BAKED PALEO SWEET POTATO CHIP CHICKEN TENDERS

 
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Here is what goes into the Baked Paleo Sweet Potato Chip Chicken Tenders:
Serves 3-4

2lbs of organic chicken breasts, cut into strips 

2 eggs, whisked

½ cup of unsweetened almond milk

1 bag of Jackson Honest Sweet Potato Chips

2 tbsp of fresh or dried parsley

1 tbsp of garlic powder

pink sea salt & pepper to taste

DIRECTIONS:

1)    Preheat oven to 425 degrees and line a baking sheet with parchment paper (If you have a cooling rack, place this on top instead of the parchment paper. Helps get them extra crispy! I use this one)

2)    In a large dish, combine the crushed chips, fresh or dried parsley, garlic powder, pink salt & pepper. Stir until well mixed. 

3)    In a separate dish, combine the eggs and almond milk. Season with a bit of pink salt & pepper and whisk.

4)   Drag the tenders through the egg wash and then through the chip mixture. Press the chips into the chicken and make sure all sides are covered. 

5)    Transfer the coated chicken tenders to the baking sheet and spray the top with cooking spray (I prefer avocado or olive oil). 

6) Bake for 25 minutes at 425 and then after, turn the broiler on and broil on high for 1-2 minutes. Make sure you watch them cook though! There is a fine line between extra crispy and burned!

ENJOY!

 
 
 

SWEET POTATO PAD THAI

 
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Here is what goes into the Sweet Potato Pad Thai:
Serves 2-3
Prep Time: 10 min Total Time: 20 min

INGREDIENTS

FOR THE PAD THAI:

2 medium sweet potatoes

2 boneless skinless organic chicken breasts

half a red onion, sliced

bunch of green onions, chopped

2 garlic cloves, minced

1 cup of mung bean sprouts

1/2 cup of sliced almonds

1/2 tsp of black pepper + more to taste

2 tsp of garlic powder

2 tsp of dried ginger

4 tbsp of sesame oil

2 tbsp of arrowroot powder

FOR THE SAUCE:

1/4 cup of coconut aminos

1/8 cup of fish sauce

1/8 cup of brown rice vinegar

1 tsp of toasted sesame oil

juice of half a lime

2 tbsp of date syrup

1 garlic clove, minced

pink sea salt & pepper to taste

DIRECTIONS:

1) Place a large pan over medium high heat and add ½ tablespoon of sesame oil. Peel and chop off the ends of the sweet potatoes and use a julienne peeler and peel them to their core. 

2) Toss them in the pan and cook for about 5  minutes or until tender but not too soft. Once done, take off heat, put in a bowl and set aside. 

3)    Slice the chicken breasts against the grain into thin slices and then into squares. Place the sliced chicken in a bowl and season with pink sea salt and pepper. Add 2 tbsp of arrowroot starch. Toss to coat all of the chicken evenly.

4)    Heat 2 tbsp of sesame oil over med-high heat in a large non-stick pan. Add chicken and sauté until chicken is cooked through, about 8 minutes. Then add in the red onions and continue to sauté for about 4 minutes.

5) While that is cooking, combine all the ingredients for the sauce into the blender and combine. Adjust seasoning to preference. 

6)   Turn heat down to medium-low and push the chicken onion mixture to the side of the pan. Whisk 2 eggs together, then pour them into the pan on the empty side. Let them set and then chop up and toss into the chicken&onion.

7) Turn the heat down to low and add in the sweet potatoes, the mung beans, the green onion, and the sliced almonds. Toss until combined and then pour the sauce lightly to start. Use as much as desired!

ENJOY!

 
 
 

ONE PAN PESTO SALMON AND ROASTED VEGGIES

 
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Here is what goes into the One Pan Pesto Salmon and Roasted Veggies:
Serves 2
Prep Time: 15 min Total Time: 40 min

FOR THE SALMON:

2 filets of center cut wild caught salmon (6oz)

1 bunch of asparagus

1 lbs of brussel sprouts, cut in half

2-3 tbsp of olive oil

1 tsp of dried oregano

1 tsp of dried basil

Pink sea salt & pepper to taste

FOR THE PESTO:

¼ cup of olive oil

2 cups of packed fresh basil

¼ cup of nutritional yeast

1 cup of cashews, roasted

½ of a lemon juiced

¼ tsp of sea salt

DIRECTIONS:

1)    Preheat oven to 400 degrees and cover a baking sheet with parchment paper.

2)    Remove the tough ends of the brussel sprouts and asparagus. Cut brussels in half length wise (I even like to shred them a little).

3)    Place them on the baking sheet and spray with olive oil spray. Season evenly with sea salt & pepper. Place them in the oven to roast for 20 minutes.

4)    As the veggies are starting to cook, wash the salmon filets and pat dry. Drizzle with a little olive oil, the oregano, basil, sea salt and pepper.

5) Put all the pesto ingredients in a food processor and pulse until desired consistency. 

6)    Once the veggies are done, take them out and toss around.  Make some space and place the salmon in the middle of the veggies.

7) Place the baking sheet back in the oven and bake for 12 more minutes. If you like the pesto to be warmed, take the pan out at 2 minutes left and cover the salmon. Cook for the additional two minutes.

OPTIONAL: I love to top my salmon with some microgreens for freshness!

ENJOY!

 
 
 

TURKEY MEAT SAUCE (PALEO FRIENDLY!)

 
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Here is what goes into the Turkey Meat Sauce
Serves 4
Prep Time: 20 min, Total Time: 40 min

1 lbs organic ground turkey

2 large carrots, finely chopped

2 stalks of celery, finely chopped

1 sweat onion, diced

1 cup of lacinato kale, finely shredded

1 15oz can of fire roasted diced tomatoes (I use Muir Glen)

1 15oz can of tomato sauce (I use Muir Glen)

3 garlic cloves, minced

2 tbsp of avocado oil

1 tsp of dried oregano

1 tsp of dried basil 

2 tsp of granulated garlic powder

pinch of red pepper flakes

pink sea salt & pepper to taste

OPTIONAL: Aged Balsamic Vinegar for an added level of flavor!

OPTIONAL FOR TOPPING: Nutritional yeast and microgreens!

DIRECTIONS:

.1)   Heat a large skillet with 1 tablespoon of avocado oil and add in the garlic and onion. Sauté until golden brown (about 5-7 minutes). Add in the kale, carrots and the celery, season with pink sea salt, pepper and garlic powder. Continue to sauté until veggies seem soft. 

2)    Push veggies to the side of the pan and add in the other tablespoon of avocado oil. Once hot, add in the ground turkey. Break up into small pieces and once cooked through, mixed together with the veggies. Add in the red pepper flakes. 

3)    Pour in the can of diced tomatoes and the can of tomato sauce. Stir gently until all is combined. Add in the dried basil, dried oregano and extra garlic powder. Bring to a light boil, then turn the heat down to low.

4)  Continue to watch and stir. Once the sauce starts to thicken, you can add in the balsamic vinegar if you are using it.

5) Once you have tasted and are enjoying the flavors, you are ready to eat! I have been loving this over the Cappello's Fettuccine or some roasted zoodles! 

NOTES: The longer it cooks, the deeper the flavors are! If you have some time, let this sit for a bit.

ENJOY!

 
 
 

GRILLED LIME FISH TACOS

 
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Here is what goes into the Grilled Lime Fish Tacos
Serves 4
Prep Time: 25 min, Total Time: 35 min

FOR THE FISH:

1 lbs of wild caught white fish or red snapper

1 tbsp of avocado oil

1 lime, juiced

2 tsp of date syrup

3 garlic cloves, minced finely

1 tbsp of chili powder

1 tsp of cumin

1 tsp of paprika

¼ tsp of cayenne pepper

Pink sea salt & pepper to taste

FOR THE AVO MANGO SALSA

½ a lime, juiced

1 ripe mango, diced

1 avocado, diced

half a jalapeño, diced fine

1 garlic clove, finely minced

1 handful of fresh cilantro, finely chopped

pink sea salt & pepper to taste

FOR PLATING:

8 Siete Family Tortillas

DIRECTIONS:

1)    Preheat grill to medium-high heat and spray

2)    Place fish in a large Ziploc bag and add olive oil, lime juice, date syrup, garlic, chili powder, cumin, paprika, cayenne pepper, pink sea salt and pepper. Let marinade for 20 minutes.

3)    Use this time to prepare the salsa. Combine all ingredients in a bowl and stir. Adjust seasoning to preference. 

4)    Remove fish from marinade and place it onto the grill. Grill fish on each side for about 5-7 minutes. Remove fish and set aside on a warm plate.

5)    Grill the Siete Family Tortillas for 15 seconds on each side, or until you see little grill marks.

6)    Divide fish evenly, topping it with my sprouted seedy slaw, avocado mango salsa (I love to add some kale microgreens on top too and some Primal Kitchen Chipotle Lime Mayo to dip!)

ENJOY!

 
 
 

VEGAN ROASTED CASHEW PESTO AND TURKEY MEATBALLS

 
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Here is what goes into the Vegan Roasted Cashew Pesto and Turkey Meatballs:
Serves 5
Prep Time: 25 min, Total Time: 45 min

FOR THE MEATBALLS:

1 lbs organic ground turkey

1 large carrot, finely chopped

1 red bell pepper, diced

1 sweet onion finely diced

½ cup spinach, finely chopped

½ cup fresh basil, finely chopped

1 egg

3 garlic clove minced

1 tsp oregano

1 tsp garlic powder

Sea Salt and pepper, to taste

1 tbsp of avocado or olive oil

FOR THE PESTO:

¼ cup of olive oil

2 cups of packed fresh basil

¼ cup of nutritional yeast

1 cup of cashews, roasted

½ of a lemon juiced

¼ tsp of sea salt

DIRECTIONS:

1)    Pre-heat oven to 400 degrees F and line one small and one large baking pan with parchment paper.

2) On the small pan, evenly spread out the cashews and season with sea salt, garlic powder and ground pepper. Place in the oven and roast for about 8 minutes (or until golden brown). Once done, set aside to cool. 

3)    Place a large sauté pan over medium and heat the oil. Add onion, carrot, pepper, spinach, basil and garlic. Season with sea salt and pepper and cook until fragrant. Place in a large bowl and let cool for about 5 minutes.

4)    Whisk the egg in a separate bowl and set aside.

5)     Add the turkey meat to the veggie mixture. Add the egg and remaining spices and mix together until it is really combined.

6)     Spray the parchment paper, on the large baking pan, with olive or avocado oil and form into small size meatballs (I love using a tablespoon ice cream scooper! Like this one) Make sure they DO NOT touch!

7)     Place in the oven and bake for around 30-35 minutes, or until the top of the meatballs start to brown.

8)     While the meatballs are baking, make the pesto! Put all ingredients into the food processor and pulse until at desired consistency.

9)    Once meatballs are done, take them out and put them into a medium mixing bowl. Pour pesto over and carefully mix until all covered.

10)     Serve over a plate of yummy zoodles or grain free pasta (I love Cappello's!)

ENJOY!

 
 
 

CAULIFLOWER FRIED RICE WITH SHRIMP

 
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Here is what goes into the Cauliflower Fried Rice with Shrimp:
Serves 3-4
Prep Time: 15 min, Total Time: 35 min

FOR THE RICE:

1 cup of finely diced carrots (about 1 and a half carrots)

½ a yellow onion, diced

1 red bell pepper, diced finely

3 cloves of garlic, minced

½ a head of broccoli cut into florets

2 cups of cauliflower rice

4 scallions (light green part only)

2 eggs

2 tsp of toasted sesame oil

2 tbsp of avocado oil (olive oil works too)

1 tbsp of toasted sesame seeds (or more if you are me!)

2 tbsp of coconut aminos

1 pinch of crushed red pepper flakes

1 tsp of date syrup

Pink sea salt & pepper to taste

FOR THE SHRIMP (Can work with any protein too):

1 lb of peeled, deveined wild caught shrimp, tail on

2 tbsp of avocado oil (olive oil works too)

1 tsp of toasted sesame oil

Pink sea salt & pepper to taste

DIRECTIONS:

1) Heat avocado and sesame oil over medium heat in a large pan. Add onion, carrots, garlic, red pepper, sea salt and pepper. Saute for about 5 minutes.

2) Add in the broccoli and continue to sauté, stirring frequently for about another 5-7 minutes.

3) White the veggies are cooking, heat one tbsp of avocado oil and 1 tsp of sesame oil in another pan over medium heat. Make sure the oil is evenly coated in the pan and add shrimp. Cook through until the shrimp is golden brown on the edges. This should take around 4-5 minutes on each side. Remove from heat and set aside.

4) Turn the heat under the veggies down to low, and push them all to one side so that the other side is empty. Whisk together two eggs and pour them into the empty side of the pan. Let them pretty much set and then scramble them until it is all cooked through.

5) Mix eggs with the veggies and add in the cauliflower rice. Stir to combine and then add in the scallions. Saute all together until the cauliflower rice is cooked through. Around 5 minutes.

6) Add in the coconut aminos, red pepper flakes, date syrup, sea salt and pepper.

7) Add the cooked shrimp and toss all together.

8) Top with the toasted sesame seeds.

ENJOY!

 
 
 

TACO STYLE SHREDDED CHICKEN

 
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Here is what goes into the Taco Style Shredded Chicken:

1 lb of organic boneless skinless chicken breasts

2 tbsp of olive oil

½ cup of medium salsa (I use Muir Glen)

¼ cup of hot sauce (I like Cholula)

1 14.5oz can of diced tomatoes

1 white onion, diced

3 cloves of garlic, minced

1 tsp chilli powder

1 tsp ground cumin

1 tsp onion powder

1 tsp paprika

1 tsp of nutmeg

1 tsp of cinnamon

1 tsp of oregano

2 cups of chicken broth or bone broth

Sea salt & pepper to taste

DIRECTIONS:

1) Add the olive oil to a Dutch oven and heat over medium-high heat

2) Add the chicken to the dutch oven and space out as even as you can

3) In a saucepan, heat olive oil over medium heat and sauté onion and garlic until fragrant. Add to the chicken.

4) Add the remaining ingredients to the Dutch oven and bring to a boil. Let boil for about 5 minutes then reduce heat to a simmer.

5) Cover and let simmer for about 90 minutes.

6) Take chicken out and put it on a cutting board to shred. 

7) Once shredded, add the chicken back to the pot and let cook on low heat for an additional 20 minutes to absorb the liquid. 

***THIS COULD ALSO BE DONE IN A SLOW COOKER.
Follow same method, just cook on low for 4 hours!

ENJOY!