many of you have asked about my diet. yes, i am still gluten-free. i have celiac's and haven't had gluten in about 8 years now. (although i got sick from contamination while traveling and it took a week to recover. ouch!) but i have found that my body just can't tolerate grains of any kind, gluten-free or not. so on the paleo diet i went, and i've never felt better. i've been eating like this for about four months now, and i'm definitely sticking to it.
i bake a lot for mark and the little one. a lot. i love to bake. but i don't go out of my way to try to find paleo baking recipes because i find i don't even crave anything like that anymore. meal time has become a breeze; i simply modify whatever i'm making for them for my plate. i eat a lot of greens.
we have been roasting a chicken a week, then making stock with the carcass and eventually a big pot of soup that is good for at least a couple of meals. with the slow shift in weather, i wanted to change up my roast chicken recipe a bit. i typically make a rosemary-garlic paste and marinate the chicken for a few hours, then stuff it full of whole cloves of garlic and onions. but last night i wanted something different to celebrate spring and the gorgeous light that streams through the kitchen during prep time.
here's my recipe below: (i never measure, so these are guesses. just change it for your tastes!)
i hightly recommend getting some harissa. we use it a lot. and the chili paste is absolutely fantastic with brussel sprouts!
Spiced Harissa Chicken Marinade
- 1/3 cup of olive oil
- 6 cloves of garlic, minced and crushed
- 1 tsp salt (we use a lot of salt because we roast our chicken in a clay pot)
- 1 tsp of chili paste
- 1/2 tsp. harissa
- pepper to taste
Put salt on cutting board and mince your garlic over it. In a small bowl, combine all ingredients and mix well. Pour over chicken and put back in the fridge to marinate for a couple of hours. Roast as you normally would. (We like to stuff the chicken with garlic and onions and add potatoes around the pan.)
Sauteed Chili Broccoli
- 2 heads of broccoli
- half an onion
- 3 cloves garlic
- 1 1/2 tsp. chili paste
- olive oil
- red pepper flakes
- salt and pepper to taste
Cut the stalks off the broccoli. Cut the broccoli florets in half. I like to leave a 1.5 inch stem on the florets. Slice the onion to create thin, 2 inch strips. Chop the garlic. Heat up 2 tbsp of olive oil in a frying pan. Add the onion and garlic and chili paste. Saute until soft. Add the broccoli and red pepper flakes. Cover for 5-6 minutes until broccoli is soft. Add salt and pepper to taste.
That was our dinner, and it was very good. We decided this recipe was definitely a keeper, and I somehow retained it in my memory to share with you! Happy cooking!
What is coming out of your kitchen these days?