Tag Archives: italian

Paleo Chicken Marsala

Paleo Chicken Marsala

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootMarsala wine is walking a fine line by calling it paleo but then I’ve been known to have 18 items in the “15-item only” line so I’ll be a rebel with this one.  But by all means, if you find a suitable paleo substitute for marsala wine, knock your socks off. That being said, this recipe is paleo(ish), dairy free and gluten free so that’s pretty good I’d say.

First of all, I want to give mad props to http://www.grandbaby-cakes.com/2015/03/skinny-chicken-marsala/  for providing the basis for this recipe. I changed up a couple of things like using arrowroot starch (paleo and gluten free) and using bone broth instead of chicken stock because I wanted to amp up the nutritional stats.

First, split each chicken breasts in half (you’ll have 4 pieces total) and place them between plastic wrap or in a big plastic bag and hammer away. Pound those babies till they are about a 1/4″ thick. Normally I would use a meat mallet but I don’t have one so I improvised.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootSeason generously with sea salt and pepper then dredge in the arrowroot starch. You can use regular or gluten free flour if you aren’t concerned with being paleo. Tap off the access and repeat until all 4 pieces are dredged.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootHeat a large non-stick pan over medium-high heat a 1/2 tablespoon of olive oil and a 1/2 tablespoon of unsalted butter. When good and hot, place chicken in pan. Leave chicken untouched for around 3 – 4 minutes to brown. Once browned, turn over and repeat on the other side. Set aside.

I cooked my chicken 2 pieces at a time so they wouldn’t be too crowded in the pan. If you have a really big pan, you can cook them all at once.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootWhile your chicken is cooking, chop your shallots and slice mushrooms. I used my new portable food processor for the shallots and bought pre-sliced shitake mushrooms so the only thing I really had to chop were the button mushrooms.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootOnce chicken is done, place on a plate and set aside. Add another 1/2 tablespoon of olive oil and another 1/2 tablespoon of unsalted butter. Add shallots and garlic to the pan. Saute for a couple of minutes until shallots are soft.

Add mushrooms next and sprinkle with a 1/4 teaspoon of sea salt. Saute for about 4 – 5 minutes until mushrooms are browning and soft, not mushy though.  Add the remaining tablespoon of arrowroot starch and stir for about a minute to thicken up the sauce.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootAdd marsala wine and cook it down for a minute, scraping any burnt bits off of the bottom of the pan. Add your bone broth and continue cooking until it thickens up a bit. About 2 or 3 minutes.

Return chicken to the pan and nestle the breasts in the mushrooms sauce, cover and reduce heat to a simmer. Cook for 3 minutes, flip breasts over and cook for another 3 minutes.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootYou can eat it ‘as-is’ or top some organic brown rice, quinoa, farro or zucchini ‘zoodles’.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootHubby’s review: He gave me the thumbs up and said “good chit babe”. Pretty legit review <3 Enjoy.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowroot

Paleo Chicken Marsala
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Gluten Free, Dairy Free
: Italian
Serves: 4
Ingredients
  • ***I ALWAYS RECOMMEND USING ORGANICS WHENEVER POSSIBLE***
  • 2 large chicken breasts
  • 8 ounces button mushrooms, sliced
  • 8 ounces shiitake mushrooms, sliced
  • ½ cup shallots, diced
  • ½ cup chicken bone broth (can substitute with regular chicken broth)
  • ½ cup + 1 Tablespoon arrowroot starch, separated
  • ⅓ cup marsala wine
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1½ teaspoon minced garlic
  • ¼ teaspoon sea salt
  • pepper
Instructions
  1. Butterfly each chicken breast in half making a total of 4 pieces.
  2. Place pieces between 2 pieces of plastic wrap and pound to about ¼ inch thick.
  3. Salt/pepper each piece generously.
  4. Dredge each piece in arrowroot starch and shake off access.
  5. Heat ½ tablespoon of olive oil and unsalted butter in a large non-stick pan on medium/high.
  6. Place chicken in pan and leave untouched for about 3 - 4 minutes until browned. Turn over and repeat on the other side, set aside.
  7. Heat other ½ tablespoon of olive oil and unsalted butter.
  8. Saute garlic and shallots until shallots are softened. About 2 minutes.
  9. Add mushrooms next and sprinkle with a ¼ teaspoon of sea salt. Saute for about 4 - 5 minutes until mushrooms are browning and soft, not mushy though. Add the remaining tablespoon of arrowroot starch and stir for about a minute to thicken up the sauce.
  10. Add marsala wine and cook off for a minute, scraping the burnt bits from the bottom of the pan if any.
  11. Add bone broth and cook for 3 - 4 minutes.
  12. Return chicken to the pan and nestle the breasts in the mushrooms sauce, cover and reduce heat to a simmer. Cook for 3 minutes, flip breasts over and cook for another 3 minutes.
  13. Serve over brown rice, quinoa, farro or zucchini noodles or eat 'as-is'.

 

Gluten Free Turkey Meatballs in Red Sauce

Gluten Free Turkey Meatballs in Red Sauce

gluten free protein turkey meatball marinara sauce spinach

These turkey meatballs came out so juicy and tender! Not to get a swelled head or anything but these were gooooood. Kid approved too.

I had never made meatballs this way before.  I usually bake them or use a crock pot which takes time and patience. But these were done in 30 minutes! Both the sauce and the meatballs were easy.

gluten free protein turkey meatball marinara sauce spinach

I even added a secret ingredient. I wanted to incorporate a veggie to bump up the nutritional value but needed it to be stealth since there would be kiddies eating these too. So I pureed a half bag of organic baby spinach and added it to the sauce. You couldn’t tell it was there at all. But I think it really added to the flavor and they never knew – shhhh.

I doubled this recipe but didn’t double all of the ingredients. I only used a half bag of spinach, the 1 bay leaf and the 1/2 onion. The ingredient list below is just for a single batch.

gluten free protein turkey meatball marinara sauce spinach

Bottom line is that I will only make meatballs this way from now as they turned out to be the best I’ve ever made. You can eat these as they are in the red sauce or top some quinoa, brown rice noodles, zucchini pasta or sweet potato pasta. So many ways to enjoy.

Gluten Free Turkey Meatballs in Red Sauce
 
Prep time
Cook time
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Author:
Recipe type: Gluten Free, Protein
Serves: 4
Ingredients
  • SAUCE:
  • 2 tsp olive oil
  • 2 - 3 tsp minced garlic
  • 3 - 14 oz cans crushed tomatoes (I like Muir Glen organic, fire roasted)
  • 1 - 6 oz can tomato paste
  • ½ small onion, keep whole
  • 1 bay leaf
  • 1 tsp oregano
  • ¼ cup fresh chopped basil
  • dash of salt and fresh pepper to taste
  • Optional: ½ bag of fresh baby spinach (you cant tell its there but it thickens up the sauce and ramps up the nutrition factor).
  • Optional: 1 can diced tomatoes (I used Muir Glen organic fire roasted).
  • MEATBALLS:
  • 1 lb lean ground turkey
  • ¼ cup gluten free panko crumbs (I used Ian's Gluten Free Original)
  • ¼ cup parmesan cheese, grated
  • 1 egg
  • 1 - 2 tsp minced garlic
  • 1 tsp onion salt
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. SAUCE:
  2. In a medium size pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
  3. Add crushed tomatoes, tomato paste, onion, salt, pepper, oregano, basil (if not using the pureed spinach) and bay leaf. Stir and reduce heat to low. Cover and let simmer.
  4. Optional: If using the pureed spinach, put the spinach, can of diced tomatoes and basil in food processor and puree. Stir into tomato mixture, cover and let simmer for 15 - 20 minutes.
  5. MEATBALLS:
  6. While the sauce is simmering, you can make the meatballs.
  7. In a large bowl, combine ground turkey, breadcrumbs, egg, garlic and cheese.
  8. Using your hands, mix all the ingredients well until everything is combined.
  9. Form small meatballs, about the size of a ping ping ball.
  10. Once all are formed, add the meatballs to the sauce. Carefully slightly sink them into the sauce, cover and cook for 20 minutes. Be careful stirring as the meatballs are tender.
  11. Discard the onion and basil leaf before serving.

 

Cauliflower Pizza Crust (Gluten Free)

Cauliflower Pizza Crust (Gluten Free)

 cauliflower gluten free low carb protein health food vegetable pizza snack kid children italian easy weight loss satisfying

Boy oh boy do I love pizza!  What I don’t love are the carbs, the white processed flours and preservatives in the crust.  Plus I’m always looking for a way to make something more nutritious without sacrificing flavor.

I posted a recipe for Cauliflower Cheese Sticks a little while ago and with the leftover cauliflower made myself a delicious cauliflower crusted personal pizza.  The technique is slightly different though and this recipe is for a medium size pizza.

The steps are really easy, there are just a few of them.  But it’s well worth it to me because I like knowing exactly what’s in my food and more importantly, what is not.

You’ll be impressed with yourself with what a delicious, nutritious and satisfying pizza crust you made.  Let’s get started shall we?

Ingredients:

  • 1 medium size head of cauliflower (you’ll make “rice” with it)
  • 1 egg (room temperature)
  • 3/4 tablespoon italian seasoning
  • 1/4 tablespoon dried onion flakes
  • 1/2 teaspoon olive oil
  • 3 tablespoon finely grated parmesan (like the kind that comes in a shaker)

Directions:

cauliflower gluten free low carb protein health food vegetable pizza snack kid children italian easy weight loss satisfying

HOW-TO make cauliflower rice.  This is so easy peazy, it’s ridiculous.  I took my head of cauliflower, trimmed off the big green stem and the leaves and took it to the grater.

I grated it just like cheese and it magically became cauliflower rice.  So genius.  I didn’t grate all the down to the stems, I just did all of the florets.  If you have a food processor you can put the “rice” in it for a few pulses to make it even finer.  Now that you have your “rice”, the rest is even easier.

  • Place your cauliflower rice in a microwave safe bowl and cook on high for 5 minutes.  Don’t add any water, just the cauliflower.  This will release a lot of the moisture in the cauliflower.
  • After the 5 minutes are up, lay out a clean dish rag and put 2 paper towels on top of it.  Place your cauliflower on the paper towels.
  • Let it cool down just a minute and wring out the water from your mixture.  I ended up using 2 more paper towels for a second wringing just to make sure I got as much water out as possible.

cauliflower gluten free low carb protein health food vegetable pizza snack kid children italian easy weight loss satisfying

  • In a bowl, mix the cauliflower, italian seasoning, onion flakes, olive oil and parmesan cheese.
  • In a separate bowl whisk the egg like you were making scrambled eggs.  Now add the egg to the cauliflower mixture.  Mix everything well.
  • Almost done.  Now form your mixture into a ball and place on a greased parchment paper lined baking sheet.  Flatten dough out to (about a 1/4 inch thick) make a round pizza crust.  You can make it any shape (heart, square, etc.) as long as it’s only about a 1/4 inch thick.  The thinner it is, the crispier your crust will be.

cauliflower gluten free low carb protein health food vegetable pizza snack kid children italian easy weight loss satisfying

  •  Bake crust for 12 – 15 minutes.

cauliflower gluten free low carb protein health food vegetable pizza snack kid children italian easy weight loss satisfying

  • You’ll want to see some browning around the edges before flipping.  A little more than I show in my photo above.  I flipped a little too soon (as you can see in the photo below).  It didn’t matter though, it will end up cooking more when the toppings go on.

cauliflower gluten free low carb protein health food vegetable pizza snack kid children italian easy weight loss satisfying

  • Once you’ve flipped it, it’s time for TOPPINGS!!!!  Add some sauce, veggies, fruit, meat, cheese, whatever you want and cook for another 5 – 6 minutes depending on how well you like your pizza done.
  • Word of caution, it will be hot so if you can stand it, let it cool off a couple of minutes before cutting.

cauliflower gluten free low carb protein health food vegetable pizza snack kid children italian easy weight loss satisfying

This pizza was amazing!  Make it a family fun night and divide up your cauliflower crust mixture into mini-pizzas that everyone can personalize.  Shape it into a heart crust for that someone special or do like I did and make it for yourself and don’t share with anyone 🙂