Main Dish: Chicken-Beef-Pork-Fish Archives -

Buffalo Chicken Roll-Ups [Paleo & Gluten Free]

on July 19, 2017January 27, 2021 By Kelley

Buffalo Chicken Roll-Ups are an easy, quick, and tasty lunch with a buffalo flavor punch! You can whip these up in under 5 minutes flat. Healthy, packed with veggies, and loaded with protein these Buffalo Roll-Ups are truly the ultimate power-packed lunch!

With a toddler running wild around my house lunchtime (for me) has become a distant memory.

Gone are the times I could fix myself a beautiful salad with chopped veggies and a freshly blended dressing.

Gone are the times I could sit and eat pretty much, well, um, anything.

Time doesn’t seem to exist anymore. The days wiz by at lightening speed, running around after my lo or running around trying to squeeze in a few errands like a trip to the grocery store.

I enjoy every second of this high-octane, blurry-eyed existence. I may be exhausted and running on empty, but the memories we are creating will be cherished forever and I do not want to miss a single moment.

I can’t even count the number of people who have told me “this will be over so soon, enjoy it now!”

So I am! And if that means I have to make some changes and comprises along the way I am more than thrilled to.

So back to lunch. During lunch time one can find me in my kitchen with my lo clinging to my leg or rolling cars around on the refrigerator shelves (and possibly (knocking over something liquid if it happens to be in the middle of the fridge race track course). I have a very small window to get something healthy and balanced onto a plate. paper plate that it.

That is why these Buffalo Chicken Roll-ups are my new go-to quick and healthy lunch option. You can even make them with one hand if you have a child on your hip!

If you have turkey or chicken cold cuts, celery, carrots, hot sauce and blue cheese or ranch dressing (optional) you are all set!

I am such a buffalo wing fan, and these roll-ups have all the favor of my favorite game day food! (without the guilt!!! Can you say heck yeah!?)

Looking for some healthy paleo-freindly buffalo sauce and dressing options? Here are a few good ones:

http://primalbitesblog.com/2013/07/26/paleo-buffalo-wings/

Dairy-free “Blue Cheese” Dip

The Best Homemade Paleo Ranch Dressing (Try this!)

Buffalo Chicken Roll-Ups

5-6 slices chicken or turkey deli slices
1 carrot
2 celery stalks
1 tablespoon buffalo sauce (see above for paleo-friendly recipe)
1 tablespoon ranch or blue cheese dressing (see above for palo-friendly recipe options)

Slice the carrot and celery stalks into thin matchstick-sized pieces.
Place a few matchstick celery and carrots onto each deli slice.
Drizzle a touch of buffalo sauce and ranch/blue-cheese on top of the veggies, then roll each on up.

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Crispy Salt & Pepper Salmon

on October 27, 2016January 27, 2021 By Kelley

This Extra Crispy Salt and Pepper Salmon is so very delectable and mouth watering. The crisp exterior gives way to tender and succulent buttery salmon that melts in your mouth! With only 3 ingredients and only one pan to clean, it’s an easy and healthy meal the entire family will love.

I have been trying to perfect my salmon-making expertise for some time now. Years in fact, I am embarrassed to admit! Cooking comes somewhat naturally to me, but I have my flops and hang ups with certain dishes and techniques.

Anything recipe that calls for a meringue (whipping egg whites until they are fluffy) is avoided like the plague around here! Not only do I have a huge problems when it comes to separating out the whites from the yolks, but my “stiff peaks” never seem to appear :(. Bread is another baking disaster in my house, especially because my grain-free bread baking has yielded dense blocks of wood-like loafs that even Cricket will not touch! lol. And finally, salmon. I LOVE salmon, when it’s prepared well, but up until THIS recipe I just couldn’t cook an excellent piece of salmon.

I tried grilling.

I tried roasting.

I tried foil packets.

I tried it all, but I always got over-cooked bland, eh-type salmon. It was usually edible, but nothing to write home about for sure! Where is the mouth-watering salmon of my dreams….?

I just couldn’t figure out where I was going wrong! Then I stumbled upon a food network program that covered how to pan-frying salmon and I was so excited to test it out!

I ran out to the store and picked up a lovely piece of fresh wild sockeye salmon. The darker pink the salmon the better it tastes, and the better it is for your health! Wild salmon is the way to go, as it’s loaded with omegas for a healthy heart, glowing skin, lubricating joints, etc.

I used avocado oil, which is a great choice for a high heat cooking oil due to the high smoke point. Also it’s almost flavorless so you can use it for just about anything.

A little healthy dash of salt and a few shakes of the black pepper, pop it in a HOT, HOT pan with a generous amount of HOT oil, and you’re on your way. It’s that easy! It is so simple it doesn’t even really need a recipe.

And best of all Cricket got to enjoy the crispy salmon skin as a nighttime treat!

Crispy Salt and Pepper Salmon

1 filet of wild salmon
2-3 tablespoons avocado oil (or other frying oil with high smoke point)
salt and pepper

Generously salt and pepper your salmon fillet(s).
Heat the oil in a skillet over high heat (or just below high heat, but not as low as medium-high).
One the oil “pops” when you add a small drop of water you are ready to go!
Add the fillet skin-side down and cook for 4-5 minutes, until mostly golden brown and crispy.
Carefully flip the fillet and cook flesh side down for another 4-6 minuted until it’s nice and crispy. (If you have a thicker fillet, increase your cooking time by a minute or two).
Remove the fish from the pan and you may place it on a paper towel to absorb some of the excess oil.
Serve immediately and enjoy!

Chipotle Chicken Burrito Bowl Salad

on October 15, 2016January 27, 2021 By Kelley

This Chipotle Chicken Burrito Bowl Salad is so full of fresh flavor it will be your new go-to healthy and hearty meal! Use left over chicken breast, or rotisserie chicken, and this healthy and hearty meal can be made in under 10 minutes flat!

So over the last few weeks something miraculous has happened….. Cricket decided she is no longer a picky eater and now she eats everything and anything… Really! It’s so strange and I can’t figure out what happened. She just decided she likes food after 11 years. Go figure?!

Now this was the dog that only ate fresh grilled chicken and steak, and would turn her nose up to pretty much anything else. Every time we went through a drive through and Cricket would get a Milkbone from an eager drive-through window worker, she would turn up her nose is disdain, and I would have try to make up some excuse of why my dog is acting like such a snob.

But then, she woke up one day (not so long ago) and everything seemed to change. Maybe it’s all the cooking I do? Maybe she is just getting senile in her old age? But whatever had happened she is now a food hound for sure. In fact, I just fed her a RAW CARROT the other day and she scarfed it down like it was a tender piece of filet mignon. Yes way!

You know, I can relate to her insatiable hunger. You know, I feel that way a lot of the time too! I try to eat healthy, but sometimes I’m left feeling hungry, actually hangry, which is far worse for whoever is around. haha.

That is where this lovely Chipotle Chicken Burrito Salad Bowl comes in! This super tasty and nutritious salad is packed with flavor and fresh zesty ingredients, and the best part of all is it really fills you up! It has chicken and beans (omit if paleo) for protein, and lots and lots of veggies that provide fiber and nutrients. It makes a great lunch and its easy to whip up especially if you have left over chicken in the fridge!

Cricket loves this salad too. I gave her her own, and she scarfed the whole thing down including the lettuce! I guess she isn’t the best food critic anymore since she has become such an indiscrimitory eater, but I promise this Chipotle Chicken Burrito Salad Bowl is awesome!

Chipotle Chicken Burrito Bowl Salad

1 cup mixed mesclun lettuce (or lettuce of choice)
1/4 cup cauliflower rice (comes already riced in a bag at Trader Joes! or sub regular rice if you eat it)
1/4 cherry tomatoes (quartered)
2 tablespoons red onion (chopped)
1/4 cup shredded cheese (pasture-raised preferably, or omit for paleo)
1/4 cup black beans (omit for paleo, drained and rinsed)
1/2 cup rotisserie or grilled chicken (chopped or shredded)
1/2 teaspoon chipotle chili powder
3 tablespoons of sour cream (paleo use cashew cream, see below)

Avocado Crema:

1/2 avocado
3 tablespoons sour cream (or cashew cream)
2 tablespoons lime juice
optional: 1 tablespoons cilantro (chopped for ganish)

In a bowl combine the chopped/shredded chicken, chipotle powder, and 3 tablespoons of sour cream (or cashew cream), mix well.
In another bowl combine the avocado, sour cream (or cashew cream), and lime juice, and blend vigorously by hand with a fork or use a hand blender. (add a pinch of salt)
Layer the salad by placing the lettuce in a salad bowl and top with the other ingredients (rice, tomatoes, red onion, cheese, beans).
Next top with the chipotle chicken mixture.
Next add a bit of extra sour cream (or cashew cream) and avocado crema to top it all off, You can also drizzle a bit of olive oil on top to and sprinkle with cilantro. Enjoy!

Easy Deconstructed Chinese Dumplings

on June 27, 2016January 28, 2021 By Kelley

Why order take-out when you can make these Deconstructed Chinese Dumplings? These tasty “deconstructed dumplings” are super easy, very healthy, and will surely satisfy your dumpling cravings, while saving you hundreds of calories! They are bursting with fresh, salty, savory, mouth-watering flavor! Only a few simple ingredients, one pan, and your done! They make a great tasty and healthy meal for the entire family.

I LOVE getting takeout! There is something very gratifying about getting food delivered right to your door, ready to eat, and no dishes to be washed when you’re done, right??

What’s your favorite kind of takeout? I have a number of favorites. I could never pick just one, because it depends upon the mood I’m in 😉 BUT Chinese food take-out is right up there vying for a top spot. There are so many Chinese food dishes that I adore, including General Tso’s Chicken, fried rice, salt and pepper shrimp, but DUMPLINGS are my all time favorite! Sometimes I just get a double order of steamed dumplings and savor each and every one.

There is something magical about those soft succulent little pillows filled with flavorful and juicy filling. I love dipping them into the salty sauce, then double dipping to make sure I can get all the explosive flavors into every single bite. I usually forgo the chopsticks and use my fingers to make sure I don’t fumble one and rupture it’s delicate steamed wonton wrapper (and so I can lick my fingers as I go). 🙂

Ever since I went grain-free I have been missing my dumplings in the worst way. So I decided to create my own healthy, grain-free, gluten-free version, so I can enjoy them as often as I want! These deconstructed dumplings are easy to make because you don’t have to mess around with getting the filling into the wrapper, which can be tedious and messy. All you gotta do is pile high your noodles (or zoodles), top with the pork filling, and then sprinkle with the dipping sauce. Now it’s chow time!!

Easy Deconstructed Chinese Dumplings

1 lb ground natural pork (you could also use ground turkey or vegan alternative ground “crumbles”)
1 tablespoon avocado oil (or ghee, or another oil with high smoke point)
1 tablespoon minced garlic
1 tablespoon minced ginger root
2 tablespoons tamari (or soy sauce or coconut aminos)
1 tablespoon sesame oil (toasted)
1/2 teaspoon sriracha
1-2 tablespoons chives (for garnish, chopped)
3-4 zucchinis (or wide rice noodles, cooked according to directions)

DUMPLING SAUCE:

3 tablespoons of tamari (or soy sauce or coconut aminos)
3 tablespoons rice wine vinegar
1 teaspoon sriracha
1 teaspoon honey

To make the sauce combine the tamari/ soy sauce, rice wine vinegar, sriracha and honey in a bowl.
Whisk briskly to combine and set aside.
Heat the avocado oil in a pan over medium high heat.
Add the garlic and ginger and cook for a few minutes until fragrant and just starting to turn golden brown.
Next add the ground pork and stir until it’s almost all the way cooked, about 5 minutes.
Turn the heat down to medium-low and add the tamari/soy sauce, sriracha, and sesame oil.
Cook for another 1-2 minutes to combine flavors.
Remove from heat and set aside.
Peel and wash the zucchini. (Or cook rice noodles according to directions)
To make wide zucchini “ribbon noodles” use a veggie peeler on one side of the zucchini repeatedly. The noodles will get wider the closer you get to the middle of the zucchini.
If you wish you can quickly sauté the zucchini noodles over medium heat with a little oil to soften them. They are pretty thin and I find using them raw is fine because the heat from the pork softens them perfectly.
Plate your noodles, then add pork on top.
Garnish with chopped chives, drizzle the sauce on top, and possibly an extra dash of sriracha. Enjoy!

5 Super Simple Tuna & Salmon Recipes

on April 12, 2016January 28, 2021 By Kelley

These tasty, healthy, and super simple canned tuna and salmon recipes pack in big time flavor! I had the pleasure of working with my favorite brand, Wild Selections, to bring you all of these 5 easy and delicious recipes using their sustainable sourced tuna and salmon. Packed with protein, these simple dishes make the perfect meal or snack!

Curried Tuna Lettuce Wraps

We are big time tuna and salmon lovers in this house. There is no better easy and healthy lunchtime meal, seriously! Even Cricket gets weekly meals featuring canned salmon, as it’s a super healthy, no-prep required option. You can see Cricket’s Super Salmon & Sardine Chow recipe HERE.

Nicoise Stuffed Avocado Halves

You may know I am big advocate for grass-fed and pasture-raised meats, eggs, and even some dairy. What you may not know is why….. There are two very important reasons. The first reason is that meat and other animal products are much healthier for you when they are raised naturally (on pasture, eating grasses). The second reason is that I am an avid animal lover and believe that animals should be treated with compassion and care. I used to be a vegetarian in fact! When I made the choice to eat meat, I decided it had to come from local sources and that the livestock be allowed to graze, forage, et cetera, in a manner that is natural to its species.

Bacon Cup Tuna Melts

And the same rules and values apply to fish. Wild-caught fish are better for you. They have higher levels of omega-3’s and are leaner, as compared to farm-raised fish. In addition, I feel better about consuming fish that have had a great fish-full life in the wild, and not from some fish farm;)! But, with all these benefits for consuming wild fish, we must be responsible and choose to fish sustainably. Employing sustainable fishing practices will keep fish populations from dwindling and help prevents overfishing. To learn more about sustainable fishing and how it effects you visit WWF.

Chipotle Salmon Sliders

This is the reason why I use Wild Selections Tuna and Salmon. They are truly dedicated to ensuring a fish-full future…..Wild Selections donates 13 cents from every can sold to the World Wildlife Fund marine conservation and fishery improvement projects. By 2018 they will have donated over 1 million dollars! That’s incredible!

Lemon Salmon and Avocado Bites

In addition, Wild Selections is the only full line of Marine Stewardship Council certified sustainable seafood, and the blue MSC eco-label tells you that the fish in your can comes from well managed fisheries and healthy fish stocks. You can even visit the website WildSelections.com to learn where the fish in your can was caught! How cool is that? They provide premium quality, sustainably sourced fish, that is also 100% traceable. It tastes simply delicious, and is of course, all natural and non-GMO Project verified. If you want to learn more, visit the brand website HERE, and the store locator (where to buy it) HERE.

Curried Tuna Salad Lettuce Wraps

1 can Wild Selections Tuna in water (drained)
1/4 cup apple (peeled and diced)
1/2 teaspoon curry powder (or more to taste)
1/2 teaspoon lime juice plus 1/4 teaspoon lime zest
1 1/2 tablespoon of mayo (or mashed avocado)
4 lettuce leaves

In a small bowl mix the tuna, diced apple, lime juice, lime zest, curry powder, and mayo. Mix well.
Spoon an even amount of mixture into each of the lettuce leaves.

Nicoise Stuffed Avocado Halves

1 can Wild Selections Tuna in water (drained)
1 avocado
1/4 cup french green beans (about 8 beans, chopped into 1/4″ pieces)
1/4 cup tomato (diced)
5 olives (diced)
Optional: dash of black pepper and 2 teaspoons capers

Cut the avocado in half. Scoop out half of the avocado in one half, and do the same for the other half.
In a small bowl combine the tuna, avocado that has been removed from the halves, green beans, tomatoes and olives. Mix well.
Scoop half of the mixture into each avocado half.
Optional: sprinkle with black pepper and capers.

Bacon Cup Tuna Melts

6 strips of all-natural bacon
1 can Wild Selections Tuna in Water
1 1/2 tablespoon mayonaise (or mashed avocado works well for paleo)
1/4 cup cheddar cheese (I recommend grass-fed, shredded)
dash of salt and pepper

Preheat the oven to 400 degrees F.
Cut each bacon strip in half, then lay the two bacon halves into each muffin tin compartment, creating a cross. You can trim the ends if they are too long.
Bake the bacon cups for 20-28 minutes, or until crispy. Let them cool, then remove from the muffin tin and place on a paper towel to absorb excess grease.They will have shrunken in size somewhat, creating a shallow cup shape.
Drain any remaining grease from the muffin tin.
In a small bowl combine the mayonnaise, Wild Selections Tuna, and a dash of salt and pepper, and mix well.
Spoon a heaping tablespoon into each cup, top each cup with cheese, then place the cups into the muffin tin.
Place back in the oven on the top rack for 2-3 minutes, or until cheese is melted.
Carefully remove the Bacon Cup Tuna Melts from the muffin tin with a fork and serve.

Chipotle Salmon Sliders

2 cans Wild Selections Salmon (drained)
1 pasture-rasied egg
1/2 cup almond meal (make your own by grinding almonds in a high speed blender until they resemble flour)
1/2 teaspoon chipotle chili powder
8 lettuce leaves
1 tablespoon oil for pan frying (avocado, ghee, etc)
Optional: lime wedges (sliced tomato, and avocado slices)

In a bowl mix the salmon, egg, almond meal, and chipotle powder. Mix well.
Heat the oil in a skillet (medium-high).
Form small salmon patties with the mixture that fit in the palm of your hand. Be sure to compress them so they stay intact.
Pan fry each salmon patty for about 3-4 minutes on each side, or until they are golden in color.
Make the sliders by layering the lettuce leaves (to serve as healthy ‘buns’), salmon patty, avocado, tomato and a lime wedge for garnish. Dust with more chipotle chili powder if you like extra kick.

Lemony Salmon Bites

1 can Wild Selections Salmon (drained)
1 1/2 tablespoons mayonaise (or 2-3 tablespoons mashed avocado)
2 teaspoons lemon zest
1 tablespoon red onion (finely diced)
8-10 small gluten-free or grain-free crackers (or crackers of choice, or use my Yuca Crisp recipe to make your own)
Optional: dash of salt and pepper

In a bowl mix the salmon, mayonnaise (or avocado), salt and pepper. Mix well.
Scoop a tablespoon of mixture onto each cracker.
Sprinkle each salmon-topped cracker with red onion and lemon zest.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Lemon Chicken Tenders {Pressure Cooker/Slow Cooker}

on March 28, 2016January 28, 2021 By Kelley

These easy succulent Lemon Chicken Tenders are just like the Italian restaurant favorite, except these are healthy and gluten and grain-free! They can be made in the slow cooker too, so you can set it and forget it! The tenders are coated with a wonderful delicate breading that tastes just like the real deal (but gluten and grain-free), and it soaks up the flavorful sauce perfectly. This will surely be a new mealtime favorite in your household!

Chicken picatta, or lemon chicken, is one of my all time favorite dishes. I have a few go-to comfort foods, and this dish hits to spot. This healthy and grain-free version of the popular dish will leave you feeling full and satisfied. 🙂

Lately I have had absolutely no time to prepare dinner so I have been experimenting with making some of my favorite dishes in my pressure cooker. I’ve always been a bit intimidated by cooking dishes other than soups and stews in my pressure cooker (and slow cooker), but with a real lack of free time I decided to toss my fears aside and give it a try.

I will not lie, I’ve had some pressure cooker failures! I tried a whole chicken and I must of misjudged the timing because when I attempted to extract it from the cooker it pretty much fell apart into pieces. The chicken tasted good, but it didn’t resemble the roasted whole chicken look I was hoping for. So I placed that recipe on the back burner, and decided to try something a bit more simple.

I had a hankering for chicken picatta the other day and with no extra time to spare I attempted the pressure cooker again. And it worked! They turned out perfect and I had this whole meal ready in under 30 minutes. Phew! Everyone enjoyed the meal, including Cricket, who always gets a taste (or two or three:))! This tasty meal has now entered my weekly rotation thanks to the quick prep and easy clean up!

Lemon Chicken Tenders {Slow Cooker}

2 large chicken breasts cut into tenders (2 ½ lbs)
1 pasture-raised egg
2 ½ tablespoons tapioca flour
1 tablespoon grass-fed butter (ghee, or oil for choice for pan frying)
1 lemon (2 tablespoons lemon juice plus 4-5 lemon slices)
⅔ cup broth
¼ teaspoon + Himalayan or sea salt
¼ teaspoon black pepper
1 tablespoon of extra virgin olive oil
1 tablespoon of parsley or thyme (optional, chopped for garnish)
2 teaspoons capers (optional)

In a bowl whisk the 2 eggs and tapioca flour until smooth.
Heat the ghee or oil in a skillet over medium high heat.
Dunk the chicken strips into the egg mixture then pan fry each piece 1-2 minutes each side, or until golden brown. (Not cooked through) Then place the strips into your slow cooker or pressure cooker.
Add the broth, lemon juice and slices, and salt and pepper.
If using the Instant, select the chicken button and make sure the setting are on high pressure and the timer is set for 15 minutes. Seal the lid.
If using the slower cooker, set on high for 1 hour, then switch to the low setting for another 2 hours.
Whisk the sauce in the cooker with the evoo and pour over the chicken tenders, top with capers and fresh parsley or time.

NY Style Thin Crust PIZZA {Easy, 4 Ingredient Veggie-Based Crust}

on March 14, 2016December 22, 2020 By Kelley 31 Comments

I made a pizza yesterday. Like, A REAL Thin Crust PIZZA! With one bite I died and went to pizza heaven. Seriously, it blew away all expectations I had for this pizza. It is that good! And EASY! And VEGGIE-BASED (no cauliflower:))! Only 4 INGREDIENTS! Seriously! Can you tell how excited I am? This pizza is for everyone. Your traditional eaters will LOVE it, I swear. Best of all this thin pizza crust secretly is grain and gluten-free, paleo, vegan, dairy-free and healthy. No eggs. No yeast. You’re gonna love it!

What is your all-time favorite pizza? I originally hail from the NYC area (CT to be exact) and NY pizza was where it’s at. I mean it’s world famous right? But I happen to love a little pizzeria in New Haven, CT the most! I’ll get to that in a sec….

As a child I wasn’t much of a pizza fan. I’ve always had a hot and steamy love affair with fresh bread so at the many pizza parties of my youth you could find me peeling off the cheese and eating the bread and crust alone! My friends, on the other hand, would peel off the cheese, and eat that all alone! Haha. The cheese was always so greasy and when the pizza wasn’t super hot and fresh from the oven, the cheese would be a solid gummy and chewy mess, yuck!

Then one day I discovered New Haven pizza- the famous Frank Pepe’s Pizzeria Napoletana. Now this was the real deal! The crust is intoxicating. The sauce is flavorful and fresh and topped with just a bit of the perfect kind of cheese for the ultimate flavor. Check out their website and if you happen to be in the New Haven area, do yourself a favor and stop (if you can eat wheat occasionally of course), but if you can’t for dietary reasons that is A-OK because I have the perfect grain and gluten-free alternative for you!!

This crust is just like the authentic Italian thin crust pizza. It’s crispy, light, flaky, and has a nice bit of chewiness. Even Cricket, who isn’t a big fan of baked goods (she prefers her meat served straight-up, no fillers!), likes this crust. She stood at attention in front of the oven while it was baking, the wonderful smells wafting in her direction. Unfortunately it was so good I could only sacrifice a small crumb, which she swallowed without chewing and glared at me as to say “where’s the rest mom!?”

When you make the dough it will be sticky, and that is ok! It should look something like this:

And I’ve added a personal-size crust option too in the recipe!

So the main ingredient in this pizza crust is yuca, aka cassava. It’s a starchy root veggie that happens to be the star of this crust. And it’s also healthy, packed with vitamin C and has a low glycemic index of 46 (a white potato is 85). Best of all, cassava bakes up light and crispy, but still has a wonderful chew. You can even fold your slices just like real pizza!

NY Style Thin Crust PIZZA {Easy, 4 Ingredient Veggie-Base Crust}

This AMAZING crisp, flaky, light and chewy NY Style Thin Crust Pizza is intoxicatingly delcious! And it’s super EASY! And VEGGIE-BASED (no cauliflower:))! Only 4 INGREDIENTS! Seriously! Can you tell how excited I am? This pizza is for everyone. Your traditional eaters will LOVE it, I swear. Best of all this thin pizza crust secretly grain and gluten-free, paleo, vegan, dairy-free and healthy. No eggs. No yeast. You’re gonna love it!

LARGE PIZZA CRUST:

1 cup yuca (cassava, boiled and mashed)
¼ cup light olive oil
1/8 teaspoon sea salt (optional)
1 tablespoon plus 1 teaspoon coconut flour (sifted)
1/4 teaspoon baking powder

PERSONAL PIZZA CRUST:

1/2 cup yuca (cassava, boiled and mashed)
2 tablespoons light olive oil
dash of sea salt (optional)
2 teaspoons coconut flour (sifted)
1/8 teaspoons baking powder

Preheat oven to 450 degrees F,
Peel the yuca and cut into chunks.
Boil the yuca for 15-20 minutes, or until very fork tender.**
Mash the yuca in a bowl with the olive oil, use a hand blender or food processor for best consistency (should be smooth and sticky, no lumps).
In a small bowl mix the coconut flour, baking soda and salt.
Mix the dry ingredients thoroughly into the mashed yuca and form a ball (will be sticky!).
Place the ball of dough on a parchment-lined baking sheet, and place another piece of parchment on top.
Use your hands to smooth out the dough until it’s about 1/8″ think or less. (very important to get it very thin to ensure crispiness. Dough should be somewhat transparent when it’s thin enough.)
Remove the top sheet of parchment and place in the oven.
The large crust will cook for 15-20 minutes and the personal-sized crust for about 10 minutes, or until golden brown. I baked it on the middle rack then moved it one rack lower the last few minutes.
Remove the crust, add toppings such as tomato sauce, pastured-raised cheese (if you eat dairy), veggies and/or meat.
Place back into the oven for a few minutes until toppings are cooked to desired temperature.
**note: make sure to drain yuca well before mashing to ensure dough isn’t too wet, and mash while it’s hot otherwise dough isn’t easy to work with.

Banh Mi Chicken Tacos {Slow Cooker}

on February 25, 2016January 28, 2021 By Kelley 4 Comments

These tasty Banh Mi Chicken Tacos are packed with fresh and bright flavor. They make the perfect healthy weekday dinner. All you got to do is just set it and forget it in the slow cooker and your Bahn Mi tacos will be ready by dinner time! This recipe is super easy, and only uses a few simple ingredients but packs a ton of flavor. Add these tacos into your weekly dinner rotation, you will not be disappointed! {Gluten-free, Grain-free, Paleo, Pegan}

Banh Mi sandwiches seem to be popping up everywhere lately! Have you tried one yet? If not, you should definitely jump on it! This Vietnamese sandwich is layered with tender marinated pork, pickled carrots and radishes, sliced fresh cucumbers and drizzled with a tangy mayo. The term “Banh Mi” actually means bread, as this sandwich is usually made on a crusty baguette, but today I’ve transformed this amazing sandwich into a healthy, flavor-packed taco!

Best of all it’s made in the slow cooker, which is my all-time favorite appliance lately. I can plop some ingredients into the slow cooker in the morning and by dinner time the kitchen is smelling mouthwateringly delicious and dinner is ready to go! This recipe is simple and easy, with no crazy ingredients. The pickled veggies make these tacos! They are the perfect combination of sweet and tangy sour and along with the cilantro they brighten up this dish so much you’ll feel the joy at first bite! The spicy mayo marries all the flavors and rounds out the flavor explosion.

These tacos were a big hit with my family and Cricket got to sample the goods as well! The shredded chicken is pup friendly if your willing to share 🙂 When Cricket’s nose gets the best of her in the kitchen she has a unique way of getting what she wants. Instead of begging like most ordinary dogs do, she pouts! Yep, she lays down (somewhere in the way so I have to step over her- yes, that’s intentional!) and puts a sad face on. Eventually I feel badly, and give her some of the yummies! You don’t believe me that she is that manipulative? Well, here is the proof:

No she’s not sleeping……She’s working me over! lol

Now for taco assembly…..You can use purple cabbage for the taco shells which is a super healthy, flavorful, and eye-catching option. Did you know veggies with deep colors are the healthiest for you? You can read more about that HERE if you’re interested! You can also use Boston Bibb lettuce, or hard or soft taco shells. The choice is yours! Enjoy.

Banh Mi Chicken Tacos {Slow Cooker}

These tasty Banh Mi Chicken Tacos are packed with fresh and bright flavor. They make the perfect healthy weekday dinner. All you got to do is just set it and forget it in the SLOW COOKER and your Banh Mi tacos will be ready by dinner time! This recipe is super easy, and only uses a few simple ingredients but packs a ton of flavor. Add these tacos into your weekly dinner rotation, you will not be disappointed! {Grain-free, Gluten-free, Paleo, Pegan}

BANH MI CHICKEN:

1 lb chicken (1 large chicken breast)
½ cup chicken broth
1 garlic clove (minced)
2 green onions (chopped)
1 tablespoon lime juice
1/2 teaspoon sesame oil
2 tablespoons tamari (or soy sauce or coconut aminos)
1 tablespoon coconut sugar (or maple syrup)
1 teaspoon sriracha (or more if you’d like it spicy)
½ tablespoon coconut oil
6 large leaves of cabbage or lettuce to serve as taco shells
Recommended Garnish: pickled veggies (chopped jalapeños, cilantro, and spicy mayo)

SPICY “MAYO”:

1/2 cup raw cashews (soaked in water for at least 2 hours, then drained and rinsed)
2-3 tablespoons water
1 teaspoon lime juice
1/2 teaspoon apple cider vinegar
1 teaspoon sriracha
dash sea salt

PICKLED VEGGIES:

1/2 cup matchstick carrots
1/2 cup radish (preferably diakon radish)
1/2 cup thin sliced english cucumbers
1/2 cup rice vinegar (or apple cider vinegar)
3 tablespoons water
¼ cup coconut sugar

In your slow cooker combine the chicken breast, broth, garlic, green onions, lime juice, sesame oil, tamari, coconut sugar, sriracha and coconut oil. Set on high for 4 hours or low for 6+ hours.
Next soak you cashews and leave them in the fridge for a few hours.
For the pickled veggies combine the rice vinegar, water and sugar in a saucepan over high heat. Let it boil for about 30-45 seconds, then pour over the carrots, radishes and cucumbers. Let marinate for a few hours.
When the chicken is done use a fork to shred the meat and mix with the sauce in the slow cooker.
Drain the liquid from the cashews and pickled veggies.
Combine the spicy mayo ingredients in a high speed blender on high until smooth.
Prepare the cabbage leaves or taco shells, fill with Banh Mi chicken, then top with pickled veggies, cilantro, jalapeños, and spicy mayo.

Sonora Chicken Pasta {Ruby Tuesday’s Copycat, Grain-Free, Gluten-Free, Dairy-Free, Paleo Option}

on January 27, 2016January 28, 2021 By Kelley 2 Comments

For all you comfort food lovers out there- this one is for you! This Sonora Chicken pasta is drenched in a creamy and spicy sauce, topped with tender chicken, black beans, tomatoes and cilantro. Best of all it’s gluten-free, grain-free, dairy-free, and there is a paleo version as well.

The inspiration for this dish comes from my middle school years, which were awkward to say the least. And if I wasn’t awkward enough then at 13 I broke my ankle jumping on a trampoline. I broke it bad. Like, really bad.

It was a beautiful, warm, and sunny spring day and we were on the giant trampoline, giggling with joy, bounding into the air. We were playing “popcorn,” which involves alternating jumps, trying to send the other higher and higher. Sounds fun, right? Well, not so much! I’m not sure exactly what happened but as I was landing and bending my knees to take another death-defying leap, my ankle rolled and…..crunch!

It hurt like you know what. My mom took me for x-rays and I had broken both bones right above my ankle! Now I had to wobble around the school hallways, fumbling to open the classroom doors with crutches pinched under my arms, a brightly colored cast (which I thought was a good idea) adorned my leg, calling out for extra attention that I didn’t really want. Guess I didn’t think that one through! Lol.

Having a broken ankle definitely puts the damper on fun activities for a kid. No soccer, no riding horses, no running, definitely NO TRAMPOLINE-LIKE, EVER AGAIN! So my mom took me on little field trips and outings to keep me busy and prevent me from becoming bored-to-death. We would go to the mall often and eat lunch at Ruby Tuesday’s and I always ordered my favorite, Sonora Chicken Pasta. Good food always made me feel better, and this comforting dish was exactly that, comfort food. It tasted amazing going down and made me feel warm, fuzzy and full.

So now that it’s freezing cold, snowy and icy I had a hankering for some stick-to-the-ribs comfort food, but I’m not about to give up my grain-free diet because it keeps me feeling good, and not sluggish and weighed down. Here’s a look out my front door this week….. beautiful but cold! The perfect weather for some Sonora Chicken Pasta!

For the pasta in this recipe you have many option depending upon your dietary preferences. I do eat beans, so I opted for Tolerant brand Rotini(TOLERANT Organic Non-GMO (RED LENTIL) Rotini 8oz 6-PACK-(affiliate link))that’s made out of LENTILS- that’s it, just lentils! It the best gluten-free pasta I’ve ever had because it’s just like the real thing. You can even cook it al dente! One work of caution, it does froth up and boil over very easily so make suer you use a very large pot and keep an eye on it!

If you are strict paleo than just use butternut squash or zucchini noodles made with the spiralizer.

The creamy and spicy sauce is my Spicy & Creamy Sonora Dip. The flavor is perfect, earthy tomato, savory cheese, and a hint of spice. Then the dish is topped off with some delicious chicken, black beans (omit of paleo), chopped fresh tomato, and aromatic cilantro. Yum!

Creamy, spicy, fresh and bursting with flavor!

Sonora Chicken Pasta {Ruby Tuesday’s Copycat, Grain Free, Gluten Free, Paleo Option}

4 cups of gluten-free and/or grain-free pasta such as Tolerant or spiralizedsquash noodles

Spicy Sriracha Party Meatballs {Grain-Free, Gluten-Free, Paleo}

on January 18, 2016January 28, 2021 By Kelley 8 Comments

These saucy Spicy Sriracha Party Meatballs are so pop-able, you won’t be able to stop at just one! And, you guessed it, they happen to be grain-free, gluten-free and paleo so go ahead and pop away and add them to your football Sunday spread!

I’ll be honest, I’m not a huge football fan but I was happy the Patriots won last night! My family, originally hailing from Massachusetts, loves the Patriots. My dad rarely misses a game, and if they happen to be losing (which thankfully doesn’t happen often) you would think the world may be coming to an end. His passion for the Patriots runs deep, lol. He knows all the players by name and will talk to them through the TV (as if they can hear them) saying things like “Come on, Brandy, what the heck was that?,” which is then followed by an expanse of silence in which it appears Brady is expected to answer, or something….. haha….

My Grandfather was also a dedicated and life-long Patriots fan. He religiously watched every game from his favorite plush light blue recliner. I don’t doubt that he is still keeping track of their performance from above and helping them out occasionally….Miss you, XO!

So these cocktail meatballs are the perfect party food, and a great appetizer for all you football fans out there. I found a neat way to cook the meatballs, which gets them nice and golden brown without having to brown them first in a pan. My meatballs always got smooshed and flattened when I tried to roll them around to brown them in a pan. I wanted these beauties to be perfectly round and presentable so I used a mini cupcake tin which made browning these meatballs extra easy.

Voila-perfectly round and evenly browned meatballs!

Spicy Sriracha Party Meatballs {Grain-Free, Gluten-Free, Paleo}

These saucy Spicy Sriracha Party Meatballs are so pop-able, you won’t be able to stop at just one! They also happen to be grain-free, gluten-free and paleo so go ahead and pop away and add them to your football Sunday spread!

MEATBALLS:

2 lbs grass fed ground beef
1 pasture-raised egg
1 garlic clove minced
2 tablespoons minced shallot (or sweet onion)
1 teaspoon coconut aminos or worcestershire sauce
1 teaspoon dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper

SAUCE:

¼ cup shallot (or onion, finely minced)
4 garlic cloves (finely minced)
1 tablespoon of olive oil or oil of choice
1 teaspoon hot paprika
½ teaspoon of celtic sea salt or Himalayan salt
½ teaspoon black pepper
2 cup of canned tomato sauce
1/3 cup water
1/4 cup coconut sugar
3 tablespoons honey
2-3 tablespoons Sriracha (depending on how spicy you like it)
1 teaspoons coconut aminos (or Worcheshire sauce)
1 teaspoon apple cider vinegar

Preheat oven to 375 degrees F
If using lean meat you may want to grease the mini muffin tin with avocado oil or olive oil.
Combine the ground beef, egg, garlic, onion, coconut aminos, dijon, salt and pepper in a bowl and mix well using your hands.
Form 1”-1.5” balls (depending on the size of your muffin tin) and drop them into the compartments.
Bake at 375 degrees F for 10-12 minutes then flip the meatballs around in the compartments and cook for additional 5 minutes so they are evenly browned.
To make the sauce place the olive oil in a large sauce pan over medium-high heat.
Add the minced shallot, garlic, paprika, salt and pepper.
Cook until onions are soft, translucent and fragrant.
Add the cup of tomato sauce and ¼ cup water and stir.
Turn the heat down to medium and add the remaining ingredients: honey, coconut sugar, Sriracha, apple cider vinegar, and coconut aminos.
Let the sauce simmer over medium heat for 5-10 minutes, occasionally stirring.
Add the meatballs to the sauce and stir to coat them evenly, serve and enjoy!