Summertime Liver and Onions and Veggies

So, I love liver. As far back as I can remember, I’ve always loved liver. In fact, as time passes and I try more foods, I’ve come to discover that I am particularly fond of organ meat in general.

This fact has come in handy as I continue to live and eat Paleo on a regular basis: because many people find organ meats off-putting, they tend to be more affordable than your average cut of grass-fed meat. Now, in the interest of honesty, I will admit that I do not eat grass-fed, organic meat all of the time– I am about to start grad school (yaay!) and I’m not independently wealthy, which means I do the best I can. But the fact that I enjoy offal makes it possible for me to eat grass-fed and organic meat way more often than would otherwise be true.

I have become particularly fond of the meat from Happy Hooves Organic Farm. They have a booth at the Brighton Farmers’ Market, one of my favorite markets here in the greater Rochester area. Throughout the course of the summer, I have gotten delicious tongue, heart, and liver from them, and am eager to try more of their wide selection of ethically-raised options. All their animals are raised “in the fresh air and sunshine” with a soy-free and grain-free diet. If you are in the area, I highly recommend checking them out!

If you or any of your friends and loved ones are skeptical about liver, I hope this recipe will change your mind. It is overflowing with fresh summer flavors, and is sure to be a hit with one and all.

And, with no further ado…




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Summertime Liver and Onions




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  • Summertime Liver and Onions3-4 T refined coconut oil
  • 2 onions, thinly sliced
  • 8 oz. mushrooms, cleaned and thickly sliced
  • 2 bell peppers (I used one yellow and one red), julienne cut
  • 3 summer squash (I used 2 yellow and one green), cut into strips approximately 3” long and ½” by ½” thick
  • 1 T chopped fresh dill (if you must use dried, use 1 t)
  • 1 or 2 t chopped fresh oregano (1/2 t dried)
  • 1 T chopped fresh basil (1 t dried)
  • 1 beef liver, cut into strips
  • Sea salt and freshly ground black pepper to taste
  1. Heat the coconut oil in a thick-bottomed pan over medium-high heat. Add the onions and sauté, stirring constantly, for about 5 minutes while the onions sweat. Turn the heat down to low and cook until caramelized, about 45 minutes. While the onions are caramelizing, only stir them every 5-10 minutes. They are done when they have reduced significantly in volume and are golden-brown colored and sweet to taste.
  2. Turn the heat up to medium and add the mushrooms. Sauté the mushrooms until all of the moisture that they release has evaporated.
  3. Add the bell peppers and sauté a few more minutes before adding the squash and fresh herbs. Sauté all the veggies together for 2-3 minutes.
  4. Add the liver, sea salt, and black pepper. Cover the pan and cook for 15 minutes, stirring every five minutes or so.
  5. Remove from heat and adjust seasonings to taste.

Slow-cooker Rabbit and Veggies (and an account of my first slip)

Confession time: I slipped. It happened a week and a half ago, on a Sunday night. And it taught me a thing or two about the importance of vigilance and the profound impact that what I eat has on my energy.

So, my day job involves a lot of baking, and sometimes I get requests to make cakes for various occasions. Last Sunday, I made a cake for a friend’s celebration: as per her request, it was a chocolate cake with chocolate frosting and raspberry filling. All went well through the preparation of the cake… I even spat out the nibble of frosting I tasted to make sure the flavor was right.

But then I was there, and everyone was eating the cake, saying how delicious it was, etc. etc. And I was there slicing the cake, smelling the cake. And I thought to myself, “Well, just a sliver won’t hurt…”

It did, though. One sliver became two, which then unfolded into a night of poor sleep and renewed sugar cravings. Ugh. Not to mention a headache that you wouldn’t believe.

I was back to Paleo the next day, and it was a pure delight. And then came… a road trip. With a friend. Who isn’t Paleo. At all.

It was a very important road trip: I went to go see the Hoosiers kick MSU’s ass in a nail-biter of a game of hoops. I had a blast, and I regret nothing.

In fact, I did pretty well on the trip. I brought a bag of healthy, real food treats for the drives to and from Rochester, and avoided the many refined sugars that taunted me. But no, I was not perfectly Paleo. I admit it, I ate a bratwurst at the game, and then a sub sandwich afterwards. However, I was able to find a Paleo-friendly breakfast, and have been back to eating real food ever since my return.

What were the other results of my grain and sugar slips? Well, I slept poorly both of the nights when I had wheat and sugar. I also had the first asthma attack that I’ve had since I quit smoking back in 2011. My energy was low, and my stomach felt yucky.

Lesson learned: Paleo is helping. Grains and sugars aren’t.

I’m taking another trip this weekend to Toronto, and you better believe I’m preparing myself better! I did some research and found a locavore, real-food, Paleo-friendly restaurant, and I already made dinner reservations. I will NOT eat any of the junk food at the game (yes, this is another basketball-related trip, this time to cheer for the Pacers against the Raptors… what can I say, I’m from Indiana, where basketball is the hub around which the rest of life revolves). I will take this as an opportunity to embody my commitment to health. And I will keep you all posted regarding how it went when I return!

One of the meals I made this week turned out wonderfully: I made rabbit for the first time, and felt so confident that I even made up my own recipe for it, despite my neophyte status in the realm of bunny cooking. And it was so delicious, I knew it would be the feature of my next post.

I got a whole rabbit for this process, and proceeded to cut it according to the directions in one of my favorite books, On Cooking: A Textbook of Culinary Fundamentals. For anyone who is not familiar with this process and who doesn’t have a copy of On Cooking, the process is well-described on a variety of websites, including this one (

And, with no further ado, the recipe…

IMG_6358'Slow-cooker Rabbit and Veggies

  • 1 bunch kale, stemmed and torn into bite-sized pieces
  • 1 bunch beet greens, torn into bite-sized pieces
  • 1 bunch Italian parsley, coarsely chopped
  • 4 or 5 oz. grape tomatoes
  • 8 oz. bacon, cut into bite-sized peices
  • 1 onion, sliced thinly
  • 3 large shiitake mushroom caps, thinly sliced
  • 1 head garlic, peeled, cloves left whole
  • 1 whole rabbit, cut into pieces (see link above)
  • Salt and pepper to taste
  • Small handful fresh thyme
  • 1 quart homemade chicken stock
  1. Place the kale, beet greens, parsley, and grape tomatoes in the bottom of your slow cooker.
  2. Fry the bacon in a heavy-bottomed pan over medium-high until crispy: add to slow cooker.
  3. Sauté the onion in the bacon grease until the onion is translucent. Add the mushrooms and garlic and continue to sauté until the moisture from the mushrooms has fully evaporated. Add to slow cooker.
  4. Brown the pieces of the rabbit in the same pan, just a few minutes per side. Add to slow cooker.
  5. Season the veggies and meat with some salt and pepper, top with the thyme, and pour in the stock.
  6. Cook, covered, on low for 3 ½ to 4 hours. Remove the thyme before serving.
  7. That’s it! Enjoy!

Paleo Honey Almond Cacao Cake

So, this is where I normally insert some clever anecdote or cooking tip. I’ve been busy though, so between the choices of making an abridged post with no additional narrative or not making a post at all, well, this is what you get. Please, by all means, feel free to post a clever anecdote in the comments. 🙂

And with no further ado at all, here is a yummy recipe I made up yesterday…

IMG_6298Paleo Honey Almond Cacao Cake

  • 2 ½ c almond flour
  • ½ t sea salt
  • 1 t baking soda
  • 1 t baking powder
  • 1 ½ t cinnamon
  • Surface dusting of freshly ground nutmeg (probably about 1/2 t)
  • ½ c honey (plus some for garnish)
  • ¼ c tahini
  • ¼ c coconut oil
  • 4 eggs
  • ½ cacao nibs (plus some for garnish) OR Enjoy Life brand mini chocolate chips… I used nibs in the cake, and then garnished with mini chips
  • ½ c toasted diced almonds: toss almonds with 1 T honey and 1 T coconut oil and toast 2 additional minutes at 325 degrees, for garnish
  1. Grease an 8- or 9- inch round cake pan with coconut oil and line the bottom with a piece of parchment paper that you have cut to the size of the pan.
  2. In a large bowl, combine almond flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
  3. In a separate bowl, combine honey, tahini, coconut oil, and eggs. You may have to whisk it a bit to get the tahini to incorporate, but that’s okay… you’re tough, right? (If you’re not, go ahead and use your food processor. Sigh.)
  4. Mix wet ingredients into dry ingredients, then stir in the cacao nibs.
  5. Bake at 350° for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake is nicely browned around the edges.
  6. Cool the cake in the pan for 10 minutes, then remove to a cooling rack to cool completely. Obviously, you should remove the parchment paper at that point.
  7. Top the cake with honey toasted almonds, some additional cacao nibs, and then drizzle with a little additional honey. Enjoy!

Paleo: It’s about Health, Not a Number!

beauty_and_worthI haven’t done any extensive surveys on the matter, but I have noticed that a lot of Paleo-oriented websites and blogs mention the amazing potential for weight loss as one of the many benefits of following a Paleo diet. So, okay, that’s something, but I’m here to let you all know that that is not why I transformed my way of eating. You will not see any “Before and After” photos on this site, because goddammit, I look amazing already, and as long as I am healthy and happy, I will continue to look amazing. To me, eating Paleo is not about my weight, it’s about bringing my body towards optimal health, wellness, and balance.

As I mentioned in my post “Changes,” one of the main reasons that I decided to change my diet was because I had become aware of the way my relationship to sugar was addictive in nature, and this awareness had begun to bother me. My energy was up and down through the day, and then I had trouble sleeping well at night. All too many of my thoughts were basically fantasies about sugary, wheat-laden foods that I wanted to eat. I would tell myself in the morning that “Today, I will eat simply, I will eat in a way that nourishes my body,” I would even make plans to cook something at home for dinner, and instead later that same day take the walk-of-shame to the pizza shop on the corner yet another time. Or, if not pizza, I would eat yet another of the cupcakes that I make every day at work, or just one cookie (okay, maybe one more), or just a few bites from a bag of candy… Okay, maybe just a few more… Just one more…

And the effects of this that I was most aware of were not on my weight, but on a certain heaviness of my energy and heart.

No, this would not happen at every meal: on average, I had a pretty darn good diet. It certainly doesn’t hurt that I work at a place where I am surrounded by organic produce, ethically-raised meat and fish, farm fresh eggs, etc., nor does it hurt that these are the foods I was raised on and taught from an early age to value (thanks, mom and dad!), nor does it hurt that I love cooking my own food. But still: I was aware of a way that I could bring my body towards even greater thriving, and I decided to dive in.

I have this crazy idea that when we honor our bodies, hearts, minds, and spirits, a natural equilibrium is reached that brings us towards flourishing health, and that what it means to flourish often looks differently on different people… and that uniqueness shining through is part of what makes this world such a beautiful place.

A little over two years ago, I consciously began a journey of bringing myself towards greater health. This journey has been gradual and gentle, and I believe that that is precisely why it has resulted in lasting changes. I would make one change at a time, and simply focus on that one change until it began to feel natural, until it was integrated as nothing more than another aspect of my life. At that point, I would carefully consider what in my life was next in need of healing attention, and focus on changing that one thing, again waiting until that next change felt natural. In this way, I have transformed my life without losing a sense of continuity, comfort, and willingness.

Here’s just a sample of some of the shifts towards greater health and wholeness that I have embraced in the last several years: I quit smoking; I quit drinking alcohol; I simplified my life by moving into a smaller place; I changed jobs to get out of a cubicle and into a profession where I could be creative and active; I have worked at developing a functioning budget (still an ever-shifting process, but I’m so much more mindful of this than I used to be!); I became more vigilant about setting aside time for me to spend writing, meditating, praying, and doing yoga; I put energy towards maintaining connection and communication with the people who I love and respect; and now, my current shift towards Paleo eating.

None of these changes were motivated by some quantifiable desire to get to a certain point (“Make this much money, publish this many poems, weigh this much, meditate this many minutes or hours, go to this many sweat lodges, talk to this many people each day, hold the downward-facing dog asana for this long, go this long without a drink or cigarette, be happy enough that you laugh and smile x number of times per day…”) at which point I would be A Success, because I had reached The Finish Line.

In fact, I think the very idea of a set, quantifiable goal can stand in the way of life-long growth, because it all too often allows us to think that there is such a thing as Arriving. “Ah-ha! I’m healthy now! Let me just put me feet up and settle in… nothing more to accomplish here!” Not that goals aren’t valuable, because they are… as long as I don’t allow the attainment of one to get in the way of my willingness to move towards what comes next!

Life is precious, life is short, and what we do with our moments and our energy matters. And when I spend my moments and energy moving gently towards greater balance and equanimity; when I consider the effects of my words, actions and choices; when I consciously move towards letting go of unhealthy attachments and towards the mystery of freedom… then not only does my body automatically move towards optimal health, but so do my mind, heart, and spirit.

Having this faith in my body’s ability to seek out its own point of balance has come out of a lifetime of experience. Since my teenage years, my weight has spanned from just under 100 pounds up to 210 pounds. Although either of those numbers could easily represent optimal health for other people, neither extreme reflected health for me. The simple truth was, I was not honoring the sacredness of my body when I was at either point of the scale, and so my body was unable to thrive.

Now, well, I’m not sure exactly what I weigh. I don’t even own a scale. Let’s just say I’m somewhere between the two weights, probably a bit closer to 210 than 97, but pretty close to the mean value of the numbers. Though that’s entirely conjecture. All I know is that I love feeling healthy, and I’m willing and able to take steps that move me towards greater health and balance. I figure that the numbers will just take care of themselves.

Beef and Bacon Stew with Veggies

As you all may or may not know, I live in the blustery city of Rochester, NY, which is located on the shivery shore of Lake Ontario, just a few hours’ drive from Toronto, ON. Honestly, it is considerably more like southern Canada than it is like NYC (though the city is what many of my friends back in the Hoosier state inevitably think of when they hear I live in New York). Even when the bi-polar effects of global climate change are accounted for, we basically get a good 7 or 8 months of soup-and-stew weather each year.

I don’t know what it is, but sometimes nothing seems quite as warming a nourishing as a big bowl of hearty stew.

And so it was that yesterday, when I was contemplating what I wanted to make a big batch of for the night’s dinner and several of my lunches throughout the week, I decided that stew was definitely the way to go.

At first, I was pretty convinced that I wanted to make venison stew. In fact, I’m still pretty sure that that’s something I want soon. However, on short notice, all the venison that I was able to locate was tenderloin meat. Now, if I’m having a steak, tenderloins just about rock my world. However, they are not optimal for a stew: the best stew meats are cuts which are higher in fat and collagen, which enable the meat to become even more tender when it is cooked for a long time over a low heat, rather than less tender the way a tenderloin would (it would just dry out and basically be a waste of money, effort, and a delicious steak).

And so it was that I went with a lovely, well-marbled grass-fed sirloin steak. Grass-fed meats tend to be gamier in flavor than those from grain-fed animals, so not only is it healthier, it also is closer to the flavor that I was hoping for. Still not venison, but damn, this stew turned out good regardless!!!

Regarding broth: homemade broth is always, always superior, and it is so easy to make. However, I don’t always have some on hand, and I didn’t have time to make any yesterday: I confess, I ended up buying some. So, here’s the thing: I was absolutely appalled by how many of the broth options in the store were made with variations of sugar!! I was eventually able to find one that didn’t have any scary or sugary ingredients, but the whole process simply reaffirmed to me that I have to make up a big batch of stock soon to have readily available in my freezer. Be careful of what you buy, and read the labels!

This stew turned out absolutely perfect. I couldn’t have been any happier with how tender the meat was or how balanced the flavors were. Of course, soups and stews can be infinitely variable, so feel free to substitute the vegetables and herbs that you have on hand for those called for in the recipe: in my opinion, it’s always better to be flexible than to waste food!

Beef and Bacon StewBeef and Bacon Stew with Veggies

  • 2 lbs. grass-fed organic sirloin steak, tenderized by pounding and cut into 1 1/2 inch chunks
  • Sea salt
  • Freshly ground black pepper
  • 8 oz. uncured, nitrate- and nitrite-free bacon
  • 2 tablespoons EV olive oil
  • 2 large yellow onions, coarsely chopped
  • 6 carrots, peeled and cut into 1 to 1 ½ inch-long pieces
  • 3 garlic cloves, finely chopped
  • 2 t coconut flour
  • 2 bay leaves
  • 1 large sweet potato, washed and cut into ¾” cubes
  • 2 tablespoons chopped fresh thyme
  • ½ bunch Italian parsley
  • 1 bunch green kale, stems removed, chopped into bite-sized pieces
  • One 14 ½ can fire roasted diced tomatoes
  • 3 cups beef or vegetable broth
  • 12-16 oz. fresh mushrooms (I used a mix of portobella and shiitake), cut into thin bite-sized slices
  1. Season the sirloin with sea salt and black pepper.
  2. In a large skillet, cook the bacon until it is crisp over medium-high heat. Allow the bacon to drain on a paper-towel lined plate. Crumble it when it is cool, and set aside in the refrigerator.
  3. Add the olive oil to the bacon drippings. Brown the sirloin steak in batches: place browned meat in a large slow cooker.
  4. When you are done browning the meat, sauté the onion in the skillet until it is fully translucent. Add the carrots and garlic and continue sautéing for a few more minutes. Then, sprinkle on the coconut flour and sauté for one more minute before transferring to the slow cooker.
  5. Add the bay leaves, sweet potato, thyme, parsley, kale, tomatoes, and broth to the slow cooker and stir gently to combine.
  6. Cover and cook on low for 4 or 5 hours.
  7. Add the mushrooms and bacon: stir to combine. Continue to cook on low until the steak is tender and fully cooked, about 2 more hours.
  8. Remove the bay leaves before serving. Enjoy!

Re: Paleo Breakfasts (with recipe for Almond Crusted Flounder)

Of all the things that have changed in my approach to eating since I transitioned to eating Paleo, the meal that has changed the most drastically is breakfast.

It is sad (to me) but true that I had been in the habit of drinking my breakfast by way of a high-protein shake almost every day of the week. And almost every time, I would think of the lyrics to Alix Olson’s spoken word piece “I Believe,” in which she proclaims (among other things) that “I believe too many women drink their meals.” (I was bummed to discover that there were no Youtube videos of her performing that particular piece to share with you all, so as a pretty darned good consolation prize, here’s a link to her song “Eve’s Mouth.”) I suppose that these “breakfasts” did what they needed to, in that I lasted until lunch with a modicum of nutrition in my system, but they were not fulfilling.

Previous to the breakfast beverage era, my breakfasts were (as they are for many people) high-carb affairs involving lots of toast, cereal, pancakes, waffles, bagels, and/or apple fritters. Oh, how I love an apple fritter… (Note to self: develop a Paleo-friendly apple fritter recipe.)

And none of those items are even remotely Paleo. Not even a little bit.

So, what do my breakfasts consist of nowadays? Usually, it is either a poached egg or some fish served alongside some leftover veggies or salad from the previous night’s dinner and a piece of fresh fruit. I will eventually try out some of the recipes for Paleo pancakes that I see posted to an assortment of Paleo cooking blogs, but so far I haven’t felt the need to. Damn, I’m enjoying these breakfasts! They feel good, they’re quick to make, and I don’t just make it to lunch, but I thrive through the morning with energy and enthusiasm. Huzzah!

And the best part is that my breakfasts rarely take more than 5-10 minutes of actual prep time, so I’m not finding it to be any sort of hardship on my morning routine.

Since today was one of my days off, I did a little bit more than my usual plain-jane (and yet still absolutely delicious) fish preparation method of just searing or broiling a piece of lightly salted and peppered fish: I added a simple almond “breading,” and it worked out beautifully! So beautifully, in fact, that I’m going to share the recipe with all of you… I hope you like it! (Also… this probably goes without saying, but feel free to serve this recipe at lunch or dinner, too!)

I served this delicious flounder next to some of the leftover veggies from the Mediterranean Chicken I made a few nights ago and a sliced pear... now that's a good breakfast!

I served this delicious flounder next to some of the leftover veggies from the Mediterranean Chicken I made a few nights ago and a sliced pear… now that’s a good breakfast!

Almond Crusted Flounder (serves 2)

  • 3-4 T coconut oil, divided
  • 3/4 c almond flour
  • 1/2 t sea salt
  • 1/2 t freshly ground black pepper
  • 1 minced garlic clove
  • 1 egg
  • 6 oz. flounder fillets
  1. Preheat your broiler: if it has multiple settings, set it to low. Cover your broiler pan with a sheet of aluminum foil and grease it with 1 T of the coconut oil.
  2. Combine the almond flour, sea salt, pepper, and garlic in a medium-sized bowl or large plate.
  3. Whisk together the egg and 1 T of the coconut oil in another bowl.
  4. Dip the flounder fillets in the egg mixture, and then thoroughly coat with the almond flour mixture. Place on the prepared broiler pan.
  5. Drizzle 1 or 2 more T of coconut oil evenly over the fish: this will help the breading get nice and tender-crisp.
  6. Place under the broiler for 7-10 minutes, until the fish is cooked thoroughly and lightly browned. Serve next to some veggies or a salad and a piece of fruit (maybe even a mug of yerba mate, if you’d like), and enjoy your day! It’s already off to a great start!

One Pot Mediterranean Chicken and Vegetables (with Tahini Sauce)

So, my plan for tonight was to go to see Dave Foley tonight at the Comedy Club in Webster. I was decidedly excited. I have loved Kids in the Hall since, well, since it was first aired in the U.S. back in 1989.

However, I changed my plans. I’ve had several long days this week, and I decided I wanted nothing more than an evening at home to spend cooking, writing, and relaxing. And, quite honestly, it’s been a delight. I’m not boring, I promise, I’m just a wee bit introverted. 🙂

It has now been a whopping 9 days since I went Paleo, and I am still absolutely loving it. My energy is consistent and centered through the days, I am sleeping peacefully though the nights, and waking up feeling refreshed and energized in the mornings. It even seems like my respiratory allergies aren’t bothering me as much as they usually do, but more time will tell with that matter.

I’ve been surprised at how few cravings I’ve gotten for non-Paleo food items, especially since many of the items I cook and bake at work contain sugar and grains. However,  I continue to integrate more Paleo items into the prepared foods we offer at Lori’s, and I am just amazed and inspired by how many delicious things I can eat, and am having so much fun approaching food with creativity and exploring new ideas about ingredients, that I don’t miss the things I’ve sacrificed in the name of greater health.

With all that said, I had fun preparing dinner this evening. (Yes, I admit it, I am in love with cooking: I get home from a full day cooking at work, and I want nothing more than to cook a bit more.) I made a big batch of Mediterranean Chicken and Vegetables, which I served along with some homemade tahini sauce, and I love it! The chicken turned out tender and flavorful, the vegetables were a built-in side dish full of tasty happiness and vitamins, and the tahini sauce complemented them perfectly… and it made enough that I don’t have to worry about lunches the next several days. It will also serve as a base for a couple of breakfasts: see the note in point 7 of the directions.

The recipe calls for a whole chicken that you quarter yourself. This definitely saves you some money if you’re going for a local, organic chicken (which, of course, I suggest doing, for health, ecological concerns, and resistance to the factory farm industry): whole chickens are priced significantly less per pound than ones that have already been cut into pieces. If you are unsure how to quarter a chicken, don’t worry, Youtube will come to the rescue: I found this video to be clear, direct, informative, and accurate.

Nothing else in either the ingredients list or the directions requires much additional explanation, so here you go:

IMG_6281One Pot Mediterranean Chicken and Vegetables with Tahini Sauce

  • 2-4 T extra virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 8 oz. mushrooms, stems removed and sliced ¼-1/3 inch thick
  • 3 cloves garlic, minced
  • 2 red bell peppers, sliced
  • 2 zucchini, sliced about ½ inch thick
  • 1 young organic chicken (about 3 lbs.), quartered
  • ½ bunch Italian parsley chopped
  • 2 T chopped rosemary
  • 2 T chopped mint
  • 1 T chopped dill
  • 1 bay leaf
  • Juice and zest of 1 lemon
  • 1 pint grape or cherry tomatoes
  • 8 c baby spinach leaves
  • Sea salt and black pepper, to taste
  • 5 c filtered water

Tahini Sauce:

  • 4 oz. tahini
  • Juice of 2 lemons
  • 2 or 3 cloves garlic
  • ½ t paprika
  • ¼ c water
  • ½ c extra virgin olive oil
  • Sea salt and black pepper to taste


  1. Preheat oven to 300 degrees F.
  2. Place olive oil in a large, oven-proof stock pot: heat over medium heat. When the oil is heated, add the onion and sauté until fully translucent.
  3. Add the mushrooms and continue to sauté until the moisture that is released from the mushrooms is fully evaporated.
  4. Add the zucchini and bell peppers and sauté 3-4 more minutes.
  5. Add the remaining ingredients, stir to combine, and cover with an oven-proof lid. Bake for 75 minutes. Meanwhile, make the tahini sauce.
  6. Remove from the oven and set your oven to broil. Remove the bay leaves from the broth. Place chicken pieces under the broiler for about 6-10 minutes, turning over halfway through, until nicely browned. Remove from the broiler and serve on top of the vegetables and a bit of the broth, topped with tahini sauce.
  7. SAVE THE ADDITIONAL BROTH! A delightful Paleo breakfast can be made by heating up some of the vegetables and broth over the stove, poaching an egg, and eating it all together (with or without some of the tahini sauce, and with or without some of the chicken). It’s a quick and healthy start to the day!


  1. Place all ingredients EXCEPT for the oil in a food processor and combine thoroughly. Slowly add the olive oil in a thin stream until fully emulsified.
  2. Adjust seasonings to taste.