Paleo Cashew Butter Chocolate Chunk Cookies

Cashew-Butter-Cookies2.jpg

The most perfect moist and chewy paleo chocolate chunk cashew butter cookies that are free of refined sugar, dairy and gluten.

Ingredients

Wet Ingredients:

  • 1 cup cashew butter
  • 1 egg, scrambled
  • 1/4 cup  maple syrup

Dry Ingredients:

  • 1/2 cup paleo flour
  • 1/2 tsp baking soda
  • 1/4 tsp pink sea salt
  • 1/2 tsp cinnamon
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350F.
  2. Add the wet ingredients into a large mixing bowl and mix until combined.
  3. Add the dry ingredients into a separate bowl and mix until combined.
  4. Pour the dry ingredients (except for the chocolate chips) into the wet ingredients and mix until a dough is formed. It may be a little wet. Next stir in the chocolate chips.
  5. Roll the dough into balls (I use an ice cream scooper) and place onto an ungreased cookie sheet.
  6. Place in the oven and bake for 12 minutes.
  7. Remove from the oven and place the baking sheet on a wire rack to cool. Allow to cool completely before touching the cookies.

Notes

The dough will be sticky – this is normal. If it’s way too wet and sticky you can add another tbsp of paleo flour.

Slow Cooker Summer Beef Stew

INGREDIENTS

  • 1 tablespoon extra virgin olive oilSlow-Cooker-Summer-Beef-Stew-1-600x840.jpg
  • 1 1/4-1/2 pounds stew beef, cut into chunks
  • 2 tablespoons flour
  • salt and pepper
  • 2-3 cloves garlic, minced
  • 1 bay leaf
  • 1 shallot, thinly sliced
  • 2 tablespoons tomato paste (check the sugar count!)
  • 2 cups low sodium beef broth/ 2 bouillon cubes with 2 cups water
  • 2 small zucchini, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • chopped fresh basil for garnish

 

INSTRUCTIONS

  1. Place olive oil in a large pot or Dutch oven over medium-high heat on the stove-top.
  2. Toss beef with flour, salt and pepper in a small bowl until all the pieces all equally coated.
  3. Add beef to the hot pot and brown on all sides, about 5-7 minutes.
  4. Transfer beef and all it’s juices to the slow cooker.
  5. Add garlic, bay leaf, shallots, tomato paste and broth to the slow cooker. Stir to combine and set for 6 hours on low heat.
  6. Add zucchini and peppers 30 minutes before timer is up (after 5.5 hours of cooking), stir gently to combine and continue cooking with lid on for remaining 30 minutes. (*see note)
  7. Serve with grain of choice (shown with creamy cheese grits).

SLOW COOKER THAI SPICY PEANUT CHICKEN

INGREDIENTS
  • ⅔ cup chunky peanut butter (100% peanuts)
  • ½ cup chicken broth low sodium or bouillon cube with 1/2 cup water
  • ¼ cup soy sauce
  • 1 tablespoon honey
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons lime juice
  • 1 (16 ounce) package of frozen bell peppers and onion (like the kind by Bird’s Eye)
  • 2 pounds boneless skinless chicken breast
  • ½ cup chopped cilantro (for garnish)slow-cooker-thai-spicy-peanut-chicken-1.jpg

 

INSTRUCTIONS
  1. In a medium bowl, combine the peanut butter, chicken broth, soy sauce, honey, Sriracha sauce, and lime juice. Set aside.
  2. Empty contents of package of frozen peppers/onion into the slow cooker.
  3. Place the chicken on top of the peppers/onion.
  4. Pour the peanut butter mixture over the top of the chicken.
  5. Cook on low for 6 hours.
  6. Just before serving, shred the chicken with two forks.
  7. Garnish with chopped cilantro.

Chicken Quinoa Enchilada Meatloaf Muffins

Serves: 6
Ingredients
  • 1/3 cup uncooked quinoa
  • 2/3 cup water5-IMG_2906.jpg
  • 4 cloves of garlic
  • 1/2 cup finely chopped yellow onion
  • 1 red or orange pepperpepper, finely chopped
  • 1/2 teaspoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • few dashes of your favorite hot sauce
  • few dashes red pepper flakes, if desired
  • 1/2 cup chopped cilantro
  • 2/3 cup red enchilada sauce
  • freshly ground salt and black pepper, to taste
  • 1 pound ground chicken breast or extra lean gound turkey breast
  • 2 egg whites
  • 1/3 cup reduced fat shredded colby jack or mexican cheese

 

Instructions
  1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a small saucepan, bring water and quinoa to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the liquid. Remove from heat and fluff quinoa with fork; set aside to cool for about 5 minutes. While the quinoa cooks you can move on to the next step.
  2. Preheat oven to 350 degrees F. Spray a 12-cup muffin tin generously with cooking spray. Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and bell pepper. Cook for a few minutes or until the onions have softened. Transfer to a large bowl to cool for a few minutes.
  3. Add quinoa, cumin, oregano, chili powder, hot sauce, red pepper flakes, cilantro, salt and pepper and half of enchilada sauce (you’ll reserve the rest for topping the muffins later). Next stir in ground chicken (or turkey) and egg whites and 1/4 cup of the cheese. You made need to use your hands to ensure all ingredients are well combined. Use a 1/4 cup measuring cup or an ice cream scoop to add meatloaf mixture evenly to muffin cups.
  4. Bake for 20-30 minutes. Remove from oven and spoon remaining enchilada sauce and cheese over the tops of muffins. Place back in oven and bake for an additional 3-5 minutes or until cheese melts and muffins are cooked. Let cool for a few minutes then serve with fresh vegetables for a full meal. Makes 6 servings – 2 muffins each.

Original recipe’s nutrients for 2 muffins:

208 Calories
6.5g Fat
25.9g Protein
13.3g Carbs
However, I reduced the cheese by a 3rd. 5-IMG_2906.jpg

Buffalo Chicken Meatloaf Cups

As I head into an even lower carb diet next week, Im trying to stock up on things to try for breakfast while at work. Purely egg cups, while adorable, I can’t bring myself to microwaving. Hopefully these help!
Ingredients (Makes: 16 cups)IMG_8330.jpg
  • 1 Egg, slightly beaten
  • 1/2 cup oatmeal
  • ½ cup crumbled blue cheese (preferably low-fat)
  • ½ cup diced onion
  • ½ cup diced red pepper
  • ½ cup diced celery
  • ½ cup Franks buffalo sauce plus more for topping
  • 1 pound ground chicken breast

 

Method

  1. Preheat oven to 350 degrees F.
  2. Add all of the ingredients except for the ground chicken to a large bowl and mix well.
  3. Add ground chicken and mix until combined.
  4. Portion about a ¼ cup of mixture into a muffin tin coated with cooking spray, or if you are trying to avoid cooking spray use silicone cups or cupcake liners.
  5. Brush additional buffalo sauce on top if desired.
  6. Bake uncovered for about 30 minutes.

 

Original recipe nutrients per muffin:

100 Calories
250mg Sodium
6g Fat
8g Protein
4g Carbs
However, I cut out a bunch of the cheese, cut the oats in half, and added some pepper so im not sure where it lands us now. Give or take.

APPLE CINNAMON OATMEAL CUPS

Apple-Cinnamon-Baked-Oatmeal-Cups-2INGREDIENTS
  • 3 cups (300 grams) old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 and ½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1 cup milk (almond or regular dairy milk work well)
  • 2 large eggs
  • 1TBS pure maple syrup
  • 2 Scoops vanilla protein powder
  • 1 teaspoon vanilla extract
  • 1 medium Granny Smith apple, peeled, cored, and chopped (about 1 cup)
INSTRUCTIONS
  1. Preheat oven to 350°F or 176C. Spray a 12-count muffin pan very well with non-stick cooking spray and set aside or use silicone cups.
  2. Add the oats, baking powder, protein powder, cinnamon, and salt to a large mixing bowl and mix until well combined.
  3. In a separate mixing bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until fully combined. Add the dry ingredients into the wet ingredients and mix until well combined. Add the chopped apple and gently mix it in.
  4. Evenly distribute the mixture between all 12 cavities in the prepared muffin pan. Bake at 350°F for 25-27 minutes, or until the tops of the oatmeal cups are lightly golden brown and firm. Remove from the oven and allow to cool in the pan for about 5-10 minutes, then remove the oatmeal cups and transfer to a wire rack to finish cooling.
NOTES
Oatmeal cups may be stored in an airtight container in the refrigerator for up to one week. These may also be frozen for up to 3 months, thaw overnight in the refrigerator, then reheat in the microwave.

Spicy Peanut Chicken Quesadillas

Spicy Peanut Chicken Quesadillas 500 2621
This isn’t the healthiest food choice out there but it’s a nice taste bud treat!
Ingredients
  • 1 (10 inch) tortilla or wrap of choice
  • 1/4 cup monterey jack cheese, shredded
  • 1/4 cup cheddar cheese, shredded
  • 1 cup warm, cooked, shredded chipotle seasoned chicken
  • 2 tablespoons peanutsauce
  • 1 green onion, sliced
  • 1 tablespoon cilantro, torn
  • Limes
Peanut Sauce Ingredients
  • 1/4 cup peanut butter
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon chili sauce (or to taste)
  • 2 teaspoons garlic, grated
  • 2 teaspoons ginger, grated
Directions
  1. Make the sauce by mixing all sauce ingredients together over low heat until well combined.
  2. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, then top with the chicken, peanut sauce, green onion and cilantro and finally the remaining cheese.
  3. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
  4. Serve garnished with more peanut sauce, chopped peanuts, green onions, cilantro, and lime wedge.

Jerk Turkey Burgers

This weekends goal is to find ground turkey and buy 50lbs of it. I miss being able to just pop to the grocery store and get it cheap.

Once I do Im going to make all of the turkey things all of the time. I love that this has zucchini folded into it. Recently read up on how good zucchini is for you and bland enough that you can sneak it into anything. Woot. Jerk-Turkey-Burgers-with-Pineapple-Salsa-Healthy-Delicious-Double-Size-2-768x1152.jpg

 

Ingredients

  • 1 pound ground turkey
  • 1 small zucchini, grated (about 1 cup)
  • 2 ounces light jalapeño or pepper jack cheese, shredded
  • 1 teaspoon jerk seasoning
  • 1 cup finely diced pineapple
  • 2 scallions, chopped
  • 1/2 cup cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 1 lime, juiced
  • 4 hamburger rolls, toasted

Instructions

  1. In a mixing bowl, combine the turkey and zucchini. Season with jerk seasoning and a generous pinch of salt. Mix gently to combine to ingredients without overworking the meat. Form into 4 patties.
  2. Grill the burgers over medium-high heat, turning at least once, for 10-12 minutes or until cooked through. Top with cheese. Cover and cook 30 seconds to 1 minute to melt.
  3. While the burgers cook, prepare the salsa. In a second bowl, combine the pineapple, scallions, cilantro, jalapeño, and lime juice. Mix well and season to taste with salt.
  4. Top the burgers with the salsa and serve on toasted rolls.