Cooking with Carrie: All The Taste and A Friendly Waist

I consider 'paleo' to be a buzz word. You hear it thrown around here and there but what does it actually mean? Can you live the paleo lifestyle and not feel like you are left hungry 24/7?

The answer is yes. While the paleo diet does exclude most processed foods (sorry, twinkies are out), major grains, and dairy products, you can still enjoy tasty treats and sweet snacks. 

Who knows this better than Carrie Reynolds from the Flavors of Fresh blog. Carrie was introduced to paleo eating after joining a CrossFit box a few summers back. Later in her life, with a burning desire to cleanse herself both physically and mentally, she decided to commit herself fully to living paleo. 

The Flavors of Fresh blog depicts Carrie's paleo lifestyle through personal stories, blog posts, and the sharing of recipes (demonstrating that healthy treats can taste just as sweet).

In this post, we outline two of Carrie's favorite paleo recipes: paleo fried chicken and banana chocolate and almond butter burst muffins (yum).


Paleo Fried Chicken

 
 

If you've had the pleasure of visiting the South and enjoyed home-cooked fried chicken, chances are you crave that juicy, flavorful, crispy taste on the regular! Good news! A cleaned-up version of the southern classic is here. Now you can enjoy all the taste without the guilt with this paleo fried chicken recipe. We all know healthy cooking can get boring. Salads day after day and I mean really, how many ways can you cook a cauliflower!? Well this fried chicken is anything but boring. Try it out and see for yourself. Happy Cooking!

P.S. These would be great on a salad or with a side of cauliflower puree – how ironic!

INGREDIENTS:

  • 1 ½ BONELESS CHICKEN BREAST, THINLY SLICED
  • ¼ CUP NON-DAIRY MILK (COCONUT MILK)
  • 2 TABLESPOONS OLIVE OIL
  • 2 WHOLE EGGS
  • ½ CUP ALMOND FLOUR
  • ½ CUP COCONUT FLOUR
  • SALT AND PEPPER TO TASTE
  • CHIVES FOR GARNISH
  • PARCHMENT PAPER (OPTIONAL)
  • TESSEMAE’S CREAMY RANCH (OPTIONAL)
  • MAKES 2-3 SERVINGS

DIRECTIONS:

  1. In a medium sized mixing bowl, add eggs and non-dairy milk and whisk together.
  2. In a separate medium sized mixing bowl add flour and salt and stir together.
  3. Rinse chicken breast and pat dry.
  4. Dip chicken into egg and milk mixture then into flour mixture until lightly coated.
  5. Repeat one more time until fully coated.
  6. Place chicken on parchment paper until this step has been repeated with each piece of chicken.
  7. In a large skillet, heat olive oil on medium-high heat.
  8. Once skillet is hot, add chicken one piece at a time and reduce heat to medium-low. Cook 5-7 minutes on each side.
  9. Remove chicken from pan and place on cooling rack for 5-10 minutes.
  10. Garnish with chives, Serve hot with a side of Tessemae’s Creamy Ranch or your favorite dipping sauce and enjoy!

Banana Chocolate Almond Butter Burst Muffins

 
 

Healthy eating can be hard, am I right!? Sometimes you just want to treat yo’ self! Chocolate is probably the one thing we can all agree cures a bad day or even brings a little extra joy to any ordinary day. It can be challenging to stay away from sweet treats when you’re watching what you eat, but who said you have to? This recipe for paleo banana chocolate almond butter burst muffins will make your heart sing! They are perfectly moist, sweet and if you couldn’t tell from their name, they have a chocolate almond butter center that oozes out as you take a bite - um, yes please! These are great for a healthy indulgence, to make for a gathering of friends, or just for a Tuesday at home by yourself. Dairy free, grain free, but flavor-FULL. Go on and treat yo’ self! (Makes 10 muffins)

INGREDIENTS:

  • 3 TABLESPOONS CREAMY ALMOND BUTTER
  • 1 CUP DAIRY FREE CHOCOLATE CHIPS (I USE ENJOY LIFE FOODS BRAND)
  • 1 ½ CUPS COCONUT FLOUR
  • 1 ½ CUPS ALMOND FLOUR
  • 1 TEASPOON BAKING SODA
  • ½ TEASPOON SALT
  • ½ CUP COCONUT SUGAR
  • 2 TABLESPOONS MELTED GHEE
  • 1 MEDIUM OVERRIPE BANANA, MASHED
  • 3 EGGS
  • ¼ CUP WATER

DIRECTIONS:

  1. In a medium saucepan, add chocolate chips and almond butter. Turn heat to medium-low, stirring continuously until almost fully melted and blended together.
  2. Once chocolate almond butter mixture is almost fully melted, remove from heat and whisk until smooth.
  3. Pour almost all of the chocolate almond butter mixture into a glass container and store in the freezer for 20-25 minutes or in the refrigerator up to 24 hours. Save just enough in the saucepan to drizzle on top of the muffins when done – approximately 1 tablespoon.
  4. Preheat oven to 350 degrees Fahrenheit.
  5. In a medium mixing bowl add flour, eggs, sugar, ghee, salt, baking soda, water and whisk together until blended.
  6. Mash banana with a fork, add to mixing bowl and whisk together with other ingredients until blended (Note: lumps are ok! Do not worry about making the mixture completely smooth).
  7. Remove chocolate almond butter mixture from freezer/fridge.
  8. Pour muffin mixture into silicone muffin cup/tray one third of the way into each cup.
  9. Scoop a ball of the hardened chocolate almond butter mixture using a melon-baller or a spoon and place in the center of each cup.
  10. Pour muffin mixture into each cup until chocolate almond butter center is covered – do not fill all the way to the top as muffins will rise in the oven.
  11. Bake for approximately 12 minutes until golden brown and cooked all the way through.
  12. When muffins are almost done, reheat the leftover chocolate almond butter mixture in the saucepan, stirring constantly until warm – approximately 1 minute.
  13. Remove muffins from the oven and use a spoon to lightly drizzle the warm chocolate almond butter mixture over each muffin.
  14. Remove muffins from cups and let cool on a cooling rack for 8-10 minutes.
  15. Serve warm and enjoy!