My husband thinks fall is my favorite season because my birthday happens to fall (teehee) in it. Well, maybe. :) Still, what's not to like about the warm, gorgeous colors to be seen everywhere, saucy dishes to cook, and sweater weather? Makes for some awesomely delicious bike rides, bathing the senses in a feast to be sure!
As many of you may know, hubz and I have embarked on the Primal way of eating. This means that we are foregoing grains of any kind (think bread, cereal, crackers, cookies, cakes, corn, oatmeal) and decidedly are getting our carbohydrates from fruits and vegetables. I thought I would really miss bread (has always been my weak point), but it turns out we are eating less food, we are more satisfied, and best of all our energy levels are good and consistent all day long.
There's a new community blog currently in its formative stage that'll be all about Primal eating and the lifestyle that goes with it, the ups, the downs, recipes, etc. And, yours truly will be just one of the awesome contributing authors to this new blog! Stay tuned for more info very very soon!
I got my first jar EVER of coconut oil yesterday, and promptly went to work fixing a scrumptious meal: Chicken Marsala and Roasted Cauliflower served over a bed of spinach.
10 oz boneless, skinless chicken breasts
2 teaspoons coconut oil
1/2 cup medium-dry Marsala wine
1 tablespoon heavy whipping cream
1 cup red grapes, sliced in half
Salt and pepper to taste.
Remove all visible fat from the chicken and pound to about 1/2 inch thick. If you get a really meaty breast, it'd also work to butterfly it open.
Heat the oil in a nonstick skillet on medium high and brown the chicken, about 2 minutes on each side.
Add the Marsala wine to pan and continue to cook for 2-3 minutes.
Remove the chicken to a plate and continue to simmer the sauce for a couple of minutes to reduce. You should end up with a nice glaze-like sauce.
Add the cream to the glaze/sauce, salt and pepper to taste. Then, add the sliced red grapes being careful not to cook too long so the skins don't come off.
Spoon sauce over chicken, and cover with foil to keep warm before serving.
Roasted Cauliflower With Lemon Mustard Dressing
1 head cauliflower, cut into small florets
3 tablespoons of coconut oil
1 tablespoon of dijon mustard
1/3 cup coconut milk or half & half
1/3 cup walnuts, coarsely chopped
Black pepper to taste
Preheat oven to 450 degrees.
Toss cauliflower florets with 2 tablespoons of the coconut oil and a little sea salt.
Roast cauliflower until lightly browned, about 20 minutes.
Meanwhile toast the nuts in a dry skillet for a few minutes over medium-high heat, shaking the pan often to avoid burning. Set aside to cool.
In a large bowl, whisk together lemon juice, mustard, coconut milk and remaining 1 tablespoon of oil.
Add the roasted, hot cauliflower, scraping all those luscious oils and browned cauliflower bits into the bowl (best part!).
Add the nuts, pepper and toss to coat.
Serve warm over a bed of spinach leaves.
Recipes adapted and modified from Low Carb Meals in Minutes by Linda Gassenheimer and The Primal Blueprint Cookbook by Mark Sisson. Courtesy of Creative Commons are autumn leaves.