Archives for category: Paleo Snacks

I’ve been wanting to make these for a while now but had a few other recipes ahead of them to try out first. Today was “try to make delicious chicken nuggets” day and it was a huge success! The texture was amazing and the flavor was perfect. They take a little work but the batch I made ended up being huge! I’m freezing some to see how well they freeze and will post and update to let you know. I think they are going to freeze really well and all you will need to do it pop then back in the oven to reheat. (Hoping)

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Bowl 1-1 c Coconut flour

Bowl 2-3 large eggs, whisked

Bowl-3-toasted almond/coconut mixture:
1⃣In a food processor pulse until combined:
🔹1.5c shredded coconut
🔹1.5c almond flour
🔹S&P
🔹Garlic powder
🔹Season all
2⃣Place on a baking sheet and toast in the oven at 350F for about 15 minutes stirring every 5 minutes until all toasted
3⃣Remove and this is bowl three

Chicken filling:
1⃣In a food processor combine until smooth:
🔹3 raw chicken breasts
🔹1 large cooked sweet potato, skin removed
🔹2 eggs
🔹1/2c coconut flour
🔹1/4c coconut oil
🔹S&P
🔹Garlic powder
🔹Italian herbs
🔹Crushed red pepper

Assembly
1⃣Scoop a heaping tablespoon of chicken mixture, shape into a “nugget” and dredge in:
🔹bowl 1-coconut flour
🔹bowl 2-egg wash
🔹bowl 3- toasted almond/coconut mixture
2⃣Pan fry (I used bacon fat but you could use coconut or olive oil as well) until just golden brown, both sides of nugget then place on a baking sheet
3⃣Continue until chicken mixture is all gone then place baking sheet with par-fried nuggets into the oven at 350F for about 10 minutes until fully cooked through. Check one to ensure it’s fully cooked then remove from oven and serve!

**Easier Version:
🔹Simply dredge chicken mixture nugget in coconut flour, then pan fry and bake as directed

**Easiest version:
🔹Simply pan fry nugget and bake as directed without dredging with any coating

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Dairy free, paleo, gluten free, refined sugar free and super delicious! This is a full-flavored homemade ice cream that you can mix up in the blender and put in a bowl to freeze. No ice cream maker required!

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1⃣In a blender add:
🔹1 can full fat coconut milk
🔹1/4c water
🔹2T honey
🔹1-2t peppermint extract (to taste)
***Optional add-ins:
🔹1t vanilla crème stevia (optional)
🔹1T arrowroot powder (optional but prevents ice crystals from forming while freezing, keeps it smooth and thickens it)
🔹1/4c hemp seeds (optional but add a nice boost of essential fatty acids and protein)
2⃣Blend until smooth then pour into freezer safe dish. Stir in 1/4c dark chocolate chips and place in freezer. Stir every hour until ready to eat! (Maybe 3 hours?)

Note-I saw a recipe for vanilla hemp seed ice cream online and decided to try them in this recipe, they really have a neutral flavor so they do not alter the taste at all. I liked the nutritional boost they give the ice cream and since I have a package to use up will definitely be adding them to all my ice cream recipes 😊

Homemade almond butter…made from organic raw almonds that were soaked for 24hrs in water with sea salt, then dehydrated overnight, followed by being roasted in the oven and finally were blended with a few other wholesome ingredients to create the creamiest and most delicious tasting almond butter you’ve ever had! I suppose you could just pour some almonds in the blender and mix them up, but the end product would definitely not be the same! The beauty of making your own is that you can add in different ingredients to customize the flavor to be whatever your little heart desires. I chose to make this one original with a hint of vanilla.

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1⃣Soak 2c organic raw almonds in 5c of water with 1t sea salt overnight
2⃣Rinse then dehydrate at 150F for 8-12hrs
3⃣Roast dehydrated almonds in the oven if you would like your almond butter to have that “toasty” flavor, if not skip this step
4⃣Place almonds in your blender (I used vitamix so not sure how long others take) along with:
🔹2T coconut oil
🔹1/2-1t sea salt to taste
🔹1t pure vanilla extract
5⃣Blend on high for about a minute (may be longer) using the tamper if necessary (I put mine in directly from the dehydrator and they were hot so they mixed easily) until a smooth texture is achieved. Taste to see if flavors need adjusting, if not, you’re done!
6⃣Store in the refrigerator

**This if another one of my base recipes. There are so many add-ins that can be used for almond butter. Some ideas are coconut sugar, pure maple syrup or maple extract, banana, honey, caramel extract, coffee extract, etc!**

I have seen a variation of this recipe going around for a while now. It uses nutritional yeast to make the kale taste cheesy. After scouring for what looked like the perfect recipe for me (that I never found), I decided to combine a few common ingredients I saw, plus added my own and I’m sure glad I did! These were delicious. So, so good! I made these in my dehydrator so it was no fuss. Only a few left, definitely making more soon 🙂

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1⃣Soak 1c raw cashews for a few hours ahead of time
2⃣Cut 1 large bunch of kale into large chunks being sure to remove the stem
3⃣Wash and spin dry then lay out on a towel to dry
4⃣When the cashews are done soaking, drain and rinse them, then place them in a blender
5⃣To the blender with the cashews, add in:
🔹1/2 red bell pepper, cleaned and seeds/ribs removed
🔹1/4c melted coconut oil
🔹1/2c nutritional yeast
🔹few shakes of hot sauce (1t)
🔹1 garlic clove, chopped
🔹juice of half a lemon
🔹few shakes of coconut aminos (1-2T)
🔹optional-salt to taste
🔹optional-pitted date for a little sweetness (I did not add this in though, but thought it could be a nice touch if you desired)
6⃣Blend until smooth and creamy, taste to see if anything needs adjusting
7⃣Place dried kale in a bowl and pour sauce over top, mix kale/sauce with your hands until each piece is coated then place on your dehydrator trays and dehydrate on 135F for 3-6 hours. Test toward then end to make sure they are crispy.

For my birthday, my MIL brought me a jar of “Hot Garlic Pepper Jelly” from a local farm back home and I’ve been dying to try it. Today was that day. So I set out on a quest to make some healthy, paleo crackers to enjoy it with and…success! The hubby said they were better than regular. And so simple! Only 4 ingredients. Oh and btw, the jelly was killer!

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1⃣In a stand mixer combine dry:
🔹2c almond flour
🔹1/2t salt
🔹herbs and spices of choice (cinnamon, Italian herbs, crushed red pepper…whatever flavor you desire. I just used salt for my first batch)
🔹1T flax seed (optional)
2⃣Then add in wet:
🔹1egg
🔹1T coconut oil, melted
3⃣When it forms into a ball in the bowl, remove and place on pan lined with parchment paper. Roll/press into a thin layer and score with a pizza cutter
4⃣Bake at 350F for 15 min. Let cool on cooling rack and break apart into crackers.