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.