Chicken Dive In! | Everyday Paleo

Chicken Dive In! | Everyday Paleo: "Chicken Dive-In!

1.5 pounds boneless skinless chicken thighs, (or breasts)

4 cups broccoli florets, cut into bite size pieces

1 cup sliced mushrooms

1/2 cup onions, finely diced

1 cup canned coconut milk

½ teaspoon sea salt (more or less to taste)

1 teaspoon garlic powder

1 tablespoon curry powder

1 teaspoon smoked paprika

Sliced almonds

Pre heat oven to 350. Place the raw chicken in a pan, sprinkle with sea salt and pepper to taste, and add enough water just to cover it. Bring to a boil and simmer for 12-15 minutes for thighs and closer to 20 minutes for breasts. Remove the chicken from the water with tongs and set aside. Add the broccoli to the same water and simmer for 3-4 minutes. Drain the broccoli but save the broth for later – now you have some awesome chicken broth to add to recipes or to make a soup! Cut the chicken into bite size pieces and place in a large mixing bowl. Add the broccoli, mushrooms, onions, coconut milk, and spices and mix well. Spread into a 9×11 glass baking dish and sprinkle the top with sliced almonds. Bake in your pre-heated oven for 30 minutes. Serves 5."

Flourless Cookie Dough & Green Fries | Heather Eats Almond Butter

Flourless Cookie Dough & Green Fries | Heather Eats Almond Butter: "Ingredients:

1 can chickpeas, drained and rinsed

2 heaping spoonfuls of nut butter (I used peanut)

2 TBSP nutritional yeast

12 drops NuNaturals vanilla stevia

1 tsp vanilla

pinch of salt (good call Christin!)

1/4 cup dark chocolate chips

Nut milk (I used HEABified coconut milk)

Directions:

Combine all ingredients except for nut milk and chocolate chips in food processor or blender. Slowly drizzle in nut milk until hummus reaches desired consistency. Transfer to a bowl and stir in chocolate chips. I LOVE this recipe – the nutritional yeast gives it that gritty cookie dough texture. Heavenly!"

Chicken chili soup… | Everyday Paleo

Chicken chili soup… | Everyday Paleo: "Chicken Chili Soup

3 cups chicken breast, cooked and chopped (I used leftover grilled chicken breast)

1 onion, diced

4 garlic cloves, minced

1 jalapeno or Fresno pepper, seeds removed and finely diced

2 – 4 oz cans of diced green chilis

4 cups chicken broth

2 tbsps olive oil

2 tsps ground cumin

1 tablespoon dried oregano

1/4 teaspoon cayenne pepper

Black pepper to taste

Fresh cilantro, diced

Avocado, diced

In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender. Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper. Stir together and add the chicken broth. Bring to a boil, turn down to medium low, and simmer for 10 minutes. Add the chicken and cook for another 5 minutes. Serve with fresh cilantro and avocado."

Chicken Jicama Slaw…. | Everyday Paleo

Chicken Jicama Slaw…. | Everyday Paleo: "Chicken Jicama Slaw

3 cups cooked chicken, diced (we used a rotisserie chicken)

2 cups broccoli slaw

½ cup cucumber, diced

1/2 small red onion, finely diced

1 cup diced jicama

½ cup paleo mayo

1 tablespoon balsamic vinegar

1 tsp paprika

½ tsp chili powder

pinch of cayenne pepper

Mix all ingredients together and enjoy! Serves 4 adults. We ate our salad with a butternut squash cooked in the pressure cooker for 10 minutes."

Chile Verde | Everyday Paleo

Chile Verde | Everyday Paleo: "Everyday Paleo Chili Verde

2.5 lb pork shoulder roast, cut into ½ inch cubes

2 lbs tomatillos

2 cups chicken stock

2 tablespoons coconut oil

1 yellow onion, diced

4 garlic cloves, minced

1 bunch cilantro

Juice from 1 lime

1 jalapeno

1 tablespoon cumin

½ teaspoon smoked paprika

½ teaspoon black pepper

Sea salt to taste"

Cut pork roast into ½ inch cubes. Heat the coconut oil over medium high in a large soup pot and add the pork once the oil is hot enough that it sizzles when you add a piece of meat. Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and set aside. Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown. Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty). Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan. Add the pork back to the soup pot into the liquid and bring to a boil. Turn down to low. While the meat simmers, peel and wash the tomatillos. Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes). Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth. Add to the pork in the soup pot and simmer for 2 to 2 ½ hours or until the pork is fall apart tender. The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.

Paleo Perfectly: Paleo Chinese Orange Chicken

Paleo Perfectly: Paleo Chinese Orange Chicken: "Paleo Chinese Orange Chicken

Sauce
1/2 cup water
3/4 cup orange juice
1/3 cup cider vinegar
3 tbsp coconut aminos
1 tbsp orange zest
1 tbsp honey
2-3 tsp fresh ginger, minced
4 cloves garlic, minced
2 tsp dried minced onion (can also sub some green onion here)
pinch of red pepper flakes (add more if you like some heat)
1.5 tbsp arrowroot powder

coconut oil
1-1.5 lbs chicken breast, cut into cubes
1/4 tsp sea salt
3 tbsp arrowroot

Mix together sauce ingredients in a large bowl. Toss chicken with sea salt and arrowroot. Heat coconut oil in large skillet over medium to medium high heat. Add chicken. Stir regularly until cooked throughout. Add sauce and stir frequently. Cook about 10 minutes, or until it thickens. Serve and enjoy!"

Scrumptious Slow Cooker Chicken | Everyday Paleo

Scrumptious Slow Cooker Chicken | Everyday Paleo: "Scrumptious Slow Cooker Chicken

2.5 lbs boneless, skinless chicken thighs

3 parsnips

3 carrots

4 celery stalks

1 red onion

10-12 whole garlic cloves

¼ cup coconut oil

1 cup chicken broth

1 tablespoon dried thyme

1 tablespoon rubbed sage

Sea salt and black pepper to taste

Cut the parsnips, carrots, celery, and onion into large chunks making sure that the carrots and parsnips are cut roughly the same size for even cooking. Place the chicken in the crockpot and sprinkle with sea salt and black pepper. On top of the chicken layer the onions and whole garlic cloves followed by the parsnips, carrots, and celery. In a glass measuring cup mix together the chicken broth, coconut oil, thyme and sage (it helps to melt the coconut oil first in the microwave). Pour this mixture evenly over the chicken and veggies and cook on high for 5 hours or low for 7."