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Curry Chicken Salad

I created this curry chicken salad to use part of a rotisserie chicken that I had no other plans for and wanted to jazz it up! I purchased some butter lettuce leaves from Trader Joe’s and put a little scoop of this salad on top for a quick grab and go lunch! Mmmm… so delicious!

What’s also awesome is that I’m currently doing a little Weight Watchers trial, and I love low low in points these really are for how yummy and satisfying they are! The way I made them, I believe they are about 4 smart-points for two large-ish leaves and scoops. Not a bad lunch! (make sure you calculate how many points your recipe turns out to be)

Disclaimer: I tend to not follow recipes to the T…. so my recipes that I post on here are also sort of set up in that same manner of allowing the cook to “feel” your way through making these. You have insticts! Use your judgement when it comes to everything. If you can use only 1 tablespoon of mayo and it’s the consistency you like, then stop there! Etc… Hope this helps!

2017-05-08 12.56.42

Curry Chicken Salad

Ingredients

  • 2-3 cups Pre-cooked rotisserie chicken
  • 1/2 container of fat-free plain greek yogurt
  • 2-3 T. mayonnaise (can use light, if you'd like) or to taste
  • 1-2 T. curry powder
  • 1 t. turmeric (optional, but healthy!)
  • 2-3 green onions, chopped
  • 1/4-1/2 c. cilantro, chopped
  • 1/2 apple, chopped
  • 1/4 c raisins (optional) - i didn't use these, but you can if you want it a little sweeter
  • 1/3 c. cashews, chopped (or any nut you enjoy)
  • 1 T. lemon juice (or to taste)
  • salt and pepper to taste

How To Create This Masterpiece

  1. Break up the rotisserie chicken into small pieces (I use my hands, but you could chop with a knife), and put in a medium bowl. Add all the other ingredients and stir to combine. That's it! Keep in the refrigerator until ready to eat (flavors become even better over time). Serve alone, on a great big yummy salad, or on butter leaves, as shown.
http://wittygourmet.com/curry-chicken-salad/

 

 

 

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When I first saw this Paleo and Whole30 friendly crock pot recipe, I thought the mix of Mexican and Curry flavors seemed intriguing! This is so flavorful, it’s ridiculous! I adapted the recipe to yield more stew for leftovers and to add more flavor than the original recipes. Enjoy your culinary trip! :)

Mexi-curry Stew – Let’s use the Crock Pot!

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes

Ingredients

  • 1 sweet potato
  • 1 yam
  • 2 red bell peppers
  • 2 T. Ghee
  • 4 c. chicken broth
  • 3-4 chicken breasts
  • 2 T Olive Oil
  • 2 t. Cumin
  • 4 t. green curry paste
  • 6 cloves of garlic, chopped
  • 2 c. chopped tomatoes
  • salt and pepper to taste
  • 4 green onions, chopped
  • 1 avocado, cut in chunks
  • 1 or 2 limes
  • 1 can of coconut milk

How To Create This Masterpiece

  1. Put ghee in the bottom of the crock pot and place the chicken breasts in the bottom of the crock. In a large skillet, heat the olive oil, curry, and cumin for about a minute at medium heat, stirring to combine. Add tomatoes, peppers, and garlic to the skillet and cook for another 2-3 minutes. Add the skillet mixture to the crock pot. Add the chicken broth to the crock pot and cook on high for about an hour. Add sweet potatoes, carrots and cook for another 2-3 hours, until the chicken shreds easily. At the end of the cooking time, shred chicken. (Sometimes I have to take it out to do that, that’s fine). Add a can of coconut milk about 15 minutes before serving. Garnish bowls of the Stew with chopped green onion, avocado, and squeeze some lime.
http://wittygourmet.com/mexi-curry-stew-lets-use-the-crock-pot/

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Cabbage & Pineapple Salad

Cabbage & Pineapple Salad

Ingredients

  • 1/2 Pineapple, diced really small
  • 1/2 jalapeno, seeds removed and mined
  • 1 bunch cilantro, chopped
  • 1/2 red pepper, chopped
  • handful of roasted pepitas (pumpkin seeds)
  • 1/2 head of a large green cabbage, thinly sliced
  • Dressing:
  • juice of 1-2 limes
  • 1 t. apple cider vinegar
  • 2-3 T. olive oil
  • salt
  • pepper
  • 1 t. chili powder

How To Create This Masterpiece

  1. whisk the ingredients for the dressing together. mix the other ingredients together and add the dressing! Easy!
http://wittygourmet.com/cabbage-pineapple-salad/

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Crock Pot Savory Pork Chops

These pork chops are SOOO yummy! They end up super tender – think fall part – and easy!! I started with a recipe from AllRecipes with this one and modified it a bit! These went so fast, I am going to double the recipe next time so we’ll have yummy leftovers! Enjoy!!

Crock Pot Savory Pork Chops

Ingredients

  • 1/4 c olive oil
  • 2 c. chicken broth
  • 3 cloves garlic, minced
  • 1 T. paprika
  • 1 T. garlic powder
  • 1 T. poultry seasoning (I use Zenders)
  • 1 t. dried oregano
  • 1 t. dried basil
  • 4 thick boneless pork chops
  • salt and pepper to taste

How To Create This Masterpiece

  1. In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.
http://wittygourmet.com/crock-pot-savory-pork-chops/

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Pork Chops with Leeks and Dijon Mustard

These are SOOOOO delicious and unique! Definitely a go-to recipe every couple of weeks!

Pork Chops with Leeks and Mustard

Ingredients

  • 4 thick cut pork chops
  • 1 t. salt
  • 2 t. chopped fresh Thyme (or dried works too)
  • 1 t. chopped fresh rosemary (or dried too)
  • 1 t. pepper
  • 1 T. olive oil
  • 3 leeks, sliced (white and light green parts only)
  • 3 garlic cloves
  • 1/4 c brandy (use chicken broth or even apple cider vinegar if not cooking with alcohol)
  • 1 c low-sodium chicken broth
  • 2 t. chopped fresh sage (or dried)
  • 2 T. dijon mustard

How To Create This Masterpiece

  1. Pat chops dry with a paper towel. Mix the salt, thyme, rosemary, and pepper in a small bowl. Sprinkle the mixture on both sides of the chops and pat to stick. Let stand at room temperature for as long as you can before cooking.
  2. Heat a heavy large skillet over medium high heat. Add the oil and then the pork shops. Sear until brown, about 4 to 5 minutes per side. Transfer the chops to a plate.
  3. Add chopped leeks to the pan and add more oil if necessary. Saute about 7 minutes to soften them. Add garlic and stir about a minute. Add brandy and then broth and bring to a boil, scraping the pan. Add sage and stir.
  4. Nestle chops into the leeks in the pan so that one side touches the bottom of the pan, if possible. Reduce heat to medium-low. Cover and simmer for about 3 minutes. Turn chops over, cover and simmer about 3-5 minutes longer, until cooked through. Transfer chops to a plate and tent with foil.
  5. Boil the liquid in the pan about 3 minutes until some of it evaporates a little. Turn off the heat. Whisk in mustard. Serve over the chops.
http://wittygourmet.com/pork-chops-with-leeks-and-dijon-mustard/

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With a title like that, you’re probably thinking… man, she sure is full of herself! Well, yes. Yes I am, at least when it comes to this recipe! This is by far the best chili I’ve ever made or eaten, AND it’s Paleo friendly?!? It’s perfect!!What’s so unique about this recipe is a few out-of-the-ordinary ingredients like COFFEE and PUMPKIN PIE SPICE! They totally jazz it up! It’s incredible!

The recipe below has been carefully constructed and perfected, but feel free to play with it too! We like our chili with a kick, so that’s what this provides. If you don’t like things so spicy, cut back on the cumin and chili powder just a bit. It’ll still be super tasty! :)

If you make it, please leave a comment and share your thoughts and trials and errors! Enjoy!!!

Paleo Chili recipe healthy no beans whole30

Paleo Chili recipe

The Best Paleo Chili Recipe Ever Created

Ingredients

  • 2lbs lean ground beef (good) or grass-fed ground beef (best)
  • 2 medium onions, chopped
  • 1 large green bell pepper, chopped
  • 1 large yellow bell pepper, chopped
  • 3-5 cloves garlic, minced
  • 1 – 28oz can tomato pureé
  • 1 – 14oz can tomato sauce
  • 1 1/2 cups coffee
  • 3T chili powder
  • 2T cumin
  • 1T oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp pumpkin pie seasoning (substitute with 1tsp cinnamon + 1tsp nutmeg)
  • 1/2 tsp cayenne (optional)
  • 1 tsp sea salt + sprinkle
  • 1 tsp pepper + sprinkle
  • 1 T coconut oil
  • 2 or 3 medium zucchinis - chopped

How To Create This Masterpiece

  1. Sauté onions and bell peppers in coconut oil over med-high heat in a large dutch oven or soup pot. Sprinkle with salt and pepper. About 5 minutes.
  2. Add beef and garlic and cook until brown. About 7 minutes.
  3. Add tomato pureé, tomato sauce, coffee and spices. Bring to a boil, then reduce heat and simmer 1-2 hours. Add zucchini during the last 30 minutes or so. Enjoy!
http://wittygourmet.com/the-best-paleo-chili-recipe-ever-created/

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Sweet & Spicy Salmon Rub

salmon

This is a super versatile rub! Enjoy!

 

Sweet & Spicy Salmon Rub

Ingredients

  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon chili powder
  • 3 tablespoons brown sugar
  • 1 tablespoons kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper

How To Create This Masterpiece

  1. Combine all ingredients and rub on salmon before grilling. Make a double batch to have on hand next time you decide to grill. Also good on steaks, ribs, chicken, etc!
http://wittygourmet.com/sweet-spicy-salmon-rub/

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Oven Roasted Brussel Sprouts

I secretly love brussel sprouts :) My husband isn’t a fan, so I like to make a batch of these babies and eat them with lunches without him! This is a simple recipe, nothing fancy really, but they’re tasty and really good for you! I’ve also followed this recipe with asparagus, the only thing you should change with asparagus is the cooking time, reducing it to 15-20 minutes. Enjoy!!

Roasted Brussel Sprouts

Roasted Brussel Sprouts

Oven Roasted Brussel Sprouts

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

  • 1 lb brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
  • 2 Tbsp extra virgin olive oil
  • ½ tsp. garlic powder
  • 1/2 tsp (scant) fine sea salt, or to taste
  • black pepper to taste

How To Create This Masterpiece

  1. Preheat oven to 400 degrees. Add brussel sprouts and garlic to a large mixing bowl, drizzle with olive oil and toss. Spread onto a cookie sheet in an even layer. (I put foil down on the cookie sheet for easy clean up). Sprinkle with salt and pepper and garlic powder
  2. Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 20 - 25 minutes total.
  3. Not quite as good for you adaptation: toss some parmesan cheese in with the oil :)
http://wittygourmet.com/oven-roasted-brussel-sprouts/

 

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Crock Pot Carnitas

This recipes is one of my all-time favorites! It is so delicious! I usually make a batch and have enough for a few meals of leftovers too, like eggs and carnitas for breakfast, and adding the meat to salads for lunch! Can’t beat that! Let me know how you like it!

 

Crock Pot Carnitas

Rating: 51

Prep Time: 20 minutes

Cook Time: 8 hours, 10 minutes

Total Time: 8 hours, 30 minutes

Ingredients

  • 4 lbs. pork butt roast
  • 2 Tb. fat (olive oil, bacon grease, etc)
  • 1 large onion, chopped
  • 5-6 garlic cloves, peeled and smashed
  • 1 c orange juice
  • 2 tsp. liquid smoke
  • 1 Tb. salt
  • 1 Tb. cumin
  • 2 Tb. chile powder
  • 1 tsp. ground black pepper

How To Create This Masterpiece

  1. Smear the fat/oil on the bottom of the slow cooker and up the sides a little. Cut the pork into large chunks (about 8ths) and place inside the slow cooker. Then add all remaining ingredients on top of and around the pork.
  2. Turn the slow cooker on: Low for 8-10 hours, or High for 4-6 hours. Once the pork is fork-tender, use 2 forks to shred the meat into the juices. If you like your carnitas crispy on the edges (like it's served in restaurants) use a slotted spoon to scoop the meat out of the juices and spread in a thin layer on a baking sheet(s) (covered with tin foil for easier cleanup). Place on the upper oven rack and broil for 2-5 minutes, until darker crispy edges form. Do not take your eyes off the broiler--you can burn the carnitas quickly.
  3. Serve however you'd like! as a filling with tortillas, over a salad, as a taco filling, etc!
http://wittygourmet.com/crock-pot-carnitas/

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paleo shepherd's pie with cauliflower mashed potato topping

Shepherd’s pie is comfort food at it’s best. A while ago I discovered using cauliflower to make ‘mashed potatoes’ and I have never been the same since! This recipe combines the best of those ‘mashed potatoes’ with comfort food it would satisfy even the pickiest man, I think :) I found a recipe online and adapted it a little bit for our tastes. The original version was fairly bland, which is probably more authentic to an English Shepherd’s Pie, but we like more flavor :)

FYI, I have spent a few years trying to perfect the technique of making the cauliflower mashed potatoes and I am excited to say that I have FINALLY perfected the process! I have tried everything from trying a simple potato masher (which failed at Thanksgiving) to a food processor (which was almost perfect, but terribly inconvenient to clean up after), then my husband bought me an immersion blender when it was on sale one day! After using that neat little gadget the last time I made a batch, I am ready to declare that it’s the best way to make them! If you don’t have one already, they’re actually pretty inexpensive to get (wait for a sale, we got ours for about $15, I think!) (you can also get one on Amazon here Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender, Brushed Chrome), easy to clean, and don’t take up too much space. Perfect!

Anyway, onto the recipe! If you make it, let me know what you thought and if you made any modifications of your own! MMMMMMmmmm! I will get a better picture next time I make it! :)

paleo shepherd's pie with cauliflower mashed potato topping

paleo shepherd’s pie with cauliflower mashed potato topping


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Paleo friendly Shepherd’s Pie – Cauliflower topping

Rating: 51

Comfort food that's good for you! :)

Ingredients

  • 1 head cauliflower, chopped into florets
  • 2 tablespoons fat (lard, tallow, ghee, coconut oil, etc) I like using Grass-fed butter
  • 1 onion, diced
  • 2 celery ribs, diced
  • 3 carrots, diced
  • frozen peas (about a half bag)
  • 2 cloves garlic, minced
  • 1 pound ground beef or lamb
  • ¼-1/2 cup homemade beef broth or low-sodium organic
  • 1 tablespoon ketchup or tomato paste
  • Worcestershire sauce (about 4 tablespoons)
  • salt and pepper to taste
  • 2 tablespoons butter or chosen fat
  • ½ cup shredded cheese (don't use for Paleo)

How To Create This Masterpiece

  1. Preheat the oven to 400 degrees. Grease a 2-3 quart casserole dish and set aside.
  2. In a large pot, steam cauliflower until tender.
  3. Heat 2 tablespoons of fat in a large skillet over medium high heat. Add the onion, celery, carrots and garlic and cook until beginning to soften, around 5 minutes.
  4. Add the ground meat to the pan and cook until browned. Add beef broth as necessary to keep the mixture wet. Add the ketchup or tomato paste (if using), worcestershire sauce, and peas, and season with salt and pepper. Let simmer while you prepare the cauliflower topping.
  5. To make the topping, drain the cooked cauliflower. Mash or puree with a immersion (stick) blender until smooth. Add 2 tablespoons of fat and season with salt and pepper.
  6. To assemble, spread the meat mixture on the bottom of the dish. Top with the cauliflower mixture and smooth with a spoon. Cover with shredded cheese, if using.
  7. Bake for 30 minutes or until the top is brown and bubbly. Serve warm.
http://wittygourmet.com/paleo-friendly-shepherds-pie-sooo-delicious/

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