Island Spiced Orange Date Chicken with Broccoli

With over a thousand ways to make chicken, it is a wonder how chicken breast can become boring at the dinner table. This Paleo creation combines exotic spices, fresh citrus, sweet dates, and tequila to make these chicken breasts far from ordinary. If your feeling adventurous in the kitchen, this is the perfect chicken recipe to transport you to an island destination.

Ingredients:
1.5 pounds of free range chicken breast
1 large fresh orange, zest and juiced
2 tablespoons fresh grated ginger
1 small sweet onion sliced
1 cup pitted dates chopped (Trader Joe's Medjool dates)
1 fresh garlic clove minced
1/2 cup gold Tequila
1 cup organic gluten free chicken stock
1/4 teaspoon ground cloves
1/4 teaspoon Gram Marsala
1/2 fresh lime
Sea salt and pepper to taste

Method:
1.) In a small pan, mix together dates, juice from orange (zest first and reserve zest), 1 tablespoon grated ginger, cloves, Gram Marsala, 1/2 cup chicken stock and Tequila. Turn heat to medium and bring to a boil. Then reduce heat to a simmer for 10 minutes or until sauce is thickened. Remember to stir occasionally to prevent scorching.
2.) While sauce is cooking, season chicken breast with orange zest, ginger, sea salt, pepper and garlic powder to taste.
3.) In a large cast iron skillet, heat 1 tablespoon of EV coconut oil over medium-high heat. Once skillet is hot add chicken breast. Cook for 5 minutes or until chicken lifts easily from the pan and is lightly browned. Cook chicken on other side for 5 more minutes or until done. Remove chicken from pan and reserve on a plate.
4.) Add onions and garlic to skillet. Cook for 2-3 minutes or until onions start to caramelized Add in remaining 1/2 cup of chicken stock (or dry white wine) and bring to a boil, scraping up brown bits. Stir in orange date sauce and place chicken back in skillet. Squeeze fresh lime over chicken and turn off heat. Flip the chicken in the sauce to completely cover and serve.
*Serve with roasted, steamed, or cold "al dente" broccoli on the side. Oh, and don't forget the NorCal!

Tuna Cakes with Ginger Broccoli Slaw

Crab cakes are an amazing seafood dish that is sadly made up of mostly breading. If crab cakes where comprised of only crab meat and seasoning, they would be a perfect Paleo dish. My Paleo tuna cake recipe is a twist on the traditional crab cake that is full of flavor and even more delicious. When paired with a refreshing ginger broccoli slaw, this recipe is worthy of restaurant status!

Tuna Cakes

Ingredients:
3 cans of Tuna in Extra Virgin Olive Oil (2 cakes per can)
3 eggs
2 tablespoons of Coconut flour sifted
3 green onions diced
1 teaspoon fresh ginger grated
Dash of red pepper flakes
1 teaspoon dried basil
1 tablespoon fresh squeezed lemon juice and zest from lemon
Sea salt and fresh ground black pepper to taste

Method:
1.) Empty tuna into large bowl. Add in eggs, green onions, ginger, red pepper, lemon, basil, coconut flour, salt, and pepper. Mix well.
2.) Heat 1/4 cup EV coconut oil in a large cast iron skillet over medium high heat. Make sure there is enough oil to cover the bottom of the pan. The tuna cakes will soak up some of the oil. You may add more if needed during the cooking process.
3.) Form the tuna mixture one at a time into palm-sized patties and place gently into the hot oil. Fry for 3 minutes on each side. Do not flip the patties until they have cooked for the full 3 minutes. Work in small batches and do not crowd the skillet. (Cook up to three patties at a time).
4.) Serve the tuna cakes with lemon wedge, garlic aioli and ginger broccoli slaw.
*For the garlic aioli, roast 3 whole garlic cloves and then mash. Fold the mashed roasted garlic into 1/2 cup Paleo mayo. Mix in 1 teaspoon of fresh lemon zest and sea salt to taste.

Ginger Broccoli Slaw

Ingredients:
1 (12oz) bag of "Rainbow Salad" (cauliflower hearts, broccoli florets, carrots, and red cabbage)
1/2 cup Paleo mayo
1 tablespoon fresh ginger grated
1 teaspoon fresh chives chopped
1 tablespoon unfiltered organic apple cider vinegar
1/2 tablespoon garlic powder
1 teaspoon fresh lemon zest
1 teaspoon coconut Aminos or wheat free Tamri
Sea salt and black pepper to taste

Method:
1.) Empty the veggies into a large bowl. Season with garlic powder, salt, pepper, apple cider vinegar, lemon, Tamri and ginger. Mix together. Add in 1/2 cup Paleo mayo and chives. Mix well.
2.) Cover and refrigerator until ready to serve.

Roasted Pork Loin with Caramelized Onions over Bacon Garlic Spinach with a Carrot and Cranberry Salad with Fresh Ginger Dressing

Roasted pork loin takes on a rich flavor with caramelized onions and wine.  Served over fresh baby spinach is a great way to get vitamins and nutrients.  The refreshing taste of sweet carrots, tart cranberries and a savory ginger dressing is the perfect complement to this rich and hearty dish!

Cranberry Carrot Salad with Ginger Dressing

Ingredients:
4 green onions diced

2 ½ cups coarsely grated peeled carrots

¼ cup unfiltered organic apple cider vinegar

¼ cup extra virgin olive oil

1 tablespoon raw honey

1 level tablespoon fine grated peeled fresh ginger

½ cup unsweetened dried cranberries

Salt and pepper to taste

*Double ingredients for 6 or more servings

Method:

1.) Place carrots in large glass bowl.

2.) Cut tops off onions and dice into small pieces and place in bowl with carrots.

3.) Add in grated ginger, cranberries, salt and pepper. 

4). In a small bowl whisk together apple cider vinegar, olive oil and honey.

5.) Pour dressing over salad and toss to coat. Serve immediately or place in fridge until ready to serve.

Roasted Pork Loin with Caramelized Onions over Bacon Garlic Spinach

Ingredients:

2 ½ pound center cut pork loin roast

1 large sweet onion chopped

6 cloves fresh garlic

½ dry white wine

3 strips of nitrate free bacon

Seasoning: Basil, Oregano, Herb de Provence, Salt, Black Pepper to taste

1 bag (6oz) fresh baby spinach

Method:
1.) Preheat oven to 325 degrees.  Rub seasoning over pork loin.  Heat 1 tablespoon EV coconut oil in Dutch oven.  Add onions and sauté over medium heat until onions are soft and start to caramelize. Add in ½ cup of water, stir, and turn off heat.

2.) While onions are cooking, heat 1 tablespoon EV coconut oil in large cast iron skillet.  When hot, add pork loin roast.  Sear on all sides until brown or about 4 minutes per side.  Remove pork loin from skillet and place on top of onions in Dutch oven.

3.) Add 3 clove garlic minced to skillet and cook for 30 sec on med-high or until starting to brown.  Then add ½ cup wine to cast iron and turn off heat, scrapping brown bits from skillet.  Add wine and brown bit mixture to Dutch oven.  Place in oven for 1 hour then check to see if desired tenderness is achieved.  Continue roasting for 30 more minutes or until meat is tender.

4.) After meat is cooked, remove from oven and let rest.  Meanwhile, cook bacon in cast iron until crisp.  Remove bacon and add 3 remaining clove of garlic minced.  Cook garlic in bacon fat for 2 min or until garlic starts to brown.  Add in fresh spinach, season with sea salt and pepper to taste and cook 2 more minutes or until desired tenderness is achieved.  Remove spinach from skillet.

5.) Slice pork loin roast and serve on top of spinach with cranberry carrot salad on the side.