High Protein/Lo Carbers...Recipes and info

[Orema]

This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.



Featured in: How To Roast Cauliflower (The Whole Thing).

Ingredients
For the cauliflower:
1 large cauliflower
Olive oil
Salt

For the sauce:
⅓ cup blanched almonds
6 to 10 anchovy fillets (optional)
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature
½ cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
½ cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
½ to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper

Preparation
Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.

Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.

Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.

Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.

Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.

Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.

In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.

When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)

Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

Nutritional analysis per serving (4 servings)
477 calories; 46 grams fat; 9 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 6 grams protein; 15 milligrams cholesterol; 1233 milligrams sodium

Note: The (nutritional) information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

[Orema]

I made this over the weekend and it was horrible. I don't know if it was operator error or what, but I'm not trying this again. The sausage was an ugly gray color and I just couldn't get past that. And it wasn't all that low in carbs, either. Tsk.



Ingredients
Salt
3 tablespoons unsalted butter
2 pounds fresh sweet Italian pork sausages or bulk sausage
1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded
Freshly ground black pepper
Crusty bread and mustard, for serving

Preparation
Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.

Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.

Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.

Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.


Nutritional analysis per serving (6 servings)
666 calories; 44 grams fat; 15 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 38 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 33 grams protein; 121 milligrams cholesterol; 1781 milligrams sodium

Note: The (nutritional) information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

[Orema]

The three recipes I just posted are all from the NYTimes website and here are the links:

– Sausage and Cabbage
– Roasted Cauliflower Whole
– Brussel Sprouts and Pancetta

[Jesse]

PUMPKIN & BANANA DOG TREATS – GRAIN AND DAIRY FREE!
By: Christina Berry


Pumpkin & Banana Dog Treats from TheLazyPitBull.comIt's the time of the year when we're surrounded by pumpkin everything: pumpkin spice lattes, pumpkin pie, pumpkins turned into Jack-o-Lanterns, you name it. Everyone's enjoying the fun of Fall, so why shouldn't our dogs get in on the fun, too?

These pumpkin and banana dog treats are not only delicious, but they're also healthy. I love being able to offer my girl Nike a yummy cookie that's both grain free and dairy free. She's not so concerned about the healthiness of the treat; she just wants as many as I'm willing to give her.

That said, you won't mind giving your mutt a lot of these cute little goodies. Check out this fun and simple recipe (just 3 ingredients!), and then whip up a batch just in time for Halloween. They're also great for Thanksgiving, too!

INGREDIENTS

1 ripe banana
1/4 cup pumpkin puree
1/2 cup coconut flour

DIRECTIONS

1) Preheat oven to 350 F.
2) Add all ingredients to a large bowl and mix well until combined.
3) Next, place dough on parchment paper and knead until no longer crumbly.
4) Using a rolling pin, roll out dough to 1/4 inch thickness.
5) Cut treats using these adorable heart shaped cookie cutters or even this cute pumpkin cookie cutters, which are perfect for the season, and place on a parchment lined cookie sheet.
6) Bake for 20 minutes, then let cool completely before sharing.
7) Store uneaten treats in airtight container for 4 days or in a freezer for up to 3 months

Recipe courtesy of http://www.thelazypitbull.com You will find many more recipes there for your dog! Not all are grain free!

[Kätzchen]

That's just awesome, Jesse... I'm going to make some treats for Athena & Zeus!

[Orema]

Ina Garten’s Roast Chicken with Radishes Recipe

1 (4- to 4 ½-lb.) roasting chicken
Kosher salt and freshly ground black pepper
1 lemon, quartered
6 sprigs fresh thyme
1½ lb. radishes (preferably mixed heirloom), trimmed and scrubbed
3 tbsp. unsalted butter, melted

1. Preheat the oven to 425°. Place the chicken, breast side up, in a roasting pan or ceramic baking dish just large enough to hold the chicken and radishes, and sprinkle the cavity liberally with salt and pepper. Put the lemon and the thyme sprigs in the cavity. Tie the legs together with kitchen string, and tuck the wings under the body. Cut any larger radishes in half so that they are all about the same size, and place around the chicken.

2. Pat the chicken dry with paper towels. Brush the chicken and radishes all over with the melted butter, and sprinkle them both liberally with salt and pepper.

3. Roast for 1 hour, 15 minutes, until the juices run clear when you cut between the leg and thigh. Cover the pan with aluminum foil, and allow to sit at room temperature for 15 minutes. Carve the chicken, and serve with the radishes and pan juices.

MAKE AHEAD: Assemble the entire dish, cover and refrigerate for up to a day. Brush with butter and roast before serving.
___________________

I'm looking forward to making this.

[Jesse]

Yum I love roasted radishes! Thanks Orema!

[Jesse]

I'm thinking with November almost upon us it is a good time for us to begin posting some Paleo friendly Thanksgiving/Christmas recipes.

I will start with this CLEAN GREEN BEAN CASSEROLE (VEGAN, PALEO) from Detoxinista.com

This can be prepared a day or two in advance, and put in the fridge unbaked until the day of. Personally, I prefer the taste of this recipe over the regular one.

I look forward to your holiday recipes.

[Jesse]

Yum!

Custard!

[Jesse]

Portable Pumpkin Pie Aka Pumpkin Leather

Ingredients:
2 cups (one 16-ounce can) pumpkin
1 cup canned evaporated milk or coconut milk
2 cups applesauce
1/4 cup honey
1/4 cup dried shredded coconut, unsweetened
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 tablespoons finely chopped dried cranberries or raisins

Instructions:

1. Mix all ingredients together.

2. Spread mixture on well oiled fruit leather sheets in dehydrator, or drop by the tablespoon to make “cookies”. If doing “cookies” leave about 1/2″ to 1″ between rounds.

3. Dry 8 to 24 hours at around 135 F. I loaded mine at night and unloaded it the next morning.

4. Cut in squares or strips. Roll up if you like. The coconut will make this recipe less sticky than some other fruit leathers.

5. To Store: Stack sheets of fruit or vegetable leathers on top of each other.

If desired, and this is optional, you can sprinkle the finished sheets with cornstarch or arrowroot to prevent them from sticking together. Roll up, wrap securely in plastic wrap, and put them in an airtight container.

common sense homesteading http://commonsensehome.com/

[Jesse]

This recipe comes from the kitchen of http://www.uswellnessmeats.com where I buy my grass-fed meats from. I think it would be good for a Thanksgiving side.

Crispy Maple Bacon Brussels Sprouts




Ingredients

4-8 strips of nitrate-free bacon
1 pound of Brussels sprouts (about 4 cups)
2 tsp olive oil
2 Tbsp maple syrup ( keep an extra tsp handy)
⅛ tsp salt
a pinch of black pepper
10 Tbsp water (divided to be used at 3 separate times)
Directions

To prep the bacon: Place a paper towel on a microwave safe plate. Place the bacon strips on the paper towel and then cover them with another paper towel. Heat in the microwave for 3 minutes. Check on the bacon and replace with new paper towels and heat for another 3 minutes. Once the bacon cools, cut the strips into inch long pieces and set aside.

Put olive oil in a saute pan over medium-high heat. Put the Brussels sprouts into the saute pan and cover them with 2 Tbs of maple syrup, salt, pepper and 2 Tbs of water.

Once the liquid boils(1 min), reduce the heat to medium. Let the Brussels sprouts cook, stirring every now and again, until the liquid thickens and evaporates (should be caramel-like in substance)--for 7 minutes.

Add the bacon pieces and 4 Tbs of water and let them cook, stirring every so often, until the liquid evaporates again-- another 7 minutes.

Add another 4 Tbs of water and let everything cook until the liquid evaporates again. HOWEVER, this time don't stir the Brussels sprouts at all. This should take about 5-6 minutes.

Mix and add 1-2 tsp extra maple syrup, then cook for 2-3 minutes more without mixing, to let them crisp. They are done once you can stab them with a knife and the knife easily goes through it… and when you can smell distinct crispy smell.

[Jesse]

Here's a second recipe from the same place.

Paleo Sausage, Apple, and Chestnut Stuffing





Ingredients for Herbs de Provence Bread

4 eggs
2 Tbs water
1 Tbs apple cider vinegar
1 cup of ground golden flax seeds
¾ cup of almond flour
3/4 tsp baking soda
2 tsp Herbs de Provence, plus ¼ tsp extra to sprinkle
½ tsp salt

Ingredients for the Stuffing

1 lb. Sugar Free Pork Breakfast Sausage
a pinch crushed red pepper
1 Tbs. olive oil
1 cup of diced yellow onion (1 onion)
1 cup of diced fennel
1 heaping Tbs of minced garlic cloves (2 garlic cloves)
2 cups of diced tart apples (1 large Granny Smith apple)
1 bay leaf
1 tsp rubbed sage
½ tsp salt
½ tsp ground pepper
1 Tbs honey
1 cup roasted chestnuts, chopped (this was ½ of a 14.8 ounce jar for me)
1 loaf of Herbs de Provence bread (recipe above)
2 cups chicken stock
½ tsp Herbs de Provence
Directions for Bread

Preheat the oven to 400 degrees. Cover a loaf tin in parchment paper. My loaf tin was 9.25 X 5.25 X 2.75 inches.

In a medium bowl, whisk the eggs, water, and vinegar together and set aside.

In another medium bowl, mix the ground flax seeds, almond flour, baking soda, 2 tsp of Herbs de Provence and salt together with a fork. Pour the dry ingredients into the bowl of wet ingredients and mix together with a whisk until well combined.

Pour the bread batter into the loaf tin and pat the top with a rubber spatula to even it out throughout the pan. Sprinkle ¼ tsp of Herbs de Provence on top of the bread.

Cook the bread for 25 minutes. Remove it from the pan by lifting the wax paper and then remove the wax paper before letting the bread cool on a drying rack.


Directions for Stuffing

Preheat an oven to 375 degrees. Grease a 9 x13 inch baking dish.
In a large fry pan over medium-high heat, cook the sausage with a pinch of crushed red pepper flakes, stirring occasionally, until it is browned and cooked through, around 10 minutes.

Transfer the sausage to a large heatproof bowl or pot and set aside. Add the olive oil to the pan and reduce the heat to medium.

When the oil is hot, add the diced onion, diced fennel, diced apples, and minced garlic to the pan and mix. Top with 1 bay leaf, 1 tsp rubbed sage, ½ tsp salt, ½ tsp black pepper, and 1 Tbs honey, and cook, stirring occasionally, until the apples are tender and the onions are translucent, about 8-10 minutes.

Add the cooked apples mixture to the bowl with the sausage and mix. Add the roasted chestnuts to the bowl and mix.

Take the loaf of Herbs de Provence bread and cut it into 1 inch cubes. I sliced it first then cut it into inch cube pieces. Add the bread cubes to the sausage and apple mixture in the large pot/bowl and mix.

Then, add the chicken stock to the mixture, 1/2 cup at a time, mixing after each addition. Do this until you have used 2 cups of chicken stock.

Pour the stuffing mixture into the greased 9 x13 inch baking dish, and top it with ½ tsp Herbs de Provence.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25-30 minutes. Let the stuffing rest for 10 minutes before serving.

[Kätzchen]

Crust:

2 cups - shredded, unsweetened coconut
1 cup- finely ground Hazelnuts (or Almonds)
1/4 cup - coconut flour
1/4 cup - melted coconut oil
2 Tbsp - raw local honey
1 Tbsp - black strap Molasses
1 tsp - Himalayan salt
1/2 tsp - ground Ginger
1/2 tsp - ground Cinnamon

______☆_______☆_______☆_______☆_______

Cheese Cake Filling:

2 cups - raw cashews (soaked in water overnight)
1 cup - full fat Coconut milk
1 Pound - grated raw Cauliflower
1 cup - raw local Honey (melted state)
3/4 cup - Coconut oil (melted state)
1 tsp - Himalayan salt
1/2 tsp - ground Cinnamon
1 Tbsp - Apple Cider Vinegar
1 tsp - Vanilla extract
6 - Large cage free Brown eggs
1 - the juice and zest of an Meyers Lemon
1/4 cup - tapioca flour

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Cranberry Tangerine Marmalade topping:

4 medium sized Tangerines
1 - 12 ounce bag of raw whole cranberries
1/4 cup Maple syrup
1/4 cup Molasses
1/4 tsp ground Cloves
Dash of salt

____________☆____________☆___________☆__________

Directions:

1) Process the ingredients for the crust in a food processor on Pulse setting, until it resembles the texture of coarse sand.

2) Line a spring-form cake pan with parchment paper; press the crust mix into the lined spring-form pan.

3) Rinse the soaked cashews and place them in the food processor, then add the coconut milk. Pulse the two until it's creamy.

4) Microwave the grated cauliflower until it's tender. Usually about 4-5 minutes. Then pat dry the cauliflower with a clean tea towel to remove excess moisture.

5) Add cauliflower to cashew coconut mixture in the food processor, pulse until creamy.

6) Next, add honey, coconut oil, spices, acv, vanilla extract and cinnamon, and juice and zest of Meyers Lemon. Pulse until creamy (about a minute or two)

7) Next, add one egg at a time to the mixture, pulsing the mixture as you add each egg. Mixture should maintain its creamy appearance.

8) Finally, add the tapioca flour and pulse until it's creamy again.

9) Now pour the pie filling into your crust lined spring-form pan.

10) Bring three cups of water to a boil. Put your cheese cake inside a roasting pan, lined with foil. Carefully add the water around the cheese cake in the roasting pan. The water creates a steamed bath baking environment.

11) Place cheese cake in pre-heated oven (350 degeees). Bake for 45 minutes at this temp. Then, turn temp down to 250 degrees and continue baking cheese cake for another hour. After an hour has passed by, turn off the oven, open the oven door partially, and let it rest until the cheese cake has cooled off enough to handle without oven mitts.

12) Release cheese cake from pan and place it on a large glass serving dish. Refrigerate for 24 hours.

13) The day you serve your cheese cake for dessert, make the Cranberry Tangerine Marmalade by placing cranberries and whole tangerines in a food processor and pulse until it appears to look like a salsa. Add the maple syrup and molasses and dash of salt and pulse again for a minute or two. Bring the mixture to a slow rolling boil. Turn the heat off and let stand until room temperature. Place marmalade on each serving, as desired.


_____☆_______☆______☆________☆________☆__________

I made this cheese cake last summer and it's simply delicious.
expensive to make, but it's simply awesome. I received lots of compliments on the cheese cake by my mom and youngest brother and guests (he's diabetic and is very hip to paleo-cuisine). The best part for me is its dairy free. The only thing I might suggest is that you temper the salt, in case you need to monitor your salt intake more closely.

But I love this Cheese Cake and Cranberry Tangerine Marmalade. It's simply an very lovely and delicious treat.

[*Anya*]

I made this recipe for a potluck at work today.

It came out great and was delicious! It looks complicated but actually was really easy. It has 7 grams carbs, minus the 3 grams fiber for total 4 net carbs a slice.

My changes: I used unsweetened almond milk instead of buttermilk, I used all fresh lemon juice, no extracts, I didn't use Swerve or stevia, I used granulated erythritol for the cake and powdered erythritol for the glaze

Low Carb Bundt Cake with Lemon Glaze

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs

Almond, coconut flour, and cream cheese combine to create an ultra moist, low carb bundt cake that is sure to wow you and your guests. It's perfect for any ketogenic diet.

Servings: 16
Calories: 240 kcal

Author: lowcarbmaven.com

Ingredients

Dry Ingredients:
2 cups almond flour
3/4 c Coconut Flour
2/3 cup Sukrin or Swerve granulated
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum improves texture
1/2 teaspoon salt

Wet Ingredients:
1 oz stick butter melted
1 oz package cream cheese very soft
6 large eggs
3/4 cup buttermilk or almond milk or light coconut milk from can
2 tablespoons lemon juice and zest from the lemons
1 tablespoon vanilla extract
1 teaspoon lemon extract or 1/2 t lemon & 1/2 t orange
1 teaspoon stevia

Lemon Glaze
3 tablespoons lemon juice
1/2 cup Sukrin Confectioners Swerve Confection or powdered erythritol
1/4 cup sliced almonds

Instructions
Preparation: Preheat oven to 350 and position rack to the lower third of the oven. Grease a bundt pan with 2 tablespoons of very soft butter. Melt the 4 oz of butter and soften the cream cheese. Gather the ingredients.

Dry Ingredients: Measure all of the dry ingredients into a medium bowl and whisk together to combine and break up any lumps.

Wet Ingredients: Put the soft cream cheese in a large bowl and beat until smooth with a hand mixer.
Add 1 egg and beat until incorporated.
Add 1 more and beat until incorporated.
Add two at a time beating until incorporated.
Add the buttermilk, extracts, stevia and beat. Add the melted butter and beat one more time, scraping down the bowl.

Combine: Add half of the dry ingredients and mix to combine. Add the rest of the dry ingredients and combine. The batter will be really thick so spoon it into the prepared pan. Lift the pan off of the counter a few inches and let it fall back onto the counter 2-3 times to knock out the large air bubbles. Smooth the top with a small offset spatula to make sure the batter is even - it will rise but not really spread.

Bake: Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean. The bundt cake should feel springy when pressed with a finger and may even sound a little moist. Put a clean towel over the top and let it cool for 10 minutes and then turn out onto a cooling rack.

Cool completely.

Glaze: Mix the lemon juice and powdered sweetener. Add more sweetener to taste. Drizzle the glaze over the top, encouraging it to drip down the sides. Sprinkle with almonds if using.

Nutrition Facts
Low Carb Bundt Cake with Lemon Glaze
Amount Per Serving
Calories 240 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 111mg 37%
Sodium 307mg 13%
Potassium 175mg 5%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Protein 7g 14%
Vitamin A 10%
Vitamin C 5%
Calcium 11%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

[*Anya*]

I bought this at a Trader Joes today. I had never seen or heard of it before. It smells so good cooking I am literally almost drooling (tmi?). I can't remember ever cooking anything that has smelled better.

It has a big total of 2 grams of carbs per serving!

I will post how it tastes when finished.

"Spatchcocked Lemon Rosemary Chicken (Fresh, not frozen)

“Expedite the chicken!” The theory goes that some hungry Irishman came up with this poultry preparation method that involves the splitting and flattening of a chicken, thus accelerating the rate of cooking, since more of surface area is in touch with the grill or other cooking surface.

In short, cooking time is shortened, and the done bird is moister (breasts don’t overcook while the rest of the bird finishes), with lots of nice, evenly crisp skin.

While Spatchcocking isn’t necessarily brain surgery, it does take some extra work in the kitchen, which some feel negates the time you save actually cooking the bird. Trader Joe’s negates this negation by providing a fully Spatchcocked Chicken, ready to grill or roast. Not only is it already ‘butterflied’ for you, it is also pre-seasoned; soaked in a brine with orange and lime juices, and marinated in extra virgin olive oil, vinegar, garlic, rosemary, parsley, and lemon slices.

Remove Trader Joe’s Spatchcocked Lemon Rosemary Chicken from its package (don’t rinse it), and put the whole thing on a pre-heated grill skin-side down until it’s well browned and its internal temperature reaches 165 degrees Fahrenheit on a meat thermometer.

Alternately, you can lay it skin-side down in a shallow baking pan (removing the lemon slices and placing them around the chicken), and cook at 375 degrees Fahrenheit in your oven for about an hour. Cooking time varies according to the size of your bird.

INGREDIENTS
Whole Split Chicken with Bone and Skin, Mojo Brine (Water, Orange Juice, Brown Sugar, Salt, Lime Juice), Marinade (Extra Virgin Olive Oil, Garlic, Buffered Vinegar, Rosemary, Parsley, Rosemary Extract), Lemon Slices."

[kittygrrl]

Originally Posted by *Anya*

I bought this at a Trader Joes today. I had never seen or heard of it before. It smells so good cooking I am literally almost drooling (tmi?). I can't remember ever cooking anything that has smelled better.

It has a big total of 2 grams of carbs per serving!

I will post how it tastes when finished.

"Spatchcocked Lemon Rosemary Chicken (Fresh, not frozen)

“Expedite the chicken!” The theory goes that some hungry Irishman came up with this poultry preparation method that involves the splitting and flattening of a chicken, thus accelerating the rate of cooking, since more of surface area is in touch with the grill or other cooking surface.

In short, cooking time is shortened, and the done bird is moister (breasts don’t overcook while the rest of the bird finishes), with lots of nice, evenly crisp skin.

While Spatchcocking isn’t necessarily brain surgery, it does take some extra work in the kitchen, which some feel negates the time you save actually cooking the bird. Trader Joe’s negates this negation by providing a fully Spatchcocked Chicken, ready to grill or roast. Not only is it already ‘butterflied’ for you, it is also pre-seasoned; soaked in a brine with orange and lime juices, and marinated in extra virgin olive oil, vinegar, garlic, rosemary, parsley, and lemon slices.

Remove Trader Joe’s Spatchcocked Lemon Rosemary Chicken from its package (don’t rinse it), and put the whole thing on a pre-heated grill skin-side down until it’s well browned and its internal temperature reaches 165 degrees Fahrenheit on a meat thermometer.

Alternately, you can lay it skin-side down in a shallow baking pan (removing the lemon slices and placing them around the chicken), and cook at 375 degrees Fahrenheit in your oven for about an hour. Cooking time varies according to the size of your bird.

INGREDIENTS
Whole Split Chicken with Bone and Skin, Mojo Brine (Water, Orange Juice, Brown Sugar, Salt, Lime Juice), Marinade (Extra Virgin Olive Oil, Garlic, Buffered Vinegar, Rosemary, Parsley, Rosemary Extract), Lemon Slices."

This sounds delicious, i'm copying it down and doing it this weekend..minus the spatchcocking...

[*Anya*]

The Spatchcocked Lemon Rosemary Chicken was absolutely delicious!

I love Trader Joe's!

[Jesse]

33 Easy Paleo Christmas Desserts

[Jesse]

31 Paleo meals you can make in a muffin tin!

[*Anya*]

Starting in October, I fell off the wagon big-time. I gained 10 pounds in 6-weeks. I didn't realize it because I had stopped weighing every day (bad move for me) until my jeans got tight.

What did I start eating again?

No pies, cakes or cookies with sugar or flour. As much of a sweet tooth as I have, I don't really miss them and if I have an urge, I can have an Atkins bar for 120 calories and 2 net carbs.

I simply started to eat bread and rolls again.

I really, really, missed them.

I have made bread substitutes but to me, they are not the same. I did get some awesome low carb angel rolls from Amazon once, from a company called LC but they are expensive.

I have to work out my bread addiction on a more permanent basis.

I am on the no-bread train again and that will mean no stuffing in my turkey for me and I am going through withdrawal, but the craving is decreasing.

I saw a new specialist this week and what does he say to me?

"A low carb eating plan would be best for you. Do you know how to do that?".

Duh.