeled
1 large watermelon radish (aka pink radish) or 2 small watermelon radishes, peeled
1 lime, zested and juiced
1/2-1 tsp chili power (or to taste)

Peel and chop the beets and radishes. Zest the lime and then juice it. Add the chili powder and mix well. Will store in an airtight container in the fridge for 3-5 days.

Monday, December 15, 2014

Acorn Squash Wedges (vegan, paleo)

Happy December! Thankfully, this year hasn't been too too cold just yet, unlike last year. I am trying to eat more seasonably, though, so I've been eating quite a few root vegetables this winter. I had actually never tried making acorn squash until yesterday, but I figured I really should. It turns out that acorn squash is one of the easiest winter squashes to cut.

I won't try to take credit for this recipe because there are all kinds of variations on these online. I just figured I'd make this a little more allergy friendly. Make sure you have a sharp knife before starting.

Acorn Squash Wedges (vegan, paleo)

2 acorn squashes
2 tbsp coconut oil
1-2 tbsp coconut sugar
Salt, pepper, and chili powder to taste

Preheat oven to 400F (or preheat it when you're done cutting the first squash).

Cut the squash into wedges. To do that, I took a really sharp knife and stuck the point into one of the ridges at a 90 degree angle from the counter, then pulled the knife down, sort of like a lever, to be parallel to the counter. Once the squash was almost cut in half, I stuck my thumbs in and pulled the halves apart. To cut each half into wedges, I reinserted the pointy part of the knife and slid the knife downwards. I got about 4-5 wedges out of each half.

Place the wedges into an oven-safe pan. Spread the oil and coconut sugar evenly between the wedges, then add salt, pepper, and chili powder.

Cook for 20 minutes. If sauce starts to accumulate at the bottom of the pan, pour it back onto the wedges, then cook for another 20 minutes.