Almond Flour

Breaded Chicken Cutlets/Tenders (Gluten/Grain Free)

February 19, 2018
Course

Chicken tenders…for kids young and old! They just never get old! These cutlets are wonderful served over creamy pasta, cauliflower rice and gravy, or make them into tenders and dip them in some good ol’ RANCH! You can’t go wrong. Totally kid-approved!

These are made with a combination of gluten free flours and spices that make the crust, crispy and flavorful! Don’t let fried chicken intimidate you. These are a great way to try it out! They’re super simple to bread and fry – you’ll impress yourself! 😉

 

Print Recipe
 Breaded Chicken Cutlets/Tenders (Gluten/Grain Free)
Course Appetizers, Dinner
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
cutlets
Ingredients
Course Appetizers, Dinner
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
cutlets
Ingredients
Instructions
  1. In a medium sized bowl (big enough to toss chicken pieces in), beat the egg and water. Set aside.
  2. In a shallow bowl or plate, add 1/4 cup of arrowroot powder.
  3. In a large bowl, mix together remaining ingredients (except for the chicken breasts).
  4. On a cutting board, slice each chicken breast into 2-3 thin slices. (about 1/4-1/2 inch thick) You do this by placing the chicken breast, flat on the board, and laying your hand on top. Hold your knife sideway (parallel to your hand and the board), and cut into the breast. Eyeball it and cut 1/4 inch above the cutting board, leaving a thin chicken slice. I typically can do this 1-2 more times with each breast. It just depends on the thickness.
  5. You can also make tenders, by simply cutting the breast into long chunks. Cooking times may vary with the thickness of the chicken pieces.
  6. In a large, deep cast iron skillet (you could use a good, nonstick or heavy bottom pan/pot), heat oil over medium high heat. (it should take about 4-5 minutes to heat up)
  7. Dip each piece of chicken in arrowroot powder, being sure to evenly coat all sides. Use a fork or your fingers! You might get a little messy! (It's worth it though!)
  8. Follow by dipping each piece of chicken into egg mixture.
  9. Finally, coat all sides of each piece with the seasoned flour mixture, being sure to pat the mixture onto the chicken.
  10. Gently shake off excess flour and place each chicken cutlet into hot oil. Make sure it sizzles when you place it in there. That helps to get a nice crust on the chicken! (Do not over crowd the pan. I usually fit about 3 pieces at a time.)
  11. Cook for 4-5 minutes or until the edges begin to turn golden brown and flip. You should easily be able to flip the chicken when it's done on the first side. If it sticks, do not flip, and cook for another minute or so.
  12. Cook the chicken pieces for 3-4 min on the other side. The thinner you slice the chicken, the quicker it will cook! Usually, when both sides are evenly browned, it's done.
  13. Repeat steps 7-12 until all of the chicken is cooked.
  14. I like to keep the chicken cutlets/tender warm by placing them on a baking rack on top of a baking sheet in a 250 degree oven. It keeps them nice and crispy until you're done cooking them all!
  15. Serve over pasta or rice, or with some Ranch or BBQ sauce! 🙂
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Raw Double Chocolate Brownie Bites (Dairy Free)

February 9, 2018
Course

I’m always looking to make new treats in our house! Preferably something that I’ll feel good about eating! These chocolately, protein-packed, low carb bites are the perfect, guilt free treat! They come together in a pinch and there’s no need to turn the oven on! It’s a plus when I can pack something convenient AND yummy with protein and healthy fats! Those two things keep you feeling satisfied throughout the day, making these little bites a perfect snack! I must add, though, they’re addicting and VERY easy to devour! But hey, they’re filled with GOOD things, so don’t beat yourself up if you eat one too many! There’s tons of protein from the almond butter, and collagen peptides. BONUS! There’s COLLAGEN in these! That helps to promote healthy skin, hair, and nails…which is awesome in my book! However, it also aids in gut health, which is a department my husband is lacking!

Give these a whirl the next time you’re craving something sweet or just don’t feel like waiting for a batch of brownies to bake!

Print Recipe
 Raw Double Chocolate Brownie Bites (Dairy Free)
Course Snacks, Sweets
Prep Time 2 minutes
Passive Time 20 minutes to set
Servings
balls
Ingredients
Course Snacks, Sweets
Prep Time 2 minutes
Passive Time 20 minutes to set
Servings
balls
Ingredients
Instructions
  1. In a bowl, mix together all ingredients, except for the chocolate chips, until smooth. After everything is combined, stir in the chips.
  2. Divide dough into bite-sized balls. I like to use a melon baller/mini ice cream scoop. A tablespoon measuring spoon works just fine too!
  3. Lay balls onto a pan and place in freezer for at least 20 minutes to harden.
  4. Store in an airtight container in the refrigerator or freezer.
Recipe Notes

*Depending on how sweet you like things, use more or less maple syrup or honey. Obviously, the less you use the better! I find that you don't need more than 3 tbsp, especially with the sweetness added from the chocolate chips. That sweetness, alone, may be enough for some.

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Boneless Buffalo Wings – Gluten/Grain Free

January 28, 2018
Course

For being as good as these wings are, they’re SO EASY! I have found that buying good quality chicken (and meat, in general) goes a long ways in how tasty a dish is! This isn’t to say that $1.99/lb chicken is terrible. I’ve just found that meat to dry out easily and be a tad bitter tasting. All of this isn’t to say that you can’t use that chicken. Use your own discretion. Personally, I buy the most natural, organic brand of chicken, if possible. I understand, everyone’s budget is different, but shop the sales! They’re out there! Look for words like “cage free” and no hormones, steroids, or antibiotics. You might pay a bit more, but not only is it better for you, there’s a difference in taste! My husband can always tell if I’ve bought a cheaper brand! 😉

Back to these wings! You can choose to sauce them up, like we do, just eat them plain, or dip them in whatever sauce you’d like! They’re tasty in just about any form! I like to dip them in ranch. You can check out my handy Ranch Seasoning Mix and make your own! I mix that into some homemade mayo and a little almond milk and I’m good to go! I always keep a jar of that mixed up! It goes on everything!


Print Recipe
 Boneless Buffalo Wings
Course Appetizers, Dinner
Cook Time 15-20 minutes
Servings
wings
Ingredients
For the wings:
For the buffalo sauce:
Course Appetizers, Dinner
Cook Time 15-20 minutes
Servings
wings
Ingredients
For the wings:
For the buffalo sauce:
Instructions
  1. Combine your butter and hot sauce and set aside. You'll want this ready when the wings are all done.
  2. Cut your chicken in desired size wings. I typically aim for 2-inch chunks. Try to make them all the same size for even cooking time. Remember, the bigger you make them, the longer they'll take to cook.
  3. Over medium high heat in a large pot, heat up the oil. I also like to have my oven heated up to 300 degrees to transfer my cooked wings to while I cook the other batches. This helps them stay crispy!
  4. In one bowl, combine the flours and seasonings.
  5. In another bowl, beat up the eggs. I typically need closer 1 1/2 eggs, so I usually go ahead and beat up 2. If you happen to only have one (that has happened to all of us!), just add a tablespoon or two of water to the one and you'll be just fine!
  6. First dredge your chicken wings in the egg. Be sure to shake off the excess egg so the flour mixture doesn't get too wet. Then dredge the chicken in the flour mixture making sure to press the flour into the chicken to coat well, also shaking off excess.
  7. Place chicken wings in hot oil and cook for about 4 minutes on each side. Don't over crowd your pan! I cook about 8 in each batch. Once the bottom has turned a golden brown - flip!
  8. Cook the remaining side for another 4 minutes and remove from the oil. I place them directly in the oven on a rack over a sheet pan.
  9. Repeat steps 6-8 until all of your chicken is cooked.
  10. In a large bowl, pour your hot sauce mixture over the wings and toss!
  11. EAT IMMEDIATELY! Not that anyone needed directions on that part! 😉
Recipe Notes

*If you cannot find cassava flour, use 1/4 cup more of almond flour (total 1/2 cup) and sub 1/2 cup of arrowroot powder for the cassava.

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Single-Serve Blueberry Muffin (Dairy, Gluten, & Grain Free)

January 19, 2018
Course

This recipe is perfect when you just want one muffin to yourself! …Or when you don’t want to practice self control by not eating a whole batch of some baked goods! You can bake it all in one little crock for a muffin sized helping, or divide it into 3 cupcake tins – whichever you have on hand!

It’s super moist and has just the right amount of sweetness for breakfast!



Print Recipe
 Single-Serve Blueberry Muffin (Dairy, Gluten, & Grain Free)
Course Breakfast
Cook Time 35 minutes
Servings
large muffin
Ingredients
Course Breakfast
Cook Time 35 minutes
Servings
large muffin
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine all ingredients, except for the blueberries. You'll want to gently fold those in last.
  3. Once all of the ingredients are combined, add the batter to a small oven-safe crock, muffin pan, or a cupcake pan (this batch makes 3 standard sized cupcakes).
  4. If using one baking dish or muffin pan, bake for about 30-35 minutes or until the center is done. This may vary depending on the thickness of the muffin. If using cupcake liners, bake for 18 minutes.
  5. ENJOY!
Recipe Notes

*If subbing coconut oil, make sure to combine all of the ingredients very well before adding the milk and egg. Those colder ingredients will prevent the batter from mixing properly.

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Paleo Tortillas/Crepes

January 11, 2018

Since the first day I made these, my husband has been obsessed! He actually says that he likes them better than regular tortillas. I have to admit that they do NOT taste like corn or flour tortillas. I can’t fake that corn taste. NO CAN DO. They actually have a bit of an eggy flavor that we personally love!



The best part about these is that they are almost indestructible. haha! They don’t break when you fold them up. A broken taco is a quick way to ruin your meal. 🙁 These tortillas will never let you down in that department!

These shells can also double as crepes! Fill them with eggs and veggies or berries and some coconut whipped cream for a yummy breakfast!



Print Recipe
 Paleo Tortillas/Crepes
Prep Time 2 minutes
Cook Time 5-10 minutes
Servings
tortillas
Ingredients
Prep Time 2 minutes
Cook Time 5-10 minutes
Servings
tortillas
Ingredients
Instructions
  1. In a bowl, combine all of the ingredients. When making tortilla shells for tacos, I like to add garlic powder, onion powder, and cumin for extra flavor - totally optional!
  2. Over medium-heat, pour 2-3 tbsp (a little bit less than 1/4 cup) of batter in a small nonstick pan** and swirl around to form a circle.
  3. When the edges start to curl up slightly, its time to flip! This usually takes about 30-45 seconds. I like to use a silicone, heat-resistant spatula. I just lightly slide it around the edges to loosen. Because of the nonstick pan, you should be able to easily slide the spatula around and flip your tortilla effortlessly.
  4. Flip and cook the other side for another 30-45 seconds.
  5. Repeat steps 2-4 until you have used up all of your batter. This recipe typically makes about 8 tortillas - give or take. It just depends on how thick you make them!
Recipe Notes

*I would not substitute anything for the avocado oil. I have tried coconut oil and butter. However, when added to the cold eggs, it solidifies and doesn't cook evenly. Therefore, the recipe will yield some clumpier tortillas.

**I use a 6-inch pan. Make sure to use a non-stick one! It's essential!

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Tahini Chocolate Chip Blondies

January 10, 2018
Course

These are my version of a chocolate chip and peanut butter blondie/cookie bar. Who can say no to CHOCOLATE AND PEANUT BUTTER!?!? My household sure can’t. Even the dogs are crowding around me when I mix up a batch of these. Then again….I can’t recall a time that my dogs AREN’T crowding around me in the kitchen. They’re beagles. It kind of comes with the breed. Gotta love my fur babes. <3

To begin with, if you haven’t ever tried tahini, give it a shot, please! It’s easier on digestion than peanut butter, and a lot more versatile in your cabinet! If you aren’t familiar with it, it’s ground up sesame seeds – THAT’S IT! (That’s all it should be, anyways. CHECK YOUR LABELS!) AND it’s superrrr delish!! It has more of a roasted flavor than peanut butter and makes super yummy dressings too! You can find tons of cooking uses for it! You just have to have an open mind. 🙂



My favorite way to use it…is in baking! It gives things a yummy PB flavor without any of the possible overly-processed, toxin-filled legumes that don’t mix well with my husband’s gut. It’s much preferred in my house!

Enough about tahini and all of the other not-really-important blabbering from me…here’s the recipe!

 

Print Recipe
 Tahini Chocolate Chip Blondies
Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Servings
thick blondies
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Servings
thick blondies
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, combine tahini, honey, sugar, melted butter/ghee, vanilla, apple cider vinegar, and eggs.
  3. In a separate bowl, combine almond flour, coconut flour, maca powder, salt, baking soda and collagen peptides.
  4. Add your dry flour mixture to your wet mixture and combine. If you really don't feel like dirty-ing up another bowl...don't! Feel free to add all of your dry ingredients to the wet mixture without combing them separately. Just make sure you mix them together VERY WELL and aren't leaving clumps of flour throughout the batter.
  5. Pour the batter into a baking pan (I used an 8X8) and bake for 23-25 minutes until the center is done.
Recipe Notes

*  Browning your butter is optional - but highly recommended! It gives it more of a rich, nutty flavor. When it comes to baking cookies, I almost always brown the butter! It's super simple to do. In a saucepan over medium-heat, melt your butter. It will begin to foam after a few minutes. Cook it for another 3 minutes or so, until the foam is almost gone and the liquid underneath is a caramel color. you should see little brown bits at the bottom - those are dairy solids. If you strain those out, you're left with clarified butter, also known as GHEE! You can use them or toss them out! I like to cook my ghee until it's a deep caramel. Whatever your preference, it'll be tasty!

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Cake Batter Cheesecake with Sugar Cookie Crust (Dairy, Gluten, and Grain free)

December 27, 2017
Course

Is there much to be said after I mentioned cheesecake? Personally, I’ve never met one that I don’t like. The cashews add a nutty flavor that only brings out the cake-battery-ness (yes, that’s a word – at least, in my dictionary) even more! This version of a cheesecake is completely diary-free (there’s a vegan option too!), so it tastes a bit different from your normal cream cheese based one, but it’s not lacking in the flavor department! If desired, you can omit the sprinkles – they just make it so dang purrrrtty. I couldn’t resist. Unless you can find sugar and grain free ones, the sprinkles are NOT paleo. Life’s all about balance!

This dessert would be perfect to make for a party or to introduce something paleo to your friends! It’s a sure hit with kiddos too – who can pass up sprinkles or something with cake batter in it’s name?!

You won’t miss the dairy at all with this creamy dessert! This cheesecake is one you won’t feel guilty about havings seconds…or thirds!

Print Recipe
 Cake Batter Cheesecake with Sugar Cookie Crust (Dairy, Gluten, and Grain free)
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 2 hours of chilling
Servings
Ingredients
Sugar Cookie Crust
Cake Batter cheesecake filling
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 2 hours of chilling
Servings
Ingredients
Sugar Cookie Crust
Cake Batter cheesecake filling
Instructions
For the cookie crust:
  1. Preheat oven to 350 degrees. Cream butter and sugar together.
  2. In a separate bowl, combine all of the dry crust ingredients.
  3. Beat the egg white separately until stiff peaks form.
  4. To the butter and sugar mixture, add the remaining wet ingredients for the crust, except the egg white.
  5. Once everything is combined, gently fold in the egg white.
  6. Form crust into a shallow pie or tart pan and bake for 15 min until golden brown.
  7. Set aside to cool.
For the filling:
  1. To a high powdered blender*: combine all of the filling ingredients. (start with 1/2 tsp of almond extract - you can always add more later!) The cashews should be very soft from soaking. This is key to a quick creamy consistency. *I use a Vitamix 5300.
  2. Blend everything for 3-5 minutes or until the mixture has become lighter in color and very creamy. You shouldn't feel any grit from the cashews. If you do, add a bit more coconut milk and blend for another minute or so.
  3. Once the desired consistency is reached*, pour mixture into your cooled sugar cookie crust. *if desired, you can add sprinkles to the mixture at this point.
  4. Freeze cheesecake for 2-3 hours or overnight before serving. Enjoy!
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Sweet Potato Soufflé with Bacon Crumble

December 2, 2017
Course

Any casserole-type dish, I pretty much love. This one has a fancy name though 😉 AND it has bacon in it, so….that’s reason enough to try this out. PLUS you can say you made a soufflé and sound all fancy! Ha! It’s so easy to make – always a plus.

This dish has been something I brought to family dinners for years. However, it’s only recently been paleo-fied and doesn’t taste a bit healthy! It’s not filled with tons of brown sugar or marshmallows, and the eggs make the texture AMAZINGGG. I love sweet potatoes, but their texture can be somewhat dense and just. gets. old. This soufflé is like scoops of sweet pillows with bacon on top. Is there anything better?

Enough already, here’s the recipe. 🙂

Print Recipe
 Sweet Potato Soufflé with Bacon Crumble
Course Casseroles, Side Dish
Prep Time 15 minutes
Cook Time 40 minutes (plus cooling)
Servings
Ingredients
Crumble
Course Casseroles, Side Dish
Prep Time 15 minutes
Cook Time 40 minutes (plus cooling)
Servings
Ingredients
Crumble
Instructions
  1. Peel and cook the sweet potatoes. I used my Instant Pot. I peeled them, chopped them into 1 1/2"-2" chunks, added 1 cup of water and cooked them for about 8 minutes. BOOM.
  2. Once your sweet potatoes are cooked, combine them with the remaining ingredients with the exception of the crumble ingredients. You should get a light orange, somewhat runny consistency.
  3. To make the crumble, combine your flour, butter, sugar, and bacon. USE COLD BUTTER. The crumble consistency will change if you use melted or room temperature. It will still taste delicious, it just won't be as crumbly. 🙂 It takes a few extra minutes to combine it all, but it's worth it!
  4. Pour your sweet potato mixture into a deep baking dish. I used one that was about 4" deep. If you use a more shallow one, it will change the consistency a bit and cook quicker.
  5. Top with your crumble and bake for 35-40 minutes until it's deep brown.
  6. ...that topping, though. **drools** Let the soufflé rest for a good 20 minutes. If you don't it will fall apart slightly when you serve it. Again, it'll still be delicious...just not as pretty. 🙂 ENJOY!!
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Mom’s Traditional Meatloaf (Gluten & Dairy Free)

November 7, 2017
Cuisine
Course
Prep time
10m
Cook Time
35m

Meatloaf is always a go-to when I need a feel-good meal! If you’ve ever heard people talk about how dry a meatloaf is, you might be scared to make it. Meatloaf is notorious for coming out dry and just, kind of, bland. I’m here to tell you, that is not the case with the meatloaf my mom always made! This paleo version of it does NOT disappoint in any category! It still has all of the comforting flavors that my mom’s meatloaf has, minus the typical breadcrumbs. If you aren’t paleo or gluten free, feel free to sub breadcrumbs in for the almond flour and flax meal. It will still turn out delicious!

Don’t be afraid to give meatloaf a try! This recipe is plenty moist and still holds up nicely when sliced. Hopefully, you have some leftovers too…because the slices make great sandwiches the next day!

Print Recipe
 Traditional Meatloaf
Course Main Dishes
Cuisine Comfort Food
Servings
Ingredients
Course Main Dishes
Cuisine Comfort Food
Servings
Ingredients
Instructions
  1. Preheat your oven to 350 degrees.
  2. If you're choosing to omit the onions skip this step. (I'll try not to judge you...even though, I, too, HATED onions growing up) Add the ghee or oil along with the chopped onions to a saucepan. Cook them over medium heat for approximately 5 min or until they start to turn brown around the edges.
  3. While the onions are sautéing, combine* the rest of the ingredients in a large bowl. *Make sure you REALLY mix everything up. You shouldn't be able to see where the meat ends and the egg or flour begins. That won't make for the best meatloaf.
  4. I like to test the seasoning level as I go. Now's a great time to do that! Grab a little bit of the meat mixture and sauté it in a pan. It will cook up fast...barely a minute for each side. If it's not salty enough, add some more salt!
  5. Once you've got the mixture salted to your liking, add your sautéed onions. Mix to combine.
  6. Pour your mixture into a large baking dish. I'm using a 13X9. This is important so the fat and juices have room to cook out a little bit...and your meatloaf isn't just sitting in a pond of all that. I like to shape mine on the flatter side. It helps it cook up faster.
  7. Bake the meatloaf for 25 min. After that time, remove the meatloaf and turn the heat up to 450 degrees. While your oven is heating up, remove the fat that has cooked out of your meatloaf...looks super appetizing, eh?
  8. Once the oven has reached 450 degrees, cook your meatloaf for another 10-12 minutes (or until an internal temp of 160 degrees has been reached.) During this time, even more fat will cook out. You might start to smell some of it burning towards the end of its cooking time. However, this time is key. You want a nice crust to form on the top of your meatloaf!
  9. Remove your meatloaf from the oven. Trim the excess fat away, once again, and transfer the meatloaf to another dish. Allow it to cool for 5 minutes. This will help you to slice it much easier for serving.*
  10. ENJOY!
Recipe Notes

*Personally, I love to slice it and pan-sear it for a minute or two on each side. It adds a smoky, grilled flavor to the meatloaf that I can't get enough of.I place a couple slices in a non-stick pan that I've sprayed with some coconut/avocado oil. The oil helps it to crisp up fast. Searing your slices is ESPECIALLY good when you're using them in leftover meatloaf sandwiches!

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