Paleo Taco Skillet

Pretty easy Paleo recipe. I love tacos. My husband loves tacos. To make this strictly Paleo, use lettuce or kale as the taco shells. I ate the taco meat with pinto bean chips--which are not paleo.

Ingredients

1 lb lean ground turkey (beef or turkey)
1 Large onion, diced (I omitted this)1 Can diced tomatoes and green chilies
Taco seasoning (Make sure it is Paleo)

Coconut cooking oil

Directions

1. In a large pan, add cooking oil and heat then add ground meat. Crumble and brown it
2. Drain some of excess fat (but not all) and add the can of tomatoes and chilies and mix well
3. Mix in taco seasoning
4. Keep on stove until taco mix has fully incorporated tacos
5. Add dairy free cheese 
6. Serve with guacamole 

Tuscan Gnocchi with Ground Chicken, Kale, Spinach, and Sun dried Tomatoes

One word...delicious! I'm a huge fan of marinara sauce, so I was a little skeptical of this dish because of it's lack of sauce. However, I decided to give it a try. There is no need for sauce. It was fantastic just the way it is.

Ingredients

Ground chicken
Kale, chopped

Spinach½ Cup of sun dried tomatoes (not in oil), cut in half
1 Tablespoon of garlic powder
¼ Teaspoon of red pepper flakes
½ Teaspoon of Himalayan seat salt
½ Teaspoon of pepper
1 Teaspoon of dried basil

1 Tablespoon of Italian seasoning1 Pound of gnocchi (gluten free)

Directions

1. In a large skillet, add the ground chicken, basil, garlic, red pepper, and italian seasoning

2. Saute until cooked through

3. Meanwhile, cook the gnocchi according to the package instructions

4. Add the kale, spinach, sun dried tomatoes, salt, and pepper 
5. Once the gnocchi is finished, drain it and add it to the meat mixture and toss well

Paleo Egg Muffins

These paleo egg muffins are super simple to make. You can add whatever meat or veggies (even both) to the egg mixture. There is not much prep work and they do not take long to cook.

Ingredients

Eggs
Kale
Spinach
Red Cabbage
Coconut milk, unsweetened
Coconut oil cooking spray

Directions

1. Preheat the oven to 350 degrees
2. Lightly grease a muffin tin with cooking spray
3. Whisk eggs with the coconut milk in a large bowl and stir in veggies
4. Mix well 
5. Pour egg mixture into muffin tins
6. Bake for 20-25 mins or until eggs are fully cooked through

No Bake Chia Energy Bites

I love making any sort of energy bite. I love almond butter and I love it even more when I combine it with other simple ingredients and roll it all into little bites. These were very simple to make.

Ingredients

1 Cup of gluten free oats (You can use regular oats)
1/2 Cup of almond butter (You can use whatever kind of nut butter you want)
3 Tablespoons of organic honey
2 Tablespoons of shredded coconut
1 Tablespoon of chia seeds
1/2 Teaspoon of organic vanilla extract

Directions

1. Mix the oats, nut butter, honey, coconut, chia seeds, and vanilla together in a bowl and combine well (You may have to melt the almond butter a bit to make it a little more watery)
2. Roll the mixture into equal size bites
3. Place in a container in the freezer for an hour
4. Store in a container in the fridge for up to 5 days

Butternut Squash Side Dish

I wanted to make an easy but delicious side dish. My husband even ate it. Well I made him but he said it was good. I love butternut squash, so of course I loved it.

Ingredients

Butternut squash, cubed (I used already cubed Archer Farms brand)
Kale
Spinach
White onion
Red cabbage
Craisins
Grapeseed oil

Directions

1. Follow the directions on the package of the butternut squash
2. Heat grapeseed oil in a large pan
3. Add onions and fry until almost tender
4. Add the kale, spinach, and red cabbage and cook down
5. Add the butternut squash and craisins and mix well

Paleo Sweet and Sour Chicken

I have made this recipe before, however, I changed some of the ingredients to make it paleo. It turned out well. I made it for friends and they enjoyed it. My husband even admitted that he could have eaten the whole pan.

Ingredients

Boneless, skinless chicken breasts
Salt and pepper
1 Cup of arrowroot starch 
2 Eggs, beaten
Coconut oil

For the Sauce:

3/4 Cups of honey
4 Tablespoons of ketchup

1/2 Cup of white distilled vinegar

2 Tablespoons of liquid aminos
1 Tablespoon garlic salt or garlic powder

Directions

1. Rinse chicken, trim off fat and then cut into 1 inch cubes
2. Season with salt and pepper. Dip chicken into arrowroot starch and coat all the way and then dip into eggs
3. Heat the oil in large skillet and cook the chicken until browned
4. Place in baking dish
5. Meanwhile, whisk the sauce ingredients in a large bowl until smooth
6. Pour the sauce evenly over chicken that is in the baking dish
7. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes
8. Turn the chicken and then cook for another 15 minutes

Pineapple Zucchini Muffins

I am getting better at baking and it is making me happy. These pineapple zucchini muffins turned out great. They look a little dark on the outside but my oven tends to do that. I should have taken them out possibly a few minutes earlier. I will definitely be making these again!

Ingredients

2 1/4 Cups of gluten free flour (I use Bob's Red Mill)
1 1/4 Cups of sugar
1 1/2 Tsp of xanthan gum
1 1/2 Tsp of baking powder
1 1/2 Tsp of baking soda
1 1/2 Tsp of cinnamon
3/4 Tsp of salt
1 Cup of oil
3 Eggs
1 1/2 Cups of shredded zucchini, squeezed and drained
1 Cup of crushed pineapple, drained
1 Tsp of vanilla
1/4 Cup of golden raisins 

Directions

1. Preheat the oven to 325 degrees

2. Shred the zucchini, place in a paper towel in order to squeeze all the liquid out

3. In a large bowl, mix together the first 7 ingredients

4. In a small bowl, whisk together oil, eggs, zucchini, pineapple and vanilla

5. Add the wet ingredients to the dry ingredients and mix until just moist, then add the golden raisins and mix well

6. Bake for 25 minutes or until toothpick comes out clean

Bourbon Chicken

This was pretty good. I had to alter the recipe a bit. I am not sure if I would make this again. It wasn't bad, but I have made better meals.

Ingredients 

Skinless, boneless chicken breasts
1 onion, chopped (I omitted)
Pepper 
1 Tablespoon of dairy free butter
2 Tablespoons of olive oil
1 Clove garlic, minced

1 Tablespoon of arrowroot starch or cornstarch (I added this)

2 Tablespoons of chicken stock (I used veggie stock and more)

2 Tablespoons of bourbon (I used more)

Directions 

1. In a large skillet, melt butter and add olive oil

2. Saute garlic and onion until translucent

3. Add the chicken breast to the skillet and brown on both sides

4. Add broth and bourbon and stir all together

5. Add starch if needed to thicken up the sauce

6. Cover and let simmer over very low heat for 25 minutes or until chicken is cooked

Thai Coconut Chicken

This was super easy to make. It is grain free, dairy free, gluten free, and paleo. It is a bit spicy, but the coconut milk calms the spiciness down. You can add whatever vegetables you want to the dish. you could probably even substitute the chicken for shrimp. I enjoyed it, as well as my husband.

Ingredients


Chicken breasts, boneless, skinless
Garlic, minced 
1/2 White onion, diced 
½ Cup of carrots, sliced into coins 
1 Cup of zucchini, sliced into triangles
1 Cup of spinach
1 Can of full fat organic coconut milk 
3 Tsp of thai green curry paste
½ Tsp of Himalayan salt 
Red Cabbage
Coconut oil

Directions

1. In a bowl combine the coconut milk with the green curry paste and set aside
2. Preheat a large skillet and melt the coconut oil in the pan
3. Cut the chicken breasts into cubes 
4. When the coconut oil is hot, drop the cubed chicken into the pan and add salt. Let the chicken cook for about 5 minutes on each side
5. Reduce the heat and add the carrots, onion and garlic. Cook and stir for 5 minutes
6. Next, add the zucchini and spinach
7. Continue to cook and stir for another 5 minutes
8. When the zucchini is golden, and the spinach almost wilted, pour in the coconut milk mixture into the pan and mix well
9. Simmer for minutes to reduce the coconut milk slightly 
10. When done cooking, place in a bowl and garnish with red cabbage

Gluten Free Vegan Oatmeal Bread

I am trying to bake more so that I become better at it. This bread came out perfect! I was actually impressed with myself. I will be making this bread again. It tastes really good with some vegan (or regular) butter or apple butter.

Ingredients

1 Cup of gluten-free rolled oats

1 1/4 Cup of boiling water

2/3 Cup of non-dairy milk (I used unsweetened coconut milk)

1 Tablespoon of lemon juice (You can use apple cider vinegar)

3/4 Cup of ground buckwheat flour
1/4 Cup of chia seed meal (I put chia seeds in my magic bullet and made my own meal)
1/2 Cup of brown rice flour
1/2 Cup of tapioca flour
1 1/2 Teaspoons of baking powder
1/2 Teaspoon of baking soda
1/2 Teaspoon of sea salt
1/2 Cup of organic maple sugar (You can use any sugar you want)
1/3 Cup of grape seed oil (You can use melted coconut oil or olive oil)
1 Teaspoon of pure vanilla 

Directions

1. In a medium bowl, pour the boiling water over the rolled oats and let it sit for a few minutes 

2. Then add the milk and lemon juice

3. Continue to let the oat mixture sit for 5-10 minutes until the oats are soft and you can see some cultured milk and water from the lemons

4. Preheat the oven to 350 degrees

5. In a large mixing bowl, mix all of the dry ingredients 

6. Then add the wet oat mix and the oil to the dry ingredients

7. Mix well and let the batter sit for a few minutes to soak up the moisture

8. Pour the batter into a bread pan sprayed with cooking oil, then top the dough with some dry oats. 

9. Bake for about 50 minutes (depending on the oven could be less or more)

10. Once done, let it cool before before removing from pan 

Chicken Schnitzel

Schnitzel reminds me of a flat chicken parm without the sauce and cheese. It is a German or Austrian dish. I really enjoyed this! You can substitute the chicken for pork or veal. I also made it gluten free. I would definitely make this again. It is very simple and doesn't take long to cook.

Ingredients

Skinless, boneless chicken breasts
Sea salt 

Black pepper
1 Cup of gluten free flour
1 Lemon
1 Teaspoon of garlic powder
2 Large eggs
2 Cups of gluten free panko breadcrumbs
Grape seed oil
Parsley

Directions

1. Place the chicken breasts in a plastic bag and pound them so they are about 1/2 inch thick (I used a hammer)
2. Prepare 3 bowls, one with flour, salt, pepper, and the garlic powder, one with whisked eggs and the last with the Panko bread crumbs
3. Place each piece of chicken in the flour and coat both sides
4. Next dunk the chicken into the whisked egg 
5. Then, coat it with the Panko breadcrumbs
6. Place a large skillet over medium high heat and add the grape seed oil

7. Once the oil is hot, place one piece of chicken into the pan and let it cook for 5 minutes (or longer) and then flip it over to finish cooking

8. Each piece should be golden brown on both sides
9. Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken

10. Once all the chicken is cooked, give it all a generous squeeze of lemon and a sprinkle of parlsey

Tater Tot Nachos

So easy to make and so good! My husband loved it so much, he even ate the leftovers for lunch the next day. And he isn't a left over kind of guy. This is a great dish to make for kids. I made one side dairy free for me and the other side I used real dairy cheese for the hubby.

Ingredients

Frozen tater tots
Ground turkey 
Small onion, chopped
Cheddar cheese
Guacamole
1 Can of diced tomatoes
Cilantro
Hot sauce

Directions

1. Bake the tots according to package directions
2. Brown the ground turkey, then add chopped onion and tomoatoes
3. When the tots have five minutes remaining, remove from the oven and sprinkle on the meat and cheese
4. Return to the oven to finish cooking
5. Remove from the oven and load up your toppings

Orange Juice Chicken

This was pretty good. It wasn't the greatest chicken dish I ever made, but it was good. The sauce is thick and sweet. If you like the taste of oranges, you will like it.

Ingredients

4 Skinless, boneless chicken breasts

2 Tablespoons of dijon mustard

1/2 Cup of chopped onion

1/2 Cup of organic brown sugar
2 cups orange juice

2 Tablespoons of gluten free flour

2 Tablespoons of dairy free butter

Directions

1. Preheat the oven to 375 degrees 
2. Place the chicken in a baking dish  and spread the mustard evenly over the chicken and sprinkle with chopped onion

3. Coat the chicken lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken

4. Add butter to the top of each chicken piece
5. Bake in the oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan

6. Sprinkle the chicken with the remaining 1/4 cup of brown sugar and return to oven
7. Whisk the flour into sauce in the saucepan and add any leftover orange juice and heat on high until the sauce thickens

8. Remove chicken from oven and place on a dish and pour the sauce over the chicken

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