Crossfitting, Paleoing, and Living in the 918

I made the most delicious dinner the other night. As you know from my previous posts, I am trying to spice it up a bit for dinners. This time I went out on a limb and wanted to see if I could find any delicious paleo recipes on Cooking Light. I love their magazine and books and I am usually depressed because they don’t have many dishes that can be considered paleo. But low and behold, this little gem! I couldn’t find a few of the ingredients at my local grocery store so I left them out and it was still just as delicious. The best part?? It was amazing the next day as leftovers!

I think everyone should try it out and I know you will be enticed by the smell as much as the delicious taste. So here it is, enjoy!

You can find the original recipe HERE

*I left out the ingredients in blue, still just as delicious!

Ingredients

• 1  tablespoon  olive oil
• 2  cups  chopped onion
• 2  teaspoons  ground cumin
• 1  teaspoon  paprika
• 1  teaspoon  ground turmeric
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground cinnamon
• 1/4  teaspoon  ground ginger
• 2  garlic cloves, minced
• 1  pound  skinless, boneless chicken breast, cut into bite-sized pieces
• 2  cups  fat-free, less-sodium chicken broth
• 8  ounces  peeled cubed butternut squash
• 1/3  cup  halved pitted picholine olives (about 3 ounces)
• 8  pitted dried plums, chopped
• Fresh flat-leaf parsley leaves (optional)

Preparation

1. Heat oil in a Dutch oven (I used a regular stock pot) over medium heat. Add onion; cook 8 minutes or until golden, stirring occasionally. Stir in cumin and next 7 ingredients (through chicken); cook 1 minute, stirring constantly. Stir in broth, squash, olives, and dried plums; bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes or until squash is tender. Garnish with parsley, if desired.

Here is a horrible iPhone pic, but you get the idea.

Stay active, stay healthy and smile!