VeggieConverter

Easy, organic family-friendly recipes.

Curry Chicken Salad

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Curry Chicken Salad | @VeggieConverter

Who knew curry chicken salad could be so easy? Browned chicken, veggies and curry mayo mixed together in a bowl. Done.

Finding proteins to put in the kids’ lunchboxes is sometimes a pain in the patoot. Especially as a longtime vegetarian, I struggle with ideas for meaty things that will taste great cold. Well, because, I struggle with meaty things that taste great at all. But, you know, learning and all that.

So, when the kids and I came across a veggie-heavy chicken salad in their Princess Cookbook, I decided we could double the veggies, add some curry powder and see if we might actually come up with something tasty. And we did!

Now, granted, I think it’d be way tastier with chickpeas instead. But hey, it’s a start.

If you’re not a curry fan, try a different seasoning that you like. Taco seasoning, Italian seasoning or maybe lemon pepper could be good, too.

Curry Chicken Salad

Adapted from Royal Recipe Collection

Serves 4

Ingredients

1/2 cup mayonnaise
1/2 tablespoon curry powder
2 cups browned chicken, coarsely chopped (vegetarian option: cooked chickpeas)
1 cup broccoli, chopped
1/2 cup carrots, diced or shredded
6 ounces water chestnuts, diced

Method

Mix mayonnaise and curry in a small bowl.

Put chicken, broccoli, carrots and water chestnuts in a medium bowl.

Pour mayonnaise mixture over chicken mix and toss to coat.

Serve as lettuce wraps or with crackers.

Results

This was great just with a spoon or as lettuce wraps. And it worked well in the kids’ lunchboxes the next day, too. Win.

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Curry Chicken Salad
Author: 
 
Ingredients
  • 1/2 cup mayonnaise
  • 1/2 tablespoon curry powder
  • 2 cups browned chicken, coarsely chopped (vegetarian option: cooked chickpeas)
  • 1 cup broccoli, chopped
  • 1/2 cup carrots, diced or shredded
  • 6 ounces water chestnuts, diced
Method
  1. Mix mayonnaise and curry in a small bowl.
  2. Put chicken, broccoli, carrots and water chestnuts in a medium bowl.
  3. Pour mayonnaise mixture over chicken mix and toss to coat.
  4. Serve as lettuce wraps or with crackers.

 

Paleo Curry Chicken Salad Recipe

Paleo Lemon Coconut Balls

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paleo lemon coconut balls | @VeggieConverter

Paleo lemon coconut balls? Yes, please! Lemon + coconut plus done in less than 30 minutes? Oh, yeah!

I am not a huge chocolate dessert person. I mean, it’s yummy. But if I get to choose, I prefer citrusy desserts. I love lemon bars, but I don’t make them too terribly often.

I love these key lime bars in particular. But, they take a little while.

So these paleo lemon coconut balls—which are grain and dairy free and done in less than 30 minutes—are a great quick, yummy dessert for me. Plus, they have hazelnuts inside, so they are delicious and chock full of protein. Win!

Paleo Lemon Coconut Balls

adapted from Coconut Caramel Macaroons
Makes 12-15

Ingredients

1/2 cup maple syrup
1/4 cup full fat canned coconut milk or cream
1 tablespoon coconut oil, melted
15-20 drops of lemon (vitality) essential oil (I buy mine HERE)
2 cups shredded coconut
1/2 cup hazelnut flour or almond flour

Method

Preheat the oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment paper or a silicone baking mat.

Mix together maple syrup, coconut milk or cream, coconut oil and lemon essential oil.

To the bowl of a food processor, add the shredded coconut, almond flour and the maple syrup mixture.

Pulse until the mix is finely chopped and holds together when squeezed into a ball.

Drop 1 tablespoon size balls of the mixture onto the prepared baking sheet.

Make sure the balls are packed tight; if needed, use your hands to finely pack the balls together.

Transfer to the oven and bake for 12-15 minutes or until the tops of the balls just begin to appear toasted.

Serve cold or at room temperature.

Results

Wow, these paleo lemon coconut balls are super lemony and fantastic. I can’t believe how easy they are, too!

The kids and Mr. Meaty all loved them and they were an easy recipe for the kids and I to make together.

Super win. We’ll be making these many more times and experimenting with new flavors, too.

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Paleo Lemon Coconut Balls
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Prep time: 
Cook time: 
Total time: 
Serves: 12-15
 
Ingredients
  • 1/2 cup maple syrup
  • 1/4 cup full fat canned coconut milk or cream
  • 1 tablespoon coconut oil, melted
  • 15-20 drops of lemon (vitality) essential oil
  • 2 cups shredded coconut
  • 1/2 cup hazelnut flour or almond flour
Method
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. Mix together maple syrup, coconut milk or cream, coconut oil and lemon essential oil.
  4. To the bowl of a food processor, add the shredded coconut, almond flour and the maple syrup mixture.
  5. Pulse until the mix is finely chopped and holds together when squeezed into a ball.
  6. Drop 1 tablespoon size balls of the mixture onto the prepared baking sheet.
  7. Make sure the balls are packed tight; if needed, use your hands to finely pack the balls together.
  8. Transfer to the oven and bake for 12-15 minutes or until the tops of the balls just begin to appear toasted.
  9. Serve cold or at room temperature.

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paleo lemon coconut balls | @VeggieConverter

Paleo Sweet Potato Pie

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Sweet Potato Pie | @VeggieConverter

I big puffy heart custard pies (minus the gluteny crust). So this custardy sweet potato pie with a cookie crumb/pecan crust is absolutely perfect. The recipe comes from a great cookbook I recently acquired, the Outlander Kitchen Cookbook. The cookbook is based in part on foods from the awesome scifi-romance series, Outlander. The natural herbal remedies and yummy whole foods recipes mentioned in the book series in such detail always intrigued me. So when I saw the cookbook, I knew it would be great to try.

I love old cookbooks and this one is based primarily on modernized versions of recipes from the 1740s, so you can’t get much older in a cookbook. The best part about old cookbooks is they don’t use convenience foods, so it’s all real, whole ingredients. I made a few minor alterations to make this recipe grain free and dairy free.

Paleo Sweet Potato Pie

Adapted from Outlander Kitchen Cookbook

Ingredients

2 medium sweet potatoes (about 1 1/2 pounds)
1/2 cup coconut oil, melted
1 cup arrowroot cookie crumbs (or 1/2 cup arrowroot flour)
1/3 cup coconut sugar (for crust/topping)
1/2 cup finely ground pecans
1/2 cup coconut sugar (for pie filling)
1/2 cup coconut milk
2 eggs
1 teaspoon cinnamon or 2-3 drops cinnamon (vitality) essential oil
2 teaspoons vanilla
zest of 1 lemon or 3-5 drops lemon (vitality) essential oil
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg or 1 drop nutmeg (vitality) essential oil

Method

Preheat oven to 400 degrees Fahrenheit.

Bake sweet potatoes for 45-60 minutes at 400 degree Fahrenheit. Let cool before peeling.

Reduce oven temperature to 350 degrees Fahrenheit.

Mix coconut oil, arrowroot cookie crumbs, 1/3 cup coconut sugar and ground pecans until crumbs are moistened. Reserve 1/2 cup of the mixture for topping, pressing the rest into a glass or ceramic 9-inch pie plate.

Mix together sweet potato flesh, remaining coconut oil, coconut sugar, coconut milk, eggs, cinnamon/oil, vanilla, lemon zest/oil, salt and nutmeg/oil. Beat well to combine.

Pour sweet potato mixture into pie crust and smooth out the top.

Bake for 30 minutes at 350 degrees Fahrenheit.

Sprinkle on topping. Bake for another 20-25 minutes. Cool completely before serving.

Results

Holy wow! First of all, how did I never think to do pumpkin pies with this type of crust? Duh. Grain free and easy. The girls each had at least three pieces on day one. They would’ve had more, but I said no. Hah. It is absolutely delicious. It’s similar to pumpkin pie, but a bit more rich. If you like custardy pies (no matter what you think  you think of sweet potatoes) give this a shot. Mr. Meaty doesn’t care for sweet potatoes. At all. He still thought this was pretty good, considering.

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Paleo Sweet Potato Pie
Author: 
 
Ingredients
  • 2 medium sweet potatoes (about 1 1/2 pounds)
  • 1/2 cup coconut oil, melted
  • 1 cup arrowroot cookie crumbs (or 1/2 cup arrowroot flour)
  • 1/3 cup coconut sugar (for crust/topping)
  • 1/2 cup finely ground pecans
  • 1/2 cup coconut sugar (for pie filling)
  • 1/2 cup coconut milk
  • 2 eggs
  • 1 teaspoon cinnamon or 2-3 drops cinnamon (vitality) essential oil
  • 2 teaspoons vanilla
  • zest of 1 lemon or 3-5 drops lemon (vitality) essential oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon nutmeg or 1 drop nutmeg (vitality) essential oil
Method
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Bake sweet potatoes for 45-60 minutes at 400 degree Fahrenheit. Let cool before peeling.
  3. Reduce oven temperature to 350 degrees Fahrenheit.
  4. Mix coconut oil, arrowroot cookie crumbs, 1/3 cup coconut sugar and ground pecans until crumbs are moistened. Reserve 1/2 cup of the mixture for topping, pressing the rest into a glass or ceramic 9-inch pie plate.
  5. Mix together sweet potato flesh, remaining coconut oil, coconut sugar, coconut milk, eggs, cinnamon/oil, vanilla, lemon zest/oil, salt and nutmeg/oil. Beat well to combine.
  6. Pour sweet potato mixture into pie crust and smooth out the top.
  7. Bake for 30 minutes at 350 degrees Fahrenheit.
  8. Sprinkle on topping. Bake for another 20-25 minutes. Cool completely before serving.

 

paleo-sweet-potato-pie

Almond Butter Cookies

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Almond Butter Cookies | @VeggieConverter

I’ve tried a lot of different meals for breakfast since going mostly grain free. This almond butter cookies recipe is one of my absolute favorites. And you wouldn’t believe how simple it is. The recipe requires only TWO INGREDIENTS. What?? All you need is an egg and half a cup of nut butter. I add a couple drops of cinnamon (vitality) essential oil to mine just for an extra kick, but that’s totally optional. You can mix these almond butter cookies up in about two minutes and they bake in just five. So breakfast is ready in less than 10. And since there’s no sugar added, these cookies are straight up protein: egg and almond butter. Win. These breakfast cookies are paleo, grain free, gluten free, dairy free—oh, and bonus—they make a yummy dessert, too.

Almond Butter Cookies

Serves 4

Ingredients

1/2 cup almond butter
1 egg
2 drops cinnamon (vitality) essential oil (optional)

Method

Mix ingredients together in a bowl. Preheat oven to 350 degrees Fahrenheit.

Prepare a cookie sheet with parchment paper and drop mixture onto the sheet by the heaping teaspoonful.

If you want fancy fork marks, freeze the batter on the sheet for about 1 hour. When you get the unbaked cookies out of the freezer, preheat your oven to 350 degrees Fahrenheit.

Lightly press cookies down with a fork (crosshatching the fork marks on top to make a checkerboard pattern).

Bake at 350 degrees Fahrenheit for 5-10 minutes. Let cool and serve.

Results

It’s hard to believe how quickly these can be made. Seriously. Cookies/breakfast in less than 10 minutes? Win. The texture, according to Mr. Meaty, is a little “weird” when you are thinking of standard cookies. They’re not quite fluffy, but not terribly dense either. They’re closer to macaroons than sugar cookies. The flavor is a hit with everyone and the kids didn’t balk at the texture at all. Though they did orginally think they were chicken nuggets at first glance. Hah!

 

paleo-almond-butter-cookies

Maple Almond Cashew Butter

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almond butter | @VeggieConverter

We almost always make our own nut butter. In part because I try to avoid peanuts and also because homemade nut butter is delicious. But we bought some healthy almond butter when we were on vacation this summer and fell in love with the maple flavor that we’d never tried before. So, I wanted to emulate that flavor at home.

We love to use this almond butter to make 2-ingredient grain-free cookies, banana almond butter coconut smoothies and of course, PB&J sandwiches.

Maple Almond Cashew Butter

Makes about 1 pint nut butter

Ingredients

1 cup almonds
1 cup cashews
2 tablespoons avocado oil
salt, to taste
1/4 cup maple syrup (optional)

Method

Add almonds, cashews and avocado oil to a food processor or high-speed blender.

Blend until smooth.

Add salt to taste.

Add maple syrup and pulse just enough to mix in the syrup.

Results

Wow! Delicious. And super simple. We love this version. Though our usual non-syrup version is great, too. I like the mix of almond and cashew for its flavor and texture. Cashews are a bit softer and are less grainy in the end-result nut butter. But the almonds are so good for you, too, so it’s nice to have a mix.

Almonds are high in vitamin E, an antioxidant. While all nut butters are high in protein (an ounce of nut butter is the protein equivalent to the same amount of meat) and fiber, almond butter is significantly higher than peanut butter in vitamin E, magnesium and iron.

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Maple Almond Cashew Butter
Author: 
 
Ingredients
  • 1 cup almonds
  • 1 cup cashews
  • 2 tablespoons avocado oil
  • salt, to taste
  • 1/4 cup maple syrup (optional)
Method
  1. Add almonds, cashews and avocado oil to a food processor or high-speed blender.
  2. Blend until smooth.
  3. Add salt to taste.
  4. Add maple syrup and pulse just enough to mix in the syrup.

 

maple-almond-cashew-butter

Paleo Mongolian Beef

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Mongolian Beef | @VeggieConverter

One of the few meaty Chinese dishes I’ve tried at restaurants and really liked is Mongolian Beef. But I always add veggies to it because it’s so boring otherwise. Making at home means I can add whatever veggies I want so I tracked down a recipe and tinkered with it to make it in my clay pot cooker.

So, in addition to swapping a crockpot for a clay pot, I used arrowroot instead of corn starch, coconut aminos instead of soy sauce (and half the amount), coconut sugar instead of brown sugar (also halved), nixed the carrots and added water chestnuts and mushrooms. Now that I’ve got the recipe down, I’ll experiment with extra veggies like snow peas next go-around.

Clay Pot Mongolian Beef

Adapted from Slow Cooker Mongolian Beef

Ingredients

1 1/2 pounds steak, cut into strips
1/4 cups arrowroot powder
2 tablespoons avocado oil
1/2 teaspoons mince garlic
1/3 cup coconut aminos
3/4 cups water
3/4 cups coconut sugar
4 ounces mushrooms, sliced
6 ounces water chestnuts
1 cup grated carrots
green onions, for garnish

Method
Cut steak into thin strips. In a ziploc bag add steak pieces and arrowroot powder. Shake to coat.
Add avocado oil, minced garlic, coconut aminos water, coconut sugar, carrots, mushrooms and water chestnuts to clay pot or slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.

Set the clay pot on stew and cook for 2 hours.
In slow cooker, cook for high 2-3 hours or on low 4-5 hours. Garnish with green onions. Serve over rice if desired.

Results

Wowza. This dish is so easy and absolutely delicious. Everyone, (myself, Mr. Meaty and the kiddos) loved it and had at least seconds. This is a definite repeat. We’ll add snow peas for sure next time (because we love them), but it’s great as is, too. Broccoli would also be yummy. This would be really easy to make quickly on the stovetop, too. Just follow the directions up until the clay pot and stir fry in a pan or wok for about 10-15 minutes.

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Paleo Mongolian Beef
Author: 
 
Ingredients
  • 1 ½ pounds steak, cut into strips
  • ¼ cups arrowroot powder
  • 2 tablespoons avocado oil
  • ½ teaspoons mince garlic
  • 1/3 cup coconut aminos
  • ¾ cups water
  • ¾ cups coconut sugar
  • 4 ounces mushrooms, sliced
  • 6 ounces water chestnuts
  • 1 cup grated carrots
  • green onions, for garnish
Method
  1. Cut steak into thin strips. In a ziploc bag add steak pieces and arrowroot powder. Shake to coat.
  2. Add avocado oil, minced garlic, coconut aminos water, coconut sugar, carrots, mushrooms and water chestnuts to clay pot or slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Set the clay pot on stew and cook for 2 hours.
  4. In slow cooker, cook for high 2-3 hours or on low 4-5 hours. Garnish with green onions. Serve over rice if desired.

 

paleo-mongolian-beef

Kitchen Scrap Broth: Broth & Stock Cookbook Review

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Kitchen Scrap Broth | @VeggieConverter

I absolutely love making broth for my family. It was one of the first big money savers I embarked on when the girls were babies. We started out with vegetable broth and eventually started making bone broth from turkey and chicken bones. I made the broth even before I ate any chicken. I’ve cobbled together some pretty good bone broth in the past, but when I received a copy of broth & stock from the Nourished Kitchen to review, I found the perfect kitchen scrap broth.

For me, the big key was learning something I should’ve known, but hadn’t thought about. I collect my kitchen scraps in a big freezer bag and put in just about any veggie scraps I have, usually including onions, carrots, broccoli, cabbage, zucchini. But as Jennifer McGruther says in broth & stock, “Brassicas, like broccoli, cabbage, kale, and collards, can infuse the broth with undesirable bitter notes, so it’s best to avoid them.” Well, duh! I should’ve known that. I even know to avoid putting them in my kitchen composter since they create a nasty stink. But this one change to my kitchen scrap broth made a world of difference in the taste of the broth. The chicken broth that resulted was absolutely the best tasting broth we’ve ever had. No funky flavors or smells in this broth. It’s just absolutely delicious, golden broth. We’ve made three batches of this recipe so far and have been pleased each time.

The rest of broth & stock is filled with incredible real food recipes for soups and stews as well as many broth variations. So far, my next favorite is Yucatan-Style Lime Soup (sopa de lima). It’s an incredibly simple recipe that’s packed with flavor: chicken, onion, white rice and limes. Fantastic. I can’t wait to explore the rest of broth & stock and continue to enjoy my perfect kitchen scrap broth for years to come.

Broth & Stock |@VeggieConverter

I made very minor alterations, listed below, to the original broth & stock recipe to suit what I had on hand and switch from cooking in a stock pot to my VitaClay cooker.

Kitchen Scrap Broth

Adapted from broth & stock

Makes 2 quarts

Ingredients

1 chicken carcass, including scraps like necks & backs if available
1 1/4 cups loosely packed vegetable trimmings such as onion skins and ends, carrot peelings, zucchini ends, herb stems
1 dried bay leaf
1/2 tablesppon whole black peppercorns
1 tablespoon apple cider vinegar
2 quarts cold water

Method

Place ingredients in VitaClay cooker or slow cooker and cook on SOUP setting for 5-8 hours (for a CrockPot, cook on LOW for 12 to 24 hours). When cool enough to handle, strain through a mesh sieve and pour into two 1-quart jars, sealing the lids. Refrigerate for up to 5 days or freeze for up to 6 months.

 

how-to-make-kitchen-scrap-broth

Paleo Creamy Tomato Noodle Soup

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Paleo Creamy Tomato Noodle Soup | @VeggieConverter

Sometimes the best ideas come to me when I’m just whipping up a quick dinner for the kids and myself. This Paleo creamy tomato noodle soup is one of those times. I wanted to make noodles because I’ve been craving them and I didn’t have any marinara sauce made, so I opted to combine a can of tomato sauce and a can of coconut milk. It turned out more souplike than I had in mind, but we absolutely loved what turned out to be creamy tomato noodle soup. It’s grain-free, dairy-free and vegan! The tomato and coconut milk combination is absolutely fantastic (just

The tomato and coconut milk combination is absolutely fantastic (just like in the Lentil Quinoa deliciousness). It may be the key to all deliciousness ever. Hard to say this early. But, let me tell you. Both kids ate THIRDS. THIRDS! I might’ve done a little jig. I highly recommend this one. If you’re not grain-free, you can opt for regular thin spaghetti noodles or rice noodles. If you are, go for zoodles or grain-free noodles like we did!

Creamy Tomato Noodle Soup

Ingredients

8 ounces grain-free noodles or zucchini noodles
15 ounces tomato sauce
13.5 ounces coconut milk
4 ounces mushrooms
2 cloves minced garlic
1 teaspoon dried basil
Himalayan pink salt, to taste

Method

Prepare noodles, set aside. In a medium saucepan, combine all remaining ingredients and cook over medium heat for about 10 minutes. Add noodles and heat through if necessary.

It comes out kind of like a stoup: a stew/soup. You might need both a fork and spoon. Or just a fork and drink the rest out of the bowl. That’s what the kids opted for. It’s so tasty I highly recommend putting this one in your monthly meal plan rotation. It’s also great with rice or quinoa instead of noodles!

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Paleo Creamy Tomato Noodle Soup
Author: 
 
Ingredients
  • 8 ounces grain-free noodles or zucchini noodles
  • 15 ounces tomato sauce
  • 13.5 ounces coconut milk
  • 4 ounces mushrooms
  • 2 cloves minced garlic
  • 1 teaspoon dried basil
  • Himalayan pink salt, to taste
Method
  1. Prepare noodles, set aside. In a medium saucepan, combine all remaining ingredients and cook over medium heat for about 10 minutes. Add noodles and heat through if necessary.
  2. It comes out kind of like a stoup: a stew/soup. You might need both a fork and spoon. Or just a fork and drink the rest out of the bowl. That's what the kids opted for. It's so tasty I highly recommend putting this one in your monthly meal plan rotation. It's also great with rice or quinoa instead of noodles!

 

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Paleo Creamy Tomato Noodle Soup | @VeggieConverter

Paleo Mixed Berry Jam

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Paleo Mixed Berry Jam | @VeggieConverterMy kids are on a bit of a peanut butter & jelly kick (technically cashew butter and jelly). And we’re doing this pantry challenge/war on debt thing so once we ran through all the jellies in the house I decided to make some with some the fresh and frozen fruit we already had on hand. But, of course, I can’t have regular sugar, so I needed to use coconut sugar. :) Thus, by happenstance, I crafted Paleo Mixed Berry Jam. And it. is. delicious. Plus, bonus, much less spendy than store-bought organic jam.

Paleo Mixed Berry Jam

Makes 5 half-pint jars

Ingredients

4 cups mashed berries (we used strawberries and blueberries)
1 1/2 cups coconut sugar
5 tablespoons instant pectin
3-5 drops lime essential oil (optional) (I use Lime Vitality essential oil)

Method

We used fresh strawberries pulsed lightly in the blender and some thawed frozen blueberries. You can use any berries you like. If they’re fresh or not naturally bite-sized, either mash with a potato masher or toss them in a blender for one or two quick pulses.

Mix together sugar and pectin in a large bowl. Add mashed berries and stir for 3-5 minutes.

Add mashed berries and stir for 3-5 minutes.

Stir in lime essential oil if desired.

Ladle into 5 quilted half-pint jelly jars.

Water process for 10 minutes to can. If your kids eat jelly as quickly as mine do, you may not need to bother with that step. We processed four (just in case) and left one open in the fridge with one of these great easy use caps. Enjoy!

(Tip: if you want to try cashew butter and jelly like our girls love, just put about two cups of cashews and up to 1/4 cup of avocado oil, depending on the consistency you like in a high-speed blender or food processor. Blend until smooth. Easy peasy.)

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Paleo Mixed Berry Jam
Author: 
Serves: 2.5 pints
 
Ingredients
  • 4 cups mashed berries (we used strawberries and blueberries)
  • 1 1/2 cups coconut sugar
  • 5 tablespoons instant pectin
  • 3-5 drops lime essential oil (optional) (I use Lime Vitality essential oil)
Method
  1. We used fresh strawberries pulsed lightly in the blender and some thawed frozen blueberries. You can use any berries you like. If they're fresh or not naturally bite-sized, either mash with a potato masher or toss them in a blender for one or two quick pulses.
  2. Mix together sugar and pectin in a large bowl. Add mashed berries and stir for 3-5 minutes.
  3. Add mashed berries and stir for 3-5 minutes.
  4. Stir in lime essential oil if desired.
  5. Ladle into 5 quilted half-pint jelly jars.
  6. Water process for 10 minutes to can. If your kids eat jelly as quickly as mine do, you may not need to bother with that step. We processed four (just in case) and left one open in the fridge with one of these great easy use caps. Enjoy!

 

Love it? Pin it, please!

Paleo Mixed Berry Jam | @VeggieConverter

Paleo Asparagus Chicken

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Paleo Asparagus Chicken | @VeggieConverter

The girls and I love asparagus, so we’re always looking for new recipes. We dreamed up this paleo asparagus chicken one afternoon for an easy weeknight dinner. It only took us about 30 minutes and it was absolutely delicious.

Paleo Asparagus Chicken

Serves 4

Ingredients

1 pound chicken, cut into strips or cubes (VEGAN OPTION: 2 cups chickpeas)
2 tablespoons coconut oil
½ cup bone broth
1 onion, thinly sliced
1 pound asparagus, cut into 3-inch pieces
8 ounces water chestnuts
4 ounces mushrooms
1/3 cup coconut aminos
1 inch ginger, minced
1 tablespoon cooking sherry
salt to taste

Method

Warm the coconut oil in a cast-iron skillet over a medium heat, and stir-fry the chicken until well cooked, about 6 minutes. Remove the chicken from the skillet.

In the same skillet, cook the onions until soft, about 5 to 6 minutes.

Return the chicken to the skillet. Add the water chestnuts, asparagus and mushrooms.

In a small bowl, combine the bone broth, the coconut aminos, the ginger, the minced garlic and the sherry and season with salt to taste.

Add this mixture to the pan. Cook everything for 5 minutes, or until asparagus is cooked to desired texture, and then remove from the heat.

Serve over cauliflower rice (or rice) if desired.

This was super yummy! What a fresh, tasty meal it made.

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Paleo Asparagus Chicken
Author: 
 
Ingredients
  • 1 pound chicken, cut into strips or cubes
  • 2 tablespoons coconut oil
  • ½ cup bone broth
  • 1 onion, thinly sliced
  • 1 pound asparagus, cut into 3-inch pieces
  • 8 ounces water chestnuts
  • 4 ounces mushrooms
  • 1/3 cup coconut aminos
  • 1 inch ginger, minced
  • 1 tablespoon cooking sherry
  • salt to taste
Method
  1. Warm the coconut oil in a cast-iron skillet over a medium heat, and stir-fry the chicken until well cooked, about 6 minutes. Remove the chicken from the skillet.
  2. In the same skillet, cook the onions until soft, about 5 to 6 minutes.
  3. Return the chicken to the skillet. Add the water chestnuts, asparagus and mushrooms.
  4. In a small bowl, combine the bone broth, the coconut aminos, the ginger, the minced garlic and the sherry and season with salt to taste.
  5. Add this mixture to the pan. Cook everything for 5 minutes, or until asparagus is cooked to desired texture, and then remove from the heat.

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Paleo Asparagus Chicken | @VeggieConverter

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These statements have NOT been intended to treat, cure, diagnose or prevent any disease or illness. You are encouraged to seek the counsel of your medical health care professional.