Paleo Protien Waffles

photo: primal-palate.com

This is kind of my own recipe. I was getting so tired of eating eggs and meat for breakfast! I needed something sweet to break up the routine. This is what I came up with.

Paleo Protein Waffles

Yields about 4 big waffles. They are filling!

1 cup almond flour
1 cup liquid egg whites
1/2 cup coconut flakes
1-2 tsp vanilla
Big dash of cinnamon

Mix all together. Make sure that mixture is fairly thick. Pour in waffle iron and cook! I eat them with almond butter and honey.
Note- these are great as waffles, not so great as pancakes.

Monterey Chicken Makeover

Source: jen-fits-playground
I LOVE this recipe! It is so delicious! I felt like I was cheating! It tasted like something you would order at a restaurant. I will be making this often! It is a little spicy, so be sure to use MILD rotel tomatoes.

Makes 4 servings

Ingredients:

• 4 (4 oz.) chicken breasts, pounded
• Sea Salt & Ground Pepper to taste
• Cooking spray
• 4 slices cooked extra-lean turkey bacon
• 2 cups MILD ROTEL canned tomatoes with green chilis, drained
• 2-3 stalks green onions
• 1/4 cup shredded colby & jack cheeses or low-fat shredded cheddar
• 1/4 cup homemade Cleaner BBQ Sauce

Directions:

1. Pound chicken until nearly flat. Season with Salt and Pepper. Grill until nearly done. I grill chicken on my George Foreman. I used to despise grilling chicken on it because it was always so dry, but I discovered that the secret is to pound your chicken in a ziploc bag until it is uniform in thickness and flatter than it's original thickness. Once you beat it with a rolling pin, or something to this nature it cooks up quickly and is nice and juicy.
2. Meanwhile crisp turkey bacon either in pan or microwave. Chop into pieces.
3. Place cooked chicken in a coated shallow cooking dish.
4. Top with 1/4 cup homemade BBQ sauce, tomatoes, green onions, turkey bacon pieces, and sprinkle evenly with cheese.
5. Broil until cheese is melted.

**Note! This is a little spicy! If you want something a little less “hot”, either use half the tomatoes or rinse and drain before adding.  Using mild tomatoes does help with the heat.

Cleaner BBQ Sauce

source: jen-fits-playground

This is a delicious and clean alternative to the heavier, corn-syrup added, store bought versions.
If you don’t want to use sugar-free honey, you can opt to use the real thing or add an extra tablespoon of molasses.
Makes 8 servings (roughly 2 tbs each)
Ingredients:

• 8 oz. low-sodium tomato sauce
• 3 oz. tomato paste
• 1 tsp worcestershire sauce (or can use low-sodium soy sauce or BRAGG’s Liquid Aminos)
• 2 tbs molasses (l used blackstrap molasses I found at a health food store) ***blackstrap molasses is a healthful sweetener that contains significant amounts of a variety of minerals that promote your health.
• 1 tbs sugar-free honey or regular honey (Jen uses Nature’s Hollow because it’s sweetened with Xylitol)
• 2 tbs white vinegar (or you can use balsamic vinegar)
• 1/2 tbs onion powder
• 1/2 tsp garlic powder
• 1 tsp dry mustard

Directions:
Combine all ingredients in a small bowl. I usually let it set a minimum of 10 minutes to allow the flavors to mix. If you don’t use it in a dish right away, be sure to save it in an airtight container in the fridge.

Greek Topped Stuffed Peppers

source: Jen Rankin

large bell peppers
1lb extra lean ground beef or ground turkey breast
1/2 cup salsa + 1 can rotel tomatoes
1 cup cooked brown rice
1 onion chopped
1/2 tbsp chili powder
1 tbsp ground cumin
2 tbsp minced roasted garlic
1 - 2 avocados (to your liking)
Plain Greek yogurt
fat-free or reduced fat,  grated cheese (optional)

Directions:
Heat oven to 350.
Cook rice as directed on pkg.
Brown ground beef (or turkey) and chopped onion in skillet.  While cooking, cut the bell peppers in half and place on a cookie sheet and spray lightly with olive oil.  Bake the peppers for 5-7 minutes.  Add chili powder, cumin, garlic, salsa, tomatoes and rice to the browned meat and mix well. Spoon the mixture into the peppers, sprinkle cheese if desired and put back in oven.   Cook another 5-10 minutes.  Top with chunks of fresh avocado, a big fat dollop of plain greek yogurt and fresh ground pepper.  Add a fresh green salad on the side and enjoy!!!  I also use this meat mixture in wraps, on salad, on top of baked potatoes, or on top of grilled chicken.

photo: bakeyourday.net

Greek Chicken Salad

Adapted from: Trainer Momma, Prevention Magazine Cookbook
makes 4 main dish servings

Dressing
2 T olive oil
1 T lemon juice
1 T white wine vinegar
1/2 tsp dried oregano
1/2 tsp freshly ground black pepper

Salad
2 large red tomatoes, cut into chunks
1 can (15 oz) chickpeas, rinsed and drained
2 cups cucumber chunks
1/2 cup thinly sliced red onion
8 kalamata olives, pitted and sliced
12 + oz grilled chicken 

Add last …
4 cups mixed greens
4 oz feta cheese, chopped

In a large bowl mix the dressing ingredients. Then add the first six salad ingredients to dressing. Toss to mix well. If you have time, let marinate for 15 minutes. Add the greens and the feta last. Toss again.

Better Butter Chicken

 I got this recipe from this new book that I bought called Everyday Paleo. I thought is was pretty good. I couldn't find any red chard at the store so I served it over broccoli slaw. It was good, it gave it a nice crunch. I also couldn't find the fenugreek powder, so I skipped it. I will make it again!

2½ pounds boneless, skinless chicken thighs
3 tablespoons coconut oil
 1 small red onion, diced
2 garlic cloves, minced
 ½ teaspoon cardamom powder
½ teaspoon coriander powder
1 teaspoon fenugreek powder
1 teaspoon chili powder
1 (6-ounce) can tomato paste
 ½ cup canned coconut milk
1 teaspoon sea salt or to taste
4 tablespoons grass-fed ghee or butter
1 pound red chard, diced with tough stems removed

 Cut the chicken thighs into bite-size pieces and set aside. In a large skillet or soup pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent. Turn the heat down to low. To the onion, add the minced garlic, cardamom, coriander, fenugreek, chili powder, and salt, and stir well to make a paste. Add the tomato paste to the onions and spices and stir—this mixture will be very thick. Turn the heat back up to medium and add the coconut milk. Use a whisk to blend the tomato paste mixture and coconut milk together into a thick sauce. Bring the sauce to a simmer and add the chicken. Stir well, turn the heat down to medium-low, cover, and cook for approximately 15 minutes or until the chicken is done all the way through—stir occasionally during the cooking process. While the chicken is simmering, in a separate pan melt two tablespoons of coconut oil and sauté the chard for four to five minutes, or until tender. After the chicken is cooked, add the ghee or butter and mix into the sauce until melted. Taste and add more salt if desired. Serve the chicken over the sautéed red chard.

Fragoso, Sarah (2012-06-17). Everyday Paleo (Kindle Locations 1362-1364). Victory Belt Publishing. Kindle Edition.

Coco-Nuggets

 

2 large chicken breasts
1/2 cup of flour (I use almond flour)
2 eggs beaten
1/2- 3/4 cup of unsweetened coconut flakes
1 Tbsp curry powder
Salt & Pepper
2-3 Tbsp olive oil (I use coconut oil)

Get 3 different Tupperware containers. Put the flour in one, the eggs in one, and the coconut flakes, curry powder and salt and pepper in one.
Cut the chicken breasts into nugget sized pieces or strips.
Place about 5-8 pieces in the flour container and shake until well coated.
Now put them in the egg container and shake, then the coconut container.Shake shake shake!!!
(You may need to add more flour or coconuts for the rest of the chicken)
Heat up the oil in a small pan on medium-med-high heat.
Cook nuggets until desired brownness has occurred!
EAT'EM UP!!

Turkey Black Bean Burgers

Adapted from: greenlitebites

• 1 15oz can of Black Beans drained and rinsed
• 16 oz 99% lean ground turkey
• 1/2 cup old fashioned oats (40g)
• 1 small green bell pepper diced
•  1 tbsp (less for a less spice) McCormick 25% less salt montreal steak seasoning

In a large mixing bowl combine all ingredients.  Mix thoroughly until spices are incorporated throughout. I cook my burgers on a George Foreman Grill, but you could also grill them and flip them over gently.