LOADED CHICKEN AND (sweet) POTATOES

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• 1 lb boneless chicken breasts, cubed (1″) (raw) (hw: or ground beef, steak ...) 
• 6-8 medium skin-on red potatoes, cut in 1/2″ cubes (hw: sweet potatoes) 
• 1/3 c olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 Tbsp paprika
• 2 Tbsp garlic powder
• 2 Tbsp hot sauce (more if you like it HOT)

Topping:  Hw -all are optional, of course, other options include  lettuce, tomato, jalapenos, salsa , ranch dressing,  sour cream. ....

• 2 c fiesta (or Mexican) blend cheese 
• 1 c crumbled bacon
• 1 c diced green onion

How to Make:
1. Preheat oven to 400 degrees (HW: my oven :350) . Spray a 9 x 13″ baking dish with cooking spray. (hw: oil oil or coconut oil)

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.

3. Bake the potatoes and chicken for 55-60 minutes (hw: this would be to long for my oven -cooking time varies), stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for five minutes or until cheese is melted.

Serve With: Extra hot sauce, Ranch Dressing, or sour cream!
Serves: 6 people.

• Can this Recipe be Made in the Crockpot? Yes. Put all items into a crockpot, cook on low 6-8 hours.

• How Can I Make This Even Healthier? Cut the amount of cheese in half. Use pre-shredded, reduced fat cheese. Add turkey bacon instead of regular bacon. Serve with plain non-fat Greek yogurt instead of sour cream. Cut the amount of olive oil from 1/3 cup to 1/4 cup. Add more chicken and fewer potatoes. Use green beans instead of potatoes. Topping Alternatives: shredded lettuce, diced tomato, fresh pico de gallo, or salsa.
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• http://www.singingthroughtherain.net

SLOW COOKER GARLIC PARMESAN POTATOES

Ingredients

• 3 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
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• Salt and black pepper, to taste
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, olive oil, butter, garlic, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
• Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
• Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

Fix and Forget Hawaiian Chicken

Ingredients

• 4-6 boneless, skinless chicken breasts
• 1 can (8 oz.) crushed pineapple
• 1 bottle (16 ounces) barbeque sauce (whatever brand is safe for you or homemade)

Instructions

1. Place chicken in a greases 3.5-5 quart crock pot
2. Combine pineapple and BBQ sauce and pour over meat
3. Cook on high heat for 3-4 hours or on low heat for 6-8 hours

Ready to eat with a side of green beans or a topping on rice (or cauliflower rice) 

Better Peanut Butter Cups

I do not know the source but it came from Facebook Corn Allergy& Intolerance group.

1/2 cup coconut oil
1/2 cup nut butter
1/4 cup honey

melt together on stove top

add  1/4 cup of cocoa

pour into lined muffin tin and freeze till firm

You can add coconut to bottom of liners or chopped nuts for a "crunchy layer"

Ultimate Gluten (grain free) Brownie

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• 2 oz unsweetened chocolate, chopped
• 1/2 cup coconut oil, melted
• 1/4 cup honey
• 3/4 cup coconut sugar (or brown sugar)
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup almond flour
• 1 tablespoon coconut flour
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup semisweet chocolate chips (optional)

Instructions

1. Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside.
2. In a double-boiler over medium heat, melt unsweetened chocolate and coconut oil, stirring occasionally until smooth. Remove from heat and cool slightly.
3. Place melted chocolate mixture in a food processor (or blender) Add honey, sugar, eggs, vanilla, flours, cocoa powder, salt, and baking soda. Pulse several times until mixture is smooth, scraping down sides if necessary.
4. Evenly spread batter into prepared pan and smooth top. Sprinkle with chocolate chips if desired.
5. Bake brownies at 350F 20-23 minutes or until a toothpick comes out with moist crumbs sticking to it. Brownies will still appear very soft in the middle. This is ok.
6. Cool brownies on a wire cooling rack completely before cutting into squares.

Notes

Store brownies in an airtight container at room temperature up to 3 days.

EASY PEASY CHOCOLATE MILK – PALEO

Gutsytbynature

Makes 4 servings

Here’s what you need:

I can coconut milk (make sure it’s just coconut milk, no added gums or anything else)

2 tablespoons raw cacao (or carob)

1 tablespoon mesquite powder

1 teaspoon honey, or your sweetener of choice (if you use raw honey, like I did, wait until the mixture has cooled down to a drinkable temperature before adding the honey, to maintain the beneficial properties)

Method:

Pour the coconut milk into a saucepan and gently heat

Add the raw cacao and mesquite powders and sweetener (but not if you’re using raw honey)

Blend with a stick blender til everything is mixed together and the milk gets frothy

If using raw honey, add once the liquid is at a drinking temperature

If drinking “hot” just pour into a mug or glass and drink!

If drinking cold, put the mixture into the fridge til the milk has cooled. Add ice cubes if you have some available

And that’s it – pretty simple huh! All measurements are approximate and you can adjust according to your own tastes. It is quite a decadent, rich mixture so if you want to add water to thin it down, then do so. This mixture also makes a delicious chocolate sauce too, and I have been known to pour it over chopped bananas and desiccated coconut for breakfast! 

 If you’re following the autoiummune protocol (AIP) and haven’t added raw cacao back in yet you can easily sub carob which has it’s own health benefits, including being a rich source of phosphorous and calcium.

I’ve ( Gutsy by Nature) also discovered a fabulous new thing – mesquite powder! If you are following AIP  make sure you find one that is just the ground pods as that is classified as AIP friendly, if you find one that is ground pods and seeds that is not AIP friendly, so do check with your supplier. What I like about mesquite powder is that it adds a slightly sweet, caramel flavour and when mixed with raw cacao it just takes the edge off the bitterness of the cacao. It is also high in protein and calcium, rich in zinc and potassium with good amounts of magnesium – winning!

Chocolate Chip Banana Bars {Paleo}

Ingredients

• 2 bananas
• 1/2 cup almond butter 
• 1/3 cup pure maple syrup
• 2 tsp vanilla
• 1/2 cup coconut flour
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3/4 cup semi-sweet chocolate chips
• coconut oil for pan

Instructions

1. Place all ingredients except chocolate chips in food processor and blend on high for 1-2 minutes. Scoop out batter into bowl and add most of the chocolate chips, gently mix to evenly distribute.
2. Press batter into 8x8 pan greased with Coconut Oil.
3. Sprinkle remaining chocolate chips over top and bake for approximately 30 minutes at 350 degrees.

Notes from i am baker: If you are a believer that maple syrup is not Paleo, then you can substitute coconut oil.  I also used dairy, nut, and soy free chocolate, but you could use a dark chocolate instead that does not have soy lecithin or dairy in it.  Some folks let non-dairy free chocolate slide in their paleo baking… some don't.  Its just a preference! 

You can sub with equal parts apple cider vinegar. Instead of baking powder.  And a good replacement for flour in any recipe is just to add more eggs or bananas. You can always just buy a nut of any kind and blend it in the food processor to make an almond meal or cashew meal. It is very easy. We stay away from anything processed in any way. You can also use applesauce in replace of bananas or sweet potato or pumpkin. Pumpkin would be great.

Sandwich Rolls

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 10 rolls

 

Ingredients:

• ghee or coconut oil for greasing the rings
• 8 large eggs
• ½ cup Almond Milk
• 4 teaspoons apple cider vinegar
• 3 cups whole raw cashews, about 17.5 ounces
• ½ cup arrowroot powder* (see note) 
• ¼ cup coconut flour
• 2 teaspoons baking soda
• 1 teaspoon sea salt

* For SCD, omit the arrowroot powder and increase the coconut flour to a total of 1/2 cup.

Instructions:

1. Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven. Preheat the oven to 325°F.
2. Lightly grease the inside of 10 (3.-inch) English muffin rings ( http://astore.amazon.com/againstallgrain-20/detail/B005GQXA9Q) with ghee and place them on a baking sheet lined with parchment paper.
3. Place all of the ingredients in a high-speed blender and process on low for 15 seconds. Scrape down the sides and process again on high for 15 to 30 seconds, until very smooth.
4. Fill each ring 2⁄3 full with batter. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean.
5. Allow the rolls to cool on the baking sheet for 15 minutes, then gently press them out of the rings from the bottom. Allow to cool on a wire rack before serving or storing.

Paleo Chocolate Cupcakes

my natural family 

Cook time: 35 minutes

Ingredients(Makes a dozen cupcakes):

• 1/2 cup +2 Tablespoons coconut flour
• 4 eggs
• 2 egg whites
• 1/3 cup cocoa powder
• 1/2 cup  palm sugar (coconut sugar ) ( can also sub maple or honey 1/2 cup just use 2-3 tbl less of  coconut milk )
• 1 cup coconut milk (hw:that is the canned kind- use organic and make sure it does contain grain, or citric acid) 
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract (hw: use grain free or omit) 

1. Preheat your oven to 350 degrees and line 12 cupcake holders with paper liners.
2. Mix together the coconut flour, eggs, egg whites, cocoa powder, sugar, coconut milk, baking soda, and vanilla extract in a large bowl.
3. Slowly add just enough water so that the batter is slightly runny and easy to mix by hand without exerting too much effort.
4. Scoop the batter evenly into the cupcake liners. Hit the pan against the counter a few times to even the batter and knock out any air bubbles.
5. Bake for 30-35 minutes until the tops are firm to the touch.

Paleo Vanilla Cupcakes

same but vanilla 

Cook time: 30 minutes

Ingredients(Makes a dozen cupcakes):

• 1/2 cup plus 2 Tablespoons coconut flour
• 4 eggs
• 2 egg whites
• 1/2 cup cane sugar
• 1 cup coconut milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda

hw: 
The frosting is not paleo (has corn or better know as confectioners sugar) so you need to find a frosting recipe or not use any. I believe I have one here under Elana's pantry label. 
Here it is : 

Elana's Paleo Chocolate Frosting (hw: I really like this one it is creamy, yummy) 

• 1 cup dark chocolate chips
• ⅓ cup coconut oil
• 1 tablespoon vanilla extract

1. In a small saucepan over very low heat, melt chocolate and coconut oil
2. Stir in vanilla extract
3. Place frosting in refrigerator for 15-30 minutes to thicken
4. Remove from refrigerator and whip frosting with a hand blender until thick and fluffy

recipe from Elana's Pantry

Garlic Roasted Broccoli 

Ingredients

1. 2 heads of broccoli, cut into florets
2. 3 tbsp olive oil
3. 5 cloves of garlic, minced
4. 1 tsp salt
5. 1/2 tsp pepper
6. 1 tsp lemon juice
7. Pinch of red pepper flakes (optional)

Instructions

1. Preheat the oven to 400 degrees F.
2. In a large bowl, toss the broccoli with olive oil, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet.
3. Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using. After baking, squeeze lemon juice liberally over the broccoli before serving.

By Rebecca Bohl (PaleoGrubs.com)

Coconut Flour Cheddar Drop Biscuits

¼ cup coconut oil or butter, melted
1/3 cup sifted coconut flour
4 eggs
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon baking powder
½ cup sharp cheddar cheese, shredded

Blend together eggs, coconut oil or butter, salt, and onion powder. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in cheese. Drop batter by the spoonful onto a greased cookie sheet. Bake at 400 degrees for 15 minutes. For a cheesier biscuit increase cheese to ¾ cup.

Apple and Sweet Potato Bake

from livesimplyme

Ingredients

• 2 cups sweet potatoes, peeled and chopped
• 1 cup chopped apples
• 2 TB pastured butter, cubed
• 2 TB raw raw honey
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• pinch of salt

Instructions

1. Preheat the oven to 400º.
2. Add the apples and sweet potatoes to a baking dish or cast iron skillet (like this). Top with honey, cinnamon, nutmeg, and pinch of salt. Toss the ingredients together. Add the cubed butter to the top of the mixture.
3. Cover with foil or a foil alternative and bake for 25 minutes until the potatoes are soft.
4. Serve Warm.

Lemon Cake Cookies 

Ingredients

For the cookies
• 1/3 cup coconut flour (find it here)
• 1/3 cup arrowroot flour (find it here)
• 1 tsp cream of tartar
• 3/4 tsp baking soda
• 1/4 tsp sea salt
• 1/8 tsp turmeric (for coloring)
• 1/4 cup freshly-squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1/4 cup applesauce, at room temperature
• 1/4 cup coconut butter, softened (not coconut oil - find it here)
• 2 tablespoons honey
• 2 tablespoons coconut oil
• 1 tsp vanilla extract
• 1 gelatin egg substitute made with 1 Tbs. gelatin (See step four below.)
For the Icing
• 1/4 cup arrowroot flour
• 2 tablespoons honey
• 1 1/2 teaspoons lemon juice

Instructions

1. For the cookies Preheat oven to 325, and line two cookie sheets with parchment paper.
2. In small bowl, whisk together the dry ingredients: coconut flour, arrowroot flour, salt, cream of tartar, baking soda.
3. In large mixing bowl or stand mixer, cream together the next six ingredients: applesauce, coconut butter, lemon zest, lemon juice, honey, coconut oil and vanilla.
4. Prepare gelatin egg substitute: Whisk 1 tablespoon gelatin into 1 tablespoon lukewarm water. Add 2 tablespoons boiling water. Whisk vigorously until completely dissolved and frothy.
5. Add gelatin egg substitute to stand mixer. Beat on medium to incorporate.
6. Add dry ingredients to stand mixer, beating on medium until combined.
7. Using a tablespoon, scoop out dough and drop onto cookie sheets. Flatten each cookie with bottom of cup to make 1 1/2-2" circles.
8. Bake for 18-23 minutes, or until cookies are golden brown around edges and slightly firm to the touch. Cool completely on wire rack.
9. For the icing Whisk all icing ingredients together. Drizzle over tops of cooled cookies.
10. Store covered at room temp for soft cookies, or in the refrigerator for firmer cookies.