EASY ONE PAN CHICKEN DINNER (PALEO)

hey friends christmas is just around the corner and with that is the endless amount of food festivities and of course your family so here is a recipe then you can do that will support your whole family make them happy and you do it all in one pan this is my one skillet chicken dinner and it's got a number of things I want you to take away from today but just most notably how simple it truly is so I've got our oven preheated to about 350 400 degrees Fahrenheit it's about 180 degrees Celsius to kind of pinpoint it right there and cool ingredients sorted and set it up now first thing to know this is all about timing to make it even quicker first thing you do is actually sear off our chicken so we've got a chicken thighs here just got them from local supermarket and I like to keep the skin on and reason for that is it allows for a beautiful crispy golden touch to your lovely chicken savory goodness let's talk about cooking your chicken you want to have a medium to medium-high heat a lot of people do go warm away the extremity of a high heat and actually chart or start to burn the outside edge again before actually tenderize that beautiful flesh on the inside so we've got our pan here we've got a medium to high heat in there I'm just going to add a little Evo olive oil and then I'm gonna grab it without my left hand our chicken okay she's gonna have the skin facing side up a little bit of salt to that now it's gonna laugh an extra crisp finish on our surface take that me cold chicken the office is going on we can actually stop peeling away faster this I feel this I have some talk and I like this here you guys want we're getting close they're losing I leave the pen so look inside you when one does and remove repent a lot of the time go away and your chicken is still sticking to a pen but stop but not it doesn't one of your roadie jet so when it's golden and crispy you more likely to have it easily release process brass come close it will get a seat guys see my bow so was a matter of buddha Bhishma pen let me pull this and you want to keep that that's what you gonna get one of the extra fly ball it's going hot No sit them aside and strike the pen I'm gonna hide anymore we'll put the flame is off the chicken the olive oil all that in there already I'm gonna turn that heat just slightly gonna get four ingredients in there what's gonna get into an onion come on the red the red sweetness I want the keys ended on to the home to the yellow put in right and the veget of autonomous is Russia that softness just comes apart and this beauty this to do it now has a nothing swing well well onion you'll see it's always generally speaking at the spot of lesions they can stay up an squats that's still gonna mine is getting that got it so in case you're not gonna keep this whole little well you're gonna spread that it simple as that so you're gonna hear the chicken juice you've got your onion you've got your sweet potato Brussels sprouts of course like garlic get out of this sometime we will not spread of that just like that and you can really start to smell the plant is developing so here's what I want you to take away how simple it is to do in one pan but also about doing any one man all this Christmas smell in your house is gonna have all these flavors developing on the top cuz hooked up the chicken fat left flavor in the pan now you go up the sweetness from the onion you put that bolster to tender flavor and then grassy brain creepiness all the Bronx sprouts combined with jolly and time back to our chicken we cooked it skin side down so one side got cool the other side still raw we're gonna put the skin side that was cooked on top and then what's going to happen is when we put the other the insides get cooked in the dry heat around it so everything is getting roasted but the benefit to keeping off the crispy skin firstly here the flavors like in the pan this is exactly what I was telling you that why series in first you're gonna get this beautiful crisp to the touch skill of a chicken I just have to show you this my friends look squish soft soft as the juices of this chicken cooked right I love the name of his flavors just goes together the team that is what you call a simple has option fit this Christmas and your family table so if you like this give it a thumbs up if you want the recipe you can see it down here or you can head to my website we have plenty of these goodies and other Christmas options for you too and as always if you want to see more my friends hit subscribe because I want to teach you more super easy weeknight dinners Christmas feasts and all-around healthy options for you to enjoy by yourself with a friend we think your friend boyfriend or of course give now check your next week my friends you .

Video Description:

Friends welcome to episode 1 of our Christmas recipe countdown. With Christmas just 20 days away, I know you're all beginning to think about putting together your winter menu. With shopping days and pantry stocking just around the corner, I'm bringing you one recipe you won't want to miss out on: the one pan chicken dinner.

I often get asked about how to build a flavorful and delicious dish all in one pan without having to dirty up the entire kitchen. This is the ideal recipe to showcase some of your chicken cooking skills, knife work, and easy veggie prep. It all comes together in one skillet (make sure it's oven safe!) and you're done in just the time it takes to sear the chicken and roast the whole thing off in the oven. Check out the recipe below or on my blog!

Recipe:

Prep Time: 15 minutes

Cook Time: 1 hour

Skill Level: Medium

Serves: 4

Ingredients:

4 bone-in skin-on chicken thighs
2 medium sweet potatoes, chopped into 1″ pieces
3 cloves garlic, smashed
2 cups brussels sprouts, trimmed and halved
1 medim red onion, sliced thin, leaving root end intact
1 small bunch rosemary, fresh
Salt and pepper (plenty of each to season)
3 Tbsp olive oil

Method:

Preheat oven to 425F. Pat chicken thighs dry and season liberally with salt and pepper.

Add 1.5 Tbsp olive oil to a cast iron skillet or other oven proof pan. Heat over medium, then add chicken thighs. Sear for 3 minutes on the first side.
Remove chicken to a plate. Place veggies, garlic, rosemary, and an additional 1.5 Tbsp olive oil in the pan. Return chicken, raw side down, to the pan. Drizzle with a bit more olive oil.
Place entire pan in the oven for 35-40 minutes or until chicken is completely cooked through.
Serve chicken family style with roasted veg.


For more healthy recipes like this one, check out my Healthy Cook: $5 Meals Ebook here!

Get the recipe here!

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Paleo Meal Prep For Weight Loss (4 Recipes!!!)

hey everyone welcome back to my channel nourished with love my name is Kathleen a love and after last week's video I really started thinking about how meal prep truly is the foundation of a healthy lifestyle at least in the beginning when you are new to whatever switches you're doing or new to whatever foods you're adding into your diet and and it just helps to be prepared like I said last time in order to succeed you need to be prepared and so I wanted to do another one this week but I wanted to focus on what really makes my life easier and that is my breakfasts and my lunches and maybe a snack so for me if I can have those two meals out of the way I don't have to think about it I know what I'm having for the next five days for those meals I can spend the time at the end of the day making a nice meal for myself and my family I don't I actually I really enjoy being in the kitchen if it's not all day it is so if I can have those two meals out of the way my life is so much easier so I'm gonna make a quiche with a hash brown crust so it's gluten free and this is delicious it lasts in the fridge you can microwave it you can put it in the oven the day of when you decide to eat it and it's so good it's hearty and again you don't have to think about it you know that it's good you know that it's healthy and it's ready for you in the fridge you can even eat it cold if you want but I like my warm and then I'm going to do a soup for lunch it's a cauliflower soup with bone broth and that's great because it's so nourishing as I said in the last video I'm really trying to work on my immunity and so I'm trying to add bone broth anywhere I can and soup is amazing for that so I'm gonna do a nice cauliflower blend it up soup with some bacon and then I'm going to do a sweet treat some almond butter some grain free almond butter cookies I have a gnarly sweet tooth and so if I can have those prepared and ready with some good healthy fats in them I am gonna be a happy person and then lastly and this was kind of an impulse add-on I'm gonna cook up some spaghetti squash and show you guys how I cooked my spaghetti squash I have it on hand it needs to get cooked so I might as well just do that and have it as a side later on in the week or just a snack because spaghetti squash is delicious so that's what I have in store for you guys this week please bear with me cooking videos are kind of difficult because my tripod doesn't like bend over at the right angles that I would like it to but I will do my best for you guys I hope that you enjoy and without further ado let's get into the video I first wanted to mention that if you want to make any of the upcoming recipes that you're about to watch that the exact recipes will be in the description below this week I began with a spaghetti squash to begin you're gonna want to pre-heat your oven to 400 degrees carefully slice your spaghetti squash into rounds and scoop out the seeds lay them on a parchment paper lined cookie sheet and brush each side with some olive oil and salt and pepper to taste cutting the spaghetti squash into rounds instead of in half provides you with longer more noodle like strands roast them in the oven for about 35 to 40 minutes flipping after about 25 minutes to peel take a fork and gently shred the strands away from the skin and from this point you can store it in an airtight container for up to 5 days you can eat it as is you can add a sauce to it I actually with these made hash browns out of them which were really really yummy so yeah the options are endless and I hope that you enjoy this one while the spaghetti squash cooked I moved on to the soup so in a large pot heat up three tablespoons of coconut oil and add your diced onions carrots and garlic saute for about five minutes or until the vegetables soften I had it a bit of salt and pepper to soften veggies and then added the cauliflower you'll want to brown the cauliflower before adding your bone broth and water bring to a boil and then reduce heat to a simmer secure with a tight-fitting lid and allow the soup to simmer for about 35 minutes or until the cauliflower is well softened once the soup is done cooking you'll want to blend until smooth using a blender or an immersion blender like me once smooth go ahead and stir in your coconut milk and lots of pepper taste to the soup and add salt as needed from here you can serve as is but I chose to add some crispy bacon and topped with a little bit of shredded cheese and green onions and it kind of gave it like a baked potato feel so really really hearty and delicious while the soup cooked I moved on to the crust of the quiche you want to begin with thawed hash browns be sure to check the ingredient list because many brands tend to sneak in questionable ingredients using a clean kitchen cloth squeeze out all of the excess liquid and put it in a large bowl add 1 egg 2 tablespoons of melted butter a little onion and garlic powder plus some salt and pepper to taste place the hash brown mixture into a well greased baking dish and firmly press down to create a crust like consistency go ahead and pop that into a 400 degree oven for about 25 minutes or until it begins to brown for the filling of the quiche hook up some bacon and in the same pan saute the onions zucchini and garlic in a bit of the leftover bacon fat go ahead and pour some white wine vinegar into the pan this is called deglazing and my favorite way to add some serious flavor once the vegetables are done cooking go ahead and set them aside to allow them to cool while we work on the rest of the quiche Roland in a large bowl go ahead and add eight eggs and one cup of coconut milk beat the eggs until well combined and then stir in one cup of shredded cheese 1 tablespoon of Italian seasoning salt and pepper and mix to combine stir in the cooled veggies and pour the mixture into your hash brown crust put into a 400 degree oven and then immediately drop the heat to 350 degrees allow to cook for about 45 minutes or until your quiche is set [Laughter] the last thing I made this week were some grain free almond butter cookies these cookies are a delicious treat but they do have a ton of sugar so carry caution you'll want to start by making a flax egg to make this go ahead and mix 1 tablespoon of ground flax with 3 tablespoons of water and let sit for about 5 minutes in a bowl mix 1 cup of almond butter with 3/4 of a cup plus 2 tablespoons of coconut sugar to that you'll want to add 1 teaspoon of vanilla extract 1/2 a teaspoon of baking powder and mix until well combined and lastly you're going to want to mix in your flax egg [Laughter] roll your batter into small balls and place on a cookie sheet lined with parchment paper press each cookie to flatten and then bake for about 15 minutes at 350 degrees or until browned and crispy that's it for this week you guys I hope that you enjoy this video if you did please give it a thumbs up and subscribe and comment down below let me know if you tried any of these recipes or any recipes you'd like to see me make in the future .

Video Description:

In this video I show you some of my favorite paleo meals that are excellent for your weekly meal prep. This video includes a cauliflower soup, quiche with a hash brown crust, grain-free cookies, and simple spaghetti squash.

CAULIFLOWER SOUP
2 large heads of cauliflower
2-3 T coconut oil
2 small onions, diced
4 carrots, diced
2-3 cloves of garlic, diced
4 cups beef bone broth
2 cups of water
S & P
1 cup coconut milk
a bit of bacon, cooked until crispy

QUICHE W/ HASH BROWN CRUST
1 bag of hash browns
9 eggs
1 zucchini, diced
1/2 red onion, diced
1 clove of garlic, diced
1 cup coconut milk
1 t Italian seasoning
S & P
1 cup cheddar cheese, shredded
garlic & onion powder
2 T melted butter

GRAIN-FREE ALMOND BUTTER COOKIES
1 cup unsalted almond butter
3/4 cup + 2 T coconut sugar
1 T flaxseed meal
1/2 t vanilla extract
1/2 t baking powder
1/4 t salt

SPAGHETTI SQUASH
1 spaghetti squash
olive oil
S & P

Paleo Chicken and Roasted Veggie Bowl

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Video Description:

Don’t you just love it when healthy food tastes unbelievably good? This recipe is a heaping bowl of healthy goodness.

Pan Seared Pork Chops Braised Red Cabbage Apples and Onions - Paleo Cooking with Nick Massie

a couple pork chops here they're not super thick but they're thick enough to get a sear on them but still have them be moist in the middle we are gonna pair that with some balsamic braised red cabbage and there's some caramelized apple and onion yeah it's kind of like that you can use this more like a paring knife and start around the top right I'll do the same thing on the bottom and then good way to attack it and then over here I'm gonna get after the cabbage and I'm gonna start that I got three slices of bacon I'm just gonna put a little oil in this pan preheated cast-iron skillet get my Bacon's on we got some garlic here when the knife is a quickly that's a good I guarantee that's gonna smell yeah bacon fat and garlic so olive oil after that we'll add a little onion going in there very nice I'm gonna cut flat here kind of get rid of that that that looking good so there's no seeds in there I'm just gonna take these okay got that apples are good no do you think this is sugar in apples a little bit so what we're going to do is draw those sugar out and caramelize apples we've got this pan going here make it hot go those out for you right what's up I'm like and all that cabbage the war oil pepper little throw some salt on top of this cabbage here back trapped in that moisture well this is really where the brave begins once we start to contain some of the moisture it will help break down the cabbage there we go so your job to kind of keep an eye on this cat as soon as you get our apples caramelized the point that we like them we'll just set them aside on a plate and then we'll hit up the onion you take a look at the cabbage okay go ahead and give that a stir she always started to break down a little bit we get some bleeding of the color into the center right the eventually that will bleed all the way to the middle dark purple check our apples oh all right now I got a hot pan here I'm gonna salt these pork chops liberally oil in the pan see the side down very crew so that you have a hot pan at least 350 degrees that way we can get a hard sear on these before the center is dried out these are the top so let's go ahead and transfer them to that in with the onions that be careful then you just want to kind of let them sit there for a minute all right let's take a look at our pork chops here not bad you let this thing go a little bit longer check Kat onions over here how they looking going through that Oh the ball write it for me I'm gonna pull that let this one cook a little bit longer so actually gonna tilt the pan all right we're gonna call this one good pull them off just let them rest in the beginning I did call this balsamic braised red cabbage so we're gonna give it a little balsamic right now hold that in a little bit more salt onions are done check those good apples are ready let's plate I'm gonna see if we can build that instead of kind of right across here Apple go right on top of the pork let's see if we can get a couple more let's show the car libation so you might want to turn these people Munya those will super can kind of like drape across here there you go cat it's good a couple more that tape down here and then when I'd look at picked maybe a nice little drizzle of balsamic they've got no car pull it all together so there it is balsamic braised red cabbage with a pretty hard seared pork chop some caramelized apples and onions and a drizzle of balsamic on paleo Nick this is Belmont Stakes bail me and we're doing what we can to help you keep it paying yo .

Video Description:

There is no question that Catherine Belme is a Culinary Ninja and this video is proof! She joins me to make a Paleo version of a dish I used to make at The Kincaid Grill in Anchorage, AK. Our chops were twice as thick and we served it with buttered black pepper spaetzle, but I'd argue that the Paleo preparation is as tasty and filling.

Thai Turkey Throwdown - Paleo Cooking with Nick Massie

oh hey guys what's up I was just playing around and now we're going to do this Thai turkey Throwdown so this is one that I love to make for my bankaccount great meals great snacks great all-around so grab all these ingredients that you see here and come right back because we're going to Thai town okay guys I'm just starting into some ginger here I got a half of a nub they're peeled I'm gonna peel the other half this backside or I guess the front side of the spoon I'm just going to kind of give it a rough chop okay Ginger's done guys on the garlic I'm just going to hammer it with the side of my knife good and then from there again just a rough chop this is going to cook down so I'm not too worried about having a big chunk this is a great start to any meal I'm going to get some salt and pepper on our turkey get that seasoned side down and you got it and then garlic and ginger like onion so half in here so I'll take a wooden spoon or bamboo school to start breaking that up and if you look over here I've got my food processor set up with the shredding blade and then from there I'm just going to turn this thing on as this thing fills up just take it out dump it in okay our guys carrots are rocking back over here time to get radical on some shrooms I just rip these off you can slice these you can quarter them let me just give this a little flip got some good color on our turkey underneath these carrots are going to break down terms will break down to give us some room we need to go in with some water chestnuts the bamboo shoots just going to help these guys along run my knife through life okay guys you can see which flame was hotter see over here the de color difference a little bit darker and some caramel is Asian happening this one's a little bit brighter return this flame up a bit but we just got to make sure that our turkeys cooked shrooms are raw and confident on that so I'm going to add coconut milk and some ball it's good a little healthy maybe a third of a cup fish sauce optional of course but I love it give it ten smooches one two three four five six seven eight nine ten probably need a little greenery in there so we're going to rely on cilantro for that but what I want to do I'm going to chill all this down first and then we'll add the cilantro at the end and I'll let you know when that happens show you how it goes our guys are going to retire turkey Throwdown chilled down see how I rhymes is down pretty creative huh anyways looking like this and as we said we're going to chill that down before we add our greenery obviously we're going to eat this right away go ahead and get the cilantro in but one of the ninja moves is to cool stuff down so that this green stays vibrant bright I'm not going for Oscar the Grouch we're going for like something more like this cilantro stir it in and man they're just getting a little pop all right guys so this I'll finish this up with some some ball-like day if I'm at a place I'm the reheat where I don't have some ball I'm all set I like a little heat mine but set yours up how you like great way to stock your bank account and just great all the way around so I'm paleo Nick thanks for watching and don't forget to keep it paleo .

Video Description:

I love this dish. It is practical, economical, ultra tasty, and an all around solid lesson in Culinary Ninjahood. Speaking of Culinary Ninjas, I've been reading a book by Rick Bayless and I love everything about the guy. He is an amazing writer, chef, historian, Spanish speaker, restaurateur, philanthropist, etc... They guy wears so many hats, they'd be difficult to count. He gives a ton of credit to his team, who helps him create endless, "top notch" products.

"It's Not Gourmet, Bro!" Oxtail Stew - Paleo Cooking with Nick Massie

hey guys can do Nick here with the next episode it's not your mail bro one of the best series on the site we got slow-cooker action today we're going to be throwing down to the oxtail the only thing is I haven't seen any auction around for pretty much my whole life so where do these babies come from stay tuned we'll discuss it we'll get our slow cooker rollers I guess octo stew is kind of a classic French preparation you know there really aren't oxen around nowadays for kind of beef production right or oxygen production so these are actually just details they still label them octave just follow them alright anyways we're going to get into it what I got is two packs I think this is about six pounds I'm going to start my slow cooker with a cup of garlic and then I'm going to season these guys it's about 20 grams of kosher salt like that and some black pepper about how much tablespoon or so no we'll get those in there and then all around I've got this here is turnips four cups of turnips this is actually about six cups turnips and two cups of parsnips just dice those babies up and then we've got some mirepoix I'm going to sneak down in here as well carrots onions celery they'll all be in the recipe get a couple babies down in there and about two cups of red wine it's going to dump this and the goal here this slow cooker is going to take all the collagen the connective tissue kind of the bones and you know all the crazy stuff going on in the cocktail and it's going to break that down into gelatin we're going to get a nice kind of Demi gloss looking softer they forms it chill so what I'm going to do is throw the lid on this guy we're going seven hours on high so I'll cook down be beautiful and it's going to taste great too so check this new box whoa whoa hey hey yeah okay that's that you go I had an empty anyways this is what it's going to look like right so we cook that off and then poured it in here what I want to show you is kind of that gelatin type structure this is like actually the best jello in the world sugar free hmm red wine they're awesome so next step I'm just going to take my containers here give you them out label then I'm going to give you this stuff up but once it's all too difficult I'll show you what it looks like okay guys here with our oxtail stew all divvied up we've got six healthy portions put a little greenery on the top of each one just so that doesn't look kind of barbaric but it tastes really good I promise you that oxtail soup slow cooker style it's not gourmet it just tastes that way and paleo Nick is always here doing what he can to help you guys keep it paleo Oh .

Video Description:

Oxtail is popular in many cultures around the world, but it's fair to say that the USA is behind the ball on tail consumption. It has become more popular recently and I even find it now at Costco and Sam's Club. Is this a sign that Americans are coming around? Or, is this a sign that more immigrants are shopping at America's big box stores? Either way, all cows have tails and we should eat them!

Easy Paleo Low Carb Recipe - Savory Cabbage and Chicken

today I'm going to be making some cabbage and onions with shiitake mushrooms some bacon we're actually going to be cooking it in the bacon fat and just some chicken thighs with the mix of peppers and poblano peppers uh fresh nose garlic and onions okay so first thing we're going to do is take out this bacon so for the chicken we start with the onion first thought saying that he is having onion for the chicken and yellow top boy cabbage good take some girl butter okay I was like using the goat butter because I don't have any kind of digestive issues it's like go get from house single I feel don't believe me but Stewart stop if you have an issue with dairy like cow dairy then you probably have issue with the cow butter as well even though it's mostly just fat not the not protein which is easy the sort of issue now I would take this campano pepper the number a spicy so if you're that person that doesn't like spice then you get half this peace out if these little covers the friends off every their little spicy I'll stay here for more than a jalapeno but less than like a habanero some like that I'll put two of these because I like it spicy my stove I just separated out the garlic I'm using for the chicken I'm gonna actually put garlic them both look who's the bacon pretty well because we're really just me he is to get the fat out of it you gonna have the bacon back into the cabbage and onion once it's mostly cooked oh right now we're just trying to get the fat so let's start preparing that this for the cabbage and onions over start chopping carrots and onions you can cook it kind of as long as you want depends on how slops you wanted at house we do have onions to be the longer you cook them the more sweet we're gonna caramelize them okay and where the cabbage really cooks down a lot so you can really feel the and as all of you can editor cook down if you take this take it out now it's not fully cooked as I'm upset once a week but I'm gonna put it back just before it's completely done it's gonna cook more you ice so you're gonna make sure that's not too hot so it's not smoking now first we're dump and just cabbage now you can check the peppers immense over here a little Hut now we're fix this one around so that they can breathe really gets in there and like I said before this is going to cook down a lot so don't worry if it looks pretty full right now gonna let that cook a little bit before I add the shiitake mushrooms because I just only did it cook the mushrooms quite as long but if you prefer you can out of it right the beginning sup to you let's cover that one also it's got a second batch of garlic ready so let's do the mushrooms nice then you just kind of twist off the stems like that okay just grab it here just like twist easy I learned that you can actually make vegetable stock out of the stems so this time around I'm going to save those and now I'm just gonna cut up the pieces of bacon and add them back into this yeah that would be pretty good very savory with the mushrooms of the bacon onions so I like letting this cook for a while just to soften everything out get the flavors mixed in got to make sure it's not too hot so it doesn't start to burn and just mix it every not in it again you can really cook it as long as you want that's up to your preference you see the cabbage starting to turn dark green and yeah let me see that starting to turn dark green you know that it's starting to get quick pretty good the bacon already makes it something but it's gonna add a little more now that I'm done shopping everything else I'm just gonna put the chicken on this one I know it's not like official kitchen sanitary procedure but now this is like the boneless skinless chicken thighs I usually like just getting the whole if I'm getting chicken thighs usually like get in the whole chicken thigh with the bone and the skin but this just seemed like is a better deal today so I got this instead and this trick there we go I'm gonna cook down so we're gonna throw the chicken right in there I think I had a little bit of cumin powder too and a little chili powder all right so this is looking just about done everything's put together nicely as long as I see those little pieces that garlic are just mash it up a little bit so the flavor gets blended together I think is better than like mincing the garlic ahead of time it tends to burn if you mess it in and put in the pan but the be here at home did you have any problems that chicken looks pretty done the skinless chicken thighs don't have the same amount of fat as obviously was with the skin so I'm usually not gonna cook them as long alright so there you have it we got our chicken thighs with poblano peppers sweet onion Fresno peppers and garlic cumin salt and a little bit of chili powder and Deborah shiitake mushrooms scream cabbage saw the same onion bacon and like the bacon grease was used to cook it all together as well alright that's all we got .

Video Description:

Here's an easy, tasty, and inexpensive recipe that fits well with a low-carb type diet.

Ingredients:

-Chicken thighs
-Cabbage
-Onion
-Bacon
-Garlic
-Shiitake Mushrooms
-Fresno Peppers
-Poblano Peppers
-Salt, pepper, spices

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I've got more videos on the way! I'll make sure to kill that annoying refrigerator hum next time.

Paleo Asian Beef and “Rice” Meal Prep

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Video Description:

This healthy asian paleo beef recipe, made mostly in the slow cooker, is the perfect make ahead lunch or dinner! It's paired with cauliflower "rice" and veggies and is a great low-carb, whole30 and paleo meal prep. Double the recipe and you can also make it dinner one night and lunch for the next few days!

Chicken Tinga - Paleo Cooking with Nick Massie

now that we're warmed up alright counting Jackson back in the house number tail and we crush it we're going to make a meal that's so good you'll want to lick your finger come right back for some paleo chicken finger yeah v paleo alright so we got this concept of of what I like you know complete meal is a kind of meat potatoes and soft and we need some good yep protein carbs and hourly fat with sauce frozen conscience ah so we're going to go with we've got some pretty cookie em that'll be our carbs proteins are going to be like a braised style Mexican super awesome things and then we'll just work together quick sauce again okay so go sounds great alright so here we got our crock pot when you keep it super simple we've got four piles of chicken breast already in here you think taken aback big chicken breast go ahead put these two carrots you can kind of tuck these in your kiddies break them to see what kind of getup no dicen yeah we don't have to do it cut up so it's kind of nice for what this one I can't break that yeah that's fine set that guy in there okay and then onion let's go with this guy you get into that one for me just loosens it skin off and cut it in half do I start with a cutting and a half I know you have like a technique minor that's exactly what I was going to do so you cut it that way then it's a little bit easier to peel and then sets you up if you are going to cut it but the way that you were going to do it with a work totally strike is all we're gonna do is cook this baby hopefully nice throwing it in there so so we got that if you want to peel that second half we're going to use that in a little bit give me a nice healthy pinch of salt kind of spit over here one more of those live hinges are smaller than your school my pincers are smaller that's right all good and then a little sensitive cilantro okay now water go ahead if you want to grab that one other right the poor water in here it's kind of like a chicken stock chicken broth room for shredded chicken covering it up right about a little bit more sometimes I can move it about there how much is less we have 40 ounces of water we're going to put this on low for 12 hours and let her rip okay magically boom we've got our chickens up yeah let's get the carrot looks cooked I'm going to cook through translucent onion like we're talking about okay we're to pull these out and then we're going to shred them a little bit warm it's a little bit warm but all we're going to do right now is just shred this up so that everything looks this is really good Kelly's doing great looks kind of like that all the chickens shredded we got a pan preheat it over here on lap Kelly show us her saute still in a second I'm going to go ahead and give a skew the oil into that pan we're a julienne 1 and 1/2 onion go ahead and start that in there if you're doing a little pinch of salt in it get yourself another how about it we're all happy well this is just some granulated garlic we'll go one teaspoon and that's Capote Lake how do you have to regulate your heat with this one all right it's pretty hot pretty fast so we'll just start with that that looks good or well now again okay okay now we're going to add our chicken hold it right in there you want to kind of put a full those onions in or out up and then I'm going to use some of our bra stock whatever you want to call it consuming to add the bra it kind of opens up that chili and Express that Colorado let me send yeah even I want you to go there and then crops also I'm going to work that at the state pie tomato puree bring in some of our block again and whisk this off would you pull a in here we go to fit this bowl well guys there it is super simple chickens done salsas ready we're going to grab our yeah you want plate this up all right Kelly good job on the plate up thank you awesome we played it up as you might be it immediately and then here kind of for meal prep standpoint Kelly Jackson in the house the awesome job Octavio Nick this has been our chipotle chicken Tinga and as always we're here helping you keep it a video .

Video Description:

Nick and Kelley are kickin' it down with this finger lickin' slow cooker meal in the Paleo kitchen. See just how easy it is to make this delicious dish at home yourself.

This meal can also be ordered as one of our Ice Age Meal options.

Paleo Shrimp Chow Mein - Paleo Cooking with Nick Massie

you hear that sound - tugging up the flavor train you don't want to miss this next one so come right back to my paleo shrimp chow mein v paleo like most of the Asian dishes that I do we're going to start off with fresh ginger and garlic all right I've got a little maybe a half of a index finger of ginger well here let's go words there if you run the knife one more time through there gingers ready and then four cloves of garlic one two three four go in there hot pan there little olive oil garlic and ginger I want to toast it up we're going to julienne some snow peas we'll just line these up flatten them out cut them like this all right and then I have three peppers it kind of partially used but we're going to get another third of a pepper right there yellow let's go red we're just finished making our what well those it was bang bang shrimp with cilantro slaw so we have these peppers I check adapted over here you toast them going on now we've got 16 shrimp it's going to be about a pound maybe a little bit less olive oil here I'm going to go on and that there goes into garlic and ginger and when I hit that with a little bit of vinegar Temari hey another minute you guys will be done lose a little bit of water I'll just help finish these off and then pull any of the pond there like a little sticky pull that off of the pan go here the trench will use to a bowl all right we'll toss in our snow peas a little bit of oil and then we'll get through these peppers maybe we just stack them all up check this out take it those in the pan and then I got about six mushrooms that I sliced up we'll get those in there too little pinch of salt all right so just a like stir fry on those about 60 to 90 seconds then I've got one can of water chestnuts we're going to ask and then we're going to be our chow mein spaghetti squash we're going to say one you go far enough for two people I'm thinking one it is to like that by the time that cooks down actually just going to go all in if there's leftovers we'll eat them tomorrow right boom okay then just like we did with the shrimp we're going to add some vinegar and tomorrow alright then at this point I will do it is just kind of warm into cooking it through everything you probably cooked at this point we're just warming it through that's what we're going for I think we're looking good right there so I'm going to add our shrimp got some bean sprout and then it's kind of up to you but I'm going to go about 1 out of ssam ball right there all right then we'll stir this all in all right this is just about there so to garnish we're going to use some scallions to pull those off line these up and go for my best Asian bias cut ever let's see what we can do I'm gonna grab some bowls and we'll plate this up our guys there we are our paleo shrimp chow mein pretty simple and straightforward a good amount of food boom for me this would be perfect right after a workout I can crush this good for meal prep make it ahead of time having it ready in the fridge get in the in the kitchen give this one a go and as always I'm Nick here helping you keep it pay the Oh you .

Video Description:

Spaghetti squash is the saving grace in today's epic offering. 

If you like lo mein, chow mein or just visiting Maine, then this recipe is right up your alley. 

Click on and keep noodle night alive all while "Keeping It Paleo!"

Slow Cooker Pork Belly Tacos - Paleo Cooking with Nick Massie

up next guys we've got a slow cooker recipe that's sure to be at the top of your list so come right back for my pork belly tacos with a Vietnamese twins fit paleo okay guys pork belly right here slice maybe an inch inch and a quarter thick will drop this into a bowl and then I've got some mighty taco taco mix dump that on there toss this up nicely make sure coats fully drop this into our slow cooker and we're going to add apple cider vinegar some water just like that we're going to hit this on low for six hours all right guys the new day I got a fresh new shirt on and we're going to make a quick pickle this is going to go on top of our pork belly the portability is done we'll show you how to handle that in a minute but first I've got some onions julienned carrots kind of shredded or julienne a little bit of minced garlic and then I'm going to show you how to work with the jalapeno so we're going to cut it in half and then I'll start here and just see this this will help control the heat we provide some heat and give us a nice green color to our pickle but basically these are all the same shape right that julienne or shredded shape then we'll take some vinegar got red wine vinegar honey and then I'm going to throw my garlic in there and salt whisk this up and you want to do this maybe an hour before you're going to eat the pork belly or the hour before you're going to serve it this isn't something you'd want to do a day ahead of time because the vinegar will do but kind of go too far soften the veggies too much the heat from the jalapeno would probably be too strong so that's what we're calling it the quick pickle there we go there veggies in there okay there we go guys we're going to let that rest while we work with our pork belly all right guys the pork belly is done I'll show you here it looks like a big thick slice of bacon but it pulls apart pretty easily right so we'll go in for that little slices like that so we're going to sear this baby off give it a little more flavor right now I'm just going to do three pieces three tacos and those are about right side as far as the cooking agent goes we're just going to use the fat that's already in here I'm not going to use any oil butter any of that stuff just set this we go good hot pan now while it's searing here we can start to set our plate I'm going to find three release of green leaf lettuce and say give these berries a quick turn oh yeah all right then we're pretty much ready to plate we've got our hoist in right we've already seen the recipe for that our pickle lettuce Bay so let's make this baby happen there we have it guys it's our paleo pork-belly bond me a pretty simple what I would do is take this now and portion it out into containers you can freeze it or just eat it within a couple days so remember whenever we're using the slow cooker it's not gourmet it just tastes that way get in the kitchen give this one a try and at every opportunity do your best to keep it paleo .

Video Description:

This is the first recipe of 2017, and we went big! Slow cooked, seared pork belly, your new favorite Paleo hoisin sauce and a tasty little number we're calling the quick pickle - this is serious stuff. Nick's showing you the way, right here, right now.

"It's Not Gourmet, Bro" Cinnamon Imbued Short Ribs - Paleo Cooking with Nick Massie

maybe Oh Nick here I'm excited to introduce you guys the first video in a series called it's not gourmet bro and this was inspired by my friend Ashley Van Horn it's actually her idea and she's too busy with life to be here with me right now to cook this but I know she's here in spirit so let's get after it I've got my slow cooker out and most of these videos will be related to the slow cooker I've got a couple pounds of boneless short ribs and then I just went and kind of clean out my fridge I had some celery in there that's kind of getting old some scallions I've got a roasted jalapeno a couple sticks of cinnamon and then a bunch of tomato and left over from some burgers that I serve so we sliced all good slices out of the middle and then these over the ends I just hack those up I'm going to take this bowl right here slide these tomatoes into there and then I'll cut through my celery quickly and break this up and in the bowl little throw our scallions in there I've got one roasted jalapeno No so let's cut the end off and quarter that back going in there then our meat I'll lay this across the top and then I'll see than that I just want to make sure we have enough salt to go with this much meat and one more thing so I think that should be good you get some pepper going cinnamon stick and then I have some spices here Bailey's I'm going to throw two bay leaves if you'll set those aside for a second put those in right at the end oregano cumin got more chilli and garlic you could use fresh garlic you could season just the meat with these spices and then sear it off and get it in here but it's not that gourmet so let's just mix this up and we'll slam it into our slow cooker nice and full we're not going to put any liquid in here the stuff will melt down and provide a liquid we don't want to water this baby down so how's that looking good it's good a couple bay leaves on the top and as Ron Popeil would say set it and forget it we have aw I've got down here for four hours 49 minutes and we'll just check in with it every couple hours see how it's doing I think within four hours it'll be done so there it is we don't really have a name for it yet but we'll figure that out but let's remember it it's not gourmet Dubrow I had not gourmet bro all right check this out we've got about three and a half four hours in to pull these bay leaves so the meat is look it's fork-tender we just tested a piece look at our cinnamon and swollen kind of like Jesse's arms after coffee now but what I would do here is just grab it so ladle into the bowl maybe a little bit more veg some celery some little Tomatoes little piece of meat on the top a little bit more right there next I would grab a spoon slap that on the table we're not going to garnish it on the sauce you know why not going pay bro all right follow super simple in and up just like that drop that baby in there before work you come home dinner sir I'm paleo Nick showing you easy ways to keep it simple keep it fresh and above all you could pay up .

Video Description:

With excitement, I introduce a new category of videos titled "It's Not Gourmet, Bro!". My friend, Ashley Van Horne, AKA Paleo Madeline, came up with this idea and I am running with it. I've received several messages asking me to dumb down some of my food and show some ultra-simple preparations. This series is an answer to these requests. If "heavy on the meat" is a request you might make, then you'll want to tune in for this series...

Thai Shrimp Soup - Paleo Cooking with Nick Massie

all right we're rolling on with our do you talk Thai series we've got a sweet and sour shrimp soup and it's called Tom Yum Goong stick around because we're about to get spicy good Paleo we're going to start off with a hot wok and most you probably don't have shrimp stock hanging around so I'm going to use some chicken stock said it was hot right and the shells from when we peeled the shrimp we're going to crank this baby up and that's just going to infuse some of the shrimp flavor into that stock then we'll use our spiderweb string those babies off and we'll carry on from there while we're watering our shrimp shells we're going to take 6 to 8 cloves of garlic into our border and pestle do that all bashed up smells awesome next we're going to take on 2 roma tomatoes and cut them into 8 slices Oh tomatoes are ready our kaffir lime leaves we've got five of them we're going to take the stem out that and we'll put tear these into pieces take a look over here all right happy with what's going on and we take my spider spider web and have a garbage right over here just going right into the garbage all the shelves are out we're going to go in we've got ginger about 10 slices of ginger lemongrass to go in there and then our garlic some go get that going from there I'm going to take two chilies so split these guys let's click that throw those in and then one shallot sliced up we'll just let that roll while we pick apart the rest of our lime leaves next up we have two cups of shiitake mushrooms stemmed and quartered and get those in there and then we'll throw in our tomatoes now we're looking Thai free food baby I would definitely I could see this on the street in Thailand no problem we're going to bring this up to a boil okay do some one line to start and then we're going some fish sauce looking good and our lime leaves give that a stir we'll let her roll let her rip like a simmer away look in here good here guys the mushrooms look it out or nice and soft right where we want them so now we're going to throw in our shrimp once these go in takes about one minute cookbooks that's it so while that's going we will chop up some what they call coriander right cilantro and these are going to go in surely there we are sticking with the tide theme with our Tom Yum Goong Goong means shrimp guys but yeah our Thai style Street food get out there and give this one a try and you're answering the questions do you talk time .

Video Description:

Everyone loves shrimp.
This recipe is a part of the "Do You Talk Thai?" series and, while it has a decent list of ingredients, once they are prepped out, the meal is ready in 10 minutes or less. It was inspired by the cooking class that we did on my recent Thai Culinary Adventure as we made a dish similar to this. They call it "Tom Yum Goong", but Thai Shrimp Soup works just as well. Give this one a try and prove to your friends and yourself that "You Talk Thai..."

Mexican Rib Eye Stir Fry with Justin Van Dyke - Paleo Cooking with Nick Massie

all right JB Dee's back with me here and he's looking good don't you think I'm gonna call this a Mexican stir-fry so we've got a preheated cast-iron skillet here and then just a nonstick pan Justin's gonna man the pans I'm just gonna be chopping stuff up and throwing it in and then hopefully in about 10 minutes we'll have something that tastes pretty good flip this stake over this sides a little bit dryer we're going to sprinkle some salt on there I'm an oil in our skillet get that Jesus side down I am you go real quickly season that top side there will get spoiled on in here look garlic and then what's really going to help distinguish this as Mexican certifies a little cumin if you want to stir that up Justin smell good how would you describe it like in three words oh all right are we going in take a look at her steak how's that looking Dustin hasty yeah do some salt in there and then I'm gonna put some red chilli in there to kind of spice it up how's our steak looking Justin how do you like your steak how much time it's been about three minutes like six minutes let's go one more minute on the steak and then you put that just looking good here I'm gonna add some chipotle salsa veggies stuffs got a little heat add some lime juice of one lime let's slip our state over here big boy alright then I'm going to throw one handful of spinach in there and he pulled that in Justin's have done an awesome job stirring thanks to it and we're just going to cut the heat on that let the steak finish and then we'll pull it all together they're gonna be good get him out some of that all right yeah okay so we had probably five minutes on side one three minutes on side two when I feel this we're about medium-rare we're in that range but I like it so I'm gonna pull this up here once that side up or this set up what what this side just like that we'll let that rest for three and a half minutes and then we'll play I'm gonna have Justin fold in a little bit of roasted garlic let's see your best folding that's fully that kind of freaked you out when I said yeah I'll bring a little bit of sweetness I tasted the badges like I want to sweeten it up I was thinking honey it was like that your best fold I'll do that I mean Justin this is a real reason I had you come to help is that I want you to take those little bunches of cilantro and like put them right in the middle on the top immanuel yeah nice as high as you can make them nice and huh yeah you're that dude do you know the paleo Knicks slogan yeah all right so there it is Mexican was at 12 it's like a 13 minute Mexican stir-fry with ribeye steak paleo mayo and some cilantro sprigs gently placed by Justin Van Dyck I'm paleo Nick we had Justin and I cat the helm and we're just here doing what we can to help you keep it paleo .

Video Description:

Justin and I have been buddy buddy's since the day we met. We've built jerk boxes together, remodeled a yoga studio and recently renovated the bathrooms at CrossFit South Bay.While he is a far more talented athlete than I am, I can beat him in cribbage without even trying. However, this is not about who can do what better, it's about joining forces in the kitchen to teach you something new.

"It's Not Gourmet, Bro" Peppered Pineapple Braised Short Ribs - Paleo Cooking with Nick Massie

okay guys we're back we've got severe in the house and we're going to throw together a quick one the next episode in the it's not gourmet bro series it's going to be effort pineapple look look you're shorter yeah and who's over there look at this dude - this guy's ever in the videos the joke say hi the joke oh hey yo Johnny alright we're going to be right back get your soul cookers ready get your pineapple ready and get ready okay guys we've got sure beers gonna run the bowl I'm gonna have him mixing this stuff up I'm going to be hacking up the pineapple and onion and it's going to be less than five minutes we'll have this whole thing in the country here goes nothing go ahead with this short ribs into the bowl yeah let's go with two and a half tablespoons you connection as far as you want yeah then pepper we're going to go one and let's just go one tablespoon little one go ahead and throw those in and if you want to take cloves of garlic up there yeah how many was you guesstimate er in there 28 28 cloves of 28 cloves of garlic maybe one or two balls of your vital fresh tacos and they mix that up and then here I'm just going to dice up large dice on the onions trying to give it the hack cut one and a half on goes in there okay that's looking pretty good let me pull the croc out let's go ahead and transfer that here I can help you beautiful good looking good and what do you think about it should clip some soy sauce in here and a little tamari I didn't put any on the other one but I think it might be a good idea to touch okay so let me give you this I'll show you guys a quick little tip here I got my can of pineapple juice I've got first hole in here now what you want to do across from that hole you get a second little tab just like that it looked for smoothly because it'll be able to suck air and you see that that way you're not golf goal from often if you want to do three-quarters of that can't yeah let's go until we can just see it because what happened was I use the whole can and I ended up pulling some out and it cook down overflows so let's just say we're going to leave one cup in there okay 46 through ounces so when you 38 ounces and then just give a couple organic wheat free come in free tomorrow or you can use coconut aminos yeah I do severe did you know that all this candles at all that looks good man so let's just throw the lid on get her in here original high for seven hours hyper salmon low for maybe 10 12 hours somewhere in there and if you want to come in close we'll do our little magical Rapids as well and waiting for this 3 2 1 BAM way dude nice work it's a little bit different Oh what the heck so this time we mix it up where we I cook it off poured it into this hotel pan and let it cool and that's how you're going to get the most flavor if you allow your nice veggies to cool in the braising liquid and then go from there so when we do this we also get this fat cap on top it will be able to peel all that fat away where if it's portioned out show you what that looks like hey guys we're going to finish it off shabbir had mentioned maybe some red chili elite and I heat sweet that nice so I'm just going to cover it with some Tomball besides the dog is contingent upon your affinity for hot food right don't let any and we're running and we're running out everything now you guys will talk about it's not gourmet but just the beef here short ribs are kind of expensive about 650 a pound right now even at the warehouse stores and all this meat just for the meat was 40 bucks the pineapple was three blocks I'm in you know another couple bucks for the pineapple juice so we're looking at probably I don't know forty five forty eight dollars for six meals so that's eight bucks a meal just for food Kai from the where health care right so while it's not gourmet it's still kinda gourmet this kind of food that you're gonna look forward to and recommend giving to the shop you look at this is the one that I did nice and smoky and sugar did his best to squeeze these and platinum this flag Brett we're here learn and not tear apart I mention beer my man and I we're just here doing what we can to help you guys keeping paleo .

Video Description:

I love this video because it features two of my favorite people; Shabir and "The Jo!". It is rare that we get a glimpse into "The Jo's" world, but we have now done so twice in as many weeks. I wish he would have shown more of his personality, but kids don't always cooperate. Jonas is an amazing dude and I would rather hang out with him than most anyone. He wakes up each morning with the most positive attitude you could imagine. One hundred miles per hour at 6:00AM isn't always easy for this soon-to-be-33-year-old, but we wouldn't have it any other way. If you don't have children, I recommend you get some!

"It's Not Gourmet, Sis!" Beef Stew with Green Chiles and Yams - Paleo Cooking with Nick Massie

I got paleo Nick here I've got cast butcher bill me back in the house with their knives thanks for coming by haha we're going to do it our next episode and it's not your made fit it's going to be green chili beef day with yams and it's going to be quick though stick around I guess tapped at the helm I'm just going to give her a little guidance we're going to start off here with about four pounds of beef stew meat in the bowl and the ball two tablespoons of salt be able to let's go a half tablespoon of pepper from there let's go and now what I've got I have some frozen mirepoix I have some prepped out so I just add this out it's going to be easy half onions quarter salary quarter carat going with eight cups of that and then let's go with age going to be close to ten cup yam chopped up sweet yams are good they provide healthy carbs for fueling fitness but I will need guy give that a little Casa rubia how about if we go in with our green chilies you can actually oh I said red chillies and mix those in one 28-ounce canned ground Tomatoes I'll go with some fresh parsley about a cup of that see what you got I'll grab the school and use the bowl yeah let's go ahead in with our babies just kind of sneak those in the side while breaking them okay and then it's full but this is going to break down I think it's going to be perfect throw the lid on here go seven hours on high we'll see what happens check this out Wow dude look Wow so let's take a look here what do we got is our beef cold it's already flaking apart good salt on that whew nothing like a well salted piece of meat oh yeah mama when I cook down we're going to really catch the big fish uh-huh I mean riffs are packaging this up people probably get this is six quart so I'm thinking will get at least six ticket okay okay well be a healthy portion well that's it you guys not you are may remember we threw that together in a couple minutes we got cat the butcher Bellamy what did we make again I'm being chili beef stew with p.m. and as always guys we're here we're just hanging out cooking food do what we can to help you keep it paleo .

Video Description:

This is my favorite beef-based slow cooker meal. While they are all good, this one has the perfect mix of meat and sweet with a hint of heat from the chiles. I like to try to have one chunk of yam/sweet potato per chunk of meat. If you're looking for a great option for stocking your bank account, I highly recommend this one.

Paleo Nachos with Chipotle Beef, Yam, and Avocado

other opilio nick here right now i'm going to show you how to make paleo nachos who doesn't love him not tonight right shooting a while back with my buddy Kyler and Vinny and Gus my buddy is I should say we we just threw together a little snack while we were kind of between things with some leftover food and since then it's progressed into this nacho concept so to get right into it I've got the flame on this pan here large saute pan I'm just going to get some oil in here and then some yams here red yams I uh you can pre cook these guys peel them but today all I'm gonna do order them this way this way and chop them across something like that and what I like to use is one yam per pound of beef we have a pound and a half a grass-fed beef here so I will do one and a half Y and we go three on this one two on that one so those are ready we'll also use one onion now these were similar size to our our yam chunks or sweet potato chunks so quick hack through this like this 1 2 1 2 3 4 1 2 1 2 he's got that so we'll start in here depende good and hot before you add the veggies and then hit it with some salt and pepper keep it over a high flame then just toss that every minute or so all right so it's been about two minutes it's gonna toss this give it a quick spin then we'll come back over the cutting board I've got three cloves of garlic and the garlic you can add this with the potatoes or the beef I'm gonna add this stuff to the beef this time if you pre cook the sweet potatoes and you just leave those out start the pan with garlic and onions and then go in with the beef right away so three cloves garlic and a half of these and if we do our math that's one clove of garlic per half pound of beef kind of a math guy you couldn't tell there we go so we got this other things that are going to go in there some Chipotle and then an avocado in the avocado you can make a guaca-- what I'll encourage you to do add this in at the end we'll fold this stuff in kind of heat it up a little bit and then this method here I'm doing this avocado no spoon it's not really working out so let me grab a quick moon that out we're cooking let's go back over here and take a look there we go nice and dark you know the pan is hot you give it a little bit more oil just to make sure I'm gonna say maybe three to four more minutes on these we're just kind of par cooking them and then we'll finish everything together once the beef is cooked so just stay tuned I'll guide you guys to all the walk you right through hand and head me and you all right let's do it all right so we're gonna call our potatoes good at this point they're nice and they're played ninety percent eighty ninety percent over gonna pour them onto a sheet pan here just let them rest in that same pan olive oil salt and pepper on our beef organic grass-fed beef and if you read my shirt here kind of in line with what's going on with this beef can make those decisions or you know whatever either gonna eat the conventional stuff and get cancer or you can just pay up now and have a lot more fun doing it so season side down and then as always we'll hit the top with salt and pepper right away so we know how much we're getting in there and then how's that going I'm gonna rock a little bit of this oil to the side or just some oil out on the side and we'll get our garlic in there then we'll just watch that garlic till it Browns a little bit then we'll start to mix it in with with the meat and that'll stop it from overcooking cool check back in a minute then we've got a couple chipotle peppers I'm gonna dump some of the juice in here and then pound and a half I'm gonna go one large one let's go too large and too small see that there's the one too small one too medium to large then we'll break that up kind of mix it in probably about 60 to 70 percent of the way on our meat so at this point put this over quick and then we'll dump our potatoes back in okay so I'm gonna pull a piece off here mmm nice salt the smokiness from the Chipotle just a perfect time to add our spinach and this is an addition I don't think it was in the first one that we did but we've kind of done one with mushrooms it's kind of whatever you have on hand that you think would go well with this this will bring some green for the more nutrients get those over as soon as you get the spinach covered it'll wilt down I'll give that a little fold to at this point we'll also cross my avocado the neck there's one last toss avocados and their spinach is in there got a platter now all right over here like that baby mmm spread our plantain chips on the top mmm here's the kicker this is the one secret ingredient want to tell your friends about this one but a little drizzle of maple syrup there we go then we'll finish it with cilantro right so they're behalf of you guys our paleo nachos if you've gone paleo it's probable that you haven't had a nacho night in quite some time so this makes that possible once again I'm paleo Nick there's always doing what I can to help you keep it paleo all right so you may be wondering how to eat this thing I'll show you how I do it grab a chip some meat sweet what else you want on the avocado gotta get a chocolate Otto ready me mm-hmm yeah buddy .

Video Description:

The evolution of this dish began in December while Vin-Diesel, Kyler Robert William Allison, G-Squared, and I were shooting some videos. We had tenderloin, chipotle, sweet potatoes, and avocado as leftover ingredients and this is what I came up with.