Today’s recipe come’s from Hanoi, Vietnam. My husband and I have been travelling through Vietnam after our exploration of Thailand and it has been delicious! The fresh herbs on every single dish make them so incredibly fresh and bright. We took a cooking class in Hanoi at a great school called Hidden Hanoi. We took a tour of the food market and then went back to the kitchen to make several dishes including this delicious Stewed Chicken with Lotus Seed, a classic winter Vietnamese dish. Keep Reading…
Just up the street from our house in Santa Monica, there’s a chicken and waffle joint that people line up around the block for. Every time we walk our dog by the place, we are faced with the difficult decision of either caving in to that crispy fried chicken and delicious buttery waffle or to take the high road by turning our head (and nose) the other way and just keep on walking. To the dismay of our dog, we keep walking on.
Well two years of this torturous avoidance of chicken and waffles and I’ve finally had enough. Today is the day I stop depriving myself of this delicious Southern Comfort food. I gotta satisfy my soul, baby. With some arm pulling, Chris agreed to us buying a waffle iron under the condition that I blow his mind. Challenge accepted.
The Super Bowl is quickly approaching so don’t be the one fumbling in the kitchen this year on February 2.
In honor of Super Bowl XLVIII, we present to you 8 awesomely delicious, fast and super easy paleo/gluten-free chicken wing recipes for the 8 teams left standing in this weekend’s Divisional Round of the NFL playoffs.
Test these epic wings out this weekend and then make your favorites for your Super Bowl party!
Trust me, your friends will be impressed.
And for the record, my boyfriend Chris and I made all 8 wing recipes in 1 week.
We have been eating wings non-stop for 5 consecutive days.
I am on Day 10 of the Paleo Secret 30 Day Challenge and I’ve already dropped 4 pounds… and this is after eating chicken wings for a week.
This was a great skillet dish I threw together for dinner with the produce I had in the kitchen and added a little Moroccan spice mixture to it. It turned out great so I thought I would share.
I ate the leftovers for breakfast the next day with half an avocado diced on top… delicious!!
Clean, slice and chop all your veggies.
Melt coconut oil in a large skillet on medium heat.
Salt and pepper chicken chunks and add to skillet.
Cook until browned but not cooked all the way through.
Add in onion and butternut squash.
Add in spices.
Cook until squash is fork tender.
Add in broth and chard and cook a few minutes until chard is cooked down.
I used a lid on the skillet to help steam the chard a bit.
Toss in the olives at the end and stir to warm entire mixture.
Add in additional sea salt and pepper to taste.
This dish is inspired by a recipe I found in the most recent Edible Austin magazine.
I tweaked a few things, used chicken instead of quail, and “paleofied” it.
It was quite delicious!
I loved getting the chicken, squash curry and cauliflower rice all in one bite. Yum! Keep Reading…