So for the entire month of February, I’ve decided to go paleo. For those of you who don’t know, paleo is short for paleolithic. It is a diet that was created around what nutritionists and historians theorized to be the diet of our paleolithic ancestors. It’s also known as the caveman diet. This is because the entire diet consists of lean protein, fruits, vegetables, and healthy fats. So by doing this I have cut the following things out of my diet:
- Grains (rice included)
- Legumes (including peanuts, beans, soy, etc.)
- Refined sugar
- White potatoes
- Any processed foods
- Refined vegetable oils
I’m also limiting my salt intake. So why do this to myself? Supposedly, this was the way nature intended us to eat. It’s better for your digestive system, and has been known to have various health benefits. I figured I’d give it a 30 day trial. So here I am on day 5 of my 30 day challenge… and I’m actually enjoying it. The chef in me enjoys the culinary aspect of the challenge. As you can probably tell by this food blog, I’m sort of a food snob. I won’t settle for boiled chicken and steamed broccoli for the entire month. So I’ve been coming up with some creative solutions. For example, did you know you could make delicious blueberry pancakes with coconut flour? The meal featured in this post is 100% paleo approved. It has lean protein (organic chicken breast), veggies (poblano peppers and pico de gallo) and even fruit (plantains). And sure the plantains are fried but I used organic coconut oil, which is rich in healthy fats. So scroll down to see what I’ve been up to and for my very own recipes!
Pico de Gallo:
- 2 plum tomatoes diced
- one green onion diced
- 1/4 cup of chopped cilantro
- 2 tbsp of red onion diced
- lime wedge
- Fresh ground black pepper to taste
- 1/2 a jalepeño pepper (optional)
Combine all of the chopped ingredients in a small bowl, squeeze lime over the mixture and finish it off with a dash of freshly ground black pepper.
Poblano Peppers stuffed with Shredded Mexican Chicken:
- 4 poblano peppers
- 2 boneless skinless chicken breast
- 1/4 cup of diced red onion
- 1/4 cup diced green bell pepper
- About 1 tbsp of chopped cilantro
- 1/3 cup of your favorite taco sauce (store bought or home made)
To roast peppers:
Wash those poblanos. No one wants pesticides. Put your broiler on. Line a baking sheet with tin foil. Place the peppers on the sheet under the broiler. Turn them every 5-10 minutes so that the outside of the skin gets nice and dark and bubbly. You want it to look this way because the skin will be removed, and it makes that whole process easier, not to mention making the peppers taste better. Once all sides are nice and dark and bubbly looking remove them from the broiled and place in a bowl. Cover the bowl with a towel or some plastic wrap. This will steam them up and make the skin even easier to remove. After you let them stand for about 10 minutes, they’re ready to be moved to the cutting board. Carefully remove the skin, stem and seeds. Be gentle! because we want the pepper in one piece so we can fill it up with our tasty chicken. In order to remove the stems and seeds, I found it easiest to make an incision down one side of the pepper and sort of spread it out like a nice pepper blanket.
This is what you should be working with at this point.
To make shredded Mexican chicken filling:
Salt and pepper the chicken breasts lightly. Grill them until they’re fully cooked. Using two forks, shred up the cooked chicken breast. Next, sauté the green bell pepper, and red onion in a pan until tender. Add the shredded chicken breast, cilantro, and the taco sauce. Mix until combined, and remove from the heat so as not to overcook the chicken.
This is the taco sauce I got. It was on sale at Whole Foods and was surprisingly awesome. And paleo approved since its all natural!
Finally, put a generous amount of chicken filling on top of your poblano blanket, and wrap the chicken up nice and cozy.
- 2 ripe plantains
- 1 tbsp coconut oil
- sea salt (optional)
- cinnamon (optional)
- honey (optional)
Peel your plantains. Cut them on a diagonal to give them a bit more surface area to fry… about 1/4 inch thick. Heat up the coconut oil in a frying pan. Fry the plantain slices in the oil for about 3-5 minutes on each side, or until nice and brown. Flip em and fry the other side! Remove from oil and place onto a paper towel. Sprinkle with cinnamon and sea salt. Finally, drizzle them with honey before serving them with your amazing latino-paleo meal.