Thai Chicken Bites

These Thai chicken bites were easy to make. I put them over a salad and I did not need nay dressing. I used a little too much red pepper flakes, so be careful when adding those.

Ingredients

Bites:

Boneless, skinless chicken breasts, cubed 
1 Large egg
1 Cup of any milk (I used almond milk)
1/2 Cup + 2 Tbsp of gluten-free flour (You can use regular flour)
2 Tsp of raw honey (You can use maple syrup)
2 Tsp of rice vinegar
1/8 Tsp of red pepper flakes
Coconut oil cooking spray 
Green onions, chopped

Sweet Chili Sauce:
1/4 Cup of honey (You can use maple syrup)
2 Tbsp of rice vinegar
1 Tbsp  of water
1 1/2 Tsp of cornstarch
1/2 Tsp of  garlic powder
1/4 Tsp of red pepper flakes

Directions

1. In a medium bowl, add bites ingredients, except for the chicken and green onions, and whisk all together

2. Add the chicken and stir to combine
3. Preheat a pan on medium heat and spray with cooking spray

4. Drop spoonfuls of the battered chicken on the pan and cook for 3 - 4 minutes, then flip and cook for another 3 - 4 minutes or until golden brown
5. To make the sauce, add the sweet chili sauce ingredients to a small pot and bring to a boil

6. Cook until the sauce has thickened a bit. Add more water if sauce is too thick 

7. Arrange chicken bites on a platter, drizzle with the sauce, and sprinkle with green onions

Chicken with Mustard Creme Sauce

This recipe wasn't anything special. I had to change the recipe to make it dairy free and I think that is why the sauce wasn't thick. I used almond milk instead of half and half. It tasted good but I don't think I will be making this again.

Ingredients

Boneless, skinless chicken breasts
1 Tbsp of olive oil
¼ Tsp of salt and pepper
½ Cup of gluten-free low-sodium chicken broth
1 Cup of half and half (I used almond milk)
3-4 Tbsp of Dijon mustard
1 Tsp of dried tarragon 

1 Tsp of dried oregano

Directions

1. Preheat the oven to 350 F
2. Add the olive oil to a large pan and heat over medium-high heat
3. Season the chicken breasts with salt and pepper

4. Add the chicken to skillet and saute until golden, about 3-4 minutes per side

5. Transfer the chicken to a baking dish and cover with foil

6. Bake the chicken for 12-15 minutes or until cooked through
7. Pour the chicken broth into the hot pan. Whisk in the half and half, mustard, tarragon, and oregano

8. Whisk for 4-6 minutes over medium heat until thickened

9. Once the chicken is cooked, remove the foil and pour the sauce over chicken and serve 

Pancake Muffins with Turkey Sausage

I really enjoyed these! I loved them a lot. It was so much faster and easier to make pancakes in a muffin tin, than in a pan. 

Ingredients

Gluten free pancake mix (I used Bob Mill's)
1 Egg
3/4 Cups of almond milk (or any type of milk)
1 Tablespoon of olive oil
Turkey sausage (I used a pre-cooked one)
Organic maple sryup
Coconut oil cooking spray

Directions

1. Preheat the oven to 400 degrees and spray a muffin tin with cooking spray
2. Mix the pancake flour, egg, milk, and oil together. Then let it stand for a few minutes
3. Pour a little of the pancake mix into each muffin cup
4. Place a piece of cooked sausage in each muffin cup
5. Pour a little bit more pancake mix over the sausage (each muffin cup should be filled up 1/2 way)
6. Bake for about 15-20 minutes or until done
7. Take each muffin out of the tin and drizzle with maple syrup 

Sweet and Spicy Paleo Chicken Fingers

Another great way to make chicken fingers (tenders). I thought they were really good! They are simple to make. You can also make these with using a lot of hot sauce or a little. I will be making these again.

Ingredients

2 ¼ Cups of almond flour
¼ Teaspoon of pepper
2 Eggs
Chicken tenders (or chicken breasts sliced in half)
¾ Cup of honey
⅓ Cup of hot sauce (I used Frank's and I used a little less than 1/3)
½ Teaspoon of garlic powder

Directions

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper
2. Place the almond flour and pepper into a bowl and stir it together

3. Place the eggs in another bowl with a splash of water and whisk them
4. Dip the chicken tenders, one at a time, into the flour then into the egg then into the flour again

5. Lay the chicken tenders on the baking sheet and bake the chicken for 25 minutes, or until it is crispy 
6. While the chicken is baking prepare the sauce

7. In a pan mix the honey, hot sauce and garlic powder together and bring to a boil, then set it aside
8. When the chicken is done, dip each of the tenders in the sauce then lay them back on the baking sheet. Save any extra sauce
9. Put the chicken back in the oven for 5 minutes 
10. Once done, put the chicken on a plate and pour the extra sauce on the chicken

Homemade "Clif" Bars

These came out not as I expected. I did not have the right size pan (was too big), so they came out a little thinner than I wanted. I will have to double the recipe  next time. They taste delicious though.

Ingredients 

3/4 Cups of gluten-free quick oats or rolled oats 
1/8 Tsp of salt
1 Cup freeze-dried strawberries (You can use freeze-dried raspberries or blueberries)
1/3 Cup of almond butter or nut butter of choice 
1/4 Cup of agave or honey (I used honey)

Directions

1. Line a pan with parchment paper, and set aside

2. In a food processor, process the freeze-dried berries until they are broken up into tiny pieces or powder

3. Stir all dry ingredients together in a bowl, then stir in the nut butter. (Make sure the nut butter is mixable.) 

4. Add in the honey and mix until a sticky dough forms

5. Transfer the mixture to the prepared pan, and smush down evenly into the pan with a second sheet of parchment paper

6. Freeze the pan for an hour, then cut into bars 

7. Store in the refrigerator for a few days or freeze them

Honey Chilli Chicken

Another different and inventive chicken recipe that was delicious! It was very easy to make. It takes some time to cook, but it is worth it in the end.

Ingredients

Chicken breasts, cubed
Gluten free flour
Coconut oil 
1 Teaspoon of ginger
2 Tablespoons of honey
2 Teaspoons of cornflour
1/3 Cup of water
1 Tablespoon of sweet chili sauce
1/3 Cup of lemon juice
2 Teaspoons of gluten-free soy sauce

Directions

1. Cube the chicken and coat lightly with flour 
2. Fry  the chicken in batches in the hot oil until golden brown or until chicken is cooked through
3. Once cooked, remove the chicken from the oil and place on a dish lined with paper towels
4. Pour off excess oil leaving one tablespoon of oil in the pan
5. Add the ginger to the pan, then the honey and stir 
6. Add the cornflour, water, chilli sauce, lemon juice and soy sauce
7. Stir until sauce boils and thickens
8. Add the chicken pieces to the pan and toss in sauce until the chicken is coated and heated through

Turkey Meatloaf

I have made turkey meatloaf a few ways. This is another gluten-free/dairy-free recipe for turkey meatloaf. It is simple and delicious. I think this recipe is one of my favorites when it comes to meatloaf recipes.

Ingredients

Ground turkey 
1/3 Cup of gluten-free quick-cooking oats
1/4 Cup of almond milk
1 Egg 
1 Small onion, chopped
1 Tablespoon of worcestershire sauce
Salt and pepper
Organic ketchup

Coconut oil cooking spray

Directions

1. In small bowl combine oats and milk, let absorb about 10 minutes
2. Combine absorbed oats and all ingredients (except for ketchup) in a large bowl and mix with a large fork
3. Spray a 9x13 baking pan with cooking spray
4. Shape meat mixture into loaf and brush with ketchup.
5. Bake at 350 for 50 minutes

Mini Cauliflower Pizzas

I loved this! It was delicious! I found a recipe that used almond meal instead of cheese. I use dairy free cheese, so I wasn't sure if that would work the same as real cheese. I will definitely be making this again and again and again!

Ingredients 

1 Medium sized head of cauliflower 
1/2 Teaspoon of dried basil 
1/2 Teaspoon of dried oregano 
1/2 Teaspoon of garlic powder
2 Tablespoons of almond meal
1 Tablespoon of olive oil
1 Egg
Coconut oil cooking spray
Dairy free cheese
Marinara sauce
Fresh Basil

Directions

1. Preheat the oven to 450 degrees. Place a piece of parchment paper on a baking pan and spray it with cooking spray 
2. Wash and throughly dry a small head of cauliflower. Cut off the florets, you don't need much stem. Microwave for about 2-3 minutes. Place the "steamed" cauliflower on a paper towel and soak up all the  moisture. Be careful, it will be hot
3. Once it is cooled off, pulse the cauliflower in a food processor, until you get a powdery mush
4. Add the spices,  almond meal, olive oil, and egg and mix well. (You can do this in the food processor or in another bowl by hand.) 
5. Once mixed together, use your hands or an ice cream scooper to form the dough into mini crusts on the parchment paper. Pat them down, making sure it's tightly formed together.

6. Bake for about 20 minutes, or until they start to turn golden brown and the edges crisp up. 

7. Remove from the oven and add marinara sauce, cheese, and basil and bake for another 10 minutes

Grain-Free Pumpkin Bread

I had a 1/2 can of pumpkin puree left after making the pumpkin bites, so I decided to make grain-free pumpkin bread. This bread came out so good! I was actually impressed since I'm not the best baker.

Ingredients

3 Cups of almond flour
1 Cup of tapioca flour
2 Tsp of baking soda
2 Tsp of cinnamon
1/2 Tsp of allspice (I omitted this because I didn't have it)
1/2 Tsp of nutmeg
2 Eggs
1/2 Cup of pumpkin
1/4 Cup of organic honey
1/4 Cup of coconut oil, melted 
1/2 Cup of water
Coconut oil cooking spray

Directions

1. Preheat the oven to 350 degrees and spray a loaf pan with coconut oil

2. In a large bowl, combine all the dry ingredients

3. In a separate bowl, whisk together the eggs, pumpkin, water, honey and oil

4. Pour the wet ingredients into dry ingredients and stir until combined 

5. Press evenly into the loaf pan and bake for 25-30 minutes, or until golden brown and a knife comes out clean

6.  Let cool the bread cool in the pan for 15 minutes before slicing

Pumpkin Spice Energy Bites

These little energy bites do not take long to make and are delicious! I love making snack bites. They have become addicting. I'm always looking for new ways to make them. I have so many cans of pumpkin, I wanted to use at least one. I found this recipe and loved it!

Ingredients

1/2 Cup of pumpkin puree
1/2 Cup of almond butter
1/4 Cup of organic maple syrup
1 teaspoon pumpkin pie spice (I omitted this because I did not have it)
1 1/3 Cup of gluten-free rolled oats
1/3 Cup of pumpkin seeds
1/3 Cup of raisins
2 Tablespoons of chia seeds

Directions

1. Combine the pumpkin puree, almond butter, maple syrup, and pumpkin pie spice in a large bowl and stir until smooth

2. Fold in the oats, pumpkin seeds, raisins, and chia seeds

3. Cover the bowl with plastic wrap and refrigerate for about 2 hours (If you want to have it chilled faster, put it in the freezer for an hour)

4. Roll the mixture into balls 

5. Store the balls in the refrigerator or freeze