Back to Paleo…

I got a little Paleo lost over the holidays but I am back to another strict 30 days.  Day 2 in and I already have the sugar withdrawal headache.  I know it gets betters so I just need to stick it out.

I made a new recipe tonight for dinner.  Sharing as it was not too bad.  I also made the Paleo BBQ sauce last night which was too thick and tomatoey for my liking.  I posted the recipe here too just in case you are interested in that too.

Coconut Chicken Nuggets with Paleo BBQ Sauce
Recipe Link:  http://www.multiplydelicious.com/thefood/2011/09/coconut-chicken-nuggets-with-paleo-bbq-sauce/

Ingredients:
1 pound ground chicken
1 egg yolk
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ cup + ½ cup almond flour
½ cup unsweetened shredded coconut
½ cup coconut oil
Salt and Pepper

Instructions:
Preheat oven to 375 degrees.
In a bowl combine ¼ cup almond flour, ½ cup coconut and salt and pepper.  Mix to combine.
In a separate bowl, combine the ground chicken, ½ cup almond flour, onion powder, garlic powder, egg yolk and salt and pepper.  Mix well until everything is incorporated.
In a sauté pan, melt coconut oil on medium heat.  Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture.  Repeat with the remaining chicken.  You should make about 15 to 18 chicken nugget/balls. (I made mine more flat so they were more like traditional nuggets and less like meatballs)
In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes.  Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through.  Repeat with the remaining chicken nuggets.
Allow nuggets to cool and serve with Paleo “BBQ” Sauce (recipe follows).

Paleo BBQ Sauce

Ingredients:
3/4 cup fresh orange juice
2 tablespoons apple cider vinegar
10 tablespoons tomato paste (if i make this again, I will use less tomato paste)
4 tablespoons shallots, minced
4 cloves garlic, minced
1/2 teaspoon mustard powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon coconut oil

Instructions:
Heat coconut oil in a saute pan over medium heat.  Place minced shallots and garlic in sauce pan until soft.  Stir in remaining ingredients and simmer over low heat for 15-20 minutes.

I had a salad on the side but didn’t take a picture of that…..

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