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
I had some organic ground chicken so I went browsing and found this awesome PF Chang-like Paleo Lettuce Wrap recipe at CaveGirlCuisine.net. I normally will find a recipe that inspires me to recreate a healthier version but this recipe needed very little change at all. The only edit I made was that I used cooking sherry instead of white wine vinegar, otherwise everything was the same.
I was so impressed at how fast this meal came together. No complicated instructions, uses just 1 pan and you only have to dice up a few things. Easy peazy lemon squeezy right?
i’m a sucker for anything that can be used in a lettuce wrap. I found this non-gmo living butter lettuce at my local grocer a while ago and fell in love. They last forever because it’s live and I use them to make blt’s or tuna “sammiches”, etc. I don’t eat bread but who needs to with these little convenient lettuce cups?
This recipe yielded 10 – 11 lettuce wraps so we had leftovers since it’s just the hubby and I. Just keep the chicken mixture in the fridge in a covered bowl and reheat as needed. It reheats really good. Throw a few slivered almonds and green onions to garnish if you want to get all fancy 🙂
A second round of these has already been requested. I’m going to try them with organic ground turkey next. I’m confident they will be just as good, just a little less fat which isn’t a bad thing. Enjoy.
⅓ cup scallions, chopped (the white part, reserve the green part for garnish)
4-5 cloves garlic, minced OR 3 teaspoons already minced from a jar
1 Tablespoon fresh ginger, minced
1 Tablespoon sesame oil
¼ cup slivered almonds
3 Tablespoons coconut aminos (can sub with soy sauce but then it wouldn't be paleo)
1 Tablespoon cooking sherry OR white wine vinegar
1 Tablespoon Scriracha hot sauce
1 Tablespoon monk fruit or swerve
1 teaspoon Dijon mustard
¼ teaspoon sea salt
In a medium/large skillet heat sesame oil and add ground chicken. Cook until almost done. You will be cooking it longer when the other ingredients are added so you don't want to overcook it in the beginning.
Add mushrooms, scallion, ginger and coconut aminos. Cook until scallions and mushrooms are softer.
Stir in garlic, almonds, sherry, mustard, Scriracha, monk fruit and salt. Cook off most of the liquid over medium heat, stirring occasionally.
Spoon mixture into lettuce cups, top with slivered almonds or the green parts of the scallions as a garnish.
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.