HAVE NOT TRIED Paleo Style Fried Chicken and Mashed Potatoes

Paleo Style Fried Chicken and Mashed Potatoes

To make chicken:
1 1.5 lb package of thin boneless skinless chicken breast
1.5 cups almond flour
1 tsp garlic powder
1 tsp sea salt
1 tsp Cajun seasoning of your choice( or all seasoning)
2 eggs
1/2 cup coconut milk
4 tablespoons olive oil

To make potatoes( cauliflower):
1 large head of cauliflower, cut into small pieces
Salt and pepper
1/4 cup coconut milk
1 clove garlic

Gravy:
1/2 cup chicken stock
1/4 cup coconut milk
almond flour left in skillet from cooking chicken
Salt and pepper

1. Start by mixing egg and coconut milk in a small bowl
2. On a separate plate mix almond flour, garlic salt, salt, and Cajun seasoning.
3. Place chicken breast in the bowl of egg and coconut milk and let soak for about 10-15 minutes.
4. Now heat olive oil in a skillet.
5. Dip chicken in almond flour mixture and cook in olive oil until fully cooked and crispy on the outside.
6. To make cauliflower potatoes start by steaming cauliflower.
7. Once it's steamed move it to your food processor and begin to process.
8. Add coconut milk, salt, and garlic to cauliflower and mix until smooth like mashed potatoes
9. To make the gravy remove cooked chicken from skillet, and save whatever is left in the bottom of the skillet for gravy
10. Keep cooking on high and add milk, broth, seasoning, and almond flour to skillet. Once it is boiling turn heat to low and let simmer until it thickens.
11. Serve on top of mashed cauliflower.

Chicken and Broccoli Casserole

Paleo Chicken and Broccoli Casserole
Recipe adapted from Quick & Easy Paleo Comfort Foods

2 tbsp olive oil
1 pound chicken breasts, skinless boneless diced
1 pound chicken thighs, skinless boneless diced
1 large yellow onion, diced
1 tbsp minced garlic, jarred
6 cups broccoli florets, fresh
5 cups cauliflower florets, fresh
1 cup unsweetened coconut milk
1 cup organic chicken broth
2 tsp garlic powder
2 tsp curry powder
1/2 tsp cayenne pepper
Salt and pepper to taste
1/2 tsp paprika

Preheat oven to 425. Heat oil in a large skillet. Brown and cook chicken for 5 minutes until no longer pink. drain and add to a rectangular baking dish. In same skillet, add onions and garlic; cook 5 minutes. Add broccoli and 1/2 inch water. Cook broccoli 5 minutes until tender. Meanwhile, in a large pan, add cauliflower, coconut milk and broth. Bring to boil, then reduce to medium and cover for 10 minutes until fork tender. Add drained broccoli mixture to dish with chicken. Transfer cauliflower mixture in batches to food processor; add spices to processor and pulse until no lumps remain. Pour over chicken and broccoli in batches. Top with paprika and bake for 10 minutes or until slightly browned and bubbling.

Cauliflower Mashed Potatoes

6 garlic cloves

1 tsp olive oil

1 large cauliflower head, florets only

2 tbsp ghee

1 ½ tsp sea salt

1 ½ tsp pepper

1/3 cup almond milk

Preheat the oven to 425. Line two large baking sheets with parchment paper. Make an aluminum foil packet for the garlic. Taking a piece of foil, place garlic in the middle, drizzle with oil and fold two sides together to fold at both ends. Roast in the oven. In a large bowl, combine cauliflower, ghee, salt and pepper; toss to coat. Transfer to the prepared baking sheet; roast for 20 minutes. Remove cauliflower and garlic from the oven. Transfer both to a food processor, add almond milk and puree until smooth.