Paleo Zesty Chicken Nuggets

These little zesty nuggets were delicious! I chopped mine up and put them in a salad. My husband just ate them by dipping them in sriracha mayo. They are super easy to make and don't take that long to bake. You can make them as nuggets, tenders, or even whole breasts. I will be making these again.

Ingredients

Chicken Nuggets

Boneless chicken breasts
1 Egg
1/4 Tsp of water
1/2 Cup of almond flour 
1 Tsp of Italian Seasoning
1 Tsp of cayenne pepper
1 Tsp of paprika
1/2 Tsp of garlic powder
1/2 Tsp of red pepper flakes
1/4 Tsp of Himalayan sea salt
Coconut oil cooking spray

Dressing

1 T of Mayo (I use Just Mayo brand)

1 T of olive oil

1 T of lemon juice

1/2 T of dried parsley

1. Directions

1. Preheat oven to 400 degrees and line a baking sheet with tin foil

2. Spray the tin foil with cooking spray

3. In a bowl, combine almond meal and all spices

4. In a separate bowl place the egg and 1/4 tsp of water and whisk together

5. Cut chicken into bite size pieces

6. Drop the chicken pieces into the egg and mix until fully covered

7. Place the chicken pieces into the spice mixture and coat well

8. Place the nuggets on a baking sheet and bake 15 minutes then flip the nuggets over and cook for another 15 minutes 

9. For the dressing, mix all of the ingredients in a food processor

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Recipe Ideas

Starting to run out of ideas for recipes. If anyone knows of really good gluten free, dairy free, or paleo recipes let me know...comment! I could always make the recipes gluten free and dairy free, if they aren't.

Swedish Turkey Meatballs

I have made this Swedish meatball sauce with egg noodles before and loved it. This time I decided to make turkey meatballs with the sauce. They were good!

Ingredients

2 lbs of Ground turkey meat 
2 Tsp of garlic powder
2 Tsp of onion powder
1 Tsp of ground cinnamon
1/2 Tsp of ground nutmeg 
Salt & pepper
1 Egg
1/2 Cup of gluten-free bread crumbs
Olive oil 

Sauce:

1/4 Cup of unsweetened coconut milk
2 Cups of gluten free vegetable stock/broth 
1/4 Cup of gluten free flour mix
Dash of nutmeg
1 Tbsp of lemon juice
Dash of pepper

Directions

1. In a large bowl, mix meat, spices, gluten-free bread crumbs and egg together
2. In a large skillet, preheat with 2 tbs olive oil
3. Form meatballs and place them in the preheated pan
4. Cover and allow to cook for about 10 minutes or until the bottoms are slightly crusted 5. Carefully flip the meatballs around and cover and cook another  10 minutes until the meatballs are cooked through
5. While the meatballs are cooking, add the veggie stock to a pot
6.  Combine the milk and flour in a bowl and mix well, then add it to the pot
7.  Add the nutmeg, lemon juice,and pepper. Keep mixing the sauce so that it does not stick to the pan. The sauce will begin to thicken
9. When the meatballs are done, place them in a bowl and pour sauce on top. Mix well

Chicken with Lemon Butter

This chicken sort of tastes like chicken francese. It was really good! Not hard to make and doesn't take too long to cook either.

Ingredients

2 Tablespoons of olive oil
3 Tablespoons of vegan butter
¾ Cup of almond flour
Chicken breasts, thin sliced
3 Eggs (I only used 2)
¼ Cup of water
½ Cup of vegan romano or parmesan cheese, grated
Pepper

Celtic sea salt1 lemon, juiced
Fresh parsley, chopped 

Directions

1. Preheat the oven to 350 degrees
2. Sprinkle salt and pepper over the chicken
3. Put the almond flour in a large bowl and coat the chicken on each side
4. Heat a large pan and add 2 tablespoons of olive oil and 1 tablespoon of butter and heat until sizzling
5. In another large bowl, beat the eggs, water and cheese together
6. Dip the chicken in the egg mixture
7. Add the chicken to the pan and cook until browned on both sides, then place the chicken in an oven safe baking dish
8. Bake the chicken for 15-20 minutes depending on how thin or thick the chicken is
9. In another pan, melt 2 tablespoons of butter and the lemon juice

10. Simmer for a minute or two and then pour over the finished chicken
11. Sprinkle with fresh parsley 

Cilantro Lime Turkey Taco Kale Wraps

My husband loves these which was very pleasing to me. We use big kale leaves instead of taco shells and it tasted really good! It was so easy to make and healthy.

Ingredients

2 Teaspoons of olive oil
Ground turkey 
1 Small yellow onion
2 Cloves of garlic, peeled
1/3 Cup of fresh cilantro
1/4 Cup of fresh lime juice 
1/2 Cup of green salsa
1/2 Teaspoon of ground cumin
1 Teaspoon of dried oregano
1/4 Teaspoon of pink Himalayan salt
1/4 Cup low-sodium vegetable stock (You can use chicken stock)

Red cabbage, diced
Kale leaves

Directions

1. In a food processor, add onion, garlic, cilantro, lime juice and green salsa. Pulse until  you get smooth salsa consistency
2. In a pan, heat olive oil and add the ground turkey and cook 

3. Add cumin, oregano and salt and mix well
4. Add the salsa to the turkey and stir to combine 

5. Add vegetable stock and bring to a simmer. Cook for an additional 1-2 minutes
6. Tear off large pieces of kale that are big enough to hold about the ground turkey

Buffalo Turkey Burgers

These burgers definitely had a kick to them. You can use beef or another type of meat instead of turkey. I would definitely make them again. There was not a lot of prep time and they cook fast on the grill.

Ingredients

¼ Cup of hot sauce
1 Tsp of garlic powder
1 Tsp of pink Himalayan salt
2 Tbsp of coconut milk
Ground turkey
½ Cup of gluten-free bread crumbs
2 tbsp. blue cheese crumbles (I omitted this)

Directions

1. In a large bowl, stir together hot sauce, garlic powder, salt, and milk

2. Add the ground turkey and bread crumbs and stir well to combine

3. Gently stir in the blue cheese
4. Divide the meat and shape into patties
5. You can use an iron skillet on the stove or a grill. I grilled them 

6. Grill until cooked through

Honey Balsamic Chicken

This was good! It was easy to make. I really enjoy recipes that call for chicken thighs. The meat is so juicy and tender, and the outside is nice and crispy.

Ingredients

4 Chicken thighs
4 Garlic cloves, minced
2 Tbsp of coconut oil 
2/3 Cup of honey
1/8 Cup of balsamic vinegar

Directions

1. Heat oven to 400 degree F

2. Heat coconut oil in pan and saute garlic for 2 minutes 

3. Add the honey and balsamic vinegar to the pan.

4. Stir the ingredients together in the pan over medium heat until the honey has melted

5. Place the chicken thighs in a baking dish and pour the glaze over the chicken

6. Cover the dish loosely with foil and bake for 25 minutes

7. Remove the foil and continue baking for 15 minutes

8. After removing the chicken from the oven, spoon the glaze from the bottom of the dish over

the top of the chicken

White Chicken Chili

This was so simple to make and it was delicious. It was a cold day out yesterday and I wanted something warm. It took about 20 minutes to prep and cook. Definitely a good soup to make again.

Ingredients

6 Cups of organic chicken broth (gluten-free)
4 Cups of cooked shredded chicken 
2 (15-oz) cans of great northern beans, drained
2 Cups of salsa verde 
2 Tsp of ground cumin
Avocado, diced
Fresh cilantro, chopped 
Green onions, chopped 

Directions

1. Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan

2. Stir to combine

3. Heat over medium-high heat until boiling, then add green onions

4. Cover and reduce heat to medium-low and simmer for at least 10 minutes

5. Serve with avocado and cilantro

Quinoa Chicken Nuggets

These little nuggets are delicious. And they are so crispy! I really enjoyed making and eating chicken nuggets this way. They are baked, not fried which is so much better.

Ingredients

Boneless, skinless chicken breasts or tenders, cubed
⅔ Cup of gluten-free flour
¼ Teaspoon of pepper
3 Eggs (I used 2 eggs)

2 Tablespoons of water
2 Cups of cooked quinoa (I used about a cup and 1/2)

Coconut oil cooking spray

Directions

1. Cook the quinoa according to the package directions

2. Preheat the oven to 425 degrees and line baking sheet with tin foil and spray with cooking spray

3. In a small bowl mix the flour, salt, and pepper

4. In a second bowl whisk eggs and water

5. Place the quinoa in a third bowl
6. Dredge the chicken pieces in flour mixture, then eggs, then quinoa. Coat well and place on the baking sheet
7. Lightly spray the chicken nuggets with cooking spray (this helps them get extra crispy, but I skipped this)

8. Bake for 15-20 minutes until the nuggets are cooked through and browned