Homemade “fast food”

O.K who doesn’t love chicken nuggets? But how they are made is why we don’t eat them. If you google it- you’ll be grossed out. I was going to put a video on here, but it’s just too disturbing. Sorry- but it’s true :( 1

So make your own! It’s super easy, and surprisingly really good. I found a recipe online @PaleoSpirit. I made some buffalo chicken ones, and they came out great! Looking forward to different flavors next time.

You Need: for the nugget:

  • 1 Lb. organic ground chicken
  • 1 egg- beaten
  • 1/4 c. coconut flour
  • 2 t. Franks red hot sauce
  • 1 t. sea salt
  • 1 t. onion powder
  • 1/2 t. garlic powder

for the coating:

  • 1/4 c. coconut flour
  • 2 T. ground flax seed
  • 1/8 t. sea salt

for the sauce:

  • 1/3 c. franks red hot sauce
  • 3 T. butter
  1. Preheat oven to 375.
  2. combine coconut flour and seasonings for nuggets in a bowl.
  3. Combine chicken, egg and the franks together. Add in flour mixture.
  4. Scoop out 1.5 T of mixture to form little meatballs, shape into “nugget”. (should make about 20)
  5. Combine the coating ingredients together and coat each nugget in dry coating.
  6. Bake nuggets for 15 minutes.
  7. After 15 minutes, coat the nuggets in the sauce mixture. (melted butter and franks)
  8. Bake for another 5 minutes.

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Happy Cooking, and Happy Weekend! Let me know if you make another variation to this… I’d love to try it! These would be perfect with some  sweet potato fries and side salad :)

Let me tell you something..

Happy Friday friends :) Hope you had a great week and have some fun plans for the weekend…. As for me- I’ll be working. The next month I’ll be working more weekends (Boooooo), thank goodness it’s only for a month though, then it’s back to the regular schedule.

JB and I went out for a bike ride the other night when he got home from work. We went over the Echo Lake to check out the trails. They’re AWESOME! If you are ever over by the Mountain, go check it out- I can’t believe I never knew they were there. I found my new place to walk and run with Sly. JB was on his 29-er and I took out my CX bike… Gosh I’m an idiot for thinking it’s going to be a leisurely exploration. My legs were dying as JB we decided to summit the mountain. Why not right? First of many…

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So what’s been cookin’? The other day I was craving some soup, random? I know…curry flavored too. This on is not paleo due to the lentil, however we both felt O.K after eating. Do what makes you feel good.

I took out my dutch oven and threw a bunch of stuff in there. This recipe is meatless, however JB and I had it last night topped with chicken and it was awesome! I found a few recipes to go by, however they just weren’t what I had in the pantry.

So here you go, My Coconut Curry Lentil soup:

  • 2 T coconut oil
  • 1 Lg. onion, chopped
  • 2 small sweet potatoes, skin on- cut into 1/2 in’ chunks
  • 1 big clove of garlic (minced)
  • 1/8 t. ground ginger
  • dash of cayenne (optional for heat)
  • 1 t. curry powder
  • 1/4 t. cinnamon
  • 1 C. Red Lentils (rinsed and drained)
  • 1 can of light coconut milk
  • 1 C. Chicken broth, or veggie broth
  • 1 can of pinto beans (rinsed)
  1. Saute onion in coconut oil for 2-3 minutes, add in garlic and ginger. saute for another minute or so.
  2. Add in chopped sweet potatoes, all the spices, coconut milk and broth, mix well.
  3. Pour lentils into mixture, simmer covered for 20 minutes.
  4. Add in beans and cook for anther 3-5 minutes… Serve warm with a dollop of plain greek yogurt, and some pita bread :)

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Oh gosh, So i’ve got to tell you something. I’ve been holding out on a few other recipes. Sorry, I get so carried away! I’ll be sharing soon… so stay tuned.

These are homemade Buffalo chicken nuggets (paleo friendly)… #FTW

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And these my friends are Paleo Chocolate chunk Cookies… Seriously, so good.

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Oh jeez- and these little breakfast muffins too. I made them for a wedding shower not too long ago, and JB has been requesting them ever since.

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Sorry for the tease, go get cooking! ;) Time for me to get outside and do some yard work, have a great day, and fun weekend!

Time to dance

Look who joined us for dinner the other night..

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Hope you’re having a great day so far- the sun is shining over here, so JB and I are about to go outside and start some spring clean up. Before that though I’ve been thinking about what to do with all of my overripe banana’s. I froze a few for smoothies, and with the remaining 3 made a yummy banana bread.

I found this recipe not too long ago online here. So decided to give it a whirl this morning. Hope you try it :) It’s Paleo friendly, and really easy to make. You could substitute the nut butter for whatever you have, and use any nuts you have on hand for the topping.

Here’s what you need:

  • 3 overripe bananas, mashed
  • 1/4 c. maple syrup
  • 1 t. vanilla
  • 3 eggs
  • 1/2 c. almond butter
  • 1/4 c. coconut flour
  • 1/2 t. baking soda
  • 1/2 t. baking powder
  • 1 t. cinnamon
  • pinch of salt

For topping:

  • 4 T. grassfed butter, melted or at room temp.
  • 2 T. coconut sugar
  • 2 T. almond flour
  • 1 t. cinnamon
  • 1/4 c. pecans
  1. Preheat oven for 350, and grease a 9×5 baking dish.
  2. Mix together banana, maple syrup, vanilla, eggs and almond butter
  3. Add in coconut flour, baking soda, baking powder, cinnamon and salt, mix well.
  4. Pour into greased dish.
  5. Mix all the topping ingredients together and crumble onto bread mixture.
  6. Bake for 45-50 min, cool for 10-15 min, enjoy!

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Happy Weekend! It’s time to dance ;)

shaqs-dance

Easy Paleo Pumpkin Pancakes

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We did hill climbs yesterday up and down Mile Hill Rd. An hour of hill climbs.. who does that on their first day back on the bike outside? Us:

Photo Mar 29, 12 30 47 PM

After breakfast yesterday, I was inspired to make some pancakes this morning. I’ll leave the PB french toast to Over Easy ;)

Straight from Practical Paleo.. here is how I made them. {FYI- I added a little more Coconut flour to the recipe.}

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  • 4 Eggs
  • 1/2 canned pumpkin (NOT pumpkin pie filling)
  • 1 t. vanilla
  • 2 T. maple syrup
  • 1 . pumpkin pie spice
  • 1 t. cinnamon
  • 1/4 t. baking soda
  • 2 T butter, melted
  1. Whisk the eggs, pumpkin, vanilla, and maple syrup together.
  2. Add in pumpkin pie spice, cinnamon, and baking soda. Then Mix in melted butter.
  3. Grease a skillet with coconut oil or butter and pour onto pan, cook like you would any other pancake turning once.

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Enjoy! Have a good day! My favorite breakfast food lately has been eggs, with sweet potato and avocado.. I just can’t get enough!

Tell me-

Have you ever been to Over Easy?

What is your favorite breakfast food?

Basil Coconut Curry Chicken Soup

basilcurrysoup.jpg
Sly Loves the vet, what a weirdo.
Sly
Nothing warms me up like a bowl of soup. Especially when it looks like this out: *Can you spot my friend? She has been coming to hang out the past few days :)
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And thanks to that weather, Rotmans had to reschedule the delivery yesterday… to tomorrow (thank goodness!) This winter has been quite the test for JB and I in our new house. We have come across lots and lots of obstacles, yet in the end we have been pretty lucky thus far.  JB is the most motivated person when it comes to housework! We are still working on the house until we go to bed.  Just last night, we were putting together my file cabinet until 10:30 PM, and tonight we have a futon to assemble, after I finish some more touch up paint. So before I show you more pictures of the house,  I’ll share with you this tasty meal…
I made this soup a few weeks ago and loved it. So here it is again, and this time I’ll share with you how I made it :)
basilcurrysoup.jpg

Here is what you need:

  • 1/2 t. sea salt
  • 1/2 t. coriander
  • 1/2 t. cumin
  • 1/8 t. ground cloves
  • 1/4 t. cinnamon
  • 1/4 t. curry powder
  • 1/2 t. freshly ground black pepper
  • 1/4 t. cayenne pepper
  • 1 whole chicken, cooked/roasted and seasoned with curry powder, S&P.  Shredded or chopped.
  • 1 large red onion, cut into long slices.
  • 5 cloves garlic, minced
  • 1 T. finely chopped fresh ginger
  • 1 jalapeño pepper, seeded and minced
  • 2 T Grass fed butter
  • 2 14-oz can’s of light coconut milk
  • 2 t. lime juice
  • 15 fresh basil leaves, torn roughly
  • Hot cooked rice or quinoa for serving
  1. Saute onions in butter for 2-3 minutes, add in garlic, ginger, jalepeno and spices.
  2. After 4-5 minutes, add in shredded cooked chicken and coconut milk with lime juice.
  3. Simmer for 15 minutes, covered, then add in basil leaves.
  4. Serve over white rice or quinoa.

I made a decent size chicken, so I had enough for my lunches/dinners for my whole weekend at work. Planning and packing is my specialty… JB doesn’t call me the tupperware queen for nothing ;) What? I love my Sistema tupperware…. don’t judge me.

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What do you pack your food in? plastic bags or tupperware….