Kale, Chickpea, and Chicken Soup

Not bad...nothing to rave about. It was a bit bland. I think it was because I used low-sodium chicken broth, so there was not much salt. I sprinkled a little celtic sea salt to help make it more flavorful.

Ingredients

1 Can of garbanzo’s rinsed and strained
8 Cups of chicken stock 
1 Onion,diced 
4 Cloves of garlic
2 Bay leaves
2 Tbsp of fresh rosemary
4 Cups of chopped kale
1-2 Cups of cooked chicken, shredded
1 Tsp of sea salt
Cracked pepper
Squeeze of lemon
1/2 Tsp of gluten free soy sauce
2 Tbsp of Olive oil

Directions

1. Saute the onion in the olive oil until tender
2. Add the garlic and rosemary and saute for 2 minutes
3. Add the chicken stock, garbanzo beans and bay leaves and bring to a boil
4. Cover and simmer on low heat until beans are tender, about 20-30 minutes
5. Add the chicken and chopped kale and simmer for 10 minutes
6. Add the salt, cracked pepper, soy sauce and a light squeeze of lemon and mix well

Paleo Taco Salad

This dish takes about 20 minutes to make. It is quick and easy! As stated before, my hubby and I love making tacos. I also love making salads...so why not combine the two?!?!?

Ingredients

Ground turkey

3 Tbsp of paprika
3 Tbsp of ground cumin
2 Tbsp onion powder
1 Tsp garlic powder
1 Tbsp of cayenne pepper

Lettuce (I used 3 types of romaine)
Zucchini, chopped 

Red onion, chopped
Avocado
1 large red bell pepper
Scallions
Salsa 

Coconut cooking oil

Directions

1. Heat the oil in a pan cook ground turkey until it is no longer pink
2. While you're cooking the turkey, place the lettuce in a bowl
3. Make sure you are stirring the turkey, so that it cooks evenly

4. When the turkey is almost done, mix in the spices
5. Chop zucchini, avocado, onions, and scallions and add to the lettuce
6. When the meat is fully cooked and seasoned, top the salad with whatever amount of meat you want
7. Top with salsa

Tomato Cream Sauce (Gluten Free & Dairy Free)

Amazing! This simple sauce is so good! You could add vodka to it to make it a vodka sauce, if you wanted to. I am definitely making this again and again. I used a green lentil pasta to toss in the sauce.

Ingredients


1 Cup of full-fat coconut milk (I used almost a full can of coconut milk)
1 Cup of tomato sauce or pizza sauce 
1 1/2 Tbsp  of coconut oil 
4 1/2 Tsp Tapioca Starch, Arrowroot or Potato Starch

Pepper 

Garlic powder 

Onion powder 

Red pepper flakes 
Gluten free penne

Directions

1. In a saucepan combine the milk, sauce, oil, starch, pepper, garlic powder, onion powder, and red pepper flakes

2. Heat until thickened, whisking the whole time then set aside

3. Cook the pasta according to the directions on the box

4. Once pasta is done, drain and toss it in the sauce

5. Mix well

Quinoa Taco Bowl

Very, very easy! I loved it. You can basically add whatever you want to it. 

Ingredients

1 Cup of dried quinoa
2 Cups of water
1 Package of taco seasoning
1 Can of black beans
Dairy free cheddar cheese, shredded 
1 Avocado, chopped
Salsa

Chicken, cubed

Directions

1. Cook the quinoa according to package instructions
2. Once the quinoa is done, stir in taco seasoning and mix well

3. Place the quinoa in a bowl and add whatever you want to it

Paleo Asian Chicken Stir Fry

This was very simple to make. It was good but a little bland. I'm not sure what I would add to it next time. My husband enjoyed it, so that's always a good sign. 

Ingredients

2 Tbsp of coconut oil
Chicken breasts, diced into 1 inch cubes
1 Large white onion, diced
1 Zucchini, diced into small chunks
3 Tbsp of coconut aminos
1 Tsp of sriracha sauce (You can use more)

1 Can of water chestnuts, diced

Directions

1. In a big pan, heat the oil 
2. Add the chicken and cook until just browned
3. Add the onions cook until slightly browned
4. Add the zucchini cook until everything is nicely browned
5. Add the water chest nuts  

6. Add the coconut aminos and stir well
7. Slowly add the sriracha sauce and mix well

8. Cook for about 2 more minutes

Sriracha Lime Chicken Salad

My husband even liked this salad and he isn't the biggest fan of them, unless it's a Caesar salad. We love sriracha sauce, so whenever I come across a recipe that calls for it...I know I have to try it. The lime vinaigrette was my favorite part about this dish.

Ingredients

Boneless, skinless chicken breasts
3 Tbsp of sriracha
1 Lime, juiced
1/4 tsp Himalayan sea salt and freshly ground pepper
Lettuce (I used a spring mix)
Kale
Pineapple slices
Carrots, sliced
Tomato, chopped
Red onion, finely chopped
Avocado, cubed
Red cabbage, diced

Lime Vinaigrette

1/3 Cup of olive oil
1/4 Cup of organic apple cider vinegar
2 Limes, juiced (I only used one)
2 Tsp of raw honey
Pinch of Himalayan sea salt

Directions

1. Season the chicken with salt and pepper
2. In a bowl, combine the sriracha and lime
3. Add chicken and let it marinade in the fridge for at least 20 minutes
4. Once marinaded, add the chicken to the grill
5. Cut the pineapple and add to the grill, grill for about 3-4 minutes on each side
6. While they are grilling, prepare the rest of the ingredients in a large bowl 
7. Whisk together the dressing in another bowl, then place in the fridge until you are ready to use it
8. Once chicken is done cooking, pass it in the salad, along with the pineapple and toss with the dressing 

Spicy Chicken Nuggets

I think I have stated before that I love to make chicken nuggets or chicken tenders. I always try to find new ways to make them. This chicken nugget recipe is super easy and not to spicy. My husband enjoyed them, as did I.

Ingredients

Boneless, skinless chicken breasts

1 Tbsp of crushed red pepper flakes 

1 Cup of gluten free Panko Breadcrumbs (I used more than a cup)

1 Tsp of onion powder (I used more)

1 Tsp of garlic powder (I used more)

1/3 Cup of hot sauce

1 Large egg 

Coconut oik cooking spray

Directions

1. Preheat the oven to 400 degrees 

2. In a bowl add the egg, in another bowl the hot sauce, and the last bowl the breadcrumbs and seasonings

3. Cut each chicken breast into cubes 

4. Dip each cube into the egg, followed by the hot sauce, and then the breadcrumbs

5. Toss the crumbs to coat the chicken. Press the breadcrumb mixture into the nugget to get a good coating

6. Spray a baking sheet with cooking spray and place each nugget flat onto the tray 

7. Place into the oven and allow them to bake for 20-23 minutes or until they are thoroughly cooked