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Paleo Chicken Salad

by | Feb 3, 2016 | Lunch, Recipes

I really enjoy chicken salad for a light lunch option. You can make up a large batch and use it up all through the week.  This salad can be placed in lettuce wraps, romaine lettuce or endive boats.  I have also served it in tomatoes or even fresh peppers.  This recipe can be easily adapted to personal preferences.

 

Paleo Chicken Salad
 
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This recipe can be made ahead in a large batch. It can be easily adapted to personal taste choices as well as given variety anytime you want to change it.
Author:
Course: Lunch
Cuisine: American
Ingredients
  • 1 - 2 lbs. chicken, cooked and cut into small chunks (I used rotisserie chicken to demonstrate ease, but you can roast your own, use an electric pressure cooker, bake chicken breasts, or even used canned chicken)
  • ½ cup chopped grapes or apple (optional)
  • 3 stalks celery finely chopped
  • 1 small onion or 2 Leeks chopped
  • 2 cloves garlic, minced (can use jarred)
  • ½ cup mayonnaise (homemade or Primal Kitchen brand)
  • 5 hard boiled eggs, chopped (optional)
  • Romaine or endive leaves for wraps/boats (tomatoes or peppers can also be used to serve in)
  • Sea salt and pepper to taste
  • Herbs of choice to taste (optional: parsley, dill, basil...)
  • Seed or nuts of choice (optional: sunflower seeds, pine nuts, sliver almonds, walnuts...)
Instructions
  1. Mix all ingredients together in large bowl.
  2. Serve in lettuce boats/wraps or in tomatoes or peppers.
  3. Store leftovers in covered container in the refrigerator.

Paleo Anytime Waffles

by | Feb 2, 2016 | Breakfast, Dinner, Lunch, Recipes

This recipe came from my daughter-in-law and was introduced during our Healthy Breakfast and Back-to-School Workshop at beautiful Casa Somerset Bed and Breakfast.  Jessica listed Tips and Tricks at the bottom of the recipe giving suggestions of creative ways to adapt this recipe any time – not just for breakfast.  This recipe freezes well and you can just pop them in the toaster to reheat.  That  allows you to make large batches to keep on hand.  I have also mixed up batches of the dry ingredients to keep on hand as well as to give away as gifts.

Paleo Anytime Waffles
 
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Easy and delicious and can be made ahead and frozen. This makes for a quick healthy breakfast option as well as snacks. See the note at the bottom of the recipe for ways to adapted this recipe for anytime of the day.
Author:
Course: Breakfast
Cuisine: American
Serves: 10 - 12
Ingredients
  • 1½ cups blanched almond flour (I use Honeyville)
  • 1½ cups tapioca or arrowroot starch (either can be used in this recipe)
  • 4 tbsp. coconut sugar
  • 2 tsp. baking soda
  • 1 tsp. sea salt
  • 2 tsp. pure vanilla
  • 2 eggs
  • 1 cup unsweetened almond or coconut milk
  • 2 tbsp. melted ghee or coconut oil (optional)
Instructions
  1. Heat waffle iron to medium heat and spray with cooking spray.
  2. Combine dry ingredients in a medium mixing bowl
  3. In a separate bowl, whisk all wet ingredients together.
  4. Add wet ingredients to the dry and mix until well combined.
  5. Add batter to waffle iron to cover to bottom of grid.
  6. Cook until golden brown on the outside and is easily removed from waffle iron.
  7. Tips and Tricks: Think of the waffle as more than just a breakfast food! Use waffles as a quick and creative sandwich bread! Omit the sugar and try adding dry basil and oregano, then top the waffle with ground sausage, veggies, marinara and dairy/soy free cheese for a personalized waffle-izza! Be creative and come up with unlimited possibilities.