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Paleo Chicken Cordon Bleu

Sarah — Fri, 27 Jan 2012 06:20:20 +0000

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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Paleo Egg Foo Yung

Sarah — Fri, 27 Jan 2012 06:09:10 +0000

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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Paleo Chicken Strips Two Ways

Sarah — Wed, 18 Jan 2012 07:04:36 +0000

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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Meatloaf for Meatloaf Haters

Sarah — Sat, 14 Jan 2012 01:39:58 +0000

I am an admitted meatloaf hater. I never liked it and was always kind of grossed out by it. I don’t know why, I just was. So when my wonderful mother-in-law brought meatloaf to me in bed the day after Dresdan was born, I was not excited. I mean come on. I just pushed a baby out 24 hours ago and you want me to eat meatloaf. (I can be a little ungrateful sometimes. I’m not proud of it.) I decided with enough ketchup, it would be fine. Imagine my surprise when I tasted and loved it. How could that be? I wanted seconds and thirds. It was so tasty. I thanked my mother-on-law profusely and asked for the recipe. Who would have known it was so easy!?! I have found that what I don’t like about meatloaves (Is that how you make meatloaf plural?) is the addition of bread crumbs. It is a texture thing with me and besides when you aren’t eating grains, bread crumbs are a little tough. Here is the recipe for the super, simple yet tasty meatloaf a la Lois:)

Recipe: Simple Meatloaf a la Lois

Ingredients

2lbs ground beef
2 eggs
1 onion, finely diced
2 tsp salt
2 tsp ground black pepper
1/2 tsp garlic powder
1 cup finely diced chard, optional (I dice mine very small so it looks like a spice.)

Instructions

Mix beef, eggs, onions, spices, and chard. (I use my kitchen aid mixture because part of the meatloaf gross out was watching someone mix it with their hands and see it squish around between their fingers. I don’t really like to squish raw meat.)
Push into 9×9 pan.
Bake at 350 degrees for 1 hour or until cooked though.

Diet (other): Gluten free, Dairy free, Whole 30, Paleo

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Simple Red Curry

Sarah — Fri, 13 Jan 2012 01:09:40 +0000

Curry is such a great meal. Full of flavor and a little heat for those that want it. I wanted to make a really fast dinner and has some veggies to use. Curry was it. I’ve made enough curries that I decided to just go by feel for this one, make it simple, and see how it turned out. Here is the amazing result.

This recipe is super flexible. Use whatever veggies and meat you have on hand, use more curry paste for a spicier sauce, double the sauce if you like your curry more soupy or are using larger amounts of meat and veggies. The sky is the limit.

Recipe: Simple Red Curry

Ingredients

3-4 chicken breasts, diced
1 red pepper, thinly sliced
2 stalks celery, thinly sliced
5 carrots, thinly sliced
1 parsnip, thinly sliced
1 onion, thinly sliced
1 can coconut milk
1 Tbsp Fish Sauce
1/2-1-1/2 Tbsp Red Curry Paste (we used 1/2 Tbsp. Gave flavor but no heat)

Instructions

Heat large skillet or wok to high heat. Add 2-3 Tbsp oil.
Add chicken and stir fry until on longer pink in the middle. Remove chicken.
Add another 2-3 Tbsp oil. Add all veggies and stir fry until crisp tender.
Mix fish sauce and curry paste into coconut milk.
Add chicken back in the pan with veggies and pour in the sauce mixture.
Heat until sauce is warm. Serve!!

Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30

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Gluten Free/Paleo Meatballs

Sarah — Fri, 11 Feb 2011 01:21:54 +0000

Here is a recipe for a meatball that will cover both gluten free and paleo needs. Yummy with a little spaghetti sauce and steamed veggies.

Recipe: Gluten Free/Paleo Meatballs

Ingredients

1 lb ground beef or turkey
1 egg (if eggs are a problem, try using 1/4 cup tofu or mashed potatoes)
1/4 cup almond flour
3 cloves crushed garlic
1 tsp oregano
1 tsp paprika
dash pepper
dash salt

Instructions

Whisk the egg in a small bowl. (or mash egg or tofu)
Dump it and everything else in a bowl and mash together with clean hands.
Shape into 2″ balls.
Pan fry for 15 minutes in coconut oil on medium heat, until meatballs are cooked inside.

Diet (other): Gluten free, Dairy Free, Paleo, Whole 30

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“Fried” Chicken

Sarah — Sat, 29 Jan 2011 03:27:25 +0000

It is nice to find a yummy “fried” chicken that is healthy and that the girls can eat. What a great idea to use almond meal instead of breadcrumbs. Thanks to Margaret at Foundation Crossfit for this recipe.

Recipe: “Fried” Chicken

Ingredients

4 chicken breasts or other chicken pieces
2 cups almond or nut meal
3 egg whites, whisked for 1 minute to lighten
1 tsp paprika
1/4 tsp salt
1/4 tsp pepper
olive oil spray

Instructions

Preheat oven to 420°F.
Begin by dipping the chicken pieces in the egg holding the chicken over the bowl for a few seconds after wards to let excess egg fall off.
Then coat in the almond meal coating all sides. Pat the crumbs onto the pieces with clean hands to make sure it sticks.
Lay on a foiled oven tray.
Once all the pieces are crumbed spray liberally on all sides with the olive oil spray.
Pop in the oven for 20 -25 minutes approx until internal temp of 165°F and the crumbs are crispy and ‘fried’.

Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30

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Island Pork Loin and Salad with Cumin Vinaigrette

Sarah — Fri, 28 Jan 2011 02:44:53 +0000

This was a very easy quick meat to make. It can be served over a nice salad or next to some steamed veggies. I’m going to add the salad we ate it over in this post as I thought it was very complemtary. Don’t be scared that it is cabbage and spinach (I was) as it is very tasty.

Recipe: Island Pork Loin

Ingredients

16oz pork tenderloin
1/2 tsp salt
1/4tsp pepper
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp cinnamon
1 Tbsp olive oil
1/4 cup brown sugar (optional)
2-3 cloves garlic, finely chopped
1/2 Tbsp Franks Red Hot or other hot sauce

Instructions

Preheat oven to 350 degrees.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
Heat 1 Tbsp oil in a large skillt over medium high heat and brown pork on all sides.
Place pork in a roasting pan.
Stir together garlic, brown sugar (optional) and hot sauce, pat over top of tenderloin.
Place pork in oven for 20 minutes.

Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30

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Recipe: Island Pork Salad with Cumin Vinaigrette

Ingredients

1 orange, peeled and sliced
2 cups fresh spinach
1 red bell pepper, cut into strips
2 Tbsp golden raisins
2 cups Nap cabbage, shredded
Sliced Island Pork Loin
Cumin Vinaigrette
2 Tbsp fresh lime juice
1/2 Tbsp orange juice
1/2 Tbsp Dijon mustard
1/2 tsp cumin
1/4 tsp salt
1/8 tsp pepper
1 Tbsp olive oil

Instructions

Toss all salad ingredients together and place on plates.
Mix all vinaigrette ingredients and shake.
Drizzle 2 Tbsp on each salad.
Top with Island Pork Loin.

Diet (other): Gluten free, Dairy Free, Egg free, Paleo, Whole 30

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Sauted Orange Chicken with Ginger

Sarah — Fri, 28 Jan 2011 02:17:35 +0000

This recipe was made for us by a dear friend and was so delicious. We scraped the pan and wished we had more. I’m going to double this recipe when I make it for our family as we would love to have leftovers for lunches.

Recipe: Sauted Orange Chicken with Ginger

Ingredients

4 chicken breasts cut into chunks
pepper
2 tbsp olive oil
2 cloves garlic, minced
1 cup orange juice
2 navel oranges, peeled and sectioned
1 1/2 Tbsp ginger
1 tsp dried basil
4 tsp lemon or lime juice

Instructions

Season chicken with pepper.
In a large fry pan, heat oil over medium heat.
Add chicken and cook, turning, until brown all over, about 10 minutes.
Add garlic and cook for one minute.
Pour orange juice over chicken. Add orange sections, ginger, lemon/lime juice, and basil. Stir well.
Cover and simmer for about 30 minutes, until chicken is tender.

Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30

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Chicken Almond Mole

Sarah — Fri, 28 Jan 2011 02:06:41 +0000

Recipe: Chicken Almond Mole

Ingredients

2 Tbsp coconut oil
4-5 chicken breast, cubed
Salt and pepper to taste
2 cloves garlic, diced or pressed
6 Tbsp almond butter
3 tsp chili powder
1-1/2 tsp cocoa powder
3 cups chicken stock

Instructions

Heat large skillet and add oil. Add chicken and sprinkle with salt and pepper. Cook until no longer pink. Remove form skillet. Add the rest of the ingredients to the pan and bring to a boil, scraping bottom to incoorporate yummy bits. Reduce heat and simmer until the sauce is slightly tickened, about 5 minutes. Return chicken to pan. Serve over steamed veggies or cauliflower rice.

Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30

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