Grilled Cilantro
Lime Chicken
Guacamole Salsa
Serves 4
For the chicken:
4 (5–6-oz) boneless, skinless chicken breasts
3 TBSP fresh lime juice
3 TBSP finely chopped cilantro
2 TBSP extra virgin olive oil (plus more for grill)
1 TBSP finely grated lime zest
1 tsp ground cumin
1 tsp coconut sugar
1/2 tsp sea salt
1/4 tsp black pepper
For the salsa:
2 medium ripe avocados, pitted and diced
4 medium Roma tomatoes, seeded and diced
1/2 cup diced red onion or chopped scallions
1/4 cup finely chopped cilantro
1 medium jalapeño pepper, seeded and finely chopped
2 TBSP fresh lime juice
1 TBSP extra virgin olive oil
1 garlic clove, finely grated or minced
Sea salt and black pepper, to taste
RIN
! A CHEF’S GUIDE TO MA
G R IL L T IM E
Make the chicken: Place the chicken breasts between 2 pieces
of plastic wrap and pound to an even thickness using a rolling pin
or meat mallet. Place in a large bowl. Add the lime juice, cilantro,
2 tablespoons olive oil, lime zest, cumin, coconut sugar, salt and
pepper. Toss to coat the chicken with the ingredients. Cover and
refrigerate for at least 30 minutes (or up to 8 hours).
ADES P 48
We believe that
the building blocks
for a child’s immune
system start early,
and that food is a
big foundation of a
person’s health.
Heat a grill to medium-high. Remove the chicken from the marinade
and discard any extra marinade. Oil the grates of the grill well.
Add the chicken and grill for 5–6 minutes per side, or until a meat
thermometer inserted into the thickest part registers 165ºF. Remove
the chicken from the grill and let rest for 5 minutes.
Combine all of the ingredients for the salsa. Serve with the chicken.
Nick’s Sticks N
DON’T
MISS A
ick was diagnosed with Hodgkin’s lymphoma at the
not big enough to satisfy
age of 19. Not long after the family got the news,
antibiotics, hormones, sug
Nick’s father, a farmer, heard Sally Fallon from the
about to introduce a smok
Weston A. Price Foundation speak at an organic
organic coconut oil—he p
farming conference. Armed with Fallon’s message
to get it just right—as wel
about nutrient-dense foods, he went home, sat the
“We’re just having a lot
family down and told everyone that he had a pretty good idea
great clean-protein, clean
why cancer had overtaken his son’s body. “Throughout the
the beef, you can taste th
next year, we really started studying the foundation of food,”
The sticks are sold on A
Nick says. “We believe that the building blocks for a child’s
website and at about 300
immune system start early, and that food is a big foundation of a the United States, althoug
person’s health.”
judging by his reviews on
Nick made it through cancer treatment successfully. And his
sticks’ taste, but also the
family, realizing that they were on the cusp of something special
That’s especially importan
lodge. They were depressed, heand availa
recalled
with their knowledge of healthy proteins and fats, started their
as established
oppressed, started
known hanging on to
grass-fed beef company, Wallace Farms, in 2001. Nick too, just barelyas the healthy alte
in in contrast, were
making sample beef and turkey sticks a few years later, playing
Botswana. The Hadza,the sky” goal, but with t
started few years ago, m
around with the recipe until he found something that wasn’t too seemedamore likely to
The Hadza culture
dry, too oily, too rubbery or too salty. After a few more years,
Something else the com
ways intact.
accomplish with Nick’s St
he found what the family deemed a winning recipe, got the right
face Tanzania, Fran
packaging, started marketing it on their website, and put it onvillage inof agriculture in his n
In the Hadza
Amazon.com. Lo and behold, they were centered the sticks: movement and relations
Farms can serve as a goo
.
right about around
techniques and fields of p
Every year since they started selling Nick’s Sticks, growth has
were, he proposed, as key to the surviva
become the norm in farm
been around 100 percent.
as they are in the
that other farmers see tha
Nick’s Sticks, at the time of this writing, sells four products: current Paleo sphere.
Beef Sticks, Spicy Beef Sticks, Turkey Sticks and, you guessed
healthy and muscu
“The Hadza looked technologies” is not only s
much better food for the p
it, Spicy Turkey Sticks. They’re made from the highest-quality
agile and smooth in theirbe feeding the world
movements,” F
may
grass-fed beef and free-range turkey from family farms in the
people don’t exercise. There was a lot of
Midwest—the Wallace family has a 160-acre farm, but that’s
Grass-Fed Beef as Medicine
ond
Bey
Push-Ups:
The King of
$29.95 /yr US
r-Body
Cancer was one of the best things that could
have happened to Nick Wallace and his family.
Without it, Nick might not have become as
interested in the benefits of well-sourced
proteins and good fats, and there’s a good chance
that Nick’s Sticks, a grass-fed beef and freerange turkey snack stick company he started,
might not exist. >>>
Subscribe to Paleo Magazine & get 1 year / 6
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$36.25ngth CANcisesdiet and lifestyle, delivered right to your door.
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+The Food
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www.nicks-sticks.com
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move
June/July 2015 95
Grilled Cilantro
Lime Chicken
Grilled Veggie Salad
Herbed Potato Salad
Pineapple Carrot
Smoothie
Almond Butter
Freezer Fudge
Caramelized Banana
Coconut Popsicles
Blueberry
Lemon Scones
Pineapple Carrot
Smoothie
Makes 1 large or 2 small servings ((ā