Herb Crusted Chicken and Sautéed Brussels Sprouts

IMG_2859Can we say “yum?!”

This gluten free and paleo friendly herb crusted chicken is our family’s new favorite. I use a specific all purpose seasoning that is my personal favorite for chicken but don’t feel like you have to use that exact one to create this–use what you’ve got. I am always trying new creations for making chicken and this gem has made our top 10 list for go to weekly meals. Add in an all purpose dinner roll or an extra veggie like my stovetop kale recipe and you’ve got yourself a complete meal.

When you are preparing this, the trick is to make sure the oil for the chicken is good and hot. Placing the herb coated chicken in the hot oil helps to seal the coating and crisp the texture. I check my oil by running a little water over my hands and (standing back from the stove) flicking ta few drops over the pan. If it sizzles and spits a bit you know you are ready. If the oil is smoking, it is too hot– that will char your chicken. If the oil isn’t hot enough, your coating will get soggy and fall away from the chicken. Once your chicken is cooked, don’t throw away that oil! Your Brussels sprouts are going to sauté in that oily goodness.

Ingredients for the Herb Crusted Chicken:
1 lb. chicken breasts
2 eggs
1/2 cup almond flour
1 tbsp all purpose seasoning
1/2 tsp garlic powder
1/2 tsp dried onion flakes
1/2 tsp sea salt
a pinch of black pepper
1/3 cup high heat oil (I used sunflower seed oil–perfect for frying up some chicken)
1-2 tbsp water

Begin by preparing your chicken. Filet the chicken in half into 4 equal pieces.
In a shallow bowl whisk the 2 eggs with 1-2 tbsp water.
In a separate shallow bowl mix together the almond flour, all purpose seasoning, garlic, onion, salt, and pepper.
Using a 12 inch skillet, add the 1/3 cup oil and heat over a medium temperature.
Dip the chicken into the egg and immediately coat the chicken evenly in the herb mix. Coat all 4 chicken pieces.
Once the oil is ready, place the chicken in and cook for 10 minutes on each side (20 minutes total).

While your chicken is cooking begin preparing your Brussels sprouts.

IMG_2852Ingredients for Sautéed Brussels Sprouts:
1 lb. Brussels sprouts
a dash of sea salt
left over oil

Set your oven to warm.
Begin by washing, trimming, and quartering your sprouts.
When the chicken is browned and cooked remove from the pan and put in the oven single file in an oven safe dish.
Add the Brussels sprouts directly into the oil and shake some salt over them. Keep the stove top on medium heat and cook for 20 minutes stirring occasionally. The sprouts will brown up a bit and coat themselves in all of the left over herby goodness that was left behind from the chicken. IMG_2856

This makes 2-3 servings. Enjoy!

A side note- if you would like to double this recipe I would suggest to use 2 separate pans instead of cooking the chicken in shifts.  The oil needs to be clean for the chicken and dirty for the Brussels sprouts in order for the herb coating to heat properly.    

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Crockpot Paprika Stew


Enough said.

This recipe was inspired by every bowl of hearty stew I have ever eaten. Ever. I used white sweet potatoes, carrots, and kale for my veggies–the different tastes and textures compliment each other well. If you like your stew with a traditional red meat, substitute it with the chicken and let me know how it comes out. Enjoy!IMG_2089

1 1/2 to 2 lbs chicken
4 cups white sweet potatoes
2 cups carrots
6 stalks kale

Broth Base:
2 cups chicken stock
1 can whole fat coconut milk
1/4 cup melted butter
1 tbsp cumin
3 tbsp paprika
1 tsp sea salt
1 tsp garlic powder
1 tsp dried onion (flakes or powder)
1/4 tsp black pepper

Start preparing the stew by chopping up the vegetables and chicken into bite sized pieces (about 1-2 inch cubes). Place them into your crock pot.


In a separate bowl, whisk together the chicken stock, coconut milk, and melted butter. Once mixed together add in the seasonings (cumin, paprika, sea salt, garlic, onion, and black pepper).


Pour over the top of the meat and veggies. Cook on high for 4-6 hours.

Makes 4-6 servings


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Easy Bake Salmon

IMG_1887I love this dish because it takes barely any time to prepare, it feeds a large group, and it comes out tasting delicious every time.  I just made this for a Sunday dinner at my house and it fed 7 adults, 5 kids, plus leftovers.. It takes only 5 minutes of prep work and other than pulling it out of the oven when the timer goes off, it needs nothing else. Save your hosting stress for some other party crisis! And if you don’t need to feed a small army, just cut the recipe in half and decrease the cooking time to 50 minutes instead of an hour.   I truly hope you enjoy it!

4 large pieces of salmon- about 4 lbs (have the butcher debone it for you ahead of time)
1/2 cup olive oil
2 tbsp lemon juice
6 cloves garlic
1 shallot
1 tsp sea salt
1/8 tsp black pepper

Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper and lay 2 pieces of salmon on each sheet.IMG_1872

Chop and dice your garlic and shallot into tiny pieces (you also could puree it in a small food processor). Mix together the olive oil, lemon juice, garlic, shallot, salt, and pepper. Brush the mixture evenly onto the salmon.IMG_1884

Bake the salmon for 60 minutes. And it is as easy as that!

Makes enough to serve 12-15 adults.

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Paleo Tuscan Soup

IMG_1735This has to be hands-down my favorite soup in the world. It tastes sinfully delicious and satisfying. I frequently double this recipe and freeze half for another day.  The base is a blend of coconut milk and chicken stock making this a gluten-free, paleo-friendly recipe. You can easily modify this recipe and make it in a crockpot but I prefer to cook this the old fashioned way-in a dutch oven on the stovetop and slowly incorporate all the ingredients. There is just a hint of spiciness to this soup so it shouldn’t be too much for little taste buds. Enjoy!

1 lb. ground turkey
2 medium sweet potatoes cut into 1-2 inch cubes (I use 1 white and 1 orange)
2 carrots (chopped into small bite sized pieces)
4 stalks of kale (torn into pieces)
32 ounces chicken stock/broth
1 12 ounce can of whole fat coconut milk
1/2 stick of grass-fed butter (1/4 cup)
1/4 cup oil (I use avocado)
1 tbsp all-purpose seasoning (I use Simply Organic)
1/2 tsp sea salt
1 tsp garlic powder
1 tsp onion flakes
1/4 tsp red pepper flakes
1/4 tsp black pepper

Begin by heating a 12 inch skillet with 2 tbsp oil over medium heat. Add the ground turkey, all purpose seasoning, sea salt, and black pepper. Brown the meat. While that is cooking heat the remaining 2 tbsp of oil in a dutch oven or 6 cup pot over medium heat. Add in the carrots, garlic powder, and onion flakes. Sauté for 10 minutes. Add the coconut milk, chicken stock, butter, sweet potatoes, red pepper flakes, and cook for 20 minutes stirring occasionally. Add the kale and browned ground turkey.  Cover with a lid, decrease the temperature to low and cook for another 30 minutes stirring occasionally.IMG_1750

Makes 4-6 servings

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Stovetop Salmon

Here is a simple delicious salmon recipe that takes 15 minutes to make from start to finish and tastes much more complex than it actually is (a bonus!). My daughter is obsessed with all things pink and purple so when we eat this she is over the moon excited that she gets to eat something with such a vibrant shade of pink.

4 Wild Salmon fillets
2 lemons- Cut the ends off and discard. Slice into 8 rounds (4 per lemon).
1 tbsp dried dill
3/4 tsp salt
1/8 tsp black pepper
3 tbsp high heat oil (I like to use sunflower seed or avocado)

Mix together the salt, dill, and black pepper in a small bowl. Coat your 12 inch pan/skillet with the oil. Using medium heat, add the salmon (skin side down) and sprinkle about half of the seasoning mixture over the salmon. Put 2 slices of lemon onto each piece.IMG_1598

Cook for 5 minutes. Flip while trying your best to keep the lemon slices in place on the salmon.  Now that the skin has cooked you should be able to peel it off using a spatula. Discard the skin (or feed it to your dog who is probably standing by your side salivating right now). Sprinkle the remaining seasonings onto the fish. Cook for another 5 minutes. Give it one last flip to help incorporate that last bit of seasoning (you should be lemon side up now) and cook for about 2-3 more minutes. I like to serve this with my Garlic Mashed Cauliflower recipe. Eat hot and enjoy!

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Taco Tuesday


Tuesday is a festive day in our house! It is Taco night! In fact, we have done Taco Tuesdays for almost a decade now and I am still not tired of it (partly because it’s one less dinner a week I have to worry about planning for and partly because IT’S TACOS- you can change it up however you want and it will still be delicious!). When we changed our lifestyle and started to eat Paleo it was very important to work out a tortilla recipe and a taco seasoning mix immediately. We have been tweaking and modifying these recipes over the years and have found the right mix of ingredients (including sneaking in some carrots- your kids will never know) to keep the festivities alive!  We hope you enjoy it as much as we do!

1 lb. ground meat (I use turkey but you can use whatever you like)
1 cup minced carrots (about 1-2 peeled medium sized)
2-3 tbsp high heat oil (I use avocado)
3/4 cup water

Seasoning blend:
1 tbsp cumin
1 tbsp chili powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika powder

Additional Toppings:
1 handful of chopped cilantro
1 sliced avocado
1-2 tomatoes
1 head of lettuce
1 sliced lime

Heat the oil in a large (preferably cast iron) pan on medium. Add the ground meat and cook about 75% of the way.

Mince your carrots and add them into the pan and continue to brown the meat.

IMG_1570While the meat is cooking mix together the seasoning blend.

IMG_1567Once the meat has browned drain off any excess fat and pour the taco seasonings and water over the meat. Stir to incorporate the ingredients. Turn the temperature down to medium-low and cook covered for 10 minutes stirring occasionally. Take the lid off and cook off any remaining liquid. While that is heating prepare your toppings and, if you choose so, your tortillas (Click here to find my paleo tortilla recipe).


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Lemon Sage Roasted Chicken

IMG_1559The aroma of a chicken roasting should be bottled up and sold as the next big fragrance.  It has to be one of the most mouth watering scents.  And this recipe definitely lives up to the hype.  The lemon and sage blend wonderfully with each other and as an added bonus there are hints of onion and garlic mixed in.  Plus, as long as you baste it well, this is a really hard recipe to screw up!


1 whole roasting chicken (5-6 lbs)
1 yellow onion
2 lemons (reserve one for juice and one for roasting)
6 cloves of garlic
1 packed tablespoon of diced fresh sage
1 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon avocado oil (you can use a different oil if you don’t have this on hand but make sure not to use olive oil as it has a smoke point of 350 degrees)

Move oven rack to the middle-low position. Preheat oven to 425.

Remove the innards.  Wash chicken in cold water and set into a roasting pan. Mix together the oil, sage, lemon juice (about 2 tablespoons worth), salt, and pepper.


Create an opening in the skin of the chicken and loosen it over the chicken breasts and thighs so that it separates from the meat but doesn’t pull off. This creates a pocket. Rub about 1/2 of the oil/lemon mixture into the pockets you’ve made. Use the remaining half to rub onto the outside of the chicken.


Now cut up the onion, lemon, and garlic. Put about 1/3 of this mixture into the cavity of the chicken and spread the remaining amount around the chicken in the pan. Loosely tie up the chicken legs and it is ready for the oven.

Bake at 425 for about 1.5 hours, basting every 20-30 minutes until your thermometer reaches 185 degrees. (remember to check the temperature by placing the thermometer into the thickest part of the thigh but not touching the bone).  Let cool for about 5 minutes before carving.  I like to serve this with Bacon Brussels Sprouts.  YUM!!!

Note: If the chicken seems to be turning too brown and crispy early on you can tent foil over the chicken or use a lid if you have it.

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