Archive for the ‘Chicken’ Category

20131228-101733.jpg

This is one of those dishes that I have been making for a long time but never watched or wrote down the damn measurements! Yesterday I finally wrote down all the measurements while I cooked and it turned out particularly good so I think I finally perfected it. Sooooo… Now I can post it on my blog. Woooooo.

I love looking at non-paleo recipes and converting them to paleo. I knew this one was going to be good as soon as I came up with the idea.

Chow mein recipes typically call for soy sauce (which often contains both soy and wheat – not paleo friendly) but thankfully there is coconut aminos! It is both gluten/soy free and is a great healthy alternative.

Ingredients:

6 chicken thighs
4 tbsp organic butter + extra for frying chicken
1 bag broccoli slaw (340g – shredded broccoli, carrot and cabbage)
1/2 small white onion
2 garlic cloves
1/3 cup coconut aminos
2 tsp unpasteurized honey
green onions

Instructions:

Fry chicken thighs in butter until fully cooked. At the same time, fry chopped onion, minced garlic and broccoli slaw on low-medium with 4 tbsp butter. Check and stir often as it can burn easily.

Chop and set aside chicken once cooked. Once vegetables are getting soft, add coconut aminos, honey and chopped chicken to the pan and fry for roughly 5 more minutes. Garnish with chopped green onions!

Advertisements

20130701-114509.jpg

First off, I have to say how sorry I am about slackin’ hard in the blog post department! Life gets so crazy sometimes, and important things get put on the back burner.

I think this recipe and the next (paleo portobello mushroom burger) will make up for my slacking! So, here we go.

I’m actually quite enjoying typing this out on my new bluetooth iPad keyboard. Now I can sit on the couch and watch shows while I post new recipes. No more excuses Tara! Today its Kitchen Nightmares. Man, these restaurant owners are unbelievable.

Now, onto the most important part… food!

The measurements I am giving here are based on one serving of salad, but the dressing makes enough for 3+ servings, so increase measurements for salad and dressing as needed.

Salad

Ingredients:

2 cups organic field greens and/or spinach
1 small tomato
1/4 cucumber
1 small avocado
2 tbsp red onion
3 slices bacon
1 small chicken breast

Directions:

Bake or fry your chicken breast until fully cooked. Fry bacon, dry on paper towel, crumble and set aside.

Chop tomato, cucumber, red onion and avocado as well as cooked chicken.

Fill large bowl with greens, chopped vegetables, chicken and crumbled bacon.

Dressing

Ingredients:

2 tbsp olive oil
Juice of 1 medium lemon
1 tbsp organic gluten free mustard
1 tbsp honey (unpasteurized)
salt

Directions:

Combine all ingredients in a small blender or food processor and blend until fully mixed. You can also use a small whisk in a bowl.

Pour as much dressing as you like over the salad and serve!

paleo chicken bacon soup

It feels like I haven’t posted for so long! Oh right, that is because I haven’t.

I actually came up with this recipe a long time ago, and had posted it on my facebook page before I had a blog. I went back and tried it and figured, why not post it now? It’s delicious!

One thing I tried differently this time was I added parsnips. This seemed strange to me at first, but I had seen it done online in a few other paleo chicken soup recipes. Why the hell not.

I would highly recommend using Chicken Bone Broth for the stock. It has all kinds of health benefits! Plus… its the bomb!

Ingredients:

7 cups chicken bone broth
6 chicken breasts
6-8 pieces of bacon
2 tbsp bacon fat
1 large white onion
4 garlic cloves
4 parsnips
6 large carrots
6 stocks celery
2 cups spinach
1 stock green onions
1/2 tsp basil
1/2 tsp oregano
salt and pepper

Directions:

If you are using chicken bone broth, you will want to start it 1-2 days before so you can slow cook it until you get all the good healthy stuff out of the bones!

Bake the chicken ahead of time, and cook until done. Also fry the bacon while the chicken is cooking and set aside. Save 2 tbsp of bacon fat. Yep, you heard right.

Put your bone broth in a large pot on the stove at medium-high heat. Peel and chop up your onion, garlic, parsnips, and carrots and add to the pot. Let boil for a bit until everything starts getting soft. Chop your celery and add it in along with the spinach, green onions, basil, oregano, and salt and pepper and let cook a bit longer until everything is soft. I find herbs can get intense pretty fast so I don’t use too much but feel free to add more basil and oregano.

Cut up your cooked chicken, crumble the bacon (if you haven’t eaten it all already. Ugh, I do that all the time) and add to the pot along with the bacon fat. Trust me, its delicious.

Serve right away or let cool and store in glass containers in the fridge for lunches!

20130217-113049.jpg

You could use this sauce on anything, but I think it’s the best on homemade chicken wings! Bake your chicken wings ahead of time or time it so they’re done at the same time as the sauce! I used my Lemon, Salt and Pepper Wings recipe, but left out the lemon.

Ingredients:

2 tbsp butter
1/4 cup unpasteurized honey
2 garlic cloves
1 -2 tsp coconut aminos

Directions:

Mince garlic cloves. Combine all ingredients in a small sauce pan and turn burner on low. Cook until everything starts to boil, stirring often. Remove from heat and pour on chicken wings quickly to avoid sauce hardening again when it cools. Serve right away.

20130209-140743.jpg

This one is really quick and easy to make if you have the tomato basil sauce prepared ahead of time. I really enjoyed this one on top of spaghetti squash, but you could try it with any paleo friendly pasta substitute!

Ingredients::

6 chicken thighs
8 pieces bacon
1/2 batch Tomato Basil Sauce
1 spaghetti squash or other grain free pasta substitute

Directions:

Ahead of time, prepare the tomato basil sauce.

Bake your chicken in the oven until cooked through. Cut cooked chicken into small bite size pieces.

Steam your spaghetti squash until done.

Fry bacon until crispy and crumble.

In a large pan, bring all ingredients (except for spaghetti sauce) to a boil. Remove from heat and serve on top of spaghetti squash or grain free pasta substitute of your choice.

20130110-215223.jpg

I’ve been eatin this one for lunch all week and I’m not sick of it! It’s also good for supper, and freezes well too.

Ingredients:

6 cooked boneless skinless chicken thighs or breasts (both good!)
1/2 cauliflower head
2 1/2 tbsp butter
1 small white or sweet onion, chopped
5 cloves garlic, minced
1 cup snap or snow peas, chopped or whole
3/4 cup carrots, peeled and chopped small
3 tbsp tahini
4 tbsp coconut aminos
1 tbsp sriracha sauce
3 eggs
1/2 cup diced green onions
Sea salt and pepper

Directions:

You’ll want to cook the chicken in advance along with the cauliflower rice. If you haven’t made it before, it’s really easy! The way I make it is by steaming the cauliflower until done and then breaking it down with a food processor until it forms rice like pieces. Or you can even just break it down with a fork. Set both the chicken and cauliflower rice aside.

In a large deep frying pan on low-medium heat fry onion, garlic, peas, and carrots in butter until almost done. Add cauliflower rice, tahini, coconut or soy aminos, and sriracha and stir until mixed. Crack eggs in and keep stirring frequently for another 5 minutes or so. Add diced chicken and stir again.

Serve with diced green onion and salt and pepper on top!

20121224-124700.jpg

I have to say, this is my absolute favorite paleo dish I’ve made to date! I seriously could not stop eating it. I ate so much, I didn’t even have left overs.

Chicken Alfredo used to be one of my favorite dishes before cutting gluten and therefore pasta. For being paleo, this dish is shockingly satisfying to curb the craving!

Ingredients:

1 spaghetti squash
4-5 cooked chicken thighs
Green onions

Sauce:
1 cup cashews
1/2 cup coconut milk
1-2 garlic cloves
Juice of 1 lemon
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp parsley (dry)

Directions:

Bake chicken until cooked. Steam whole spaghetti squash. Set both aside.

Blend all sauce ingredients until smooth. Dice green onions.

Layer your plate with spaghetti squash, cooked and diced chicken, and as much sauce as you like.

You may want/need to re heat the entire dish in the oven as everything will probably be cold at this point, and the sauce is not heated.

Top with green onions.

20121222-213126.jpg

This recipe is inspired by a Paleo Pad Thai recipe I found on The Clothes Make the Girl website! I just tweaked it out a bit. One of the best paleo dishes I have ever tried! I think spaghetti squash makes the best grain free substitute for pasta.

Ingredients:

3 cups spaghetti squash
1 cup snap peas
1/2 cup white onion
Green onions
Chives
3 eggs
2 tbsp coconut oil
4 chicken thighs, cooked

Sauce:
2 1/2 tbsp fresh squeezed lime juice
2 garlic cloves
1 tsp red pepper flakes
2 tbsp coconut aminos
1 tsp raw apple cider vinegar
1/2 tsp fresh ginger
1/3 cup coconut milk
1/4 cup sunflower seeds
1/8 cup cashews
Salt and pepper

Directions:

Bake chicken thighs. Cut and steam spaghetti squash. Scramble eggs in 1 tbsp coconut oil and set aside. Fry white onion and snap peas in 1 tbsp coconut oil.

In blender, mix all sauce ingredients until smooth.

Combine cooked spaghetti squash, onions and snap peas. Stir in scrambled eggs. Top with chopped cooked chicken, blended sauce, a large handful of cashews, chopped green onion and chives.

20121214-181031.jpg

I used to love eating chicken noodle soup and couldn’t imagine it without noodles, but I came up with this simple and easy to make recipe that really hits the spot! And it has bone broth so there are endless health benefits! Check out my post on bone broth for more info, but I would suggest googling ‘health benefits of bone broth’ or something similar to learn more. There is tons of info out there!

Ingredients:

6-8 cups bone broth (or gluten/sugar/yeast free packaged broth)
1 sweet or white onion, chopped
2 garlic cloves, minced
1.5 cups carrots, peeled and chopped
3/4 cup celery, chopped
1-2 cups baby spinach
1/8 cup green onions, diced
1/8 cup chives, diced
1 tsp parsley
1 tsp thyme
Salt and pepper to taste
Cooked chicken breast or thighs, roughly 2 cups diced

Directions:

Bring bone broth, onion and carrots to a boil. Add all remaining ingredients and reduce to simmer until all ingredients are soft. Let cool and store in the fridge or freezer. Or eat it right away!

My eczema actually cleared up a bit after eating this soup two days in a row at lunch!

20121208-141658.jpg
ingredients:

1 large pack of raw plain chicken wings
2 lemons
Pepper
Himalayan crystal salt (or sea salt)
Butter

Directions:

Cover large pan with tin foil, and spread roughly 2-3 tbsp melted butter to cover pan. Place chicken wings on pan and top with salt and pepper (however much you like). Bake at 400 F for 40 minutes. Adjust bake time based on your oven and how crispy you like them. Check and flip half way through. Squeeze fresh lemon juice over wings before serving.

I call this paleo-fied bar food! Goes well with sweet potato fries and paleo chipoltle mayo!