I have had a lot of people ask me what I eat on a daily basis…I have to be honest- this makes me laugh. Do people really care what I eat? Well….I eat a lot of meat…and veggies…and coconut butter! Coconut butter is amazing! In addition to coconut butter, I eat a lot of extra virgin olive oil. My family uses this as a condiment. We place it right next to the napkins on the table and drizzle it over everything! Hand in hand with olive oil, I have my shaker of Outer Spice. Never heard of it? Familiarize yourself! Or better yet- let me give you a rundown…
Outer Spice delivers four all-natural, gluten-free spice blends that are rich in antioxidants and free of MSG. Each blend has been created to add depth to any meal and can serve as both an ingredient in dishes as well as a table-side condiment. Every container of Outer Spice is made from hand-selected fresh herbs and spices, which are ground in small artisanal batches. I recently had the pleasure of stumbling across this delicious blend of spices and find myself sprinkling it on everything…chicken, fish, vegetables. Now I have a question for you: What’s even better than an all-natural ingredient that will help turn your food into tasty goodness?? Weelll…how about an all-natural ingredient that will help turn your food into tasty goodness at a discounted price!?! Busy Paleo Mom readers are being given a discount code of $1.00 off of your first order of Outer Spice! The code for your discount is Paleo 1…so go order your shaker!
Here are a few of my favorite Outer Spice creations…
Shredded or cubed chicken drizzled with extra virgin olive oil and Outer Spice Original
Tilapia Filets sprinkled with Outer Spice Original and sautéed in grass-fed butter served over a bed of sautéed spinach
Garlicky Chicken with Outer Spice
- 2-3 lbs. chicken breasts or thighs (approx. 6 breasts)
- 1 tablespoon Outer Spice Original Low Salt
- 3 tablespoons grass-fed butter (or other fat)
- 2 teaspoons brown mustard
- 3 cloves of garlic
- Juice from 1 lemon
- 1/4 teaspoon pepper
- 1 tablespoon maple syrup
- Sprinkle Outer Spice over chicken.
- Heat 2 tablespoons of your fat in large skillet over medium heat. Cook chicken 5 minutes and then flip over (you want it to get a nice and browned!)
- Cook another 4 minutes or until no longer pink inside. Meanwhile, combine mustard, garlic, lemon juice, pepper and maple syrup in a bowl and whisk.
- Remove chicken from pan. Melt additional tablespoon of fat and add mustard concoction. Whisk for about 2 minutes making sure you scrape up all the yummy goodness stuck to the pan!
- Pour sauce over chicken (I prefer to slice my chicken breasts up before I do this to make serving easier).
- Serve warm with a delicious side like Roasted Broccoli. Enjoy!
While I sometimes receive product samples, I am never paid to review them unless explicitly disclosed as a sponsored post. On the rare occasion that I do write a sponsored post, the relationship will immediately be disclosed, and you can be sure that the featured product is one I stand behind 100%. Otherwise, I wouldn’t promote it! You guys will always receive my honest opinion at Busy Paleo Mom.
Update: October 17, 2013
I went to make this delicious Paleo Chicken Soup yesterday and realized the link no longer works. If anyone knows what happened to this site let me know. In the mean time, I’m going to post the recipe (with my tweaks) because I couldn’t find it anywhere
Paleo Chicken Soup
- 1 Whole Chicken
- 3 tablespoons fat of choice (I used grass-fat butter)
- 4 Carrots, diced
- 3 Celery Stalks, diced
- 2 Yellow Onions, diced
- 3 garlic cloves
- 1 red bell pepper
- 1 tablespoon sea salt
- 1 tablespoon pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cumin
- 1/4 teaspoon thyme
- 1/2 teaspoon oregano
- 1 head of kale, chopped
- 1 gallon chicken stock (I usually use the 8 cups or so that I get from boiling the chicken and then 1 1/2 – 2 boxes of stock)
- 4 eggs, tempered
- Boil chicken fully submerged in pot of water until it is completely cooked (approx. 3 hours) The chicken should easily pull apart when it is fully cooked.
- Set chicken and broth aside to cool.
- Heat up your fat and sauté carrots, celery, onions, and garlic. (I diced all my veggies in the food processor at once)
- Once onions are translucent, add red peppers and sauté another couple of minutes.
- Add all of your spices and mix well. Pour in your broth and bring soup to a boil. Then reduce to a simmer and simmer for 1 hour.
- While soup is simmering, pull apart your chicken meat. Add meat and kale and simmer another 30 minutes.
- To temper your eggs, crack eggs in a separate bowl. Then, gradually whisk in small portions of your soup until the egg mixture is warmed. After it is warmed, you can pour your eggs into the soup. If you fail to do this, you will have stringy egg noodles (like in egg drop soup), rather than just a thicker soup.
- Let soup simmer for 5 more minutes. Serve hot!
Originally published on December 16, 2012
Paleo Chicken Soup by Leets Street
A horrible cold has swept its way through my house this week. Coughing, sore throats…yuck! I hate sickness. So, the only thing I knew to do is a Paleo version of what my mom and grandmother did for me…chicken soup! This soup is super yummy and LOADED with veggies. My kids slurp it up! Let me warn you though, it is time consuming…so save it for a rainy weekend! One way to cut back on time is to boil your chicken the day before. It’s usually takes around 2 hours. Once the chicken is done, I throw the chicken and the broth into a storage container and throw it in the fridge. The next day when I’m ready to make soup, I pull it out and get started. I prefer to do it this way also because then I’m not trying to pull meat off a hot chicken. I’m all about cutting corners anyway I can!
Note Recipe Tweaks: I use about 8 cups of the chicken stock I produce when I boil the chicken. Then I add 1 1/2- 2 boxes of low-sodium organic gluten-free chicken stock. I don’t add saffron to my soup (mainly because it isn’t a spice I usually carry). I also usually add 4 tempered eggs, rather than 3. I really like the heftiness the eggs bring to this dish. In the last batch I made, I eliminated the red pepper flakes do to sore throats in the house, but I truly think it has a better flavor with a little kick!
Yep- you heard that right…Buffalo Chicken Egg Muffins that are PALEO! I could eat these for breakfast, lunch, and dinner! They really are THAT good!
Before I get to the good stuff (aka- the recipe), I just thought I would take a moment to apologize for abandoning you guys over the past few months. I’m sure I don’t have to tell most of you how crazy summers can be with kids at home. I felt like I went from “Busy Paleo Mom” to “Busy Paleo Mom Pulling Her Hair Out”! Thankfully, it is September again and I get to happily wave goodbye as the bus takes 2 of my children away each day! It really is a wonderful feeling!
Now back to food! On top of these muffins being delicious, they make for a very easy and quick breakfast on school mornings! Thank you to Milissa from my 9AM “Mom Squad” at the box for introducing me to this one!
Buffalo Chicken Egg Muffins by Balanced Bites
I tweaked this recipe quite a bit…here’s how I made it:
- 1(12.5 oz) can of chicken (I use the one from Trader Joe’s- just read your labels!)
- 10 eggs, beaten
- 1/4 cup grass-fed butter (or coconut oil), melted*
- 1/4 cup hot sauce (I used Frank’s- again read your labels!)
- 1 teaspoon garlic powder
- 2 tablespoons green onions, chopped
- sea salt and pepper to taste
3 little bowls! So simple!
- Preheat oven to 400 degrees F
- Get out 2 mixing bowls and a measuring cup
- In one bowl, break up your canned chicken and mix with garlic powder
- In the other bowl, mix together your eggs, green onions, salt and pepper
- Melt your butter (or coconut oil) in the microwave…yes, cavemen used microwaves! Once melted, fill your measuring cup the remainder of the way to the 1/2 cup line with hot sauce. Whisk together.
- Divide the hot sauce concoction evenly between your 2 bowls (the egg bowl and the chicken bowl).
- Spray liners in your muffin pan** and distribute egg mixture evenly between the 12 muffin liners. Then spoon the chicken mixture in the center of each muffin. It doesn’t have to be perfect. The egg will puff up around it!
Just plop that chicken in!
- Bake for approx. 25 min.
- Devour…hot, cold…it doesn’t really matter!
*The original recipe calls for coconut oil, I thought it was coconut overkill. so I prefer the butter. Do whichever you prefer.
**These puppies stick! So use parchment or foil liners (I know foil is the devil, but they work great!) Or the Pampered Chef stoneware muffin pan works great too! Just don’t assume you can get by using regular paper liners or spray your muffin pan…you will be swearing me!
I have been a little un-inspired in the kitchen lately. So when I got a reader request for a fajita recipe, I got a little excited about trying to switch it up. I know what you are thinking…Paleo fajitas…chicken, veggies…bleh! I thought the same thing at first, but decided to try and come up with a killer marinade and some awesome toppings to make this a must-have meal! I think I finally got it…or at least my family thought so!
Here’s a pic of the bag
In case you haven’t figured it out about me, I like to cut corners any chance I get. In this recipe, I used bagged frozen peppers and onions from Trader Joe’s. The ingredients are legit and it simply makes my life easier. If you don’t have a Trader Joe’s close, or would prefer to use fresh veggies…by all means! I promise, I won’t take it personally.
- 3 lbs. chicken breast, pounded to about 1/2 – 3/4 inch thick
- 2 bags of Fire Roasted Peppers and Onions from Trader Joe’s ( or 1 red pepper, 1 yellow pepper, 1 green peppers, and 2 onions thinly sliced)
- 1/2 cup extra virgin olive oil
- 1 tablespoon sea salt
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1 tablespoon lime juice (or 1-2 limes squeezed)
- 1/4 cup fresh cilantro, chopped
- 2 garlic cloves, minced
- pico salsa*
- butter or romaine lettuce leaves
- Whisk marinade ingredients together
- Place flattened chicken into a casserole dish and pour the marinade over the meat. Marinate for at least 30 minutes or up to 24 hours.
- Heat grill to medium heat and put chicken on the grill. Grill approx. 4 minutes on each side. The chicken will cook faster than normal because of the thickness.
- While the chicken is grilling, make your fixins! See Pico Salsa recipe below
- Remove chicken from grill and set aside to cool a bit.
- Throw your bags of peppers and onions in a skillet over medium heat and cook until they get soft. (If you are using fresh veggies, just throw them in a skillet with a couple of tablespoons of coconut oil (or grass-fed butter) and cook until peppers are soft and onions are translucent)
- Slice chicken breasts and toss with the veggies.
- Serve in lettuce leaves topped with your fixins! Yum!
- a container of store-bought fresh pico de gallo (or you can make your own…I prefer shortcuts!)
- 4 oz. tomato sauce
- a handful of cilantro, chopped
- garlic powder, to taste
Toss all ingredients together. Pretty simple, right?
Growth Spurts! Why do my kids always seem to get these at the same time? I feel like I have 4 teenage boys living in my house right now. I have had to come up with extra meals to keep them full during this spurt in particular. Here are two meals that will be making a more regular appearance at our house.
- 2-3 lbs. chicken breasts, cut into strips
- 1/2 bag pork rinds
- 1/4 cup almond meal
- 2 tablespoons flaxseed meal
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 2 eggs, beaten + 1 tablespoon water
- 3-4 tablespoons coconut oil
- Throw pork rinds in the food processor until they make a breading. Mix with the almond and flax seed meal, garlic powder, and salt
- Dip each chicken strip in the egg mixture and then the breading
- Melt coconut oil in pan over medium heat. Cook chicken strips about 4 minutes on each side or until they are no longer pink and are golden brown on the outside.
Note: You can also bake these in the oven 350 degrees F for about 20-30 minutes. I had sweet potatoes fries in my oven and I can’t multitask with my oven…Thanksgiving is my nightmare!
- Throw drumsticks in a gallon size Ziploc bag and dump a bottle of dressing over them. Let them marinade at least an hour or up to 24 hours.
- Heat oven to 350 degrees F.
- Place drumsticks on a baking tray- discard extra marinade.
- Bake for approx. 1 hour or until they are cooked through (internal temp should be 165). Enjoy!
*Tessamae’s Salad Dressing are delicious, all-natural and PALEO! Try them out- they are wonderful!
So a couple weeks ago, I told you about a wonderful Paleo spinach artichoke dip that Juli from PaleOMG created and my variation of it. It is wonderful- you really should check it out! I liked it so much, that I decided to use it to stuff chicken and turn it into a meal! It IS wonderful goodness!
Spinach Artichoke Stuffed Chicken Breasts
- Butterfly each chicken breast. Season to taste with garlic powder, salt, and pepper
- Heat grill to medium and grill chicken approx. 5-6 minutes on each side or until no longer pink.
- Stuff each breast with 1/4 cup of the dip. Fold chicken in half on itself.
- I served mine with sweet potato wedges. Enjoy!
My family loves Italian food. So in order to survive the Paleo switch, I knew I had better come up with some outstanding substitutes for the family’s favorites! Chicken Parmesan is one of those favorites. This meal is definitely a 30 minutes or less meal! You can also freeze a pan of the chicken without the squash for a quick meal later!
Paleo Chicken Parmesan
- 3 eggs, whisked
- 1 tablespoon water
- 1/3 cup Ground Flaxseed Meal
- 3/4 cup Almond Meal
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2-3 lbs. of chicken breasts, pounded flat
- 4-5 tablespoons coconut oil
- 1 spaghetti squash
- 1 jar of low-sugar, gluten-free spaghetti sauce
First, get your spaghetti squash cooking. Preheat oven to 425 degrees F. Slice spaghetti squash in half lengthwise and scoop out the seeds. Place both halves facedown in a baking dish. Fill dish with about 1/2 inch of water. Place in oven and bake for approximately 30 minutes (or until the squash gives a little when you press on it). When it is finished, remove from oven and scoop out flesh with a fork to make your spaghetti noodles. When your squash is finished, turn the oven temp down to 375 degrees F.
While the squash is cooking. Start working on your chicken.
Place eggs and water in one shallow bowl. In another shallow bowl, mix your flax-seed and almond meals along with your spices.
Take each chicken breasts and dip first in the egg mixture. Shake off extra goop and then dip in your breading mixture making sure to cover the entire breast. Set aside and continue with all of the chicken breasts.
Heat oil in skillet over medium to medium-high heat.
Sauté each chicken breasts until the outside is golden brown and the inside is no longer pink. Approximately 5-6 minutes per side. Place the chicken breasts in a casserole dish when they are done cooking. Cover chicken with 1/2 jar of sauce*
Bake uncovered for 8-10 minutes.
Serve squash topped with chicken. Enjoy!
*My family likes a lot of sauce, so I usually heat the other half of the sauce in a pan to spoon over everything.
We have a little pond in our neighborhood. It’s not very deep and it freezes very quickly in the winter. Well, they cleared it and we now have a personal skating rink, free of charge, right across the street. My hockey-loving son is in heaven! We spent the entire day out there on New Year’s Day! This was a new experience for me. I had never been pond skating before, but we had a blast! I knew I was going to need to make a dish that night that would warm us up quickly. What better way than with a pot of chicken chili. This is pre-paleo family favorite that I converted.
It is delicious paired with this Bacon Jalapeño Bread!
White Chicken Chili
- 2 tablespoon olive oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 (4 oz) cans green chilis, chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 2 teaspoons oregano
- 2 (32 oz) boxes gluten-free chicken stock
- 3 or 4 (12.5 oz) cans White Chicken chunk meat (I use Trader Joe’s canned chicken, read your labels! Some canned chicken has some nasty stuff in it) you could also use 3 cups of leftover chicken cubed.
- 1/4 cup coconut cream*
- Saute onions and garlic in the olive oil in a large pot over medium heat until onions are transparent, about 10 minutes
- Stir in chilis, cumin, cayenne pepper, and oregano, sauté 2 more minutes
- Add chicken stock. Bring to a slow boil, reduce heat to simmer, cover and cook 30 minutes.
- Stir in chicken. Be sure to break apart large chunks. Simmer another 30 minutes.
- Add coconut cream. Stir until melted.
- Serve topped with avocado chunks. Yum!
*Note: If you don’t have coconut cream, you can use full-fat coconut milk instead.
I have found that if something has a fun title, my kids are more willing to try it. No kids, it’s not broccoli…it’s Dinosaur Trees! Of course that’s not zucchini noodles…it’s Incredible Hulk noodles! You get the idea. This dish is no exception. When I announce that I’m Salsa Dancing Chicken, my kids just start dancing…literally! It’s a fun dish with a fun title. The directions tell you how to cook it in the pressure cooker. I had never used one to cook with before, but it is an AMAZING kitchen device! It basically gives you the tenderness of a crockpot meal in about 30 minutes. There is also a crockpot variation for this chicken. Honestly, I use both methods equally. It really just depends on when I have more time. If I’m going to be short on time around dinner, I throw everything in the crockpot for 6-8 hours on low. If I have 30 minutes to cook, I’ll make this in the pressure cooker. Either way is equally tasty! Hope your family likes it as much as ours!
Modifications: I add an extra can of diced tomatoes to the sauce. I also use 3 pounds of meat (I mix it up and use 1 ½ pounds each of breasts and thighs). I serve the whole thing over shredded lettuce and top with chopped cilantro and avocado slices. So good!
Salsa Dancing Chicken by Everyday Paleo
My family loves Chinese take-out. The only problem is finding paleo-friendly Chinese take-out. That is why this dish is so perfect! My kids LOVE this and it’s pretty easy to make (ok, not as easy as ordering actual take-out, but still pretty easy!) This stuff also satisfies your carb cravings…you know, when you really want to cheat, but don’t want the stomach repercussions. I have to double this recipe for my clan, I would recommend doubling even if you don’t have a huge family….you WILL want leftovers!
Chicken Fried “Rice”
- 2 tablespoons coconut oil
- 2 chicken breasts, cubed
- 2-3 tablespoons Coconut Aminos
- 1-2 tablespoons sesame oil
- 2 carrots, peeled and finely diced
- 1/2 yellow onion, diced
- 1/2 teaspoon crushed garlic
- 1 head of cauliflower, steamed and riced*
- 3 green onions, diced
- dash of ginger
- 2 eggs, whisked
- Steam and rice your cauliflower*. Set aside
- Heat 1 tablespoon of coconut oil in large pan over medium-high heat. Add your diced chicken and 1 tablespoons of coconut aminos. When chicken is cooked thoroughly, set aside.
- Add another tablespoon of coconut oil to pan, along with carrots and 1/2 tablespoon sesame oil. Cook until they begin to soften, approximately 5 minutes. Add onion and garlic, and cook until onions become transluscnet (approx. 3 min.)
- Add cauliflower and drizzle with another tablespoons sesame oil. Add green onions and 1-2 tablespoons of coconut aminos, and ginger.
- Add chicken back to pan. (I like to run the chicken in the food processor to finely chop it up before adding back to the rice.)
- Make a well in the center of your rice. Add 2 eggs and scramble. Incorporate into the rice as the eggs cook.
* Steam cauliflower florets your preferred method (I usually microwave for about 9 minutes or use my pressure cooker). Rice cauliflower by placing in food processor and running until your cauliflower resembles rice!