January26
This is another dish that I just stumbled upon. Those seem to be the best don’t they. The recipes that you think, “I could make this Paleo…I think. Well it can’t be that bad right!?!” I am very happy with this version of Chicken Cordon Bleu. There is no cheese but it isn’t missing it. It is also very easy to prepare other then the handling of the raw chicken. Have I ever mentioned on here that I am not a fan of raw meat. Good thing I like cooked meat enough to make it seem worth while.
Recipe: Paleo Chicken Cordon Bleu
Ingredients
- 6 chicken breasts
- 12 pieces of thinly sliced ham
- 12 asparagus stalks (24 if really thin)
- Coconut oil
- Salt and Pepper
Instructions
- Filet open each chicken breast making sure not to cut all the way in half.
- Wrap two asparagus in two pieces of ham while placing approx a teaspoon of coconut oil inside each roll.
- Place roll inside chicken breast.
- Put all the finished chicken breast inside an oven safe pan.
- Season tops with salt and pepper.
- Bake at 350 degrees for 40 minutes or until chicken is no longer pink.
Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30
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January26
I was feeling like something different to do with my eggs and I ran across a recipe for Egg Foo Yung. With a little adaptation, I was able to make it work for us. It was a huge hit with the whole family. It is definitely a dish we will make again because of the easy preparation.
Recipe: Paleo Egg Foo Yung
Ingredients
- 8 eggs, beaten 1 cup celery, finely chopped
- 1 cup onion, finely chopped
- 1 cup bean sprouts (Can use canned chow mein veggies)
- 1/2 cup finely diced mushrooms
- 1 cup chicken, cooked and finely chopped
- 1 tsp salt
- 1/2 tsp pepper
Sauce
- 1-1/2 cups chicken broth
- 2 Tbsp coconut aminos or gluten free soy sauce
- 6 Tbsp cold water
- 2 Tbsp arrowroot or cornstarch
Instructions
- Quickly sauté celery, mushrooms, onion, and bean sprouts. Remove from heat and allow to cool.
- While veggies are cooling, make sauce.
- Pour broth and aminos into a small saucepan. Heat until simmering.
- Add arrowroot and cold water mixture into pan. Stir until thickened and smooth.
- When sauce is finished, beat eggs and mix in veggies, chicken, salt and pepper.
- Heat oil in a medium skillet and brown egg mixture on each side 1/3 cup at a time.
- Serve with Sauce.
Diet (other): Gluten free, Dairy free, Whole 30, Paleo
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January17
I am very excited to share this recipe with you all. It was a huge hit in our house. The kids were thrilled to have chicken strips as I don’t think I have ever made them at home before even when we were eating a SAD diet. I chose to make them two different ways as I thought the kids might like the plain and we might like the coconut crusted. Turns out the kids liked both and so did we but our preferences were as I had thought. I hope you are able to enjoy these as much as we did.
Recipe: Paleo Breaded Chicken Strips
Ingredients
- 4 chicken breasts, cut into strips
- 1 cup almond meal
- 1/2 cup coconut flour
- 1 cup Paleo Mayo
- 1 tsp dried parsley flakes
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 350 degrees.
- Mix almond meal, coconut flour, and spices on a plate.
- Put 1 cup paleo mayo on a separate plate.
- Dredge chicken strips in mayo until well coated and transfer to dry mix until covered.
- Place on a wire rack on top of a cookie sheet. (You can place straight on cookie sheet but the strips may end up less crisp)
- Bake for 20-30 minutes depending on size of strips.
- Change oven to broil and let strip stay in until crispy. Around 5 minutes but keep a close eye on them.
Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30
Recipe: Paleo Coconut Crusted Chicken Strips
Ingredients
- 4 chicken strips, cut into strips
- 3/4 cup almond meal
- 1/3 cup coconut flour
- 1/2 cup shredded coconut, unsweetened
- 1 cup paleo mayo
- 1 tsp dried parsley flakes
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 350 degrees.
- Mix almond meal, shredded coconut, coconut flour, and spices on a plate.
- Put 1 cup paleo mayo on a separate plate.
- Dredge chicken strips in mayo until well coated and transfer to dry mix until covered.
- Place on a wire rack on top of a cookie sheet. (You can place straight on cookie sheet but the strips may end up less crisp)
- Bake for 20-30 minutes depending on size of strips.
- Change oven to broil and let strip stay in until crispy. Around 5 minutes but keep a close eye on them.
Diet (other): Gluten free, Dairy free, Paleo, Whole 30
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