Gluten Free/Dairy Free Apple Oat Bars

Gluten Free/Dairy Free Apple Oat Bars

1 1/3 cups unsweetened applesauce

6 TBS Maple syrup

1/3 cup melted coconut oil

1 large egg

2 tsp vanilla

1/2 cup grated apple (this is equal to 1 sm/m apple)*

1 1/2 cups old fashioned oats

1 cup oat flour*

2 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

2 scoops collagen peptides (totally optional)

1/2 cup raisins

1/2 cup unsweetened coconut

Preheat oven to 350 degrees. Line a 8x8 baking pan with parchment paper or grease the pan instead.

In large bowl combine applesauce, maple syrup, coconut oil, egg, vanilla and grated apple. Whisk until combined. 

In a separate bowl combine oats, oat flour, cinnamon, baking powder collagen and salt - whisk together. Then add to the wet ingredients. Add in raisins and coconut and mix to combine.  Pour into pan and smooth out.  Bake for 30-40 minutes until slightly golden and toothpick comes out clean.  Cool and cut into bars.  I store mine in the refrigerator for up to a week.

*I leave the skin on my apple, but you can also peel it if you like.  I usually don't measure out the apple, I just grate one apple on my box grater and call it a day.

*You can buy oat flour, or just put old fashioned oats into a high speed blender or food processor and blend until it looks like flour.

If you don't like raisins or coconut you can leave it out, or use any nut, dried fruit or even chocolate chips.

Easy Breakfast Bake (dairy free)

 

This is a new recipe I came up with a few weeks ago.  I had a ton on zucchinis to use up and wanted to make a frittata of sorts for my husband to bring to work.  This is a super versatile recipe...if you don't have an ingredient it can probably easily be swapped.  It also reheats really well so it makes a great make ahead dish to eat throughout the week for breakfasts or lunches.  With the holiday season fast approaching we really try to cram as many veggies into our meals to help balance out the extra treats we eat during these 2 months.  My 2 boys loved this and I plan on making it often!

Easy Breakfast Bake

1 pound breakfast sausage or bacon

1 tsp. garlic, diced small

1 onion, diced

1 red pepper, diced

2 large zucchini, shredded on a box grater and squeeze out extra liquid

12-14 large eggs

1/2 cup canned coconut milk or heavy cream

1 tsp salt

1/4 tsp black pepper

1 tsp. Italian seasoning (optional)

Crumble and brown breakfast sausage in skillet over medium high heat until cooked through.  If using bacon - cut into pieces and cook through.  Remove meat from pan and drain on paper towels.  

Remove all but 1 TBS of the grease from the pan and add onions and peppers.  Cook 5-7 minutes over medium heat. Add garlic and cook another minute. 

While veggies are cooking shred zucchini on box grater.  Place into clean kitchen towel and squeeze firmly until some liquid is removed  it usually isn't a ton but this helps the eggs from being too spongey.

In large bowl whisk the eggs, milk or cream, salt, pepper and Italian seasoning together until combined well.  

Place shredded zucchini, cooked meat and cooked veggies into a 9x13 pan and stir to combine.  Add in the egg mixture and swirl around with fork to mix everything together.  Bake at 350 degrees for 25-35 minutes until it is set and middle doesn't jiggle anymore.

Grain Free Chocolate Chip Cookie Skillet

I'm trying to loose the extra baby weight so naturally I've been baking more then I should.  Baking is my happy place and during this time of social distancing I seem to be needing to go to my happy place more then usual...mostly because what the heck else am I going to do?  My 2 year old son loves to cook with me.  If I am in the kitchen making something it usually takes about 5 seconds before you can hear him dragging his kitchen helper stool out of the pantry to come help his Momma.  He helped me make this recipe - his favorite part to measure was the chocolate chips of course.

We bought a delicious chocolate chip cookie dough cupcake after lunch on Sunday and after dinner I wanted more - so we made this instead.  A little less bad for you, but still so tasty!  I took one bite and then realized it was so good I was going to have to share the recipe...so that explains the big bite missing in all my pictures.

Grain Free Chocolate Chip Cookie Skillet

4 TBS unsalted butter (can use coconut oil if you want it to be dairy free)
1/4 cup + 2 TBS coconut sugar or brown sugar
1/8 tsp salt
1 tsp vanilla extract
1 egg
1 cup almond flour
1/4 cup tapioca flour
1/4 tsp baking soda
1/3 cup chocolate chips

Preheat oven to 350 degrees. Heat butter in an 8" skillet over medium heat.  Cook until the butter is browned but not burnt.  Remove from heat and stir in sugar, salt and vanilla - stir until smooth.  Allow to cool for 5 minutes.  Whisk in the egg until smooth.  Add flours and baking soda - stir until smooth.  Add in chocolate chips and stir to combine.  Smooth out dough.  Bake 10-12 minutes until set around edges but still gooey in the middle.  Cool slightly before eating.  Serves 1 or many - your call 😉  Can also be doubled and made in a larger skillet.

Gluten Free Zucchini Bread Pancakes

Has it really been almost a year since I shared a recipe?  I spent most of 2019 being pregnant and wasn't coming up with new recipes as much as I usually do.  I'm back at it now that my baby is in my arms and not my belly!  If you have been following my blog you know by now that I have an unhealthy obsession with real maple syrup...really, it is out of control.  If I can find something to be a vehicle for maple syrup you better believe I'm going to make it!  I started following a food blog called "The Natural Nurturer" this past year, I have loved most of the recipes I have tried from her.  She tries to cram veggies into as many things as she possibly can.  She has a really great apple and carrot pancake recipe that we love and I decided to try and find a good recipe for zucchini pancakes as well.  This is a recipe I have played around with a few times and I think I finally got it right!  Let me know if you try it out.

The base is ground oats and almond flour which results in a wonderfully textured pancake.  There is a hefty amount of shredded zucchini in them as well!  My 2 boys love them...and I'm a huge fan as well!!  I have made these as waffles as well and they are equally as delicious!

Also mad props to food stylists.  Haha placing a zucchini next to the pancakes was the best I could do.  #momlife

Gluten Free Zucchini Bread Pancakes
Adapted from the Roasted Root

1 cup almond flour
1 cup ground oats or oat flour (just grind oats in a blender or food processor)
1 tsp. cinnamon
1 TBS ground chia or ground flax seeds
2 1/2 tsp baking powder
1/2 tsp salt
2 scoops collagen peptides (optional)
2 eggs
1 cup milk (I used unsweetened almond, but you can use milk of choice)
2 tsp vanilla
2 TBS maple syrup
1 1/2 cups shredded zucchini (place in towel and squeeze out extra moisture after shredding)

Whisk together almond flour, oats, cinnamon, seeds, baking powder, salt and collagen.  Add in remaining ingredients except zucchini and stir to combine.  Add in zucchini and stir until well combined.  Cook on well oiled pancake griddle or frying pan.  Can also be made as waffles.  Serve with maple syrup and lots of grass fed butter.  Store leftovers in refrigerator - reheat in toaster oven.

Green Waffles (GF, DF, PALEO)

I am currently sick.  Yeck.  Having a cold in the summer just seems so wrong.  My house is a disaster zone since I am not up to cleaning, and my boys are out having a grand adventure at a park without me.  Boo.  When I have the house to myself I usually tackle some kind of project...but today I share this recipe with you.

My boys eat all day...and that is not an exaggeration...at all times at least one of them is eating...or me!  I am constantly looking for new ideas for nutrient dense snacks that are not junk.  I have made this recipe a few times now, and they inhale it every time!  They eat it for breakfast/lunch/dinner or cold as a snack.  Next time I make them I plan on doubling the recipe and freezing some of them.

My sister introduced me to another food blogger's site and I have slowly been trying out a bunch of her recipes.  Her main goal is to "veggie load" as many of her recipes as possible.  The other day I made some chicken burger patties from her blog that had zucchini, broccoli and spinach in them - and my boys loved them!  So go check The Natural Nurturer when you get the chance!  I tried her recipe for these waffles and and liked the flavor but thought they were too dense and too thick, so second time around I added some milk and increased the pumpkin amount.  This yielded a much thinner batter and waffle which is what I was looking for.

Green Waffles
Adapted from the Natural Nurturer

1 cup single ingredient nut or seed butter (I use 1/2 almond butter and 1/2 sesame seed-tahini, not sugar added)
1 ripe banana
1/4 cup maple syrup or honey
3 eggs
1/2 cup milk or milk alternative (I use almond milk)
1/2 tsp baking soda
1-2 large handfuls of spinach
1/2 cup mashed sweet potato or pumpkin (I use canned pumpkin)
2 TBS ground chia or flax seeds
1 tsp vanilla extract
1 tsp cinnamon

Combine all ingredients in a blender and process until smooth.  Pour onto hot waffle griddle that is clean and has been greased.  If your waffle iron isn't clean the waffle will fall apart and get stuck to the griddle.  Cook until done.  Store uneaten waffles in the refrigerator.

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Paleo Breaded Chicken with Honey Mustard Sauce

Are you a Chick-fil-a fan?  Who isn't?  Pre-gallbladder attacks I used to eat there every 2 weeks.  Only fast food restaurant you will ever see me in!  Sadly, that doesn't happen anymore.  My 3 year old often asks to go to Chick-fil-a for lunch and I always tell him we can't because it hurts Momma's tummy.  Boo.  I do send him there with his dad occasionally though!  I searched around and tried out a few Paleo recipes for chicken nuggets and this is the one I liked the most!  You can use chicken tenderloins or chicken thighs.  As always, I am a fan of dark meat and always choose thighs.  I dropped the pan some how when I was pulling it out of the oven and half of the chicken ended up on the ground...it happens!  So, the pictures are not great since I was rushed and mad at myself for dropping dinner!  This honey mustard sauce is quick and easy!  Super delicious on chicken, a salad, or on roasted veggies. 

Paleo Breaded Chicken with Honey Mustard sauce

2 Pounds boneless, skinless chicken thighs or tenderloins
1 cup almond flour
1 TBS Flax meal
1 tsp. paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp dried parsley
1/8 tsp black pepper
2 eggs
coconut or olive oil in a sprayer

Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper.

In a bowl mix together the almond flour, flax, and seasonings.

In another small bowls beat the eggs with a fork.

Using a paper towel blot the chicken to remove any moisture from them.  Then dip the chicken piece by piece into the eggs first then press into the breading mixture.  Make sure the chicken is completely coated.  Place onto baking sheet and spray all the breaded chicken with the coconut or olive oil sprayer.  Bake for 8-9 minutes.  Then flip the chicken over and spray again.  Bake another 8-9 minutes until internal temperature is 180 degrees.

Serve with honey mustard sauce.

Honey Mustard Sauce

1/4 cup dijon mustard
1/4 cup mayo
1/4 cup honey
1 TBSP white vinegar

Mix all ingredients together until smooth.  Refrigerate until ready to use.

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Paleo Double Apple Muffins

During the Christmas season they sang the song "I Sing a Maid" at Church one Sunday and I was struck by one line:

"...For God's own son became her child, And she his resting place."

Even though her Son was the Savior of the world, she was still a resting place for her dear son.  What an awesome gift and responsibility it is to be a mother and to strive to be that resting place for our children.  Many days, like today, I fall short of this.  Too many tantrums and whining from them, and from me, makes me feel like the opposite of a resting place for my boys.  It is a constant struggle to strive for that peace in our day and to truly be a resting place to my boys and to anyone I encounter that day.  So as we all carry on in this journey of life let us all strive to be a resting place for anyone we meet.

A few months ago I guest posted my favorite recipe for Paleo pumpkin muffins over on my friend Stephanie's blog.  The pumpkin muffins have been part of my weekly baking for months now!  I was getting kind of sick of them so I decided to play around with some apple muffin options.  These turned out way better then I was hoping!  Like most Paleo baked goods I store them in the fridge so they can last up to a week.  Let me know if you try this recipe out!  I love to hear feedback!





















Paleo Double Apple Muffins

1 1/4 cups almond flour
2 1/2 TBS coconut flour
1/2 tsp baking soda
1/4 tsp salt
1 TBS cinnamon
1/4 tsp nutmeg
2 eggs
5 TBS melted coconut oil
1/4 cup maple syrup
1 tsp vanilla
1/2 cup applesauce, unsweetened
1 1/4 cup apple chunks, about the size of a marble*

Preheat oven to 350 degrees.  Line a muffin tin with 12 liners.

In a medium sized bowl mix together the almond flour, coconut flour, baking soda, salt, cinnamon and nutmeg.  In another bowl mix together the eggs, oil, syrup, vanilla and applesauce.  Add the wet ingredients to the dry one and mix until well combined.  Add in the apple chunks and stir to combine.  Scoop into 12 muffin liners.  Bake 25-30 minutes until toothpick comes out clean. 

*Use whatever kind of apple you like!  I use Fuji and Kanzi apples.

Healthier Oatmeal Chocolate Chip Cookies (Gluten free, dairy free) and word of the year!

Social media is being flooded right now with new hopes, dreams, resolutions, goals and different things to help start our new year off right.  Another thing I keep seeing is people choosing a word of the year to help motivate and keep them on track.  I was sitting in Mass the other night thinking about what word to choose and the choir began to sing "Silent Night", as always when I hear that song my heart was flooded with peace and calm.  Can I choose two words this year?  "Peace" and "Calm".  I took a deep breath, yes, these are my words for 2019.

2018 was a year filled with many blessings, but also heartaches for me.  Adjusting to life with 2 little ones proved a lot harder then I thought it would be.  My body has been struggling since the birth of my second son, and physically I was at my lowest.  My gallbladder attacks would hit out of nowhere and bring with them severe pain that would have me rolling on the ground in agony crying.  When I wasn't having attacks I had the fear of having another attack looming over me asking "is this the day? Will I get one in Mass?  Will I get one while walking down the aisle as a bridesmaid? Will I get one when I am alone with the kids, who will take care of them and me?"  It has now been 10 weeks since my last attack and my body is feeling much stronger as it continues to heal.  Praise the Lord!

Mentally, the last 2 years have been really hard on me.  My original family has been broken apart by the pain that comes hand in hand with divorce.  After 36 years of marriage my parents are now legally divorced.  I know I am a grown woman, as are all of my siblings, but no matter how old you are divorce affects the children on some level.  My dad lives 10 minutes away from us and we haven't seen or heard from him in over 18 months.  He has not met my 1 year old.  I have a history of not doing well with rejection, and to have your father reject your mother, your family, some of your siblings, your kids and me is a hard pill to swallow.

Peace.  Calm.  

This is what I want for myself and my family for 2019.

I have seen many people go through hardships and suffering in this life, and those that remain calm and at peace amidst the turmoil and storms are the ones that have such beauty and grace surrounding them as you can visibly see the hand of God at work in their lives.  This is what I want.  This is what I need to strive for.  The storms will come no matter who you are, but if you have faith and trust in God you will not be overcome.  

"He gives strength to the weary and increases the power of the weak. 

Even youths grow tired and weary, and young men stumble and fall; 

but those who hope in the LORD will renew their strength. 

They will soar on wings like eagles; they will run and not grow weary, 

they will walk and not be faint."

 Isaiah 40:29-31

I know many of you have goals to be healthier in the New Year - here is a recipe that might help with that!

Back in October I did a yeast detox, which meant no sugar of any kind - even fruit!  I have slowly let the sweets seep back into my life, but in a much healthier way.  Yes, I indulged in pie at Thanksgiving, but it was Paleo and sweetened with maple syrup not refined sugar.  Yes, I eat honey and maple syrup again on a daily basis, but in very small amounts.  This recipe is a delicious cookie that satisfies my sweet tooth without making me feel like junk.  My kiddos really like it too!  Let me know if you try it out!

Healthy Oatmeal Chocolate Chip Cookies

makes 15 cookies

1 cup oats

1/2 cup almond meal

1/4 tsp cinnamon

pinch of salt

1/3 cup chocolate chips or raisins

2 TBSP melted coconut oil or butter, cooled for a few minutes before using

1/4 cup maple syrup

1/4 cup almond butter or peanut butter*

1/2 tsp vanilla

Preheat oven to 350 degrees.

In medium sized bowl combine the oats, almond meal, cinnamon, salt and chocolate chips.  Mix well.  

In medium saucepan melt the coconut oil.  Allow to cool for a few minutes then add the almond butter maple syrup and vanilla and whisk 

until combined.  Add to the dry ingredients and stir well.  Scoop out heaping tablespoons of dough and place on parchment lined cookie sheet.  Dough can be a little loose, so sometimes I take the portioned out dough and roll them into balls before baking.  Bake 8-10

 minutes until slightly browned.  I  just store them in a ziploc or glass container on the counter - they usually don't last longer then a few days but have lasted up to 5 days for us.

*Use almond or peanut butter where the only ingredients listed are the nuts and maybe salt.  No added sugar or oils.

Instant Pot Asian Chicken (Paleo or not)

Everyday I have a list of things to accomplish that day.  Most things carry over to the next day...and the next...and the next...but dinner is something that cannot be avoided.  I mean. we have to eat!  This recipe is easy to throw together and delicious!  I like to make a big batch and eat leftovers for lunches during the week served over greens.  I also like to serve it over rice or quinoa, roasted or steamed veggies, or in a wrap.  Super versatile and tasty!

Thankfully my instant pot makes dinner a lot quicker and more approachable.  Over the summer months I really like using it since it doesn't heat up my kitchen like my oven does.  Now that soup season is upon us I use it even more!  Soup everyday!!!

Instant Pot Asian Chicken (Paleo or not)

2# boneless, skinless chicken thighs
1/2 cup coconut aminos (or soy sauce)
3 TBS honey
4 cloves garlic, minced and peeled fresh
1 1/2 tsp minced ginger
1/2 tsp salt (do not add if using soy sauce)
1 onion, sliced

Place all ingredients except for chicken and onion into instant pot and whisk to combine.  Add in chicken and onions and toss to coat.  Lock on lid.  Set to Manual setting, 15 minutes.  Release pressure, remove chicken and onions from pot.  Put pot on saute mode and boil sauce until thickened (about 5-10 minutes)  This last step is what makes the sauce thick and syrup like without adding in refined sugars.  You can also shred the chicken if you like...usually I am too lazy and don't.

You can also make it in a slow cooker.  Follow the same prep steps and cook 6-7 hours on low.

Paleo Chicken Burgers

You guys all know that one friend who always has drama in their life? Yeah, that one friend is me.  Haha.  If it isn't one thing its another thing...they just keep coming at me like snowballs and all I can do is stand there and take it.

"Dear Lord, make me a bird so I can fly far far away."

So much drama.  Health issues.  Family issues.  Bring it. 

I just completed a 21 day yeast detox.  It was hell.  I was hangry all the time.  My poor husband.  He said it almost felt like I was pregnant again I was so crabby!  Anyway, the hard part of the diet is done and now I have 2 weeks of only excluding my food sensitivities - which is a lot, but still not as bad as the yeast detox which allowed no grains, fruit, sweeteners, vinegar's, gluten, corn, sweet potatoes, peanuts, soy, and basically everything!  Oh how I missed my smoothies and my paleo pancakes!

These burgers are really delicious and pretty simple to throw together.  Also great for meal prep if you want to make a bunch ahead of time and eat them throughout the week.  My husband and toddler both like them.  I usually make them every other week in our meal rotation.  Taste great with ketchup or mayo.  We eat them without buns because that is how we roll.  I'm sure they would be great on a tasty hamburger bun though!

Chicken Burgers
Adapted from MarthaStewart.com
makes 4 burgers

2 TBS olive oil
1 small onion chopped
1/2 yellow or orange bell pepper chopped
1 stalk celery chopped fine
1 pound ground chicken, dark meat is best *
1/2 tsp salt
1/4 tsp black pepper

In large frying pan heat oil over medium high heat.  Add chopped onion, peppers and celery.  Saute for 8-10 minutes.  Remove from heat and allow to cool for a few minutes.  Then mix the veggies together with the meat and the salt and pepper.  I use my hands to mix it together thoroughly. 

Wipe down original pan and then re oil with some more olive oil (enough to coat bottom of pan).  Heat over medium high heat.  Form 4 patties and place in oiled pan.  Cook 6-8 minutes per side.

*It is hard to find dark meat ground chicken at most of our grocery stores.  The only place I have found it is at Sprouts.  You can also use white meat, which is also good, but not as tasty. : )

Lebanese Lentils and Rice

Such a weird day today.  My toddler was adamant that he was a crab and crawled all over the house.  If I called him by his name he got mad and said he was a crab.  My 8 month old is rolling all over the place and today discovered that he in fact likes to lick tile...it is the funniest thing to watch...in horror as I realize how dirty my floors actually are!  More dirty now that they have bits of lentils and rice on them now.

Haha I need to take a food photography class big time.  These caramelized onions look like a slimy ball of earthworms.  Trust me, they taste amazing though!

I have many fond memories of eating out with my grandfather.  He was a lover of good food, and had excellent taste.  Meeting up with him for a visit always included a good meal out.  Pretty sure he spent a large part of his fortune on treating people out to meals.  One place we frequented was a Lebanese restaurant.  As a kid I wasn't particularly fond of Lebanese cuisine in general, so I always ordered the most basic thing on their menu.  Lentils and rice.  It was simple but delicious, no weird over the top Mediterranean flavors I was not partial to yet.  

Fast forward to today.  I'm a huge fan of all Mediterranean food!  My grandfather would be shocked that I actually have good taste now : )  I wanted to try and cook these Lentils and Rice I remember eating so much, and was lucky that I had great success with the first recipe I tried out!  I have made this dish many times since I found it!  I usually serve it alongside some roasted veggies, hummus and pita, and sometimes some lamb as well.  It is a filling and cheap dish full of flavor.  Everyone who has eaten it has been a fan, even my toddler!  This is going to be a weekly meal during Lent this year.

Lebanese Lentils and Rice (Mujadara)
adapted from Food Network

1 cup brown or green lentils, rinsed
1/2 cup extra-virgin Olive Oil
1/2 tsp cumin
1/4 tsp black pepper
2 large red onions, thinly sliced
salt
3/4 cup Basmati Rice
1/2 tsp. cumin
Cayenne Pepper ( 1/2 tsp for Spicy, 1/4 tsp for medium, or 1/8 tsp for mild)
1 cinnamon stick

Place the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.

While the lentils cook, heat a large skillet over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the 1/2 tsp cumin and pepper and stir about a minute.  Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15-20 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.

Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the other 1/2 tsp ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.

Add the rice and cook, stirring often until some rice grains start to brown. Add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of table salt*; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)

Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.

*This seems like a lot of salt, but really it isn't for how much rice and lentils it seasons.

Instant Pot Shredded Chicken Tacos

Summer.  Hot.

Summer in Texas.  Brutal.

We are getting a little bit restless here this summer.  We are really missing our daily walks outside and park adventures.  Is it Fall yet?  Our adventures now consist of going to the grocery store or Mall and aimlessly walking around.  True story, today we bought one thing - Bananas-and it took us 1.5 hours.  Charlie likes to walk down every aisle and touch EVERYTHING and ask what it is.  Hey, free air conditioning-I'll take it.

I really like using my Instant Pot during the summer because it keeps me from turning my oven or stove top on and keeps my kitchen a lot cooler.

This is my favorite meal to make in my instant pot!  I make it all the time!  My poor husband is probably so sick of it : )  I was looking for a taco recipe that didn't call for any tomatoes, and this one found me!  I like to make a double batch and freeze half for another dinner.  I usually serve it with black beans, rice, and avocado either in a tortilla or on a salad.

I've been asked if you can make this in a slow cooker, and honestly I don't know.  I haven't done much slow cooker cooking, so I'm not sure if it would work or not!

Instant Pot Shredded Chicken Tacos
Adapted from Life made simple blog

1 TBSP olive or coconut oil
2 lbs. boneless, skinless chicken thighs lightly seasoned*
1 Large onion, sliced
1 jalapeno, minced
4 cloves garlic, minced
1 tsp. chili powder
1 tsp. cumin
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp kosher salt
1/4 tsp oregano
Juice of 2 large oranges
Juice of 2 limes

*I use a cajun seasoning or just salt and pepper.  I use thighs, but you can use white meat too.

Turn Instant Pot on to "Saute" Mode.  Coat bottom of pan with oil.  Place half of seasoned chicken into pot and cook until slightly browned - about 2-3 minutes each side.  Remove from pan and repeat with remaining chicken.  Remove chicken from pot.  Add onions and jalapeno to pot and saute for 4-5 minutes.  Add garlic and cook about one minute.  Add chicken back into pot along with all of the spices and juices.  Stir to combine.  Put lid on pot and seal.  Set to "poultry" setting and set time to 15 minutes.  After it finishes cooking let it sit for 5 minutes before releasing the pressure.  If there is a large amount of liquid left set pot to "Saute" mode again and cook down until liquid reduces.  Be sure to stir so it doesn't burn on the bottom.  Using 2 forks break the chicken apart into shredded chunks.

Maple Mustard Chicken Thighs

We are trying to teach our son to be able to identify if someone is a man or a woman.  He says people's names that he knows and says for example "Gammy woman" or "Nick man".  Some days he gets them all right.  Some days he is just silly.  Today he saw a woman driving in the car next to us and said "woman driving car" .  I said "that's right! What is Momma?"  He said "Moo-cow".  Haha.  Then I asked him what Papa was and he said "Woman".  Haha so not quite there on this skill :)

So that story has nothing to do with this chicken.

This chicken is great.  You can eat it with rice, quinoa, pasta, potatoes, sweet potatoes - you name it!  Would also be great over a huge bowl of roasted veggies.  It is pretty easy and super delicious!  Also, yes...I do take pictures of my food outside on the cement.  My neighbors probably think I am so weird. :)  I didn't have a big enough pan for all the chicken so I used 2 pans.  Look at all that delicious chicken fat...yummy.

Maple Mustard Chicken Thighs
adapted from The Jessica Gavin Blog

8 chicken thighs, bone and skin on
Salt, Black Pepper, Paprika and garlic powder for seasoning
Olive Oil
1.5 TBS minced garlic
1/3 cup maple syrup
7 TBS coarse ground mustard (or a combo of dijon and coarse ground)
3 TBS water

Preheat oven to 400 degrees.

Generously season both sides of chicken with salt, pepper, paprika and garlic powder.  Don't be shy.

Heat a large oven proof pan (or 2 if you don't have a big enough one like me) over medium-high heat.  Add olive oil to coat pan.  When oil is hot add seasoned chicken skin side down into the pan.  Sear for 5-7 minutes until skin is crispy and browned.  Flip chicken over and turn off heat.  Carefully drain off with a spoon about half of the chicken grease.  Return heat to medium.  Add garlic and saute 1 minute.

In small bowl combine the garlic, maple syrup, mustard and water until smooth.  Pour over chicken and simmer 2 minutes.  Transfer pan to preheated oven and bake for 25-30 minutes or until chicken reaches internal temperature of 155-165 degrees.

Easy Paleo Banana Bread

These days I only get around to posting recipes when my husband works late.  I can't get on the computer during the day because my kids need or want me, I can't get on it after they go to bed because then my husband suddenly wants to talk...haha...no seriously.  He isn't one of many words, but as soon as I get on the computer he suddenly wants to talk!  Of course : ) 

I was looking for a quick and easy paleo banana bread recipe that I could make fairly regularly - I like to have a paleo quick bread on hand for a somewhat healthy snack option to offer my toddler and me!  This recipe was perfect!  I will definitely be making it again!  As you can see my son is pretty excited about this bread!  He helped me make it.  He loves to peel and mash the bananas, he cracks the eggs, he dumps the ingredients into the bowl, and he stirs!  He is my little sous chef!

Let me know if you try it out!

Paleo Banana Bread
From the Peanutbutter Runner Blog

3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp kosher salt
1 tsp cinnamon
1/4 tsp nutmeg
3/4 cup almond flour
1/4 cup coconut flour
2 TBS melted coconut oil
2 large eggs
2 large ripe bananas mashed
1/4 cup maple syrup
1 tsp vanilla extract

Preheat oven to 350 degrees.  Grease a 9x5 loaf pan and line with parchment paper.

In a bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.

Add wet ingredients to the dry and gently mix together until combined. Do not over mix!

Pour batter in prepared pan and bake for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.

One pot chicken Paprika Stew

Today my 2 year old got his leg cast off. He cried and shook the entire time they were cutting it off. He clung to me. He didn't try to run away, he just held tight. I never thought I would learn so much from a kid. Isn't this what we are supposed to do when life gets scary? Cling to the cross, hold on, have faith, draw strength from Christ, trust, bear the suffering and pain?

"Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go.” Joshua 1:9

"Even though I walk through the darkest valley,I will fear no evil, for you are with me; your rod and your staff, they comfort me." Psalm 23:4

"Be strong and courageous. Do not be afraid or terrified because of them, for the LORD your God goes with you; he will never leave you nor forsake you.” - Deuteronomy 31:6

The list goes on and on!  So many verses encouraging one to have faith, stay strong and trust!  I need to read these more often!  Scratch that - I need to write them on cards and leave them around my house!  

Back to my 2 year old, because who am I kidding...I am totally "That mom" who talks about her kids all the time...sorry, not sorry :)  Cute story alert!

Whenever I make a smoothie my toddler gets scared of the loud blender, so he insists on sitting on the sofa in another room.  I was about to make my smoothie so I put him on the sofa and my baby on the ground to wiggle around.  As soon as I started the blender my baby started crying - which he usually doesn't do!  I turned the blender off and look into the other room - my toddler had gotten down from the sofa and was right next to the baby.  I heard him say "Wrong Henry? Okay, okay.  Scared blender.  Hold hand." Then he leaned over him and kissed his little nose.  Melted my Momma heart : )  I'll have to remember these moments later in life when they are wrestling and punching each other : )

This stew comes together pretty quickly and is delicious!  I rarely have leftovers!  I made it for a Sunday family dinner recently and it was devoured!  Always a good sign!

One Pot Chicken Paprika Stew

• 
  
• 3 lb skinless, boneless chicken thighs
• 1 tsp. Kosher salt 
• 1 tsp black pepper
• 2 Tbsp Paprika
• 2 Tbs. olive oil
• 2 cloves garlic minced
• 1 medium onion, chopped
• 1 lb potatoes cut into dice sized pieces, I peeled mine, but that is optional
• 2 cups chopped carrots
• 2 Tbs. flour
• 1 1/3 cups chicken broth
• 3/4 cup white wine

1. In a Ziploc bag, combine paprika, salt and pepper. Mix together and add chicken lightly shaking until pieces are evenly coated.  I did this a few hours ahead of time and let it sit in my fridge, but you can just move on to the next step if you don't want to let the chicken marinate a bit.
2. In a large stock pot, heat the oil over medium-high heat. Add the chicken a few pieces at a time and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been browned.
3. Add the garlic and onion to the frying pan, stirring for about 2 minutes.  Add the potatoes and carrots. Sprinkle with more salt and pepper and sauté for about 5 minutes.
4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; taste and adjust the seasoning with more salt and pepper if needed. Serve over rice, quinoa or fresh greens.