Paleo Orange Chicken

Paleo Orange Chicken

Ok people!!  Please try this one!!  And PLEASE PLEASE eat it with the Orange slices leftover from the Orange you are going to Zest. It was soooo yummy!!  Pour the extra sauce over your veggies and with those Orange slices it just went together so well!  Now don't be using that Orange Juice that's from concentrate and full of added sugars. Make sure it's fresh Orange Juice NOT from Concentrate!!  Also if your not familiar with Coconut Aminos it is similar to Soy Sauce but made from Coconut. You can buy it at your local health store. Hope you enjoy this one!!  Here's your recipe.. 

Ingredients 

-4 Chicken Breasts (or pkg of Tenders). Chopped into small pieces

-1 Tbsp Coconut Oil

-1/2 Cup Chicken Broth

-1/4 Cup Honey

-3 Garlic Cloves Minced

-1 Tbsp Orange Zest

-1/2 Cup Orange Juice

-1/4 Cup Coconut Aminos

-1 1/2 tsp Sriracha Hot Sauce

-1/4 tsp fresh grated Ginger

-pinch of Red Pepper Flakes

-1 tsp Arrowroot Powder

-Salt/pepper

Chop Chicken into small pieces and lightly Salt and Pepper. 

Melt coconut oil in medium skillet over medium heat. Add in chicken pieces and cook until cooked through and browned, about 8-10 minutes. 

Remove from skillet and set aside.  Wipe down Pan to remove oil. 

While chicken is cooking, stir together chicken stock, honey or maple syrup, garlic, orange zest, orange juice, coconut aminos, Sriracha sauce and red pepper flakes. 

Pour sauce into heated skillet and reduce to low heat.  Add chicken and let stand on low for about 5 minutes. Turn up heat and bring to boil.

 

Now add your Tsp of Arrowroot and let it simmer for a few minutes then bring down to low heat. Arrowroot will cause sauce to thicken.  When sauce has cooled some and thickend it's done. 

To serve, spoon chicken over a bed of broccoli and then spoon on additional sauce. 

Enjoy!

-Jessica

Raw Paleo Chocolate Dessert Hearts

Raw Paleo Chocolate Dessert Hearts

I've pretty much decided that most days I need a dessert. I'm proud to say I've found a balance with this and always make it a Paleo Dessert. Some days it's just a 80-90% square of Chocolate. Some days I pull out one of my Paleo Desserts I have stashed away in the freezer. I think for me I have found if I don't deprive myself I don't binge. And if I keep it to one small Paleo dessert a night I don't feel bad about it. With ALL of that being said I have to say this.  It's called a DESSERT for a reason. Just because it's Paleo doesn't mean you can make a batch of these babies and devour the whole thing. Well, I mean you could, but you might hate yourself afterwards. Or at least I would.  So I guess what I'm saying is to each their own. I know the whole Paleo Dessert thing gets a lot of flack because is it STRICT Paleo or NOT??  Honestly.. I don't give a shit. Excuse my French.  I am one girl trying to make this a lifestyle. Meaning I try to eat Paleo 90% of the time & Gluten Free 100% of the time. Maybe some people can eat Paleo 90% of the time and have Pizza and beer on their cheat meals. I CANT.  Period. I will send myself into full auto immune attack if I do. So what I have found the last year is if I eat Paleo and I allow myself an indulgence when I want one I tend to be happier and more content with this lifestyle of eating and not yo-yo diet or fall off the band wagon.  Or blow it with pizza and beer. Ok I'm done ranting... I'll give you the recipe 😜

Raw Paleo Chocolate Dessert Hearts

- 1/3 Healing Cup of Walnuts

-1 Tsp Coconut Oil

- 1 Tsp Cocoa Powder 

- 5 Dates soaked in water for an hour

- Tad bit of Sea Salt added to base mixture. 

- About 5 ounces of 80-90% Chocolate

( I used a full bar of 90% and 1/2 a bar of 86%)

- 1 Tblsp Almond Butter

- Unsweetened Shredded Coconut for sprinkling. 

- Sillicone heart mold (or any mold you want)

In a food processor combine Walnuts, Dates, Cocoa Powder and Coconut Oil and Sea Salt. Pulse until all ingredients are chopped and mixed and can be held together if pushed between your fingers. If your mixture is too oily add more walnuts if it's not staying together add a tiny bit more of oil.

Now press a small amount into the bottom of mold about maybe 1/4 way up or less. 

Now stick in freezer for about 5 minutes to firm up. While those are firming, melt down your chocolate in the microwave.  I usually do mine 30 seconds at at time stirring in between.  Now add 1 Tbsp of Almond butter to melted Chocolate making sure to stir really well so there are no lumps. 

Once the Walnut mixture has firmed up take out of freezer. Your going to spoon the Chocolate over the walnut base to about 3/4 the way up. (Try not to be as messy as me about it 😳). Once the chocolate is starting to firm up a bit sprinkle with Coconut and Stick back into Freezer. 

Once they have completely firmed up take out and peel out of the mold.  Stick in Ziplock bag. They need to be kept in the freezer to keep the walnut mixture in tact. So just pull one out as you feel like it :)

Enjoy! 

- Jessica

 

Paleo Banana Egg Pancakes

Paleo Banana Egg Pancakes

I was so happy with the way these pancakes turned out.  I loved them and my husband loved them. I finished them with a pat of Grassfed Butter and Grade B Maple Syrup. So freaking yum!!  This recipe feeds 2. 

-2 Bananas (the riper the better)

-4 Eggs

-2 Tbsp Chia Seeds

-2 Tsp of Cinnamon

-2 Tsp of Vanilla Extract 

-Coconut Oil

Mix all ingredients in a bowl with a hand mixer. Set aside for 30 minutes. 

Use Coconut Oil on your griddle to help the pancakes from sticking. Cook as you would normal pancakes. I made these small and made them thin as they seemed easier to flip that way. 

Eat with Grade B Maple Syrup

Enjoy!

-Jessica

Crock Pot Paleo Spicy Pulled Pork

Crockpot Paleo Spicy Pulled Pork

This one turned out amazing. But I'm warning you it is SPICY!!  But if you like spicy your gonna love it. I felt like it was moist with great flavor and there's just so much you could do with it. 

-2 lb Pork Roast (excess fat trimmed)

- 4 Garlic cloves peeled

- 1/4 cup Gluten Free Hot Sauce (just make sure there no added sugar)

- 2 Tbsp Garlic Powder

- 2 Tbsp Chilli Powder

- 1 Tbsp Cumin

- 2 tsp Cayenne Pepper

- 1 Tbsp Red Pepper Flakes

- Salt lightly 

- 2 yellow Onions Diced

- 2 (14oz) cans of Fire Roasted Tomoatoes

- 1 (14oz) can Tomatoe Sauce

 Cut 4 slices and insert the whole garlic cloves into the roast. Place roast in Crock pot.

In separate bowl mix together all the ingredients. Then pour over the roast. 

Turn on Crockpot to high. Cook 8-10 hours on high. Mine took about 9 & 1/2 hours but my crockpots old. So just check it at around 8.  When it's ready it should shred easily. Then just take your tongs and shred it up and mix all together.   

I thought the pork was super moist and really spicy but I love spicy.  I put it over a cooked sweet Potatoe and I also ate it by itself with advacado slices. It's really good and you could really do a lot with it depending on what your diet allows.  On a salad??  My husband wanted to make Nachos with it. Obviously I said no. Sorry Brad :(

Enjoy!

-Jessica 

Spinach Stuffed Steak Roulades

This recipe was such a yummy change up to eating steak plus it was fun to make!! I got the olive tapenade from trader joes but you can easily make it yourself. It is just chopped kalamata olives, garlic, capers and olive oil. This recipe would also be fantastic if you added prosciutto to the mix! Hope you try this one! Sorry for the lack of photos my camera deleted them luckily I took a few with my phone!

• Ingredients:
• 
  
• 1/2 pound flank steak
• 1/2 cup olive tapenade
• 2 cups spinach, thick stems removed
• salt and black pepper

Butterfly the Flank steak. Cut the steak in half horizontally (don’t cut all the way through) and open like a book.

Season steak with salt and  pepper or McCormicks seasoning or any favorite steak seasoning. 

• Spread the tapenade over the steak; top with the spinach. Roll up; tie with twine at 2-inch intervals. 

You can either put these on the grill or if you prefer you can brown them on 5 minutes each side in a cast iron skillet then transfer the skillet to a oven preheated to 350 and cook for 20 minutes (for medium rare).  Let rest for 5 minutes before slicing. 

This recipe goes great with a fresh salad. Mix wet ingredients for dressing and add to fresh greens.

Salad ingredients: 

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 6 cups mixed greens
• 
  

I also made Green Beans with this recipe! Super simple chopped Bacon and Onion sauté for a few minutes then throw in the green beans. Add a few ounces of water to the pan and cover to steam for 7-10 minutes depending how crunchy or soft you like your green beans. Then salt and pepper to taste!

Paleo Breakfast Bars

My sister in law Teresa gave me a recipe for Paleo breakfast bars and of course I never have everything I need at home so I revamped this recipe and added a few different things! These were seriously like eating oatmeal chocolate chip cookies but even better! It was like eating dessert!!! You must try these. Plus they are super easy!

Ingredients:

2 1/2 Cups almond flour 

1/2 tsp salt 

1/2 tsp baking soda 

1/2 Cup coconut oil 

1/2 Cup agave nectar

2 tsp vanilla 

1 Cup shredded coconut

1 cup pumpkin seeds 

1/2 cup slivered almonds

1/4 chia seeds 

1/4 cup sesame seeds 

1/2 cup raisins 

3/4 cup enjoy chocolate chips 

Combine almond flour, salt, baking soda in a large bowl.

In another bowl combine wet ingredients: coconut oil, agave nectar, and vanilla. Mix well. Then add wet ingredients to the flour mixture. Then stir in the rest of ingredients. Oil baking dish. Bake in a 13 by 9 baking dish for  about 20 minutes at 350 degrees or until golden brown on top.  Mine came out perfect around 22 minutes in the oven.

Prosciutto Wrapped Asparagus

These are freaking yum!  Like yum yum!!  And super easy to make. If you've never tried to make these here's a quick low down on what to do. First buy yourself some Asparagus and Proscuitto. Now my Asparagus were the big thick ones but if you happen to buy the tiny ones it's ok. Just wrap like 2-3 asparagus with the Proscuitto instead of one. Fist things first. Toss the Asparagus in Olive Oil and place on a baking sheet. Lightly (& I mean LIGHTLY) salt them and then pepper them. Proscuitto is already salty so you don't want to over salt the asparagus.  Then take your pieces of Priscuitto and wrap them around the asparagus. The Proscuitto is very thinly sliced and tears easy so just be careful with it. Lay each piece on the baking sheet not touching each other. Now turn your broiler onto High. Your going to put these Asparagus under the broiler for 3 minutes. When the 3 minutes is up pull them out and using tongs just turn them all over. Then place back into the oven for 3 more minutes. Now just a warning people. I think it goes without saying here that everyone's Broiler is different.  SO.....  Please watch the asparagus those last 3 minutes. I would truly hate for you to burn your beautiful Asparagus because you gave it 3 minutes because I said so and it really only needed 2 minutes at the end. Fair?? Fair!!

Enjoy!

-Jessica 

Paleo Chilli Cilantro Shrimp

Paleo Chilli Cilantro Shrimp with Shiritake Noodles or Brown Rice Noodles 

I bought these Shiritake Noodles in hopes of having a alternative to pasta as most of you know I cannot eat anything containing gluten. And brown rice pasta is an option for me as it is gluten free but I try to stay away from anything with a whole lot of carbs and stick to Paleo as close to possible.  So this is my WARNING!!!  Just go with the Brown Rice noodles!!  These Shiritake Noodles are healthy but let me tell you they are chewy as HELL!!  So when you make this recipe just take my word and go get you some Gluten Free Brown Rice Noodles to put your shrimp over. Or even over brown rice.  You can thank me later!  So here's what you need..

1/4 cup Olive Oil

3 Tbsp Ghee

3 Tbsp Chilli Paste

Juice of Half a lemon or lime

1/4 cup chopped Cilantro

4 garlic Cloves (forgot to put in pic)

1/4 of a Jalepeno 

Sea Salt to taste

About 30 cooked Shrimp

Brown Rice Noodles/ Or Shiritake Noodles if your brave

Now this ones super easy. As your shrimp are already cooked your basically just melting your oil & butter with the other ingredients and letting them simmer to absorb all of the flavors. 

Defrost your shrimp, rinse and set to the side. In a skillet add Olive Oil and Ghee, Garlic, Chilli Paste and Jalepeno. Cook on low heat for about 5 minutes just letting the garlic and Jalapeño cook down a little.  Add your juice of lemon/lime and Cilantro. Stir. Then add your shrimp and turn up heat to medium for about 5 more minutes. Remember your shrimp are already cooked your basically just letting these flavors absorb into the shrimp for a few minutes.   Add Salt to taste then serve over your Brown Rice Noodles. Quick & Easy Dinner!

Enjoy-

Jessica

Paleo Beef and Vegetable Stew

Paleo Beef Stew

This is a staple meal at my house. I like to have one recipe preferably a crockpot meal that I can make at the beginning of the week that will leave me with leftovers. This is important because I need to have something already prepared for lunch for the week and also I have a back up in case one of my new recipes doesn't turn out quite as well as I would have liked. This way I have a definite meal in the fridge that just needs to be warmed up. And this stew is one of the best because it's so easy and really yummy. And it gets better as it sits. I literally add anything I have in my fridge to this stew. Also I buy my meat already cut up so that it makes my life that much easier.  It has never let me down. No joke. That good!!  So here is your basics you need and feel free to add anything that makes you happy. 

Ingredients

- 1lb Cubed Beef Steak

- 1 can stewed Tomatoes

- Carrots

- Celery

- Chopped Garlic

- Yellow onion

-  Sweet Potatoe 

- Zucchini 

- Garlic Sea Salt

- Red Chilli Pepper flakes

-1/2 can water

Now I'm not kidding when I say this. Put your meat and can of stewed tomatoes in the crock pot, and then just add as much or as little of the other ingredients as you like. 

If you don't fancy onion.. Leave it out. If you prefer all carrots no celery, well whatever floats your boat. I have to say though the more you add the better it gets. After you've added your veggies to the brim add a half a can of water. Season with the Garlic/ Sea Salt & about a teaspoon of Red Chilli Pepper flakes. Turn on crock pot to low and cook ALL day. Or turn it to high for half a day. Now a warning. Because we are using sweet potatoes instead of russet potatoes the sweet Potatoe turns mushy. This is OK!!  It's not going to be the prettiest stew you ever ate. But it's going to be super delicious!! I actually let mine go until everything is super soft because I like it to get real mushy. If mushy doesn't sit right with you then turn it off when your carrots are still harder. Pretty much what I'm saying is you can't screw this one up!!  It won't dissapoint!!

Enjoy!

-Jessica

Paleo Pizza (Cauliflower Crust)

It was so much fun to finally get togther and make a recipe together as sisters. What better way then to experiment on some Paleo Pizza! We made four pizzas by the time it was all said and done and each and every one of them got eaten. Even my good ole cowboy dad and the kids liked them! They were so dang good and it was such a good feeling to be eating a delicious pizza and not feel guilty about it! We took a lot of pictures so scroll fast if you don't feel like going through all of them. I really hope you will all try this recipe. It is so fresh and so good. The first pizza we made was not completely paleo because we added parmesan cheese to it but we made it with a cauliflower crust and a home made tomato sauce and tons of fresh toppings. The second pizza was made with a cauliflower crust and spinach sauce (which is already posted to our blog). It also had goat cheese which is lactose free for those of you who don't do dairy. Remember you can add any topping you want to make these pizzas fit your taste.

Enjoy- Rachel and Jessica

Cauliflower Crust Pizza                           
                                                         
Ingredients:                                                 I

1 Cup blended cauliflower rice                   
1 Cup of Goat Cheese                                
2 egg whites
Garlic Sea Salt                                              
                                                                   

Tomato Sauce

Ingredients:

1 can of tomato sauce
2 cloves of chopped garlic
2 TBS chopped fresh basil
salt and pepper

Chop the garlic and basil then in mixing bowl mix all ingredients together. Salt and pepper to taste.

Spinach Sauce

(recipe and previous blog post)


Topping Suggestions:
mushrooms
red onion
sausage
bacon
pepperoni
olives
green onions
fresh basil

The first thing we did was cut up our head of cauliflower and pulse them in the blender till it was shredded into pieces about the size of rice. Then shred the cheese. In a mixing bowl add 1 cup of cauliflower and two egg whites. Mix together and then add in your 1 cup of shredded Goat cheese with about 1 1/2 teaspoon of Garlic Salt. Mix well.

Once you get your crust mixed you will want to turn your oven on to bake at 400 degrees. We used a pizza stone covered in parchment paper to bake our pizzas on but you could also just use a baking sheet covered in parchment paper. The dough is slightly delicate and we found the best way to spread it out on the parchment paper was by patting the dough softly with a spatula till you get the dough about a quarter inch thick flattened out.

Then pop that dough in the oven for 15-20 minutes. Depending on how your oven cooks I would check it every two minutes after that till it gets a nice golden brown crust on the outside.

The add your tomato sauce or Spinach Sauce

mmm... goat cheese

sausage and pepperoni

 mushrooms...sausage... green onions and anything else you like!

Look at all those toppings!!

Once your toppings are on. Put the pizza back in the oven on broil for about 5 minutes. Watch carefully so that it doesn't burn!

Seriously...how amazing does that look?

We were so surprised how wonderful they came out!

yum!!

Here is the spinach sauce pizza Jess made! This was our Favorite!

You have to try this spinach sauce! It is good on everything and is packed full of amazing flavors.

More shredded goat cheese.

Time for toppings

Seriously this was amazing!!!

It turned out beautifully and delicious! What more could you ask for?

Last a picture of my beautiful sister! Working hard on those pizzas!

And a not so flattering picture of me... of course I was stuffing my face! 

This pizza was much easier to eat with a fork! :)