Tag Archives: poultry

Coconut Curry Chicken

16 Sunday Jul 2017

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This chicken is simple to prepare and makes a great little addition to salads, zoodles or a simple broccoli bowl.

gluten-free, paleo, keto


Coconut Curry Chicken

2 large chicken breasts
1 cup coconut milk
1/2 cup sugar free apricot preserves
1/3 cup green curry paste
Juice of 1 lime
2 Tbsp. fish sauce
Zest of 1 lime
Spicy peanuts
Zoodles

Add all ingredients but lime zest, peanuts and zoodles to a Ziplock and marinade 3 hours to 1 day.

Bake the chicken at 400 degrees F for 25 – 30 minutes, or until cooked through.

Serve with the zest of 1 lime and a hand full of chopped cilantro + peanuts over zoodles.

Makes enough chicken for 4 if your breasts are large

Pizza Chicken

08 Saturday Jul 2017

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This is a simple yet satisfying weeknight meal – healthier than pizza – and light enough to not bog you down on a warm night.

Gluten-free, primal


Pizza Chicken

1 large chicken breast
1 jar your favorite marinara
1 small spaghetti squash
4 slices bacon
2 cloves garlic
2 shallots
2 Tbsp. capers
1 – 2 Tbsp. red chili flakes
About 1/4 cup chopped fresh herbs – I used a mix of basil, parsley and chives
Fresh mozzarella
Salt & pepper

First, cook your spaghetti squash using your favorite method. I halved mine width-wise, scooped the seeds, plopped on a lipped plate cut-side down, poked with a fork a few times, added a Tablespoon or so of water to the plate, covered with plastic wrap and zapped in the microwave for 20 minutes. However you cook, let cool before handling. When cool, shred with a fork into “noodles”. Set aside.

While the squash is working, chop your bacon, garlic and shallots. Add the bacon to a large pan over medium heat and cook until cooked through but still floppy. Add the shallots and garlic about halfway through and cook until soft. Set aside.

Preheat your oven to 425 F.

When the bacon and aromatics are done, add the capers & red pepper flakes and hit with salt and pepper.

Pound out your chicken breast so it’s one thickness – I sandwiched between two sheets of plastic wrap and went to town with the bowl of my heavy mortar.

In a large oven-safe skillet (cast iron is perfect), layer some marinara, the spaghetti squash “noodles”, the bacon mixture, the chicken, the rest of the marinara and top with thin slices of mozzarella.

Bake at 425 for 25 – 30 minutes or until the chicken is done and the cheese is bubbly. Broil 5 minutes or until the cheese has browned a bit. Top with the fresh herbs.

Serves 2 for dinner

Roasted Radishes with Gold Sauce

17 Saturday Jun 2017

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Radishes + butter is not a new concept, but I couldn’t help mess with the idea a bit – especially after viewing a scroll-through Facebook video for something called Cowboy Butter. Cowboy Butter sounded enchanting, but required too many ingredients. So, I got to researching, combining, and playing around a bit and I think I hit on something fantabulous here. This sauce is great with roasted veggies, steaks, burgers & zoodles … pretty much everything.

gluten-free, paleo, vegetarian


Roasted Radishes with Gold Sauce

1/2 lb. radishes
Oil for roasting
2 Tbsp. unsalted grass fed butter
2 tsp. whole grain mustard (my favorite is Maille)
1 tsp. honey
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. Worcestershire sauce (watch your labels!)
2 tsp. Texas Pete or other tomatoey hot sauce
2 Tbsp. chopped chives
2 Tbsp. chopped parsley
Sea salt & black pepper to taste

Preheat your oven to 400F. Chop your radishes into about 1/2 inch segments and toss in a Tablespoon or so of your favorite roasting fat. Sprinkle with salt & pepper and spread out on a baking sheet. Roast at 400 for 20 – 25 minutes or until beginning to brown.

While your radishes are working, make your sauce by melting the butter in a small pan over low heat. Whisk in the rest of the ingredients (minus the fresh herbs) until combined.

When the sauce is combined, throw in the herbs plus a couple pinches salt and pepper. Taste for seasoning.

Serve drizzled over the radishes. Also great with meats – really pretty much anything; I’m loving it with eggs, and may even attempt to thin it out to make a salad dressing.

Serves 2 – 4

Low Carb Crack Chicken

03 Saturday Jun 2017

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Yeah, yeah, yeah, lots of dishes are called “crack chicken”. Why? Do the other authors, like me, just love hyperbole? Or is it that chicken is usually so ho-hum that any effort to turn it into a highly addictive substance that will invade your dreams and have you fighting the urge to sleep-binge-eat is just so compelling — and so utterly undeniably delicious — that it engenders not only love, but addiction?

I’m going with the latter explanation.

This chicken is just such a chicken. I spent the evening separated from its tantalizing smell due to poor time management, and spent the entire time I was out thinking about it. And couldn’t resist picking at the pan leftovers when I got home.

I’m eating it for two meals today, and I’m super bummed I only made three servings + tossed the rest of those pan drippings.

gluten-free, keto


Low Carb Crack Chicken

3/4 lb. – 1 lb. chicken (I used precut tenders)

1/4 c. mayo (I used Sir Kensington’s avocado oil mayo)

1/4 c. parmesan (I used my favorite flaked parme and shredded by hand – you want small bits so it will mix in with the mayo well)

2 Tbsp. garlic powder

2 Tbsp. onion powder

1 tsp. apple cider vinegar (or lemon juice)

Salt & pepper

Preheat your oven to 375F.

Pat your chicken dry and sprinkle with salt and pepper on both side.

Arrange on a baking sheet in a single layer, making sure the chicken doesn’t touch too much.

In a small bowl, combine all ingredients but the chicken, salt & pepper.

Spread over the chicken, making sure each piece gets a nice liberal coat.

Bake at 375F for 25 – 35 minutes or until the chicken is cooked through and the top is browning.

Serves 3 – 4 if you have self control. Fights may happen. Late night snacking is also a worry.

Paleo Thai Spaghetti & Meatballs

29 Saturday Apr 2017

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This paleo version of spaghetti and meatballs brings the classic flavors of Thailand to your plate in a relatively quick to throw together dinner that’s both hearty and tasty.

gluten-free, paleo


Paleo Thai Spaghetti & Meatballs

For the spaghetti

1 spaghetti squash

For the meatballs

1 lb. ground chicken
1/2 bunch chopped scallions
1/2 inch grated ginger
2 clove grated garlic
1/2 grated shallot
2 Tbsp. sesame seeds
1 tsp. baking soda dissolved in 1 Tbsp. warm water
1 Tbsp. fish sauce
1 Tbsp. coconut aminos

For the sauce

2 Tbsp. sunflower seed butter
2 Tbsp. sesame oil
1 Tbsp. lime juice
2 Tbsp. fish sauce
2 Tbsp. coconut aminos
1/2 inch grated ginger
1 clove grated garlic
1/2 grated shallot
1 Tbsp. sesame seeds

First, halve your spaghetti squash (lengthwise for shorter noodles; widthwise for longer), scoop out the seeds and stringy guts, poke a couple holes per side, add cut-side down to a dish with a little water standing in it and cover tightly with saran wrap. Microwave on high 30 minutes or until tender. Uncover (carefully!) and let cool. Shred with a fork when cooled to make the noodles.

While the spaghetti is going, make the meatballs.

Combine all meatball ingredients in a large bowl and knead to combine.

Heat a Tablespoon or two of your favorite fat (I used coconut oil) over medium-high heat in a large pan.

Take the meatball meat, form into one-inch meatballs (as well as you can – my mix was a little wet and sticky so my meatballs were more like formed splats than round balls but were still tasty), and saute until browned and cooked through.

Set aside on a paper towel and cook batches until you are out of meat mixture.

While your last batch is going, make your sauce by whisking all sauce ingredients together in a small bowl.

To serve, toss the spaghetti with the sauce and portion, topping with meatballs.

Serves 2 for dinner with enough meatballs left over for lunch

Dairy-Free Creamy Keto Chicken Casserole

01 Saturday Apr 2017

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This low carb and dairy-free take on a comforting casserole was creamy, delicious, and lasted great for a weeks’ worth of lunches.
gluten-free, keto, dairy-free, paleo


Dairy-Free Creamy Keto Chicken Casserole

1.5 lbs. boneless skinless chicken thighs
15 oz. bag frozen broccoli
2 c. frozen spinach
1/2 package sugar-free bacon
This dairy-free cauliflower cheese

Crisp your bacon and drain. Crumble and set aside.

Cube your chicken and set aside.

Defrost your veggies and set aside.

Preheat your oven to 400 F.

In a large casserole dish, combine the chicken, spinach, broccoli and bacon. Stir to combine. Top with the cauliflower cheese.

Bake at 400 for 35 minutes or until the top begins to brown and the sides are bubbly.

Serves 5 – 6 for lunch

One Pan Chinese Style Chicken

18 Saturday Mar 2017

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This is another quick and easy one sheet pan meal that you can throw in the oven and eat over multiple nights for dinner.

Gluten-free, Paleo, Keto


One Pan Chinese Style Chicken

1 lb. chicken thighs
2 big handfuls green beans
1 red bell pepper
4 Tbsp. sesame oil
4 Tbsp. tamari or coconut aminos
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 Tbsp. ground ginger
2 Tbsp. rice vinegar
Sesame seeds

Combine all the wet ingredients and spices in a large bowl or ziploc. 

Chop the chicken into bite size pieces and add to the marinade. Let sit 4 – 8 hours.

When it’s time to cook, heat your oven to 375F. Chop the pepper and green beans into bite sized pieces. Add to a baking sheet with the chicken. Toss to coat in the marinade.

Bake 25 minutes or until the chicken is cooked through, checking about halfway through and stirring. 

Top with a sprinkle of sesame seeds and serve.

Serves 4

Spanish Chicken & Chorizo

19 Sunday Feb 2017

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This quick and easy one sheet pan meal is keto-friendly, paleo, and takes minutes to throw together. Plus: one sheet pan! Which you can cover with foil! For no dishes!

gluten-free, paleo, keto


Spanish Chicken & Chorizo

2 lb chicken thighs (I prefer boneless skinless for this recipe)
1 lb. Spanish style chorizo
1 onion
2 medium red bell peppers
2 Tbsp. paprika
1 Tbsp. onion powder
1 Tbsp. garlic powder
2 tsp. dried oregano
Juice and zest of 1 orange
2 Tbsp. unsalted butter
2 Tbsp. oil of choice (I used coconut)
1/4 c. bone broth or stock (I used chicken but veggie would be great here too)
Salt & pepper to taste

Preheat your oven to 425 F and prep your baking sheet or dish.

Chop your chicken into bite-sized pieces and add to the prepared pan.

Slice your chorizo into bite-sized chunks and add to the pan with the chicken.

Slice your onion into thin half-moons and chop your peppers. Add to the pan.

Melt your butter and oil – add the spices + zest + stock and stir. Pour over the chicken mixture.

Juice the orange over the chicken mixture and toss well to coat.

Season with salt & pepper.

Bake 20 minutes, stir, and bake an additional 20 – 25 minutes or until the chicken is cooked through.

Serves 4 – 6 for dinners, depending on what you serve it with – I’ve served with roasted okra like in the picture, roasted broccoli, and cauliflower mash and all three were delicious

Japanese Ketchup Rice – Paleoified

31 Saturday Dec 2016

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I saw this recipe on one of my favorite YouTube channels – Texan in Tokyo (rip) and couldn’t wait to try it myself. Ketchup on scrambled eggs is the only way I would eat them when I was a kid – and I still love it.

This is delicious and made the perfect “single lady” dinner.

gluten-free, paleo, keto


Paleo Japanese Ketchup Rice 

2 – 3 ounces leftover poultry (I used turkey)
1/2 cup cauliflower rice
1/2 small carrot, diced
3 Tbsp. ketchup (I used Sir Kensington because that was what I had)
2 eggs
2 Tbsp. coconut aminos
1/4 white onion, diced
1 Tbsp. unsalted butter
1 Tbsp. fat of choice (I used bacon fat)

In a small to medium pan over medium-high heat, add the fat of choice and cauliflower rice. Add the meat. Dice the carrot and onion and add. Sautee until the carrots start to soften and the onion is translucent. Add 1 Tbsp. coconut aminos and stir. Let cook another minute or so. Add 2 Tbsp. ketchup. Let cook another minute or so.

Scramble the eggs with the second Tablespoon coconut aminos. Push all the rice to one side of the pan and add the butter to the clean side. Once the butter is melted, add the eggs. Let set up a bit and drag your spoon through to break up. Let settle into a sort of half omelette.

To serve, it would be really awesome to kind of flop the omelette over the rice and serve pretty drizzled with ketchup.

Mine looks like dog food. Tasty, tasty dog food.

Serves 1

Walking Taco Meatballs

22 Saturday Oct 2016

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Okay. So these aren’t paleo, gluten-free or even pretending to be healthy. But they’re delicious. 


Walking Taco Meatballs

1 lb. ground turkey
2 Tbsp. fresh chunky salsa
1 Tbsp. chili lime seasoning (or a mix of chili, cumin, salt & lime zest)
2 tsp. cumin
Big pinch Kosher salt
1 tsp. ground black pepper
1/3 c. thinly sliced scallions
3/4 small bag (about 1/3 c.) crushed Doritos
1-2 Tbsp. cooking fat

Combine all ingredients in a large bowl and form into ping pong sized meatballs.

Brown in fat in a large skillet until cooked through.

Serve over mixed roasted veggies (I served mine with pan-sautéed Cubano peppers and some leftover roasted broccoli and carrots) with a spoon or so extra salsa, a sprinkle of extra scallion, and a few leftover broken Doritos.

Serves 2 for dinner + 1 for lunch.