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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January13
As we are eating more vegetables, I am working on adding some variety. I could and do eat carrots, onions, and peppers every day but I know that I am missing some great nutrient powerhouses. Squash is something that I have tried many different ways and never really had a taste for. It isn’t bad but I wouldn’t go for an extra helping. Even smothered in butter and brown sugar, it just hasn’t drawn me in.
But I was determined this time. I wanted to like it and I wanted to want it again. I created a recipe that even curbs a little of the sweet tooth that was creeping in today. I ate seconds and thirds.
Recipe: Sweet Roasted Butternut Squash
Ingredients
- 1/2 butternut squash, peeled and cut into 1″squares
- 1 apple, diced
- 1/4 cup apple juice
- 3 Tbsp coconut oil, melted
- 1 tsp cinnamon
- 1/2 cup almonds, chopped
Instructions
- Preheat over to 400 degrees.
- Place squash and apple pieces in a baking dish so they are all exposed. Bake for 20 minutes.
- Mix juice, oil, and cinnamon. Pour over squash.
- Top with almonds and return to oven.
- Cook for 15 more minutes or until squash is tender.
Diet (other): Gluten free, Dairy free, Egg free, Whole 30, Paleo
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January13
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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