All recipes that I post are suitable for a Paleo or Primal lifestyle and we have personally tried every recipe that I post here, so don’t worry I won’t steer you in the wrong direction. Not too often anyways. 😉
Here’s one that I think you all will love. This is my version of the recipe, which is larger to feed 4 or 5 people and with a couple of changes. If you don’t like my version you can find the orginal version over at http://www.thedomesticman.com
4 lbs boneless, skinless chicken breasts
2/4 cup dill pickle juice
2 egg, mixed
4 tbsp cream
2/4 cup tapioca flour
2 tbsp paprika
2 tsp each salt and black pepper
1 tsp garlic powder
1 tsp ground cayenne pepper
1/2 cup coconut oil for frying
Cut up your chicken into 1″ chunks. Place the chicken chunks in a large ziplock bag or bowl with lid and add the pickle juice; egg (mix it first) and the cream, and mix together, then let sit for five minutes. Open the bag/bowl and pour out the excess liquid. Texture is important at this point – the pieces should be wet but not swimming in a soup of pickle/egg/creamy goodness.
Combine all the dry ingredients and mix them together in the bag/bowl of chicken. Make sure to coat the chicken well with the dry ingredients. It’ll take a few minutes, so this is a good time to warm up your skillet of oil on medium heat.
Fry your chicken pieces, flipping every few minutes, until nice and golden brown. It should take about six to eight minutes per batch. Don’t overcrowd the skillet.
Serve with your choice of dipping sauce. I prefer mine with Frank’s Red Hot
One of my absolute favorite lunch recipes of all time is this chopped avocado salad with grilled shrimp. I love this recipe because it’s simple, quick, and super yummy! This is my version of a wonderful recipe that comes from the lovely ladies over at http://www.apronstringsblog.com. You can check out the original recipe there as well as some other great recipes! They are NOT a Paleo blog though so read all recipes carefully!
Avocado Chopped Salad with Cilantro Lime Vinaigrette
1/3 cup lime juice (1/4 cup is too limey for me but Harry likes it that way so up to you!)
2 teaspoons spicy brown mustard
2 tablespoons olive oil
1/2 teaspoon cayenne pepper seasoning (more if you like heat like me!)
1/2 teaspoon Tamari sauce
Salt and Pepper to taste
Whisk all ingredients together and set aside.
3 medium avocados
2 medium ripe tomato
2 green onions sliced thin (optional)
1/4 cup Cilantro (optional)
Chop avocados and tomato into small pieces and toss in with the vinaigrette. If adding cilantro, chop and add in as well. If using green onions, slice and reserve until the end of the recipe.
For Grilled Shrimp: 6-8 Shrimp (peeled, deveined, tails off) Spray a little olive oil in the bottom of your pan and set on medium heat. Place your shrimp in a bowl and season well with paprika. Grill until cooked through, turning once.
Spoon the vinaigrette into a small square or round bowl and pack in, turn over onto a plate. Place 3-4 shrimp on top and sprinkle with green onions if desired.
Note: If there is too much lime juice or olive oil your vinaigrette may not hold together well when you turn it upside down onto the plate. This has only happened to me once but just be sure not to have too much liquid to avoid this. Enjoy!