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Buffalo Bacon Chicken Salad

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Who doesn’t like Buffalo Chicken? It’s a huge favorite in our household, and so isn’t bacon. So why not make a buffalo bacon chicken salad….

2 cups Chicken (I use Rotisserie Chicken and pull all the meat off)
1 lb. Bacon cooked and crumbled
1/4 tsp. Salt
1/4 tsp. Hungarian Hot Paprika (I love the Smokey flavor it gives).
1/2 Cup Homemade Mayonnaise
1/2 Cup Franks Red Hot Sauce
Optional
2-3 stalks of Celery diced (we are not use celery lovers here)

Cube all the chicken, cook, cool and crumble the pound of bacon,
evenly mix bacon into the chicken
Mix the mayonnaise, hot sauce, salt, and paprika until thoroughly mixed.
Incorporate mayonnaise mixture into the Chicken folding in until completely covered an mixed well.
Enjoy on some lettuce wraps or your favorite salad

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Rendering Lard~

Well isn’t this just an awesome idea. Win win with cracklings and lard.

petra8paleo

Lard 3Matthew has a new hobby.

He renders lard.

He goes to butcher & gets an enormous bag of pig fat (this makes our butcher happy). Enough for a couple of slow cookers full. For about $12.

He chops up the fat & slow cooks it. Freezes the fat he doesn’t use in the first round. Then we use the lard for cooking & Matthew also uses it in his other new hobby: Autoimmune Protocol (AIP) baking.

For our first 12 months on the AIP we did no baking. But suddenly, on the advent of year 2, Matthew tried a couple of recipes & now makes AIP shortbread somewhat regularly (substituting his home-rendered lard for the palm-oil shortening).

Being ketogenic, I don’t eat his shortbread much, but he says it increases his quality of life and is helping him get through the winter.

Why lard? Lauren Geersten at Empowered Sustenance offers

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Our Journey together

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These past few years have been amazing. Living a #Paleo lifestyle has changed our lives! I am truly blessed to have my very handsome husband by my side getting healthy with me. Share your milestones with us. Join us in continuing to get as healthy as we can. We both continue to work on ourselves and rid ourselves of the extra weight we carry but we are moving forward and determined. We would love to support you and welcome your supporting us.

Grilled Salmon with Salsa

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It was time to get creative with my Whole 30 lunch. Tomorrow I start Day 20. Because we would be eating it cold, I thought salsa would be great to pair it with.

2 Pieces of Salmon
1 tbs coconut oil
1 tsp salt
1 tsp ground cumin
1 tsp smoked paprika powder
1 tsp onion powder
1 tsp garlic powder
½ tsp chili powder
1 tsp black pepper

Avocado salsa:
1 avocado diced
1/2 cortland apple
1/2 small tomato diced
1/4 cup diced red onion
Juice from 2 lemons
2 Tbs finely chopped cilantro
Salt to taste

Or if you dislike avocado like my hubby

Apple Salsa
1/2 cortland apple diced
1/2 small tomato diced
1/4 cup diced red onion
Juice from 2 lemons
2 Tbs finely chopped cilantro
Salt to taste

INSTRUCTIONS
Mix the salt, chili powder, cumin, smoked paprika, onion , garlic and black pepper together, then rub the salmon fillets with melted coconut oil and then generously rub seasoning onto filets, refrigerate for at least 15-30 minutes.

Pre-heat the grill.

Combine all ingredients of the salsa you prefer. My husband dislikes avocado so I had to make a variation of mine for him.

Grill the salmon to desired doneness. Approximately 8 minutes skin side down.

Finally top with your favorite salsa!

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Pre heat oven 350

2lbs Chicken Breast
1/2 Cup Tessemae’s Southwestern Ranch
1/4 Cup Homemade Mayonnaise
1-2 Cups Unsweetened Coconut flakes
1 Tsp Onion Powder
1 tsp Garlic Powder
1 tsp Salt & Pepper

I like to filet my chicken so that they are not too thick to cook. Lately the breasts I get are huge. So I just filet in half like a cutlet.
Make sure the Southwestern ranch is shaken well so all the spices blend.
Mix ranch, mayo and spices together well
Dip chicken pieces into mixture coating both sides.
Then dredge in coconut on both sides
Place on a pan lined with parchment paper
Bake 40 minutes or until golden brown and cooked to the perfect moistness.

These were delicious. It was a last minute throw together that paired perfectly!!!! Then I added a half of a sweet potato and some carrots.

My favorite Mayo recipe

Happy Birthday to me

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My birthday present to myself is to continue on this journey to get myself as healthy as I can be! I am going into my third year of being Paleo and loving everything about it!
This year I will be the best me that I can be!!

Asian Chicken & Scallions

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2 servings

2 lb Chicken breast
1 Cup chopped scallion
1 Tbl minced garlic
1 tsp fresh minced ginger
3 Tbl Sesame oil
4 Tbl Coconut Aminos
1 Whole lemon
1 tsp onion powder
Salt and pepper
2 Tbl toasted sesame

Trim and slice chicken in half. Put sesame oil in heated pan
Salt and pepper chicken and place chicken into heated oil
Brown both sides
Add all other seasonings except coconut amino, lemon juice and sesame seeds
Sauté with chicken filping to evenly brown until firm and pink is almost gone
Add coconut Aminos and squeeze all the juice from lemon over chicken. Cover and cook 10 minutes.
Remove chicken from pan and add approximately 1 tsp arrowroot quickly stirring until sauce thickens.
Add chicken back to pan and cover in sauce

Serve and enjoy~

There are so many benefits to drinking tea. I personally drink about 3-5 cups a day. My most favorite tea is “Green Oolong”! This tea is by far the smoothest tea, without the bitterness. Take a look at the benefits of each below.
What tea do you drink?

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Crispy Thyme Chicken

Crispy Thyme Chicken & Asian Broccoli Slaw

Crispy Thyme Chicken

4 Lbs Chicken Thighs with Skin
2 Tbl Thyme
2 Tbl Onion Powder
2 Tbl Garlic Powder
1 Tbl Smoked Paprika
Salt & Pepper
Coconut Oil

Mix spices all together well and set aside.
Rinse and pat dry all chicken pieces
In a large skillet melt 4 Tbl coconut oil
Evenly coat chicken thighs with spices on both sides
Fry chicken skin side down for 10 minutes making sure to move pieces around every 2-3 minutes so it doesn’t stick to the pan
Once you reach a golden brown color remove and place onto a rack which is placed on a cookie sheet
When all done frying place in a pre heated 350 oven for additional 30 minutes.
Enjoy!

process for crispy chicken

Porkion Quiche Muffins

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Porkion Quiche Muffins
(pork n’onion lol)

1 lb ground pork
6-eggs
1 medium shallot
1/2 yellow onion
1/2 TBL garlic powder
1 tsp ground sage
1 tsp ground fennel
1/2 tsp ground thyme
2 pinches of red pepper flakes

Brown pork with all the spices until cooked
drain if needed
Mix eggs well in a bowl
add pork bowl
Spoon into muffin pan evenly.

Bake 360 30-40 minutes.

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