Chicken Broccoli Casserole

Grass Fed Girl

Ingredients:

  • 2 Tbsp coconut oil, divided
  • 4 cups fresh broccoli florets
  • 1 medium white onion, diced (use less onion to cut carbs, if desired)
  • Sea salt and pepper
  • 8 oz. mushrooms sliced
  • 3 cups cooked chicken, shredded
  • 1 cup chicken bone broth (buy here)
  • 1 cup full fat coconut milk (organic heavy cream will also work)
  • 2 eggs (pastured soy free are best)
  • 1/2 tsp nutmeg

Directions:

  1. Preheat the oven to 350 degrees. Grease a casserole pan with half the coconut oil and set aside.
  2. Steam the broccoli until just barely cooked and set aside, uncovered.
  3. In a sauce pan melt the coconut oil, brown the onions and season with salt and pepper. Add the mushrooms, saute until cooked and move the pan off the heat. Transfer the broccoli, mushroom, onions, and shredded chicken into the casserole pan distributing evenly.
  4. Mix the bone broth, coconut milk, eggs, nutmeg with a generous pinch of salt and pepper in a bowl with a whisk and pour it over the contents of the casserole dish. Make sure the mixture is spread evenly and all the contents are covered.
  5. Place the casserole in the oven and cook for 35 to 40 minutes until done in the middle. Remove from the oven and let it cool for 5 to 10 minutes before serving.
  6. Serve and enjoy!

Bang Bang Cauliflower

So I used to think that cauliflower was just a tasteless vegetable, whose sole purpose was to get ranch or blue cheese dressing into my mouth. I was wrong! Cauliflower is a great source of vitamins C and K as well as B-6 and folate.  It’s really pretty easy to incorporate cauliflower into your diet, especially as a sub for rice and white potatoes, and you can even use it to make low carb pizza crust.  Kirbie Cravings has a great and super flavorful way to make cauliflower; use this dish as a side dish, appetizer, or even a main dish.

Ingredients:

  • 1/2 head of cauliflower, cut into bite sized florets
  • 2 cups panko bread crumbs
  • 2 large eggs, whisked
  • 1 Tbsp fresh parsley, finely chopped (optional, for garnish)

Bang bang sauce:

  • 2 Tbsp sweet chili sauce (I bought mine from an Asian grocery store. Make sure to buy the kind that is just sauce without chili seeds)
  • 2 tsp hot sauce (I used sriracha)
  • 1/4 cup light/low fat mayonnaise
  • 1 Tbsp honey

Directions:

  1. Preheat oven to 400F. Dip cauliflower pieces in egg and then roll in panko until fully coated and place on a baking sheet lined with parchment paper. You will need to use your fingers to press on the coating to help it to stick to the cauliflower bites. Repeat until all cauliflower is coated.
  2. Bake for about 20 minutes or until coating is a dark golden brown and crunchy.
  3. While cauliflower is cooking, make the bang bang sauce. Add all ingredients into a small bowl and whisk until uniform and no mayonnaise lumps remain. Drizzle over finished cauliflower, reserving additional for dipping. Garnish with fresh parsley if desired.

Note:

To make recipe vegan, use vegan mayo, egg substitute, and agave nectar. If you don’t like cauliflower, you can make it Bang Bang Shrimp instead.

Chicken Enchilada Stuffed Spaghetti Squash and White Chicken Chili (Twofer Tuesday)

This  Chicken Enchilada Stuffed Spaghetti Squash from Closet Cooking is one that I plan to try this week. Seriously, it looks amazing and so easy to make.

Ingredients:
For the roasted spaghetti squash:

  • 2 small spaghetti squash, cut in half and seeded
  • 1 Tbsp oil
  • salt and pepper to taste
  • For the chicken enchilada stuffed spaghetti squash:
  • 1/2 pound chicken, cooked and shredded
  • 2 cups enchilada sauce (see below)
  • 1/2 cup black beans (optional)
  • 1/2 cup corn (optional)
  • 1/4 cup cilantro, torn
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup monterey jack cheese, shredded

Directions:

  1. For the roasted spaghetti squash:
  2. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F/200C oven until tender, about 30 minutes.
  3. For the chicken enchilada stuffed spaghetti squash:
  4. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese.
  5. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

A quick and easy homemade enchilada sauce.

Ingredients:

  • 1 Tbsp oil
  • 1 small onion, diced
  • 1 clove garlic, grated
  • 1 tsp cumin, toasted and ground
  • 1 (28 ounce) can diced tomatoes
  • 1 chipotle chili in adobo (or to taste)
  • 1 tsp oregano
  • salt and pepper to taste

Directions:

  1. Heat the oil in a pan over medium heat.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and cumin and saute until fragrant, about a minute.
  4. Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.
  5. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

It’s almost chili season, so here is a recipe for White Chicken Chili from Health Starts In the Kitchen to get your started.

Ingredients:

  • 2 bone-in Chicken Breasts (personally, I would do boneless and skinless because of the hassle, but the taste might not be a strong)
  • 2 Tbsp butter, ghee or coconut oil
  • 1 tsp chili powder
  • 2 tsp cumin
  • 1 pinch crushed red pepper
  • 1 1/2 tsp sea salt
  • 1/2 tsp white pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 large onion, chopped
  • 2 ribs celery, chopped
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 4 cups filtered water
  • 2 Tbsp potato starch (or cornstarch)
  • 1 cup coconut milk

Directions:

  1. Liberally season chicken breasts with seasoning.
  2. In a large dutch oven or heavy bottomed pot, heat butter over medium heat. Place chicken breasts, skin side down in pot and lightly brown (2-3 minutes).
  3. Turn chicken breasts over (bone side down), add onions, celery and peppers. Saute until soft, 2-3 minutes.
  4. Add water bring to a simmer. Cover and turn heat to low and cook for 1 hour.
  5. Remove chicken breasts from liquid, allow to cool enough to handle.
  6. Remove skin and bones (discard or freeze use in bone broth next time you make it) Roughly chop or shred chicken meat and add back into soup.
  7. In a small bowl or cup, whisk together potato starch/cornstarch and about 1/4 cup of the liquid from the soup until smooth. Add into the soup and stir well to combine.
  8. Allow thickener to cook in soup for 2-3 minutes then turn off heat and stir in coconut milk.
  9. Serve in bowls topped with chunks of avocado. It is also delicious served overtop of rice.

Recipe Notes:
You can add 1 cup of frozen corn and/or a can of white beans, if desired.

General Tso’s Chickpeas and Teriyaki Glazed Sweet Potatoes (Meatless Monday)

For today’s Meatless Monday, I am sharing 2 recipes from Yup It’s Vegan that look full of flavor and easy to make!

General Tso’s Chickpeas

Ingredients:

For marinating the chickpeas:

  • 1 Tbsp soy sauce (or tamari for GF)
  • 1 Tbsp mirin (or dry sherry)
  • 1  and 1/2 cup cooked chickpeas (equal to 1 15-oz. can), rinsed and drained

For the sauce:

  • 1/4 cup + 2 Tbsp vegetable broth
  • 1 and 1/2 Tbsp tomato paste
  • 1/2 Tbsp natural peanut butter
  • 1 Tbsp soy sauce (or tamari for GF)
  • 1 Tbsp rice vinegar
  • 1 Tbsp + 1 tsp coconut sugar (or other sugar)
  • 2 tsp sriracha or other chili sauce
  • 1 tsp toasted sesame oil
  • 1 tsp prepared mustard
  • 1 tsp cornstarch
  • 1/8 tsp freshly ground black pepper or white pepper

For the General Tso’s chickpeas stir-fry:

  • ~1 Tbsp neutral oil (I used sunflower seed oil)
  • 1/4 of a large onion (or 1 shallot), thinly sliced
  • 1 large broccoli crown, cut into florets
  • 1 red bell pepper, cut into thin strips
  • 1 tsp minced ginger
  • 2 cloves garlic, minced
  • General Tso’s sauce (above)
  • marinated chickpeas (above)
  • (optional) green onions, sesame seeds, and fresh red onion, for serving
  • (optional) cooked rice, for serving

Directions:

For marinating the chickpeas:

  1. Stir together the soy sauce and mirin in a bowl and add the chickpeas. Let sit for 10 minutes (Do this first and let them marinate while you prepare the sauce and veggies).

For the sauce:

  1. Whisk together all of the sauce ingredients and set aside.

For the stir-fry:

  1. If you plan to garnish your dish with extra diced red onion, put the amount you want for garnish in a small bowl with cold water now. This will help to mellow out its flavor.
  2. Heat oil in a large skillet over high heat. When the oil is hot, add the onion, stirring continuously.
  3. Continuing to stir, add the broccoli, bell pepper strips, ginger, and garlic.
  4. Stir in the General Tso’s sauce. Drain the chickpeas and stir them in too.
  5. Cook for 1-2 more minutes, continuing to stir frequently, or until the mixture is hot throughout and the sauce has coated the chickpeas and vegetables. Add more soy sauce or chili sauce to taste.
  6. Serve over rice if desired; garnish as desired with green onions, sesame seeds, and drained soaked red onion from above.
  7. Enjoy!

Notes:

If your pan is large enough, you can keep the vegetables and chickpeas separate by pushing the vegetables to one side of the pan before you add the chickpeas.

For this recipe, it’s important to do all of the prep work before you start cooking anything because you need to be stirring the whole time.

Teriyaki Glazed Sweet Potatoes

Ingredients:

  • 2 medium sweet potatoes, cut into small wedges or cubes (skin on is okay)
  • about 1/4 cup teriyaki sauce (homemade or store bought)
  • 2 tsp sriracha (optional)
  • sliced green onions, for serving
  • sesame seeds, for garnish (optional)

Directions:

  1. Preheat the oven to 400 degrees Fahrenheit. Spray a glass baking dish lightly with oil.
  2. Toss the sweet potatoes with about 1/4 cup teriyaki sauce, or enough to coat them fairly generously. If using, also add the sriracha. Transfer them to the baking dish.
  3. Bake until the sweet potatoes are tender but not overdone, about 40 minutes. Stir them a couple of times during baking.
  4. Top with green onions and serve hot.
  5. Enjoy!

 

Rice Fish Taco Bowls

You can find this recipe from Food Faith Fitness as a guest post on Julie’s Eats & Treats. It is a great way to get your fish taco fix, without the taco shell or tortilla.

Ingredients (2 servings):

  • 1 tsp Cumin powder
  • 1 tsp Smoked Paprika
  • ½ tsp Chili powder
  • Salt/pepper
  • 2 Mahi Mahi Fillets

For the cauliflower rice:

  • 3 Cups Cauliflower, chopped
  • 2 Tbsp Fresh lime juice

For the mango Salsa:

  • 1 Cup mango, chopped (1 large mango)
  • 3 Tbsp Red onion, diced
  • ¼ Cilantro, roughly chopped
  • 1 Tbsp Fresh lime juice
  • Pinch of salt/pepper (to taste)
  • For the yogurt sauce:
  • ¼ Cup Plain, non-fat Greek yogurt
  • ½ Tbsp Fresh lime juice
  • Pinch of salt/pepper
  • 1 Cup Red cabbage, chopped
  • 1 Small avocado, sliced

Directions:

  1. Spray your grill with cooking spray and heat to medium heat.
  2. In a small bowl, mix together the cumin, smoked paprika, chili powder and a generous pinch of salt and pepper.
  3. Pat the Mahi Mahi fillets dry and divide the spice mixture between then, making sure to really rub it into both sides of the fish.
  4. Place on the grill and cook until white throughout, about 2-4 minutes per side. Transfer to a plate, cover and keep warm until ready to use.

To make the cauliflower rice:

  1. Add the chopped cauliflower into a large food processor, and process until the cauliflower resembles small rice grains.
  2. Dump the cauliflower into a large bowl and microwave for 2 minutes. Mix in the 2 Tsp of fresh lime juice and set aside.
  3. To make the mango salsa:
  4. In a medium bowl, mix together the chopped mango, red onion, cilantro, lime juice and salt and pepper. Set aside.
  5. In a small bowl, mix together the Greek yogurt, lime juice, salt and pepper.

To assemble:

  1. Divide the cauliflower rice evenly between two plates.
  2. Top with a Mahi Mahi fillet and mango salsa. Garnish with chopped cabbage and sliced avocado and the yogurt lime sauce.

Lemon Ginger Meatballs

I found this lovely recipe on NomNom Paleo, but the recipe is actually from Diana Rodgers’s cookbook, The Homegrown Paleo Cookbook. It’s Paleo and full of tasteful herbs and spices.

Ingredients (makes 18 meatballs):

  • 1 pound ground pork (the fattier the better!)
  • 4 shiitake mushrooms, stemmed and minced
  • 1 Tablespoon minced fresh mint leaves
  • 1 Tablespoon minced fresh basil leaves
  • 1 Tablespoon minced fresh Italian parsley
  • 1 egg white (optional)
  • 1½ teaspoons grated fresh ginger
  • 2 teaspoons grated lemon zest
  • ½ teaspoon Diamond Crystal kosher salt
  • freshly ground black pepper
  • freshly chopped herbs (optional garnish)

Directions:

  1. Heat the oven to 425˚ F with the rack in the middle.
  2. In the meantime, mince the veggies.
  3. Grab a large bowl, and combine the pork, mushrooms, herbs, and egg white (if you’re using it).
  4. Using a microplane, zest your ginger and lemon peel directly into the bowl.
  5. Add the salt and pepper.
  6. Here comes the fun part: Roll up your sleeves and combine the ingredients. Don’t overwork the meat, but make sure it’s mixed well. You can use the green herbs as your guide—as soon as they’re well-incorporated, STOP mixing!
  7. Line a rimmed baking sheet with a silicone liner or parchment paper.
  8. Divide the meat into 1½ tablespoon portions. (I use a disher to make the task easier.)
  9. Roll each meatball in your palms until they’re smooth.
  10. Arrange the meatballs on the baking sheet, making sure to keep them evenly separated.
  11. Bake the meatballs in the oven for 12-15 minutes or until cooked through.
  12. Top with freshly chopped herbs and dig in!

 

Comforting Paleo Chicken Paprikash

Paleo Grubs has an interesting Paleo twist on a classis Hungarian dish. Try it and let us know what you think!

Ingredients (4-6 servings):

  • 2 lbs. boneless, skinless chicken breasts
  • 2 Tbsp ghee
  • Salt and freshly ground pepper, to taste
  • 2 large yellow onions, thinly sliced
  • 2 Tbsp sweet paprika
  • 1 tsp cayenne
  • 1 tomato, diced
  • 1 cup chicken broth
  • 1/4 cup coconut cream (or 1/4-1/2 cup of sour cream if you are okay with dairy)
  • 1 Tbsp arrowroot powder

Directions:

  1. Melt the ghee in a large, deep pan or Dutch oven over medium-high heat. Season the chicken with salt and pepper and place into the pan. Cook for 4-6 minutes on each side until browned. Transfer the chicken to a plate and set aside.
  2. Add the onions to pan and sauté for 8-10 minutes until soft. Add the paprika, cayenne, and a dash of black pepper to the onions and stir. Add the tomato and chicken broth and scrape any browned bits from the bottom of the pan. Place the chicken back into the pan and cover. Bring to a simmer and cook for about 20 minutes or until the chicken is cooked through.
  3. When the chicken is done cooking, remove it from the pan to a plate. Whisk the arrowroot powder with a tablespoon of water and add it to the pan. Stir in the coconut cream, then adjust the salt to taste. Add the chicken back to the pan and coat with the sauce. Shred the chicken if desired.
  4. Serve warm and enjoy!

Grilled Buffalo Shrimp

This shrimp recipe from Civilized Caveman is perfect for your Super Bowl Party, or really any party or meal.

Ingredients (serves 4):
Directions:
  1. Combine all the ingredients above except the shrimp in a bowl and mix well
  2. Add the shrimp and mix well ensuring an even coating. If you have time, let the shrimp marinate for 30 minutes or so
  3. Preheat your grill to a medium heat, about 400 degrees fahrenheit
  4. I recommend you using a grill rack if you have it so your shrimp don’t fall through the grates, if you don’t you can use skewers as well. If using a grill rack ensure you preheat it on your grill
  5. Once your grill is ready, put your shrimp on the grill and close the lid
  6. Allow to cook for 2-3 minutes and then flip and finish cooking on the other side
  7. Once done, plate and enjoy 🙂

2 Minute Paleo Tuna Salad

This recipe form Smile Sandwich is just about as quick and easy as they come.

Ingredients:

  • 1 can albacore tuna in water
  • 2-3 Tbsp homemade pesto (see recipe below)
  • 2 Tbsp pine nuts
  • 1/4 cup tomatoes, chopped
  • 1/4 cup bell peppers, chopped

*Note: These are estimated quantities – you can just throw in however many vegetables and nuts you like!

Directions:

  1. Drain the tuna and mix with the pesto. Add the pine nuts, tomatoes, and bell peppers and toss.

Homemade Pesto

Ingredients:

  • 1/2 cup raw almonds
  • 1 clove garlic
  • 1 cup fresh basil leaves
  • 1/4 cup cheese of choice (Pecorino)
  • 1 cup olive oil

Directions:

  1. Combine all ingredients in food processor and blend until smooth. You may need to add a bit of water to get the correct consistency.

Paleo Sweet Potato Chili

This is a Paleo, and Whole30 compliant, any meal recipe from Savory Lotus. It was listed on another site as an eggless breakfast, but you could honestly serve this for any meal and it would rock.

Ingredients:

  • 2 pounds of grass fed beef or bison
  • 1 Tbsp ghee, butter, or coconut oil 
  • 1 small onion, chopped fine
  • 4 cloves of fresh garlic, chopped fine
  • 4 cups chopped sweet potatoes (the orange ones that are really called yams), chopped into 1 inch pieces.
  • 1/2 to 1 cup celery, diced
  • 2 cups of your favorite red sauce OR crushed tomatoes
  • 2 cups good quality homemade broth
  • 1 and 1/2 tsp celtic sea salt (like this)
  • 2 bay leaves
  • 2 Tbsp chili powder (like this)
  • 1 Tbsp cumin powder
  • 1/2 tsp dried oregano
  • 1/2 tsp cinnamon powder
  • 1/4 tsp ginger powder
  • 1/4 tsp allspice powder (like this)

For garnish:

  • avocado slices
  • fresh cilantro

Directions:

  1. Combine all the spices and salt in a small bowl and set aside.
  2. Melt fat of choice in large pots and cook onions until begin to turn translucent and a titch brown.  Add ground meat and garlic.  Continue to cook until meat is completely browned.
  3. Pour in red sauce (or crushed tomatoes) and broth.  Add spice mixture.  Give it a good mix, cover, and let simmer for 5 minutes to meld flavors.
  4. Add sweet potatoes and celery, give another good mix, cover, and let simmer very gently for 40 minutes, stirring a a couple of times.
  5. Top with loads of avocado slices and fresh cilantro and serve.  ENJOY!!