Chicken with Sun Dried Tomato Sauce

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Sometimes I get tired of eating lots of meat (I know, blasphemy in the primal diet) and this yummy sauce spices things up a bit, I think.

Chicken with Sun Dried Tomato Sauce

6 boneless, skinless chicken breasts, sliced thin
2 tablespoons extra virgin olive oil
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons coconut flour

1/2 cup onions, chopped finely

2 cloves garlic, minced

1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1 cup chicken broth
1 cup heavy whipping cream

Heat olive oil in a large pan over medium-high heat.  Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.)  Remove from heat and set aside, keeping covered.
In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft.  Add sun dried tomatoes; stir. With a whisk in hand,  add flour & stir.  Slowly pour in chicken broth, whisking constantly to remove any lumps.  Add cream, still whisking.  Continue whisking for 3-4 minutes or until sauce begins to thicken.  Take off heat and let sit; it will continue to thicken, feel free to stir every so often.

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Pour over chicken breast and enjoy!

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Roasted Broccoli

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This is a simple recipe for a veggie side to all the meat we eat as low-carb people.  I tend to shy away from broccoli as I don’t like it all that much, but this recipe actually made me go for seconds.  If you’ve got a picky eater (kid or husband!) maybe this recipe will help 🙂

Roasted Broccoli

2-3 broccoli crowns, chopped into small florets

Olive Oil

Salt

Pepper

4-5 Garlic Cloves, minced

Preheat your oven to 425 degrees.  Line your baking pan with tin foil and grease it.  Put your broccoli on your baking sheet and toss with olive oil, salt, pepper, & garlic.  Bake for 20 – 25 minutes until the broccoli is a crispy-tender and the tops of the broccoli florets are starting to brown a bit.

After you take out of the oven, place broccoli on paper towel and drain the excess oil off.  Put in a serving dish and enjoy!

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Banana Muffins, Version 2 (with mini chocolate chips!)

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I’ve been making my banana muffin recipe for months now and have tweaked it a little bit over the months, resulting in a better muffin (I think).  Plus, I sometimes add chocolate chips to the muffins to make them more dessert-like.  Chocolate makes everything better.

Banana Muffins, Version 2

3 very ripe bananas

3 eggs

2 teaspoons of vanilla

3 tablespoons of coconut palm sugar (or 1 T of honey)

2 tablespoons of coconut oil (softened)

6 tablespoons of Flaxseed meal

2 cups of almond flour

1/2 teaspoon of salt

1 teaspoon of baking soda

1/4 cup of chopped walnuts

1/4 cup of mini chocolate chips (optional)

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Preheat oven to 350 degrees. Line your muffin pan with paper muffin liners.

Cream the bananas & eggs with a hand mixer in a large mixing bowl.  Mix in vanilla, coconut oil, & coconut sugar.

Add in almond flour, salt, flaxseed meal, and baking soda and mix well.  Mix in nuts & chocolate chips.

Spoon batter into the muffin cups, until mostly full.

Bake for about 30 minutes or until muffins are golden brown and a toothpick comes out clean.

Remove from oven and allow to cool.

Enjoy!

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Sloppy Joes

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I haven’t had Sloppy Joes since I was a kid that I can remember – Mom used to make Sloppy Joes with Manwich, which obviously wouldn’t work for a primal lifestyle.  I wanted to make a primal version of Sloppy Joes, though, because my soon-to-be two year old is a little picky and I am trying to find kid friendly dinners for her.

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This recipe turned out GREAT!  I love it.  I add some mustard & dill pickles on top of my Sloppy Joe meat (yum!).  For sides I made coleslaw and Cheddar Cauliflower muffins.

Sloppy Joes

2lbs of ground beef

1 tsp of butter (or coconut oil if Paleo)

1 green pepper, chopped

1 yellow onion, chopped

2 T apple cider vinegar

2 T yellow mustard

1 can of tomato sauce

1 can of tomato paste

1/4 cup water

1/2 tsp garlic powder

1 tsp sea salt

pepper to taste

Put the butter in a large pan, turn on medium heat and add chopped onion & chopped green pepper.  Let cook until the veggies start to get soft (about 8-10 minutes).  Then add meat and cook until brown.  Drain off the excess fat.  Add in the rest of the ingredients, stir well, and let cook on low for about an hour.

Enjoy!

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Cheddar Baked Chicken

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This chicken is really quite good – the original recipe called for 1/4 cup of Sriracha sauce, but gosh that stuff is HOT.  I use 1 Tablespoon and it’s more than enough zing.

Cheddar Baked Chicken

Ingredients
  • 3 large split chicken breasts
  • salt and pepper
  • 1 cup mayonnaise
  • 1/4 cup of shredded cheddar cheese
  • 1 Tablespoon Sriracha hot sauce
Instructions
  1. Preheat oven to 350 F. In a small bowl, stir together the mayonnaise and Sriracha.
  2. Pat the spilt chicken breasts dry with a paper towel and sprinkle lightly with salt and pepper. Spread the mayonnaise mixture evenly over each breast. Bake for 45 to 50 minutes, or until the chicken is golden and the juices run clear when pierced with a fork.
  3. Sprinkle with cheddar cheese and broil in oven for 2-4 minutes.
  4. Allow the chicken to rest for 5 minutes; serve.

Enjoy!

Peanut Butter Cookie Cake

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Can I just say that I love peanut butter?  Before bed I eat a spoonful (or two) of peanut butter with a gulp of milk.  I love my almond flour brownies, but sometimes I need something peanut-buttery.  And ever since I discovered an amazing low glycemic sugar substitute in coconut sugar, I have been able to experiment more in my dessert recipes.

Peanut Butter Chocolate Chip Cookie Cake

  • 1 cup almond flour
  • 3/4 cup – 1 cup coconut sugar (I use 1 cup because I like things sweet)
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 1/2 cup peanut butter (can substitute almond butter to make primal)
  • 1/4 cup coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1/2 cup chocolate chips

 

  1. Preheat your oven to 350 degrees
  2. Mix together the almond flour, sugar, and baking powder.
  3. Beat in the eggs, peanut butter, oil, vanilla extract, and water.
  4. Gently fold in the chocolate chips.
  5. Grease an 8-inch cake pan. Pour the batter in and spread it around the bottom into an even layer.
  6. Bake for 20 minutes until the outside is firm and bounces back to the touch.
  7. Let cool slightly before cutting in.

Enjoy!

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Crock Pot Chicken Fajitas

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I love a good crock pot meal – fix it and forget it!  This is about as simple as it gets.

Chicken Fajitas

3-4 chicken breasts

2-3 bell peppers (green, red, yellow, orange)

1 yellow onion

1/4 cup of chicken broth

1/2 tsp of salt (or more to taste)

2 T of cumin

1 T of chili powder

Squirt of lime juice

Tortillas

Fixings (lettuce, cheese, sour cream, guacamole/avocado, etc…)

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice squirt of lime juice over the top. Cover and cook on low for 4-6 hours or until meat is shreddable. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

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Primal Biscuits & Sausage Gravy

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**Update:  I tried a new biscuit recipe tonight that I like better than the biscuit recipe below, although both are good.  If you’d like to use the new biscuit recipe, click here.**

Growing up, I loved my Mom-mom’s fried chicken with biscuits and milk gravy.  I decided that I needed to make sausage milk gravy with some primal biscuits the other day – it was a huge hit!  My husband raved and said he liked the biscuits & gravy even better the next day as the flavors settled.  So yay! 🙂

Biscuits

6 egg whites

3/4 cup of almond flour

1/4 cup coconut flour

1 tsp baking powder

1/4 tsp salt

1/4 cup milk (use coconut milk to make paleo)

2 T butter, cut up

Heat oven to 400 degrees.  I lined a baking sheet with foil and greased the foil.

Mix together almond flour, coconut flour, baking powder, and salt together in a mixing bowl.  Cut in butter.  Stir in milk.  Set aside.

In another bowl, beat the 6 egg whites until very white and foamy.  Fold in egg whites into flour mixture until well combined.  Drop batter by spoonfuls onto baking sheet.  Bake biscuits 15-18 minutes or until tops start to brown.

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Sausage Milk Gravy

1 lb ground sausage

1 T almond flour

3 T arrowroot powder

2-3 cups of milk (I used about 2 1/2 cups)

Salt and pepper to taste (don’t be shy on the pepper!)

Brown sausage until cooke throughly.  Remove from pan, but leave the grease in the pan.  Add a little extra grease of your choice if you need it (there needs to be about 1/4 cup of grease in the pan).

To your grease, add your almond flour & arrowroot powder, whisking over medium heat until your get a good paste.

Add milk and bring to a slow boil, whisking constantly.  Add sausage back into the mixture and continue stirring until it is the desired thickness.    Serve the gravy over the biscuits.

Enjoy!

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Paleo/Primal Southwestern Frittata

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This is a yummy rendition of the classic frittata.  We typically eat it with cheese involved, but that cheese can easily be left out to make this paleo.

Southwestern Frittata

1 tablespoon coconut oil

1/4 cup yellow onion, finely diced

2 garlic cloves, minced

1 med sweet potato, peeled and grated

1 lb of ground beef

1 tablespoon of chili powder

1 teaspoon of cumin

1/2 cup of salsa verde (green salsa)

1/2 cup of shredded cheddar cheese (optional)

12 eggs

sea salt (to taste)

Preheat oven to 350. In a large saute pan, saute the onions in the coconut oil over medium heat until the onions are translucent.  Add the ground beef and cook just until it starts to brown and add the grated sweet potato and garlic.  Cook until the beef is completely browned and the sweet potato is soft.  Add the chili powder, cumin, and salsa, stir and cook until heated through.  Taste and season with a little sea salt if desired.  Transfer the meat mixture to a greased 11×7 glass baking dish and spread the meat mixture evenly over the bottom of the pan.

If you are using cheese, sprinkle it on top of the meat mixture.

In a large mixing bowl, beat together the 12 eggs add pour over the meat mixture in the baking dish.  Cover tightly with aluminum foil and bake for 30 minutes.  Uncover and bake for an additional 10-15 minutes or until the eggs are set in the middle when you jiggle the pan.

Enjoy!

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Primal Beef Enchiladas (a.k.a. sweet nectar of life)

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Ok, so I have this obsession with Mexican foods.  O.M.G.  I love it all – burritos, enchiladas, tacos, taco salad, guacamole, salsa, queso, etc…  Bring it on!  But since going low carb, it’s been a sad day for my Meixcan food fix.  Sure, I still get taco salad, but it’s not the same.

Then I ran across an enchilada recipe, tried it, and died and went to heaven.  My husband doesn’t like enchiladas (I know, right?) so I have been eating these for dinner 3 days straight.  They just get better and better.  *sigh*

A disclaimer:

I tend towards easy recipes.  I don’t like lots of steps, so I didn’t make my own primal tortillas and I didn’t make my own enchilada sauce.  I did buy enchilada sauce with no sugar added and I did buy low carb tortillas. If you want to make your own tortillas, Google “Primal Tortillas” and you’ll find plenty to choose from.

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Beef Enchiladas

1 can (28oz) of Red Enchilada Sauce (sugar free)

7 – 10 tortillas (depending on how big you stuff them)

1 lb of ground beef

1 med yellow onion, finely diced

1 can diced green chiles

1/2 tsp salt

2 – 3 cups of cheddar cheese (I used 1 1/2 bags)

1 large can of black lives (chop them if they aren’t)

Preheat the oven to 350 degrees.  Grease a 9×13 inch pan.

Pour the red enchilada sauce into a sauce pan, bring it to a boil, reduce heat and summer for 30 minutes.  I found the enchilada sauce to be very runny, so simmering for 30 minutes thickens it up.

While the sauce is simmering, brown the ground beef, drain off the fat, and add onions.  Cook the onions with the beef until onions are translucent.  Add chiles and salt, cook for another 5 minutes or so.

Ladle some enchilada sauce onto the bottom of the pan, spreading out evenly.

To assemble enchiladas, spoon meat, cheese, & olives into a tortilla.  Roll tortilla up and place seam down in your pan.  Repeat until the pan is full & you’ve run out of filling.  Pour the remaining sauce on top of the tortillas and top with lots of cheese.  Bake for about 30 minutes, or until cheese is melted and bubbly.

Serve with whatever toppings you like:  sour cream, avocado, lettuce, tomato, more black olives, etc…

Enjoy!

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