I originally found a recipe for Mediterranean Chicken Salad on Epicurious. My modified version eliminated the orzo pasta and substituted sun-dried tomatoes for fresh. There's really only one way I like fresh tomatoes and that's with mozzarella and basil. The texture of fresh tomatoes is always iffy for me and it's so difficult to get one that actually has some flavor that I use sun-dried tomatoes in almost everything. This summer I plan to invest in a food dehydrator and make my own, but for now I buy them in bulk.
This is super-fast and easy if you have already-cooked chicken.
6 tablespoons olive oil
2 tablespoons plus 2 teaspoons tarragon vinegar (for strict Paleo, substitute more lemon juice for the vinegar)
1/2 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
3 cups diced cooked chicken
1 tablespoon chopped fresh tarragon
1/2 cup chopped sun-dried tomatoes
1 6-ounce jar marinated artichoke hearts, drained and chopped
1/2 cup coarsely chopped pitted Kalamata olives
1/3 cup dried currants
1 1/2 tablespoons drained capers
In a mixing bowl, combine the chicken, tarragon, sun-dried tomatoes, artichoke hearts, olives, currants, and capers.
Whisk together the olive oil, vinegar, lemon juice, and dijon mustard. Pour over the chicken mix and stir.
Good on Day 1. Delicious on Day 2.
Continue reading about Paleo-ish Mediterranean Chicken Salad
This is to DIE for!! If you want to be strictly paleo, I guess you could substitute red wine for the Guinness. For me, it is close enough for horseshoes and hand grenades.
1 tablespoon extra virgin olive oil
1 pound (or so) beef, cut into bite sized pieces
1 onion coarsely chopped
2 cloves garlic
2 tablespoons plus 1 teaspoon coconut or almond flour
1 large bottle or can of Guinness (or other dark stout)
beef stock (have at least two cups of home made or a large can of store bought beef broth)
Seasoning - a couple of tablespoons of chopped rosemary and thyme, a dash of oregano is also nice
1/2 teaspoon ground pepper
1/4 teaspoon salt
1 bay leaf
4 parsnips
2 large turnips
4 carrots (cut into bite sized pieces)
Directions:
Heat the oil in a large pot.
Add the beef and brown well, on low/medium heat. Add the onions and saute until tender, about five minutes. Add the garlic and saute until fragrant, about 1 minute.
Sprinkle in the flour and stir. Add the Guinness and enough beef stock to cover the meat.
Add the seasoning, bring to a boil, reduce to low and cover and simmer until the meat is tender. About 2 hours on LOW. Check about 3/4 way through and add a little more broth or Guinness if needed to keep the meat well braised.
Add the vegetables and just enough additional beef stock to cover. Bring to a boil, reduce the heat and simmer until they are tender, about 20-60 minutes depending on how big of pieces you cut.
Remove Bay leaf. Garnish with fresh parsley (optional) and serve.
So you are saying WTF is CrossFit? or Hashing? or Paleo? or Zone? Read on!