Paleo Chinese Orange Chicken

This recipe was a huge hit in my family. My boys gobbled it up, my 3 year old had 3 servings and my 2 year old ate a full plate. Hubby gobbled it up happily and sang songs of praise. I think this is the perfect solution for those craving some Chinese takeout.



Paleo Chinese Orange Chicken

Sauce
1/2 cup water
3/4 cup orange juice
1/3 cup cider vinegar
3 tbsp coconut aminos
1 tbsp orange zest
1 tbsp honey
2-3 tsp fresh ginger, minced
4 cloves garlic, minced
2 tsp dried minced onion (can also sub some green onion here)
pinch of red pepper flakes (add more if you like some heat)
1.5 tbsp arrowroot powder

coconut oil
1-1.5 lbs chicken breast, cut into cubes
1/4 tsp sea salt
3 tbsp arrowroot

Mix together sauce ingredients in a large bowl. Toss chicken with sea salt and arrowroot. Heat coconut oil in large skillet over medium to medium high heat. Add chicken. Stir regularly until cooked throughout. Add sauce and stir frequently. Cook about 10 minutes, or until it thickens. Serve and enjoy!

Paleo Taco Salad, homemade Guacamole and a special drink

When I decided to set out and make a paleo dish with Mexican flavors, I never thought it would be as good as I had remembered my cheesy sour cream covered dishes to be. Still, I decided it was worth a try because I really missed the flavors and I was really craving guacamole. So here is my ultra smooth guacamole with a delicious meat. We used ground turkey, but use whatever meat suits your preference. Serve the meat and guacamole up on a big bed of lettuce, top with tomatoes, olives and any other veggies that suit your fancy. The final recipe you will see here is one for a grapefruit margarita. These are so good, but remember alcohol is very sugar heavy and should be consumed in extreme moderation.



Paleo Mexican Taco Meat

3 lbs of ground turkey
1 tsp sea salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp chili powder (more to taste)
1/4 tsp paprika
1.5 tsp cumin
1/3 cup salsa (desired spiciness, Green Mountain Gringo or El pato are some good brands)

Heat large skillet to medium heat, swirl with fat of your choice. Brown the meat until about 3/4 of the way cooked. Add seasonings. Cook until meat is fully cooked. Add salsa and toss to combine. Allow to warm throughout and serve.

Paleo Guacamole

3 avocados, pitt and skins removed
1/2 jalapeno, remove seeds
1 lime, juice
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder

Place all ingredients in a food processor and blend until smooth. Serve and enjoy!

Paleo Grapefruit Margarita

3 oz grapefruit juice
2 oz tequila
2 tbsp water (can also do sparkling water)
1/2-1 tbsp agave (or honey)

Mix all ingredients except agave into glass. Sweeten to your own taste. Serve over ice. Relax and enjoy!

Paleo Asian Steak Lettuce Wraps

So this recipe is really two recipes in one. Its a delicious marinade, and its a fantastic Asian slaw. I suggest that you combine them into one fantastic recipe, especially if you wrap it in a nice piece of iceberg lettuce. This was a fantastic meal. My husband was happy, the boys ate well and I of course was thrilled with the results.



Asian Flank Steak Marinade

1/4 cup toasted sesame oil
1/4 cider vinegar
1/4 cup coconut aminos (or tamari)
1 tbsp honey
6 cloves garlic, minced
2-3 tbsp freshly grated ginger root
2-4 lbs flank steak

In large ziploc bag or container combine marinade ingredients. Add steak and allow to sit in the refrigerator for 4-12 hours. Grill steak to desired temperature.

Asian Inspired Slaw

1/2 cup cider vinegar
1 tbsp honey
1 tsp celery seed
1/2 tsp salt
2 tbsp toasted sesame oil
2 tbsp olive oil
1 shallot, minced
2 bags of slaw mix (broccoli works great, but cabbage would also be yummy)

In large bowl mix vinegar, honey, celery seed, and salt. While mixing, slowly drizzle in the two oils. Place shallot and slaw mix in large bowl or container. Add dressing and toss to combine. Allow to sit in refrigerator for 1-2 hours before serving.

Paleo Pineapple Coconut Muffins

So after the pina colada pancakes were all gone, I began craving them. Those things are so good. I decided I needed to make a more portable version of the pancakes, so here is a muffin version. My kids loved them so much that they called them "dessert". I personally have already eaten three.



Paleo Pineapple Coconut Muffins
(makes 24 muffins)

6 eggs
1/4 cup maple syrup
3 tbsp oil (almond or coconut are best)
1 tbsp vanilla
15 oz can crushed pineapple (I used delmonte), drained of most of the juice
1/2 cup shredded coconut, unsweetened (I used finely shredded)
1/2 tsp sea salt
1 tsp baking soda
3 cups almond flour

Preheat oven to 350 and line muffin pan with paper liners. Mix eggs in large bowl until well beat. Add maple syrup, oil, vanilla and pineapple. Mix to combine. Add coconut, salt, baking soda and almond flour. Stir until well combined. Scoop into lined muffin tins, filling each cup about 3/4s of the way. Bake for 20-25 minutes. Remove from pan to cool. Serve and enjoy!

Paleo Spanish Chicken and Rice (faux rice)

I had a craving for Arroz con Pollo. I just love the saffron flavors mixed with the chicken. Its such a delicious combo. Plus after seeing the green olives at the grocery store, I wanted them incorporated into my dinner. I hope you enjoy my dish, I know my family certainly did.



Paleo Spanish Chicken and Faux Rice

Olive oil
2.5-3 lbs of boneless, skinless, chicken thighs
2 onions, fine dice
1 red pepper, fine dice
1/4 cup white wine
1.5-2 cups broth (chicken or veggie)
2 heads cauliflower, shredded (food processor is great for this)
8 cloves garlic, minced
2 big pinches of saffron, crumbled
1/2 tsp paprika
1 14 oz can diced tomatoes, drained
1/4-1/2 cup sliced green olives
sea salt and pepper to taste

In large skillet heat olive oil to medium heat. Place chicken thighs in pan and cook for 5-10 minutes on each side. Remove chicken. Add onion and pepper and cook until soft. Add wine and 1 cup broth. Add cauliflower, garlic, saffron, paprika and tomatoes. Add more broth as the cauliflower absorbs it. Put chicken back into the pan. Cover and cook on low for 10 minutes. Uncover, add more broth if necessary. Add olives and cook for another 10 minutes until cauliflower is soft and chicken is cooked through. Serve and enjoy!

Paleo Pina Colada Pancakes

While speaking with my Mom yesterday, she mentioned some paleo pancakes she had made. She used a simple recipe from Elana's pantry but added some yummy ingredients. I decided to create my own version of these tasty pancakes this morning for breakfast. They are fantastic. They really don't even need syrup, you can just munch them up dry.



Paleo Pina Colada Pancakes

6 eggs
1/4 cup water
1/4 cup maple syrup
1 tbsp vanilla
3 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4-1/2 cup crushed pineapple
1/4 cup shredded coconut (unsweetened, I used fine shred)
Coconut oil (for greasing griddle)

Preheat griddle to 250 degrees (or about medium low heat). Beat together eggs, water, maple syrup and vanilla in a large bowl. Add almond flour, sea salt, baking soda and mix until smooth. Gently stir in pineapple and coconut. Grease griddle with coconut oil. Scoop small amounts of batter onto the griddle (about 2 tbsp at a time). Cook for about 5 minutes or until golden brown, flip pancakes and repeat. Serve and enjoy!

Paleo Chocolate Coconut Almond Meltaways

These things are paleo candy. Do not treat them as an every day food. These are special occasion treat that should be enjoyed in moderation. Yet once you make a batch, good luck stopping at just one of these tasty morsels. They are decadent and delicious. They just melt in your mouth.



Paleo Chocolate Coconut Almond Meltaways

1 cup almond butter
1/2 cup honey, agave, maple syrup or blend
1/4 cup coconut oil (not melted)
1 cup cocoa powder
1/2 cup shredded coconut + more to cover the outside

Mix almond butter, honey, coconut oil, cocoa and 1/2 cup shredded coconut in large bowl with electric mixer until smooth. Drop spoonfuls into a plate of shredded coconut. Cover each spoonful in coconut and place on a parchment lined cookie sheet. Place in freezer for 30-45 minutes until firm. Serve and enjoy! Be sure to store these in the refrigerator to keep their shape.