So there I was at Costco one weekend enjoying an interesting people watching episode when I found myself standing next to the PB2. I had heard about PB2 but wasn’t really sure what it was. So, being that I was in Costco, I threw it in my cart because I knew I needed it. I just didn’t know for what yet.
Later that night I was cruising Pinterest for what to do with PB2. I found a zillion recipes. I feel like I’ve been missing out on so many yummy things because of all the fat in regular peanut butter. So I wasted no time in picking a recipe.
If you don’t know about PB2, its a powdered peanut powder. Think, powdered peanut butter. 85% of the fat and oil is removed making it only 45 calories a serving compared to peanut butters 165 calories. It also has 1.5 grams of fat (no saturated fat) compared to peanut butters 16 grams of fat! That’s huge.
I love a creamy peanut sauce with my Thai food so I found this recipe, tweaked a couple of things, made it and LOVED IT. No more shying away from Thai peanut recipes because of all the fat in peanut butter!!
Chop those veggies!
Saute those veggies!
Whip up the sauce! So easy.
Combine shrimp with cooked veggies then add sauce. That’s it.
Easy Greek Lemon Chicken with Olives and Artichoke Hearts
When I say this recipe is easy, I really really mean it. Not only is it easy but its paleo, gluten free and low carb. Not to mention, delicious.
I found this recipe at Beauty and the Foodie, a great food blog that I found recently. Check it out if you get a chance. I made a couple of changes to their recipe like using boneless chicken breasts and kalamata olives for example.
Start to finish, this delicious Greek chicken bake took less than an hour. And it really could not have been easier. Serve topped with some crumbled feta if that’s your thang or some lemon slices for some extra zing. Yum-may!
Easy Greek Lemon Chicken with Olives and Artichoke Hearts - Paleo, Gluten Free, Low Carb
Honey Chipotle Chicken Meatballs – Paleo and Gluten Free
I had to hurry to take pictures of these because I I couldn’t stop eating them. Heed my warning, these will go fast. These chicken balls are paleo, gluten free and low-carb. LOVE these balls!
I have to admit, I was skeptical when I saw the original recipe for turkey meatballson MarthaStewart.com because the recipe didn’t call for any breading to bind the meatballs together.
I made some minor changes, used organic ground chicken and bam, it worked. It really worked. You just have to be a little gentle. I recommend reading the whole recipe through before starting.
Next time I make these, Ill be doubling the recipe because at this point, I don’t want to share any more of them. I’m seriously considering hiding the rest of them in the veggie crisper so the hubby won’t find them. I’m a greedy rabbit. I’ll eat these as a meal or as a quick protein snack on the go.
Recipe type: Paleo, Gluten Free, Low Carb, Protein
1 pound organic ground chicken
½ yellow onion, diced small
4 Tablespoons raw honey
2 Tablespoon extra-virgin olive oil
1 - 2 Tablespoon adobo sauce (can sub with sriracha sauce)
4 teaspoon cider vinegar
1 teaspoon chipotle flakes seasoning
1 teaspoon minced garlic (I used the kind from a jar)
½ teaspoon sea salt
¼ teaspoon ground pepper
Preheat oven to 375. Either use a cast iron skillet that goes from stove top to oven or foil line a baking dish.
In a large bowl combine ground chicken, onions, garlic, salt and pepper. Use your hands to combine everything together.
Form into balls, set aside. This recipe yielded 16 balls for me.
In a small bowl, whisk together raw honey, vinegar, adobe sauce and chipotle seasoning. The raw honey will liquefy after a minute or so, just keep stirring.
Heat olive oil in a skillet on medium/high. (I used a cast iron skillet so I could use it on the stove top and move it directly to the oven but you could use regular skillet, just add another ½ Tablespoon of olive oil at a time to make sure the meatballs don't burn if not using a cast iron skillet).
Once the oil is heated, place meatballs in pan and cook until they are browned all over. I cooked them on one side for about 6 minutes then using tongs, CAREFULLY flipped them over and cooked for another 6 minutes.
After browning the meatballs, place them in your foil lined baking dish and bake for 5 minutes.
Remove from oven and pour honey glaze over the top, coating each meatball.
Bake for 4 minutes, flip, spoon liquid over meatballs and bake for another 4.
Ever since being on vacation and missing my kitchen more than a normal person should, I have been needing to make a crock pot dish. Something about the crock pot makes me feel homey.
This super easy recipe has so much going for it. It has very few ingredients which of course warms my heart, paleo, protein dish, low-carb, and low calorie.
I made this and topped roasted brussel sprouts and added a slice of avocado and a squirt of lime over the top. Perfecto. I reheated the leftovers and had it in butter lettuce cups topped with a slice of avocado for a light lunch too.
I think I may have found a new love. Don’t tell my other love quinoa but jicama is quickly making it’s way into my regular rotation. I recently made jicama frieswhich totally satisfy my french fry craving.
Now I have a delicious healthy hash brown recipe. If you aren’t vegan, you can top this hash with an egg for a little protein. I love this hash all by itself, it’s got so much flavor.
I have to give credit to this awesome seasoning recipe I found at www.healthfulpursuit.com. I used their recipe as a great base for my own seasoning mixture. I made up a batch and kept it in a small mason jar to use for future recipes. I use this same exact seasoning mixture for this hash and my seasoned jicama fries. If you use lots of seasoning, double the recipe like I did.
2 Tablespoon paprika
1 Tablespoon dried oregano leaves
2 teaspoon onion powder
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon ground pepper
1 teaspoon dried ground sage
1 teaspoon dried thyme leaves
Pinch cayenne pepper
Combine seasoning ingredients in a jar with a lid and give it a good shake to mix everything up. Keep any leftover mixture for a future recipe.
When you compare jicama to potatoes, you can see why I love jicama so much.
Calories per 100g: Jicama has 38, Potato has 77
Carbs: Jicama has 9 compared to potatoes 17
Fiber: Jicama has 4.9 compared to potatoes 2.2
It’s a great low carb, low calorie alternative to potatoes. It also has vitamin C and potassium so jicama gets a thumbs up in my book. While jicama doesn’t get mushy like potatoes when cooked, I don’t mind the firmness at all.
Seasoned Jicama Hash with Onions and Bell Pepper - Paleo, Gluten-Free, Vegan