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:

Filling: 

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

Topping:
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.

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. 

Sweet Potato Hash

If you know anything about me, it's that I love, love, LOVE potatoes. I love them boiled, roasted, mashed, fried, hashed, if it's potato I'll eat it!

That was one of the harder foods to give up for paleo. But in it's place, I started using more sweet potato, something I wasn't too fond of before. I've developed a great, fast breakfast from sweet potatoes, eggs and spicy prosciutto. 


Sweet Potato Hash

1-2 sweet potatoes, depends how many people you're making this for or for how long you want to keep the mixture in the fridge
Salt and pepper
Garlic powder
Paprika
1-2 eggs

1. After peeling the sweet potato, grate it with a cheese grater.
2. Mix it in a bowl with salt, pepper, garlic powder and paprika. Here is where you can get creative if you want. Sometimes I add curry powder or cumin or cayenne if I want a little spice in my sweet. 
3. Add 1-2 eggs, depending on how many sweet potatoes you used. I usually to 1 egg for ever sweet potato, unless it's a big one then I use 2 eggs. The egg is basically what keeps it together.
4. Heat a pan at med-high with some coconut oil. Add the shredded, spiced and egged sweet potato to the pan and spread it out thin, like a hash brown! I've noticed the thinner you spread it, the better it holds together like a patty. If you just want a mound of sweet potato hash then you can mix it up in the pan.
5. While the potato is cooking, cut up some spicy prosciutto.
6. Once the potato hash has cook till crispy on both sides, fry an egg in the same pan. While the egg is cooking, sprinkle the prosciutto onto the hot sweet potato. Plop the egg on top and enjoy! The spicy prosciutto goes so well with the sweet potato, it's fantastic!

Almond-herb crusted Sole and Creamy Spiced Kale

As I wind to the end of the 30 day Paleo challenge, I realized that there was one dish I hadn't yet tried out. Kale.

Although I've eaten a lot of it in the past, I found that I haven't cooked it for myself in a long while. After the Winter of Kale, I have a hard time making kale voluntarily. But this recipe is certainly interesting.

[I made this meal with only one recipe, the creamy kale. The Sole and asparagus I did myself.] 

Almond-Herb Crusted Sole:

Almonds, enough to make about a cup of almond meal
Dried oregano
Salt and pepper
Granulated garlic
Red pepper flakes
4 Sole fillets
Egg
Coconut Oil, for frying

1. Place almonds in a food processor or blender. Blend until it becomes meal. This will act as your bread crumbs, and believe me you can barely tell the difference. 
2. Season the almond meal with salt, pepper, garlic, oregano, red pepper flakes and any other spice you want to throw in there (maybe cayenne and cumin for a Mexican feel or Chinese 5 Spice, which is a new favorite spice for me).
3. Whisk an egg on a plate, this is for dredging your Sole fillets. Bread each fillet and put aside.
4. Heat your pan on med-high until the pan is very hot (not going to lie, our pan was smoking it was so hot but we turned the heat down once we started cooking).

It's ok to be jealous.

5. Fry the Sole depending on how thick your fillets are. Our fillets were very thin, which is why we made 2 each, and fried them for maybe 30-45 seconds each side. 

Lemon Asparagus with Garlic:

Asparagus
3 cloves of garlic
Olive Oil, for sauteing
Lemon wedges
Salt and pepper

1. Heat olive oil in a pan, add garlic and asparagus when the pan is hot.
2. When asparagus is bright green, it is cooked. I like to drain my asparagus on paper towels so they aren't oily on my plate. Then I squeeze lemon wedges over the asparagus and season with salt and pepper. It's simple, easy and quick. And fantastic!

Creamy Spiced Kale:

1 head of kale
2 teaspoons Ras el Hanout
2 cloves of garlic, crushed
Pinch of salt
1 teaspoon coconut oil
1/2 cup coconut milk

1. Wash your kale, removing any stalk with a sharp knife. Don't dry the leaves, a little water will only work in your favor.
2. Heat a pan on med-high, add kale and stir a few times. The water on the leaves is going to steam the kale in this process. Stir occasionally, careful not to burn the leaves like I did, until they begin to wilt.
3. Combine the Ras el Hanout and the garlic. Once the kale is wilting, push the mound to one side of the pan. Add the coconut oil and spices together. Let them cook, just the oil and spices, for about 20 seconds to release the flavors. 
4. Briskly stir the spiced oil into the kale leaves. Quickly add the coconut milk to the pan. This will help the kale not burn..like mine did...
5. Let the mixture simmer for a while, until the leaves are to a texture you like and the coconut milk thickens.

[NOTE: In regards to the Ras el Hanout, which I had never heard of until now but it is very interesting. I wouldn't add the entire measure of cayenne pepper. When I made more of this spice, I will probably add half that amount. I found that my mouth was on fire for a long long time when I made my kale and Jake had to finish if for me. So maybe add less if you're sensitive and add extra spice later if you need it.]

Homemade Tartar Sauce:

Homemade mayo
Pickles
Shallots
Vinegar

1. Place a few tablespoons of your homemade mayo in a bowl. Add finely chopped pickles and shallots (essentially add how ever much you want, it depends how chunky you want your tartar sauce). Splash vinegar into the bowl, don't add too much at first. Add then taste. You can always add more but you can't take vinegar out.

Paleo Pancakes.

This morning I woke up in the mood for brunch. But I wanted it to be quick and easy (as I spend a majority of my time every other day cooking and cleaning). So I decided that pancakes were the best option.

So I found the great recipe for coconut flour pancakes!

Paleo Pancakes: 

2 cups raisins

2 tablespoons cinnamon

2 tablespoons almond milk

1/2 cup coconut flour

1/2 teaspoon baking soda

1/2 teaspoon nutmeg

8 eggs

Honestly, the directions should be self explanatory...

I made a few adjustments, however. I used half raisins and half craisins (oooh yeah!) and instead of almond milk, I used this great blend of almond and coconut milk. It's really delicious! 

Sunshine Sauce.

This is like the ranch for paleo. I swear. And if it isn't, it should be.

My favorite thing about paleo is all the new flavors I'm being introduced to. Sunflower seed butter is def at the top of the list. It's so interesting to taste and def makes this sauce something unique!

Well Fed: Blog.

Sunshine Sauce:

2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut aminos
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter 
dash ground cayenne pepper 
1/4 cup coconut milk

1. Place all ingredients except the coconut milk into a blender. Blend until smooth. Add the coconut milk and blend again.

Taa-daa! There you have it! I doubled the ingredients and keep the sauce in a glass jar with a screw on lid to keep it fresh. They go amazing with the Bora Bora Fireballs. 

Bora Bora Fireballs

In week two, Jake made these Bora Bora Fireballs that blew my mind and are seriously my new favorite thing. Paleo or not, I'll probably be making these for a while.

He got the recipe from a really great book: Well Fed: Paleo Recipes for People Who Love to Eat. I mean, common, how is that not perfect for us? It's a really great book.

Bora Bora Fireballs: 

Delicious!

1 1/2 cups unsweetened shredded coconut
1/2 teaspoon plus 1/2 teaspoon salt
3/4 teaspoon plus 1 teaspoon ground cayenne pepper
1 cup canned crushed pineapple, sugar-free, packed in its own juice
2 tablespoons coconut aminos
1 1/2 teaspoons dried ginger
3 cloves garlic, minced (about 1 tablespoon)
3-4 scallions, white and green, very thinly sliced (about 1/4 cup)
1/2 fresh jalapeño, seeds and ribs removed, finely minced (about 2 teaspoons)
2 large eggs, lightly beaten
2 pounds ground pork

1. Preheat the oven to 350 and line a cookie sheet with either foil or parchment paper. While the oven is preheating, toast the shredded coconut in a pan. Once toasted, put aside and sprinkle with 1/2 teaspoon of salt and 3/4 teaspoon cayenne pepper.
2. Drain pineapple in a sieve over a bowl or cup, we'll use the juice later. Add the drained pineapple to a large bowl.
3. Add to the bowl 1/2 teaspoon salt, 1 teaspoon cayenne, coconut aminos (like boy sauce but without the soy), ginger, garlic scallions, jalapenos and eggs. Mix together well then, using your hands, crumble in the ground pork. Knead with your hands until well combined. 
4. Using about 1 tablespoon of meat mixture, make meatballs. Dip in the pineapple juice then roll in the shredded coconut. Make sure to press the coconut into the meat by rolling the meatball in your palms. 
5. Bake in the oven 25-30 minutes. 

They'll make your whole house smell amazing. We ate them with stir fry and sunshine sauce (which is slowly becoming a house-hold staple here).

Jake and I made a batch, ate about 1/4 for lunch that day then divided them up into batches of 5  and put them in the freezer. This way, you can grab some on your way to work! They are sooooooooo good!

Cauliflower Rice

One of my staple foods before Paleo was rice. It was easy to make, went with everything and stayed consistently delicious upon reheating (so good for lunches).

 

So when I first saw cauliflower rice I was interested. Honestly, rice doesn't have a distinct flavor, it can be anything you want it to be. Same for cauliflower! This way you get a rice like side dish and an extra serving of veggies! I barely notice the difference now!

 

 

Cauliflower Rice:

 

Head of cauliflower

1 egg

Spices

Mix ins

 

1. Cut up the cauliflower and steam on the stove. When it's completely steamed, put the cauliflower pieces into a bowl.

 

2. With either a potato masher or whisk (I use one of the two beaters from my hand mixer, it works best) start to mash up the cauliflower, breaking it into small pieces. I've also tried using a food processor and pulsing it, that works too.

 

3. Add spices! I usually add pepper and garlic powder, then either salt of smoked salt (which we got a Bulk Barn and it smells intense). I've also used Greek seasoning, paprika, cayenne, etc. Literally, anything. After you spice it, add one egg and mix. 

 

4. It's time to add some mix ins. I usually always add onions at least. Maybe some garlic. In this picture, I have onions, garlic, mushrooms and pine nuts. It's yummy. 

 

 

 

What variations will you try?