Friday, April 26, 2013

Paleo Chicken Pot Pie.

My guilty pleasure when I was in college was getting a microwave chicken pot pie. I loved them. It was sic.k. So this week, I was craving a pot pie. SO I set off to find a great recipe to satisfy my craving. And boy, did I find it!

Well, it's actually two spliced recipes. But that's because I don't have a food processor to make the pastry. But the topping I used was more like cornbread and it was f-ing fantastic!

Paleo Chicken Pot Pie:


3 quarter chickens 
2-3 carrots
1 red pepper
3 stalks celery
1-2 cups broccoli
1 yellow or white onion
1/2 yellow pepper
garlic, to your liking
1/4 cup coconut milk (canned, full fat) I used probably 1/3 cup myself, I like creamy
3/4 cup almond meal
4 cups chicken stock
3 tablespoons olive oil
Salt, pepper and oregano and any other spices you like

8 egg whites I use carton egg whites because we eat a lot of them anyway.
2 cups almond meal
2 teaspoons baking powder
2 teaspoons salt
2/3 cup butter I used ghee because I'm paleo but you could probably use normal butter

1. Preheat your oven to 400°. Put your chicken quarters on a broiling pan and rub down with some oil, I use light tasting olive oil or coconut oil. Then simple sprinkle salt, pepper and oregano. Bake for about 40 minutes, or until they reach at least 160° internally. 

2. While you chicken is cooking, chop all the veggies and place them in a bowl together, set aside.

3. If you have more time while the chicken is cooking, make the topping. This can also be made ahead of time, like the night before or in the morning, and stored in the fridge. Soften the butter in the microwave for about 10-15 seconds or plan ahead and leave it out. Put everything except the egg whites in a bowl. Using a hand mixer or standing mixer, blend the butter with the flour mixture until even. Then add the whites. Blend for I'd say about a minute, or until it resembles pancake batter. It's ready at this point, set it aside.

4. Once your chicken is done, let it cool then go at it pulling all the meat off the bones [This is where chicken breasts would probably be easier.] I personally ate the chicken skin because it was delicious. I don't put chicken in my pies. Once all the meat is ready, you're set to make the filling.

5. Heat the 3 tablespoons of olive oil in a large pot on medium/high. Add the onion and cook until brown. Then reduce the heat to medium/low and slowly add the almond meal. Make sure that you're constantly stirring too! Once the meal is added, slowly add the chicken stock. I used a whisk at this point to work out lumps. You do not want lumpy gravy. Once those are well incorporated, add the coconut milk. This will make is creamier. Please keep in mind that it's not going to be the thick gravy that you're used to but it will taste delicious. Salt, pepper and oregano to your liking.

6. Throw all your veggies in the pot and simmer/boil until just about tender (but not completely done). Add the chicken and stir together. And you're ready to assemble your pies!

7. Your oven should be at 350°. I made 6 little pies, 2 really small ones to sample, two medium sizes and two big ones. Make sure you use oven safe glassware. Fill each container until about 3/4 full, but beware of the liquid! Once you put your topping on, you'll probably end up with overflowing gravy so I had to drain each dish as I was adding topping. Plop the topping on each pie and spread out gently with a spoon. The topping doesn't rise a lot so you can use your discretion. Bake the pies for about 15 minutes or until the topping is browned.

8. Let them cool for about 10 minutes then you are ready to enjoy! I promise it's totally worth it!

{Some Notes: You can use whatever veggies you want really. Use what you have in your kitchen. I'm used to eyeballing measurements. For the chicken, use what you want. If you have breast then use that. Also, there really isn't a measurement for the chicken, use however much you want in your pies. I like chicken so I made sure it was a decent amount.}

Look how perfect they are!

Sources: Fed and Fit for the filling/gravy.  Health Bent for the topping.

Tuesday, April 9, 2013

Paleo Brownies

I have literally the biggest sweet tooth out of everyone I know. And, unlike other people, I have almost no way of controlling it. So while on paleo, I was determined to find ways to satisfy this sweet tooth that weren't breaking my diet. And I stumbled upon this little recipe! 

It's the best brownie/cake I've ever had. If you love dark chocolate, you will love this!

Paleo Brownie: 

4 eggs
1 cup unsweetened cocoa powder
3/4 cup raw honey *I used agave honey
3 tablespoons coconut oil, melted obvio
2 teaspoons vanilla
pinch of salt

1. Preheat oven to 350° and grease a baking dish. I used just a normal round Pyrex dish.
2. Mix all the ingredients together until smooth or well mixed.
3. Pour into greased pan and bake for 30 minutes. [Tip: It won't rise like a normal brownie. It actually won't look done yet but make sure you pull it out and check it. I stuck a clean butter knife into the middle and when it came out clean, I pulled it out.]
4. Carmel over at Our Fifth House, where I got this recipe, served it with paleo Chocolate Frosting. I haven't had a chance to make the frosting yet but I served the brownies once with coconut whipped cream and another time with coconut ice cream, which is by far my all time favorite.


Tuesday, April 2, 2013

Butternut Squash: The Only Way

I don't remember when it happened, but sometime in the past year I developed a love for butternut squash. I like the smooth texture and sweetness. Until now, I usually only made it into soup to be enjoyed in winter. But thanks to Melissa Joulwan, the writer of my favorite paleo cook book Well Fed: Paleo Recipes for People Who Love to Eat I now have a new absolutely favorite way to eat butternut squash! (FYI, she has a bloggy blog too...check it out!)

Velvety Butternut Squash:

1 butternut squash 

Water, 2 tablespoons or so
1 head of garlic (yes the whole thing)
1 tablespoon coconut oil
2 tablespoons coconut milk
1/4 teaspoon salt
2 teaspoons Ras el Hanout 
1 egg
1/4 pecan halves, chopped up roughly

1. Preheat the oven to 350°. Chop the butternut squash in half length ways. Peel the skin off the garlic, all of the cloves. Put the garlic into a little piece of foil and make it into a packet. Place the butternut squash open side down onto a cookie sheet that is lined with foil. Sprinkle about 2 tablespoons of water around the squash. Bake the squash and the garlic for 30-40 minutes.

2. Meanwhile, prepare the Ras el Hanout if you do not already have some. I love this spice because it has such a distinct yet totally random flavor. 

3. When the butternut squash is done, let it cool for about 10-15 minutes until you can handle holding it. Scrap the nice and soft innards into a blender of food processor  Add the roasted garlic    (which has probably made your entire house smell delicious). Blend the squash and garlic until smooth.

4. Add everything else except the egg and the pecans. Taste and adjust seasoning as you see fit (sometimes I add a little more coconut milk as I love, love the flavor combination or sometimes a little extra salt and pepper). Once it is satisfactory, dump it into a bowl.

5. Crack the egg into a little bowl and whip it around for a second, so it's blended. Add it to the butternut squash and mix together. Pour the mixture into a greased Pyrex dish. Sprinkle the pecans on top.

6. Bake at 400° until it starts to bubble around the edges. You're basically heating it through again and cooking the added egg. it takes about 30 minutes.

Enjoy! It's freaking fantastic and so easy. 

Monday, April 1, 2013

Coconut Flour Mug Cake

Even though Jake and I had a cheat day on Friday, I was still jealous at all the Easter candy that popped up on my Instagram feed yesterday. I felt a little left out of all the Easter gloriousness...but then I remembered a way around it.

Paleo's get treats too!

I remembered seeing a paleo mug cake recipe on one of my fellow paleo-ers Instagram feeds so I sought it out. Now, I've made mug cakes before, but never with this success! Here's the recipe I used.

Coconut Flour Paleo Mug Cake: 
From Pumped Pumpkin

2 tablespoons coconut flour
1/2 teaspoon baking powder
pinch of salt
2 tablespoons unsweetened cocoa
1 egg
1/2 teaspoon vanilla
4 tablespoons coconut milk (or whatever milk you have)
1 tablespoon melted coconut oil
6 drops or 1 packet of Stevia

1. Mix all ingredients in a bowl (I do this A. to save a mess and B. because I have a hard time stirring in a mug, this also helps beat out the lumps etc).
2. Microwave for 1:30. 
3. Top with anything but I chose coconut whipped cream and a sprinkle of cinnamon.