Your Paleo Practitioner

  • Whole head cauliflower
  • Whole bunch organic flat leaf kale
  • 4 medium raw carrots 
  • 1 handful raw pecan halves
  • Olive oil
  • 2-4 tbspns organic, unsalted butter
  • Himalayan Pink Salt
  • Ground Black Pepper
Chicken: The reason I don't use conventionally raised chickens, like ever, is because they are all infused with salt and water at the factory. They do this to make the chicken heavier and hence, you pay more. You will see lots of water in the pan after cooking to prove my point. I only use organic, naturally raised chicken. Then you will only have a small coating of chicken fat in the pan after cooking. 
Coat raw, whole chicken in olive oil and sprinkle with salt and pepper all over to taste. Put into roasting pan and tent with aluminum foil. The tent will serve as basting so you don't have to!
Cook in oven at 350 for 1 to 1 1/2 hours (depending upon size), or you can cook in your barbeque, with the hood down, at about 350 degrees. Chicken is done when you can wiggle the leg easily and juices run clear.

Once the chicken is cooking, start the veggies.
Cut the cauliflower into florets. Keep them all even in size by cutting the big ones in half. Coat all with olive oil, salt and pepper to taste. Put all into a roasting pan and cook in the oven at 350 degrees for 30-40 minutes, giving them a turn every once in a while... or the pan along side your chicken in your barbeque, with the hood down.

Peel carrots and cut off ends. Slice on a diagonal, about 1/4 inch thick. Saute on medium to low heat in a pan with butter for about 10 minutes - do not burn! Add pecans and cook another 3-4 minutes. If it gets dry, add a little more butter! (Isn't life better with butter anyway?)

Wash the kale and cut off the tough end stems. Cut the leaves into 2 inch pieces and place into a steamer basket. Steam for 4-5 minutes. Place in a bowl and coat with some olive oil, salt and pepper to taste.
Prep time
Cook time
Ready in

4-6 People

30 min
60-90 min
90 min



Roast Chicken with Veggies