Creamy Lemon Pepper Chicken

lemon pepper chicken

This is going to be a staple in our house šŸ™‚

Ingredients:

  • 1 spaghetti squash, baked and de-seeded (I bake mine for 45-60 min at 385 degrees)
  • 2 organic chicken breasts, cubed
  • 7 oz organic coconut cream
  • 1 tbsp coconut oil
  • lots of pepper (to taste–but i really did put a lot)
  • 2 tbsp McCormicks Lemon Herb Seasoning (I dashed some more on as I was cooking so this can be to taste also)
  • salt to taste (you really don’t need much because the McCormicks has a little in it)

Heat the coconut oil over medium heat in large pan or even a pot, and cook the chicken cubes until they are fully cooked and browning on both sides– you will have to stir every couple of minutes for approx. 10-15 minutes. Then, add the spaghetti squash noodles, along with seasonings…mix thoroughly, and then add the coconut cream. Mix again and cook on low for about 5 minutes, covered. Serve up! Adding broccoli could be good too!

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Asian Style Skillet with Parnsip Noodles

asian sausage skillet

Ingredients:

  • 2 large parsnips, spiralized
  • 4 organic Italian sausage links, sliced into 1 inch chunks
  • 2 yellow/orange peppers, diced large
  • 1/2 yellow onion, diced large
  • 4 tbsp coconut oil
  • 4 tbsp Bragg’s aminos
  • 2 tbsp Szechwan seasoning
  • 2 tsp garlic
  • salt and pepper to taste

Cook the parsnip noodles over med-high heat with 3 tbsp coconut oil until browned and tender–should take about 10 minutes, stirring frequently. While these are cooking, heat another pan with 1 tbsp coconut oil over med-high heat and throw in the sausage. Cook for 5 minutes and then add the onions and peppers. Cook on medium until the sausage is browned. Add the garlic and seasonings and aminos into the mixture and cook on medium for another 5 minutes, covered. Noodles should be done, and when sausage mixture is done and has somewhat of a yummy saucey consistancy underneath the meat and veggies, serve it over the noodles. REALLY good and easy!

Plantain/Sausage Pizza Crust

paleo pizza

The perfect paleo pizza crust is here. Seriously, haven’t had a better one. The cauliflower just doesn’t do it for me!

Ingredients:

  • 1 lb organic ground sausage, cooked thoroughly on stove
  • 2 large green plantains (Hard and not ripe at all)
  • 2 tbsp coconut oil
  • 1 tomato, sliced thinly
  • 1/4 onion, sliced thinly
  • 1 zucchini, thinly sliced
  • 1/4 cup spinach, chopped
  • Enough sundried tomato sauce to cover the dough (about 6 tbsp in general but varies depending on crust size)- Trader Joe’s All Natural Sundried tomato spread
  • 1 egg, whisked
  • 1 tsp garlic
  • 2 tsp basil
  • salt and pepper to taste

In a large food processor, process plantains, sausage, coconut oil, and seasoningsĀ until you have a smooth mixture. Mix in the whisked egg thoroughly. Preheat oven to 425 degrees and make a pizza-shaped circle out of the mixture, on a sheet of parchment paper. Bake for about 20-25 minutes or until the dough is tough and starting to get crispy. Remove from oven, add the sundried tomato paste, and veggies, and bake for another 15 minutes. Your pizza is done!

Paleo Veggie Burger

veggie burg

I was craving a veggie burger! I pretty much followed preppy paleo’s **recipe**Ā but I did a few things different so mine is below…

Ingredients

  • 2 medium yams, chopped
  • 1/2 onion, diced
  • 4 whole carrots, chopped
  • 2 zucchinis, chopped
  • 1/2 avocado, sliced
  • 1 large collard green leaf
  • your choice of side– i made spiralized parsnip
  • salt and pepper to taste
  • 2 tsp garlic
  • splash of hot sauce
  • 1/2 tbsp coconut oil
  • 4 heaping tbsp flax meal
  • 1 egg, whisked
  • 2 tbsp Bragg’s aminos

Over medium heat, cook all the veggies (not the avo)Ā with coconut oil, covered in pan for 7 minutes– you just want to get them a little more tender. Then combine these ingredients into a large food processor, and process until they are fine little pieces, no big chunks, but not too processed to where it’s liquidy. Then add the flax meal and seasonings and mix with a large spoon until mixed throughout. Then add the whisked egg and aminos and mix throughout again.

This made 5 large patties for me. Bake them on parchment paper at 415 degrees for 25 minutes on each side– you’ll see them browning and you can feel when you flip that they are hardening. Do not flip if they are really flimsy still- i promise they will harden. When they are done, serve wrapped in collared green, add sliced avo and add a little hot sauce. šŸ™‚

 

Paleo Fettucine Alfredo with Sausage

fettucine

Ingredients:

  • 4 italian sausage links, cooked on stove or grill and sliced
  • 2 large sweet potatoes, spiralized ( I used the larger noodle piece to try and make it look like fettucine)
  • small head of broccoli, stems cut off and cut head into smaller pieces
  • 3 tbsp coconut oil
  • 2 tsp basil
  • 2 tsp parsley
  • 1 tsp oregano
  • salt and pepper to taste
  • 1 can organic coconut cream

Heat 2 tbsp coconut oil in large pot over med-high heat. Add sweet potato noodles and cover. Cook for about 5 minutes before stirring the noodles around. You will need to cook these for about 15 minutes total, stirring frequently. Add the broccoli and 1 tbsp coconut oil and cook for another 5 minutes, stirring frequently. The noodles should be soft and browning, so cook until this happens. Then add seasonings and the can of coconut milk and mix thoroughly. Add the sausage and it’s ready! Super quick and easy meal!

Roasted Tomato and Artichoke Zoodles with Sausage

artichoke zoodle sausage

Ingredients:

  • 4 all-natural italian sausage links (I used applegate- feeds 2), cooked and slices
  • 4 zucchinis, spiralized
  • 3/4 tbsp coconut oil
  • 1/4 cupĀ organic coconut cream
  • 6 oz artichoke in a jar, minced
  • 4 tomatoes, sliced
  • 1 tbsp olive oil
  • 2 tsp garlic
  • 1 tsp basil
  • 1 tsp parsley
  • salt and pepper to taste

Cook the sausage however you prefer (grill/stovetop,etc). Preheat oven to 400. Place tomatoes on a non stick pan and drizzle the olive oil, salt and pepper onto them and bake for 15 minutes or until they are fully “roasted.” While these are cooking, heat the coconut oil in a pot/pan over med-high heat and cook the zucchini noodles until almost tender. Reduce heat to low and remove the tomatoes from oven. Add the artichoke, coconut cream, seasonings, garlic and also the roasted tomatoes to the noodles and stir until mixed throughout. Add the sliced sausage into the mixture and you’re ready!

 

Mojo Beef with Plantain “Noodles”

 

plantain noodles

I am obsessed with plantains and spiralizing things!

Ingredients:

  • 2 large plantains, spiralizedĀ (very green)–Ā this is important because if they are ripe at all you won’t be able to spiralize
  • 1.5 lb organic beef (chuck roast is what i used)
  • 1 cup **MOJO RECIPE**Ā ( or enough to barely cover the meat in crockpot)
  • 1/2 avocado, sliced
  • 1 tsp paprika
  • salt and pepper to taste
  • 2 tbsp coconut oil

Combine beef, mojo, and seasonings into crockpot and cook on low for 12 hours or until meat can is juicy and can be shredded in the pot. Heat 1 tbsp coconut oil on a pan over med-high heat and cook the plantains for 6-7 minutes on each side, or until they are browning. Turn the heat to low and continue to cook the plantains for another 5 minutes–until they become crispy but also tender. I added some salt and pepper at this point, but i added to much salt so be careful with that. Once the plantain noodles are done, scoop some beef on top and avocada slices after. Some lemon on top would have been good and also maybe onions in the beef! I still need to perfect this one.