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.

Slowcooker Pork Ragu

Slowcooker Pork Ragu 
Adapted from Real Simple
Makes 6 Servings

1 cup carrots, diced finely
1 medium onion, diced finely
1 tbsp minced garlic
 2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano
kosher salt and black pepper
1 14.5-ounce can diced tomatoes
24 oz. (1.5 pounds) boneless pork butt, trimmed and cut in half

In a slow cooker, combine carrot, onion, garlic, tomato paste, thyme, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper. Add tomatoes (and juices); add pork and turn to coat. Cover and cook until the pork is very tender, on on high for 5. Remove pork, shred it with two forks, and add it back to the slowcooker for 20 minutes. 

Soy Glazed Salmon

Soy Glazed Salmon
Makes 2 Servings
Recipe adapted from MarthaStewart.com

1 tbsp light brown sugar
1 tbsp olive oil
1 tbsp coconut aminos
1 tbsp fresh lemon juice (juice from ½ lemon)
½ tbsp dry white wine (or water)
8 oz. salmon, skin removed
optional topping: sesame seeds

Cook rice per package instructions on stove. Preheat oven to 400 degrees. In a small bowl, stir sugar, oil, soy sauce, lemon juice and wine until sugar has dissolved. Spray nonstick cooking spray in square baking dish. Add fish in a single layer. Pour glaze over fish and turn to coat evenly. Bake until fish is opaque, 15 to 20 minutes. Serve over cauliflower rice, spooning remaining glaze on top as a sauce. Sprinkle with sesame seeds if desired.

Balsamic Glazed Chicken

Balsamic Glazed Chicken *Requires Overnight Marinade*

3-4 pounds chicken (or thighs/breasts)

2 tbsp olive oil

1/2 cup balsamic vinegar

3 tablespoons tamari or coconut aminos

1 tablespoon raw honey

Add chicken to slow cooker. Combine remaining ingredients in a small bowl. Pour over chicken. Cook on low for 6-8 hours. 

Honey Garlic Chicken

Honey Garlic Chicken

3-4 pounds drumsticks (or thighs/breasts)

1/3 cup raw honey (melted)

1.5 tbsp minced garlic

2 tbsp olive oil

½ tsp sea salt

½ tsp pepper 

Add chicken to slowcooker. In a small bowl, mix honey, garlic, olive oil, salt and pepper until liquid. Drizzle ingredients over chicken, and stir so the sauce covers chicken well. Cook on high for 4 hours.

2-Ingredient Pepper Roast Beef

2-Ingredient Pepper Roast Beef

Got from my MIL

1 lean boneless roast beef (3-4 pounds)

1 jar Pepperoncini peppers

Add all to slowcooker (if you want it less soupy, don’t add all juice from jar). Cook on low for 6 hours. Shred with two forks and cook for another 2 hours.

Paleo Zoodles & Meatballs

Paleo Zoodles & Meatballs
Makes 4 Servings
Idea from my friend Josie; Adapted from Nom Nom Paleo

6 Zucchini
8 oz. ground beef
8 oz. Hot Italian Sausage
1 egg
1 cup diced fresh basil, divided
2 tsp olive oil
2 tsp minced garlic
2 cups organic/gluten-free spaghetti sauce

In a large mixing bowl, add beef, sausage, egg and half of the basil. Mix together, then roll into meatballs 1” in diameter. Heat large pan over medium heat. Add olive oil and garlic, then meatballs. Brown, turning often until all are browned and cooked through, 7 – 8 minutes. Top with spaghetti sauce and put lid on for 10 minutes over simmer. While simmering, use julienne peeler to make “zoodles.” Add all to a large, microwave-safe bowl and cover with wet paper towels. Microwave for two minutes and set aside. Remove meatballs from heat and add remaining fresh basil on top. Serve over zoodles.

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.

Fish Tacos

Paleo Fish Tacos with Creamy Chipotle Sauce
Recipe adapted from Ancestral Chef and Food Network
Makes 4 Servings

1 pound tilapia, cut in half longways
3 tbsp coconut flour
1 tbsp garlic powder
1 tsp salt
2 tsp cumin
Dash of pepper
3 tbsp coconut oil
1 tsp garlic

Mix flour, garlic powder, salt, cumin and pepper in a shallow bowl. Add tilapia and coat on each side, flipping 6 times and placing onto a clean plate or sheet of parchment paper. Heat oil in a large skillet over medium-high heat. Add garlic to pan and stir for 10 seconds until fragrant. Place tilapia in skillet and cook for 3 minutes on each side. Serve in lettuce wraps or Paleo tortillas with chipotle mayo (recipe below) or white sauce (1/2 cup paleo mayo; 1 tbsp lime juice; 1 tsp oregano; ½ tsp cum; dash of chili pepper).

Creamy Chipotle Sauce
Recipe adapted from Paleo Comfort Foods

½ cup Paleo mayo (recipe here)
½ cup cilantro
1 tsp minced garlic
1 tbsp olive oil
2 chioptle peppers in adobo sauce
Optional: Juice of 1 lime

Combine ingredients together in a mini blender or food processor and mix well; refrigerate until ready to serve. Add to  fish tacos, burgers, etc.

Paleo Spaghetti Pie

Paleo Spaghetti Pie
Found on PalOMG
Makes 4 Servings

1 spaghetti squash (600 – 800 grams)
1 pound hot Italian sausage (5 links)
½ yellow onion, diced
1 cup sugarfree pizza sauce
1 tsp dried basil
¼ tsp red pepper flakes
3 eggs, whisked

Preheat oven to 400. Cut spaghetti squash in half lengthwise. Place it cut side down on a baking sheet; bake for 25 minutes until skin gives when you press on it. Remove from oven and decrease heat to 350. While squash bakes, grease square baking dish with olive oil and cook sausage and onion together over medium heat in a large pan. Add pizza sauce, basil and red pepper flakes. Once squash has cooled, remove squash threads into dish. Pour cooked/hot sausage mixture over squash threads. Pour whisked eggs on top and gently mix into dish until you no longer see eggs. Bake for 1 hour until crust appears on top.

Everyday Spaghetti

2 pounds ground beef

½ red onion

½ cup Italian parsley

3 tbsp rosemary

3 heirloom tomatoes
1 15 oz. can tomato sauce

2 tsp sea salt

½ tbsp garlic powder

2 tbsp dried basil

Pinch of cayenne pepper

1 bay leaf

Splash of red wine

3-4 garlic gloves

Brown mean in large soup pan. While meat browns, combine onion, parsley, garlic and rosemary into a food processor. Pulse on low for 15 seconds. Add tomatoes and process again until tomatoes are broken down but still chunky. Add tomato sauce and process once more. Once the meat is cooked, add dry spices and mix well. Add tomato sauce from food processor, and bay leaf and red wine. Mix well and bring to simmer. Simmer for 20 minutes. 

Pecan-Crusted Chicken

Pecan-Crusted Chicken

½ cup spicy brown mustard

2 tbsp honey

1 cup pecans

4 chicken breasts (boneless, skinless)

Preheat oven to 350. In a bowl, whisk together mustard and honey. Toss pecans in food processor and pulse until chopped. Pour them into a large bowl and set aside. Using a paper towel, remove moisture from chicken breasts. Taking one at a time, roll in mustard mixture and coat on both sides, then transfer to pecans and cover both sides. Place on a greased glass baking dish and sprinkle with sea salt. Bake 45 minutes or until juices run clear.

Grilled Coconut Curry Chicken

Grilled Coconut Curry Chicken

6 tbsp cooking fat

1 onion, finely diced

4 cloves garlic, minced

2 tbsp yellow curry powder

2 cups canned crushed tomatoes

1 cup coconut cream

2 tsp salt

1 tsp black pepper

3 pounds bone-in, skin-on, split chicken breasts (4 pieces)

2 limes, quartered

Make sauce: melt cooking fat in saucepan over medium heat. When fat is hot, add onion and cook 2-3 minutes. Add garlic 30 seconds. Add curry powder 20 seconds. Add tomatoes and simmer 5 minutes. Puree with immersion blender until smooth. Let cool. Add coconut cream, salt and pepper. Place chicken in shallow bowl; brush a bit of sauce on each side (save bulk for when you serve). Preheat grill to high heat/500 degrees. Remove from sauce; add breast-side down and sear 2 minutes. Turn so bone side Is down and place over indirect heat. Cover with lid and cook until temperature is 160; 10-15 minutes depending on thickness. Let rest for 5 minutes then squeeze with lime juice and top with curry sauce. Serve with Cauliflower rice.