Chicken Hash Brown Patties with Pesto (Paleo, AIP) and a Giveaway
Spring has sprung and I couldn’t be happier! Despite daylight savings, more sunshine, color, fragrance, and warmer temps mean I hop out of bed earlier and have more energy to do the things I love most – read and write and talk about creating the energy to live a big and vibrant life, starting with delicious, deeply nutritious food.
One of the most important resources on my journey to vibrant health has been Sarah Ballantyne, PhD, aka The Paleo Mom. If you’ve been here for awhile, you know that I’ve been writing grain-free recipes for years; but when my health took a hit in 2013, the autoimmune protocol as outlined in Sarah’s book The Paleo Approach returned me to good health. I followed the AIP for more than a year (and 80% still do) and recommend the book to *anyone* who is facing health challenges and wants to harness the power of deep nutrition to assist healing and support treatment.
(And I also recommend it to anyone who suspects food sensitivities and wants to test for them, because the AIP is not just a healing diet but also an effective elimination/challenge diet. That means that you can learn a heck of a lot about yourself while dropping a few pounds and acquiring a serious glow to boot, because deep nutrition delivers both feeling AND looking good. Kablam.)
Thanks once again to Sarah, I now I have a new resource to recommend: The Healing Kitchen Cookbook, written by Sarah and fellow autoimmune warrior and recipe developer extraordinaire Alaena Haber of Grazed and Enthused.
This book is a GOLDMINE, friends. It opens with an approachable and easy-to-understand overview of the autoimmune protocol. I can’t say how important this is – so many people are drawn to AIP because their health is compromised, but they feel overwhelmed about how to implement it. I understand the feeling. Meal plans are the answer and The Healing Kitchen has 12 weeks worth, with companion videos for additional instruction.
And if you’re just looking to bust out of a recipe rut – no matter how you eat – the heart of the book includes more than 175 fast and craveable healing recipes, with tips on how to prepare ahead, store and reheat, and change ingredients up for even more variety. With recipes like Hawaiian Pulled Pork, Spicy African Kale, Toasted Coconut Cream Pops, as well as the Chicken Hash Brown Patties and Pronto Pesto below, any concerns about the flavor limitations of the autoimmune protocol can be kicked aside.
I’m giving a copy of this beautiful book away! To enter, leave a comment below OR tag a friend on Instagram. Be ready to start cooking fun and mouth-watering meals and treats for yourself and/or your family.
I’ll be talking about paleo eating in general at my next Paleo Suppers class at Kitchen in the Market. Come on your own or grab a loved one and come cook and eat with me on June 10, 2016, from 6:30-9:00 pm. We’ll be focusing on grain-free summer entertaining, healthy-style:
Bubbles Cocktail or Kombucha Sangria + Crudite + Dip
Bacon Burgers in Paleo Buns
Crispy Fried Onion Rings
Chocolate Chip Cookies
Bring questions about where to shop, where to eat out, and where to find great paleo recipes. We cover it ALL! Register here.
Until then, have a blast getting outside, going for long walks, and making lots of Vitamin D.
And making these wonderfully savory-sweet hash brown patties! They work for breakfast, lunch, or dinner. I’ve had them all ways and can’t pick a favorite. Play up their savory side with the avocado pesto and perhaps lettuce wraps, or love up their sweet side with a drizzle of maple syrup or alongside warm fruit. ALL GOOD!
Chicken Hash Brown Patties
From The Healing Kitchen by Sarah Ballantyne, PhD, and Alaena Haber
Makes 12 patties, serves 4
These are wonderful made ahead and reheated! To store, cool to room temperature and store in a sealed glass container for up to 4 days, or freeze for up to 3 months. Reheat in a toaster oven or greased skillet over medium heat.
1 pound white sweet potatoes
1 pound ground chicken
1 teaspoon garlic powder
1 teaspoon dried thyme leaves
3/4 teaspoon fine sea salt
1/4 teaspoon onion powder
3 tablespoons bacon fat, divided
Pronto Pesto (recipe below)
Peel the sweet potatoes, then shred them using a food processor with shredder attachment.
Transfer the shredded sweet potatoes and ground cicken to a large mixing bowl. Add garlic powder, thyme, salt, and onion powder and using your hands, gently combine until evenly mixed.
Heat 1 tablespoon of the bacon fat in a large, deep skillet over medium heat. When the fat is hot, scoop 1/3 cup of the chicken mixture into the pan and flatten into a 1/2-inch thick patty. Working quickly, add more patties to the pan, without crowding. Cook for 2 to 3 minutes or until golden brown, then flip and fry until cooked through. (If patties brown too quickly, reduce heat.) Keep patties warm while cooking the remaining mixture.
Serve immediately with pesto.
Makes about 2/3 cup
For best flavor, make at least an hour before planning to serve.
2 cups loosely packed fresh basil leaves
3/4 cup loosely packed fresh cilantro leaves
1/3 cup mashed ripe avocado
1 tablespoon chopped garlic
1 teaspoon apple cider vinegar
1/2 teaspoon fine sea salt
1/2 cup extra-virgin olive oil
Place all ingredients except olive oil in a food processor and process until finely chopped. With the motor running, slowly pour in the olive oil to make a smooth sauce. Adjust seasoning to taste.
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