Chicken Pot Pie
This is the real deal comfort pot pie! This has quickly become a family favorite comfort food. Make a large dish of it or mini pot pies to freeze later, this dish is sure to please everyone!
Servings 6 people
Ingredients
Filling Ingredients:
- 1 C. Coconut Milk or Almond Milk
- 1/4 C. Bob’s Red Mill Paleo Flour
- 1 Shallot Minced
- 2 Small Potatoes white sweet potatoes work too
- 1 C. Carrots diced
- 2 Celery Stalks diced
- 1/2 Tbsp. Sea Salt
- 1/2 tsp. Black Pepper
- 1 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/4 tsp. Dried Parsley Flakes
- 1 Lb Boneless, skinless Chicken
- 2 Tbsp Vegetable Broth
Topping:
- 3 Cups Bob's Red Mill Paleo Flour
- 1 1/2 tsp. Sea Salt
- 2 tsp. Baking Powder
- 1 C Coconut milk or Almond Milk
- 4 Tbsp. Grass-Fed butter or Coconut oil melted
- 1 1/2 Tbsp. Honey
Instructions
- Preheat oven to 425 F
- Cook chicken thoroughly in a pan (I like to use a 9" cast iron skillet to cook the entire dish)
- Remove chicken and dice into bite sized chunks
- Dice carrots, celery, shallots and potatoes into small pieces
- Add Chicken, vegetables, spices and seasoning to the skillet
- Mix milk and paleo flour in a small bowl and whisk well.
- Add milk to skillet and stir ingredients together.
- Let the skillet sit on medium-low heat while you prepare the topping.
Topping:
- In a large bowl combine Paleo Flour, sea salt, and Baking Powder, mix until well combined.
- Melt Oil or butter and add it to the flour, stir well.
- Add Honey and Milk to the better and stir until batter is smooth and thick
- Remove skillet from heat and gently spread topping on the chicken mixture. Use a wooden spatula to spread the topping, don’t press it down too much.
- Bake 425 for 20 minutes or until the topping is a golden brown color. (if the breading doesn’t cover the whole chicken mixture, place a sheet pan on the bottom rack of your oven to catch any overflow)
- Let the Pot Pie rest 10 minutes before serving. The longer it rests, the thicker the filing will become.
Notes
You can swap the Bob's Red Mill for any Gluten Free Four or Use
3 Cups of Almond flour + 4 Tbsp. Coconut Flour + 1 Tbsp. Baking Powder
Real Deal Paleo Brownies
Gluten Free, Flour Free, Dairy Free, Soy Free Paleo brownies that taste like the real deal brownies you grew up with!
Servings 6 people
Ingredients
- 1 c almond butter
- 2 eggs
- 1/2 c coconut sugar
- 1/2 c cacao powder
- 1/2 tsp sea salt
- 1/2 tsp b soda
- 2 Tbsp oil
- Optional: 1/4 c chocolate chips and 1/4 Walnuts
Instructions
- Combine all the ingredients (except chocolate chips) in a bowl. Blend until smooth. Batter will be like PB texture, not too dry but not too wet.
- Add chocolate chips or walnuts
- Mix well and scrape into an 8x8 pan. I use a silicone baking dish for easy removal and I don’t have to spray it with added oils.
- Bake 350 for 15 minutes.
- Let cool and enjoy warm. These are best warm but you can save for up to 3 days in an air tight container.
20 Minute No Bake Fudge (Paleo and Vegan Options)
Easy, delicious fudge for those quick holiday gatherings! Vegan option.
Servings 12 Pieces
Ingredients
- 1/2 Cup Unsweetened coconut flakes
- 1 Tbsp Vital Proteins (optional- omit if vegan)
- 1/4 Cup Nut butter of choice
- 2 Tbsp Grass-fed Butter or coconut oil (Coconut oil if vegan)
- 1 Tbsp Maple Syrup
- Pinch Sea Salt
Instructions
- Place coconut flakes in a food processor and process until it begins to cream together. (4-5 minutes)
- Add nut butter and vital proteins to the food processor, combine until smooth.
- Add melted oil, syrup, salt to mixture.
- Blend again and then scrape into a prepared dish.
- Place in a 6x6 parchment paper lined baking dish. I put mine in a square Tupperware container and it popped right out when it was ready.
- Place in freezer for 15 minutes.
- Remove and slice carefully!
Notes
**to make vegan, remove vital proteins and use coconut oil**
Open your windows and doors, light your pumpkin candles and wrap up in a blanket to enjoy these pumpkin waffles.
Pumpkin Waffles
Gluten- free and Paleo approved Waffles! Welcome fall with these easy to make pumpkin spice waffles.
Servings 4 people
Ingredients
Waffle Batter
- 3 Eggs
- 2 Tbsp Pumpkin Puree
- 2 Tbsp Almond Milk
- 1/2 Cup Maple Syrup
- 2 Cups Almond Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Sea Salt
- 1/2 tsp. Pumpkin Pie Spice
- Coconut oil for Greasing Waffle maker
Topping:
- Drizzle with Maple Syrup Optional
- Sprinkle with Cinnamon Optional
- Top with a little Kerrygold Butter Optional
Instructions
- Combine all the ingredients into a large mixing bowl, stir until well blended
- Plug in waffle maker and allow it to warm
- Generously grease waffle maker with oil of choice ( I use coconut oil).
- Place 1 scoop of batter onto waffle maker and cook according to your maker. (Every maker is different, I cook mine for a double round to make them a little crispy on the edges).
- Grease maker after each use and repeat process until batter is gone.
- Top with cinnamon, butter and syrup. Enjoy every bite!
I have been so busy these past few months! Nursing my baby girl constantly (SERIOUSLY.. she eats ALL the time, every 40-90 minutes all day and night long)
She hates sleeping too so it is everything I can do to cook for my family, clean and manage to have energy to play with my VERY ACTIVE 2 year old. Needless to say, I have been exhausted and not able to create too much in the kitchen for my awesome followers. SORRY!!
I’m not sure about you BUT when I am tired, I C R A V E sugar so much! This is not a good thing for me because sugar makes me irritable and moody.
I satisfied my cravings by working on this recipe A LOT. I have been making this for every get together and event I’ve attended for the last few months. Hope y’all love them as much as my non- paleo friends.
*side note- I made these for our local police officers for a “Feed the Police” event and they were devoured before most of the police officers got to the event…
Chewy Flourless Chocolate Cookies (Vegan, Gluten Free, Paleo)
These are inspired by my obsession with the Gluten-Free Starbucks Flourless Cookies that they used to carry!
Servings 1 dozen
Ingredients
- 1 Cup Cashew Nut Butter
- 2/3 Cup Coconut Sugar
- 1/2 tsp Vanilla extract
- 4 Tbsp Dark Cocoa Powder
- 1 tsp Baking Soda
- 1/4 Cup Applesauce 1 Egg can substitute
- 1/2 Cup Dark Chocolate chips for topping ( I use Enjoy Life Mega Chunks)
Instructions
- Preheat oven to 350 Degrees
- Combine all of the ingredients except chocolate chips in a mixer
- Scoop 1 Tbsp. size cookie dough onto parchment paper, gently flatten
- If using mini chocolate chips, gently stir them into batter
- If using mega chunks, put three on the top of each cookie.
- Bake for 7-8 minutes
- Let cool completely or they'll be crumbly.
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I love using fresh fruit in my desserts. This recipe has been one that I have been working on for a while. The versatility of this recipe is great for seasonal baking, just use whatever berries or jams you have handy. My favorite is a simple Strawberry because I always have these ingredients in my fridge. Baby Boy LOVES strawberry so it is in high demand always.
Strawberry Crumb Bars
Ingredients: 3 part ingredients/process
Crust:
- 1 C. Almond Flour
- 2 Tbsp. Coconut Flour
- 1/2 tsp. Sea Salt
- 1/3 C. Maple Syrup
- 1/4 C. Cold Butter
Process:
- Mix Flours, salt and syrup in a mixing bowl until well blended.
- Add cold butter 1 Tbsp. at a time.
- Mix the dough until it is evenly chunky. (You will still see chunks of butter in the batter)
- Place dough in the refrigerator
- Preheat Oven to 350 degrees
- Grease a baking pan or sheet, you will need at least an 8×8 space to spread the dough. (I like to use stoneware or a metal cookie sheet with a Silpat)
- Remove dough from the fridge and hand pat and spread it in a thin layer on your prepared baking sheet. (dough may be sticky but you can wet your fingers a little and it will help with the sticky)
- Bake crust for 15 min or until it is lightly golden on edges.
Filling:
Ingredients:
- 3/4 C. Strawberry Jam
- 1/2 C. Fresh Strawberries, diced
- 1 tsp. Fresh Lemon juice
Process:
- Place all of the ingredients in a bowl and Mash with a fork until well mixed.
Crumb Topping:
Ingredients:
- 1/2 C. Walnuts
- 1/2 C. Almonds
- 2 Tbsp. Coconut Sugar
- 1/2 tsp. Cinnamon
- 2 Tbsp. Cold Butter, chopped into pieces
Process:
- In a chopper, add Walnuts and Almonds together and chop well
- Place Nuts in a bowl and add Coconut Sugar and Cold Butter pieces
- Hand crumble this mixture until all of the topping is crumbly
- Once the crust is finished baking, it should be slightly golden on the edges, layer the crust with the filling and then evenly spread the crumble on top of the jam.
- Place the bars back in the oven and bake them for 20 minutes at 350 degrees.
- The Jam should be nice and bubbly. Remove them and place the pan on a cooling rack for 20 minutes.
*Try these other combos:
- Blueberry Jam and fresh Blueberries
- Strawberry Jam and Rhubarb
- Peach Jam and Fresh Peach
Tis the Season to eat sweets? If you are anything like me, your days are filled with obstacles of chocolate, cookies, brownies, candy and Christmas baked goods. When I was a teacher, the lounge was totally off limits for me.
I make my own baked goods that I can take with me in case I feel the creeping of a sweet tooth.
Kimberly’s Easy Bark Recipe
Ingredients:
- Almonds, hazelnuts and Macadamia Nuts (you can combine or make separate batches of each type of nut. I’ve done many different versions.)
- Dark Chocolate Chips (Enjoy life brand)
Process:
- Chop nuts in food processor.
- Place nuts on a piece of Parchment paper. (I use a silpat-best investment ever!)
- Melt chocolate chips
- Pour melted chocolate over the nuts and quickly mix them with a rubber spatula.
- Spread the bark out on the paper and allow it to cool and dry for 6-8 hours.
What are some of your favorite treats? Share links, recipes and ideas in the comments below.
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My litte ghost crab from Avon, NC in 2009  |
Crab Topping
Ingredients:
- 1/4 of an Onion, chopped finely
- 1 Tbs. Grass fed butter (any butter will do)
- 1tsp parsley
- 1tsp Garlic Powder
- 1/2 cup almond flour (bread crumbs will work too)
- 8 oz. Crab meat
- 1/2 Lemon, juice only
- 1Tbs Old bay Seasoning (yes I am from Maryland- that’s how we roll)
- 4 (6 ounce) tilapia fillets , approximately 6 oz each
- 2 Tbs. Butter, Melted (optional)
- Old Bay or Paprika for a sprinkle on the top. (Optional)
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| Spine of Talapia- place this down in pan |
Fish Process:
- 2-4 Talapia filets, thawed
Process:
-
Preheat oven to 400F
-
Put 1 Tbs butter and onion in a pan and sautee until tender.
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Add parsley and Garlic Powder, mix well, remove from heat
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Put crab meat in a medium bowl, add onion and seasons.
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Grease an oven safe dish and place fish in seam side down.
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Top the fish with Crab meat for a “Topped” fish or if you want “stuffed” – fill fish with a little crab meat and fold the fish over.
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Put any leftover stuffing on or around the fish to cook along.
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Sprinkle with butter and old bay seasoning for garnish and extra flavor
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Allow fish to cook in the oven for 20-25 minutes
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| Place in the oven |
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| Enjoy! |