Paleo Sweet and Sour Chicken

Paleo Sweet and Sour Chicken

• 1 lb chicken tenders cut into 1 inch pieces
• 1 red bell pepper
• 1 20 oz can pineapple chunks (save the juice)
• 3 cloves of garlic minced
• 1 bag of frozen cauliflower florets or 1 head of fresh cauliflower
• 1 cup of coconut flour
• 1 TB of sesame seeds
• 1 TB of flax seeds
• 3 TBS coconuts oil
• 1/4 cup soy sauce
• 1 tsp ginger
• 1 tsp honey

1. Steam the cauliflower
2. Once fully steamed, place in food processor and grind until it begins to look like rice
3. Set this aside and cover to be sure it stays warm
4. Melt the coconut oil in a pan on medium heat
5. Put the flour in a dish and coat all of the chicken pieces
6. Once the coconut oil is fully melted and hot, add in the chicken pieces
7. Brown on each side about 5-6 mins each
8. Remove the chicken and set aside on a plate with a paper towel
9. Add the strips of red bell pepper into the pan and cook on medium high for 3-5 mins until slightly tender
10. In a separate pot, mix together the pineapple juice, minced garlic, soy sauce, honey and the ginger. Place the heat on medium high and mix every min or so
11. Add the pineapple to the pan with the red peppers
12. Add in the sesame seeds, flax seeds, sauce mix and add the chicken back in
13. Top the mixture with the sauce and stir around quickly to be sure that all piece are coated with the sauce

Hawaiian BBQ Chicken Burgers

Hawaiian BBQ Chicken Burgers

• 1 lb ground chicken
• 1/4 cup BBQ sauce
• salt & pepper to taste
• 1 TB parsley
• 1 TB flax seed
• 2 cloves minced garlic
• 1/4 cup italian breadcrumbs
• 1/2 cup shredded swiss cheese
• 1 can pineapple slices (need 4 slices min)
• 2 TB pineapple juice (reserved from the pineapple can
• 4 pieces of swiss cheese

1. Mix all ingredients together except for the pineapple slices
2. Form and seperate into 4 equal burgers
3. grill for about 7-10 mins on each side
4. place a piece of swiss cheese on each of the burgers just long enough to let the cheese melt slightly
5. Place the pineapple slices on the grill for about 2-3 mins on each side just so that you see grill marks
6. Place the burgers on a bun or eat alone
7. Add extra BBQ sauce as needed

Paleo (ish) Chicken Pot Pie

• 1 pound of chicken tenders
• 2 tablespoons coconut oil
• 1 bag of mixed vegetables (i used corn, green beans and peas)
• 3/4 cup of plain greek yogurt
• 1/3 cup of light sour cream
• 1 cup coconut milk
• handful of shredded low fat cheddar cheese
• 2 handfuls of fresh baby spinach
• 2 premade philsbury pie crusts at room temperature
• 2 tablespoons flax seeds
• 2 tablespoons of flour (any type of thickening agent you prefer)
• 2 teaspoons black pepper
• 1 tablespoon of italian seasoning
• 2 cloves of garlic (minced)

- Heat oven to 425
- Microwave the steam fresh vegetables or cook as needed and set aside for later use
- heat up a frying pan on medium high with coconut oil and place the chicken tenders in to the pan
- cook for 5-6 mins on each side
- once cooked, place the chicken tenders on a plate lined with a paper towel for draining any excess
- place the minced garlic in the pan and cook for about 1 min until it starts to brown
- lower the heat to medium and add the coconut milk
- whisk in the flour, greek yogurt and sour cream
- turn the heat up to medium high and allow the sauce to thicken for a couple of mins
- lower the heat back to medium low and add in the black pepper, flax seeds, italian seasoning, spinach and chedder cheese and mix well
- add the vegetables to the sauce mixture
- cut up the chicken tenders into bite size pieces and add into the sauce mixture as well
- place 1 of the pie crusts into the bottom of a pie pan
- pour mixture into the pie crust
- top with the 2nd pie crust
- crimp together the 2 pie crusts around the edges
- use a knife to cute 4 slits into the center of the pie
- bake at 425 for 20 mins
- let cool for 10 mins before serving