An attempt to prepare a “paleo” meal…caveman style.

Today is World Kindness Day, and as part of World Kindness Day I ever so kindly re-racked the gentlemen’s 8 different 45 lbs weights that he left on the leg press for this 5’2″ girl to pick up at the gym today. Do you ever find that you have certain pet peeves when you go to the gym? Not re-racking weights or using a dozen different machines at one time and not allowing anyone to work in with you are a couple of mine. But, after a good workout and sweaty cardio session I was over it and ready to get on with my day!

I spent the rest of the morning catching up on homework for the week and also a little guilty pleasure Pinteresting.  This last week, Luke informed me that he wanted to try the Paleo diet. Ironically I had been talking about unique diets yesterday so I found it interesting that this lover of the McDonald’s breakfast sandwich and hashbrowns combo wanted to try eating only foods that a caveman would have been able to eat. This was how he explained the process to me. If you aren’t familiar with the Paleolithic diet, it’s basically where you only eat foods that you would have been able to hunt or gather during the paleolithic age, or the caveman era. Wanting to be supportive, but not necessarily follow the plan myself (I love Odwalla bars and french toast concoctions far too much to kick them out of my life), I did a little Pinterest research for some paleo recipes.

I came across the PaleOMG Blog where a blogger had given several different recipe ideas for a variety of meals. We decided to give the “Coconut Ginger Mushroom Chicken” and took a little grocery shopping date to Winco (still counting down the days until our Whole Foods dinner date…ONE DAY!) We both agreed while we were there that grocery shopping is much betterwhen you have someone else there. You don’t get grumpy about the masses of people pushing their carts into you, you’ll probably still forget something on your list and end up with something you did not plan (our horse-camel shaped ginger root), and you have someone there to keep you from being tempted to run down and grab everything in sight in the candy aisle.

Our “Camel-horse” ginger root!


Or the complete opposite and you’ll end up with an armful of junk that you specifically meant to not include on the grocery list. This trip we were very well behaved and got just the necessities.

Coconut Ginger Mushroom Chicken

  • 2- 6 oz chicken thighs
  • 1-1.5 cups of coconut milk depending on how thick or soupy you want your sauce (we got the last cart of coconut!)
  •  3 tablespoons freshly grated ginger
  • 1 package of sliced mushrooms (roughly 2 cups)
  • 2 garlic cloves, minced (we didn’t have a garlic press so instead just chopped the cloves of garlic finely with a knife)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper, to taste
  • 1 tbsp coconut oil (Or whichever oil you prefer. I prefer to cook with coconut oil because it’s a saturated fat, cooks well at high temperatures, and is a healthy alternative to butter and other oils.)


1. Place a large pan over medium heat with 1 tbsp of coconut oil and minced garlic. Allow to simmer for a few minutes.

2. Add in coconut milk slowly and stir in mushrooms. Add half of the onion powder and garlic powder mixture. The other half will be used to season your chicken. Reduce your heat and cover for a couple minutes.

3. While this is cooking, start to prepare your chicken in another pan or if you are like Luke and love your George Foreman Grill (Okay, so I absolutely love it as well. It prepares meat quickly and removes excess fat.) prepare it on the grill and season with half of the onion powder and garlic powder.

4. Your mushrooms should be tender at this point. Add your 3 tablespoons of freshly grated ginger into the coconut milk mixture and place lid back on to allow the contents to cook and simmer. *Just a note, you will want to remove the brown outside layer of the ginger before grating it. Luke looked at me with the most puzzled look when I asked him to grate our “camel-horse ginger root”. The grated ginger will also be a little stringy so don’t be alarmed if it doesn’t grate like cheese or potatoes would.

5. Once the chicken is done cooking, add it to your coconut milk and ginger mixture. I cut a few slits into the chicken to allow it to absorb the sauce better and covered it with the mushrooms and sauce. Cover your pan and allow it to cook on each side for about 2-3 minutes on each side.

Voila! Our first paleo dinner together, a smashing success! Just a forewarning though, you may smell like garlic and ginger the remainder of the evening.

Have you ever tried the Paleo diet and what was your experience like? Do you have any tips or good recipes? Plain chicken, fish, and veggies can get old fast!

Our first “paleo” cooking experience…sweatshirts and duck face pictures while waiting for the food to simmer. What do you do to pass the time while you’re cooking?

Random Fact of the Day

A true paleo diet only includes veggies, fruit (except citrus), fresh veggie and fruit juices (except citrus), game and fish, free-range eggs,  fresh nuts (except peanuts), herb teas, natural seasonings (salt, black pepper, herbs) and filtered water. There are different forms of paleo diets that are more or less strict than others. We decided chicken was okay but the main idea is to stay away from processed and packaged foods with an excess of ingredients. We’ll see how meal two goes!


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