Archives for posts with tag: dinner

Tonight, our dinner was a paleo “pasta” dish. Zucchini spiralized noodles with jalapeño sausage and a coconut milk sauce turned cheesy using nutritional yeast. Super easy, delicious and filling!

1⃣Dice up 5 sausages into 1/4″ pieces and brown both sides in a frying pan (sausage flavor of your choice, I used jalapeño)
2⃣While those are browning, spiralize 4 zucchini
3⃣When the sausages are browned on both sides, stir in the zucchini noodles to heat thru and turn off heat
4⃣while the noodles are heating, in a small sauce pan combine:
🔹1 can full fat coconut milk
🔹1/4c nutritional yeast
🔹1 garlic clove, diced
🔹garlic powder
🔹onion powder
🔹crushed red pepper
5⃣when sauce starts to simmer and is hot, pour into noodles and sausage and serve

Serves 4-5


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)

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
🔹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
🔹Garlic powder
🔹Italian herbs
🔹Crushed red pepper

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

3 year anniversary dinner last night. I wasn’t going to take a pic of it but considering how much my hubby raved about it I figured I better just so I remember the recipe, hence the half eaten piece of mahi mahi. The secret ingredient here is coconut aminos! I used them in both the fish and broccoli.

1⃣Steam one head of broccoli cut into florets until tender, pour remaining water out then then add:
🔹1-2T coconut aminos
🔹few shakes Sea salt (not too much)
🔹1T Basil
🔹1t Crushed red pepper

Basil Butter Mahi Mahi
1⃣In a small sauce pan combine:
🔹3T organic, grass-fed Butter
🔹1T freeze dried Basil
🔹juice of 1/2 a Lemon
🔹1 Garlic clove, finely chopped
2⃣Heat for a few minutes then turn off heat. While the butter sauce is heating, prepare a frying pan over medium heat and put in some olive oil and coconut aminos (maybe about 2T or more?)
3⃣Place 2 filets of mahi mahi in hot pan season with:
🔹a little bit of salt
🔹old bay seasoning
🔹crushed red pepper
4⃣Cook for about 3 minutes on one side, flip over and pour butter sauce in top of fish. Cover and cook for an additional 3-4 minutes or until fish is white and flaky

OH MY! Someone else needs to make these and let me know what you think because at my house they were a big hit! So delicious and EASY especially if you already have some chicken cooked. Topped these with salsa verde which was the perfect flavor addition. Yummy, low-carb dinner option. 20131030-072844.jpg 1⃣In a large frying pan sauté in organic grass-fed butter or olive oil: 🔹1 onion, julienned 🔹1 green pepper, julienned 🔹2 cloves garlic, diced 🔹s&p 🔹garlic powder 2⃣Once onions are translucent remove to bowl and set aside 3⃣Place organic grass-fed butter or olive oil in the same pan and heat 2lbs shredded (pre-cooked or raw diced) chicken. Season with: 🔹garlic powder 🔹s&p 🔹basil 🔹crushed red pepper 4⃣Once heated/cooked through add in 1/3c coconut aminos (or to taste), stir, then let it cook off for a few minutes. (Taste as you make it to see if it needs more spice/sauce.) 5⃣Next add to the pan and stir to combine: 🔹1/4c grade B maple syrup 🔹Sriracha as desired if you want heat, I put about 1/4c in mine and it added the perfect kick 6⃣When it is all heated and seasoned to your liking, stir back in the sautéed onions and peppers and 1 cup of cashews 7⃣Serve in boston lettuce to make lettuce wraps or tortilla shells. We topped ours with salsa verde

This roasted chicken turned out amazing! The herb seasoning on the outside infused with the tender meat on the inside to create an amazingly flavorful chicken. The brussel sprouts and onions cooked in the juices and herbs from the chicken and came out perfect as well! Leftover chicken will be for dinner tomorrow as Cashew Chicken Lettuce Wraps and I am using the bones from this chicken to make a bone broth that I will be using all week! Nothing goes to waste.

1⃣Wash and pat dry full chicken (around 3lbs), organs removed
2⃣Place chicken in a roasting pan and pour 1/4c melted, organic, grass-fed butter (preferably local) on top of chicken and rub around to ensure fully coated
3⃣Season with herbs/spices of choice. I used:
🔹crushed red pepper
4⃣Place in oven that has been preheated to 425F for 50min
5⃣Remove from oven and place 1-2lbs brussel sprouts cut in half and 1 large onion cut into large pieces around the chicken in the bottom of the pan. Also pour 1c chicken stock in the bottom of the pan
6⃣Put back into oven and cook for an additional 15min