This lemon fennel chicken recipe will provide you with a delicious protein filled meal requiring minimum prep and cook time. Fennel is an excellent aid in speeding up your digestion and tastes amazing when paired with lemon and chicken. Use homemade chicken stock to add even more health benefits to this delicious meal!
Recipe By: Emily Martin
Try this delicious recipe of quinoa and vegetables for lunch, dinner or any side dish. If you incorporate grains in your diet, quinoa is a healthy gluten free grain that is easier on your digestive system than others. Soaking the quinoa prior to cooking can also help remove even more of that phytic acid that is potentially damaging to the body. This is an excellent recipe to incorporate healthy and nutritious vegetables in your diet.
Super Power Spring Seafood Broth with Grilled Salmon
Recipe By: Emily Martin
Serves: 2
Note: I buy whole salmon and have them cut it into sides for me, keep the bones and make stock at home from them, cutting the sides into portions before freezing
Beef Short Ribs Paleo Style
Serves 2
Recipe By: Emily Martin
Ingredients:
1. 1.5 lbs Beef Short Ribs
2. 2 leeks, trimmed, washed and sliced into 1/4″rings
3. 1 large onion, sliced thinly
4. 2 cloves garlic
5. 4 cups homemade or otherwise good quality beef stock
6. small sprig fresh thyme
7. 1 tsp sea salt (unless stock is salted)
8. 1tbsp lard or tallow
Instructions:
1. Heat the lard or tallow over medium-high heat in a large, heavy-bottomed pressure cooker or oven proof pan with a lid.
2. Add the onions and leeks to the hot fat and stir to coat, leave without stirring for a few minutes to allow a good amount of color to develop.
3. Stir and leave again allowing more to color. Repeat until all of the onion and leek is very well browned but not burnt.
4. Remove from the pan and immediately add the ribs.
5. The ribs will stick to the bottom of the pan, which is fine. Leave them to get a good crust and release themselves before turning and repeating with all sides until well browned all over.
6. Add the leeks and onions back to the pan and add the remaining ingredients.
7. If using a pressure cooker (worth their weight in gold in my opinion!):
Cook at pressure for 35-40 minutes before turning off the heat and allowing the pressure to dissipate before removing the lid.
(this can be accelerated by running the whole unit under a cold tap for five minutes)
Bring the heat back up and simmer until the liquid has reduced to about one and a half cups, add a dash or two of worcestershire sauce here if you like it.
If using a regular pan:
Bring all the ingredients to a simmer on the stove top.
Transfer to a 285°F oven and cook for at least two hours, or until the meat pulls easily away from the bone. Finish on the stove top as above, reducing the liquid until a thick and glossy gravy is achieved.
I always cook chicken whole. I never buy cuts, as they are never as tasty or as juicy as cooking the whole bird. Here’s a low prep time way to roast an amazing chicken.
Ingredients:
- 1 whole chicken
- Acorn Squash
- Remove the chicken from its wrapper, along with the diaper and the giblet bag inside.
- Peel the outer layer off of a med to large onion and put it inside the cavity, I also recommend fresh garlic. Put the chicken in a roasting pan, breast up. Sprinkle some salt on top, if you are using foil to cover the chicken, lightly drizzle olive oil on the skin to prevent the foil from sticking. Cover the chicken and cook for two and a half hours at 385 degrees, uncover and cook for thirty minutes more. (Cook times may vary slightly based on size of chicken and oven)
- Slice an acorn squash in half, remove the seeds from the center and add butter and fresh garlic to the upturned centers. Cover each half with foil, and place in the oven for the last 75 minutes of the chickens’ cook time.
The chicken should fall off the bone, the skin should be crispy golden brown, and you have the tastiest onion and garlic inside for some extra flavor. You can scoop out the squash from it’s husk and serve it mashed with the garlic, or just serve the entire half and enjoy!
This is a recipe that will give you healthy food fast, for people on the go without much time.
Thin sliced pork, cherry tomatoes and asparagus
- Sharpen your knife.
- Thin slice a pork roast to the thinnest slices you can and sprinkle with salt and garlic powder.
- Using a cast iron skillet, heat up a tablespoon of butter or ghee on high. When the pan is hot, add the asparagus and tomatoes for four minutes and turn over for two more, remove from the pan, set aside and cover.
- Add more butter or ghee if necessary, then add the thin sliced pork to the hot pan for three to five minutes (depending upon thickness of slice) and flip for two to three more minutes. Cook the pork until the fat has rendered and it’s golden brown.
This meal can be cooked in very little time, uses very few dishes, and is really tasty, healthy and fast! Enjoy!
