Vitality Raid.

Welcome Visitors!  If you found me at the CrossFit Vitality Raid on July 28th....thanks for stopping by my newly launched website!  I hope you were able to sample either the Paleo Protein Bar or one of my Paleo Cupcakes...or perhaps both.


I have actually been baking and creating Paleo recipes for about a year and a half, however, I was operating under Classic Confections for traditional and Paleo baked goods.  Realizing my Paleo treats deserved their very own site...I decided to shift to Sweet and Savory Paleo this past Spring.  


You can still find all of my goodies at www.classic-confections.net - including my very yummy Paleo cupcakes.  However, for the purpose of giving those products a new home I have posted an order form below.  Feel free to also email here, and let me know how I can help you out!


My journey through the Paleo lifestyle has been adventurous and very rewarding...I hope to relay just a small portion of my excitement for Paleo as you follow me on this site.  Check back regularly because I'll be expanding to more products as the summer comes to a close...you won't want to miss what's coming next!


Happy Cooking!


Christina

Recap and a Recipe.

I am returning from a whirlwind CrossFit Games vacation in Los Angeles, CA...and I can truly say that I feel re-inspired and thankful for the experience.  It's amazing how much you can learn from watching others compete and test the limits of fitness.  I hope to return to Carson, CA next year for another round of The CrossFit Games...and one day maybe I'll join those in the Masters Division...you never know!


I have included my most recent savory recipe below...and I must say that it's one of my favorites so far! Feel free to use, share, tweak, as you wish - but I ask that you give the original credit to me and this blogging adventure.  Thanks in advance for the love and happy cooking!


Honey Chipotle Paleo Pork Chops:


Ingredients:


2-4 Pork Chops (I get mine from Windy Hill Farms)
1 can chipotle peppers in sauce (or 6-8 oz. of chipotle salsa)
1/2 cup raw honey
1-2 garlic cloves (chopped)
1 Tbsp. lemon juice
Salt
Pepper


Method:


1.  Allow meat* to come close to room temperature by leaving out of the refrigerator for about 30 minutes.
2.  In the meantime, prepare the marinade by mixing all of the other ingredients in a bowl large enough to hold the marinade and the pork chops (I use a medium size mixing bowl).
3.  Once the marinade is combined, transfer the meat to the bowl and allow to marinate for about an hour.  As with most marinades, the longer you leave the meat in the mixture, the more saturated the flavor will become.
4.  After the meat has had a chance to marinate, prepare a cast-iron skillet with coconut oil or grass-fed butter, usually 2-3 Tbsp. is plenty.
5.  Cook the pork chops two at a time, searing both sides of the meat and then letting them cook for about 4-5 minutes.  Allow the meat to rest for about 5 minutes before serving, to give the juices a chance to redistribute.
6.  Serve with a side of steamed broccoli, baked sweet potatoes, salad, or a favorite Paleo side dish of your choice! 


*I used pork chops for this recipe, but I am certain that chicken or fish would also work well with these flavor combinations!


Happy Eating!
Christina

Paleo Order Form

I have created an order form for all of my faithful followers (and new friends!)....whether you're interested in Paleo Treats or have a recipe that you'd like me to tweak in order to make it more Paleo-friendly, please feel free to browse the order form below and let me know how I can help you out!

Paleo Protein Bars have been restocked at CrossFit Vitality...be sure to pick some up before they're gone! A huge shout-out to Steve for posting about Sweet and Savory Paleo on the July 9th blog entry!

I'm off to create a new Paleo recipe...

Paleo Order Form

Coconut Chicken!

Although I haven't been on the site in a few days, I am forever trying new recipes.  I tested out a little recipe last week in honor of the July 4th holiday.  My favorite local farm, Windy Hill Farm, has a great selection of grass-fed beef, lamb, pork, and pastured chicken...I have recently been getting all of my meat from them.  The difference between grain-fed and grass-fed meat is absolutely amazing...I was quite skeptical but there is a distinct flavor and quality difference - no doubt.  

In the event you find yourself with a few pieces of chicken (or chicken quarters in my case), here's a lovely recipe using the ever-present Paleo ingredient...coconut milk.  Inspired by the old-fashioned method of soaking/marinating chicken in buttermilk...I swapped for coconut milk as an alternative.  The outcome was perhaps the best homemade chicken I have ever cooked in my own kitchen!

Pan-Fried Coconut Chicken

Ingredients:

2-4 chicken quarters with skin (or any chicken pieces, really)

1 can coconut milk (I use this one)

1 clove fresh garlic (finely chopped or grated)

2-3 Tbsp. of your favorite chicken spices (BBQ, Old Bay, etc)

Salt & Pepper to taste

4 Tbsp. grass-fed butter or ghee (I use Kerrygold brand)

1/2 cup Tapioca Flour (optional)

Method:

Preheat oven to 350 degrees...optional.*

1.  Rinse the chicken under water and pat it dry with paper towels to absorb all excess moisture from the meat.

2.  Place the coconut milk, garlic, and seasonings into a large bowl.  Add chicken to the mixture and put into the fridge for about an 1-2 hours (the longer you leave it, the more concentrated the flavor).  I left mine for a little over an hour...

3.  About 30 minutes before you plan to cook the chicken pull it out of the fridge and leave it on the counter...this will give the chicken enough time to come closer to room temperature - and it will be less "shocked" when you cook it!

4.  Prepare a cast-iron skillet (or other oven-safe cooking pan) with the butter or ghee and allow it to get fairly hot - you want the chicken to sizzle when you place it into the pan.  You can test the pan by sprinkling a couple drops of water before adding the meat.

5.  Take the chicken from the mixture and allow excess liquid to drip off...if you want the skin extra crispy now is when you place it into the tapioca flour - put the flour onto a plate and dredge the chicken on both sides making sure to cover it entirely.  Shake off any excess flour.

6.  Put the chicken pieces into the hot pan one at a time...and then let them crisp up for a couple of minutes.  Do not "mess" with them while they're creating a crust...the more you touch them the more likely the flour won't have time to create that crispy texture.

7.  After crusting both sides of the chicken you can allow them to continue cooking - about 15 minutes total.  Or, you can finish them off in a 350 degree oven instead.*

8.  Regardless of how you finish the cooking process...allow the chicken to come to at least 160 degrees with an internal temperature reading - and then let the meat rest for about 5 minutes before eating (this gives the juices a chance to settle and you won't lose the moisture).

I served this with some asparagus and a few slices of avocado.  It was amazing!  (The next time I make this I will post a picture...I was so excited to eat that I forgot!).

Alternatives to pan-frying:

1.  Skip the tapioca flour and put the chicken and marinate into a dutch oven with onions, peppers, sweet potatoes, and carrots.  Add about a cup of chicken stock (or water) and cook this like you would a stew...low and slow over low/medium heat.  The meat will cook until it's tender and falls off the bone!

2.  Roast the pieces of meat in the oven and eat with a side of mashed sweet potatoes!

3. Cook the chicken and then remove the meat to make a super savory chicken salad (add green onions, celery, parsley, garlic salt, and pepper).

Happy Cooking!