Friday, March 10, 2017

5 Ingredient Sweet Chicken

This was very simple and easy to make. It was good too. I'm always looking for new recipes for chicken, especially ones I can make in the least amount of time.


Chicken breasts or chicken tenders
1 cup of honey
1/2 cup of ketchup
1/2 cup of gluten-free soy sauce
2 cloves garlic, minced


1. Line a baking pan or dish with aluminum foil for easy clean-up
2. Lay chicken in the pan
3. In a medium sized bowl, whisk together all other ingredients
4. Pour the mixture over the chicken in the pan
5. Bake at 375 degrees for 45 minutes (breasts) or 25-30 minutes (tenders)

Tuesday, February 21, 2017

Gluten Free Turkey Meatballs

I decided to make these meatballs in the crockpot. I used flaxseed instead of eggs. They turned out well!


1 lb ground turkey
1 teaspoon worcestershire sauce
½ teaspoon salt
1 egg or ground flaxseed
½ cup GF breadcrumbs
1 teaspoon dried oregano
1 teaspoon dried basil
¼ cup shredded parmesan (I used dairy free)
Olive oil


1. Pour about a tablespoon of olive oil in a large pan
2. Lightly brown the meatballs, about 1-2 minutes on each side. Do not overcrowd the pan.
3. Pour the sauce you have already made or bought in the crockpot. Place each batch of browned meatballs into the crockpot until all meatballs are browned
4. Cover the meatballs and cook on low for 6-7 hours or high for 4-5 hours

Sunday, February 12, 2017

Whole 30 Buffalo Chicken Dip

This was so simple to make and delicious. It should be served hot but my husband and I ate it cold and it was really good. This is perfect to make for a party as an appetizer.


1 rotisserie chicken, shredded (about 3 cups)
1 cup mayo ( I used just mayo)
¾ c buffalo sauce
2 tsp salt
4 tbsp parsley
3 tsp dill weed
2 tsp dried chives
4 tsp garlic powder
4 tsp onion powder
4 tsp dried onion flakes
2 tsp black pepper


1. Preheat the oven to 350 degrees
2. Mix all the ingredients together
3. Pour into a 8x8 baking dish
4. Cook for about 30 minutes, or until the the edges are brown and bubbly

Dairy Free Scalloped Potatoes

I made this for Superbowl Sunday. It was good. I expected it to be better but it wasn't bad.


1/2 tablespoon coconut oil 
2 lbs Russet potatoes, peeled + thinly sliced (I used red skin potatoes and did not peel them)
1 tablespoon potato starch (I used arrowroot starch)
1 tablespoon water 
1 cup coconut milk 
1 cup chicken or vegetable broth 
2 garlic cloves, smashed 
salt & pepper to taste 


1. Preheat the oven to 350 degrees and grease a square baking dish with oil
2. Peel and slice the potatoes to 1/8th inch thickness
3. In a small bowl stir together starch and water to make a slurry
4. In a small saucepan, bring coconut milk and broth to a boil with the smashed garlic cloves. Season to taste
5. Once boiling, take off heat and whisk in the starch slurry. Return to heat and keep whisking until sauce has thickened
6. Layer potato slices and sauce in the prepared dish. Bake for about 45 minutes until the potatoes are tender. Turn on the broiler for about 5 minutes to brown the top of the scalloped potatoes

Friday, February 10, 2017

Creamy Vegan Garlic Pasta With Roasted Tomatoes

This was good! I'm not a fan of cream sauce so I had to personally add red sauce to it after I made this. However, my husband liked it just the way it was, originally. 


Grape tomatoes, halved
Pasta (I used GF)
Olive oil
2 medium shallots, diced (I omitted this)
8 large cloves garlic, minced/grated
Sea salt and black pepper
3-4 Tbsp flour (I used GF)
2 1/2 cups almond milk (sub up to 1 cup with veggie stock, if preferred)


1. Preheat oven to 400 degrees and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside ( I didn't baked them)
2. Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside
3. In the meantime, prepare the sauce. In a large pan over, add 1 Tbsp olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant
4. Stir in 3-4 Tbsp flour and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Add another  pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed
5. Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir
6. Serve immediately and garnish with extra black pepper, fresh basil and vegan parmesan cheese

Tuesday, February 7, 2017

Paleo's Shepherd's Pie

This turned out delicious. I used ground turkey. You can use whatever ground meat you want.


4 medium sweet potatoes, cooked
2 tablespoons lard, or fat of choice (I used dairy free butter)
1/2 teaspoon salt
1 onion, diced (I omitted)
1 teaspoon salt
1 teaspoon garlic powder
1 cup diced carrots
2 pounds ground meat
1/4 teaspoon ground pepper
1 teaspoon dried thyme
2 tablespoons fresh rosemary
1 6oz can tomato paste
2 tablespoons coconut aminos


1. Preheat oven to 400 degrees and grease a large baking dish
2. In a large bowl, mash potatoes, lard, and salt together. Set as smooth as possible and set aside
3. In a large pan, cook the onion with the salt, garlic, and carrots. Cook for 10 minutes until veggies have softened
4. Add the meat and cook for 5 minutes or until mostly cooked through
5. Add the pepper, thyme, rosemary, tomato paste, and coconut aminos to the meat and cook for 5 minutes
6. Pour the meat mixture into the baking dish
7. Top with mashed sweet potatoes and bake for 30 minutes

Thursday, February 2, 2017

Pasta Fagioli

This is a 21 day fix recipe. It's good. I enjoyed the chickpeas in it. I used brown rice pasta. It was filling.


Cooked pasta, reserving 1/2 cup of the pasta cooking water
2 cups of tomato sauce
2 1/2 cups low-sodium chicken broth
1/2 onion, whole (I omitted this)
1 1/4 cup canned chickpeas (1 can, rinsed and drained)
1/3 grated cheese, plus more for topping (up to 1 1/2 tbs per serving)
2 - 3 Tbs chopped parsley


1. Combine the cooked pasta with the chickpeas and a couple of tablespoons of the tomato sauce (to keep the pasta from sticking together) and set aside
2. In a medium pot, add 1/2 cup of the pasta water, the tomato sauce, the chicken broth and the onion
3. Cover, bring to a bubble, uncover and let simmer for 10 minutes
4. Remove the onion and discard
5. Turn off the heat and add the parsley and 1/3 cup of grated cheese
6. To serve, in each bowl add 1 cup of the broth and 1/2 cup of the pasta/chickpea mixture
7. Top with cheese