Paleo Grilled Chipotle Orange Chicken

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grilled-chipotle-orange-chicken1-DSC_1592

Ingredients:

1 lb chicken breast, boneless, skinless

3 cloves garlic, pressed

1 tablespoon herbes de provence

2 tablespoons honey

1 teaspoon celtic sea salt

1 tablespoon chipotle chile powder

1 cup orange juice, freshly squeezed

 

Directions:

1. Rinse chicken breasts and pat dry with a paper towel

2. Place chicken in a baking dish

3. Pour orange juice over chicken breasts

4. In a small bowl, combine garlic, herbes de provence, honey, salt and chipotle, then rub mixture onto chicken breasts

5. Marinate chicken in refrigerator for up to 5 hours

6. Place chicken breasts on a plate, and reserve marinade

7. Grill each side of chicken until chicken is cooked through

8. Cook marinade, bringing to a boil, then reduce heat and cook for 10-15 minutes

9.Serve chicken with marinade and enjoy

 

Chicken Meatballs

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chicken-meatballs

Ingredients:
1 cup zucchini, chopped (about 1 zucchini)
1 cup carrots, chopped (about 2 carrots)
½ cup parsley, coarsely chopped
3 medium cloves garlic
¼ cup blanched almond flour
• 1 egg
1 pound boneless skinless chicken breasts
1 teaspoon celtic sea salt
½ teaspoon ground pepper
¼ teaspoon chili powder

Instructions:
1. Preheat oven to 350°
2. In a food processor, pulse together the zucchini, carrots, parsley and garlic
3. Add almond flour, egg, and chicken
4. Then add salt, pepper and chili powder and process until thoroughly combined
5. Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet
6. Bake meatballs for 20 to 25 minutes

Serve with gluten free homemade zucchini noodles.

Chicken Piccata

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chicken_piccata

Ingredients:

  •  2-4 boneless, skinless chicken breast halves (1½ pounds total)
  • ½ cup blanched almond flour
  • ½ teaspoon celtic sea salt 
  • 5 tablespoons grape seed oil 
  • 5 tablespoons olive oil 
  • ¼ cup lemon juice
  • 1 cup chicken stock
  • ¼ cup brined capers
  • ¼ cup fresh chopped parsley

 

Instructions:

Cut the chicken breasts in half horizontally, butterflying them open. Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick

Mix together flour and salt

Rinse the chicken pieces in water, then dredge thoroughly in flour mixture, until well coated

Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat.

Add half of the chicken pieces and brown well on each side, about 3 minutes per side.

Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet

Place plate of chicken breasts in a warm oven while preparing the sauce

Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce

Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil

Plate the chicken, pour the sauce over it and sprinkle with parsley

Serve and enjoy!

 

 

Shrimp Cobb Salad

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Shrimp Cobb Salad

shrimp-cobb-salad-ck-x

Ingredients

4 slices center-cut bacon

1 pound large shrimp, peeled and deveined

1/2 teaspoon paprika

1/4 teaspoon black pepper

Coconut oil

1/4 teaspoon salt,

2 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon whole-grain Dijon mustard

1 (10-ounce) package romaine salad

2 cups cherry tomatoes, quartered

1 cup shredded carrots

1 cup frozen whole-kernel corn, thawed

1 ripe peeled avocado, cut into 8 wedges

 

Preparation

Cook bacon in a large nonstick skillet over medium heat until crisp and remove from the pan.

Wipe pan clean with paper towels, coat with coconut oil and Increase heat to medium-high. Add shrimp Sprinkled with paprika and pepper to pan and cook 2 minutes on each side or until done.

While the shrimp cooks, combine salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce and toss to coat.

Arrange about 1 1/2 cups lettuce mixture on each plate. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

 

Enjoy!

 

 

 

Paleo Cilantro Lime Fajita Salad with Honey Lime Vinaigrette Recipe

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FullSizeRender

Ingredients
Honey Lime Vinaigrette
• 2 limes juiced
• 2/3 cup cilantro
• 2 garlic clove
• 2 tbsp honey
• 1/2 cup light olive oil
• 2 tbsp white vinegar
• 1 tsp salt

Chicken Marinade
• 1/2 cup cilantro
• 2 limes juiced
• 2 tsp coarse salt
• 2 Garlic Cloves
• 1 tsp cumin
• 1 tsp chili powder
• 1/4 cup olive oil

Sizzling Fajita Salad
• 4 chicken breasts cut into strips
• 1 large yellow onion peeled and sliced
• 1 large yellow bell pepper seeds removed, cut into strips
• 2-3 heads romaine hearts cut into bit sized pieces
• 1 avocado sliced
• 3/4 cup cherry tomatoes halved

Instructions

Honey Lime Vinaigrette
1. Place all ingredients in a food processor or blender and blend together until the garlic is well chopped and ingredients have emulsified.
2. Refrigerate dressing.
Chicken Marinade
1. Using the same blender or processor, place all ingredients for the marinade inside and puree until garlic is finely chopped.
2. Pour 1/2 of the marinade into a bowl and add chicken to the marinade.
3. Pour the other half of the marinade into another bowl and add the sliced onion and peppers to it.
4. Let the chicken marinate overnight or for several hours.

Sizzling Fajita Salad
1. Prepare salad by placing lettuce, avocado sliced, and cherry tomatoes all together in a bowl.
2. Heat a large sauté pan or wok to high.
3. Add the vegetables (do not add the marinade) to the hot pan and cook quickly, tossing with tongs or a spatula until the veggies are still crisp, but golden brown in spots.
4. Remove from pan and keep warm.
5. In the same pan on high heat, add the chicken and marinade and cook for 2-3 minutes, or until chicken is fully cooked and slightly caramelized.
6. Toss with the vegetables.
7. Top salads with the hot chicken and vegetables.
8. Drizzle with the cilantro lime vinaigrette.

Enjoy!!

 

Paleo Bacon wrapped avocados

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Bacon-Wrapped-Avocados6

Ingredients
4-6 strips of bacon
1 avocado
1/2-1 teaspoon chili powder

Instructions
1. Heat the oven to 425
2. Line a baking sheet with tin foil.
3. Cut open the avocado and remove the pit. slice about 3/4″ slices lengthwise through the avocado, and then cut through the middle to cut all of the slices in half so that you have thick chunks of avocado.
4. Cut each slice of bacon in 3-5 pieces and wrap each piece around the avocado. roll in the chilli powder and place on the baking sheet.
5. Bake at 425 for 10-15 minutes
6. Enjoy

Gluten Free, Grain Free and Paleo Organic Roasted Tomato Soup

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Ingredients

3 pounds of garden fresh tomatoes, cut in half
1-2 bell peppers, seeds and membrane removed
3 whole cloves of garlic, peeled
1 large sweet onion, chopped
2-3 tsp unrefined sea salt
1/2-1 tsp black pepper
1/4-1/2 cup fresh basil, chopped
1/4 cup good quality olive oil

Instructions

Preheat oven to 400ºF.
In a large baking dish place all the tomatoes, peppers, onions, garlic, salt and pepper and olive oil into the pan and roast for 40 minutes.

Take out of oven and stir, you will have juice in the pan now. Stir in basil and place back into oven for 40 more minutes.

After the second 40 minutes if your vegetables are tender and you like a thinner soup then you can move onto the next step. If you desire a thick soup, put back into oven for 30 more minutes to allow some of the juices to evaporate.

Once finished cooking, remove from oven and remove the garlic. Place the remaining vegetable mixture into a food processor and blend until smooth.

Serve and enjoy!

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Paleo BLT Breakfast

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Ingredients:

• 6 bacon slices, diced
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved (or use 1 medium tomato, chopped)
• 4 large eggs
• 1 avocado, diced
• 2 Tbs slivered almonds

Instructions:
• Cook bacon in a large skillet over medium-low heat, stirring frequently until fully cooked (about 15 minutes). Remove 1 Tbs of bacon drippings and set aside.
• Add baby spinach and tomatoes to the bacon and remaining drippings, and toss until spinach is wilted and tomatoes are warmed (a few minutes). Remove from heat.
• Meanwhile, heat a non-stick pan over medium heat. Add reserved bacon drippings when pan is hot. Fry eggs in bacon drippings.
To serve, place the eggs on top of the bacon, spinach and tomatoes, and top with avocado and slivered almonds.

Enjoy!