Green Curry Pheasant

Screen Shot 2016-02-09 at 9.50.53 AMHere is a recipe from Rob Paetzold. Rob was kind enough to provide me with all the ingredients, including the pheasant. I highly recommend this dish. It is super tasty and about as organic as it gets because the bird was shot down in a local field last fall. If you don’t have pheasant, use a chicken. Also, if you’re doing the Eat Well Challenge, you have two options: either reintroduce snow peas, like we did, or leave them out of the dish.

Here are Rob’s ingredients and instructions:

I have snow peas in this curry, but use whatever you want, so long as it’s green. Asparagus, regular peas, sugar snap peas, more herbs, bok choy, green beans; you get the point. Serve curry with long-grain rice. Since you are doing the paleo challenge, I would rice up some cauliflower.

Bone out the pheasant like you would a chicken. I always brine mine over night. I always soak in salt, pepper, and a bit of cane sugar (no sugar for you, eat well challengers).

Ingredients:

1 small onion, sliced thinly from root to tip
1 Tsp oil
Salt
1 15-ounce can of coconut milk
1/4 cup chicken stock (optional)
3 citrus leaves (optional) (we used lime)
2 Tsp fish sauce or 1 Tsp coconut aminos
3 to 4 Tsp green curry paste
1 pound skinless pheasant breasts, cut into bite-sized pieces
1 to 4 serrano or jalapeño chiles, sliced thin
1/2 pound snow peas
1/3 cup chopped Thai basil or cilantro

Instructions:

1. Heat the oil over high heat in a wok or large frying pan. Sear the onion over high heat, stirring it often, until it browns on the edges. Salt the onions as it cooks.

2. Pour in the coconut milk and the stock, if using. Fill the coconut milk can halfway with water and pour that in, too. If you are not using stock, fill the coconut milk can all the way up and pour the whole can into the pan. Add the citrus leaves, as well as the fish sauce and the curry paste. Bring this to a boil, then simmer for 15 minutes.

3. Add the pheasant breast and simmer gently for 5 minutes. Then add the chiles and snow peas and simmer another 5 to 8 minutes. Stir in the basil or cilantro and serve.

Baked Cinnamon Apple Chips

Apple

I’ve claimed in the past that recipes were easy. This one, though, takes the cake. These baked cinnamon apple chips took almost zero prep, made for an awesome snack, and there was almost nothing to them.

All you’ll need is a couple apples (I used pink lady), and a tsp of cinnamon.

Preheat the oven to 200° and then cut the apples into pieces as fine as you can get them. The sharper the knife, the easier this will be. Place the slices on a parchment paper-lined baking sheet (without overlapping them) and coat them with a dusting of cinnamon. Bake them for one hour, then flip them over and bake for another 1-2 hours, depending on the thickness of the slices.

That’s it!

Easy and delicious. What’s not to love? Get your hand out of that bag of almonds and give this a shot! You won’t be disappointed. I found this recipe on Paleo Grubs. Go check them out!

Green Smoothie For Breakfast

IMAG3815Since starting the Eat Well Challenge a couple weeks ago, I have woken up every morning and made a green smoothie. At first I was skeptical; I didn’t think a smoothie would fill me up. But as usual, my wife was right. A smoothie for breakfast leaves me satisfied for hours and gives me energy to kick off the day with a hard workout. Here’s one variation of what I have made:

1/2 C mango kombucha

1 banana

1 red Swiss chard leaf

sm handful spinach

sm handful parsley

2 brazil nuts

4 walnuts

2 splashes filtered water

1 T finely ground chia seeds

5 ice cubes

Blend the ingredients and enjoy!