Spinach Artichoke Stuffed Chicken Breasts

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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



  1. Butterfly each chicken breast. Season to taste with garlic powder, salt, and pepper
  2. Heat grill to medium and grill chicken approx. 5-6 minutes on each side or until no longer pink.
  3. Stuff each breast with 1/4 cup of the dip. Fold chicken in half on itself.
  4. I served mine with sweet potato wedges. Enjoy!



Spinach Artichoke Dip

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Spinach Artichoke Dip by PaleOMG

Where has this dip been all my Paleo Life! It is delicious! PaleOMG simply rocks! I have tried this recipe both ways (with and without the goat cheese) and they are both yummy so it is entirely your preference. With the goat cheese is obviously a little creamier, but not everyone likes goat cheese…so keep that in mind!

I did tweak this one a bit. The first time I made it, I didn’t have frozen spinach so I used fresh. Then I eventually tried it with the frozen, and guess what? I didn’t like it as much (it still didn’t keep me from eating half of it in one sitting, though). So I decided to keep making it with the fresh. Here’s what I do:


Spinach Artichoke Dip


Version 1 (no cheese)
  • 1 1/2 (14oz) cans artichoke hearts, chopped
  • 2 (6 oz) bags of baby spinach
  • 2 tablespoons bacon fat
  • 2-3 tablespoons coconut oil
  • 1 cup cashews, roasted and unsalted
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • a dash of cayenne pepper*
Version 2 (with cheese)
  • all of the ingredients above
  • 2 ounces goat cheese at room temperature
For Version 1:
    1. Melt about 4-5 T oil ( I used half coconut oil and half bacon fat…I love bacon fat!) in a pan. Add baby spinach and sauté until wilted. Then add your chopped artichokes and a dash of salt.
    2. While all this is going on, make you cashew butter in your food processor.
    3. Grind cashews in food processor until they become a flour then begin to pour in your olive oil until you get a creamy cashew butter consistency.
    4. When finished with cashew butter, add that and spices to pan a stir until heated through and mixed well.
    5. Serve with sweet potato and/or chips or veggies! I like Terra Chips Sweets and Beets
For Version 2:
  1. Follow all steps above.
  2. Add goat cheese to your cashews and spinach and artichoke mixture. Mix well to combine.

*I am a wuss when it comes to hot stuff, so I only used a dash of cayenne pepper. I thought this was plenty.





Eggplant Canneloni

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I stumbled across a non-paleo version of this recipe in Self magazine. I was intrigued to try it because my husband LOVES both eggplant and goat cheese. He loved it! I have to be honest though, it wasn’t such a hit with the kids (mainly because they don’t care for goat cheese). This is a Mediterranean dish, I think I might experiment and try an Italian version…I’ll keep you posted! If you like eggplant and goat cheese- make this!
You won’t be sorry!



  • 1 tablespoon coconut oil
  • 4 large shallots, sliced
  • 4 cloves garlic
  • 2 jars (12 oz each) roasted red peppers, drained
  • 1/2 cup fresh squeezed orange juice (juice of 1 orange)


  • 1 medium eggplant, cut lengthwise into 1/2-inch slices
  • 3 tablespoons coconut oil, melted


  • 8 oz goat cheese
  • 8 kalamata olives, pitted and minced

4 tablespoons chopped fresh parsley


  1. For sauce

    Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender or food processor. Pour into a 9″ x 13″ baking dish.
  2. For eggplant

    Brush eggplant with melted cocnut oil and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400˚.
  3. For filling

    Mash cheese, olives, and 2 tbsp of the parsley in a bowl. Place 1-2 tbsp of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 2 tbsp parsley.