Tag Archives: primal

Nida’s Green Chicken Marinade

My wonderful friend, Nida, made this chicken for a celebration.  I had to have this recipe and she graciously obliged.  I’ve modified it a tiny bit.  As written it serves about 3-4 people but don’t expect leftovers!


  • 0.5 kg (1 lb) boneless chicken pieces (thighs work well) or 1 kg (2 lb) bone-in chicken pieces
  • 1 tsp whole cumin seeds, dry roasted
  • 2 tsp fresh ginger
  • 2 tsp fresh garlic
  • 1/2 – 1 tsp salt (to taste preferences)
  • 1/2 tsp white pepper (I only had black)
  • 1 tsp garam masala (indian spice mix easily available at most grocery stores)
  • 1/2 bunch cilantro
  • 2 tbsp heavy cream* (just enough to make it a wet mix, but not soupy).
  • 1 – 2 chili peppers, seeds out (optional)

Roast the whole cumin seeds in a hot, dry skillet. You’ll know when they are done when you can smell them – don’t let them burn!  Remove from heat and set aside.  Peel the fresh garlic and ginger, slice into chunks if you don’t have a food processor to make it easier on your Magic Bullet or other blender type appliance.  Add cumin seeds, garam masala and salt and pulse until seeds are smashed up.  Add remaining ingredients and puree until smooth (less if you desire a chunky marinade).  Add more or less cream as needed. Add to chicken and refrigerate for up to 3 hours.

* You could substitute plain greek style yogurt for the cream or omit all together if you don’t do any dairy.  Instead use coconut cream (the stuff that rises to the top of the can) in place of the dairy.


Primal Lasagne

The cold, snowy weather has inspired me to make comfort food.  That, and being sick.  Since embarking on a Paleo/Primal lifestyle almost three years ago, one thing I’ve missed is lasagne.  And while this is more likely classified as casserole, it definitely satisfies the lasagne craving.  I’ve even served it to non-Paleo people and received positive reviews, so don’t let the number of steps deter you – the result is well worth the effort.

Some of you may be wondering about the inclusion of cheese.  In my family, we tolerate small amounts of dairy, so in this recipe I do use mozzarella.  As Robb Wolf says, there is no one perfect formula for everyone.

Now, onto the recipe.


  • 2-4 tbsp of healthy fat (coconut oil, ghee, lard)
  • 1 large onion, diced
  • 4 cloves garlic, crushed
  • 1 lbs sliced mushrooms (optional)
  • 2 bell peppers
  • 2 lbs ground beef, grass-fed/finished (if not, then lean ground)
  • 2 large sweet potatoes (the white/yellow fleshed ones), peeled
  • 2 jars (680 mL/24 fl.oz.) tomato basil sauce (check to make sure your brand does not contain sugar)
  • 3 cups baby spinach
  • 2 cups grated mozzarella chesse, grass-finished (or cheese of choice – for example, I can get grass-fed harvarti but not mozzarella


  1. Preheat oven to 375F.  Fill a large pot with water and turn on to medium heat.
  2. In a large skillet, saute onions with a fat of your choice.  Once translucent, add garlic, mushrooms and bell peppers.  Transfer vegetables to large saucepan over medium heat, and add the tomato sauce.
  3. In the skillet, brown the meat.  Once cooked, transfer to the saucepan with the simmering sauce and add the spinach.  Stir thoroughly to combine all ingredients.
  4. Bring the pot of the water to boil.
  5. While the meat is browning, use a sharp knife or mandolin to thinly slice the sweet potatoes.IMG_3363
  6. In batches,  place the sliced sweet potatoes in the boiling water for about one minute.  Remove using a slotted spoon and allow to cool for a few minutes.  This step helps to cook the potato slightly,  and reduce the overall cooking duration.
  7. In a 9′ x 13″ casserole dish, spoon a small amount of sauce over the bottom.  This will prevent the sweet potato slices from sticking.
  8. Cover the sauce with a layer of sweet potato slices, like this:IMG_3365
  9. Repeat, alternating layers of sauce with sweet potato slices, ending with a sauce layer.  In my casserole dish, I get two sauce layers and two sweet potato layers.
  10. Add cheese.IMG_3370
  11. Bake for 40-50 minutes at 375F.

The lasagne goes well with a Caesar salad.  I like the dressing recipe from Make It Paleo cookbook.


As always, let me know what you think – leave a comment below!