Paleo is Pretty: Our colorful Wednesday-night dinner.
Paleo is pretty. Really. The things I cook are so much more colorful than what I was cooking just a few weeks ago. Our dinner on Wednesday night was especially pretty and delicious, brimming with different flavors and textures. It was satisfying too!
I made a variation on Sarah Fragoso's
, a salad of my own concocting and some roasted root veggies.
Pesto Skillet Chicken (my version)
3-4 large Chicken breasts
2 Tbs. coconut oil
2 Tbs. minced garlic
1 onion, sliced into rings and halved
Splash of white wine
Juice from 1/2 a lemon
salt and pepper
Heat oil in a large skillet on high heat. Rub chicken breasts with mix of sea salt and pepper. Place chicken in skillet and brown on both sides, about five minutes each. Add garlic, onions, splash of wine and chicken stock to the pan. Cover and cook on medium heat for another 15-20 minutes depending on the thickness of the meat. Top with Walnut Pesto and serve.
Walnut Pesto (from Sara Fragoso)
4 oz fresh basil (3 ½ cups)
1 cup walnut halves and pieces
6 garlic cloves
1 cup olive oil
1 tsp sea salt
Juice from ½ a lemon
In a food processor add the walnuts, garlic, sea salt, and olive oil. Process until smooth. Add the basil and lemon juice and process again until smooth. Slice the chicken and spoon the pesto sauce on top to serve.
Roasted Root Vegetables:
Preheat oven to 425
Peel and chop two small beets and turnips.
Roughly chop 1-2 cups butternut squash.
Quarter one small sweet onion.
roughly chop 2-3 large carrots.
Peel 3 garlic cloves.
Toss in olive oil, sea salt and pepper. Place in 9x13 baking dish and roast for 50 min, or until tender.
Ginger Slaw:
Finely chop 1/2 of purple cabbage head.
Thinly slice or grate one large carrot.
Finely chop one granny smith apple.
Finely mince fresh ginger (to taste).
Toss in a bowl with olive oil, apple cider vinegar.
Sprinkle with sesame seeds and toss again.
Serve with sliced avocado.
Happy eating!
Sarah