Paleo "KFC" Chicken Tenders

Paleo "KFC" Chicken Tenders 

These are seriously going to change your life....delicious (better than KFC, but same consistency/flavor), gluten free, egg free and baked...NOT fried....unbelievable! 

 

 

Ingredients

• 1 lb Chicken Thighs, cut into strips

Wet mixture
• 1/4 cup hot sauce (I use Franks Original Hot Sauce)
• 5 Tbs Butter (Dairy or Nondairy)
• 1 Tbs Starch (Tapioca, Arrowroot or Potato Starch)
• 5 Tbs Milk (Dairy or Nondairy)

Breading
• 1/2 Cup Tapioca (Or Arrowroot or Potato Starch)
• 1/2 Cup Blanched Almond Flour
• 1 tsp Black Pepper
• 1/2 tsp Salt

 

Instructions:

1. Preheat oven to 400 degrees.
2. In a microwave safe bowl combine wet mixture ingredients and heat until thickened in the microwave (1-2 minutes) or on the stove top in a sauce pan. If using the microwave whisk liberally as soon as you remove the bowl. If using the sauce pan- whisk continually while it thickens.
3. In another bowl combine breading ingredients.
4. Drop chicken strips into wet mixture and then heavily dredge in breading mixture; place on foil lined baking sheet. Repeat until all chicken strips have been coated. Drizzle chicken with a little oil.
5. Place chicken in oven for 35-40 minutes; chicken will be golden brown and cooked through!

Notes:

To make this recipe NUT FREE- use homemade Sunflower Seed Flour instead of the Almond! 

 Original Recipe courtesy of @brittneyangel

Pizza Spaghetti Pie

Pizza Spaghetti Pie 

 

 

Prep Time: 20-30 minutes  / Serves: 3-4 / Cook Time: 1 hour

 

Ingredients

• 1 large spaghetti squash (about 600 grams)
• 1 pound italian sausage
• ½ yellow onion, diced
• 1 cup pizza sauce or marinara sauce (no sugar added)
• 1 bunch of fresh basil (dried basil can be used too)
• salt and pepper, to taste
• 3 eggs, whisked
• (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal - I actually added some grated Parmesan into the mixture before putting it into the oven)

Instructions

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
6. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
9. Let rest for 5 minutes before serving.

Original Recipe courtesy of Paleo OMG.  :-)  Love!

Paleo Dark Chocolate Chip Cookies - The Best Recipe!!

Paleo Dark Chocolate Chip Cookies

 Ingredients:

• 2 cups blanched almond flour
• 3 tablespoons coconut flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 egg
• 1 tablespoon pure vanilla extract
• 1/2 cup grass fed butter, melted
• 1/2 cup raw organic honey, melted
• 1/2 cup of your favorite dark chocolate chips

Directions:

• Preheat your oven to 325 degrees Fahrenheit (177 Degrees Celsius)
• In a mixing bowl or stand mixer, combine your almond flour, coconut flour, sea salt, and baking soda and mix well.
• In a smaller mixing bowl, combine your egg, vanilla, melted butter and honey and mix well.
• Add your wet ingredients to your dry ingredients and mix ensuring you incorporate all of the ingredients.
• Fold in your chocolate chips and mix to spread them out evenly.
• Using a medium cookie scoop or tablespoon, spoon the batter onto parchment lined cookie sheets leaving room for the cookies to spread a bit.
• Place in the oven and bake for 13-15 minutes or until done.
• Remove and place your cookies on a cooling rack.
• ENJOY!! 

Sweet Potato Souffle - So Delish!

Sweet Potato Souffle

This dish was so easy to make!  It's best if you time this dish so it can be served within moments of coming out of the oven.  I doubled the below recipe and made it as a side dish for a 12 pound ham - it went perfectly!! 

Ingredients
3 large sweet potatoes, peeled and chopped
2 eggs
1/2 cup grass-fed butter
1/4 cup coconut milk
1/2 cup maple sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon salt

Directions
Peel the sweet potatoes and chop them into 2 inch pieces.  Place the sweet potato pieces in a medium saucepan and cover with water.  Bring the water to a boil and cook until the sweet potatoes are fork tender (about 30 minutes).  Remove the saucepan from the heat and drain the water.

Preheat your oven to 350 degrees.  Place the boiled sweet potatoes into a high-speed blender or food processor.  Add the eggs, butter, coconut milk, maple sugar, baking soda, cinnamon, and salt and process the mixture until smooth.  Pour the mixture into a large souffle dish, and bake for 45-60 minutes.  The souffle will be done when you can gently shake the dish, and the souffle is firm but jiggles slightly.

Serves 6

Recipe courtesy of Gather -The Art of Paleo Entertaining

Orange and Cranberry Scones

Scones are a traditional Scottish bread that is lightly sweet and usually served with tea around the world.  For these scones, it's easy to make delicious variations by adding different fruit to the batter (or organic dark chocolate chips -YUM).  They're wonderful served with apple butter and a hot cup of tea.  :-)

Ingredients:

• Orange Scones
• 2 cups blanched almond flour
• 1/4 cup + 2 tablespoons arrowroot flour
• 1/2 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 2 tablespoons pure maple syrup
• 1/4 cup coconut oil, melted
• 1 egg
• Zest of 1 orange

• Cranberry Scones
•  2 cups blanched almond flour
• 1/4 cup + 2 tablespoons arrowroot flour
• 1/2 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 2 tablespoons pure maple syrup
• 1/4 cup coconut oil, melted
• 1 egg
• 1 cup dried cranberries

Directions:
Preheat your oven to 350 degrees.  In a medium-sized mixing bowl, combine the almond flour, 1/4 cup of arrowroot flour, salt, and baking powder.

In a separate small mixing bowl, combine the maple syrup, melted coconut oil, and egg.  Blend with a hand mixer until smooth.  Pour the wet ingredients into the dry ingredients, and blend until all ingredients are evenly combined.

To make orange scones, add the orange zest.  To make cranberry scones, add the dried cranberries.  Add two tablespoons of arrowroot flour to the batter to thicken the dough.

Line a baking sheet with parchment paper, and form the dough into a ball.  Place the ball of dough on the parchment-lined baking sheet, and flatten it slightly.  Carefully cut and separate the dough into eight equal wedges, and bake at 350 degrees for about 20 minutes.   OMG....so delish!

Serves 8

Recipe of the Day - Paleo Egg Breakfast Squares

Paleo Egg Breakfast Squares

You can make these egg squares ahead of time then reheat in the morning for a quick meal at home or on the go. All you need is a pound of (ideally organic pasture-raised) pork breakfast sausage and a dozen eggs. With just those ingredients and a little oil, salt and pepper you’ve got breakfast – double it and you have enough for a few days.  Adam and I also add onions, green peppers and red peppers....but really, you can add any extras that you want!

Ingredients

• 1 lb ground pork breakfast sausage (pasture-raised, organic if possible)
• 1 dozen eggs
• Sea Salt and Pepper to Taste
• Onions/Red or Green Peppers or other veggies (optional)
• Parchment Paper

Instructions

1. Preheat oven to 350 degrees F.
2. Crumble and brown the pork sausage in a frying pan or cast iron skillet.
3. In a medium/large bowl mix one dozen large eggs with a whisk or fork and season with salt and pepper.
4. Line a pan with parchment paper to prevent the egg from sticking to the pan.  
5. Add your cooked sausage (and onions/green/red peppers or any other ingredients you desire) to the eggs in the bowl.
6. Pour the egg mixture evenly into the pan.
7. Cook for 30-35 minutes. Remove from the oven and allow to cool for about 10-15 minutes.
8. Cut and store in the fridge.
9. Whenever you need breakfast or a quick meal, grab a square and microwave/nuke it for 30-60 seconds.  Sometimes I also add some salsa on top....YUM!

Semi-Homemade Paleo Spaghetti and Meatballs

Semi-Homemade Paleo Spaghetti and Meatballs

 

For those of you craving some pasta and meatballs, this is a great healthy substitute.  My Paleo husband and I thoroughly enjoyed it! 

 

Ingredients (feeds 4-6 people):

• A tablespoon or two of ghee (organic butter) - you can also use real butter if you haven't ordered ghee yet.....!
• A pound of uncooked Italian sausage
• A pound of ground beef/veal/pork mixture
• 1 package of mushrooms sliced
• Two (2) packages of Kelp Noodles - you can also use zucchini spaghetti
• Two (2) jars of your favorite spaghetti sauce (or homemade marinara if you prefer) 

I ordered these Kelp Noodles and Ghee from Amazon.com.  Fast delivery! :-)

 

Instructions:

• Take the sausage out of the casing and roll them into little meatballs (ingenious, right??).
• At the same time saute your ground beef/veal/pork mixture and sliced mushrooms separately in a skillet.
• Melt one (1) tablespoon of ghee (or butter) in a large skillet over medium heat.  When the pan was hot, I fried the mini meatballs in a single layer in the pan until they were browned on all sides.
• After the meatballs, ground beef/veal/pork and mushrooms were cooked, I added them all to a big sauce pot and added my marinara sauce.  Bring the sauce to a boil.
• Cover the pan and simmer the sauce for 5-10 minutes.
• Rinse off the kelp noodles in a colander (I also put mine in the salad spinner to remove any excess water) and then add them to the meatballs and sauce.
• Cover the pan and simmer the sauce/noodles for a few minutes until the noodles are tender.
• NOTE: The softened noodles resemble Asian bean thread noodles, so don't expect them to have the taste and texture of Italian pasta....but hell, it's darn good!
• Additional NOTE: Adam and I added a bit of grated cheese and Italian red hot pepper....great compliment!

Cooking the Mini Sausage Meatballs - YUM!