Mix well in the ziploc and then squeeze to get out all the air out. Let the chicken come to room temp. before putting on the grill.
A delicious dinner of Cerk chicken, with a watercress and romaine salad with cucumber dressing. Some cucumber dressing on the side for dipping the chicken. If you have not had watercress recently, GO GET SOME! It has quite an interesting history. Let me know if you need the recipe for the cucumber dressing recipe; it’s easy and quick.
Make it a great day, I got to go make break-fast.
Well, sometimes dishes/recipes don’t come out they way you intended, other times, they far surpass your wildest expectations. Last night’s dinner came out SO amazing that I couldn’t wait to share it with you all. Below is some grilled curry scrod and mashed yam.
Wash the fish, pat dry and drizzle coconut oil on both sides. Next cover both sides with some curry powder and fresh ground pepper. Slice 2 scallions length-wise and lay that on top. Now you need a grill basket or a fish basket/holder to grill the scrod as it is to flaky a fish. I boiled one yam. Drain when done and mash in a bowl, drum roil……….I added 1 large tbsp of sour cream some fresh ground pepper, garlic powder and a little bit of the left over scallion. Mix together.
Total prep time around 15 minutes. Taste factor; priceless! 😉
Over the course of this week, I’ll post a little write up on how I came to start eating this way.
Don’t get too excited, it’s not all that interesting 😉
“BREAK-FAST” meal for me around 10:30 was this;
2 grilled chicken thighs with red cabbage salad. 2 tbsps evoo, tbsp of dijon mustard, 1tsp spicy avocado oil and 1/2 tsp of balsamic.
In case you’re curious, snack later in the day was celery sticks, 2 slices salami (no-nitrate and no garbage variety) and a nectarine. I have not had a piece of fruit like that in a while, it was a real treat. Like candy really.
I’ll keep saying it 😉
So try this one and let me know how you made out.
Ground chicken sauteed in coconut oil with some garlic and spicy pepper relish. Added some spinach at the end. Cucumber with a splash of evoo. Fresh scallion sprinkled on top. If you happen to have some coconut milk, simmer the chicken in it for about 20 minutes on low heat. Mine is the quick version 😉
The spicy pepper relish I use is homemade. It’s easy and you can use it for so many recipes. I will show you again in the next week or so how to make it, as I am running out. Per Chris’s comment from Conditioning Research, I will do a post on how I came to eat this way.
Chris, thank you for your nice post and write up about FeelGoodEating on your blog.
By now I’m assuming a lot of readers of this blog, read many of the same blogs I do. (see right for links) If not please start 😉
I love a good burger! But most of the time when I get to eat one, disappointment sets in when I taste the dry tasteless patty of grilled beef. I guess with a wet bun loaded with mayo, ketchup, mustard or whatever condiments you like, you can get away with it.
Since that bun is not part of what we all eat (right????) here’s my recipe for a delicious burger.
One pound grass fed ground beef, 1/4 of a finely chopped onion, 1 clove of garlic, 1 egg, 2 tbsp oil (I like to use the spicy avocado oil) and 2 tbsps oregano. Mix and let it sit out for a few minutes before cooking. Serve with red leaf lettuce, tomato, pickles, scallions.
One pound makes 4 nice size burgers. Try making the patty quickly without to much handling, the more you handle, the tougher the meat gets. (Although the egg and oil will help a lot to make sure it doesn’t get tough and dry)
I promised Jay to post a picture of my grill basket. (see right for link to Jay’s blog)
I used my grill basket to make some veggies. Yellow squash, yellow baby carrots and onion. Splash of evoo and sprinkle of sea-salt.
A simple tool for your grill and oh so versatile.
You can fill the basket to the top with great results. I recently took this with me on a trip and for about 10 people, the basket was full of, zucchini, yellow squash, asparagus, onion, garlic, green pepper and yellow pepper and 1 large spicy green pepper. (evoo and a few spices) Watch the heat, but very easy and quick way to bring your veggies to the party.
Thank you for your nice comment!
I’ll try and help as best I can.
Here’s a breakfast from the other morning. Breakfast for me that day was 11:30.
Very simple and quick prep dish. This is a good one to pack for lunch, it keeps well and the chicken tastes good cold.
Baby cucumber, scallion salad with evoo and half an avocado. Grilled chicken thighs.
If you don’t have a grill, you can make the chicken thighs in a cast iron with good result.
I posted a while back about chicken thighs. They are so much tastier then breasts, and hold up for grilling much better. Do you need more marinades for them?
As for other lunches that are easy to pack; Salad with smoked salmon loin or ahi tuna.
Burger patty on a nice salad.
To anonymous, do you have the option to warm things up?
I look forward to getting your comments and feedback everyone.
Oh and try this today;
“Don’t take anything personal” and as always SMILE 😉
Quote from Mr. Gary Zukov.
I don’t know if you have read any of his books, but I think they might be worth some of your time.
Happy Friday to all and just in case you are not doing anything around 3pm E.S.T, go ahead and cheer on the “Orange Machine”. Holland vs. France.
Mashed cauliflower is so easy to make and so tasty. This is how I do it. I boil the cauliflower, while that is boiling, on very low heat I melt some butter with 1 or 2 cloves finely minced garlic. If you have chives add them. I have not grown those in a while and I can’t seem to find them here anywhere. When the cauliflower softens up (don’t kill it) drain and mash it up. Then add the garlic butter and mix. You can add a tbsp of half and half or heavy cream if you want to be real naughty. Sprinkle of sea salt if you are so inclined. About 10-15 minutes total time. Easy right?
Some cucumber salad with evoo and a few slices of chicken sausage.
Like I have said before, you can make delicious tasting dishes, cooking with healthy paleo/primal foods.
Before I hit the gym, I marinated some chicken in fresh lime juice. This actually starts the cooking process (like ceviche). When I came home, I took my cast iron skillet, washed some scallions, tossed some spices on the chicken and put it in the skillet. Turn on the broiler for the oven, and after a bout 5 minutes on the stove, stick it under the broiler for another 5. During those five minutes, I grabbed some sour cream, cut up a small clove of garlic and mixed that with a few drops of spicy avocado oil and some more juice from a lime. This all took no more than about 12 minutes. Take a look;
I learned that in 7th grade in Holland.