BBQ Pulled Chicken Zucchini Boats! 

Well well… It’s almost April! Spring is coming! Other than the snow that is forecasted for next week?! Eek! I however, am feeling the sunshine and looking forward to some warmth! With warmth, comes BBQ! 😀 Duh. So I’ve tried to start this “thing” where I go to the grocery store once a week and that’s that. I don’t want to stop any more during the week. I end up spending way more & not being able to use everything I already have! = Food waste.. Sadness. So I woke up yesterday, thinking about food as usual…& what will I plan for dinner! After a 10 hour work day I wanted it to be relatively easy…without stopping at the grocery store for last minute items! So, what was in the fridge: chicken thighs, half empty bottle of organic BBQ sauce, and 5 green zucchini. BOOM, dinner. 😀 This dinner idea can be interchanged with ANY meat, sauce or veggie! 
BBQ Pulled Chicken Zucchini Boats:

Serves 4-6

  • 2-3 lbs boneless, skinless chicken thighs
  • Approx 5 green zucchini, cut in half lengthwise & seeded (I use a melon baller, reserve seeds to cook up with your eggs for another meal!)
  • 1 yellow onion, thinly sliced
  • 1 8oz package baby spinach
  • Approx 1 cup organic BBQ sauce (if this were a Sunday with more time I would’ve made my own BBQ…not tonight tho!)
  • Approx 1/2 cup shredded cheese of choice, optional
  • Salt & Pepper, to taste

Preheat oven to 450.

Start with the chicken. My easy foolproof pulled chicken. Put the raw chicken in a large pot, cover with water. Add about a tbsp of salt to water. Turn heat on high and bring to a boil. Lower heat to medium and cook approx 10 minutes, until cooked through. Drain & let cool. Once cooled, shred chicken with 2 forks.

Line a lightly oiled baking sheet/pan with your sliced/seeded zucchini. Set aside.  

While your chicken is finishing cooking, heat a tbsp of olive oil or coconut oil over med heat. Add sliced onion & cook until it starts to soften. Add in the spinach and cook until wilted. Sprinkle with salt & pepper. Remove from heat & put into a large mixing bowl.

Now you have your cooked veggies and chicken. Add chicken to the bowl with the veggies. Add in the BBQ sauce. Season with salt and pepper if necessary (I only used the BBQ, the bottled stuff had enough going on!). Combine. 

Fill the “wells” in the zucchini with chicken, onion and spinach mixture. Try to compact as much as possible and get them loaded up! Top with shredded cheese and bake for 45 minute until zucchini is soft & cheese is melted!



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!!! ❤

fall leaves

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:


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…..


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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