Thursday, February 27, 2014

Slow-cooker Shredded Chicken

3 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper 
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 jar salsa
4-5 Boneless skinless chicken breast
1 Large onion sliced (optional)


Layer thinly sliced onion on bottom Slow-cooker (optional). Place chicken breasts in single layer on top of onions or on bottom of Slow-cooker if onion is not used. Mix all spices together. Sprinkle and coat chicken breast with spice mixture. Pour half a jar of salsa over the chicken. Cover and turn on low for 4-5 hours depending on cooking instructions. Chicken breasts can become dry so checking during cooking time to see if shredding occurs is recommended. Shred chicken and allow for juices to be absorbed back into chicken before serving. We like to top with homemade yogurt, fresh cilantro, and avocado slices. For a tasty treat serve with gluten free corn chips, or corn tortillas and serve like a tostada. Shredded cheese is optional for non Paleo eaters

Homemade Yogurt Dip (recipe below)

Yogurt Dip
1/4 cup plain Greek yogurt
1-2 large Tb. fresh lemon juice
1/8 tsp or less salt
1-2tsp. garlic powder
1-2 Tb. finely chopped cilantro
Mix and serve

Saturday, January 4, 2014

Paleo Porridge


(1 serving)

1/2 cup plain almond milk
1/4 cup ground up cashews (place whole cashews in Cuisinart and grind until fine, but not powdery)
1/8 cup shredded coconut (unsweetened)
1 Tb. ground Chia seeds
1/2 Tb. Golden Flax seeds (optional)
sprinkle of celtic salt
Hefty sprinkle of Cinnamon
1 tsp. vanilla
1/2-1Tb brown sugar (honey or Stevia sweetener can be used here instead)


Heat almond milk until soft boil. Add all ingredients. Mix and turn off heat. Porridge will begin to thicken within seconds. Once mixed together and thickened, serve. Drizzle almond milk over top. Top with sliced bananas, walnuts or dried fruit (optional).

Slow Cooker Shredded Korean BBQ


3 lb. boneless chuck roast
Home made Korean BBQ sauce (recipe below)
10 mini sweet peppers, thinly sliced
1 green onion, thinly sliced for garnish
Sesame seeds, for garnish


Place chuck roast into a slow cooker. Add homemade Korean BBQ Sauce and sweet peppers. Cover and cook on low heat for 7-8 hours or high heat for 4-5 hours. Remove chuck roast from the slow cooker and shred the beef before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired.

Homemade Korean BBQ Sauce:

1 cup Tamari ( gluten free Soy Sauce) 
3/4 cup dark brown sugar 
2 Tbl. minced garlic 
1 Tb. rice wine vinegar 
1 Tb. chile-garlic sauce (such as Sriracha) 
1 tsp. grated fresh ginger
1tsp. toasted sesame oil 
11/2 tsp. ground black pepper 
1 Tb. arrowroot powder (or cornstarch) 
1 Tb. water 

Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. 

Whisk arrowroot powder (or cornstarch) and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

Serve over rice or cauliflower rice

Cauliflower Rice:

Place clean dry cauliflower in a food processor until texture of rice. Heat skillet with oil of choice and heat for 5-7 minutes. No seasoning is necessary for this rice because the shredded beef has enough liquid to season cauliflower. 
  • If you don't like spicy food, add less chile sauce or none at all

Sunday, August 25, 2013

Pesto Zucchetti with Grilled Chicken

Ingredients: (Serves 4)

6-8 zucchinis or 3 extra large zucchinis
4 -6 Tb. fresh pesto (recipe below)
4 boneless/skinless chicken breasts pounded flat (about 1/2 inch thick)
1 cup sliced grape tomatoes
4 Tb. toasted pine nuts
Celtic salt and pepper
1 Tb.Coconut oil for grilling chicken
1 Tb. Olive oil to sautee zucchini
2 fresh garlic cloves
Red pepper flakes (optional)

Prepping and Grilling Chicken:

I pound my chicken breasts until they are flat and about 1/2 inch thick. I like my chicken to cook evenly, and this seems to help me achieve my goal. Once pounded I season with Celtic salt and pepper on both sides. Heat a grill pan to medium-high heat and add your coconut oil. Once hot (and oil spits a bit) add your chicken breasts to the pan. Once seared on one side flip and brown other side. After I flip to the other side I begin sauteing my zuchetti, so make sure you zucchini noodles and garlic are already prepped. Once chicken is cooked through (anywhere from 6-10 minutes) remove and let stand. This will allow the juices to re-distribute through out the chicken breast. After about 5-minutes slice your chicken. Your chicken will get layered on top of your zucchini noodles at the very end.

Prepping and Sauteing Zuchetti:

With a vegetable peeler, peel your zucchini until you have peeled about two layers of the white. If you have small zucchinis peel until you hit the seeds, otherwise if you have extra large zucchinis( like the ones you get fresh out of a garden), you don't want to peel as much white because it tends to get too watery. If your zucchini noodles are too wide, layer them on top of each other, and cut them thinner. I like mine about the width of a fettuccine noodle. Heat a large pan with olive oil and add one of your garlic cloves. I sprinkle a dash of red pepper flakes to infuse the oil. Once my oil is heated and garlic cloves is browned, remove garlic and add your zuchetti noodles. Saute over medium heat for 3-5 minutes or until slightly softened while frequently moving around the zucchini in the pan .Add a sprinkle of Celtic salt and pepper. Add your pesto and mix. I like my pesto on the lighter side, but add or subtract to you liking ( I do a bout 1 tablespoon per person). Remove from pan and place portions onto plates.

-While pan is hot add a bit more olive oil and your other garlic clove to infuse the oil. Again once garlic is browned, remove and add your sliced tomatoes. Saute until warm ( about 3 minutes) add Celtic salt and pepper for taste. Remove from heat and place over zucchetti. Add your toasted pine nuts at this time and top with grilled chicken.

Homemade Pesto:

2 cups fresh basil-washed and spun dried
1/4 cup toasted pine nuts
1/2 cup grated Parmesan cheese
Celtic salt and Pepper to taste
1/3-1/2 cup olive oil

In a cusiniart or blender, blend your basil pine nuts, and cheese until mixed. Add your salt and pepper to taste. Once all combined, start streaming in your olive oil until all ingredients are combined. Ready to serve.

Toasting Pine Nuts:

Heat a small pan on medium heat. Add your pine nuts. They will brown quickly, so continue to move them around in your pan until lightly toasted. Remove from heat.

Thursday, August 1, 2013

Simple Italian Chicken Bake


4-5 Roma tomatoes cut into chunks
Two sliced cloves of garlic
Can of artichoke hearts sliced
A few tablespoons of extra virgin olive oil
A generous amount of Salt & Pepper
1 teaspoon of sugar
2 tablespoons of Arrowroot Powder   ( you may use flour if you are not Paleo)                                                               4-6 Boneless skinless chicken breasts (that are generously seasoned with S&P)
1 cup shredded low-moisture Mozzarella cheese
Fresh basil julienne for garnish


Preheat over 350 degrees

Mix tomatoes, garlic, artichoke hearts, olive oil, salt and pepper, sugar and Arrowroot powder in a bowl. Set aside.  Tenderize chicken by slightly pounding beasts without flattening. Salt and pepper each side of chicken breast. Place chicken breast in greased baking dish. Take tomato mixture and spread around sides of chicken. Bake for 15-20 minutes until almost cooked through. remove and sprinkle each chicken breast with shredded mozzarella. Turn oven to broil on hi, and place chicken below broiler. Remove when cheese is melted, and slightly brown. Garnish with fresh basil. Let stand for 5 minutes to redistribute juices back into chicken. Serve. 

*Arrowroot powder serves as a thickener like corn starch, and in this case to help thicken extra liquid from chicken. I recommend arrowroot powder over corn starch, or flour if available.

Chunky Monkey Cookies

I stumbled across this recipe on Pinterest while looking for a cookie recipe that was fast and easy, and of  
course Paleo. Although, this cookie has the appearance of a cookie, it has the texture of a cupcake; soft, and fluffy, and uber moist. These cookies  are so yummy and guiltless, I even had one for breakfast!


1 cup chunky almond butter (or other nut butter)
1/4 cup honey
1 egg
1/2 cup (ripe) banana, mashed (about 1 large banana)
2 Tbl.  Justin’s chocolate hazelnut butter (or other chocolate nut butter) or 2 Tbl. cocoa powder
1 tsp vanilla
1 Tbl. cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
salt to taste
1/2 cup chopped pecans, (or other nut) {optional}
1/2 cup Enjoy Life Mega Chocolate Chunks (or dark chocolate chunks, the darker, the better!)

  1. Preheat oven to 350.
  2. Combine all ingredients (adding pecans and chocolate chunks last) in a large bowl until thoroughly mixed.
  3. Using a large spoon, scoop batter onto a parchment paper lined cookie sheet (making sure you leave plenty of room in between each).
  4. Bake for 12-15 minutes.
  5. Remove from oven and allow to cool on pan for 5 minutes, then completely cool on wire rack.
Makes about 15 cookies.
* If you opted to use cocoa powder which I use vs. hazelnut butter, your cookies will be  dark in color and have more chocolate flavor.

Monday, May 6, 2013

Blueberry Frozen Yogurt


1 frozen banana
1/4 cup frozen blueberries
1 Tablespoon Almond butter
2 Tablespoons coconut milk or almond milk ( I use vanilla coconut milk)
Spinkle of Celtic Salt


Add all ingredients to a mini Cuisinart. Add more milk if not mixing easily. Serve immediately, or freeze for 20-30 minutes to chill.

This recipe serves one, but double equally to serve two.