Tag Archives: bake

Paleo Orange Ginger Chicken Wings

Paleo Orange Ginger Chicken Wings

paleo chicken wings gluten free orange ginger spicy protein

When I found this recipe at Stupid Easy Paleo, I had to make them. I could eat wings every day but don’t because they are usually so breaded and fatty that I can’t justify it. I have never made them myself but that’s all about to change. This recipe is going to get a LOT of air time! It was well worth the steps. These rock!

There are several reasons why I love this recipe. It’s paleo, gluten-free, full of orange/ginger flavor and have a nice spicy kick. I love a spicy kick! Really tasty.

You can control the amount of spice. I used a large (about 5 inches long) jalapeno, removed the pith and seeds, diced it small and it provided a medium/hot heat. If you want a LOT of heat, leave the pith and seeds in when dicing. If you want a very mild heat, use a small pepper (about 3 inches long or smaller) and remove pith and seeds.

paleo chicken wings gluten free orange ginger spicy protein

I’m sure this won’t be my first wing recipe, especially with grilling season coming. I can’t wait for grilling season! Chow.

{ I always use organics when available }

Paleo Orange Ginger Chicken Wings
 
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Author:
Serves: 4
Ingredients
  • 1½ pounds chicken wings
  • ¼ cup apple cider vinegar
  • 1 orange
  • 3 tablespoons coconut oil
  • 2 tablespoons raw honey
  • 1½ tablespoons coconut aminos (can sub with soy sauce)
  • 1 serrano pepper or a medium jalapeno pepper, diced very small (optional)
  • ¼ teaspoon sea salt
  • 1 teaspoon grated fresh ginger (a thumb-sized piece of fresh ginger will work)
Instructions
  1. Preheat oven to 375.
  2. Line a baking sheet with foil or parchment paper. The wings won't stick as much to the parchment paper but either one works.
  3. Prepare the orange: remove the orange zest with a grater or zester and once removed, juice the orange. You will be using the zest and the juice in the recipe.
  4. In a small saucepan combine the apple cider vinegar, zest from orange, juice from orange, raw honey, diced pepper, sea salt, coconut aminos and teaspoon of grated fresh ginger. Simmer on medium/low to thicken up the mixture. It should take around 10 minutes.
  5. While the glaze is simmering, heat a large skillet on medium/high, heat the coconut oil and brown the chicken wings on both sides. About 5 minutes each side should do it.
  6. Once the wings are done, remove from oil with a slotted spoon and place on paper towels to soak up some of the oil.
  7. In a large bowl combine the wings and glaze mixture. Cover wings with glaze.
  8. With a slotted spoon, transfer the glaze covered wings to your baking sheet.
  9. Bake for 15 minutes, turn over and baste with more glaze.
  10. Bake for another 15 minutes.
  11. Eat up!
  12. **For safety sake, throw away any leftover glaze as it has come into contact with raw chicken**

 

 

 

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Eggplant Parmesan Baked Fries

Eggplant Parmesan Baked Fries 

Earlier this week I was at my local store I picked up an organic eggplant with no specific plans for it. I saw a couple of recipes for eggplant fries and had me cocking my head to the side and saying “huh?” I miss my french fries so of course I WANT to believe in the concept.

This morning I buckled down and decided to give it a go. I originally found this recipe on ClosetCooking.com. I did some tweaking to make them gluten-free (not to be confused with twerking).

My “fry” craving is cured! I loved these. The parmesan gave them the crunch I missed. I especially loved them dipped in the most wonderful condiment ever invented – KETCHUP! I rarely eat anything that goes with ketchup anymore so I was even more giddy making these because I would be able to use my long lost love ketchup.

eggplant parmesan french fries vegetable vegetarian cheese egg protein fiber b vitamins

 

eggplant parmesan french fries vegetable vegetarian cheese egg protein fiber b vitamins

Eggplant Parmesan Fries
 
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Author:
Recipe type: Gluten-Free, Vegetarian
Serves: 4
Ingredients
  • 1 medium eggplant
  • ½ cup of coconut flour
  • 3 large eggs whisked
  • 1¼ cup shredded parmesan cheese
  • 1 teaspoon italian seasoning
  • ⅛ teaspoon cayanne pepper
  • dash of salt and pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. You'll need 3 dishes - 1 for the coconut flour, 1 for the whisked eggs, 1 for the combined parm and seasoning (cayenne, italian seasoning, salt/pepper).
  3. Remove purple skin of eggplant.
  4. Slice eggplant into round slices then stack the slices and cut into "fries".
  5. Press each "fry" into the coconut flour so that the flour sticks to the eggplant.
  6. Roll eggplant "fry" in whisked egg getting the whole "fry" wet.
  7. Lay in cheese/seasoning mixture covering all sides of the "fry". I found it easiest to lay the eggplant in the cheese and scoop some on top.
  8. Transfer to parchment paper or foil covered baking sheet.
  9. Bake for 9 minutes and turn over.
  10. Bake for an additional 5 minutes.
  11. Serve with ketchup or marinara.
  12. Yay for "fries"!!

 

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Paleo Coconut Chicken Fingers

Paleo Coconut Chicken Fingers

I applaud those of you that have kids. I got to thinking today how in the world would I have time to do everything in my day AND take care of kids. They are some needy little people. Way needier than our kitties.

My point is that I appreciate an easy meal, especially a paleo one. I wanted to share a paleo recipe that makes it’s way into our oven frequently.

The recipe is basic for chicken fingers, you can customize the flavor by swapping garlic powder, curry powder, ground ginger or dry mustard for the chili powder.

If you are new to coconut flour, it is super absorbing of liquids therefore I recommend some kind of dipping sauce or topping for these because the coconut flour tends to be on the dryer side. You can even top these with some tomato sauce too. There are tons of dipping sauces out there depending on your taste…ranch dressing, sweet chili sauce (my favorite), ketchup, honey, tahini, honey mustard, etc.

 paleo chicken finger strip coconut flour unsweetened flake chili sweet spicy healthy good food gluten free low fat

Paleo Coconut Chicken Fingers
 
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Author:
Recipe type: Paleo
Serves: 4
Ingredients
  • 1 lb boneless/skinless chicken breast cut into strips
  • ⅛ cup coconut flour
  • ¼ cup unsweetened coconut flakes (I found it in the bulk section at whole foods)
  • 2 egg whites
  • ½ tsp chili powder
  • dash of salt and pepper
  • **optional: sweetened coconut flakes
Instructions
  1. Preheat oven to 400
  2. In a medium bowl whisk egg whites
  3. In a medium bowl combine coconut flour, unsweetened coconut flakes, chili powder, salt and pepper
  4. Dip chicken finger in egg whites and completely cover
  5. Press both sides of the chicken into dry mixture, making sure they are completely covered
  6. Lay on baking sheet covered in foil or use a non-stick baking mat
  7. Bake for 20 minutes
  8. Flip after 20 minutes and top with sweetened coconut flakes if that is your preference
  9. Bake for final 5 minutes or put oven on broil for 2 or 3 minutes to get a little crispy.
  10. ***If you do end up broiling for the last few minutes, keep an eye if you used sweetened coconut flakes because the sugar can burn easy.

 

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Kale Chips Baked – Easy and “Cheesy”

I love me some kale!  I use it soups, salads and snacks.  I even included them in my Top 7 Favorite Snacks post a while back. I used to purchase my kale chips from the store but I eat them so fast that I would need a cart full and a lot of money to keep me in healthy snack heaven.

Do you know how awesome kale is?  One of my all time favorite blogs MindBodyGreen wrote about kale.  I encourage you to read it. You won’t believe how incredible this leafy vegetable really is.

Here is a basic list of the benefits that I found here:

1. Detox and weight loss: One cup of kale has 36 calories and zero fat. It also contains 5 grams of fiber, lowering cholesterol, and aiding in digestion and elimination.

2. Chock full of Vitamin C: (200% of the recommended daily allowance (RDA)), which increases metabolism, supports the immune system, promotes healthy blood sugar levels, relieves stiff joints, and maintains healthy cartilage.

3. Kale is great source of iron for vegans and vegetarians: Containing more iron than beef. Iron is necessary for hemoglobin formation, oxygenating the blood, cell growth, muscle function, and proper liver function

4. Kale contains Omega-3 and Omega-6 fatty acids:  Providing health benefits for skin. Fatty acids are also great anti-inflammatory component, fighting arthritis, autoimmune disorders, and asthma.

5. Packed with vitamin A: (180% of the RDA), Kale helps strengthen eyes, nourish the skin, and prevent lung and oral cancers.

Now that we’ve had our lesson in kale.  Here is how I make mine.  It was difficult not to eat it all before I had the chance to take pictures.

Kale Chips Baked – Easy and Cheesy

braggs nutritional yeast vegetarian gluten free nutritious dairy-free b-vitamins

To create the “cheesy” flavor I used Bragg Nutritional Yeast Seasoning.

This stuff is an amazing seasoning.  It is nutritious, vegetarian, gluten-free, salt-free, sugar-free and is full of B-Vitamins.

It wasn’t easy to find though.  I know now that Whole Foods sells it in the bulk section but before I learned that, I found it at my local Vitamin Shoppe.  Go figure.  I felt like I won the lottery when I finally found it.

If you can’t find it locally, you can purchase it on-line here.

kale chips yeast vegetable iron fiber nutritious

kale chips www.theorganicrabbit.com

Kale Chips Baked - Easy and Cheesy
 
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Kale chips are a super nutritious snack that will not stay in your house very long. They are delicious and addicting. Don't say I didn't warn you.
Author:
Recipe type: Snack
: Vegetarian
Serves: 1
Ingredients
  • 1 bunch of organic kale
  • Nutritional Yeast
  • Olive Oil or Coconut Oil
  • Salt
Instructions
  1. Preheat oven to 200 degrees
  2. Prepare the kale. Separate the curly leaves from the thick stem that runs up the middle of each kale leaf. Keep the curly pieces as large as you can because they do shrink up in the oven.
  3. Next, rinse each leaf and pat dry with paper towels.Try to get as dry as you possible can. I lay my rinsed kale out on paper towels for a little bit then cover with another paper towel and pat dry.
  4. In a large bowl put about half of the rinsed and dried kale and drizzle with a little oil of your choice. Start with a little because it goes a long way. You can always add a smidge more if you need it.
  5. Massage the oil into each leaf. It goes pretty quick as raw kale is pretty hearty.
  6. After massaging leaves with oil, sprinkle about a ¼ teaspoon of salt and about a tablespoon of yeast. Toss so that all the leaves get some salt and yeast.
  7. Place kale leaves on a parchment paper covered baking sheet and sprinkle lightly with more yeast if you want.
  8. Bake for 25 minutes then remove from oven, turn leaves over and rotate pan.
  9. Bake for another 25 minutes
  10. Transfer to a container of your choice.
  11. Repeat process until you have baked the whole bunch. I'm guessing that your first batch will almost be gone by the time the second batch is done baking.
  12. Because I go through these so fast, I make 2 bunches at a time, usually on a day that I'm home bound since they take a little time.

 

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Amazing Quinoa Mac and Cheese

 

Amazing Quinoa Mac and Cheese 

It’s no secret how much I love quinoa.  It’s so versatile, packed with protein (more than most meats), is gluten-free and adapts to so many different flavors.  I use it in place of oatmeal for breakfast and in place of meat in stuffed peppers. Thanks to quinoa I don’t miss pasta at all.

I ran across a quinoa mac and cheese recipe at Spill The Beans and put my own spin on it.  99% of the time I like to think I’m very humble but after tasting what just came out of my oven, I’m a friggin genius!  This stuff is AMAZE-BALLS!  Ok, patting myself on the back complete, let’s get to the recipe 🙂

Use organic whenever possible

quinoa mac cheese macaroni baked protein egg gluten free spinach onion

www.theorganicrabbit.com

quinoa mac cheese macaroni baked protein egg gluten free spinach onion

Amazing Quinoa Mac and Cheese
 
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Quinoa mac and cheese packed with protein, fiber and incredible taste. Gluten free too. You will not miss the pasta at all. Amazingly good.
Author:
Recipe type: Gluten Free
Serves: 6
Ingredients
  • ½ cup quinoa
  • 1 cup chicken broth
  • ¼ cup milk
  • 1 egg white
  • 1 cup of shredded cheese (I used an organic Mexican style blend)
  • ¼ cup chopped onion
  • 2 big handfuls of fresh spinach
  • Olive Oil (for sauteing spinach and onion)
  • Salt and Pepper for taste
  • **Optional: panko crumbs (omit if making gluten free)**
Instructions
  1. Preheat oven to 350.
  2. Grease a pie pan. I sprayed mine with coconut oil.
  3. Prepare quinoa with a cup of organic chicken broth (½ cup of quinoa and a 1 cup of chicken broth). I ended up needing to add an additional ¼ cup of broth but you'll know your quinoa is done when the grains sprout little curlycue tails. If you add too much liquid to the quinoa just continue cooking until the liquid is cooked off.
  4. Saute spinach, onions and a dash of salt and pepper until the spinach leaves are completely wilted.
  5. In a medium bowl whisk milk, egg white and cheese.
  6. Add quinoa/veggie mixture to the milk/egg/cheese mixture. Toss until well combined.
  7. Put everything in your greased pie pan and top with additional cheese if you want. I topped mine with more cheese and a sprinkling of panko crumbs.
  8. Bake for 30 minutes at 350.

 

You can use whatever vegetables you like to suit your tastes.  Maybe some zucchini, tomatoes or even mushrooms.  Whatever vegetable mixture you come up with, it should be about 3/4 of a cup cooked veggies.   

I really need to start on another recipe because I’ve almost eaten half a pan of this quinoa mac and cheese.  This recipe is especially exciting for me because I don’t eat pasta.  With this recipe, I don’t miss it one bit!

quinoa mac cheese macaroni baked protein egg gluten free spinach onion

www.theorganicrabbit.com

Update: I have made this recipe more times than any other recipe besides the portabella creations. I love it SO much!

 

 

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