Creamed Turkey & Peas Over Biscuits

Here's another quick and easy 1 dish meal.  The biscuits mix up super quick and the sauce can be made while the biscuits bake.  My whole family liked this, but a couple thought it was too spicy.  Feel free to omit the cayenne or add at the table for those who like a bit more kick. This would be great with chicken also, but I had turkey on hand today.  Here's how to make it in 30 minutes!

Preheat oven to 400.
Mix up a batch of Cassidy's buttermilk biscuits (I use arrowroot powder and make buttermilk from coconut milk.)  Bake for 17 minutes.
While these are baking, make this:

Creamed Turkey & Peas
5 Tbsp butter
1/3 cup tapioca flour
1 Tbsp dried minced onion
1 tsp sea salt
1/2 tsp black pepper
1 Tbsp Worcestershire sauce
1 Tbsp dried parsley
dash cayenne pepper
4 cups non-dairy milk (I used coconut-almond milk)
2 cups frozen peas
4 cups cooked, chopped turkey

In a large skillet, melt the butter.  Whisk in tapioca flour, onion, salt, peppers, parsley and Worcestershire sauce.  Slowly add the milk.  Cook until thick & bubbly.  Fold in peas and turkey.  Cook until heated through.

By now the biscuits should be done.  Crumble a biscuit in a shallow bowl and top with sauce.  Or pour sauce in bowls and put biscuits on top.  Enjoy!


 

Fluffy Coconut Flour Waffles

We really like Brittany Angell's crispy paleo waffles, but decided to try her fluffy coconut flour waffle recipe.  These were really good, too!  I cut back on the sweetener and used coconut sugar.  Since it is Christmas break, we decided to drizzle them with melted chocolate chips and top them with strawberries.

 

Simple Balsamic Vinaigrette

With all the rich food during the holidays, I really long for simple things.  Here is a quick, easy, satisfying salad dressing that can be made in less than 5 minutes.

1/4 cup balsamic vinegar
1-2 Tbsp honey
2 cloves garlic
1/2 tsp sea salt
1/2 tsp black pepper
3/4 cup olive oil

Combine all ingredients except the olive oil in a blender or Vitamix.  Slowly add oil through the lid until emulsified.  Serve with any greens or veggies. 

Chicken and Rice Casserole (Paleo)

What is it about a casserole?  It is comfort food at it's best!  Paleo casseroles are extra tricky.  The newest "Against All Grain" cookbook has a great recipe in it for a chicken & rice casserole.  The author has shared this recipe and 2 others from her newest book here.  This was a delicious 1 dish meal that got my family's stamp of approval.  We will definitely make this again!

Gluten Free Chicken, Rice & Broccoli

Lately I've struggling with dinner making at our house.  By afternoon we have all the after school busyness, then a quick supper, then off to whatever activity we have that night.  So, with 3rd trimester fatigue and Christmas approaching, quick & easy has been my motto.  This recipe was made up on a whim and my WHOLE family like it and requested I make it again.  It is not paleo since it includes rice, but it is dairy free, gluten free and healthy.  Plus this is kid friendly, quick to make and quick to eat!

Ingredients:
about 2 lbs organic chicken breasts
2-3 Tbsp oil (I used avocado)
1 onion, chopped
4 cloves garlic, minced
1 can mushrooms, drained
1 1/2 cup organic wild rice blend (I found a really good blend for a great price last time I went to Costco)
3 cups vegetable broth (chicken would work great too)
1 lb frozen broccoli florets
salt
pepper
seasoning salt
dried thyme

Heat 2 Tbsp oil in a large pot.  Add onions for a couple minutes.  Add garlic and mushrooms and saute for a couple more minutes.  Add dry rice, saute for a couple minutes.  Add broth and 1 tsp of salt, cover pot and turn heat down to simmer.  Cut chicken breasts into cubes.  Heat remaining 1 Tbsp oil in a large skillet.  Sprinkle chicken with seasoning salt and pepper, saute chicken until it is browned on both sides, it does not need to be cooked through.  Add to rice mixture and continue to simmer for about 30 minutes.  Test if rice is done and add broccoli and thyme for about 10 minutes or until cooked to desired consistency.  Add more salt and pepper if needed.  Serve immediately.

We ate ours with some thawed berries sprinkled with lime juice and a bit of stevia.  

Paleo Salted Caramel Mocha

I've been enjoying making a healthier versions of "coffee house" drinks.  I'm loving this Peppermint Mocha.  I also wanted to create a salted caramel option.  I  wanted to be able to achieve this by not needing to make a caramel sauce first.  Here's what I came up with.

Paleo Salted Caramel Mocha
1/2 cup vanilla almond milk
1/2 cup coconut milk
1/2 cup strong brewed coffee
1 Tbsp good quality cacao powder
1 1/2 Tbsp coconut nectar
2 Tbsp salted butter (I use Kerrygold grass-fed)
6 drops vanilla creme stevia
Himalayan pink salt

Combine all ingredients except the salt in a high speed blender or Vitamix until foamy.  Transfer to a small pot and heat thoroughly.  Pour into 2 mugs.  Grind a bit of Himalayan pink salt on top.  Enjoy!

Hot Cocoa with Peppermint Marshmallow Cookies

With requests for egg nog so often, I seem to have an abundance of egg whites.  I decided to use some to make the marshmallow cookies in this recipe.  They were easy to make and have great flavor.  Mine were more of a toasted color due to my lack of low temperature on my oven.  Anyone whose seen my kitchen will understand.  This cocoa recipe is rich and chocolately, but not overly sweet.  We added a few drops of stevia.