Paleo Friendly Chicken Pot Pie

Sometimes it's fun to recreate an old favorite.  This is one I've been working on for awhile, but have finally perfected it.  I made a couple regular pot pies full of flour and milk today also, but hubby liked the paleo better!  Can't think of a better way to determine that this is good.

A few thoughts about homemade chicken pot pie:  They are a labor of love!  I always make at least 2 since it's so much work.  What do you do if you don't need 2?  I recommend giving one away.  The recipient will thank you.  Boil a great quality chicken the day before.  De-bone and cube up the meat.  Refrigerate the broth overnight and skim off any fat the next day.  This really helps cut down of the time the next day.  Any unused chicken or broth can be frozen or refrigerated for later use.

Ingredients to make 2 pies
Crust:
3 cups almond flour
1 cup tapioca starch
1 heaping Tbsp celery seed
2 tsp sea salt
1 tsp baking powder
1 cup palm shortening
5 Tbsp cold butter (I used salted)
6 Tbsp ice cold water

Filling:
2/3 cup butter (I use salted)
2/3 cup arrowroot powder
2/3 cup chopped onion
1 tsp salt
1/2 tsp pepper
fresh thyme
3 cups chicken broth
1 1/3 cup non-dairy milk (I use coconut-almond blend)
4 cups cubed chicken
1 1/2 cups diced potatoes
1 1/2 cups diced carrots
1 1/2 cups frozen peas

Start by combining flours, celery seed, salt, and baking powder.  Pulse in palm shortening and butter.  Gradually add in water.  Divide pastry into 4 parts, 2 slightly larger than the other 2.  Wrap the 2 smaller portions in parchment paper dusted with tapioca flour.  Place in the fridge.  Press other parts into 2 9-inch cake pans or pie plates using wet hands.  Set aside or cover and chill in fridge.

Chop carrots and potatoes & place in a microwave safe bowl.  Cook for 3 minutes or until vegetables begin to soften.  For the filling, melt butter in a pot.  Add onion, arrowroot, salt and pepper.  Cook, stirring until mixture is bubbly.  Remove from heat and add chicken broth and milk.  Heat to boiling and boil for 1 minute.  Stir in carrots, potatoes, peas and chicken.  Fill bottom crusts evenly.  Roll out top crusts between 2 pieces of parchment paper dusted with tapioca flour.  Carefully transfer to the top, seal edges, and cut slits with a knife.

Bake at 425 for 35-40 minutes.  May need to cover lightly with aluminum foil halfway through to prevent burning.  

Fruit Pizza

Really wanted something to finish out our homemade pizza night.  Fruit pizza it is!  Looked at several recipes and settled on this one.  Some reviews were not favorable, but ours turned out great.  Baked it on a stone and added a bit more arrowroot to the glaze.  Consumed in a flash!  Will be making this again soon.

Fried Zucchini - Updated

Two years ago I posted my fried zucchini recipe.  It is so super simple and has a great flavor.  After testing a couple times, I have now discovered how to keep the breading from sliding off and must update this recipe.  I have always done egg mixture, then breading.  I now know to do breading, egg mixture, then breading.  No more salty, crispy goodness sliding off!

Rena's Fried Zucchini
1 1/2 cups almond flour
1 1/2 tsp salt
1/4 tsp paprika
1/4 tsp black pepper
1 egg
2 Tbsp almond milk
coconut oil, refined
grape seed oil
1-2 zucchinis

In the first bowl mix flour and spices.  In the second bowl whisk egg and almond milk.  Slice zucchini in about 1/4 inch slices.  Heat oils in a skillet or electric skillet (I use my electric skillet at around 375 degrees.)  Dip squash in flour mixture, the egg mixture then back in the flour mixture.  Fry in oil flipping once.  You want them to brown slowly so they cook through.  Place on a paper towel lined plate.  When making a big batch, keep warm in a 200 degree oven until serving. 

Served with Lemon Aioli Sauce.

Summer Zucchini Basil Frittata

My neighbor asked me to keep an eye on her zucchini and cucumber plants while she is gone.  I have been harvesting lots of zucchinis and making many recipes! One of my favorites has been a frittata.  I used this recipe as a base.  I only made half the recipe and swapped out the sausage for turkey bacon. The half recipe still made about 4 servings.  It was delicious even when reheated.

Persian Spiced Beef with Butternut Squash

I love to be adventurous and try new recipes.  After reading an ingredient list, I can often tell if it will be well received or not.  In an effort to expand our horizons, I occasionally try something I'm not sure how it will go over with the fam.  This was one of those nights!   This 1 dish meal had wonderful flavor and not a bit was left in the pan.  Next time I will definitely double the recipe.  I made a couple alterations, so here are the links to the spice blend and original recipe.

Here is what I made:
For advieh spice blend, mix together
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1/4 tsp cumin

Persian Spiced Beef with Butternut Squash:
2 lbs butternut squash peeled, deseeded and chopped into even chunks (about 1/2 large squash)
1 lb grass fed ground beef
1 medium red onion sliced into half moons
1/4 cup organic raisins
1/4 cup pistachios, crushed (I used roasted & salted and that was good.  Original called for raw, unsalted)
advieh spice mix
2 Tbsp ghee or grass fed butter
handful fresh parsley, finely chopped
sea salt, to taste
black pepper, to taste

Instructions

1. Preheat oven to 220C/425F.
2. Place cubed butternut squash into a large mixing bowl and season with S&P, then drizzle over 1 Tbsp of melted grass-fed butter or ghee. Toss to coat.
3. Place into the lined baking dish and bake for 30-35 minutes, or until the squash is roasted and tender.
4. While the squash is baking, heat a skillet on medium heat. Add in another Tbsp of grass-fed butter or ghee.
5. When the skillet is heated add in the red onion and cook for about 10-15 minutes, until softened.
6. Add in the grass-fed beef and using a wooden spoon, break up the meat as it is cooking.
7. When the beef is nearly browned, season with some S&P and the advieh. Mix to combine.
8. Add in the raisins and stir to mix. Let cook for about 5 minutes then add in the pistachios and stir.
9. Once the meat is almost done, stir in the freshly chopped parsley.
10. Remove the baked butternut squash from the oven and add it into the beef mixture.

Paleo BBQ Sauce

It is virtually impossible to find a paleo friendly BBQ sauce.  But we love to grill meat in the summer & smother it with BBQ!  I had to purchase natural liquid smoke from Amazon.  I subbed Worcestershire sauce for the fish sauce which isn't strict paleo.  I cannot justify buying ingredients that I won't use up for 1 thing, so I occasionally make concessions such as this.

This BBQ Sauce recipe was so yummy!  My kiddos couldn't wait for supper when they smelled it simmering on the stove.  We basted chicken thighs with it for the grill and then spread more on top for serving.

Barbecue Seasoning Rub and Grilled Watermelon Salad

I loosely followed this recipe and used what I have.  The rub was really good!  I used some thick cut sirloins since I didn't have a tri-tip roast and that worked well.  For the salad, I used a mix of homegrown lettuce and spinach instead of arugula.  I have never grilled watermelon before!  It was delicious and so was the dressing.  I plan to cube the watermelon into smaller chunks next time I make it.  

Paleo Chicken Spaghetti and Garlic Herb Biscuits

This Paleo Chicken Spaghetti was tasty.  ALL of us liked it.  I'm thinking it would be a great thing to make early in the day and then pop in the oven at supper time.  A great way to use 3 cups of leftover chicken.  I did not have a poblano pepper, so I used a few jalapeno pepper rings for the soup mixture.  We topped ours with basil, hot sauce & some used Parmesan cheese.  Definitely not the most appealing dish to look at, so pair it with bright berries or salad. 

Here's how I make the Garlic Herb Biscuits-
I use this Buttermilk Biscuit Recipe as the start.  Then I add 1 Tbsp of dried herbs (chives, parsley, oregano, basil, thyme) to the dry ingredients when mixing up.  Brush the tops with 1 Tbsp of melted butter with 1/4 tsp granulated garlic when finished baking.  

Meal Plan- Summer Eats

It's summer!  I do not like to spend lots of time cooking in the summer.  But, I do want to eat healthy.  Also, I need meals that keep me eating paleo & also options that my family will actually eat!  All my main dishes are paleo, but there will be some side dishes that include gluten free grains and dairy.  This is how we make it work in our house.  Here are 20 dinner ideas for healthy, summer eating.  I'm not assigning days, just planning to cycle through these for a few weeks.  I figure 20 meals will get me through at least a month since we do not cook every night due to activities & leftovers.

Stupid Easy Chicken, shredded and served as a taco salad with French Dressing
Topping ideas:  tomatoes, olives, avocado, peppers, cucumbers, cilantro, salsa, limes, cheese, tortilla chips, ranch, sweet corn

Pineapple Beef Kabobs from Against All Grain Meals Made Simple, pg 162 with salad and roasted cauliflower

Paleo Chicken Spaghetti  Serve with Buttermilk biscuits with garlic and herbs added and fresh fruit

Barbecue Tri-Tip with Grilled Watermelon Salad and roasted carrots

Grilled Chicken with BBQ sauce, roasted potatoes, green beans

Persian Spiced Beef with Butternut Squash  Serve with sugar snap peas and fresh fruit

Grain Free Salmon Cakes  Serve with cole slaw and green beans

Spaghetti meat sauce over a choice of GF noodles or steamed broccoli

Garden Fish Packets  (omit cheese for paleo), rice, lettuce or fruit salad

Slow Cooker Paleo Turkey Meatballs, serve with salad and Crockpot Baked Sweet Potatoes 
This is a great meal when we will be gone all day.  Come home & it's all cooked.  The downside is washing 2 Crock-pots!

Grilled Hamburgers- Topping ideas: Avocado, dill pickles, tomatoes, BBQ Sauce, Fried Red Potatoes & Onions, green beans

Dijon Almond Crusted Fish Serve with roasted carrots & sugar snap peas

Chicken stir fry, cauli-rice or rice pilaf

Grilled Steak with my favorite steak marinade, mashed potatoes, Brussels sprouts, fruit

Ginger Chicken with Simple Mango/Avocado Salsa  serve with cole slaw

Slow Cooker Sloppy Joes, Buns, Peas

Ina's Grilled Lemon Chicken, fresh fruit

Grilled Lemon Pepper Salmon, Serve with roasted sweet potatoes, broccoli

Mongolian Beef over Cauliflower Rice, fruit

Greek Chicken, baked potatoes, kale chips



Summer lunch at our house is leftovers warmed up, salads, sandwiches, stir-frys, etc. 


Breakfast:
Butternut squash frittata
GF Cinnamon French Toast
Sweet potato hash with kale & eggs
Almond butter on toasted Date & Walnut Bread with berries
Spaghetti Squash Frittata
Paleo Pancakes
Scrambled Eggs & Bacon
Cooked spinach with hard boiled eggs
Twice Baked Sweet Potatoes with Eggs
Grain Free Granola with coconut milk & berries

Ginger Chicken with Simple Mango Salsa

 

Here's how I served Ginger Chicken with Simple Mango Salsa.  It is so good, even leftover!

Gluten Free Rhubarb Bars

This is a wonderful treat to make with rhubarb this season.  These are well like by those do not eat gluten free also.  They are quick and easy to make, but it does dirty 2 bowls and a pan.  Here's the link to Gluten Free Rhubarb Bars.

Peruvian Style Chicken

This dish could completely stand alone as a 1 dish meal, or add a side dish.  I served ours with some frenched beans.  Recipe in Against All Grain, Meals Made Simple cookbook. This recipe is very similar if you don't have this cookbook.

Cucumber, Tomato & Avocado Salad

 

Here's what my supper looked like.  Want to make this?  Here's how.  Start by assembling the salad.  This salad is kind of like guacamole meets caprese salad.

 

Cucumber, Tomato & Avocado Salad

1 English cucumber, cubed

3 plum tomatoes, cubed

2 Hass avocados, cubed

1/2 cup red onion, chopped

handful cilantro, chopped

4 shakes Frank's Red Hot sauce

3 Tbsp extra virgin olive oil

2 Tbsp balsamic vinegar 

1 lime, juiced

salt & pepper to taste

Mix all ingredients a chill at least 1 hour before serving.

Next it's biscuit time.  I use this Buttermilk Biscuit recipe but add 2 tsp of dried herbs (basil, oregano, parsley, chives, etc.  Brush with 2 Tbsp melted butter with 1/2 tsp garlic salt.

Next, get that spaghetti squash cooking!  Mine was huge and took an hour to bake.  I follow this recipe loosely:  Spaghetti Squash Bolognese

Lastly, steam and season the broccoli.  

This meal took a fair amount of kitchen time & dishes, but I doubled most of it and will enjoy the leftovers later.  

Paleo Meal Ideas

I've been slacking a bit on meal planning & that always results in slacking on eating healthy, UGH!  Anyway, here are some meal ideas.  I hope it can be of some help for you.  Why wait until a new week to get back on track?  Let's start today!

Everyday:  Organic coffee with collagen and MCT oil, lots of water with lemon & lime

Wednesday:
Breakfast: Sweet potato hash (mine had baby kale & green onion from my garden), fried egg
Lunch:  Mixed greens with leftover roast chicken, tomatoes, carrots, radish, V&O
Supper:  Cucumber, tomato and avocado salad, Buttermilk biscuits with herbs & garlic, and Spaghetti Squash Bolognese

Thursday:
Breakfast:  Pumpkin pancakes
Lunch:  Leftovers
Supper:  Peruvian Style Chicken with green beans

Friday:
Breakfast:  Scrambled eggs & spinach (Blend eggs, spinach, garlic, salt & pepper then fry in coconut oil)
Lunch:  Salmon Salad
Supper:  Ginger Chicken and Mango Salsa, cole slaw, peas

Saturday:
Breakfast:  Mango/Kale protein smoothie
Lunch:  Grilled burgers with Paleo Hamburger buns, spiralized squash & carrots, pickles, ketchup, mustard, lettuce
Supper: Battered Fish, green beans, french fries, berries

Sunday:
Breakfast:  Paleo Dutch Babies with berries, chicken sausages
Lunch:  Apple and almond butter
Supper:  Eating with family.  I'm taking a batch of Strawberry Rhubarb Mini Tarts and a pan of Gluten-Free Rhubarb Bars.

Monday:
Breakfast: Sweet potato hash & fried egg
Lunch: Leftovers
Supper:  Roast Beef, roasted potatoes, brocolli

Tuesday:
Breakfast:  Turkey sausages & fresh fruit
Lunch:  Salad with leftover roast beef
Supper:  Grilled Lemon Chicken Salad, Herbed Focaccia Bread

Paleo Battered Fish & Ketchup

I have not tried any new recipes for awhile, so tonight I decided to try 2 I've been eyeing.  Both turned out well.  The fish was crunchy and smelled wonderful when frying it up.  My family would all like to see this fried cod on their plates again.  I've made the ketchup from the Against All Grain cookbook many times.  She recently posted this ketchup recipe, so i gave it a try.  I think I like it even better, and it's Whole30!

Feb 1 Meal Plan

Coming off my Whole30 eating, I'm working on a meal plan for my whole family.  For me this means it has to be gluten free, minimal processed foods, carb options that my kiddos like and I can pass on sometimes.  Filling, nutritious meals that everyone can eat and meet my eating goals.  I dislike cooking special for individual family members!  Here's my plan for breakfast and supper this week.  Lunch will be leftovers or eating out this week. 

Monday-
Breakfast:  Scrambled eggs & grapefruits
Supper:  Hamburgers with sauteed mushrooms, baked potatoes, roasted squash & broccoli

Tuesday-
Breakfast:  Chocolate Coffee Protein Breakfast Bowls
Supper:  Mini meatloaves, mashed potatoes, green beans, fruit salad

Wednesday-
Breakfast:  Swirly Crustless Quiche
Supper:  Greek Chicken, roasted sweet potatoes, cooked spinach, berries

Thursday-
Breakfast:  Chicken Apple Sausages
Supper:  Steak fajita meat, Lime Cilantro Rice, corn, something desserty TBD

Friday-
Breakfast:  Practical Paleo Pumpkin Pancakes, bacon
Supper:  Leftovers

Monday- make  pudding for Tuesday breakfast
Tuesday- Marinate chicken for Wed supper
Wednesday- Thaw meat for breakfast & supper on Thurs
Thursday- Thaw bacon

Whole30 Thoughts

Well I'm starting a new week not eating Whole30.  What happened during my latest Whole30?  Well, it became a Whole25.  :)  Failure?  Well I suppose it is.  Whole30 rules would say it is.  Was it a waste of time?  Do I wish I never started?  Not at all!  I still had some benefits even if I didn't make it the whole 30 days.  The two big benefits are that I'm not craving sweets all the time and my blood sugars have regulated. I hope to do one again sometime soon, but for now I plan to go back to a 90% Paleo type diet.  I plan to really work on keeping sweets to a minimum. 

Italian Dressing Mix Packets- Homemade

I was looking for a shredded Italian beef recipe to make for a party I'm having this weekend.  All of the ones I found called for Italian dressing mix packets.  I use very few mixes for these reasons.

1.  Quality & freshness of ingredients.  I buy most of my spices organic and in bulk.
2.  Additives.  These dressing mixes, in particular, all have sugar in them.
3.  Expense.  We go through A LOT of food.  When I can make something, as opposed to buying it pre-made, I do.

I used this copycat recipe, but omitted the sugar.  Without the sugar, 1 1/2 Tbsp equals a packet.  My plan is to use it in the beef, if I make it into dressing I will add a few drops of stevia for sweetness.

Italian Chicken Casserole

This recipe was just okay in our opinion.  It wasn't terrible, but it wasn't really yummy either.  Thinking about adding some chicken broth to the leftovers and calling it soup.  :)

Whole30- Week 3 Meal Plan

I'm all ready to begin day 15 of my Whole30.  One thing I've learned is how much I love having our meals planned.  I have not followed them exactly due to changes of plans or availability of ingredients.  That is okay.  It gives me an idea for grocery shopping and makes staying Whole30 compliant easy.

Everyday:  Coffee with collagen, maca & coconut oil, lots of water with lemon & lime

Monday-
Breakfast:  Green eggs (eggs blended with spinach & garlic)
Lunch:  Chicken tenderloins on greens with V&O
Supper:  Crock Pot Chili, Ranch Dip & Veggies

Tuesday-
Breakfast:  Swirly Crustless Quiche
Lunch:  Leftover chili & veggies
Supper:  Garlic-Herb Chicken Thighs (Against All Grain Meals Made Simple pg 120), Salad

Wednesday-
Breakfast:  Swirly Crustless Quiche
Lunch:  Leftover chicken & veggies from supper
Supper: Chicken & Rice Casserole (Against All Grain Meals Made Simple pg 140)
            Italian Chicken Casserole

Thursday-
Breakfast:  Cinnamon Banana Chia Pudding
Lunch:  Leftover casserole
Supper:  Creamy Dill Salmon (Against All Grain Meals Made Simple pg 198), Green Beans Almondine (AAGMMS pg 212), baked sweet potatoes

Friday-
Breakfast:  Sweet potato hash
Lunch:  Leftover salmon on greens
Supper:  Beef Pot Roast with potatoes and carrots, green beans

Saturday-
Breakfast:  Veggie Omelets
Lunch:  Anything that needs to be eaten  :)
Supper:  Nut Encrusted Chicken breasts, fried potatoes & onions, broccoli

Sunday-  Wing it as it's a day of rest, worship and family.

 

Whole30 Week 2

I've completed my first week of Whole30.  I've dealt with a few headaches, but other than that have felt great.  Already craving sweets a lot less, yea!  Here's my plan for this week.

Day 1
Breakfast:  Grapefruit and turkey sausage patties. Omit the sugar, but use this recipe.
Lunch:  Chicken Salad lettuce wraps
Supper:  Beef Short Ribs, oven roasted red potatoes, Brussels sprouts
Snack ideas for the day:  Cashew butter, celery, banana, pistachios

Day 2
Breakfast:  Veggie Omelet
Lunch:  Salad with leftover beef, avocado, tomatoes, celery, olive oil, vinegar, salt & pepper
Supper:  Slow Cooker Chicken & Gravy, roasted carrots, green beans
Snack ideas for the day:  Blueberries, almonds, peppers

Day 3
Breakfast: Roasted Butternut Squash & Pear Porridge topped with roasted pumpkin seeds
Lunch:  Winter Squash & Beef Chili
Supper:  Mango & Avocado Salsa on Salmon, Roasted Veggies, Mixed Berries
Snack ideas for the day:  Pecans, apples, carrots

Day 4
Breakfast:  Guacamole Deviled Eggs, leftover porridge from yesterday
Lunch:  Salad with leftover salmon
Supper:  Grilled burgers, sauteed mushrooms, potatoes, broccoli
Snack ideas for the day:  Almond butter, celery, oranges

Day 5
Breakfast:  Banana Nut Porridge with organic raisins
Lunch:  Leftovers
Supper:  Pan fried chicken thighs, baked sweet potatoes, salad, applesauce with cinnamon
Snack ideas for the day:  Strawberries, cashews, carrots

Day 6
Breakfast:  Green eggs (scrambled eggs with spinach & garlic)
Lunch:  Roast Chicken Soup
Supper:  Fish Sticks, fried potatoes & onions, green beans

Day 7
Leftovers or just wing it as it's a day of worship and family






What to do:
Sunday- Prepare turkey sausage patties, wash grapefruit, make chicken salad, thaw beef short ribs for Monday & chicken for Tuesday.

Monday morning:  Put short ribs in crockpot, shred Brussels sprouts, scrub red potatoes. 

Tuesday- Cube squash, wash pear, thaw soup, thaw salmon.

Wednesday- Make guacamole deviled eggs.

Thursday- Soak nuts for porridge, thaw chicken thighs & applesauce.

Friday- Evaluate what needs to be eaten and prepare for the weekend.  Make sure to have a plan for week #3!

Whole30 Week 1

Has anyone else allowed the holidays to be a time of unhealthy eating?  Well, I have!  January feels like a great time for a fresh start.  I decided to do another Whole30 to jump start a year of healthy eating.  My last one was so successful due to planning, so that's my plan for this one.  Here's my week of meal plans.  Monday is my planned start date.

Everyday:  Coffee with coconut oil & collagen powder, lots of water with lemon or lime, nuts & seeds for snacking.

Monday:
Breakfast: Swirly Crustless Quiche from Practical Paleo, grapefruit
Lunch:  Quick & Easy Salmon Salad on greens
Supper:  Spaghetti Squash Bolognese from Practical Paleo, green beans

Tuesday:
Breakfast:  Leftover Swirly Quiche & orange
Lunch:  Leftover Spaghetti Squash Bolognese & salad
Supper:  Roasted Chicken, broccoli, Sauteed Red Cabbage

Wednesday:
Breakfast:  Scrambled eggs & mixed berries
Lunch:  Chinese 5 spice lettuce wraps & pear
Supper:  Salmon Cakes, Asparagus with lemon & olive from Practical Paleo pg 338, carrots

Thursday: 
Breakfast:  Roasted Squash & Pear Porridge, Turkey sausage patties
Lunch:  Leftovers with salad
Supper:  Fried hamburger patties, baked sweet potatoes, kale chips

Friday:
Breakfast:  Leftover Squash porridge
Lunch:  Leftovers with salad
Supper:  Stir-Fry and cauli-rice, orange

Saturday:
Breakfast: Guacamole Deviled Eggs, grapefruit
Lunch:  Leftovers with salad
Supper:  Beef pot roast, garlic mashed cauliflower, green beans, applesauce with cinnamon

Sunday:  I plan to eat up leftovers or wing it as it's a day of church and family.

Prep plan:
Monday morning- prepare & bake quiche, make salmon salad while baking breakfast.  Wash & bake spaghetti squash after quiche is done.  Thaw chicken for tomorrow.  Evening- Prepare sauce and warm squash for dinner. 

Tuesday morning- chop veggies for salads & lettuce wraps, shred red cabbage, onion & apple.  Evening- bake chicken, prepare cabbage & broccoli.

Wednesday morning- Make breakfast.  Wash and trim lettuce leaves for lunch & asparagus for supper.  Make turkey sausage.  Evening- prepare supper.

Thursday morning- Make porridge & fry sausage patties.  Scrub sweet potatoes, wash & dry kale.  Evening- prepare supper.

Friday morning- chop veggies for salad and stir-fry. Evening- prepare supper, hard boil eggs, thaw beef roast.

Saturday morning- devil eggs, wash cauliflower, thaw applesauce.  Evening- prepare supper, evaluate food in fridge, plan week #2.