Bistro Chicken Salad with Garlic-Thyme Vinaigrette (Paleo, AIP, Whole30)

 

Bistro Chicken Salad

 

It’s finally salad season! Salads don’t go out of season in my house, but then again I spent the winter in Texas where I had little excuse to avoid a light and refreshing meal. Although I eat soup at all times of the year, so why do we think salads are only for sweltering days!? Yesterday it was 88 degrees and dinner was chicken and vegetable soup — heated up to a barely lukewarm temperature though! 

 

I’m trying to get a few blog posts up and ready for before Baby Grace arrives, but my focus right now is mostly getting things together for her, overanalyzing every menstrual-like cramp or episode of nausea I am having (first-time-mom probz), and loading up my freezer with homemade food.

 

I am one of those so-called “lucky people” that can go hours and hours and hours without eating, forgets to eat if they’re busy, or will go without food out of laziness when big shifts in my life happen. I am so gung-ho and excited about breastfeeding though, and I know it both causes and thrives on a healthy appetite, so I’m doing my best to prevent light-snacking all day in favor of varied and nutrient-dense AIP meals after she arrives. 

 

I was thinking back to the moment I found out I was pregnant on a beach in Hawaii (could it have been anymore beautiful!?) and all the feelings I felt at the time. Exhilarated, shocked, nervous, proud. I still feel all of those things, so not much has changed, but I also feel incredibly confident in my abilities to be a good mother.

 

All these years of pretending my dog is a human baby that requires 24/7 love, attention, and tending may be paying off, but my motherly instincts have always been strong. Make sure you follow me on Instagram for baby updates though, in case I take a mini blog hiatus! I also post some daily meals (the ones that aren’t a hideous display of splattered soup, unevenly chopped vegetables, and shredded meat that never catches the right light), photos of my adorable cockapoo Rafael, and life here in Austin! 

 

Get the recipe for Bistro Chicken Salad – aka best salad ever!

Coconut-Crusted Chicken Tenders with Pineapple Dipping Sauce from The Healing Kitchen {Paleo/AIP}

 

 

One of my favorite recipes in the book because it makes you feel like an adult-sized kid! Chicken tenders are fun to eat at any age, but when you get to dip them in a sweet and tangy sauce like my Pinepple Dipping Sauce, you’ll be on the phone ordering  a bounce house for your backyard within 10 minutes. That sauce is SO good on all meat ESPECIALLY pulled pork! Seriously, you could just dump it on a batch of pulled pork and have the most delicious meat all week (served over cauliflower rice and let all those juices absorb!) And it takes less than 5 minutes to make which is key for me. I do not like long, complicated recipes, and you’ll find zero of those in The Healing Kitchen. I mean, hello, we have to make ALL of our own food pretty much… that’s 21 meals a week just for US! Then tack on spouses and children, and you may as well set up a cot in your kitchen so you can watch your bone broth simmer over night. 

 

Not with The Healing Kitchen though… this book will allow you to sleep in your bedroom, not the kitchen. I know this for a fact because I didn’t sleep in the kitchen once during the making of this book, although the Silky Potato Puree would probably make a nice pillow. 

 

Enjoy Sneak Peek Recipe #2 and share these with your kids IF you’re feeling particularly generous. If not, make them while they’re at school and place any leftover in an opaque steal container, and they will never know. 

 

coconut-crusted chicken tenders with pineapple dipping sauce

Serves 2 to 3 | Prep Time: 10 minutes | Cook Time: 6 minutes | Total Time: 16 minutes + 11⁄2 hours to marinate

1 (14-ounce) can pineapple chunks

1 tablespoon blackstrap molasses

1 tablespoon honey
1 teaspoon fish sauce

1 tablespoon fresh lime juice

1⁄2 teaspoon fine sea salt

1 pound chicken tenders

1 cup unsweetened shredded coconut

1⁄4 cup coconut oil

Make Ahead

Make the dipping sauce up to 4 days in advance and store in the refrigerator until ready to use.

Store & Reheat

Once cool, store in a sealed glass container in the refrigerator for up to 3 days. To reheat, place the chicken tenders on a broiler rack and broil for 2 to 3 minutes, until warm and crispy.

1. Prepare the dipping sauce: Drain the pineapple and reserve the juice. Transfer the pineapple chunks to a blender with the molasses, honey, fish sauce, and 2 tablespoons of the reserved juice, setting the rest of the juice aside for use in Step 2. Blend on high speed until a smooth, thin sauce forms. Set this dipping sauce aside in a small serving bowl.

2. Whisk together 1⁄3 cup of the remaining pineapple juice, lime juice, and salt. Marinate the chicken in the liquid in a large plastic bag in the refrig- erator for 1 to 11⁄2 hours.

3. Remove the chicken from the marinade and place on a work surface. Spread the shredded coconut on a shallow plate. Roll each chicken ten- der in the coconut until coated on all sides.

4. Heat the coconut oil in a very large skillet over medium-high heat. Ideally, you want to cook all the chicken in one batch to prevent the coco- nut oil from burning, but avoid crowding the pan. Fry the chicken tenders for 2 to 3 minutes per side, until cooked through. If cooking in two batch- es, wipe out the skillet between batches and then add additional coconut oil to the skillet.

5. Serve the chicken tenders immediately with the pineapple dipping sauce. 

Nightshade-Free Buffalo Chicken Skillet (Paleo, AIP)

 

 

As an autoimmune protocol recipe developer, you have to have a really innate understanding of flavor. How do you get spicy without peppers? How do you get umami without soy sauce? How do you get sweet without the overuse of honey and syrups? A lot of the time I hear of people getting bored on the autoimmune protocol or on an elimination diet because they don’t combine pantry staples and acceptable foods in a way that tranSforms the flavors into something else. I try to do that for you guys  because honestly it really is a pain in the tookus.

 

I was inspired to make an AIP buffalo sauce because it sounded impossible. Again – where would the spice come from? It needs to be really tangy too and almost burn your throat going down (how nice). And it should be fairly orange in color to make it recognizable. The best (and really only) way to get spiciness on AIP is with ginger and onion. Ginger is surprisingly spicy, but the fresh stuff is almost too overpowering and aromatic. Ground ginger holds on to its spice intensity well without giving a dish too much of that gingery flavor and apple cider vinegar provides a nice neutral tanginess. Coconut milk, olive oil, and honey help mellow the vinegar a bit, turmeric gives this sauce it’s orange huge, and the fish sauce, garlic and onion provide the savory flavor. A finish with coconut aminos and smoked sea salt is the perfect hit of sweet & smokey at the end of the cooking process. See how freakin’ complicated it is to make these things!?

 

I’m not a huge buffalo sauce fan actually. It reminds of Pinesol-scented college bars, $1 Miller High Life drafts, and drunk frat boys hitting on me with orange-stained lips. Quite the picture. Something tells me you know EXACTLY what I’m talking about. But this fragrant and healing version full of anti-inflammatory ginger and turmeric changed my tune. It doesn’t taste exactly like store-bought buffalo sauce, but honestly I don’t want my food to taste STORE-BOUGHT. I want it to taste REAL. This skillet will still give you the tangy and spicy hit that you’re used to though!

 

 

I made my husband, the opposite of a drunk frat boy, stop work and try this skillet for lunch and he was thrilled with it! Since it got his seal of approval despite my buffalo sauce indifference (although I really, really enjoyed a bowl of this with him!) I knew I had to share it with you fabulous people too! Happy noms!

 

Nightshade-Free Buffalo Chicken Skillet

Serves 3 | Prep Time 10 minutes | Cook Time 15 minutes | Total Time 25 minutes

2 tbsp olive oil

1 lb sweet potato, peeled and diced

¾ cup diced red onion

1 lb ground chicken, crumbled

1/3 cup chopped green onions

1 recipe Ginger Buffalo Sauce (below)

  1. Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes and onions to the pan and cook, stirring every few minutes, just until tender about 8 to 10 minutes. You want to ensure the sweet potatoes aren’t cooked to the doneness you would at the finish of the dish since they will be cooking a few minutes longer in the pan with the chicken. If they have reached doneness at this point, transfer them to a bowl while you cook the chicken then stir back into the skillet.

  2. Add ground chicken to the pan and continue to cook until no longer pink.

  3. Stir in Nightshade-Free Buffalo Sauce and simmer for an additional minute to incorporate the flavors.

  4. Remove from heat and stir in the green onions. Serve warm.

 

30 reviews

Nightshade-Free Buffalo Sauce

Prep Time 00:05 Cook Time 00:10

Ingredients

Directions

  1. Whisk together all ingredients in a small saucepan except the coconut aminos and smoked sea salt.

  2. Bring mixture to a low boil over medium heat. Simmer uncovered for 8-10 minutes until the liquid has reduced to ½ cup. I pour the mixture into a measuring cup to ensure it has reduced enough.

  3. Stir in coconut aminos and smoked sea salt.

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Roast Chicken with Lebanese Stuffing (Paleo, AIP, Whole30)

I was crossing my fingers that I would nail this recipe on the first attempt and I did. I think because I have such an emotional connection to this meal from childhood, my limbic system was able to guide my cooking intuition. I explained on Instagram recently that my family didn’t do traditional Thanksgiving turkey & stuffing growing up, but a simple Lebanese roasted chicken stuffed with a spiced mixture of beef, rice, onion, pine nuts, cinnamon and allspice. I was hell-bent on making an AIP version of all my favorite “Lebanese Feast” (that’s what my twin sister and I call it) dishes so I can enjoy them this year too. Last year, I couldn’t eat ANY of the Christmas dinner, and I threw a temper tantrum full of tears and “Why can’t  you guys realize that it sucks to have allergies, and that I deserve to eat this food too!!!!” So attractive. I still throw tantrums in my head, but I try not to execute them in front of other humans. That’s how you do AIP responsibly.

 

It was really only after that outburst that my family recognized my need to have that emotional connection to food that they all still get to enjoy. Nobody was going to forgo the rice stuffing or tahini and chickpea hummus just for me though, so I said F it, I’m going to make my own AIP versions and they’re going to be even better, starting with this dish! The parsnips add such a nice earthy taste, and you won’t believe how awesome ground beef stuffing with a perfectly roasted chicken tastes! The skin will be crispy and the meat very juicy by using my method below. With a squeeze of roasted lemon on top and a heaping scoop of stuffing, you’re going to shoot right out of any bland food rut you may have found yourself in lately (it happens to the best of us!)

 

So for Lebanese Christmas Feast this year, I’ll be making both the traditional and AIP versions of these dishes

– Lebanese Chicken & Stuffing (recipe  below)

AIP Hummus by Me

AIP Pita by He Won’t Know Its Paleo

– Whole Carrot Taboulleh from The Paleo Approach Cookbook

– AIP Kibbeh (recipe to be developed) <– this usually has gluten, pine nuts, and seed-based spices

– AIP Mammoul Balls (recipe to be developed) <– these are traditionally made of walnuts

 

 

 

Lebanese Roast Chicken & Stuffing

Serves 4-5 | Ready in

Beef & Parsnip Rice Stuffing

1 lb lean grass-fed ground beef

1 small onion, peeled and diced

6 large parsnips, cut into chunks

1 tsp cinnamon, divided

1/16 tsp ground cloves

1/2 tsp sea salt

1 cup bone broth, divided

1 T lard

2 T dried mint

¼ tsp granulated garlic

2 tsp lemon juice

Optional: 1/4 cup toasted pine nuts (if tolerated – not AIP)

  1. Process parsnips in food processor using the ricing disc, or alternatively pulse in a high powered blender until the parnsip is broken into rice-sized pieces.
  2. Cook ground beef in a large, deep skillet until almost cooked through. Break up with a spoon into small pieces as it cooks. Turn heat off and stir in just ½ tsp cinnamon, cloves, and ¼ tsp sea salt. Set aside in a bowl.
  3. Heat lard over medium heat in the same skillet. Add onions first and then the parsnips, cover, and let cook for 3 minutes until the bottom layer of onions begins to caramelize. Remove lid and stir well. Add just ½ cup bone broth to skillet. Cover with lid again and let steam cook for 3 more minutes until parsnips are cooked through but still tender. Remove pan from heat, stir in mint, remaining ½ tsp cinnamon, remaining ½ cup bone broth, remaining ¼ tsp sea salt, garlic, lemon juice,  the cooked ground beef, and pine nuts (if using). The broth should be absorbed in the meat and vegetables as you stir.

Lebanese Roast Chicken

1 whole pasture-raised chicken (about 3 lbs)

1 T lard

½ lemon

4 sprigs fresh oregano

4 sprigs fresh rosemary

½ tsp sea salt

  1. Remove chicken from refrigerator 30 minutes prior to seasoning.
  2. Preheat oven to 400 degrees. Set a small roasting rack on top of a large baking sheet. This allows the chicken to crisp up on the bottom too. No one likes soggy chicken skin.
  3. Prepare the chicken for roasting: Dry the chicken well by patting with paper towels both on the outside and inside the cavity (very important!!). Rub lard on the chicken, coating evenly. Sprinkle the sea salt evenly over the whole chicken. Stuff the lemon and fresh herbs in the cavity and tie the legs together with kitchen string. You can also bring the wings closer to the breast and secure them tightly with another piece of string.
  4. Cook the chicken: Roast on prepared rack and baking sheet for 55 minutes. Increasing cooking time by 15 minutes per lb (if chicken weighs more than 3 lbs) until breast internal temperature reads 170 degrees Fahrenheit. Turn the oven off and let the chicken rest in the oven for 10 minutes with the door closed. Remove the chicken from the oven and let rest on the countertop, covered, for 10 more minutes before slicing. After slicing, squeeze lemon all over chicken and sprinkle with more sea salt. Serve with warm Beef & Parsnip Stuffing and AIP Hummus!

Garlic & Herb Chicken Nuggets (Paleo, AIP, Whole30, 21DSD)

 


Chicken nuggets and BBQ Sauce were one of the few junk foods my mom allowed us to eat occasionally when we were tiny tots. Still one of my favorite foods – how worldly and classy of me.

 

We had another beautfIul weekend in Chicago before sh*t hits the fan and its -30 degrees for 12 days straight. We went to a Notre Dame football game this weekend, and it was SO adorable to see my husband giddy like a 7-year-old boy seeing his first Sports Illustrated. He has liked the Irish since he was a little guy without cable in the middle of small town Nebraska – apparently ND was one of the only games they got on TV. I bought him a new fancy pullover sweatshirt to wear to the game and a hat for myself. I feel like a huge fraud with all these people coming up to us in Chicago today pumping their fists and shouting “Go Irish!” I have to awkwardly respond with my own forced fist pump and pretend I know what football is. The hat’s comfy so I’ll continue to wear it.

 

Garlic & Herb Chicken Nuggets [AIP, Whole30, 21dsd]

Makes 3 servings | Prep time 5 minutes | Cook time 12-15 minutes

1 lb boneless skinless chicken thigh

1 tsp dried oregano

1 tsp dried basil

¼ tsp granulated garlic

¼ tsp sea salt (or garlic salt)

2 T coconut flour

2 T coconut oil

  1. Pat chicken thighs dry with a paper towel. Cut into 1-inch pieces.
  2. Toss chicken thighs in a bowl with oregano, basil, garlic, and 1/8 tsp sea salt (or garlic salt). Now toss with the coconut flour until evenly coated.
  3. Heat 1 T coconut oil in a large skillet over medium-high heat. Place half the chicken nuggets in the pan and ensure they are not touching. If the pan is overcrowded, they will not crisp up.
  4. Cook 3-4 minutes per side until golden brown all around and cooked through.
  5. Clean out the skillet by wiping it down with a paper towel. Repeat step 3 for the remaining half of chicken nuggets.
  6. Sprinkle nuggets with 1/8 tsp sea salt (or garlic salt). Serve warm.

Cranberry Relish Meatballs [AIP Friendly]

These lil’ pups were one of the dishes I took on my trip to Omaha this weekend. We had a second reception so that more family & friends could be included since we had such an intimate wedding. It was a blast to bring my family from Florida to the Midwest for the first time. A cold front of 40 degrees didn’t get in the way of us having an amazing time. We took them to downtown Omaha for lunch, I got to play on a playground (my, like, 3rd favorite thing to do in the world), we had a huge family BBQ, did a nice trail run wth my sisters, and then the reception was at a beautiful home (er, lodge mansion) on a secluded lake. It couldn’t have been better.
I don’t like to “bother” people with all my food allergies/intolerances, so I never ask for special accomodations. I usually just prep my ass off the week prior and bring everything I need for the weekend (providing I am gone no longer than 2-3 days). I put everything in a freezable lunchbag that I got from Bed, Bath & Beyond which keeps my meat frozen until I get to the hotel fridge. The hotel we stayed at had a full kitchen with an oven and microwave which was awesome, but that is usually not the case.

 

For Friday-Sunday morning i brought

– 3 grassfed burgers, pre-grilled

– 3 servings of these Cranberry Chicken Meatballs

– Roasted sweet potato coins (those are like candy to me and lasted 1 whole afternoon)

– Baby carrots

– Cooked radishes

– Two types of dressing

– AIP BBQ Sauce

When I arrived, I picked up a few fresh items from Omaha’s Whole Foods including

– Mineral water

– Kombucha

– Organic lettuce for salads

– Grassfed ribeye to grill

 

This was probably the best I have planned for the trip and the first one that I wasn’t starving and feeling deprived the entire time. I have learned it is BEYOND important to pack delicious food on vacation or you have to suffer on the sidelines, watching everyone enjoy Bacon-wrapped Fill in the Blank, Cheesecake, and BBQ sandwiches. I knew we would be serving BBQ at the reception, which is why I brought my own AIP BBQ sauce, since it is by far my favorite food, and it would be emotionally difficult to have to avoid it.

 

I will be going to San Diego this Thursday through Sunday, and I will be packing enough food for probably 1/2 of meals. I’m confident I’ll be able to find restaurants to accommodate me there since it’s more health-centric than Omaha or Chicago. I’ll definitely do a round-up next week on that trip!

 

 

Cranberry Relish Meatballs

Makes 16 meatballs | Ready in 30 minutes

12 oz cranberries (I used frozen)

1 T coconut vinegar

½ tsp cinnamon

1 T organic blackstrap molasses (adds depth of flavor & sweetness; I do not suggest omitting)

2 lbs chicken thighs

2 T chopped fresh rosemary

½ tsp sea salt

1 T coconut oil

  1. Place all cranberry sauce ingredients except molasses in a small saucepan over medium heat. Bring to a simmer, cover, and let cook about 10 minutes until the cranberries are softened. You may need to stir once or twice to prevent burning. Remove from heat and stir in molasses, mashing the cranberries with a spoon as you do this.
  2. Place chicken , rosemary, and sea salt in a food processor or blender and puree until smooth. In a large saucepan, heat 1 T coconut oil over medium-high heat. Make 16 2-oz meatballs with the mixture. Fry on each side for 6-8 minutes until cooked through. You will likely need to cook them in 2 batches to avoid over-crowding the pan which prevents proper browning.
  3. Serve topped with a dollop of cranberry sauce. Side dish idea: mashed root vegetables or braised greens.

Plantain Chicken Fritter Clubs (Paleo, AIP, Whole30)

 

Well, that was a mouthful! I can guarantee these are incredibly flavorful for two reasons. #1 I have been sick this week with a sinus infection and have not been able to taste my food for days, but I could taste these babies, and boy were they good. #2 My husband went bonkers over them too, and he is fairly indifferent to food in general (I know, what a weirdo).

 

I struck a genius moment last week when all I had in my fridge was 1 plantain and half a chicken breast. I let my Vitamix work its magic along with some of my favorite flavor boosters and WA-BAM! Sandwich bread so easy it makes lettuce wraps look a’ fool. Plus you get extra protein by having chicken inside of the bread itself. I typed “inside of the breast” itself, and had to erase it, but I still wanted you to know how hopped up on probotics and nasal spray I am.

 

I got this pleasant little snotfest from my property management company neglecting to repair a leaky roof which quickly led to a black mold infestation of my apartment. This is serious stuff for anyone, especially if you have an autoimmune disorder, and especially if you are allergic to mold like I am. Well I forced them to reduce my rent for next month by 75% by kindly reminding them of their responsibilites to maintain a safe living environment for their tenants. Unfortunately we are now stuck with a whole week of invasive construction work, and the only two rooms I have to work with are the kithcen and the bathroom. Lucky for me we had a fiesta today, and they treated me to the latest mariachi hits and some solo singing. Bunch of chaarcters. That’s okay, they kept me company on this rainy day!

 


Plantain Chicken Fritter Clubs

Serves 2| Ready in 30 minutes

4 slices uncured bacon

1 green plantain, peeled

6-8 oz organic boneless skinless chicken breast, uncooked

¼ tsp granulated garlic

¼ cup packed cilantro leaves

Pinch sea salt

For Serving: Garlic Mayo dressing HERE, lettuce, avocado, kraut

 

  1. Cook bacon in medium-sized skillet over medium heat until crispy. Set aside. Pour bacon fat into a small cup to use for frying.
  2. Place remaining ingredients in high-powered blender or food processor and blend until pureed into a paste.
  3. Heat ½ tsp bacon fat over medium-high heat. Place ¼ cup of the mixture into pan and flatten with the bottom of a measuring cup until about ¼ inch thick. Cook for 2 minutes until golden brown and then flip and cook another 2-3 minutes.
  4. Repeat step 3 for remaining chicken-plantain mixture.
  5. Assemble sandwiches by topping 1 plantain chicken fritter with Garlic Mayo, lettuce, avocado and a slice of bacon. Top with a second fritter to make a sandwich, or leave open-faced.

 

AIP Chicken n’ Gravy (Paleo, Whole30)

This AIP Chicken and Gravy is a nutrient dense take on classic comfort food. The gravy is made with white sweet potatoes, herbs, bacon and broth! It’s Paleo, Whole30, gluten free and dairy free too.


I am so not a comfort food girl, but dang do I like me some gravy. Well, AIP gravy. I have actually never had “white gravy” in my life, so I had to consult my fiance on how it’s supposed to taste. He approved, so here we are staring at a picture of bacon-seared chicken thigh and gravy made out of sweet potatoes, bacon fat, broth, and fresh herbs. Yeah all of those things are really awesome on their own, but make for an Anchorman-like team when combined. As in they all complement each other and will make you giddy and gleeful. Lamp. I love lamp.

Ignore me if you don’t know what I’m talking about and scoot down to the recipe. I’m sure you do that anyway. Ah, so today I had to take some “professional” looking photos for an upcoming guest post I’m doing on another person’s website. I felt like a HUGE tool posing in the middle of a public park. I realized two things 1) I cannot and will not fake a smile (I usually think of something funny, so it makes me look more natural) and 2) My double-jointed arms look downright creepy and contorted.

 

This AIP Chicken and Gravy is so simple and easy to make! Ingredients include:

  • Chicken thighs

  • White sweet potatoes

  • Bacon

  • Water or broth

  • Fresh herbs like rosemary, thyme and oregano

  • Salt

 

I like to use Hannah white sweet potatoes for this recipe as they have the most mild and less sweet flavor compared to Japanese white sweet potatoes. If you love white sweet potatoes, check out these other recipes that utilize them!

 

How to make AIP Chicken and Gravy with sweet potatoes:

  1. Peel and chop white sweet potatoes and place in a steamer basket over a pot of boiling water.

  2. Cover and let cook for 15 minutes until easily pierced with a fork.

  3. Add sweet potatoes, herbs, and a pinch of salt to the blender along with rendered bacon fat and warm broth. Blend until silky smooth!

  4. Use on the below AIP Chicken and Gravy recipe or on biscuits or in casseroles.

 

 

[simple-recipe:1772a]
 

 

AIP Chicken n Gravy

 

Paleo BBQ Chicken Nachos (Nightshade-free, AIP)

paleo nachos

 

Craving Paleo nachos? This grain-free version uses sweet potato chips & has two options for nightshade-free homemade BBQ sauce!

 

Most women probably don’t eat a plate of nachos two weeks prior to their wedding, but I did. Why? Because they’re freakin’ made of fruits & vegetables.

 

If you haven’t gotten your paws on Jackson’s Honest Sweet Potato Chips you need to find a way. Hatch a plan. If it involves a getaway car and a Brazilian alias, don’t feel ashamed. They truly are THAT good.

 

If you want to go about it in a legal manner, just order a case from their website. I cannot do such a thing because I can easily (and have three times now) eaten an entire bag in one day.

 

I love BBQ anything. We used to grill all the time when I was little. My favorite foods were BBQ chicken, coleslaw, and steak.

 

Not much has changed actually. My favorite part of a BBQ meal is using the moist towelette. That lemony scent is very satisfying. I feel so clean after. Like I didn’t just eat a pound of meat.

 

 

Below I’ve given you two versions of AIP nightshade-free BBQ sauce! One is Tangy & Fruity made with cherries, plums, bacon, fresh thyme and a bit of honey! The second is Smokey Cherry-Thyme which is made without the plums and apple cider vinegar instead!

 


 

 

BBQ Chicken Nachos

 

 

Tangy n’ Fruity BBQ Sauce

10 red cherries, stemmed & seeded

2 red plums, pit removed, cut into chunks

½ tsp finely chopped thyme

½ T lemon juice

2 tsp honey

3 slices bacon, chopped

  1. In a small pan, bring cherries & plums to a simmer over medium-low heat. Stir in the thyme. Let cook for 10 minutes, periodically smashing fruit with a wooden spoon.
  2. Once fruit has cooked down, stir in lemon juice & big pinch of salt. Pour into a blender to cool.
  3. Add chopped bacon to pan and cook over medium heat until fat is rendered and bacon is crispy. Remove the bacon from the pan and set aside. Pour 2 T bacon fat into blender. Blend until pureed into a smooth sauce. Adjust salt to taste.

 

 

Smokey Cherry-Thyme BBQ Sauce

1 ¼ cups pitted and halved cherries

1 tsp finely chopped thyme

1 tsp lemon zest

1 T ACV

1 T honey

Salt, to taste

3 slices uncured bacon, chopped

  1. Bring the cherries to a simmer in a small pot over medium-low heat. Once they start to release some of their juices (3 minutes or so), stir in the chopped thyme and lemon zest.

  2. Let reduce for 5 more minutes and now add in your apple cider vinegar, coconut sugar, and salt (to taste).  Simmer for an additional 10 minutes periodically using a rubber spatula to break open the cherries. Transfer sauce to blender to cool.

  3. Cook the chopped bacon in the same saucepan until crispy. Set aside bacon pieces and pour leftover bacon fat into the blender with the cherries. Blend until pureed. Adjust salt to taste.

 

 

BBQ Chicken Nachos

1 cup cooked and shredded chicken thigh

2-3 oz Jackson’s Honest Sweet Potato Chips (or your own)

  1. Preheat oven to 350 degrees. Toss ¼ cup of the BBQ sauce with the chicken thigh.
  2. Lay sweet potato chips on bottom of plate or pie dish. Top with chicken, bacon pieces & additional BBQ sauce. Bake in oven for 6-8 minutes until warmed throughout. Serve topped with chives & organic sour cream if you do dairy.

BBQ Chicken Pizza (Paleo, AIP)

This paleo AIP BBQ chicken pizza recipe was one of the first “meatzas” I made when I started AIP. Following a Paleo diet prior to AIP, I would occasionally order gluten-free pizzas on the weekend, but they were never good and the flavor was a mix between cardboard and tomato-flavored straw.

bbqchickenpizza2_edited.jpg

This paleo AIP BBQ Chicken Pizza’s base is actually made from ground chicken thighs! It’s pretty neat how baking protein into a thin patty makes a “crust” that holds up quite well to toppings and hand manipulation.

The BBQ sauce is equals parts sweet and tangy and even without the smokey flavor of peppers, it’ll still feel like you’re eating the real stuff.

Did you know that KC Naturals makes a legit nightshade-free BBQ Sauce!? You can buy it on Amazon now!

 

 

BBQ Chicken Pizza

Prep Time 00:15 Cook Time 00:25 Serves 2

Ingredients

  • Cherry-Thyme BBQ Sauce:
  • 1 1/4 cups pitted and halved cherries
  • 1 tsp finely chopped thyme
  • 1 tsp lemon zest
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • Salt, to taste
  • 3 slices uncured bacon, chopped
  • BBQ Chicken Pizza:
  • 1 lb pastured, organic chicken thighs
  • 1 tablespoon each chopped oregano and parsley
  • Smoked sea salt to taste

Directions

For the sauce:

  1. Bring the cherries to a low simmer in a small pot over medium-low heat. Once they start to release some of their juices (3 minutes or so), stir in the chopped thyme, lemon zest.
  2. Let reduce for 5 more minutes and now add in your apple cider vinegar, coconut sugar, and salt (to taste).  Simmer for an additional 10 minutes periodically using a rubber spatula to break open the cherries. Transfer sauce to blender to cool.
  3. Cook the chopped bacon in the same saucepan until crispy. Set aside bacon pieces and pour leftover bacon fat into the blender with the cherries. Blend until pureed. Set aside sauce while you make the crust.

 

For the pizza:

  1. Preheat oven to 350 degrees. Place a pizza pan on top of a baking sheet. If you do not have a pizza pan, line a baking sheet with parchment paper.
  2. Place chicken thighs and oregano in blender and puree until a paste forms.
  3. Using your hands, spread the mixture into a round-shaped pizza crust on the pan. Sprinkle lightly with smoked sea salt (or regular sea salt). Bake for 15 minutes on middle rack.
  4. Remove from oven. Using a paper towel, pat dry the extra fat that has risen to the top of the crust. This will help ensure a crispier crust. Spread Cherry Thyme BBQ sauce on crust (leaving an empty ½ inch border).
  5. Top with crumbled bacon and return to oven for additional 5 minutes.
  6. Let cool a couple minutes, garnish with parsley, and slice into wedges. Serve with a large salad!

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Cherry-Thyme BBQ Sauce

Makes enough for 1 pizza | 25 minutes

1 ¼ cups pitted and halved cherries

1 tsp finely chopped thyme

1 tsp lemon zest

1 T ACV

1 T honey

Salt, to taste

3 slices uncured bacon, chopped

 

  1. Bring the cherries to a low simmer in a small pot over medium-low heat. Once they start to release some of their juices (3 minutes or so), stir in the chopped thyme, lemon zest.
  2. Let reduce for 5 more minutes and now add in your apple cider vinegar, coconut sugar, and salt (to taste).  Simmer for an additional 10 minutes periodically using a rubber spatula to break open the cherries. Transfer sauce to blender to cool.
  3. Cook the chopped bacon in the same saucepan until crispy. Set aside bacon pieces and pour leftover bacon fat into the blender with the cherries. Blend until pureed. Set aside sauce while you make the crust.

 

BBQ Chicken Pizza

Serves 3-4 | 25 minutes

1 lb pastured, organic chicken thighs

1 T chopped oregano

1 T chopped parsley

Smoked sea salt to taste

  1. Preheat oven to 350 degrees. Place a pizza pan on top of a baking sheet. If you do not have a pizza pan, line a baking sheet with parchment paper.
  2. Place chicken thighs and oregano in blender and puree until a paste forms.
  3. Using your hands, spread the mixture into a round-shaped pizza crust on the pan. Sprinkle lightly with smoked sea salt (or regular sea salt). Bake for 15 minutes on middle rack.
  4. Remove from oven. Using a paper towel, pat dry the extra fat that has risen to the top of the crust. This will help ensure a crispier crust. Spread Cherry Thyme BBQ sauce on crust (leaving an empty ½ inch border).
  5. Top with crumbled bacon and return to oven for additional 5 minutes.
  6. Let cool a couple minutes, garnish with parsley, and slice into wedges. Serve with a large salad!

Note: If you don’t follow AIP, I suggest adding tomato slices, and grassfed/raw cheese!