Stocked up, fueled up and ready to cook!

uIO0ArqgQmOeR5ilZJR4bwAfter an early trip to the grocery store I treated myself to this delicious breakfast bowl made with arugula, homemade lemon vinaigrette, leftover roasted butternut squash, chicken sausage, avocado and a soft boiled egg.  I’m fueled up and ready to cook!

Today’s recipes include lemon blueberry almond flour donuts, copycat Chipotle chicken and cilantro lime rice (made with cauliflower), baked spaghetti squash with broccoli, chicken and cheese, chocolate chia seed pudding, and of course a roast chicken for lunches during the week.

I’m also going to use up the leftover napa cabbage from the Albondigas Soup I made last weekend.  I always have sweet onions and bell peppers on hand so I grabbed a package of thin sliced beef and made a stir fry with some lemon grass paste and lime ponzu sauce.  Serve it over cauliflower rice or in a Paleo tortilla if you want, but for me the veggies and beef are enough.  To make it fully Paleo, the Ponzu Sauce would need to be replaced with Coconut Aminos.

Lemon Blueberry Donuts –  check these out!  I found the donut pan on Amazon after I saw this recipe on Pinterest.   I included a link to the item along with the recipe for the donuts below.  The donuts came out very moist and you would never know they were made with almond flour.  I will definitely make these again but I would cut back on the lemon juice.  It called for up to 3 tablespoons.  I used 2 1/2 and it was still a bit tart.

Copycat Chipotle Chicken and Cilantro Lime Cauliflower Rice –  I first made this chicken over the summer for my son’s graduation/off to college party.  He wanted a taco party so we did copycat versions of Chipotle chicken, beef barbacoa, pico de gallo, cilantro lime rice and the corn salsa.  The rice is one of my favorite things at Chipotle so I tried a cauliflower version today.  While it’s not as good as beautifully steamed jasmin rice, it’s a reasonable substitute.

The best roast chicken you’ll ever make – ditch the big roasting pan and break out the cast iron skillet.  Rub the skin with olive oil and season with salt and pepper.  Fill the cavity with onion, carrot, celery or lemon if you want but I leave mine as basic as possible.  Start the chicken in a 400º oven for 15 minutes and then drop it to 350° and roast according to the number of pounds.  You will find that the skin is beautifully browned and crisp and the meat is incredibly juicy.  After I remove the meat, I put the carcass, leg and wing bones back in the pan (minus the liquid that accumulated) and I roast the bones for 30 minutes.  The bones and carcass will be used to make homemade broth and when the broth is done, the scraps of meat will be a nice treat for my dogs.  See my earlier post about prepping meals for more information on my chicken broth process.  My friend Diana just messaged me with a picture of her cast iron skillet roast chicken.  I told her about this method at work last week so she gave it a try.  She said it is her new favorite way to roast a chicken!  She had never roasted the bones before making broth so she is going to try that too.


Chocolate Chia Seed Pudding – this just might become one of your favorite breakfast options.  So easy to make, just mix all the ingredients and leave in the fridge overnight to set up.  I top mine with berries and crushed almonds.  There are multiple recipes available for vanilla, maple, berry versions and there is even an Almond Joy version.

Vegan Chocolate Chia Seed Pudding! 6 ingredients, naturally sweetened and #vegan #glutenfree

Tonight’s dinner – Spaghetti Squash, Chicken and Broccoli bake –   I roasted the spaghetti squash and steamed the broccoli yesterday when I had some extra time on my hands.  I added chicken because we have a little bit of the roast chicken from last weekend leftover.  This recipe, like many I make is not fully Paleo.  I am using the cheese that is called for in the recipe.  Parmesan is a very low carbohydrate cheese so I do find a lot of “Paleo” recipes that include parmesan.  The mozzarella cheese that gets melted on the top of this dish is obviously very dairy forward but it has a nice amount of protein.  I have included a link to an article on choosing the right cheeses for a low carb diet.  I chose to bake mine in a casserole dish instead of saving the squash shells and stuffing them like the recipe calls for.





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