I’m sure you’ve heard of this “paleo” diet storm going on. I kind of accidently stumbled into it. I started reading up on different things after my various medical tests/exams. The more I read, the more curious I got. I’ve found a couple books that I would definitely recommend. One is Practical Paleo by Diane Sanfilippo. It is a very informative book about starting to eat Paleo. Diane provides good/bad food lists, menu plans and recipes for different medical uses (digestive issues, cancer recovery, overall health, etc). The other is Digestive Health with REAL Food by Algaee Jacob. This book is more of an approach that goes in depth explaining how the digestive system works and what can be the causes of typical digestive problems. He also includes some recipes as well. I first started reading Digestive Health because I was curious about what could be going on with me. I didn’t diagnose myself (that’s what I’m paying my doctors for) but I did find useful information to help me understand better. Anyway, read up on the Paleo diet and see what you think. We have turned into almost an all-natural family (me especially). We avoid preservatives, additives, food colorings, etc. Basically, anything isn’t a natural food item, we try to avoid it. That includes our meat or seafood, which is proving to be the biggest challenge. Regardless, I think it is helping all of us feel a little better by literally removing “junk” from our foods. This recipe is one I created with my first all-natural, grass fed chicken. In addition, we enjoyed it with some cauliflower rice to remove the grains for me. It’s great! You could even cook the chicken mixture in a crockpot to make it easier. This serves 4
2 chicken breasts, cut into pieces
1 Tbsp olive oil
½ cup chopped fresh pineapple
¼ cup fresh pineapple juice
½ of a fresh orange, chopped
½ tsp lime juice
Zest from orange and lime
½ cup bell pepper, chopped
1 cup spinach, chopped
½ cup chicken or vegetable stock
½ tsp black pepper
1 tsp ginger (fresh or ½ tsp dried)
½ tsp sea salt
1 recipe Cilantro Lime Cauliflower Rice
- In a large skillet, sauté chicken, bell peppers, pineapple, orange and spinach in olive oil for about 15 minutes or until chicken is cooked through.
- Add in pineapple juice, lime juice, chicken stock, lime and orange zests, pepper, ginger and salt. Mix together until well combined.
- Cook for an additional 10 minutes or until some of the juice is absorbed.
- Pour chicken and sauce mixture over rice and serve.