Coconut oil

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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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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