Paleo Chick-fil-A
by http://stupideasypaleo.com/2013/08/09/paleo-chick-fil-a/


Ingredients for Paleo Chick-fil-A:

1 pound (500 g) of chicken breasts, cut into large chunks
1/3 cup dill pickle juice
1 egg, beaten
1 Tablespoon coconut milk
1 Tablespoon coconut flour
1 Tablespoon arrowroot flour
1/2 Tablespoon paprika (sweet or smoked)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Coconut oil for frying

Directions for Paleo Chick-fil-A:

Cut the chicken breast into large chunks, and put it in a zip top plastic bag. Pour the pickle juice into the bag. Let it marinate in the refrigerator for at least 2 hours. (I kept it in overnight).
After it’s done marinating, pour the pickle juice out of the bag.
In a small bowl, mix the beaten egg and coconut milk. Pour that into the bag and let it sit for about 10 minutes while you prepare the spice mix.

In another small bowl, mix the coconut flour, arrowroot flour, smoked paprika, salt, pepper, onion power and garlic powder.
Open the bag and drain out as much egg/coconut milk as you can. It doesn’t have to be 100% dry because you want something for the spice mix to stick to.
Pour the spice mix into the bag, close the top, and really massage it into the chicken. This may take a minute or two but you want all the pieces to be evenly coated.

In a large skillet over medium-high, heat a few tablespoons of coconut oil until the oil is very hot. Add a single layer of chicken (being careful not to crowd it) to the pan and fry on each side for about 3 minutes or until it’s completely cooked through. It took me two batches to cook one pound of chicken.

Crepes…or tortillas…or lasagna noodles (grain-free, paleo)

Ingredients (yields 10 crepes)
6 large eggs
1 cup unsweetened almond milk
3 tablespoons coconut flour, sifted
2 teaspoons coconut oil, melted
1 teaspoon arrowroot powder
¼ teaspoon sea salt
Coconut oil or butter for pan

Whisk the crepe ingredients together in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again.
Heat a crepe pan or skillet with enameled surface over medium-high heat.
Melt a small amount of oil or butter in the pan, swirling to coat the bottom and sides.
Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter. Fill any open spots with a drop of batter to make sure the pan is fully covered.
Cook for 1 minute until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out on a plate.
Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the pan every 3-4 crepes or if they begin to start sticking.

Primal Mocha


We’ve got a super simple recipe for you today. After all the Thanksgiving festivities, simpler is probably better in the recipe department.

So, start with your favorite cup of piping hot coffee and drop in a square of high-quality dark chocolate. Add a pinch of cinnamon. You can stop there if you like. Or, gussy it up with whatever transforms your Primal Mocha into an irresistible beverage: a little sweetener, a drizzle of heavy cream or coconut milk, a pinch of cayenne or nutmeg, or a drop of vanilla. Drink it straight up or throw it the blender to create a frothy coffee. And don’t forget a pinch of sea salt; it amps up the flavor of everything.

Why mess with a perfectly good cup of regular coffee? If you crave a mocha, this barely-sweetened, antioxidant-packed version is way healthier than anything you could buy in a coffee shop. Should you drink Primal Mochas every day? You could, but why would you when there are so many other delicious ways to fill your mug? Don’t forget about Primal Egg Coffee, Primal Egg Nog, or Egg-less Nog and Primal Hot Cocoa.

Servings: 1
Time in the Kitchen: 5 minutes

• 1 cup of coffee
• 1 square of high-cacao dark chocolate
• Pinch of cinnamon
• Optional add-ins: pinch of sea salt, heavy cream, coconut milk, vanilla, and/or a sweetener of your choice

Drop the square of dark chocolate into piping hot coffee. Stir well as the chocolate melts.

Add additional ingredients as desired. Drink straight up or throw in the blender (or use an immersion blender ) to froth it up.

Use a spoon to stir as you drink, as the chocolate settles towards the bottom.

Spaghetti Squash Noodle Bowl with OMG Sauce
by www.paleomg.com


Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 3-4

1 large spaghetti squash, cut in half lengthwise
1 pound ground pork
1 tablespoon Paleo Chef Sriracha
1 tablespoon coconut aminos
salt, to taste
3-4 cups spinach
2 cups broccoli, cut into florets
For the OMG sauce
2 tablespoons sunbutter (or almond butter or tahini)
juice of 2 limes
1 tablespoon white wine vinegar
1.5 tablespoons coconut aminos or gluten free soy sauce
2 tablespoons Paleo Chef Sriracha
½ tablespoon raw honey
1 teaspoon sesame oil
3 tablespoons coconut oil
2 teaspoons fresh ginger, grated
2 cloves of garlic, minced
½ teaspoon red pepper flakes
salt, to taste

Preheat oven to 400 degrees.
Cut spaghetti squash in half and place cut side down on a baking sheet.
Bake for 20-25 minutes until spaghetti squash gives when you poke the outside skin.
Remove the seeds and use a fork to remove the threads and place in a large bowl.
In a large pan or dutch oven, add ground pork along with 1 tablespoons sriracha and 1 tablespoon coconut aminos and cook over medium-high heat. Break up pork into small pieces and cook until completely cooked through. Place ground pork in the bowl with the spaghetti squash.
In the same pan with some of the fat rendered from the ground pork, add broccoli with a bit of salt.
Cook broccoli until slightly browned, then cover with a lid to help steam. Once broccoli has steamed, add spinach and a bit more salt on top of broccoli and cover to help steam until spinach is cooked through and soft.
Add pork and spaghetti squash to pan, mix it all together and keep on low to keep warm.
Whisk all ingredients for the sauce together.
Pour sauce onto spaghetti squash mixture and mix together until completely coated.

Pumpkin Pie Granola Parfaits
by www.paleomg.com


Prep time: 10 hours
Total time: 10 hours
Serves: 4-5


For the pumpkin pie
1 (14 ounce) can of pumpkin puree
3 tablespoons almond butter (or sunbutter if you are nut free)
2 tablespoons maple syrup
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon powdered ginger
pinch of salt

For the coconut whipped cream
1 (14 ounce) can of coconut milk (refrigerated overnight – I used Thai Kitchen)
1 tablespoon maple syrup
1 teaspoon vanilla extract
For the granola
1 cup PaleoKrunch Cinnamon Cereal

Mix together all pumpkin pumpkin pie ingredients together in a bowl until well combined.
In a different bowl, add the coconut cream that sits on top of the coconut water and whip together all coconut whipped cream ingredients until smooth. (leave behind the coconut water for shakes or whatever else)
In a bowl or an adorable jar, layer it up. Pumpkin, whipped cream, and paleo krunch cereal. Then eat up!

*The 10 hour prep time is the time that you leave the can in the fridge overnight. Duh.

hot & sweet ginger-garlic chicken
grain-free • gluten-free • dairy-free • nightshade-free* • sugar-free • sweetener-free • 21DSD
by www.balancedbites.com


PREP TIME: 5 minutes
COOKING TIME: 30-35 minutes
YIELD: 3 servings

1 tablespoon ghee or coconut oil
sea salt & black pepper to taste
6 bone-in, skin-on chicken thighs (or other cut, cooking time will vary)
1 small onion, finely sliced
2 cloves of garlic, minced or grated
1/2 teaspoon ginger powder or fresh ginger
1 teaspoon white sesame seeds (omit for autoimmune friendly)
1-2 pinches chili flakes (*omit for nightshade-free/autoimmune friendly)
1/4 cup coconut aminos (available at most Whole Foods Markets or local organic grocers/co-ops for around $5-7/bottle)
Preheat the oven to 425 degrees F.
In an oven safe cast iron or stainless steel skillet, melt the ghee, then season both sides of the chicken with sea salt and black pepper, and place skin side down into the pan for 5-6 minutes or until the skin browns and releases easily from the pan.
While the chicken cooks, combine the onion, garlic, ginger, sesame seeds, chili flakes, coconut aminos and more sea salt and black pepper in a small mixing bowl.
Flip the chicken thighs over so that they are now skin side up in the pan, then pour the sauce mixture over the chicken evenly and place the pan into the oven for 30 minutes or until the internal temperature of the chicken reaches 165 degrees.

Pumpkin Donut Cream Sandwich Cookies
by www.paleomg.com


Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 8

For the donuts
6 dried medjool dates, pitted
½ cup pumpkin puree
¼ cup coconut oil, melted
4 eggs
3 tablespoons coconut flour
½ tablespoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
½ teaspoon baking powder
pinch of salt
For the cream
1 (14 ounce) can of coconut cream OR coconut milk refrigerated over night*
1 tablespoon maple syrup
¼ teaspoon cinnamon
For the chocolate
1 cup Enjoy Life Chocolate Chips, melted
3 tablespoons coconut milk/water

Place dried dates in a food processor and pulse to break down.
Add pumpkin puree, melted coconut oil, and eggs to the food processor and puree until smooth.
Add coconut flour, cinnamon, nutmeg, ground cloves, ginger, baking powder, and a pinch of salt and puree once more.
*To make the donuts easy to pour and keep them a round shape, place donut puree into a plastic bag or pastry bag, cut the end off of the plastic bag so you can squeeze to mixture in a circle in the donut maker. If you are using a donut pan for the oven, preheat oven to 350 degrees.
Heat up a mini donut maker, grease the donut maker maker or pan, and use the bag to squeeze about 2 tablespoons of the mixture into each donut round.
In a mini donut maker, cook for 5-7 minutes. Times will vary with the different donut maker. If you are using a donut pan, cook for 20-25 minutes.
Remove donuts once cooked through and let rest and cool on a wire rack.
Once cooled, place in refrigerator for about 10 minutes. (the donuts will be easier to work with once they are a bit harder).
While the donuts cool, in a bowl, remove the coconut cream that sits on top of the coconut water (keep the coconut water for later) and whip together the coconut cream with a fork or whisk. Then add maple syrup and cinnamon and mix well. Place cream in a piping bag or plastic bag and then cut off the end.
In a bowl, melt chocolate chips and coconut milk/water that was left behind from the coconut cream via a double boiler or in a microwave.
Cut the donuts in half, carefully. On the bottom donut, pipe on the cream around the donut then place the top donut half on top of the cream. Then finish the donuts off by dipping them halfway into the melted chocolate.
Place donuts on a parchment lined baking sheet and into the freezer to harden the chocolate.
Once chocolate has hardened, eat up! Yields 8 mini donuts.
*I’ve found that Thai Kitchen full fat coconut milk is the best when it comes to coconut cream and water separating. But I have also seen coconut cream in a can at Sprouts and Trader Joe’s. So if you can find that, buy that instead!!

Teriyaki Beef Stir Fry
by www.paleomg.com


Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2-3

2 tablespoon coconut oil
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
½ cup coconut aminos or gluten free soy sauce
3 tablespoons honey
1 tablespoon Steve’s Paleo Chef Sriracha
1 teaspoon sesame oil
½ teaspoon fish sauce
2 tablespoons arrowroot powder, divided
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
½ yellow onion, thinly sliced
1 cup sliced button mushrooms
1 pound flank steak, thinly sliced against the grain
salt and pepper, to taste
chopped green onions, to garnish

Place a large pan or wok over medium heat. Add coconut oil along with minced garlic and grated ginger.
When garlic becomes fragrant, turn heat on low then add coconut aminos. Be sure that the pan has cooled down a bit before to keep the coconut aminos from splattering everywhere.
Once coconut aminos have been added, increase heat to medium-low and add honey, sriracha, sesame oil and fish sauce.
Bring sauce to a slow boil, then add 1 tablespoon of arrowroot powder, 1 teaspoon at a time and whisking to incorporate into the sauce. Meaning you will add 3 teaspoons total, whisking each teaspoon in at a time.
Once sauce has become think, add peppers, onion and sliced mushrooms to the sauce and coat in sauce. Let cook down for about 6-8 minutes or until onion is soft.
After the vegetables have cooked through, use a slotted spoon to remove the vegetable and set aside in a bowl.
Increase heat to medium-high temperature and add thinly sliced flank steak to the pan. Cook steak on both sides for 2-3 minutes, until barely any pink remains.
Add vegetables back into the pan and incorporate with the meat.
Since the meat will render some liquid, add the remaining tablespoons arrowroot powder into the mixture, teaspoon at a time, whisking the powder in with the mixture.
Top stir fry off with chopped green onions.

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