Tag: poultry

Dairy-Free Creamy Keto Chicken Casserole

Categories keto, RecipesLeave a Comment on Dairy-Free Creamy Keto Chicken Casserole

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

Categories keto, Recipes1 Comment on One Pan Chinese Style Chicken

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

Categories keto, RecipesLeave a Comment on Spanish Chicken & Chorizo

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

Categories LifeLeave a Comment on Japanese Ketchup Rice – Paleoified

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

Categories RecipesLeave a Comment on Walking Taco Meatballs

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.

Paleo Buffalo Chicken Salad

Categories RecipesLeave a Comment on Paleo Buffalo Chicken Salad

This recipe is easy, flavorful, and addictive. And, when served with something to scoop with like plantain chips or extra celery, it’s even fun to eat. 

For a really cool way to shred the chicken (i.e. with an electric mixer), check out the reference recipe in the link. Genius! 

Note: This chicken is spicy. 

Gluten-free, Paleo 


Paleo Buffalo Chicken Salad

Based on Crockpot Buffalo Chicken by Civilized Caveman

2.5 lbs. boneless skinless chicken breasts
1 sweet yellow onion
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 big pinches Kosher salt
2 tsp. black pepper
2 Tbsp. butter
6 oz. hot sauce (Frank’s or Louisiana)
3-4 ribs celery
4 Tbsp. ranch dressing (I used Tessamae’s)
2 Tbsp. aioli

Halve and thinly slice the onion. Spread out on the bottom of your slow cooker. Add the chicken in as close to one layer as possible. Add the spices, butter, salt, pepper & hot sauce.

Cook on low 6-8 hours. Let cool and shred.

When your chicken is done, add 10-12 ounces to a large bowl. Dice the celery and add. Add the ranch & aioli and stir to combine. Taste and season as necessary.

Chill.

Serve with plantain chips or more celery for dipping.

Note: You will have a ton of chicken leftover. This chicken is great with garlic mashed cauliflower, roasted broccoli, and pretty much everywhere else buffalo chicken is good – which is everywhere. 

Thai-Influenced Chicken Omelette

Categories Recipes1 Comment on Thai-Influenced Chicken Omelette

I was going to call this dish ‘laaaaadies niiiight! eggs’ since I had to feed myself for dinner last night and wanted an omelet – but not – but that was too long.

I do not like omelettes. Frittatas I can do; I love tamagoyaki, but to me French-style omelettes just taste like wet dog smells and gross me out. They also generally for some reason make my stomach hurt on the rare occasion I get it into my head I want one.

So, for dinner I took inspiration from the Japanese drunk dish – okonomiyaki. Okonomiyaki is generally made with cabbage and egg and some other stuff and is delicious and pretty much all things good in the world.

Gluten-free, paleo, Whole30 if you source it right


Thai-Influenced Chicken Omelette

3 eggs
4 ounces chicken breast
1 cubano pepper
2 tsp. sesame oil
2 c. shredded green cabbage
2 Tbsp. fish sauce
1/2 Tbsp. butter or ghee
Juice of 1 lime
Sriracha to taste

Chop the chicken into bite-sized pieces and slice the pepper thinly.

In a large skillet, heat the sesame oil. Add the chicken and pepper and sautee until just browned.

Add the cabbage and butter and sautee until the cabbage is softened and browning in spots.

Beat the eggs together with the fish sauce and lime juice. Spread the cabbage mixture out over the bottom of the pan in as even a layer as possible. Pour the egg over. Let sit until the eggs are mostly set.

Sriracha to taste.

Here, if you’re really skilled and awesome – flip that sucker over and cook the other side. I am less awesome, so ended up breaking my eggs up and kind of scrambling them from this point. They were no less delicious.

Serves 1 for dinner

Zoodles with Basil Lime Pesto

Categories RecipesLeave a Comment on Zoodles with Basil Lime Pesto

This is a light refreshing meal for summer nights when it’s too hot to eat heavy or want to mess with makin the house too hot.

Gluten-free, Paleo


Zoodles with Basil Lime Pesto

1-2 medium zucchini
3-4 boneless skinless chicken thighs
1 shallot
1/2 c. basil
1 lime
2-3 glugs oil (I used avocado)
2 tsp. honey
Big pinch red pepper flakes
2 cloves garlic
Kosher salt & black pepper

First, make your zoodles however you make them – I have a gadget that allows me to shred zucchini like I’m sharpening a pencil. Salt the zoodles, toss, and set in a colander to drain.

On to the chicken. Cut into bite-sized pieces, salt and pepper liberally, and place in a large skillet (along with a Tablespoon or two of fat) over medium-high heat. Sautee until browned and cooked through.

While the zoodles are resting and chicken is working, make the pesto. Add to the bowl of a food processor: juice & zest of the lime, a big hand full (about 1/2 cup) of basil, the garlic, red pepper flakes, a couple big pinches salt, a few cracks black pepper, the honey, and a couple good glugs of oil. Process until pesto, adding more oil if necessary. Taste and adjust seasoning as needed.

To serve, toss the zoodles with the chicken and pesto.

Serves 2 for dinner 

Seared Watermelon Salad

Categories RecipesLeave a Comment on Seared Watermelon Salad

Mmmmmm… Summer watermelon. This dish takes a portion of the bounty and gives it a spin, so it’s more ‘melon’ than ‘messy dessert’.

Gluten-free, Paleo, Whole30


Seared Watermelon Salad

Watermelon
Red bell pepper
Broccolini
Sesame oil
Sweet and spicy candied nuts (I used pecans) – optional
4 scallions
Boneless skinless chicken breast tenders
Almond flour
1 egg
High-temperature fat of choice
Curry powder
Juice of 1 lime
Avocado oil
2 cloves garlic
1 thumb ginger

First, make the salad. Skin the watermelon and cut into roughly 1-inch pieces. You’ll need about 3 cups. Chop the pepper. Chop the broccolini.

In your largest sautee pan, heat 1 Tbsp. sesame oil on medium-high. Add the broccolini and sautee until beginning to brown. Add the peppers and sautee until softened, hitting a couple times with salt and pepper as you go. Add to a large bowl.

Add 1 Tbsp. sesame oil to the now-empty pan. Heat over medium-high. Add the watermelon and sautee until seared around the edges. Add to the veggie bowl. Add the 4 scallions (chopped) and candied nuts (chopped). Toss to combine.

Now on to the chicken. In a shallow bowl, combine 1/2 cup almond flour, 1 Tbsp. curry powder, a big pinch kosher salt and a few cracks black pepper. 

In a separate bowl, beat the egg. 

Add 2-3 Tbsp. fat of choice to your pan. Put back over medium-high.

Dip the chicken in the egg and dredge in the flour mixture. Shallow fry until golden and cooked through. Remove to a plate to rest while you make the dressing.

To make the dressing, combine 3 glugs of avocado oil, the juice of 1 lime, a big pinch kosher salt, a few cracks black pepper, the 2 cloves of garlic (minced), the ginger (also minced), and 2 tsp. curry powder. Whisk or shake.

To serve, load a bowl with the veggie mixture, chop the chicken into bite-sized pieces and arrange over top – drizzle with the dressing.

Serves 2 for dinner + 1 for lunch.

Chicken Paillard with Caesar Green Beans

Categories RecipesLeave a Comment on Chicken Paillard with Caesar Green Beans

This recipe is exactly the kind of thing I want in the summer – light, edible at room temperature, and perfectly pairable with some nice chilled wine. It is also a dish I had at a local restaurant and got so obsessed with I had to run home and re-create it for friends. Luckily, they (highly) approved.

Gluten-free, Paleo, primal


Chicken Paillard with Caesar Green Beans 

4 boneless, skinless chicken breasts
Fat of choice 
1 lb. green beans
Kosher salt & black pepper

Caesar Dressing
3 cloves garlic
2 eggs
3 glugs olive oil
Juice of 1 lemon
Parmesan (optional)
Couple dashes Worcestershire sauce (check your label!)

First, prep your chicken by sandwiching between waxed paper or Saran Wrap and pounding until a single thickness – the bowl of a mortar and pestle works great for this.

Liberally salt and pepper on each side.

Bring your largest pan up to medium-high heat, add a tablespoon or so of fat, and pan fry until browned on both sides and cooked through. I did this in batches, cooking each pounded breast separately. Set each cooked chicken breast aside.

While your chicken cooks, wash and de-tip the green beans. Spread in a single layer on a cookie sheet. Sprinkle with fat, salt & pepper and broil on high 5 – 8 minutes or until fairly blistered. Remove from oven.

On to the dressing. Place the eggs in a small pan and cover with 2 inches of water. Bring to a small boil (tiny bubbles) and cook 1 minute. Drain immediately and place in an ice bath to arrest the cooking. You do *not* want cooked eggs here. Add the eggs to a large bowl, along with the lemon juice, olive oil, Worcestershire, a couple big pinches salt and quite a few cracks black pepper. Take the garlic and turn into a paste (I used a mortar and pestle but you could also use the back of your knife). Add to the dressing. Whisk vigorously to combine. 

When all is complete and your chicken has rested a good 5 minutes, slice chicken into strips and arrange on a platter. Add the green beans to the dressing, toss, and put on top of the chicken, drizzling any leftover dressing over the plate. Sprinkle with Parmesan if desired.

Serves 4 -5 for dinner