Welcome to Make Mine Paleo!

 Chicken Curry with Riced Cauliflower and Mixed Vegetable Grill

This site was created to provide you with some tips and recipes to get you started on a paleo-based lifestyle. My goal is to get you excited about cooking some great food and enjoying every bite of it. All the recipes on this site have been taste tested by me, my family, and friends. If we don't like it, I won't post it! I'll give you options and substitutions in the recipes for making a dish "paleo-friendly" in case there is an ingredient you don't like or one that you just have to have. Watch for new recipes and other updates and information throughout the week. 


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Eating paleo does not have to be boring or expensive. If you've been grilling a piece of meat for dinner, and just steaming vegetables to round out your meal, try something different this weekend. Here is a great chicken recipe to get you started.

This recipe makes four servings, so you can even have some leftovers for the next day! You can adjust the heat factor up or down to suit your tastes. Make the curry sauce first and then marinate the chicken for at least three hours before cooking. The “riced” cauliflower was a hit in my house. It’s super easy (one ingredient: cauliflower!) and adds some extra nutrition to your dinner.

Curry Sauce

2 Tbsp. extra virgin olive oil

1 medium onion, chopped

1 small tomato, chopped

4 cloves garlic, crushed

1 1” piece ginger root, chopped finely

1 tsp. salt-free garam marsala (spice blend)

8 oz.can coconut milk

Red pepper flakes to taste, or

* ½ tsp. red curry paste, or to taste

*optional
 

Heat oil in a large skillet over medium heat. Add onion and tomato and cook for 5 minutes. Stir in ginger and garlic and cook for 1 minute. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add garam marsala and simmer another 5 minutes. Add curry paste or pepper flakes to taste. Heat another minute. Remove from heat and cool for at least 10 minutes. Put mixture in a blender and process until smooth. Return mixture to pan and add coconut milk. Simmer over LOW heat, stirring constantly for about 10 minutes. Cool.

Chicken Curry Dinner

  

1 cup (plus some extra for serving) of curry sauce

4 chicken breasts, pounded thin

¼ cup raw or roasted (unsalted) cashews,

chopped

Fresh cilantro

Vegetables (see below)

Riced cauliflower (see below)

Marinate chicken in one cup of curry sauce in refrigerate for at least three hours. Heat broiler to high. Remove chicken and place in a  broiler-friendly pan. Cook for 10 minutes on one side, then flip chicken and continue broiling until done (about 10 additional minutes.)  Remove from pan.

Place 1 chicken breast on plate, along with a serving of cauliflower and vegetables. Pour extra sauce over the cauliflower. Sprinkle with chopped cilantro and cashews.

Riced Cauliflower

You may have had cauliflower cooked to resemble mashed potatoes. Now try it as a substitute for rice.

Trim cauliflower head, removing leaves and stem areas. Cut into florets. Put florets into a food processor with chopping knife in place. Process until small grains form. (If you do not have a food processor, chop very finely, or use a grater.)

To cook: Place processed cauliflower into a microwavable bowl. Cover. Steam in microwave for 3 minutes. (Do not add any liquid!)

Mixed Vegetable Grill

I used yellow squash, red bell peppers, onions, and mushrooms. Chop in large pieces and sauté until tender in a pan coated with cooking spray.  Other vegetables could compliment this dish, such as eggplant, or green beans (although they are not strictly paleo).

Enjoy!