Since starting this journey into grain-free cooking, I have found a whole community of people who believe in a more natural way of eating. The idea is to eat the way our ancestors did hundreds of thousands of years ago. Our digestive systems haven’t changed much since then but our food has. It’s far more processed, pumped full of chemicals, crops have been hybridized out of all recognition from what we used to eat and many of the animals we eat no longer run free across the land.
My family has never eaten too much processed food because I have always been wary of those ingredient lists which are designed to confuse you. I tell my son, if you don’t know where the food came from, don’t buy or eat it. But now I have also eliminated grain, refined sugar, legumes and hydrogenated oils in line with the Paleo way of eating. One of the many blogs I have discovered is Civilized Caveman, a wonderful resource of Paleo recipes. George has now written this amazing cookbook of over 200 Paleo recipes. These are recipes that work whether you are Paleo or not because they are based on good healthy, natural, non-processed eating.
Tonight I cooked one of the recipes from his cookbook. It was simple to prepare and delicious. Because Adriano has a mountain biking race on Sunday, he is carb loading so I boiled a plate of rice for him and Dario but I didn’t need the extra food.
This is NOT a low Fodmap recipe.
- 3lbs/1.4 kg of chicken, cubed (any cut you want)
- 2 cups of red onion, diced
- 2 cups bell pepper, diced (color of choice)
- 3 jalapeños, diced and seeds removed (if you like it spicy)
- 1 clove of garlic, minced
- 1 cup chicken stock
- 1 cup white wine (optional)
- 28 ounces/800gms organic tomatoes with their juice, diced
- 6 ounces/170gms organic tomato paste
- 3 tbsp chili powder
- 2 tbsp pumpkin pie spice
- 1 tsp ground coriander
- ½ tsp sea salt
- 1 whole cinnamon stick
- 3 cups organic pumpkin puree
- 2 tbsp fresh cilantro, diced
- 1 tbsp cocoa powder
- 2 tbsp coconut oil
- Heat coconut oil in a Dutch oven over medium heat.
- Sauté onions until lightly browned, then add bell peppers, jalapeños, and garlic and sauté for another 5 minutes.
- Add in chicken, chicken stock, white wine, organic tomatoes, organic tomato paste, chili powder, pumpkin pie spice, coriander, salt, and cinnamon stick and simmer for 20 minutes.
- Stir in pumpkin, cilantro, and cocoa powder and cook for an additional minutes.
- Reduce heat to low and let sit until ready to serve, or serve immediately.
If you are interested in having a look at the cookbook, it has been reduced from $47 to just $19.95. Click on the book below for more information and the direct chance to buy it at this discounted price.