I make this recipe every few weeks as it is super easy and cutting veggies is optional!
Ingredients:
2 lbs organic boneless skinless chicken breast
1 can rotel tomatoes (I use medium or hot)
2 cans hatch green chili enchilada sauce (hatch brand - mild)
1 jar salsa verde (I use 505 southwestern flame roasted green chile - medium)
1 avocado
Optional Ingredients (dice then toss in crockpot):
2 poblano peppers
2 jalapeños
1 white onion
Set avocado aside. Place all remaining ingredients in crockpot and mix. Set time for 6 hours.
Chicken will shred once done. Freezes well.
Serve in a bowl and top with avocado!
Wednesday, September 16, 2015
Saturday, May 10, 2014
Snickerdoodles
Wanted a healthier version of a Snickerdoodle so I found a recipe on Pinterest and tweaked it to make it Paleo.
Ingredients
1/4 C Hazlenut meal
1/4 C Coconut flour
1/4 C Organic honey
1/4 C Almond butter
1 tsp Vanilla extract
1/8 C Coconut crystals
1 Tbsp Cinnamon
2 Tbsp Arrowroot powder
5 Tbsp Coconut oil (melted)
4 Scoops vanilla protein powder
4 Eggs
Directions
Set aside coconut crystals and cinnamon.
Preheat oven to 350 degrees.
Mix remaining dry ingredients into bowl. Melt coconut oil in dish. Mix coconut oil, almond butter, honey, vanilla extract and eggs into dry ingredients stirring slowly.
In separate bowl, mix coconut crystals and cinnamon.
Scoop dough into cookie sized pieces, then roll into bowl of cinnamon and coconut crystal mixture. Place dough on cookie sheet and flatten with the bottom of a cup.
Bake for 7-10 minutes or until cooked through.
Ingredients
1/4 C Hazlenut meal
1/4 C Coconut flour
1/4 C Organic honey
1/4 C Almond butter
1 tsp Vanilla extract
1/8 C Coconut crystals
1 Tbsp Cinnamon
2 Tbsp Arrowroot powder
5 Tbsp Coconut oil (melted)
4 Scoops vanilla protein powder
4 Eggs
Directions
Set aside coconut crystals and cinnamon.
Preheat oven to 350 degrees.
Mix remaining dry ingredients into bowl. Melt coconut oil in dish. Mix coconut oil, almond butter, honey, vanilla extract and eggs into dry ingredients stirring slowly.
In separate bowl, mix coconut crystals and cinnamon.
Scoop dough into cookie sized pieces, then roll into bowl of cinnamon and coconut crystal mixture. Place dough on cookie sheet and flatten with the bottom of a cup.
Bake for 7-10 minutes or until cooked through.
Sunday, April 27, 2014
Strawberry Blueberry Walnut Bread
Wanted to change up breakfast for the week!
Ingredients
1/2 Container organic strawberries
1/2 Container organic blueberries
1/4 C Sesame seeds
1/4 C Almond meal
1/4 C Flaxseed
1/4 C Water
1/4 C Chopped walnuts
4 Scoops vanilla protein powder
1 TBSP Grapeseed oil
2 Bananas
6 Eggs
1 tsp Arrowroot powder
1 tsp Vanilla extract
1 tsp Cinnamon
Directions
Preheat oven to 350 degrees
Grease loaf pan with olive oil
In blender, mix all ingredients minus blueberries and chopped walnuts. Mix in blueberries and gently stir mixture. Pour into loaf pan and top with walnuts. Bake for approximately 35 minutes or until cooked through. Slice and enjoy!!
Ingredients
1/2 Container organic strawberries
1/2 Container organic blueberries
1/4 C Sesame seeds
1/4 C Almond meal
1/4 C Flaxseed
1/4 C Water
1/4 C Chopped walnuts
4 Scoops vanilla protein powder
1 TBSP Grapeseed oil
2 Bananas
6 Eggs
1 tsp Arrowroot powder
1 tsp Vanilla extract
1 tsp Cinnamon
Directions
Preheat oven to 350 degrees
Grease loaf pan with olive oil
In blender, mix all ingredients minus blueberries and chopped walnuts. Mix in blueberries and gently stir mixture. Pour into loaf pan and top with walnuts. Bake for approximately 35 minutes or until cooked through. Slice and enjoy!!
Saturday, March 29, 2014
Simple Paleo Pancakes
Ingredients
1 banana
1/2 scoop vanilla protein powder
3 eggs
1/8 C coconut flour
Directions
Mix all ingredients in blender. Cook in pan with coconut oil spray.
Enjoy!
1 banana
1/2 scoop vanilla protein powder
3 eggs
1/8 C coconut flour
Directions
Mix all ingredients in blender. Cook in pan with coconut oil spray.
Enjoy!
Sunday, March 23, 2014
Paleo Pad Thai
So I didn't have the particular ingredients I wanted to use to make this dish therefore I improvised with what I had in my kitchen, which turned out amazing!
Ingredients
1 organic spaghetti squash
2 small heads organic broccoli
1/2 C garden peas
1 lb shrimp
3 organic chicken breasts
2 stalks organic celery
1 yellow bell pepper
1/2 red organic red onion
1/2 carton beef broth
Seasonings
Chinese seasoning
onion powder
garlic powder
ground ginger (ginger powder)
Indian seasoning
red pepper flakes
black pepper
cilantro (fresh preferred)
Sauce
1 packet Justin's peanut butter (I know not paleo but you can sub almond butter)
1-2 Tbsp Tahini
1 Tbsp Coconut Oil (curry flavored)
2 small cans full fat coconut milk (5.46 oz)
1/4-1/2 C Coconut milk creamer (plain)
Dash white rice vinegar
Dash ume plum vinegar
3 dashes gluten free soy sauce (more if needed for flavor)
Directions
Preheat oven to 375-400 (pending altitude)
Bake squash
Cook chicken in crock pot in beef broth for approximately 6 hours (or until you can shred with fork)
Sprinkle Chinese seasoning and garlic powder on chicken
Thaw and remove tails from shrimp.
Spray olive oil and garlic powder on broccoli and steam. Remove from heat just prior to being done. (should be a little too crisp at this point).
In large pan, heat 1 Tbsp coconut oil. Saute onion and bell pepper. Before cooked completely, toss in shrimp and stir until cooked. Add broccoli, celery, peas, and shredded chicken (from crockpot).
Add remaining seasonings and sauce mixture from above. Let simmer for 10 minutes.
Shred squash and add into pan then mix all ingredients together. Simmer for about 10-15 minutes or until all flavors meld.
Enjoy!
Ingredients
1 organic spaghetti squash
2 small heads organic broccoli
1/2 C garden peas
1 lb shrimp
3 organic chicken breasts
2 stalks organic celery
1 yellow bell pepper
1/2 red organic red onion
1/2 carton beef broth
Seasonings
Chinese seasoning
onion powder
garlic powder
ground ginger (ginger powder)
Indian seasoning
red pepper flakes
black pepper
cilantro (fresh preferred)
Sauce
1 packet Justin's peanut butter (I know not paleo but you can sub almond butter)
1-2 Tbsp Tahini
1 Tbsp Coconut Oil (curry flavored)
2 small cans full fat coconut milk (5.46 oz)
1/4-1/2 C Coconut milk creamer (plain)
Dash white rice vinegar
Dash ume plum vinegar
3 dashes gluten free soy sauce (more if needed for flavor)
Directions
Preheat oven to 375-400 (pending altitude)
Bake squash
Cook chicken in crock pot in beef broth for approximately 6 hours (or until you can shred with fork)
Sprinkle Chinese seasoning and garlic powder on chicken
Thaw and remove tails from shrimp.
Spray olive oil and garlic powder on broccoli and steam. Remove from heat just prior to being done. (should be a little too crisp at this point).
In large pan, heat 1 Tbsp coconut oil. Saute onion and bell pepper. Before cooked completely, toss in shrimp and stir until cooked. Add broccoli, celery, peas, and shredded chicken (from crockpot).
Add remaining seasonings and sauce mixture from above. Let simmer for 10 minutes.
Shred squash and add into pan then mix all ingredients together. Simmer for about 10-15 minutes or until all flavors meld.
Enjoy!
Season Free Breakfast Casserole
Ingredients
1 carton organic egg whites
1 dozen organic free range eggs
1/2 yam
1 lb hot pork sausage
1/2 yellow onion
1 5.46 oz can full fat coconut milk
Directions
Preheat oven to 375
Cook ground pork until done.
Shred or use food processor to grate yam.
Cut onion into small pieces. In a separate pan, saute yam and onion together until onion becomes translucent.
Whisk eggs, egg whites and coconut milk in large mixing bowl.
Combine ground pork and veggies with egg/coconut milk mixture.
Spray 9x13 baking dish with coconut oil. Pour all ingredients into dish and bake for approximately 40-45 minutes or until eggs are cooked through.
Enjoy!
1 carton organic egg whites
1 dozen organic free range eggs
1/2 yam
1 lb hot pork sausage
1/2 yellow onion
1 5.46 oz can full fat coconut milk
Directions
Preheat oven to 375
Cook ground pork until done.
Shred or use food processor to grate yam.
Cut onion into small pieces. In a separate pan, saute yam and onion together until onion becomes translucent.
Whisk eggs, egg whites and coconut milk in large mixing bowl.
Combine ground pork and veggies with egg/coconut milk mixture.
Spray 9x13 baking dish with coconut oil. Pour all ingredients into dish and bake for approximately 40-45 minutes or until eggs are cooked through.
Enjoy!
Sunday, February 2, 2014
Coconut Chicken Bake with Fried Plantains
Tonight I felt like making a dish with a hint of Carribean flavor.
Ingredients:
1 lb boneless skinless chicken breast
1/2 C almond meal (flour)
1/2 C finely shredded coconut flakes
1 egg
cumin
sea salt
pepper
tumeric
1 large plantain
1Tbsp Coconut Oil
Directions:
Preheat oven to 400 degrees.
Set plantains aside. Mix all dry ingredients and place in bowl. Whisk egg and place in separate bowl. Dip each chicken breast in egg, then dip each side of chicken in dry ingredients until fully covered. Sprinkle with additional coconut flakes.
Bake for approximately 25-30 minutes or until chicken is fully cooked.
Slice plantains lengthwise. Heat coconut oil in pan until melted around medium heat. Cook plantains in coconut oil on each side until slightly browned.
Serve chicken with plantains and enjoy!
Ingredients:
1 lb boneless skinless chicken breast
1/2 C almond meal (flour)
1/2 C finely shredded coconut flakes
1 egg
cumin
sea salt
pepper
tumeric
1 large plantain
1Tbsp Coconut Oil
Directions:
Preheat oven to 400 degrees.
Set plantains aside. Mix all dry ingredients and place in bowl. Whisk egg and place in separate bowl. Dip each chicken breast in egg, then dip each side of chicken in dry ingredients until fully covered. Sprinkle with additional coconut flakes.
Bake for approximately 25-30 minutes or until chicken is fully cooked.
Slice plantains lengthwise. Heat coconut oil in pan until melted around medium heat. Cook plantains in coconut oil on each side until slightly browned.
Serve chicken with plantains and enjoy!
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