Coconut is Awesome.

Another week. Check. I have been listening to the podcast by Robb Wolf - good stuff. It has put a lot of sense behind paleo eating - and for me - when sense is applied it makes it easier for me to make these choices. This weekend I purchased some lovely coconut milk and have made some delicious meals with it. I had some pre-sliced chicken breast from PCC - I cooked it with a little coconut oil and then I added the milk - I then cut in some cauliflower - and seasoned with cinnamon. It was amazing. The day before I did a very similar dish, but I started with one whole sweet onion and my meat was lean ground turkey. My favorite spices right now are cinnamon, cumin, and cayenne.

More Recipes: Meatloaf & Slow-Cooked Chicken

Below are a few recipes I modified from the food network and tried over the weekend. They both turned out pretty tasty. Enjoy.

Italian Meatloaf:
I modified this recipe from the food network by Michael Chiarello. I put it into a loaf pan - I think if I would have used a baking dish, it would have fallen apart pretty easily.

Ingredients
2 tablespoons extra-virgin olive oil
1 red pepper, seeded,
small diced 1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
1/2 cup of almond flour
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1/2 teaspoon black pepper

Directions
Preheat oven to 350 degrees F. Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.

When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

____________________________________________

Slow Cooked Whole Chicken
I also modified this recipe from the food network by Emeril. I added thyme, rosemary and sage under the skin to add flavor to the meat. It turned out pretty tasty too.

Ingredients
1 whole chicken,
3 1/2 to 4 pounds
Cracked white pepper
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 cloves garlic, peeled and smashed
3 sprigs fresh thyme
1 lemon, juiced

Directions
Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with pepper. Place in a slow cooker. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed.