I am loving this next recipe. Coconut and chicken is like a match made in heaven. And this next recipe, is surely no exception! Not only is this chicken rolled in coconut flakes but in coconut flour and coconut milk as well!!! It's a delicious combination your entire family will sure to love! (Mine couldn't seem to get enough!) 

Enjoy! ;)

(Gluten Free, Dairy Free, Paleo)

Yields 4-6 servings 
Ingredients: 

• grapeseed oil or other high temp cooking oil
• 2 boneless, skinless chicken breasts
• about 1/4 cup coconut flour*
• 1 cup unsweetened shredded coconut flakes
• 2 eggs, slightly beaten
• 1 Tbsp coconut, almond or rice milk
• sea salt and pepper to taste

Directions: 

1. Mix the egg and milk together in a bowl and set aside. Place the coconut flakes in another bowl and set aside.  
2. Preheat the oil in a large skillet over medium to medium high heat. 
3. Cut the chicken into strips about 1 inch wide. Salt and pepper according to taste. (They're even yummy without salt and pepper too!)
4. Roll the raw chicken into the coconut flour. Then dip into the egg and milk mixture, coating completely. Finally, roll the chicken in the coconut flakes. (I like to prep all of my chicken before cooking. See picture above.)
5. Fry the chicken in your prepared pan until golden brown on each side. 

Store any leftovers in an airtight container in the fridge and consume within 3 days. If you're not Paleo (grain-free) this chicken also goes great served over rice. 

*You may need more or less depending on your rolling. Why coconut flour you may ask? It's super high in fiber and a great source of iron. AND by using it, it makes this dish Grain Free!

Ever wonder what pumpkin pie tastes like as a bread? Walla! This gluten free paleo bread is moist, yummy, and may even help you forget you've been laying off the grains... Enjoy!

(Gluten Free, Dairy Free, Grain Free, Paleo) 
Created by jalene but inspired by my Almond Cranberry Pound Cake

Makes about 8-10 (1-inch thick) slices
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 2/3 cup brown sugar
• 1 & 1/2 tsp pumpkin pie spice
• 1/4 tsp sea salt
• 1 & 1/2 tsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
  
• 1/2 tsp xanthan gum (or to make truly corn-free use guar gum)
• 2 eggs
  
• 2 tsp gluten free vanilla extract
• 1/4 cup + 2 Tbsp water
  
• 2/3 cup pumpkin puree

Directions:

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper. 
2. In a large bowl, combine the almond flour, coconut flour, brown sugar, pumpkin pie spice, salt, baking powder (or sub) and xanthan gum (or sub). Whisk to combine. 
3. In a mixing bowl, add your eggs and beat for 30 sec. Add the vanilla extract, water and pumpkin puree. 
4. Mix the dry ingredients with the wet and mix until uniformly moist. 
5. Scoop the batter into your prepared pan and smooth down the top. 
6. Bake for 60 minutes or until the top is starting to brown and will slightly bounce back up with touched. Allow bread to cool in the pan for 5 minutes before removing. 

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.

Wow, kudos to anyone that has more than 1 child... Life is busy with 2 kids! Luckily new babies sleep a lot which is a little tender mercy to moms so they can adjust to the new life I guess. 

Luckily, my husband has been a huge help with the transition as well. He made me breakfast for a good week and helped out with the dishes. As I get back to creating in the kitchen, it makes me laugh to find all the creative places he put the dishes away in. At least everything is clean, right? 

Well, life continues on as normal now as a new mom of 2! Even my bananas are brown (which if you know me, is perfectly normal). I seem to always have some brown bananas on hand despite my best efforts to use them before that point! No worries though! I just invented a new Paleo bread!! Introducing Paleo (Grain Free) Banana Bread!

Enjoy! 

(Gluten Free, Dairy Free, Grain Free, Paleo)
Created by jalene but inspired by my Almond Cranberry Pound Cake Recipe

Makes about 8-10 (1-inch thick) slices
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 1/2 tsp xanthan gum (or to make corn-free use guar gum)
• 2/3 cup sugar or evaporated cane juice sugar
• 1/4 tsp sea salt
• 1/2 Tbsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
  
• 2 eggs
  
• 2 tsp gluten free vanilla extract
• 1/4 cup + 2 Tbsp water
  
• 2 ripe bananas

Directions:

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper. 
2. In a large bowl, combine the almond flour, coconut flour, sugar, salt, baking powder (or sub) and xanthan gum (or sub). Whisk to combine. 
3. In a mixing bowl, add your eggs and beat for 30 sec. Add the vanilla extract and water. 
4. Mix the dry ingredients with the wet and mix until uniformly moist. (Batter will thicken as it sits.)
5. Scoop the batter into your prepared pan and smooth down the top. 
6. Bake for 55 minutes or until the top is starting to brown and will slightly bounce back up with touched. Allow bread to cool in the pan for 5 minutes before removing. 

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.

Don't be fooled by the healthiness of this next recipe! It's super yummy and you'll be plenty satisfied with all the wonderful variety and flavors.  I wish I could claim this glorious recipe but it was originally created by the tastykitchen. I simply adapted it to fit our needs. I've been searching for recipes that my entire family can all eat right now because my husband is currently on a special Intense Cleanse similar to the Candida Cleanse. Not only can he not have wheat or dairy but a whole bunch of other foods as well! It basically boils dinner down to mostly veggies and meat. ;) (Which, don't get me wrong, are always great to have but I LOVE variety!)

Be sure to see the recipe alterations for special diets.

(Gluten Free, Can be Dairy Free, Grain Free, Paleo)
Adapted by jalene by inspired by the Tastykitchen.com

Ingredients: 

• 1 whole spaghetti squash
• 2 Tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1 cup gluten free chicken broth, divided
• 1/3 cup sun-dried tomatoes, chopped
• 2 cups broccoli florets
• 1 cup frozen peas 
• 2 chicken breasts, cooked & sliced
• 1/4 cup grated Parmesan cheese (for dairy free use 2 Tbsp of Nutritional Flakes instead)
• sea salt and fresh ground pepper to taste

3.   In a large, deep skillet, heat olive oil over medium-high heat. Add garlic and saute for 1 minute. 
4.    Add 1/4 of the chicken broth, sun-dried tomatoes, and broccoli. Saute for 5 minutes. Add the peas, chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup parmesan cheese into the mixture (just enough to thicken the chicken broth). If using Nutritional Flakes, the sauce may not thicken fully.
5.    Reduce heat to medium-low, cover, and simmer for 3 minutes. Serve mixture on top of spaghetti squash or combine all together. Garnish with more parmesan cheese.

 

This recipe can be used on Dr. Nielsen's Candida Cleanse. Simply omit the cheese, and sub fresh tomatoes for the sun-dried. 

I LOVE lemon anything this time of year as it starts to warm up! It just seems like the perfect fresh welcome to Spring.  But oh wow! I've really done it this time. I've been playing mad scientist in my kitchen again! I've created a GREAT lemon & poppy seed pound cake that is seriously so good, you'll never know it's GRAIN FREE! 

I've been trying to experiment more with almond and coconut flour and this combination is just right on! It's crazy to think that almond and coconut can even mock what wheat does but you seriously will not be able to tell the difference! (If you haven't tried my Almond Cranberry Pound Cake Recipe, you should! It's similar to this one but with a completely different flavor.)

The only problem with this lemon & poppy seed bread... it disappears too quickly! You'll have to hide it, ration it, bury it in the backyard... to make sure you even get a bite! ;) Enjoy! 

(Grain Free, Gluten Free, Dairy Free, Paleo)
Created by jalene but inspired by my Almond Cranberry Pound Cake Recipe

Makes 1 loaf, (8-10 1 inch slices)
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 1/2 tsp xanthan gum (or to make corn-free use guar gum)
• 2/3 cup sugar or evaporated cane juice sugar
• 1/4 tsp sea salt
• 1/2 Tbsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
  
• 3 eggs
  
• 1 Tbsp packed lemon zest (finely grate the outside of a lemon)
• 3 Tbsp freshly squeezed lemon juice
• 3 Tbsp water
• 1 Tbsp honey
• 2 to 3 tsp poppy seeds 

Directions: 

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper. 
2. In a medium size bowl, combine the almond, coconut flour, xanthan gum (or sub), sugar, salt, and baking powder (or sub). Whisk to combine. 
3. In another mixing bowl, add your eggs and beat for 30 sec. Add the lemon zest, lemon juice, water, and honey. 
4. Mix the dry ingredients with the wet and mix until uniformly moist. (Batter will thicken as it sits.) Quickly fold in the poppy seeds. 
5. Scoop the batter into your prepared pan and smooth down the top slightly. 
6. Bake for 45 minutes or until the top is starting to lightly brown and will slightly bounce back up with touched. 

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.

Psst! Want to try a healthier alternative? Try subbing chia seeds for the poppy seeds! 

I have a NEW holiday favorite!!! Seriously, does anyone know why it is called "Pound Cake" though? 
After creating this recipe I can take a guess... because I LITERALLY wanted to pound this cake down! We actually ate so much that I had to made another batch to take pictures! Ha ha. 
It's that good.

My husband was surprised how moist it was and tasted like the gluten version. You could definitely serve this to people and they WOULD NOT know it's gluten free! 

I love that it's made with almond and coconut flour so it's not only gluten free but grain free as well! Almond flour is packed with great protein (among other benefits) and the coconut flour provides great fiber and is low carb. And don't even get me started on the cranberries!  After you read about the benefits you'll wonder why you don't eat them everyday! In fact, cranberries are super cheap this time of year (after Thanksgiving) so you can save $ by stocking up and freezing some now.

Well, I think you're going to LOVE it!  ;) So, without further ado...

(Gluten Free, Dairy Free, Grain Free, Paleo, Can be Corn Free)
Adapted by jalene from a recipe by askgeorgie.com

Makes about 8-10 (1-inch thick) slices
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 1/2 tsp xanthan gum (or to make corn-free use guar gum)
• 2/3 cup sugar or evaporated cane juice sugar
• 1/4 tsp sea salt
• 1/2 Tbsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
  
• 3 eggs
  
• 2 tsp almond extract
• 1/4 cup + 2 Tbsp water
  
• 1 & 1/4 cup cranberries (I used frozen) or you can do 3/4 cup cranberries and 1/2 cup diced apples

Directions: 

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper. 
2. In a large bowl, combine the almond, coconut flour, sugar, salt, baking powder (or sub) and xanthan gum (or sub). Whisk to combine. 
3. In a mixing bowl, add your eggs and beat for 30 sec. Add the almond extract and water. 
4. Mix the dry ingredients with the wet and mix until uniformly moist. (Batter will thicken as it sits.) Quickly fold in the cranberries. 
5. Scoop the batter into your prepared pan and smooth down the top. 
6. Bake for 45 minutes or until the top is starting to lightly brown and will slightly bounce back up with touched. 

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.