Paleo Baked Chicken

This is a recipe I found a long time ago on tastesoflizzyt.com, and has been a family favorite for a couple years now. It has a paleo breading, which keeps the chicken breast from getting dried out in the oven. It's also very flexible, in that it can be used to top salads, put on a bun for an easy hot sandwich, or topped with marinara and cheese for chicken parmesan! It's definitely one of my go-to recipes when I'm feeling short on time to cook, since it's always a crowd pleaser.

Ingredients

• 2 1/2 pounds boneless, skinless chicken breasts
• 2 eggs
• 1 cup almond flour
• 3 tablespoons tapioca starch
• 1 teaspoon salt
• 1/4 teaspoon onion powder
• 1 1/2 teaspoons poultry seasoning
• 1/2 teaspoon pepper
• 1/4 cup butter, melted

Instructions

1. Preheat the oven to 350 degrees.
2. Trim the chicken breasts and fillet them lengthwise so you have two thin pieces of chicken from each chicken breast.
3. Spray a 9x13 pan with cooking spray.
4. Place the eggs in a bowl and whisk them together. Set aside
5. Place the dry ingredients and seasonings in another bowl and mix together.
6. Dip each piece of chicken in the egg, then coat them in the dry crumb mixture. Place the chicken breasts in the prepared pan.
7. Drizzle the melted butter overtop the prepared chicken.
8. Bake for 30-40 minutes until the chicken is no longer pink inside.
9. If you'd like the chicken to be more golden brown, you can place it under the broiler for 3-5 minutes, watching it carefully so it doesn't burn.
10. Serve immediately.

Chocolate Pumpkin Chili

It's finally that time of year again in Arizona! The season that promises a much-needed reprieve from the desert heat. Even though it's still 97 degrees outside, the fall feeling is in the air. It's time to get in the spirit of football, flavored coffees, and festive decor! Chili just goes hand in hand with that fall feeling, and this recipe brings it all together with a touch of red wine and chocolate for a savory & slightly spicy flavor. Perfect for a lazy Sunday on the couch spent watching football with family and friends! 

Ingredients

• 1 1/2 lbs. ground beef
• 1 onion, diced
• 2 C pumpkin puree (or about one 14 oz can)
• 1/4 C red wine (I recommend a  Malbec or sweet red blend) 
• 1 C beef broth
• 2 Tbsp cocoa powder
• 2 bay leaves
• 2 Tbsp honey
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/4 tsp ground cloves
• 1/4 tsp pepper

Instructions

1. In a medium pot, brown the ground beef over medium heat. 
2. Add the onion and saute until translucent.
3. Pour in the pumpkin, wine, and broth and stir to incorporate. 
4. Increase heat to high and bring to a boil. 
5. Reduce heat to low and stir in remaining ingredients.
6. Simmer for twenty minutes before serving.

Rosemary Garlic Tenderloin

It seems like every tenderloin recipe I come across has some kind of sugar added to it. Whether it's paleo sugar like fruit, honey, and/or maple syrup, or the standard brown sugar; sweetener somehow makes its way into the mix. This is because pork tenderloin is so lean it can easily become dried out and flavorless without a pop of the sugary stuff. Well this garlic rosemary recipe is my solution! The herb mixture creates a savory flavor, and the chicken stock ensures that it stays moist. By finishing it off under the broiler for a few minutes, you get that beautiful golden brown herb crust on top. And the best part? No sugar! 

Ingredients:

• 2, 2-3 pound boneless pork tenderloins
• 8 cloves garlic, minced
• 3 tablespoons fresh rosemary, chopped
• 2 tablespoons extra virgin olive oil
• 2 teaspoons sea salt
• 2 teaspoons grated lemon zest
• 1 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil (after tenderloin is placed in the crockpot)
• 1 cup chicken stock

Directions:

1. In a bowl, stir to combine garlic, rosemary, olive oil, salt, lemon zest, and pepper.
2. Evenly spread the mixture over the two tenderloins and place in the crockpot.
3. Drizzle with olive oil and chicken stock.
4. Cook on low for 6 hours.
5. Remove from crockpot and place in glass baking dish. 
6. Turn broiler to high and cook for another 2-5 minutes, until a golden brown outer crust appears.