Recipe: Noodle Free Chicken Pad Thai

Low-Carb-Chicken-Pad-Thai-1

Ingredients

Peanut Sauce
1/4 cup chicken broth or water
3 tbsp rice vinegar
3 tbsp  crunchy peanut butter
2 tbsp honey
2 tbsp  lime juice

Pad Thai
1/2 lb cooked chicken breast
2 tbsp coconut aminos
6 green onions, thinly sliced (white and green parts separated)
4 cloves garlic, finely chopped
1 tbsp finely chopped fresh ginger
1 tsp chili sauce
2 tbsp olive oil
1 egg, lightly beaten
3 cups bean sprouts
Unsalted peanuts, toasted and chopped (optional)
Lime wedges (optional)

DIRECTIONS

Peanut Sauce
1. In a bowl, combine all the ingredients. Set aside.

Pad Thai
2. In another bowl, combine the chicken with the coconut aminos. Refrigerate.
4. In a wok or large skillet over medium ­high heat, soften the white parts of the onions, the garlic and ginger with the chili sauce in the oil.
5. Add the peanut sauce, egg, chicken mixture.
Adjust the seasoning. Add chicken broth, if needed. Sprinkle or mix with the bean sprouts, the green parts of the onions and peanuts. Serve with lime wedges, if desired

 

Source Adaptation: http://bit.ly/2ruihfe

Recipe: Classic Paleo Chicken Pot Pie

4076091_orig

Ingredients

For the crust:
1-1/2 cups almond flour
1/2 cup tapioca flour
1tsp salt
1/2tsp baking powder
2/3cup lard
6TBSP cold water

For the filling:

1lb boneless, skinless chicken breastscut into small cubes
2 carrots chopped
1 cup broccoli chopped
1/3 cup butter
1/3cup chopped onion
1/4 cup tapioca flour
1/2tsp salt
1/4 tsp black pepper
pinch paprika
1 3/4 cups chicken broth or bone broth
1/3cup coconut milk

Instructions

For the crust:

  1. Using a fork, stir together the almond flour, tapioca flour, salt and baking powder.
  2. Cut in the lard until the mixture resembles course sand.
  3. Stir in the cold water.
  4. Place in refrigerator while you prepare the filling.

For the filling:

  1. Preheat oven to 375 degrees.
  2. In a saucepan, combine the chicken, carrots and broccoli.
  3. Cover with water and boil until chicken is done, about 10-15 minutes. Drain and set aside.In another saucepan over medium heat, cook onions in butter until tender.
  4. Stir in tapioca flour, salt, pepper and paprika.
  5. Slowly stir in chicken broth and coconut milk.
  6. Simmer over medium-low heat until thickened like gravy. Remove from heat and set aside.
  7. Check on your crust–if it’s chilled completely, it’s ready. If it’s still a bit sticky and not cold, wait another 15-20 minutes. Note: The crust dough MUST be cold in order for it not to stick!
  8. Divide the dough in half and place 1/2 in a 9-inch pie plate, and put the other 1/2 back in the fridge.
  9. Place a piece of parchment paper on top and press down with another pie tin or plate until flat. Use your fingers to spread the dough crust to the sides if necessary.
    Stir together the chicken mixture and butter mixture, then pour into crust.
  10. Take the other 1/2 of your crust out of the fridge and place between 2 pieces of parchment paper. Use a rolling pin to roll into a circle, then lay on top of your pie.
  11. Note: You may need to use some more almond flour or tapioca flour for the top crust. You need to work quickly to get the top crust on. It may not be perfect looking, but it tastes amazing!
  12. Place on baking sheet (it may bubble over), and bake in oven for 30-35 minutes, until crust is golden brown.
  13. Cool for about 10 minutes before serving.

Recipe: Paleo Chicken and Dumplings

3b74bfd3-f284-43d5-a3e0-542557a5528e

 

INGREDIENTS

1 tablespoon olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
kosher salt and black pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2 tsp thyme
2 cloves garlic, chopped
2 bay leaves

Dumplings:

1 3/4 cups almond flour
1/4 cup tapioca starch
4 teaspoons baking powder
1/2 teaspoon kosher salt
2 eggs beaten
3/4 cup coconut milk at room temperature
DIRECTIONS

  1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
  2. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).

Make the dumplings:

  1. Mix together eggs,salt, almond flour, tapioca starch, coconut milk, baking powder. Mix until well-blended – will be sticky. Shape into balls by rolling in your hands. Place in the fridge.
  2. At the last 20 minutes of cooking, remove the dumplings from the fridge and place them in the soup. Cooking the dumplings will take about 20 minutes. When dumplings are ready, you can serve!

 

Recipe: Strawberry, Pecan and Goat Cheese Salad with Strawberry Balsamic Dressing

dsc05575

Ingredients

  • 2 cups cooked chicken, chopped
  • 2 cups romaine, chopped
  • 2 cups baby spinach
  • 1 cup kale, torn
  • 2 cups strawberries, chopped
  • ¼ cup sliced red onion
  • ¼ cup crumbled goat cheese
  • ¼ cup roasted pecans

Strawberry Balsamic Dressing:

  • 1 cup strawberries
  • ¼ cup balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • ¼ tsp salt
  • ¼ tsp pepper
Instructions
  1. To make the strawberry balsamic dressing: In a food processor or blender, pulse the strawberries, balsamic vinegar, olive oil, Dijon mustard, garlic, salt and pepper until smooth. Set aside.
  1. In a large bowl toss the chicken, romaine, spinach, kale,  strawberries, red onion, goat cheese, and roasted pecans. Toss with dressing or drizzle on top of served portions