chicken 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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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!

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.

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