Salmon Salad with Almond Butter Dressing

This salad is one of my all-time favorites! It may look impressive but comes together super quickly with some basic ingredients. This is a great mid-day lunch or dinner! I also love to make extra dressing to have on hand for an easy and quick sauce for salmon, chicken, or for dipping raw vegetables! 

You seriously must make this beautiful salad

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You can get this recipe over at Gluten Free School where I was featured as a guest blogger, so click the button below and enjoy!


I love to feature your re-creations on my Instagram Story so share to send a picture so I can fan girl over it!

xo,

Cam


PIN FOR LATER

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Source: www.lemonandfignutrition.com/blog/salmonsa...

Crispy Buffalo Chicken (Paleo + Whole30)

I have a confession.

I used to hate all things buffalo sauce. Gasp! I know, call me crazy but I just didn't like the taste of it one bit! It wasn't until I started experimenting with it again that I realize it was the stringy, melted, plastic tasting cheese in most buffalo dips that turned me off! Ever since that life-changing lightbulb went off, I've been digging spicy buffalo chicken in all forms!

My latest obsession?

Crispy buffalo chicken. 
Gluten free, dairy free, grain free, and nut free crispy buffalo chicken to be exact.

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I know you're probably thinking to yourself "so what is it coated in?". 

Cassava flour!

Cassava flour is made from the whole food form of yuca root (minus the peel!), which is a staple for many countries. It has a really neutral taste and the texture is virtually identical to wheat flour meaning you can often use it one-for-one in your old favorite recipes! You can buy it online, on Amazon, or at most health food stores.

You'll be seeing lots of new recipes using cassava flour so go ahead and stock up now! You can thank me later.

As for today, here's one of my favorite recipes I've ever made with cassava flour! I tried to perfect this recipe with nut-based flours but it would always get mushy or easily burn. When I made the switch to cassava flour, it was totally seamless and this chicken is now one of our weeknight faves! You can use the whole chicken breast or make kid-friendly tenders or nuggets! Either way, you'll love the taste of this home cooked buffalo chicken.

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Paleo Crispy Buffalo Chicken (Gluten, Dairy, + Nut Free!)

Ingredients
3/4 c cassava flour
1 tsp garlic powder
1/2 tsp sea salt
1/2 c hot sauce
1/4 cup ghee, melted
1 pastured egg
1.5-2 lb chicken breasts, trimmed
Coconut oil for frying

Preheat the oven to 425 degrees. In a medium mixing bowl, combine melted ghee and hot sauce, allow to cool, then whisk in the egg. It will become thick; that's okay! Set aside. On a large plate, whisk flour, garlic, and sea salt until well combined. Place chicken breasts in the buffalo sauce and stir so the chicken is fully covered. Remove the chicken from the buffalo sauce and dredge in the flour mixture and set aside. When you're done dredging the chicken, heat a large cast iron skillet over medium-high heat and place about 1/4 c coconut oil in there to melt. Once the skillet is HOT, fry the chicken on both sides until slightly crispy but be careful not to overcook. We just want to get the outside crispy. Place chicken on a roasting pan or cookie sheet with a cooling rack and bake at 425 for 15-17 minutes or until the chicken is cooked through. Serve with dairy-free ranch, greens, and a roasted sweet potato!


If you make this, show me on Instagram or Facebook! I love to see how these recipes come to life for you and your family. 

Watch the blog for more recipes using cassava flour! Next up: CARROT CAKE. Oh yes! 

xo,

Cam


Pin for later!

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Creamy Pumpkin Soup (Paleo + Whole30)

Are we still in pumpkin season? If not, I'm officially declaring that pumpkin is still relevant, mostly so I can eat pie for breakfast and this soup for every other meal of the day! 

This creamy, thick, nourishing pumpkin soup is easy to put together and you probably have all the ingredients on hand! You can make a big batch and serve to your family, portion it out for delicious breakfasts, or serve as an appetizer in cups like this for your next holiday party! You could also add quality, pastured bacon on top or stir in leftover turkey for added protein. The options are endless so get in the kitchen and whip up this incredible paleo pumpkin soup.

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Creamy Pumpkin Soup (Paleo + Whole30)

Ingredients
2 T grass fed ghee or butter
1 small yellow onion, chopped
6 cloves of garlic, minced
1 Granny Smith apple, chopped
29 oz of organic pureed pumpkin
1 can of coconut milk
3 c of chicken bone broth
2.5 T dried poultry blend seasoning
1 tsp ground cinnamon
salt and pepper to taste
3 bay leaves

In large stock pot, melt ghee on medium-high heat then add in yellow onions, garlic, and apple. Stir frequently and cook until onions are translucent and garlic is fragrant. Stir in pumpkin, coconut milk, bone broth, and all seasonings and bring to boil for 3-4 minutes. Reduce heat to low and simmer uncovered for 45 minutes. Remove the bay leaves and use an immersion blender to puree the onions and apples. If you want your soup super, duper smooth, ladle into a blender and blend on high. Serve hot!


If you make this, take a picture and share with me on social media! You can find me on Facebook or Instagram! Happy cooking!

xo,

Cam

Chicken Enchilada Soup

Here in Colorado, we're in full-on fall mode! The leaves are changing, the mornings are crisp, and we even got a hefty dose of early snow yesterday! I had other plans for dinner but there's something about a cold, dreary day that begs you to serve soup so obviously I whipped up a batch of this chicken enchilada soup and enjoyed the cozy evening.

I served it with Siete Family Grain Free Chips (you can pick those up at Whole Foods or Natural Grocers), but this easily stands on it's own as a fulfilling, hearty soup! It also saves really well so you can easily set some aside for a quick breakfast or lunch the next day.

This soup includes shredded chicken so if you're one to meal prep, you can just slow cook a few organic chicken breasts at the beginning of the week and store in the fridge or make it a few hours before the batch of soup goes on. Whatever makes more sense for you!

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Chicken Enchilada Soup (Paleo + Whole30)

Ingredients
1.5 lb chicken breasts
1 T ghee
1 medium yellow onion
3 cloves of minced garlic
2-3 medium red bell peppers
2 15oz cans of diced fire roasted tomatoes
3 c chicken broth (I use Bonafide Provisions)
1.5 T chili powder
3 tsp cumin
1/2 - 1 tsp seas salt
1 can of canned coconut milk
4 handfuls of spinach, sliced into strips

Cook chicken breasts in large crockpot on high for 3-4 hours or until cooked through, then shred the chicken using two forks or by placing them in a stand up mixer and mixing until shredded well. Set aside. In a large pot over medium heat, melt ghee. Add garlic, onions, and bell pepper and cook until vegetables are soft and onions are translucent. Add in tomatoes, chicken, and broth then bring to a rapid boil for 2-3 minutes. Turn heat down to medium low and allow to simmer uncovered for 30-45 minutes. Turn the heat up one last time and add coconut milk and spinach, cooking until the greens are wilted. Serve with avocado, cilantro, or chips!


SO simple, right?! It's even easier if your chicken is prepped and ready to go, making this dinner a quick meal with very little hands-on time! If you make it, tag me on social media! I love to see simple, healthy meals come to life in your kitchen!

xo,

Cam

P.S. This soup itself is compliant within the Whole30 program, but chips are not (even grain free chips!) so leave those out and instead enjoy it on it's own!

Thai Inspired Chicken "Noodle" Bowls

It's Monday! I love Mondays. They bring a fresh start and endless possibilities of what the week will hold. You know what I also love? Almond butter in pretty much any form. My favorite form is in a thai inspired dish with cilantro and red pepper flakes.

This dinner comes together super quick and easy and is pure comfort food. It can seem like too many steps and parts, but I promise it's more simple than it looks! If you're the type to meal prep, you can spiralize your zoodles, make your sauce, and dice your chicken ahead of time making it an easy process when dinner comes around.

If you don't have a spiralizer, no worries! You can find packaged spiralized sweet potatoes at your local health food store. Also, another helpful hint: rumor has it that Trader Joe's now carries coconut aminos for $2.99. That's half the price you'll find it elsewhere!

So let's dig in, shall we?

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Thai Inspired Chicken "Noodle" Bowls

Serves 4-6

Ingredients
Sauce:
1/2 c almond butter
1/2 c coconut aminos
2 cloves of garlic, finely minced
2 dashes of fish sauce
1.5 T minced cilantro
1/2 tsp powdered ginger
1/2 tsp black pepper
1/2 tsp red pepper flakes, optional
1/4 tsp sea salt

Noodles:
3-4 medium sweet potatoes, spiralized
2 T avocado oil

Protein:
4 chicken breasts, diced into 1" cubes
1 lb broccoli florets
2 T avocado oil
salt + pepper, to taste

Optional Toppings:
Cashews
Green onions
Bean sprouts
Cucumber slices

Preheat oven to 400 degrees. In a medium bowl, whisk all sauce ingredients together until well incorporated. Set aside. On a parchment paper lined baking sheet, toss broccoli florets and chicken in avocado oil, salt, and pepper. Place in heated oven for 25-35 minutes or until chicken is cooked through. While the chicken is roasting, spiralize sweet potatoes and cook on medium-high heat in a well oiled skillet for 5-7 minutes or until soft, stirring often. Stir in almond butter sauce with potatoes, reserving about 1/4 cup of sauce. To serve, add chicken and broccoli on top of sweet potato noodles, and top with remaining sauce and optional toppings. 


If you make this, tag me in your pictures! I love to see healthy meals in your kitchen.

XO,

Cam