Coconut Chicken

Coconut Chicken with Apricot Sauce

Ingredients:

-1 egg
-1 cup sweetened coconut flakes
-1/2 cup coconut flour
-1/2 teaspoon garlic powder
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-4 boneless chicken breasts
-1/2 cup unsalted butter, melted
-1/4 cup apricot preserves
-2 tablespoons Dijon mustard

Directions:

-Preheat the oven to 400˚F

-Line a baking sheet with parchment paper.

-Lightly beat the egg in a medium bowl; set aside.  

-Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.

-Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.  Place on the baking sheet.  

-Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.  

-Bake for 30 to 40 minutes, flipping once halfway.

-To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl.  

-Chill in the refrigerator until ready to serve.

(Resources: www.seededatthetable.com)



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Paleo Portobello Parmesan

Ingredients:

- 5 tablespoons Olive Oil

-4-6 small-medium portobello mushrooms

-1 small jar of your favorite marinara sauce

-1/2 cup shredded mozzarella cheese (I prefer Daiya Dairy Free Cheese)

-1/4 cup Paleo Breadcrumbs (see my recipe on this blog)

-2 tablespoons butter, cut into small pieces (I prefer Earth Balance Soy Free Blend)

- Salt and Pepper to taste (I like garlic pepper)

Directions:

1. Pre-Heat Oven to 400 and heat up a skillet on medium heat with 3 tablespoons olive oil.

2. Sprinkle mushrooms with salt and pepper and place on skillet. Cook about 3-5 minutes each side.

3. Spread marinara on the bottom of a small baking dish. Place mushrooms on the dish. Mix breadcrumbs and cheese together with 1-2 tablespoon of Olive Oil and sprinkle on top of mushrooms. Bake about 20 minutes, or until cheese is melted.



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Roasted Butternut with Spinach and Cranberries

Ingredients:

- 1 small butternut squash

- 4-6 cups fresh spinach

- ¼ cup dried cranberries

- ¼ cup coconut crystals (or brown sugar if you’re not paleo)

- Salt to taste

- Garlic pepper to taste

- Olive Oil

Directions:

1. Pre-Heat Oven to 400

2. Peel and cube squash. Drizzle Olive Oil over squash; sprinkle the coconut crystals and salt to taste. Mix up and bake for about 30 minutes.

3. Once squash is finished drizzle olive oil in a medium sauté pan and add garlic pepper. Sauté spinach on medium heat until softened.

4. The last 3 minutes add in cranberries and squash and mix up.




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Beet Soup

Beet Soup

Ingredients: 

- 1 Medium Onion, peeled and chopped

- 2 tablespoons olive oil or coconut oil

- 3-4 large beets, rinsed, peeled, cubed

- 4 cups water or vegetable broth

- ½ lemon

- Dill to taste

- Salt to taste

Directions:

1. Saute onion with oil in large pot over medium heat for 5 minutes.

2. Add the beets and sauté for 5 more minutes.

3. Add water or stock and bring to a boil. Skim foam off top and cook covered medium-low heat about 30 minutes.

4. Squeeze lemon into pot and add salt.

5. Puree with a hand blender or keep beets whole.

6. Serve hot or cold and add dill to taste.

(Resource: Yoga Journal Magazine)





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Paleo Samoas

Paleo Samoas

Cookies:

• 2 cups blanched almond flour
• ½ cup unsweetened shredded coconut
• ½ teaspoon baking soda
• ¼ cup honey
• 1 tablespoon vanilla extract
• 1 egg
• 3 tablespoons coconut oil, melted

1. In a food processor combine dry ingredients
2. Pulse in wet ingredients until dough forms
3. Refrigerate dough for 30 minutes
4. Roll dough between 2 sheets of parchment paper to ¼ inch thick
5. Use a 2-inch cookie cutter to cut out rounds
6. Use a knife to cut holes in center of rounds if desired
7. Bake at 350° for 6-8 minutes
8. Cool cookies completely on baking sheet

Topping:

• 1 cup (6 ounces) dark chocolate chunks
• 1 cup coconut sugar
• ¼ cup coconut nectar
• ½ cup coconut milk
• ½ cup unsweetened shredded coconut, toasted

1. Melt chocolate over very low heat
2. Dip base of each cookie into chocolate
3. Place on parchment paper to set
4. To make caramel, place coconut sugar, coconut nectar and coconut milk in a saucepan
5. Bring mixture to a boil, then decrease heat and simmer for 10 minutes, stirring frequently
6. Remove mixture from heat and stir in toasted coconut
7. Use a small spoon to drizzle caramel-coconut mixture onto cookies
8. Drizzle additional chocolate over cookies and sprinkle with extra coconut if desired
9. Place cookies in refrigerator to set, then serve

Makes 36 cookies   (Resource: elanaspantry.com)



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Roasted Crispy Cauliflower

Ingredients:

- 1 Head Cauliflower

- 1/4 cup olive oil

- ½ cup paleo Italian breadcrumbs*

- ½ cup dairy free cheese (I Like Daiya Mozzarella Shreds)

-  ¼ cup hot water

- 4 cloves garlic (minced)

Directions:

- Pre-heat oven to 375 Degrees.

- Cut Cauliflower into pieces and lay on baking dish.

- Pour 1/8 cup olive oils onto cauliflower and mix up.

- Add garlic and mix in.

- Pour hot water in and cover with foil and bake for 40 minutes.

- Mix breadcrumbs, the remainder of the olive oil and cheese.

- Add breadcrumb mixture on top of cauliflower and bake 15 minutes with foil off.

*Check out my Paleo Breadcrumbs Recipe at: http://tracyspaleojourney.blogspot.com/2014/02/paleo-breadcrumbs.html




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Paleo Breadcrumbs

-½ cup Almond Meal or Almond Flour
-¼ cup Golden Flaxseed Meal

-1 tsp Garlic Powder*

-½ tsp Onion Powder*

-½ tsp Thyme*

-½ tsp Oregano*

-1 ¼ tsp Sea Salt*

-½ tsp Black Pepper*

-Optional: 1 Tbsp Arrowroot Powder (if you need to thicken a dish)

*You can use 4 tsps Italian Seasoning instead of these.

NOTE: You can use regular flaxseed meal if you want, but it will taste more like wheat bread.

Mix all ingredients together and use just like breadcrumbs.

(Makes a little over 2 cups of breadcumbs)

(Resource: www.paleoeffect.com)




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