InstantPot Chicken Green Chili

It’s fall, y’all! Okay, it’s actually 80 degrees today but next week the high is in the mid-40s with snow forecasted but if that ain’t Colorado for ya, I don’t know what is. Few things kick off the season better than Broncos football, cool evenings, and green chili. This is a meal I grew up with and is a family tradition to make in mass amounts at the end of each farmer’s market season. You could say that green chili is part of my family’s legacy (#toofar?) so I take it really seriously so when the craving struck, I knew I needed an easy and quick way to make it. Hello, InstantPot! I just threw everything in, set it to cook, then ate approximately one million Siete chips while I waited. You can watch the step-by-step recipe on my “Recipes” highlight on Instagram or save this for later. Either way, you’ll love it!

I should warn you of two things though:

  1. This is spicy. Heat runs through my blood, I cannot help it. If you want to mitigate the heat, use a mild green chili sauce and plain diced tomatoes.

  2. This feeds enough to cover your entire church potluck (remember those?) and then some so plan on having it for leftovers!


Okay, let’s get to the recipe!

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InstantPot Chicken Green Chili

Ingredients
1/2 white onion, diced
4 garlic cloves, minced
1 T ghee
12 oz chicken bone broth (I used Bonafide Provisions)
28 oz can of fire roasted tomatoes
16 oz jar of green chili sauce (I use 505 Southwestern)
1 can of coconut milk
1.5 - 2 lb chicken breasts
2 T arrowroot starch
2 T filtered water
1/2 tsp sea salt
2 tsp cumin
1 tsp paprika

Set InstantPot on low saute and cook onion and garlic in ghee until fragrant. Add in broth, tomatoes, green chili sauce, coconut milk, and chicken. Seal vent and set on high pressure for 12 minutes. Once it’s through the cycle, quick release pressure, remove chicken and shred, setting InstantPot to “Keep Warm”. In small bowl, whisk arrowroot starch and water to form a slurry. Add chicken back into the InstantPot along with arrowroot starch and spices and stir to combine. Allow to sit until slightly thickened and then serve!


I hope you enjoy! If you make it, tag me on Instagram! I’d love to see!

xo,

Cam


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Paleo Carrot Cake with Cream Cheese Frosting

Growing up, my dad's favorite cake was always carrot cake. We would have it for every birthday celebration with him. It would always be dense, sweet, and full of buttercream frosting layers with bright orange frosting-made carrots on top. When I think of carrot cake, I think of my dad and how special he is to me. That's why I was so excited to get in the kitchen and create this perfect carrot cake that is gluten, grain, dairy, soy, nut, and refined-sugar free. It turned out SO darn well that I literally almost cried when I took that first bite, thinking how sweet it was to have my childhood favorite in a new way.

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Cassava flour is the key ingredient in the cake making it nut free which is a huge bonus! 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.

It's my latest kitchen obsession so pick some up for future recipes you might see around here!

I also use Kite Hill cream "cheese" which is almond-based and even better than the real thing. You can find it almost anywhere too! I love using the plain cream cheese as a frosting base or using the chive cream cheese for savory spreads. You won't even know the difference! If you can't tolerate nuts, you can use Simple Mills vanilla frosting.

That's the beauty of this cake. The flavor and texture of the entire thing are so amazing that it's nearly identical to a traditional carrot cake; paleo or not, this cake is incredible and maybe the best I've ever had!

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Paleo Carrot Cake
(Gluten, Grain, Dairy, Soy,
Refined Sugar Free,
+ Nut Free Option)

Ingredients
For the cake
2 1/4 c cassava flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp sea salt
4 pastured eggs
1/2 c ghee, softened
1/2 c pure maple syrup
2 c unsweetened almond milk, or other dairy free milk
1 tsp vanilla extract
2 c shredded carrots (I used a food processor)

For the frosting (Optional)
8 oz Kite Hill cream "cheese"
1 T pure maple syrup
1/4 tsp vanilla extract

Preheat the oven to 350 degrees. Grease two nine inch round cake pans with ghee or coconut oil and sprinkle lightly with cassava flour. In a medium-size bowl, whisk dry cake ingredients until well incorporated. In a stand-up mixer or large bowl with hand-mixer, mix eggs, ghee, syrup, almond milk, and vanilla extract until fully incorporated then gently mix in shredded carrots. With mixer off, gently add in dry ingredients then mix until well combined. Pour evenly into the two round pans and bake for 25-30 minutes or until a toothpick comes out clean. As soon as they come out of the oven, gently run a knife along the edges then set aside to cool.

In the cleaned stand-up mixer, use the whisk attachment to mix the cream cheese, maple syrup, and vanilla extract until soft and smooth.

To assemble, gently invert one of the round cakes onto your serving plate so the smooth side faces up. Spread half of the cream cheese frosting evenly. Place the second layer of the cake on, smooth side facing up, then spread the remainder of the frosting over the top. Use a small spatula to spread the excess down the sides until the cake is evenly covered. Serve immediately or store in the refridgerator. 


As always, share pictures if you make this cake! I love to see! You can find me on Facebook and Instagram!

xo,

Cameo
 


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Carrot Cake Pin
Source: www.lemonandfignutrition.com/blog/carrotca...

Breckenridge Bars

There's a small eatery in Arizona that has the most amazing dessert ever, Salt River Bars, named after the summer river destination in AZ. I've only ever tried a Salt River Bar one time but easily remember the thick caramel cookie base and the salty and sweet chocolate layer. This cookie I tried one time nearly six years ago popped into my mind the other day and I instantly hit the kitchen to make something similar, but with cleaner, more health-friendly ingredients.

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These bars have a similar thick cookie base with a chewy texture, a thick layer of creamy chocolate, and all topped with sea salt that perfectly ties it all together and nails that salty-and-sweet flavor. 

I call them Breckenridge Bars as an ode to my home here in Colorado just like Salt River Bars were a nod to my home state. I hope that wherever you are in the world, you can try these delicious bars and think of the magnificent mountains of Colorado.

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Breckenridge Bars

Ingredients
For the crust
1.5 c blanched almond flour
1/4 c raw shredded coconut
2 T coconut flour
2 T coconut sugar
1 T ground flax
1 tsp cinnamon
1/4 c ghee or grass-fed butter, room temperature
2 pastured eggs

For the topping
1.5 c semi-sweet chocolate chips (I use allergen-friendly Enjoy Life)

1/4 c unsweetened almond butter
1 T ghee or grass-fed butter
Course sea salt for topping

Preheat oven to 400 degrees and grease 9x9 pan with coconut oil, ghee, or grass-fed butter. In a stand-up mixer or medium bowl with hand mixer, whisk dry ingredients for the crust. Add ghee or grass-fed butter and mix until crumbly, then add eggs one at a time until the dough is cohesive. Place in the greased baking dish and flatten until even, and use a fork to poke holes throughout the crust. Bake at 400 degrees for 15-17 minutes or until the edges are golden brown. Set aside to cool. In a double boiler or microwave-safe dish, melt the ghee, almond butter, and chocolate chips until smooth. Pour over the slightly cooled crust, top with sea salt, and place in the fridge for about 30 minutes to set. Slice and serve! You can store leftovers (as if!) in an airtight container in the fridge or freezer.


I hope you love Breckenridge Bars as much as I do! If you want to get really adventurous, swirl in some peanut butter to the top chocolate layer and indulge! If you make them, send me a picture or tag me on Instagram or Facebook!

xo,

Cam


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

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


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