Pizza Chicken (Keto)

IMG_8467After a long break, I’m back with more recipes! Pizza continues to be a favorite taste; however, I have to spread out how often I have the fathead pizza crust.  It’s delicious, but ultimately I just want the real deal (sidebar: when I’m visiting Kansas City, I absolutely eat the real thing at PIZZA 51–trust me here – it’s worth the carbs).  Ultimately, it’s the flavors of pizza that I want, so I’ve come up with a bunch of ways to get that flavor in different dishes.  They can all be made with whatever toppings you want.  Next time I’ll make this with my favorite P51 toppings: sausage and cream cheese.  Seriously, don’t knock it until you try it – cream cheese is DELICIOUS on pizza!

Today’s vehicle of choice was boneless, skinless chicken thighs (not something I keep around the house, but they were waaaaaaaay cheap at the grocery today, so I picked some up).  I’ve made this with regular chicken thighs before, and it’s even tastier, especially if you manage to keep the sauce around the chicken, and not on the crispy skin part, but this was still really good.  I made enough to eat it for lunch every day this week, and I may even add extra toppings throughout the week.  Try it out and have fun with it!

Pizza Chicken (Keto)

Nutrition: Calories (344), Total Fat (20.6 g), Sat Fat (5.4 g), Cholesterol (28.1 mg), Sodium (509.6 mg), Total Carbs (6.3 g), Fiber (1 g), Net Carbs (5.3 g), Sugars (4.1 g), Protein (34.7 g)

2# chicken thighs

1 Tbsp bacon fat (or fat of choice)

1-2 C Vodka sauce (this is slightly higher carb, but delicious – if you use a different sauce, it’ll alter the nutrition)

2 C shredded mozzarella-provolone blend

1/3 C sliced pepperoni (or toppings of choice)

Pinch each of basil and oregano

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1.- Preheat oven to 350.  In oven-safe skillet, heat fat over slightly higher than medium heat.  Season chicken with salt and pepper on both sides.

2.- When skillet is hot, cook chicken 5-10 minutes on each side.  If using thighs with the skin on, flip the chicken so the skin is up at the end.

3.- Pour sauce over chicken (or around and in between if using skin).  Cover with shredded cheese and toppings.  Sprinkle with basil and oregano.  Put the whole skillet in the oven for 30 minutes (until chicken is cooked through).  Remove and serve with a little extra cheese on top.  Alternatively, you can also add a little cheese at the end and stick the skillet under the broiler for a few minutes.

Buon appetito!

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Keeping Keto at Disney World

mk_crystalprerover_20170201_7938321358Last week we took Isak and met my parents at Disney World for the week.  We go every January near the end and celebrate Isak’s birthday early.  It is literally my favorite week of the year.  This year, I had lots of people ask me if we were breaking our food rules for the trip.  Nope, not at all!  It wasn’t the easiest thing to do, I’m not going to lie.  Not because there were so many temptations, because at this point, temptations aren’t really a “thing” anymore.  Yay keto–cravings disappear.  It wasn’t the easiest thing to do because literally, 95% of the food found at Disney contains grains or sugar, which we avoid.  There was one night at Epcot where we each had a quarter of a gluten-free roll.  It was really good as far as gluten-free goes…but most of that stuff feels like wet sawdust in my mouth, so the texture wasn’t appealing.

The thing about staying keto at Disney is that you have to implement some preparation and research.  I did not find any acceptable snacks on the menus of any of the restaurants beforehand when I was researching, so I knew that we were going to have to keep easily portable snacks.  Also, there isn’t much in the way of breakfast food (that isn’t ridiculously overpriced), so we knew we were going to keep a bunch of compliant stuff in the fridge at the resort.  Typically I don’t eat breakfast because of the intermittent fasting (though as of this week I’ve flipped my fast over, but that’s for a later post), but when we’re walking 10-15 miles a day in the parks, I eat more often.

For the fridge and pantry in the resort, we kept: pre-cooked bacon, black forest ham, cream cheese, french onion dip, string cheese, pork rinds, and pepperoni.  If you haven’t tried pork rinds with french onion dip, you’re missing out.  Try it now.  For portable park snacks, my only requirement was that they didn’t need to be kept chilled.  I didn’t want to carry a cooler pack in the park.  We carried macadamia nuts.  Lots and lots of macadamia nuts.  I also kept a few Atkins bars in the bag, and for Isak we had single bags of nut/dried fruit mix.

Now for the fun part…the meals!

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Neither of us could remember where the turkey legs were sold at Magic Kingdom, but after asking 900 cast members, we finally got the right location: the tavern in Adventureland, across from Pirates of the Caribbean.  This was our first stop as soon as we got to the park.  Usually we fly in and wait until the following day to go to the parks; however, we were able to snag an extra day, so JR and I went as soon as we got off the Magic Express and got Isak situated in the resort with Gammy and GrandDan.  We split one turkey leg between the two of us and dipped it in a few packets of mayo.  Everything tastes better at Disney, you know.

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Breakfast on official day one: steamed heavy cream with sugar-free vanilla syrup from Starbucks at Epcot.  This is Isak’s favorite drink.  He calls it “warm chocolate,” no matter what sugar-free flavor it is.  The vanilla though…it tastes like hot-off-the-stove vanilla custard filling.  It’s delicious.  That and a handful of cashews kept him going until lunch.

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This one was my favorite table-service meal of the trip (and yes, I left the handful of fried wonton skins on–they weren’t enough to kick me out of ketosis and Epcot is always where we walk the most).  This is the Beijing Roast Duck Salad from Nine Dragons in China, in the World Showcase at Epcot.  One alteration had to be made: the hoisin sauce dressing was out because, well, hoisin sauce.  Instead, they gave me a small pitcher of the potsticker sauce, which was to die for.  Seriously, my favorite meal of the week.

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In The Seas, at Epcot, there is a restaurant called Coral Reef.  Honestly, we go here for the experience because you’re basically eating inside a giant aquarium.  In my opinion, the food is decent, but it’s not the best food ever.  I got the grilled New York strip steak with double veg instead of veg and mashed potatoes.  We had them bring out extra butter because it wasn’t nearly fatty enough.  This is where the gluten-free rolls were.  Like I said, as far as gluten-free rolls go, those were pretty good, especially when slathered with butter.  If you’re looking for that option, definitely hit up Coral Reef.  JR got the heirloom tomato salad thing here.  I gave him half of my steak and we pretty much ate off of each other’s plates.

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You can’t really tell what this is from the picture, as is frequently the case when making keto alterations, but this is a bacon cheeseburger from Cosmic Ray’s in Magic Kingdom.  They have a topping bar there where we added the mushrooms, onions, and (not pictured) some garlic ranch dressing.  It was a pretty good burger.  JR and I split the burger and…

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…the Greek salad, from the same place.  It was a pretty rockin’ Greek salad, in case you were wondering.  The chicken looks huge, but really it’s just pounded out thin.  The feta wasn’t as good as the stuff we get from Ali Baba; however, it was a decent substitute (and let’s be honest, if you don’t have a refined palate for Middle Eastern food, you won’t notice the difference).  We also put the garlic ranch on this salad.  Yeah, I really liked it.

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This was an Italian sausage without the bun from whatever that sausage company is at Disney Springs (what used to be called Downtown Disney).  The sausage was our least favorite thing of the trip.  It was just “meh.”  Those pickles were awesome though.  Seriously awesome.

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This is actually one of the meals we had at the airport in Atlanta on the way back to San Antonio.  I forget what the place was called, but it’s similar to a Chipotle-type deal.  It was a steak burrito bowl.  Why do deconstructed foods always look like a pile of stomach contents?  Regardless, it was tasty.

I didn’t remember to take pictures of all the food we ate in the parks, so here are the other items we had that I can remember:

Chili Cheese Coney without the bun from that Casey’s hot dog place on Main Street in Magic Kingdom (a delicious addition to our curbside seating for the Festival of Fantasy parade!)

Caesar salad with salmon at the Prime Time Diner in Hollywood Studios.  This restaurant was so fun!  The staff is a hoot and the decor is hilarious.  The salad was great.

If you have any questions about going keto-friendly at Disney, feel free to ask me!  Before going, I spent an hour on the phone with one of their dietary people, who helped me navigate all of the menus in order to find compliant food that wasn’t all burger-without-a-bun situations.  But really, if you’re only going to try one thing from this list, get the salad from Nine Dragons.  You won’t be disappointed.

Avocado Chicken Bombs (Keto)

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A friend and I went out to dinner recently at Chuy’s and discovered something delicious: the stuffed avocado.  Or, at least the version of it that I had them make for me.  It’s typically breaded in panko and fried that way; however, I can’t have panko and they can’t fry it without.  The chef came out to talk to me and we worked out a similar dish, and I thought I would mess around with it once I got home.  The other thing that is like crack at Chuy’s is their jalapeno ranch dressing.  Duh.  Anyone who has been there knows that.

With the same friend coming over to our house for dinner a couple weeks later, that was the perfect time to come up with a similar recipe, try to replicate the dressing, and then unveil the final product at dinner.  This was waaaaaaay better than what they came up with at Chuy’s, so I’m pretty happy about it.  You could make this with a plethora of different layers, but I’ll list it the way I made it last weekend.  Try it–you won’t be sorry!

Avocado Chicken Bombs (Keto)

Serves 4

Nutrition for Avocado Chicken Bombs: Calories (597), Fat (54.2 g), Saturated Fat (10.6 g), Carbs (17.3 g), Fiber (13.5 g), Sugar (1.3 g), Net Carbs (3.8 g), Protein (17.8 g)

Nutrition for Jalapeno Ranch: Calories (101), Fat (10.7 g), Saturated Fat (2.7 g), Carbs (0.7 g), Fiber (0.3 g), Sugar (0.6 g), Net Carbs (0.4 g), Protein (0.2 g)

Chicken

1 pound boneless, skinless chicken thighs

1/2 C olive oil

2 Tbsp chili powder

2 Tbsp lime juice

2 Tbsp sugar-free maple syrup

2 Tbsp garlic powder

1/2 tsp paprika

1/2 tsp black pepper

1.- Mix everything but chicken together.

2.- Cut chicken into small strips or chunks.  Put in resealable plastic bag and cover with marinade.  Mix around and allow to marinate for at least four hours.

3.- Heat skillet to medium high.  When pan is hot, add chicken in batches, being careful not to overcrowd the pan.  Fry until cooked through and transfer to baking dish.  When all chicken is cooked, cover baking dish and put in 300′ oven for 20-30 minutes.

4.- Assemble into avocado chicken bomb.

Jalapeno Ranch

1 C mayonnaise

1/3 C buttermilk made from heavy cream

1/3 C sour cream

4 oz can chopped jalapenos

4 oz can chopped green chiles

1/3 C cilantro

1 oz ranch seasoning

1/2 tsp minced garlic

1.- Whiz everything in a blender and enjoy.

How I Layered the Avocado Chicken Bomb, from Bottom Up

1.- Avocado

2.- Chicken

3.-Shredded Cheese

4.- Table Cream

5.- Pico de gallo

6.- Jalapeno Ranch

7.- Crumbled Bacon

8.- Queso Fresco

 

Chicken Curry Meatballs with Smokey Bacon Cream (Keto and Whole30)

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I’m pretty sure that these could be made with any meat, but today, I made them with chicken.  They had a fantastic flavor!  And the sauce?  All bets are off.  I’m going to make the sauce to put on pretty much everything.  I mean…bacon…coconut milk…where can you go wrong?

Full disclosure: these meatballs are pretty dense.  They’ll be small, but they pack a mad nutritional punch.  Per meatball, you’re looking at 11.2 grams of fat with half of it being saturated, 2.5 grams of carbs with just over half of that as fiber, 9 grams of protein, and the addition of chia seeds and ground flax meal.  That combined with the bacon fat and coconut milk…I ate three of them and was finished for the night.  They would also be good in a lettuce wrap, but tonight we ate them by their lonesome.

Buon appetito!

Chicken Curry Meatballs with Smokey Bacon Coconut Cream (Keto and Whole30)

20 servings

Nutrition per serving: 138 calories, 11.2 g fat (5.6 g saturated), 2.5 g carbs (1.3 g fiber, 1.2 g net carbs), 0.3 g sugar, 8.9 g protein

1# ground chicken

3 Tbsp coconut flour

2 Tbsp chia seeds

2 Tbsp ground flax meal

1 large egg + 1 large egg yolk

4 cloves garlic, minced

1/2 ground turmeric

4 tsp curry powder, divided

1 tsp red curry paste

Salt

1 C canned full-fat coconut milk

6 oz bacon, chopped

Coconut oil

1.-In large bowl, mix chicken, coconut flour, chia seeds, ground flax meal, egg and yolk, garlic, spices, and 2 tsp curry paste in a bowl.  Mix until well combined.  Form into 20 small meatballs and chill for at least 30 minutes.

2.-Cook bacon in a large skillet over medium heat until crispy.  Remove and set aside.  Remove all but 1 Tbsp bacon grease.  To the bacon grease, add 1 Tbsp coconut oil.  When hot, add meatballs and brown for 30-40 seconds on each side.  Add coconut milk and 2 tsp curry paste.  Mix the paste into the sauce and cover pan.  When the coconut milk comes to a simmer, turn the heat down to medium-low and let cook for 6-8 more minutes.  Remove lid and stir to coat the meatballs with sauce.

3.-Serve with chopped basil or cilantro.  You could also serve this over cauli-rice.

Artichoke Dip Chicken (Keto and Primal)

Keto Artichoke Chicken

One of my favorite things in the world is artichoke dip…but a specific artichoke dip from a local place here called Cerroni’s Purple Garlic.  I don’t know what it is about it (though I think they may have recently changed their recipe), but it has this great flavor, texture, and the way they serve it is great!  First, it is generally still bubbling when they bring it out.  Like…for 10 minutes after it gets to your table.  They serve it with a basket of toasted bread.  It’s all I want to eat when we go there.  If I could, I would make it my entire meal.  Alas, I found out they use flour in it, so I can’t even get it and eat it without the bread (yes, it’s good enough to just eat with a spoon).  At one point a few weeks ago, I started trying to replicate it, and though I’ve gotten close, I’m not a dead ringer yet.  That being said, artichoke dip with fried chicken is DELIGHTFUL.

There are two ways that I cook this, and I’ll let you decide which way you make it: chicken on top, or chicken on bottom.  If you cook the chicken on top, the skin retains that great crisp that you work hard to get in the pan, prior to baking.  BUT…if you pile the artichoke dip on top of the chicken, it really keeps the chicken moist and the flavor soaks in.  It’s good both ways, so try it both ways and see how you like it.  This is also one of those meals that usually holds me over for 15-20 hours before I eat again, depending on what I ate prior to this.

Artichoke Dip Chicken

Serves 4

4 chicken thighs (bone-in, skin-on)

1/2 C sour cream

1/2 C mayonnaise (homemade is the best)

8 oz soft cream cheese

1 C grated Parmesan

2 cloves garlic, minced

8 oz can artichoke hearts, drained and chopped

1.- Heat iron skillet to medium.  Salt and pepper the skin of the chicken.  Put chicken in the pan and fry it for 10-15 minutes per side (until they are almost cooked through and the skin is crisp).

2.- In medium bowl, use mixer to mix sour cream, mayonnaise, cream cheese, garlic, and Parmesan until smooth.  Add in salt and pepper to taste.  Fold in the artichoke hearts.

3.- Heat oven to 350.  If cooking chicken on bottom, place chicken in the bottom of am 8×8 glass baking dish.  Cover with artichoke dip.  If cooking chicken on top, spread the artichoke dip on bottom of 8×8 glass baking dish and place the chicken on top.  I grated a little Parmesan over the chicken skin at this point.

4.- Put dish in oven, uncovered, and bake for 30-40 minutes (until dip is starting to bubble).  Take out and enjoy!

Nutrition (per serving):  Calories: 596; Carbs: 12 g; Fiber: 3 g; Net Carbs: 9 g; Fat: 48 g; Protein: 32 g; Sugar: 4 g

 

Greek Salad (Primal–or Whole30 Compliant without the feta)

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I’ve been struggling to come up with some new stuff lately–partially because I’ve been super busy, and partially because I haven’t been as motivated to create.  I’ve been comfortable just repeating a bunch of recipes.  I mean, normally I have a few nights a week of existing recipes and a few nights a week of new stuff…I just haven’t felt like it.  Then, this weekend, I got a hankering (yes, hankering) for the food of my people: Mediterranean!  Well, it started specifically with Lebanese food and then branched out to Greek and other Middle Eastern.  This is a hard food to make primal-compliant…but I’m going to try the best I can.  That being said, there are certain things that I won’t change (e.g. I won’t eliminate the bulgur in tabbouleh…that’s just sacrilegious).

So if you have any favorite Mediterranean dishes that you’re looking for new ways to make, comment below and I’ll see what I can do!  Until then, my first recipe I tackled was a traditional Greek salad.  Sidebar: I don’t like olives, but this was traditionally be served with Kalamata olives.  But really, it hit. the. spot.  McYumYums!

 

Greek Salad (Primal–Whole30 Compliant without the Feta)

Dressing:

1/4 C chopped parsley

1/4 C chopped dill

1 Tbsp extra-virgin olive oil

2 Tbsp lemon juice

1 tsp oregano

salt and pepper

Salad:

6 C chopped or shredded Romaine lettuce

3 C diced tomatoes

1 C thin-sliced red onion

1 cucumber, peeled, quartered lengthwise, and thinly sliced

1 C (about 4 oz or so) crumbled feta

1.- Add all dressing ingredients to a small bowl and whisk until well-combined.

2.- Add all salad ingredients to a large bowl.  Pour dressing over salad and toss to combine.

 

This would be delicious with some grilled lamb or some chicken shish tawook!

 

Cashew Chicken with Broccoli (Paleo)

Cashew Chicken with Broccoli

As I’ve just come off of hiatus, I’ve been looking over my blog.  It seems from my archives that the only other time I’ve taken a break was was June.  Apparently June is my blog-vacation month!  The night that I made this, I felt like cashew chicken…but I also felt like beef with broccoli.  Basically, I felt like having some sort of Asian-style food.  I decided to combine the two and make cashew chicken served with broccoli.  It turned out really well!  Surprisingly (or maybe not so surprisingly), the broccoli paired wonderfully with the chicken.  We don’t eat rice very often, and that is what’s usually served with pretty much every Asian meal.  We’ve tried “cauli-rice” a few times, and it just doesn’t do it for me.  I use cauliflower for just about everything…but rice is not one of those things.

So load it up with veggies and voila!  Problem solved!

Cashew Chicken with Broccoli (Paleo)

Serves 4-5

1/4 C arrowroot starch

1/2 tsp pepper

2 pounds boneless skinless chicken thighs, cubed

1 Tbsp coconut oil

3 Tbsp coconut aminos

2 Tbsp rice vinegar

2 Tbsp tomato paste

1 Tbsp palm sugar

3 garlic cloves, minced

1/2 tsp fresh ginger, minced

1/2 C cashews

4 C broccoli florets

sliced scallions to garnish

 

1.-  Mix starch and pepper in a plastic resealable bag with chicken.  Seal and toss to coat.

2.-  Melt coconut oil in a large skillet over medium-high heat.  Add chicken in 2-3 batches and cook each for 5 minutes.  Remove chicken from pan to slow cooker.

3.- In small bowl, mix aminos, vinegar, paste, sugar, garlic, and ginger.  Pour over chicken and stir to coat.  Cover and cook on low 3-4 hours.

4.-  20 minutes before done, put broccoli florets in a microwave-safe container with 2-3 Tbsp water.  Loosely cover and microwave for 5-8 minutes (until mostly steamed but not too soft).  Drain and add to slow cooker with chicken.  Allow to cook for 10-20 minutes so flavors can mix.

5.-  Stir in cashews and top with sliced scallions to serve.

Roasted Red Pepper Chicken (Primal)

Roasted Red Pepper Chicken

Even though I make a lot of crazy looking stuff (I’ve been told it’s “fancy looking,” whatever that means, HAHA!), sometimes I make something that’s just a few ingredients.  I know, I know, my recipes usually involve at least six ingredients along with 20 herbs and spices.  This doesn’t.  This has four ingredients plus salt and pepper (Okay, who really counts those as ingredients?  I don’t!).  If you want to make this Whole30 compliant, just take out the cheese.  It will be just as flavorful (just not as ooey-gooey mozzalicious).

You can use any kind of roasted red peppers–I got some kind that were fire roasted and packed in olive oil.  Whatever kind you get will be fine.  As for mozzarella: only use fresh mozzarella for this recipe…as in, the kind that’s in a big ball or braid.  If you are thinking about making this with shredded mozzarella from a plastic bag, just don’t even bother.  YUCK.  Seriously, you might as well use wood chips.  I’m not sure what they put in bags of shredded mozzarella, but I’m 700% certain that it isn’t actually mozzarella…or even cheese, for that matter.

Roasted Red Pepper Chicken (Primal)

Serves 4

4 boneless, skinless chicken breasts

handful of baby spinach leaves

roasted red peppers

fresh mozzarella (cut in 1/4″ slices)

salt and pepper

olive oil

 

1.- Pound chicken breasts thin (to 1/2″ thickness).  Preheat oven to 400.

2.- Season chicken with salt and pepper.  Heat olive oil in large skillet over medium-high heat.  Cook chicken for 3-4 minutes on each side (until no longer pink).

3.- Line baking sheet with foil.  Layer cooked chicken, then a few spinach leaves, then mozzarella, and then roasted red pepper on top.  Bake until cheese is fully melted (about 10 minutes).

Chicken Fajita Bowl (Primal with Dairy Toppings, Whole30 Compliant without)

Chicken Fajita Bowl

This is one of my favorite types of meals because there are an unlimited number of items you can add to it.  And bonus points: it all goes in the slow cooker!  That being said, it’s not really one that you can leave all day while at work, unless you choose a meat other than boneless, skinless chicken breasts.  I don’t normally use those cuts of meat, but they’re easier for the shredding in this recipe, so I chose the easier route.

For toppings, you can add whatever really.  We generally eat a primal diet, so I shredded a little cheese and added a spoonful of sour cream.  Other toppings I’ve used with this are: green onions, red onions, avocados, chopped tomatoes, bacon, pico de gallo, cilantro, pineapple, etc.  Feel free to add whatever sounds good to you in the moment!

A word about the fajita seasoning: I make my own and store it in a baby food jar.  I throw together something along the lines of this:

3 Tbsp chili powder

2 Tbsp salt

2 Tbsp paprika

1 Tbsp onion powder

1 Tbsp garlic powder

1 tsp cayenne

1 Tbsp cumin

Chicken Fajita Bowl (primal with dairy toppings, Whole30 compliant without)

Serves 3-4

1/4 C Kerrygold butter

3 green bell peppers, sliced

3 red bell peppers, sliced

2 large yellow onions, sliced

4 chicken breasts

3 Tbsp fajita seasoning

1/2 C salsa

 

1.- Turn slow cooker on low.  Add butter to the bottom of the bowl.

2.- Layer green peppers, onion, red peppers, and finally chicken on top.  Sprinkle seasoning over top and pour in salsa.

3.- Cover and cook on low for 4-6 hours.  Shred chicken, mix with vegetables, and serve with desired toppings.

Chicken Marsala (Paleo)

Chicken Marsala

Chicken Marsala is typically made with breaded chicken and cornstarch, making it off the paleo list.  I love the taste of it though, so I reworked it to be a paleo-friendly recipe.  If you avoid wine, there really isn’t a good way to make this without…so you probably won’t want to make this recipe.  If you’re okay with a bit of wine, then get the ingredients for this and make it soon!  A note about using arrowroot powder: you use it in a similar manner to cornstarch.  I usually make a slurry with it before adding it to hot liquids, but you don’t need quite as much water as you do with cornstarch.  I add close to equal amounts of arrowroot and cold water, whisk them together, and then add them to the liquid.  I usually choose arrowroot when cooking with hot liquids because tapioca can sometimes get a little slimy.  Just FYI, HA!

This dish would typically be served over rice or pasta, but obviously those options are out when it comes to paleo.  I served this over a potato/cauliflower/parsnip mash and it was delicious.  You could pretty much do whatever mixture of vegetables that you wanted to–those are just the three that I had some spare of on hand.  I’ve also done mixtures of sweet potato and cauliflower, turnip and potato, and parsnip, carrot, and cauliflower.  I love me some mash!

Chicken Marsala (Paleo)

Serves 3-4

1 pound chicken breasts, pounded to 1/2″ thickness (or just get chicken breast cutlets)

salt and pepper

olive oil

1/2 pound sliced mushrooms

2 Tbsp butter

1/2 C Marsala wine

1/4 C chicken stock

1/4 C dry white wine

2 Tbsp coconut milk (or heavy cream for primal, if wanted)

2 Tbsp arrowroot starch

2 Tbsp cold water

 

1.- Season chicken with salt and pepper.  Heat oil in large skillet over medium-high heat and fry each piece of chicken 3-4 minutes per side.  Remove to plate and tent with foil.

2.- Reduce heat to medium.  Add butter and mushrooms to the pan.  Cook mushrooms for about 5 minutes, give or take.  Season with salt and pepper.  Add Marsala, wine, chicken stock, and coconut milk.

3.- Once warmed through, add arrowroot slurry to liquid.  Cook 3-4 minutes to reduce slightly.  Pour mushrooms and sauce over chicken to serve.