Egg Roll in a Bowl

 

 Low-Carb Easy To Make Egg Roll In A Bowl - Stylish Cravings

Ingredients

• 1 pound ground sausage, (HW: chicken, turkey, ground pork, ground beef) 
• 7 cups  Coleslaw mix 
• 2 tbsp  coconut aminos
• 1 tbsp ginger
• 1 tsp garlic powder
• 1/2 cup green onions (HW: Optional for sulfate/sulfite sensitivity)

Instructions

1. Cook meat stirring and crumbling until cooked through. 

2. Stir in Coleslaw mix, garlic, ginger, soy sauce, and stir. 

3. Top with green onions and drizzle with more soy sauce (or coconut amino) or sweet and sour sauce.

Buffalo Chicken Sweet Potato Skins

• 3 small, round sweet potatoes or yams
• 3 tablespoons coconut oil, melted
• 4 strips of bacon
• 2 cups cooked chicken, diced 
• 1/4 small yellow onion, minced
• 1 garlic clove, minced
• 1-1.5 cups hot sauce (I used Frank's Hot Sauce) - depending how spicy you want yours. I used 1.5 cups
• 3 tablespoons blue cheese (not paleo, but a primal option. it will be fine without it)
• salt and pepper, to taste
• 1 cup shredded raw cheddar cheese 
• 1 avocado
• 1/2 lime, juiced
• 1/2 lemon, juiced
• 1/2 teaspoon cumin
• salt, to taste

Directions

1. Preheat oven to 400 degrees.
2. Place sweet potatoes onto a baking sheet. Brush potatoes liberally with melted coconut oil. Use a fork to poke holes in each sweet potato.
3. Place in oven and bake for about 45 minutes to 1 hour. Check at 45 minutes to see if they are soft when you squeeze them. Then remove from oven.
4. Let the sweet potatoes cool for about 30 minutes. While the sweet potatoes cool, place 4 pieces of bacon on a rimmed baking sheet and into the oven for 10-15 minutes or until completely cooked. Remove from oven and dice into small pieces. Then preheat the oven to 450 degrees.
5. Once sweet potatoes are cool to touch, cut each one in half, lengthwise. Scoop out the most of the sweet potato with a spoon, leaving a layer above the skin. Place half of the sweet potato mash into a medium bowl. (I ate the other half with breakfast, so keep for leftovers)
6. Now using the bacon fat that has been left behind from cooking, brush each sweet potato skin with baconfat (you could also use coconut oil here). Place in the oven, skin-side up, for 5 minutes. Then flip, brush with bacon fat, and place in the oven for 5 more minutes.
7. While the skins finish baking, in the medium bowl containing half of the sweet potato mash, add chicken, onion, garlic, hot sauce, blue cheese (optional), diced bacon, and salt and pepper. Mix well.
8. Remove the sweet potato skins from the oven and fill each half with the chicken mixture. Smooth out the top and sprinkle generously with shredded cheese.
9. Place back in the oven once more for 5-10 minutes, or until cheese begins to slightly bubble. Then let cool for 5 minutes.
10. Lastly, place avocado, lime, lemon, cumin and salt in a food processor and puree until smooth. Add mixture to a ziploc bag, cut a small hole in the corner of the bag, then decorate the sweet potato skins however you see fit. I made a football. Kind of. You get the point.
11. Serve right away!

    

Lasagna Stuffed Chicken Breasts

https://cleanfoodcrush.com/lasagna-stuffed-chicken-breasts-clean-eating/

• 4 chicken breasts about 6 ounces each
• 1 Tbsp dried oregano
• 2 fresh garlic cloves, minced
• 1 cup all-natural marinara sauce 
• 1 free range egg
• 1 cup ricotta cheese
• 1/4 cup shredded fresh parmesan cheese
• 4 thin mozzarella slices (HW: or fresh sliced/grated)
• 2 Tbsps chopped fresh parsley
• 1 Tbsp fresh thyme leaves 
• 4 Tbsps fresh chopped basil, divided
• sea salt and fresh ground black pepper 

Instructions

1. Preheat the oven to 375 degrees f. and spray, or brush a baking dish with cooking oil.
2. Using a sharp knife cut a deep pocket into the side of each chicken breast.
3. Season with a touch of sea salt, black pepper, oregano, garlic and add a tiny drizzle of olive oil. Using your hands rub the seasonings/oil into the chicken very well.
4. In a small bowl whisk the egg together with ricotta cheese, parmesan, fresh parsley, thyme, 2 Tablespoons of basil, and a pinch of sea salt and pepper. Whisk well to combine mixture.
5. Stuff the ricotta mixture equally into each chicken breast pocket that you created, then gently place the stuffed breasts into the prepared dish.
6. Spoon marinara evenly over the chicken breasts.
7. Cover with a lid, or foil and bake for about 25-30 minutes, or until chicken is cooked through.
8. Arrange the mozzarella slices over each chicken breast and bake uncovered for an additional 2 minutes, or until cheese is melty.
9. Sprinkle with fresh chopped basil and enjoy! 

STRAWBERRY SPINACH PASTA SALAD WITH ORANGE POPPY SEED DRESSING

From Creme de la Crumb

• 8 ounces penne noodles, cooked according to package directions (GF)
• 2 cups packed fresh baby spinach leaves
• 1 cup sliced strawberries
• 1 cup pineapple chunks
• ¼ cup dried cranberries, or dried blueberries
• ½ cup salted cashews, or other nut like pecans or walnuts

orange poppy seed dressing

• ½ cup extra virgin olive oil
• ⅓ cup apple cider vinegar
• ¼ cup plain greek yogurt ( Hw: you can omit for dairy free) 
• 1 tablespoon dijon mustard
• 3 tablespoons honey
• ⅓ cup orange juice
• 2 teaspoons poppy seeds
• optional: pinch of salt and pepper

You can also add chicken or steak. 

Paleo Nightshade-Free Sweet Potato Chip Nachos

https://cleaneatingveggiegirl.com

1 TB of red palm oilthe greens of one large leek, chopped
1 lb of grassfed ground beef (or ground turkey)
1 tsp pink Himalayan sea salt
1 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground cinnamon
Romaine, butter, or iceburg lettuce, shredded
1 5 oz bag of Paleo sweet potato chips (I often buy mine from Thrive)
1/2 small red onion, diced
1 2.25 oz can of sliced black olives
a double-batch of homemade guacamole
4 green onions, chopped

1. In a large skillet over medium high heat, melt the red palm oil.  Once hot, lower the heat to medium and add leek greens.  Saute for approximately five minutes, or until softened.

2. Once softened, add ground beef and cook until no longer pink.  Season with salt, turmeric, garlic powder, onion powder, and cinnamon.

3. While the meat is cooking, prepare the toppings.

4. Compile nachos in the following order: lettuce, sweet potato chips, taco meat, red onion, black olives, guacamole, and green onion.

CHICKEN FILLING:

• 2 boneless, skinless Chicken breasts
• 2 med. onions
• 8 white mushrooms (optional)
• juice of 2 limes
• 1 Tbsp. coconut oil
• 3 Tbsp. olive oil
• 1 1/2 tsp. pink salt (or sea salt)
• 1 Tbsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. oregano
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 2 1/2 tsp. ground cumin **OMIT FOR STRICT AIP**
• 1/2 tsp. black pepper **OMIT FOR STRICT AIP**​​

METHOD:

• In a med. mixing bowl, stir together the lime juice, olive oil, & all spices. Slice chicken into thin strips. ​Put it into the oil/spice mix and stir to coat evenly. Set aside.
• Slice onions into thin half-rings. Slice mushrooms into slices. Sauté onion & mushroom in the coconut oil; med-high heat until thy are just starting to brown.
• Add the marinated chicken to the pan with the veg. Sauté until cooked through.

EASY GUACAMOLE:

• ​2 ripe avocados
• 2 lg. cloves of garlic, minced
• juice of 1 lime
• 1/4 tsp. pink salt (or sea salt)
• 1/4 tsp. onion powder
• 1 Tbsp. thick coconut milk (no additives)

​METHOD:

• ​Place all ingredients into a bowl. Mash, or mix with a mixer, until mostly smooth.

---

Tip: Don't want the tortilla? Use lettuce wraps! Or add the filling & guacamole to a bowl of baby spinach for an easy fajita salad!

(the link was broken for her tortillas so here is another recipe)

https://paleoglutenfree.com/recipes/best-ever-5-minute-cassava-flour-tortillas/

Best Ever 5 Minute Cassava Flour Tortillas

The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious!

INGREDIENTS 2 cups cassava flour be sure to use Anthony's Goods brand! This recipe will not work with tapioca flour! 1 cup coconut milk canned or boxed 1/2 cup olive oil 1/2 cup water 1-2 teaspoons sea salt to taste 2 teaspoons garlic granules fresh cracked pepper to taste- about 1-1 1/2 teaspoons olive oil for cooking

INSTRUCTIONS

1. Combine ingredients for the tortillas in a medium size bowl and mix together until well combined. The dough should stick together and be a smooth consistency.
2. Divide the dough into 10 equal parts and shape into balls. On a piece of parchment paper roll and pat each section of dough into a thin tortilla. You can use your hands or a rolling pin for this. If the dough is sticking sprinkle lightly with cassava flour.
3. Heat a fry pan on the stove over medium/low heat. Drizzle the pan lightly with olive oil for cooking.
4. Cook the tortillas for about 1-3 minutes in each side until it reaches desired consistency. You can make them crisp or soft. It's up to your personal preference!