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Crockpot Balsamic Chicken (Paleo)

I saw this recipe online somewhere but forgot to write down the source or bookmark it. If anyone knows the original source please let me know so I can link and credit them.

1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.

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Paleo Pumpkin Pie Muffins

Paleo Pumpkin Pie Muffins
adapted from Civilized Caveman’s Paleo Banana Bread

  • 1/2 can pumpkin puree
  • 4 eggs
  • 1/2 cup almond  butter (or Sunbutter for nut free)
  • 4 tablespoons grass-fed butter, melted
  • 1/2 cup coconut flour
  • 1 1/2 Tbsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • scant 1 tsp baking soda
  • scant 1 tsp baking powder
  • 1 teaspoon vanilla
  • pinch of sea salt
Instructions
  1. Preheat your oven to 350 degrees and line muffin tin with paper liners
  2. In a food processor add the pumpkin, eggs, and nut butter, and grass-fed butter and process until completely smooth.
  3. Add in your coconut flour, cinnamon, pumpkin pie spice baking soda, baking powder, vanilla, and sea salt and mix again until completely smooth.
  4. Evenly divide the mixture to the lined muffin tin
  5. Bake for 30 minutes

Cool and enjoy!

Paleo Toddler Muffins

Toddler Banana Muffins
adapted from Civilized Caveman’s Paleo Banana Bread

  • 4 bananas (can be yellow or very ripe brown)
  • 1 medium zucchini
  • 4 eggs
  • 1/2 cup almond  butter (or Sunbutter for nut free)
  • 3 tablespoons grass-fed butter, melted
  • 1/2 cup plus 2 Tbsp coconut flour
  • 1 1/2 Tbsp cinnamon
  • scant 1 tsp baking soda
  • scant 1 tsp baking powder
  • 1 teaspoon vanilla
  • pinch of sea salt
Instructions
  1. Preheat your oven to 350 degrees and line muffin tin with paper liners
  2. Shred the zucchini in the food processor with the shredding disk.
  3. Replace shredding disk with regular blade and add the bananas, eggs, and nut butter, and grass-fed butter to the shredded zucchini in a food processor. Process until completely smooth.
  4. Add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix again until completely smooth.
  5. Evenly divide the mixture to the lined muffin tin
  6. Bake for 30 minutes

Cool and enjoy!

Dutch Oven Pulled Pork

My new favorite pulled pork recipe!

Pulled Pork
adapted from Paula Deen’s recipe

2 Tbsp salt
1 Tbsp black pepper
2 Tbsp paprika
1 Tbsp cayenne (or adjust to heat preference)
3-4 lb pork shoulder
2 cups 100% apple juice
1 cup apple cider vinegar
1 cup chicken stock
1/2 tablespoon garlic powder

Mix the salt, pepper, paprika, and cayenne and rub it into the pork. Cover the meat and place in the fridge for at least two hours (I did overnight).
Preheat the oven to 325. Add the pork to the dutch oven and cover with the apple juice, cider vinegar, chicken stock and garlic powder. Cook in the oven for 4 hours or until fork tender and shreds easily.

Braised Beef – Beef Shanks, Chuck Steak, Short Ribs

I’m pretty sure this will work with any “low and slow” cut of beef. I’m a fan because these cuts are often not very expensive and they’re super flavorful. They do require low and slow cooking though, otherwise they’ll be tough and chewy. I normally do low and slow in the crock pot, but I recently got a dutch oven and I’m obsessed with it.

There is a lot of leeway with this recipe, as you can see, so you can play around with it a lot.

Braised Beef
1-4 beef shanks, chuck steaks, short ribs (as much as you want to cook, basically)
1-2 Tbsp oil
1 bag frozen peppers and onions (or use fresh, of course.)
1 clove of garlic, minced
1 cup chopped carrot (I just threw a few handfuls of baby carrots right in, whole)
1-2 cups chicken stock/broth (depending how much meat you’re cooking)
2 cups of tomato sauce or a 28oz can of crushed tomatoes
1-2 bay leaves
1 tsp thyme
1 Tbsp parsley
salt and pepper to taste

Preheat the oven to 325. Heat the oil in a dutch oven, liberally salt and pepper the beef and sear it on all sides. Remove the seared beef and set aside. Add the peppers and onions, garlic, and carrots and saute until they start to get translucent (if you’re using frozen like me I just saute until most of the water is cooked off). Add the beef back in along with the rest of the ingredients and stir. Cover the dutch oven and place in the oven for 2 hours.

I made this over the weekend and cut the chuck steak with a spoon. Delicious!

Savory Breakfast Bake

Breakfast Bake
adapted from Foodie and the Family

1 lb ground sausage, cooked through
1 bag frozen peppers and onion mix, cooked down
12 large eggs
14 ounce can sweet potato or butternut squash puree
14 ounce can full fat coconut milk
salt and pepper to taste

Directions
Preheat oven to 425°F. Grease a 9×13″ baking pan well with coconut oil. Toss cooked sausage and pepper and onion mix into the pan, spreading evenly over the bottom.

Whisk eggs, sweet potato or squash puree, coconut milk, salt and pepper. Combine well. Pour over sausage and veggie mix in pan.

Bake, uncovered, for 45 minutes; until set. Let cool. Cut into 12 pieces and serve room temperature or refrigerate to serve cold.

Breakfast Bake

Breakfast Bake
adapted from Foodie and the Family

3 apples, chopped (I leave the peel on)
2-3 ripe bananas, mashed
12 large eggs
14 ounce can pumpkin puree
14 ounce can full fat coconut milk
1/4 cup maple syrup (optional – omit for Whole30)
2 teaspoons vanilla
2 teaspoons ground cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup sliced almonds

Directions
Preheat oven to 425°F. Grease a 9×13″ baking pan well with coconut oil. Toss chopped apples into the pan, spreading evenly over the bottom.

In a large bowl, mash bananas. Whisk in eggs, pumpkin puree, coconut milk, maple syrup (if using), vanilla, cinnamon, pumpkin pie spice, and salt. Combine well. Pour over apples in pan.

Sprinkle the top of the mixture with sliced almonds. Bake, uncovered, for 45 minutes; until set. Let cool. Cut into 12 pieces and serve room temperature or refrigerate to serve cold.


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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