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!

Spicy Spiralized Sweet Potato Fries

Try these sweet potato fries from Strength and Sunshine for a new twist on sweet potato fries! Perfect as a side or even a snack.

Ingredients:

  • Sweet Potatoes (original recipe used one, but if you’re making for a crowd, adjust as needed.)
  • Garlic Powder
  • Onion Powder
  • Cumin
  • Black Pepper
  • Smoked Paprika

Directions:

  1. Preheat the oven to 415ºF.
  2. Cut the end off each sweet potato before spiralizing. Snip the long strings with a scissor to desired length.
  3. Place the sweet potato strings in a large bowl, add in spices (desired amounts), and toss to coat the strings.
  4. Line a baking sheet with parchment paper and evenly spread out the sweet potato strings. Bake for 20­30
  5. minutes, careful not to burn.

Pumpkin Chocolate Chip Muffins

 

 

 

 

 

 

 

 

 

 

 

Get your pumpkin treat fix with this recipe from PaleOMG!

Ingredients (serves 5):

  • ⅓ cup pumpkin puree
  • ⅓ cup maple syrup
  • ¼ cup coconut oil, melted
  • 3 eggs, whisked
  • 1 teaspoon vanilla extract
  • ¼ cup coconut flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon powdered ginger
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • ½ cup Enjoy Life Mini Chocolate Chips

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
  3. In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
  4. Pour dry ingredients into wet ingredients and mix well.
  5. Fold in chocolate chips.
  6. Use an ice cream scoop to scoop batter into 5 silicone baking cups.
  7. Bake for 35-40 minutes.
  8. Serve and enjoy!

One Pot Paleo Mexican Stir Fry

Sweet C’s Design has a quick and easy stir fry recipe that is perfect for 2, and great on busy nights. If you prefer, you can sub steak or shrimp (careful not to overcook the shrimp), or you could even add more veggies and leave out the meat all together!

Ingredients (2 servings):

  • 1 tsp olive oil
  • 2 skinless chicken breasts, fat trimmed off and diced into 2″ chunks
  • 2 bell peppers
  • 1½ cups broccoli florets
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • optional: ½ tsp chili powder

Directions:

  1. Heat a large pan on medium high heat.
  2. Add oil and heat until shimmery, about 20 seconds.
  3. Add diced chicken, stir occasionally until lightly browned on all sides- about 5 minutes.
  4. Add peppers and broccoli and continue to cook until veggies are slightly browned and softened- about 10 minutes.
  5. Add spices and a little water to help coat the stir fry with the spices (about 2 tbsp- adjust as needed).
  6. Cook until water is completely absorbed.
  7. Remove and enjoy!

Slow Cooker Black Bean Soup

It’s getting to be soup season, and Making Thyme for Health has an easy recipe for black bean soup. You could serve this alone, as an appetizer, or as part of a larger meal.

Ingredients:

  • 2 cups or 1 pound dried black beans, soaked overnight and rinsed*
  • 1 (14.5 ounce) can crushed fire roasted tomatoes (such as Muir Glen)
  • 1 bell pepper, cored and diced
  • 2 jalapenos, cored and diced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tsp oregano
  • 3 tsp chili powder
  • 3 tsp cumin
  • 3 tsp chipotle chili powder*
  • 1 Tbsp vegan Worcestershire (such as Annie’s)
  • 2 bay leaves
  • 4 cups vegetable broth (orignal recommend Better Than Bouillon for the best flavor. If you’re not vegan then you can use chicken or beef broth)
  • suggestions toppings: diced avocado, chopped cilantro, diced green onions

INSTRUCTIONS

  1. Place all ingredients into the slow cooker, stir together, and cook on high for 8-10 hours. Remove bay leaves at end of cooking.
  2. Scoop out several cups of the soup into a bowl or large measuring cup and blend with an immersion blender until pureed. Alternatively, you can blend it in a regular blender but be sure to allow it to cool beforehand. Once it’s pureed, add it back to the slow cooker and stir together.
  3. Serve warm in separate bowls and top with avocado, cilantro, and green onions.

Notes:
*If you want to skip soaking the beans, be sure to rinse them and add an additional 2 cups water to the slow cooker prior to cooking.
*You could also use 2 Tbsp adobo sauce (from a can of chilis in adobo sauce).

Sweet Potato and Leek Hash With Fried Eggs

In Sonnet’s Kitchen has something a little different for your breakfast. This makes 2-4 servings and takes less than 20 minutes to prepare and cook.

Ingredients:

  • 3 Tbsp coconut oil, divided
  • 2 medium sweet potatoes or yams, diced
  • Sea salt
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 1 medium leek, diced
  • 2 garlic cloves, minced
  • 4 eggs
  • Black pepper to taste

Directions:

  1. Add 2 Tbsp of coconut oil to a skillet over medium-high heat. Add the sweet potatoes (or yams), along with a generous pinch of salt, cumin, and paprika. Cover the skillet with a tight-fitting lid and cook for about 5 minutes, tossing and flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
  2. Add the leeks and garlic and cook for an additional 5 minutes, covered, tossing and flipping occasionally. The hash is done when the potatoes are cooked and crisp and leeks are soft.
  3. Meanwhile, in a separate pan over medium heat, add the remaining tablespoon of coconut oil and crack the eggs directly into the pan. Cover the pan with a tight-fitting lid and cook 1 – 2 minutes, until the whites are set and the outer edges are just starting to curl up.
  4. Divide the hash between four plates and top with a fried egg. Add black pepper to taste, along with additional salt if desired, and serve hot.
  5. Enjoy!

 

Paleo Cilantro Lime Fajita Chicken Salad and

My Natural Family’s  Paleo Fajita Chicken Salad is great for supper or lunch!

Ingredients (serves 4):
For the vinaigrette:

  • 2 limes, juiced
  • ⅔ cup cilantro
  • 2 garlic cloves
  • 2 Tbsp honey
  • ½ cup light olive oil (do not use extra virgin)
  • 2 Tbsp white vinegar
  • 1 tsp real salt

For the marinade:

  • ½ cup cilantro
  • 2 limes, juiced
  • 2 tsp coarse real salt
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp chili powder
  • ¼ cup olive oil

For the salad:

  • 4 chicken breasts, cut into strips
  • 1 large yellow onion, peeled and sliced
  • 1 large yellow bell pepper, seeds removed, cut into strips
  • 2-3 heads Romaine hearts, cut into bit sized pieces
  • 1 avocado, sliced
  • ¾ cup cherry tomatoes, halved

Directions:
Make the vinaigrette:

    1. Place all ingredients in a food processor or blender and blend together until the garlic is well chopped and ingredients have emulsified.
    2. Refrigerate dressing.

Make the marinade:

  1. Using the same blender or processor that the vinaigrette was made in (you don’t need to wash it out), place all ingredients for the marinade inside and puree until garlic is finely chopped.
  2. Pour ½ of the marinade into a bowl or Ziploc bag and add chicken to the marinade.
  3. Pour the other half of the marinade into another bag or bowl and add the sliced onion and peppers to it. Let marinate overnight or for several hours, if possible. (You can also skip letting it marinade and use it immediately.)
  4. Prepare salad plates (or a large bowl) by placing lettuce, avocado sliced, and cherry tomatoes on each plate or bowl.
  5. Heat a large sauté pan or wok to high. Add the vegetables (do not add the marinade) to the hot pan and cook quickly, tossing with tongs or a spatula until the veggies are still crisp, but golden brown in spots. Remove from pan and keep warm.
  6. In the same pan on high heat, add the chicken and marinade to the pan and cook for 2-3 minutes, or until chicken is fully cooked and slightly caramelized. Toss with the vegetables.
  7. Top salads with the hot chicken and vegetables. Drizzle with the cilantro lime vinaigrette.
  8. Serve and enjoy!

Creamy Paleo Chicken Skillet

Looking for a healthy, easy, one skillet meal? Try this chicken recipe from Paleo Grubs!

Ingredients (serves 3-4):

  • 2 boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 slices bacon
  • 1 small yellow onion, chopped
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 6 oz. white mushrooms, sliced
  • 1/2 Tbsp white wine vinegar
  • 1 14.5-oz. can coconut milk
  • 2 cups fresh kale, stems removed and shredded
  • Salt and pepper, to taste

Directions:

  1. Cook the bacon in a large skillet until crispy. Remove to a paper towel-lined plate and crumble. Set aside. Discard the bacon fat from the pan except for one Tablespoon.
  2. Add the onion to the pan and sauté for 4-5 minutes until soft. Push the onion to one side and add the chicken to the pan. Lightly brown the chicken, and then stir in the bell peppers and mushrooms. Cook for an additional 5 minutes. Stir in the bacon.
  3. Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale.
  4. Cook for 3-4 minutes until the kale is wilted and the sauce is slightly thickened. Season to taste with salt and pepper.
  5. Serve warm and enjoy!

Sloppy Joes (Paleo, Whole30, GF)

Jay’s Baking Me Crazy has a recipe for healthy sloppy joes that can be made in about 30 minutes. If you aren’t avoiding breads, you can always serve these on sandwich buns. These are sure to be a hit with the whole family!

Ingredients (4-6 servings):

  • 2 Tablespoons coconut oil
  • 1 red pepper, or orange/green/yellow
  • 1 large onion
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 pound grass­fed beef
  • ¾ cup Paleo Whole30 Ketchup (or ketchup of choice if not following Whole30)
  • ¼ cup coconut aminos (or soy sauce if not following Whole30)
  • 2 Tablespoons tomato paste

Directions:

  1. Place the coconut oil in a large skillet.
  2. Dice up the red pepper and onion and sauté in the coconut oil over medium heat. Cook for about 5 minutes,
  3. until they start to soften and onions start to become translucent.
  4. Sprinkle with salt and garlic powder and stir in.
  5. Add the beef and break it up with a spatula. Cook until browned.
  6. Add ketchup, coconut aminos, and tomato paste and stir to combine.
  7. Let cook on low for at least 10 minutes. The longer it cooks the more the flavors will develop.
  8. Serve over zucchini noodles, a sweet potato, or just eat it out of a bowl!

Ooey Gooey Chocolate Chip Pumpkin Bars

Well, according to Starbucks and Facebook, pumpkin season is here! So here is a treat from Juli at PaleOMG for you to try!

Ingredients (makes 16 bars):

  • ¾ cup pumpkin puree
  • ½ cup butter or ghee or coconut oil, melted + extra for greasing dish
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • ¼ cup tapioca flour
  • 1 cup coconut sugar
  • 1 Tablespoon pumpkin pie spice
  • ½ cup dark chocolate chips (original used enjoy life mini chocolate chips)

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Grease an 8×8 glass baking dish with ghee, coconut oil or butter.
  3. Mix all ingredient together in a large bowl until well combined.
  4. Pour mixture into baking dish.
  5. Bake for 30 minutes or until a toothpick comes out clean.
  6. Let cool for 10 minutes before cutting and serving.
  7. Serve and enjoy!