Archive for May, 2016

Chicken and Broccoli Cheese Dip (Grain-Free)

Memorial Day weekend recipe! Perfect for dipping at BBQs and parties 🙂 

Chicken and Broccoli Cheese Dip

Chicken and Broccoli Cheese Dip

Ingredients:

2 cups cooked and thickly shredded chicken

1 head of broccoli, stem and florets chopped into small pieces

1 small onion, chopped

1 and 2/3 cup plain, greek yogurt

4oz cream cheese

2 tbsp spicy mustard

2 tsp paprika

2 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 cup shredded cheddar cheese

1/2 cup mozzarella cheese

Directions:

Combine all ingredients in a crockpot and cook on LOW for 1-2 hours. Switch to KEEP WARM and start dipping!

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Curried Egg Drop Soup (Paleo)

This past week I went to visit the school that I am going to be student teaching in next year. I was so excited to meet my cooperating teacher and look around! Only problem is, I had an AWFUL cough. Like the congested kind that makes you lose your voice and forces you to either cough harder or desperately try to clear your voice. (Fun fact- I found out that I’ve developed an allergy to cats this past week :/)

Anyway, here’s me trying to make a good impression while I’m hacking up a lung. And then- uh oh- I cough and no longer have my voice. Praying that nobody would ask me a question, I quietly tried to clear my throat. Which brought on a series of small coughs that made my eyes water like crazy and probably had the whole class think I should be quarantined.

Nice first impression, right?

So, after this, I went home and made egg drop soup to soothe my poor messed up throat. Thank goodness egg drop soup is pretty quick and easy to make. It’s my new go-to on days that I feel off (or have been around a cat).

Curried Egg Drop Soup (Paleo)

Curried Egg Drop Soup (Paleo)

Ingredients:

1/2 tbsp avocado oil

1/3 cup chopped onions

1/4 tsp curry powder

2 cups beef/chicken/vegetable broth

1 egg

2 tsp coconut aminos

Salt and pepper

Optional: chives

Directions:

Heat oil in a pot over medium-low heat and add in onions. Cook for 5 minutes, stirring occasionally.

Meanwhile, crack an egg into a mug and whisk until scrambled. Set aside.

After onions are done cooking, add in the curry powder and continue to cook for 1 more minute.

Add in broth, put on high heat, and bring a boil. Once at a rapid boil, immediately turn off heat and quickly stir in the egg. Stir in the coconut aminos and then pour into a bowl. Add salt and pepper and top with chives, if desired.

Brussel Sprout Salad with Tahini Dressing (Grain-Free)

Now normally I avoid posting salad recipes, simply because it’s not something I put a lot of effort into while making. Usually, it’s a mixture of “whatever’s lying around.”

But this salad is absolutely amazing, so I’m posting it 🙂 With roasted brussels sprouts and pine nuts as a base, there’s a little more prepping involved. And do not omit the dressing. It really brings together all the flavors. Feel free to add more or less of any ingredient- my measurements aren’t exact (except for the dressing)- I just kinda eyeball it!

Brussel Sprout Salad with Tahini Dressing (Grain-Free)

Brussel Sprout Salad with Tahini Dressing (Grain-Free)

Ingredients:

Salad

1 lb brussels sprouts

garlic powder

salt and pepper

1 tbsp avocado oil

1 tbsp pinenuts

1/3 cup fresh mango, cubed

1/4 cup raw onion, diced

3-4 tbsp feta cheese, crumbled

Dressing

3 tbsp tahini

3 tbsp water

1/2 tbsp apple cider vinegar

pinch of salt

Directions:

Preheat the oven to 375 degrees. Cut the stems off the brussels sprouts and slice in half. Place on a baking pan and sprinkle with garlic powder, salt, and pepper. Top with oil and toss altogether. Roast in the oven for 20 minutes. Take out, mix in pine nuts and cook for 5 more minutes. Set aside.

To make the dressing, whisk together all the dressing ingredients.

On a nice serving platter, toss together brussels sprouts, mango, onion, and feta. Top with about 3/4 of the dressing (use the rest for another salad recipe). Mix altogether and serve!

Paprika and Thyme Chicken and Spinach in Lemon Sauce (Paleo)

This weekend I had the house to myself. Which is good in a way because nobody could see how crazy I get with finals.

That and I get to try recipes without worrying about my picky-eaters (AKA- my dad and brother).

So, I got to make the following meal all for myself. Of course, I’m a big believer in sharing the love. But hey, if you’re not there to share, that’s their loss and my gain 😉

Paprika and Thyme Chicken and Spinach in Lemon Sauce (Paleo)

Paprika and Thyme Chicken and Spinach in Lemon Sauce

Ingredients:

2 tsp paprika

salt and pepper

2 organic chicken breast, thawed

2 tbsp avocado oil, divided

2 tbsp ghee (or butter), divided

2 garlic cloves, minced

2 tsp dried thyme 

3/4 cup chicken broth

Juice from 1/2 a large lemon

3 cups fresh spinach, roughly chopped

Directions:

Rub paprika, salt, and pepper on both sides of the chicken. In a large skillet heat 1 tbsp of ghee and 1 tbsp of avocado oil over medium heat.

Add in chicken and cook for 4 minutes on one side before flipping. Add in the remaining ghee and avocado oil, as well as the garlic cloves and thyme. Let cook for another 2 minutes.

Add in chicken broth and lemon juice, cover the skillet with a lid, and reduce to low heat. Let cook for 10-15 minutes.

Afterwards, add in the fresh spinach, cover with the lid again, and let cook until spinach is slightly wilted. Add salt and pepper, if needed, and serve.