A couple weeks back, I wrote a post about an awesome product I discovered at the Kansas City GFAF Wellness Event back in September. Remember that bbq sauce? Yes, of course you do. How could you ever forget?
Anyways, I also met lots of cool people at that event. One of these new friends was Courtney Stultz, from LPHJ Kitchen. She is a fellow food allergy blogger, and came out with a cookbook (Real Food Dinners for Two: Healthy Paleo Recipes at Home) this year! It was wonderful to meet her and chat for a bit before the event about our shared interests and love of cooking. Her story and motivation behind her blog really struck a chord with me because I could relate
I had a tough time deciding which recipes to make after looking through the cookbook (Don’t I say that every time I review a book? Yep, sure do). There are so many that sound delicious that I will probably end up making in the next month. For the review, however, I chose the 3 yummiest-looking recipes I could find: Guacamole-Stuffed Chicken, Chipotle Chayote Squash, and Garlic Spinach. And wouldn’t you know, the meal even kind of had a theme to it. I love it when things work out like that.
The guacamole-stuffed chicken sounded like such a great idea when I first saw it in the book. I’ve stuffed chicken thighs with other things, like mashed parsnips and peppers, but somehow I never thought to do the same thing with guacamole. Genius! This recipe used chicken breasts instead of chicken thighs, though so I got to have some fun with a meat pounder (excellent stress relief tool, by the way). The actual stuffing of the chicken proved to be a little trickier than expected, mostly because I’m clumsy and between the raw chicken, guacamole, and toothpicks, I ended up having to wash my hands a lot during the process. So I wasn’t very efficient. And my first stuffed chicken breast was a little too stuffed and not as pretty as the other two.
The vegetables were a breeze to put together so I was able to cook both of them at the same time. I wasn’t able to find chayote squash (I don’t think I’ve ever seen it before, which is unfortunate because I love winter squash and would probably love that type as well) so I used butternut squash instead Whenever the word “chipotle” is mentioned, there’s a good chance I’ll be a fan of whatever it is that’s being discussed, so choosing this side dish was a no-brainer.
The spinach was also very simple. What made this recipe better than similar ones I’ve used in the past was the oregano seasoning mixture that Courtney used to give the spinach an extra flavor kick.
One thing I definitely still want to try is the Pie in a Jar recipe. Lately I’m obsessed with mason jars. I bring oatmeal to work in one every day, and I’m definitely planning on using them for kitchen/bedroom decorating when I move so naturally, I’d want to make DESSERT in one as well. That’s a recipe that’s definitely going to get tested in the near future, so keep an eye out on twitter for pictures.
Wondering how you can snag the recipes for these yummy items? I’m hosting a giveaway for an ebook copy of Courtney’s book! See below for details.