Sunday, December 21, 2014

Chicken Enchilada Stuffed Bell Peppers


Stuffed bell peppers make a super versatile dish, perfect for Paleo eaters.  Mix up whatever filling you'd like, with meat & vegetables of your choice, cut open some peppers, and bake 'em.  

For this recipe, I chose to go with an "enchilada" flavor profile.  I added the spices I would use for a red enchilada sauce, then combined it with tomatoes, green bell peppers, and cauliflower rice to bulk it up a bit.  I decided to shred up rotisserie chicken for this dish since we had one on hand- but you could easily grill up your own chicken for shredding.  

Feel free to switch up the spices and try other meats (ground beef would be good too!) to create your own stuffed pepper combo, then use the cooking directions here as a guide.

I hope you enjoy!

Ingredients:
  • 6 red bell peppers
  • 2 cups cauliflower rice (see my how-to here)
  • 2 cups shredded chicken (I used about 1/2 of a whole rotisserie chicken)
  • 1 can diced tomatoes
  • 1/2 white onion, diced
  • 1/2 green bell pepper, diced
  • 1 Tbsp tomato paste
  • 1 Tbsp chili powder
  • 1/2 tsp each:  cumin, oregano, garlic powder
  • 2 cups cauliflower rice (see my how-to here)
  • 2 cups shredded chicken (I used about 1/2 of a whole rotisserie chicken)
  • salt & pepper to taste

Directions:
  1. Preheat the oven to 375ºF.  
  2. Slice the top off of each bell pepper, and pull out the seeds/insides using your fingers.  Lay each bell pepper down on its side and slice off a thin layer of the bottom so that it will stand flat in the dish.  (Make sure you don't slice off too much- you don't want any holes in the bottom!)
  3. Combine the remaining ingredients in a large bowl & give it a good mix.
  4. Scoop the filling into the bell peppers, and place them in a large casserole dish.
  5. Bake uncovered for 40 minutes, or until the tops are lightly browned and the filling is heated through.  The bell peppers should be slightly softened.
*Tip:  If you're in a rush & want to speed up the cooking time, heat your filling in the microwave for a couple of minutes before baking.






 Let me know if you give them a try!  Comment below, or tag me in a picture on Instagram:  @justjessieb  :)
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Monday, December 15, 2014

German Chocolate Cake Bars (Paleo)


I recently asked my friends over on Instagram what they'd like to see here on the blog in the near future, and I got a couple of requests for Paleo-friendly holiday treats that could be packaged up for loved ones.  Since anything "German chocolate" is a favorite around here, I decided to come up with a bar version that could easily be sliced, plated, and given away.

These indulgent bars taste much like a traditional "7-layer bar" or something along those lines... chocolatey, coconutty, moist, and chewy; with all sorts of sweet & decadent flavors mixed in.  The best part, though, is that the work required to make them has got to be less than half!  

Simply mix up your crust, bake in the filling, and you're done!  Your soft & sweet German Chocolate Cake Bars are ready to be gifted, or just eaten  ;)

I hope you enjoy!
P.S.~  This recipe was very loosely based on one I found online from Paula Deen that is not at all Paleo...  Link here if you're interested!


For the Crust:

  • 1/4 cup each:  coconut flour, almond flour, cocoa powder, coconut sugar
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup coconut oil or grass-fed butter (melted)
  • 1 egg white (reserve the yolk!)

For the Filling:
  • 1/2 can coconut milk (I used "light")
  • 1/4 cup honey
  • 1/2 tsp vanilla extract
  • 1 egg + 1 egg yolk
  • 1/2 cup chopped pecans
  • 1/2 cup shredded coconut
  • 1 Tbsp coconut flour
  • 1/4 cup chocolate chips (I use the "Enjoy Life" brand)


Directions:

  1. Preheat the oven to 350ºF.
  2. Grease a 8 x 8" glass baking dish with coconut oil or coconut oil spray.
  3. Combine the crust ingredients and spread into the glass dish, pressing the edges up on the sides of the dish so that it can hold the filling.  (Make sure you reserve your egg yolk for the filling!)
  4. Bake for 6 minutes, then remove from the oven.
  5. While the crust is baking, combine the ingredients (minus the chocolate chips) for the filling in a large bowl.  Add the filling over your semi-baked crust, sprinkle with chocolate chips, and pop it back in the oven.
  6. Bake for 25-30 minutes, or until the top is lightly golden brown & the filling is set.
  7. Allow to cool completely (I even transferred mine to the fridge for awhile) before slicing into squares.
*Makes 12-16 bars..... Double the recipe & bake in a 13 x 9" pan for a large batch!


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Tuesday, December 9, 2014

Paleo Biscuits & Gravy


I was a pretty picky eater growing up.  For many foods I would decide that I "didn't like that", without ever even trying it.  Biscuits & gravy was one of those dishes I decided sounded gross and did not want to try....

Fast forward 15 years & I'm living with the man of my dreams, whose all-time favorite pre-Paleo breakfast was biscuits & gravy.  After creating amazing Paleo Drop Biscuits, a "biscuits & gravy" dish was the next logical step.  So I made it, had Dathan do all of the taste testing, ate it begrudgingly..... and fell in love.

The moral of the story is:  try this.  Whether you are Paleo or don't care about healthy eating; love sausage gravy or loathe it; you have got to try this.  It's a guaranteed success!

PS:  If you're feeling hesitant about a coconut milk base.... don't!  You won't taste any coconut flavor.


Ingredients:

  • 1 recipe Paleo Drop Biscuits (bake 'em while you make the gravy)
  • 1 lb pork breakfast sausage
  • 1 can coconut milk
  • 1 Tbsp coconut flour
  • salt & pepper

Directions:

  1. Bake a batch of drop biscuits according to the recipe.  While they are baking...
  2. Remove casings from your sausage, and cook in a skillet until crumbled & no longer pink.  Transfer the sausage to a separate bowl, leaving the rendered fat in the pan.
  3. Leave your skillet on medium heat, and add the coconut flour to the fat-- mixing with a wooden spoon until it looks like a thickened paste.
  4. Add the coconut milk about 1 cup at a time, whisking as you pour.  Continue whisking as it bubbles & thickens to your liking.  
  5. Once it reaches the thickness you prefer, add salt & plenty of black pepper.
  6. Stir in the cooked sausage, and pour over hot biscuits.
  7. Serve & enjoy!!


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