paleo

Over the past year (yes, I’ve been blogging for over a year and I LOVE it!) I have collected many, many cookbooks. I love sharing my favorite books with my amazing followers and fellow food bloggers. BTW, If you don’t already food blog, I highly recommend starting one! Find out how to start a cooking blog here.

I don’t follow a Paleo Diet but I love learning how to cook new recipes. The cookbook is called Eat Drink Paleo

Some of my favorite recipes:

Baked Apple and Pork Meatballs//Sweet Potato and Caramelized Garlic Soup// Paleo Beef and Porcini Shepard’s Pies

The premise of Paleo:

  • Eat whole, unprocessed, nutrient-dense, nourishing foods. Prioritize grass fed and pastured meats and eggs, wild-caught seafood, and vegetables. Enjoy fruit, nuts, and seeds in moderation.
  • Avoid foods that will harm us by causing systemic inflammation, wrecking our guts, or derailing our natural metabolic processes. Abstain from toxic, pro-inflammatory foods like gluten-containing grains, legumes, sugar, and the laboratory-concocted food found in the middle aisles of your neighborhood supermarket.

 

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I plan on making a few this weekend so stay tuned for my food photos and comments/critiques! Click on the cookbook above to start cooking from Eat Drink Paleo and let me know how you liked the recipes!

 

xo,
April at The Thin Kitchen

april sitting on counter 6 laughing black and white

 

 


15 Comments

Spicy Chipotle Shredded Chicken

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Spicy Chipotle Shredded Chicken


Yields: 4 servings

INGREDIENTS: 

  • 3 individual chipotle peppers in adobo sauce + 1 teaspoon of their sauce
  • 4 cloves garlic
  • 1 tablespoon oil
  • 1 cup freshly squeezed orange juice (store bought is fine – I just use my own so there’s no added sugar)
  • 1½ cups reduced sodium chicken broth
  • ½ cup light beer (or replace with ½ cup broth)
  • ½ cup fresh cilantro, chopped
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons yellow mustard
 
INSTRUCTIONS
  1. Mince the chipotle peppers and garlic cloves. Heat the oil in a large pot over medium heat. Add the garlic and chipotle; saute for 1-2 minutes, stirring constantly to prevent burning. Smells will be yummy.
  2. Add the orange juice, chicken broth, beer, and cilantro and turn the heat to high to bring to a boil. Add the raw chicken breasts; cover and reduce heat to medium-low. Simmer for 15-20 minutes or until the chicken breasts are cooked through. Remove the chicken breasts from the pot and place on a cutting board for a few minutes to cool. Shred the chicken with two forks.
  3. Meanwhile, keep the sauce left in the pan over low heat. Whisk in the mustard and cook the sauce until it reduces by about half and you get all that mmm mmm good flavor in a thicker, more concentrated sauce. Add the shredded chicken back to the pot with the sauce and toss to combine. Top with additional fresh cilantro.

 

I’d love to hear your comments!!

-April

 


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9 Comments

Vanilla Almond Chia Seed Pudding

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I was so excited to make chia seed pudding! It is all the rage lately and I have never even tried it. It is extremely easy to make and of course tastes amazing.

I made this on Sunday with my neighbor Hanja (who is awesome).  We basically turned Sunday into a major girl day full of boy talk, Real Housewives of New York City, cooking, wine, power walking, skinny cocktails- and did I mention boy talk?

Hanja and I randomly became friends one night when I was bored. I knocked on her door and basically asked her to come grab cocktails with me. She was down and since then we have become good friends. Unfortunately Hanja will be moving to NYC, but that just gives me an excuse to visit her.

Nutrition:

1ounce of chia seeds contains:

  • 11 grams of fiber
  • 4.4 grams of protein
  • Omega-3 fatty acids
  • 137 calories

Omega-3’s lower inflammation levels in your body which may prevent heart disease and cancer. Fiber slows digestion and can prevent diabetes.

Why I love chia seed pudding:

  1. It totally works as a dessert
  2. You can get creative… aka chocolate almond milk + peanut butter chia seed pudding?  YUM!
  3. It’ easy to prepare
  4. Way cheaper to make it yourself then order from a restaurant

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Vanilla Almond Chia Seed Pudding


Yields: 4 servings // Prep time: 10 minutes // Refrigeration time: 4 hours

Ingredients:

  • ¼ cup raw chia seeds
  • 1 cup sweetened vanilla almond milk
  • 1 cup plain non-fat Greek yogurt
  • 1 teaspoons pure vanilla extract
  • 3 Tbsp pure maple syrup
  • 1 cup fresh blueberries
  • 4 Tbsp slivered almonds

Directions:

  1. Add chia seeds, yogurt, almond milk, vanilla and maple syrup to a medium sized bowl. Whisk to combine.
  2. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally. For best results, let the chia pudding refrigerate overnight.
  3. When it’s ready (it will thicken and turn into a pudding) place in a bowl and top with blueberries and slivered almonds.

I’d love to hear your comments!!

-April

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2 Comments

Vegan Lentil Curry Bowl with Cilantro Sauce

vegan lentil bowl with cilantro sauce

Vegan Lentil Curry Bowl with Cilantro Sauce


Yields 6 servings \\ Prep time 60 minutes \\ Cooked time 30 minutes

Ingredients
For the Cilantro Sauce
  • 1/2 cup fresh cilantro
  • 3/4 cup roasted cashews
  • 1/3 cup water
  • 1/4 teaspoon salt
  • Juice of two limes
  • 1-2 teaspoons honey or agave nectar
For the Roasted Carrots:
  • 8 carrots, peeled and chopped into bite sized chunks
  • 1 Tablespoon canola oil
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • salt to taste

For the Rice and Lentil Curry

  • 1 cup brown basmati rice (I used Uncle Ben’s precooked rice)
  • 1 Tablespoon canola oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic
  • 2 Tablespoons red Thai curry paste
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • 1 cup precooked lentils, rinsed (find in refrigerator section at Trader Joe’s)
  • 8 ounces tomato pure
  • 1 cup vegetable broth
  • pinch of salt
  • avocado and cilantro for topping
 
Directions
  1. For the sauce, puree all ingredients in a food processor or blender until smooth. Taste and adjust.
  2. For the carrots, toss all ingredients together. Roast at 450 degrees for 20-30 minutes or until golden brown.
  3. Cook the rice according to package directions. Or purchase precooked rice and heat according to directions. 
  4. For the curry, heat the oil in a skillet over medium heat. Add the onion and garlic; saute for 3-5 minutes. Add the curry paste and spices; saute for 2-3 minutes
  5. Add the precooked lentils, tomato sauce, and broth. Simmer until lots of the liquid has evaporated.
  6. Add the precooked rice to the lentil mixture; stir to combine, adding extra broth or water as necessary. Season with salt.
  7. Serve in bowls topped with the roasted carrots, avocado slices, cilantro, and cashew dressing.

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