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