Paleo Chicken Pot Pie Casserole

Ohhhhhh hey!!!!! Doug & I just returned from the good ole state of Vermont!!! Gorgeous weekend of hiking, leaf peeping & more importantly, EATING! It was so cold up north, that when I got home this afternoon I was inspired to make something warm & cozy!!! Can you think of anything better than Chicken Pot Pie?!?!! YUM! I have made a Chicken Pot Pie before, with the whole crust situation, but this time I wanted to change it up! This is how Chicken Pot Pie CASSEROLE was born!!! What an amazing day! So anyway, this is a relative of the traditional dish, sporting a beauuuuuutiful crumbly top instead of the pie crust! =) Equally as delish…promise!!! <3

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Chicken Pot Pie Casserole:

Filling Ingredients:

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About 1 1/2 lbs chicken breast, cubed pretty small

4 small-med carrots, peeled & diced

1 yellow onion, diced

4 celery stalks, trimmed & diced

1 cup chicken stock, unsalted

3 garlic cloves, minced

3 tbsp ghee, butter or EVOO to saute in

2 heaping tbsp of arrowroot powder

3 tbsp tap water

Sea Salt & Pepper, to taste

Crumble Ingredients:

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1/2 cup tapioca flour

1/2 cup coconut flour

3 tbsp flax meal

1 tsp sea salt

1 tsp garlic powder or other seasoning of choice!

1/2 cup water + 2 tbsp

Preheat oven to 350. Then start with a large cast iron skillet, or another pan that is oven safe. Heat the butter or EVOO over med/high heat. Add in the onions, garlic & carrots. When they start to get soft, add in the chicken to cook. When almost cooked, add in the celery & chicken stock & bring to a boil. Bring down the heat & simmer for 5 minutes. Add in your salt & pepper to taste. While this is happening, in a small bowl, combine your arrowroot powder with the water until fully combined. Add that mixture to the chicken mixture to thicken. Stir to evenly distribute & then remove from heat. Now for the crumble…..

Crumble:

In a mixing bowl, add the tapioca flour, coconut flour, flax meal, salt & seasoning. Stir with a fork to combine. Then put in the water & mix until you get a crumbly consistency! Sprinkle this over your chicken mixture & put into the over for 30 minutes. Then finish under the broiler for 2 minutes to get golden brown!! Enjoy on a cold night……or ANY night!! =)

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Paleo Crab Cakes with Tartar Sauce!

Ohhhhhhh the last day of Summer….so upsetting! =( I thought it was only right to serve a fresh tasty summer-y dish on this day! What is better on a summer day than crab cakes with tartar sauce & a fresh crisp green salad?!? NOTHING! Pure amazingness…. I also felt that this was a hearty comfort type food for my fellow Lurong Paleo Challengers. Something that was too good to be paleo (except it is!!!! yeeehaaw!) This meal can be prepped in the morning to make dinner time run smooth, this is a very simple dish to put together.  I hope you all enjoy as much as we did! Here we go!

Paleo Crab Cakes:

crab cakes

makes about 8 med-large patties

about 24 oz crab meat, drained (I used canned)

about 4 scallions, chopped (green & white parts are cool!)

a heaping 1/2 cup of flax meal (reg or golden)

1 tsp sea salt

1 tsp pepper

2 tbsp lemon juice

2 beaten eggs

EVOO or Ghee

Mix all of your ingredients together in a large bowl. Make sure the flax meal gets evenly distributed. Let mixture get cold in the refrigerator for about 30 mins-1hr. Take out & form about 8 patties. Heat a good amount of EVOO or Ghee over med-high heat in a large pan or skillet. Cook your crab cakes about 5 minutes on the first side until crispy & brown, flip & cook another few minutes until brown. Remove from pan & put onto a dish with a paper towel.

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Paleo Tartar Sauce:

tartar sauce

1 cup Paleo Mayo (see recipe below)

3-4 small/med pickles,diced

about 1 tbsp fresh dill, minced

Mix all ingredients in a bowl until combined! Keep cold until served!

Add more salt or vinegar if necessary.

Paleo Mayo:

paleo mayo

Makes about a cup

1 cup olive oil (I’ve heard to use light for a lighter flavor, but I actually prefer the stronger flavor of Extra Virgin olive oil, your choice!)

1 whole large egg

1 tsp salt

juice from 1/2 lemon

1 tbsp apple cider vinegar

**YOU NEED AN IMMERSION BLENDER FOR THIS METHOD!

This is probably the easiest, most amazing way to make your own mayo. I can’t imagine why anybody would buy this in a store!! You’ll need a tall container, like a glass mason jar (wide mouth). Crack your egg into the jar, add in the oil & all of the other ingredients. (If you want to make this just for mayo, not tartar, feel free to add some herbs to make an extra fancy mayo!) Put your immersion blender into the jar down to the bottom & turn on for about 30 seconds. It will change so fast before your eyes, it’s amazing! You may notice a little oil not totally combined. Bring your blender up & down a bit in the jar to make sure everything gets combined. (Don’t spray mayo every where!) Store in an air tight container.

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Happy Challenge Days!!!! <3

Fall & Football!!

My last post was allllll Fallllll, Paleo Challllennnngeeee…..but how could I forget FOOTBALL?!?!?! Well, the truth is that I don’t get all football cray! (crucify me ok?!?) BUT, football is a huuuuuuuge part of life for most people! With that being said, on Sunday & Monday we gotta eat right?!?! So whether you’re having a casual night at home with your boo, or you have parties for every game….we have to have some munchies!! Yes or yes?! Are you guys diving in to subs & potato skins?? or are you keeping it tasty, savory & still clean?! Let me share some of my favorite game day apps, snacks & foods that I love to keep the spirit! (or just keep me occupied during the game, hehe!) If you have read my Superbowl Eats post, you’ll recognize some of these! Party on people! <3

Paleo MEATZA:

This is such a quick, filling, fun food. Can act as a meal or an app depending on how you cut it!

MEATZA

1/2 lb  ground turkey

1/2 lb ground beef

1/4 cup almond or flax meal

1 beaten egg

1 tsp sea salt

1/4 tsp pepper

1/4 tsp cumin

sprinkle of chili powder

Mix everything together & flatten out like a big burger on a greased foil lined baking sheet. Bake until cooked almost completely. 375 for about 15 minutes. Take out and add your topping, sauce, veggies (pre cook), cheese (no cheese for you challengers =)) & bake for an additional 5 ish minutes. I like to finish with some guacamole, yum!

Check out my Simple Guacamole Recipe here:

avocado

http://psimadethat.com/?s=guacamole

Quick BBQ Pulled Chicken:

BBQ PULLED CHICKEN

Trim a couple of pounds of chicken breast. Put into a large pot & cover with chicken or vegetable stock. Boil for about 12-15 minutes until chicken is cooked. Let cool for a few minutes & shred with a fork! This couldn’t be easier! Add your favorite organic, chemical free BBQ sauce (home-made would be snazziest!) Or sometimes I just like to make a quick tangy sauce by mixing a can of tomato paste with the same amount of balsamic vinegar (use the can as your guide!), a little salt & pepp & mix up! DELISH!

What’s football without Buffalo Wings?! Here is an AWESOME recipe from Against All Grain!

BUFFALO WINGS

http://againstallgrain.com/2014/02/04/buffalo-wings-dairy-free-ranch-dressing/

Last but not least, Bacon wrapped anything!!! YES!

So, it’s safe to say that us paleo followers typically live & die for bacon. What’s better at a football occasion than BACON! Here are a few ideas!

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Bacon Wrapped Sweet Potato Bites:

Cut about 3 sweet potatoes into bite size pieces. Cook them over medium heat in a little EVOO for a few minutes just until they start to get soft. Take them off heat & let them cool. Cut your bacon strips into about 2 inch pieces & stretch them around each cube of sweet potato. Secure with toothpick (presoaked in water). Bake in a 400 degree oven until bacon is cooked & crispy!

Bacon Wrapped Dates:

So decadent! Take about 2 cups of pitted dates (delget, medjool, whichever!) Cut your bacon strips into about 1 inch pieces & wrap around the dates. Secure with toothpick (presoaked in water). Bake in a 400 degree oven until bacon is cooked & crispy!

Bacon Wrapped Pineapple:

Sweet & Salty meet again! Take a can of pineapple chunks & drain. Follow same directions as the Bacon Wrapped Dates!

How’s that for tasty finger foods?! Enjoy!

Paleo Challenge is HERE!!! & Paleo Coconut Almond Fudge! =)

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Ok kiddies!!!!!!!!! Fall is coming…..which screams PALEO CHALLENGE! Woohoo!! Who doesn’t want to look better, feel better & perform better?!? I’m all about healing yourself from the inside out, with food!! So, with that being said, what is 8 weeks of clean paleo eating to achieve these optimal results?? EASY! Sign up before September 15 (which is like 2 days!!) & improve yourself, set some goals, achieve them, clean up your eating routine & be an overall better version of yourself! Paleo will do that for you. My promise through this challenge is to devote my website to 8 WEEKS OF LURONG PALEO CHALLENGE APPROVED RECIPES!! I want to support every challenger & hopefully make breakfast, lunch, dinner & snack ideas a little bit easier!

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8 weeks out of your life is no time at all! Let’s make a change! Good luck everyone! <3

Sign up for the Lurong Paleo Challenge 2014 @ https://www.lurongliving.com/challenge/

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With all that being said, I thought it was only fitting to share a decadent chocolate treat recipe as a last HOOOOORAAAH! =) You will not be disappointed!

Paleo Chocolate Almond Fudge:

1/2 cup coconut oil

1/2 cup coconut butter

1 cup coconut milk

2 cups dark chocolate (70% or higher is better!)

1 tbsp almond extract

1 tsp vanilla extract

1 tsp sea salt (& more to top with, if desired!)

1/2-3/4 cup chopped almonds (or other nut of your choice!)

In a medium size pot, add your oil, butter & milk. Heat over medium heat until hot and bubbling, stirring often. While that is heating, add your chocolate to a medium size bowl. When your wet mixture is hot, pour over the chocolate & use a spoon or scraper to gently mix until chocolate is completely melted. Do not over mix or your chocolate may get grainy. Then add in the extracts, salt & nuts. Gently stir to combine. Line an 8×8 glass baking dish with plastic wrap. (Have it come up over the edges as well.) Put in the freezer for about 45-60 minutes, until cold & solidified! Remove chocolate block by picking up each side of the plastic wrap, & gently transferring to a cutting board. Cut into small squares & enjoy! These are very rich & decadent, so a little square (or 2 ) should be enough! Store them in the freezer, they are yummy that way!

HAPPY CHALLENGE SEASON! <3

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Baked Lemon Herb White Fish

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Good morning everyone!!! Every time I go grocery shopping, which is my total peace time..I try to pick up some different foods to try to cook! I mean Whole Foods has every food you could ever dream of!! Things I have never even heard of!!! I mean have you seen those Ostrich eggs?!!? Ridiculous!!!!!!!!! Well, I won’t be buying those…I was just saying! =) Anyways…I always pick up some new fruits, veggies, fish, meat…whatever really, just to find a new recipes and/or challenge myself! I will tell you, I am not always comfortable cooking fish. I feel like I always mess it up…can’t tell when it’s done….ya know.. wah wah! Anyway, I bought Sole, which is just a mild white fish, I thought it was similar to Tilapia. It turned out delicious paired with a Beet Salad & Roasted Carrots!

Baked Lemon Herb White Fish:

2lbs white fish (I used Tilapia & Sole, seperate dishes)

1/4 cup melted Grass-fed Butter

juice from 1 lemon

minced garlic

italian seasoning (salt free) (to taste)

Sea Salt & Pepp (to taste)

Melt your butter in a microwave safe container (I use glass measuring cup). Add in your lemon juice. I used two seperate 9×13 glass baking dishes. I put the fish in each, in a single layer. I poured over the butter, lemon mixture over each dish. Then I added the italian seasoning, garlic & S&P to taste! (Generously coating the fish=)). Bake at 375 for about 20 minutes. Then broil on high for 4 minutes to get golden brown! <3 Serve with some veggies and you are good to go! This dish also makes for nice leftovers, if it survives that long!!!! Enjoy!

Guac!!!!!

Ohhhhhh the avocado….such a versatile vegetable…is it a vegetable?!!?!?! Let me google…hmm ok I guess it’s a fruit! Anyway….a FRUIT with tons of uses, most commonly in guacamole! I’m sure most people know how to make guacamole, but I was just making it for my house & thought that I haven’t shared the recipe & maybe it could change someones life!!!!! (too much?!) It’s a very basic, very simple procedure, but very enjoyable with some veggies (good girl/boy) or some blue corn chips (mmmmm hmmmm that’s right!) So easy to whip up for snacks, a picnic, to bring over someones house as a last minute thought!

avocado

Simple Guacamole:

3 avocados, ripe

1/2 red onion, finely diced

1 lime, juiced

1-2 tsp minced garlic

S&P to taste

pinch of cayenne, to taste

Hardest part here is cutting, pitting & scooping out the avocado, which is not that hard. After that is done, put the 3 avocados in a bowl. Pour in the lime juice & seasonings. Mash with fork or potato masher until you have your desired consistency, I like mine pretty smooth. Stir in the red onion & you are DONE! I like to make and serve the guacamole right away to prevent browning, typically the lime helps prevent this. You can also put the pit of the avocado in the guac until you are ready to serve, weird, but seems to help as well! Eat up! <3

Paleo Sweet Potato Hash

Hey all!!!!!!! I just got back from vacation & I’m back in action!!!! =) I was thinking about side dish ideas tonight for dinner, something easy…& there were 3 sweet potatoes right there staring at me!!!!!! I’ve made a hash before with them, but this one had some tasty additions! As odd as this sounds, it sort of tastes like fried rice!! (Maybe I’m starting to become delusional…wah!) With that being said, feel free to add some protein (chicken, steak, pork) to make this an entree! YUM!

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Sweet Potato Hash:

3 med-large sweet potatoes, shredded

4 celery stalks, diced

1 med yellow onion, diced

about 5 garlic cloves, minced

S&P

1 TBSP ground dried sage (I like exxxxtra sage!)

EVOO

Heat a deep pan or pot over medium heat. Saute the onion & garlic in EVOO until they start to get soft. Add in celery, saute for a few more minutes. Add in the shredded sweet potato, salt, pepper & sage. Cover & cook for about 5-10 minutes, stirring frequently until sweet potatoes are soft. Add some EVOO if the sweet potatoes get dry or start to stick! & that’s it!!! ALL DONE! You can enjoy this for breakfast with eggs, with lunch, or as a side or entree for dinner! This hash also makes perfect leftovers! <3