Tag Archives: Featured Recipe

Homemade Chicken Nuggets (grain-free)

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INGREDIENTS:
3-4 organic free range chicken breasts 2 cups of almond flour ¾ cup raw Parmesan cheese grated 1 cup coconut oil sea salt and pepper to taste Garlic Powder to taste.

DIRECTIONS:
In a bowl mix together the almond flour, grated parmesan cheese, garlic powder, sea salt and pepper to taste. Can use more or less of any ingredients per your preference.
In another smaller dish, melt down the coconut oil until it’s in a liquid form.
Rinse chicken breast and then cut into nugget size pieces, or tender size pieces.
Preheat oven to 350°
Dip Chicken nugget pieces into coconut oil to coat, then roll in almond flour and cheese mixture to coat all sides.
Place all pieces on a baking dish (I prefer a stoneware dish that doesn’t require any oils, however you can use a regular baking sheet and coat slightly with coconut oil to prevent sticking)
Bake at 350 for approximately 14-18 minutes until chicken is cooked through. -Time will vary depending on size of nuggets.
Can top with organic ketchup, vegannaise mixed with hot sauce, added to a salad, or added to the cheese biscuits recipe with organic ketchup and organic mustard for a chicken sandwich.

(Serves approx 4)
(Can double recipe for larger portions)

 

The BEST Mahi-Mahi Fish you’ll ever have!

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INGREDIENTS:
4 fillets of Mahi-Mahi (can also be done with a snapper variety)
Approximately ½ cup Vegannaise (made with grapeseed oil)
1 fresh lemon
Sea Salt
Pepper

DIRECTIONS:
Heat oven to 400 degrees.
Spray a baking or broiling pan with Grapeseed Oil spray.
Place fish fillets on baking sheet.
Top fillets with a very generous portion of Vegannaise. Spread the vegannaise over the entire top of the fish fillet to cover completely.
Squeeze lemon juice over the tops of all fish fillets.
Sprinkle with Salt and pepper.
Place fish in oven and bake for approximately 5 minutes to cook the inside of fish.
Then turn on broiler, approximately 450 degrees and broil fish for a few minutes. Anywhere from 4-8 minutes depending on thickness of fish. Do not burn fish, lower broiler rack if needed.
Remove from oven when fish is fully cooked and ENJOY!

Serves 4

 

Breakfast Trail Mix

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INGREDIENTS:
1 cup almonds
1 cup walnuts
1 cup pecans
1 cup pine nuts
1 cup raw, unsweetened shaved coconut
1 stick butter
2 tsp Stevia*
½ to 3/4 cup natural Valencia peanut butter (or Almond butter)
1 cup raw cocoa nibs

DIRECTIONS:
Melt the butter and add the Stevia.
Mix all nuts together and add in peanut or almond butter.
Pour butter mix over peanut butter and nuts.
Add the cocoa nibs.
Mix and place into 9×13 pan.
Let set in refrigerator and then cut into bar size pieces.

 

Grain-Free Blueberry Pancakes

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INGREDIENTS:
2 scoops vanilla Whey Cool or Paleomeal protein powder
2 tbsp organic whole ground flaxseed meal
6 tbsp coconut flour
¼ tsp aluminum free baking powder
½ tsp sea salt
½ tsp stevia
4 organic free range eggs
1 cup raw or organic whole milk
4 tbsp raw or organic butter
½ tsp pure vanilla extract
1 pint organic blueberries
A very generous sprinkling of ground cinnamon
Grapeseed Oil Spray

DIRECTIONS:
Mix ingredients together
Spray preheated pan with grapeseed oil spray
Use small ladle to drop pancake batter on hot pan
Drop blueberries throughout
Flip over as you cook both sides and add extra cinnamon as desired.
Serve with melted Butter and top with your favorite organic berries
(Makes about 10 biscuits) Can also double the size of biscuits and then cut in half to use as a bun-like sandwich bread great for hamburgers, fish or grilled chicken sandwiches, chicken salad sandwich, etc.

 

Chelsea’s Peanut Butter Cups

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INGREDIENTS:
Chocolate
4 oz Raw butter (or 1 stick organic butter)
¼ cup cocoa powder
1 ½ tsp stevia
½ cup xylitol
½ tsp sea salt
½ cup Valencia peanut butter

Peanut Butter Filling
¼ cup egg protein powder
1/8 tsp sea salt
1 tsp stevia
1 ½ Tbls xylitol
½ cup Valencia peanut butter
2 Tbls raw butter, softened

DIRECTIONS:
For the Peanut Butter Filling: Combine egg powder, salt, stevia and xylitol. In a Separate bowl mix peanut butter and butter together. Mix in dry ingredients.

For the Chocolate: In a saucepan over low heat, melt butter. Add cocoa, stevia, xylitol, and salt. Mix well. Add peanut butter. Mix well. Remove from heat. Spoon enough chocolate to cover the bottom of a cupcake paper. Put the peanut butter on top. Cover peanut butter with chocolate. Freeze until solid. Must be refrigerated, they melt fast!