Category Archives: Recipes

Cassava Cake

Cassava Cake

cassave cake

 

Have you become acquainted with cassava yet? Well….I think it’s time.  This incredible root, with way too many names (tapioca, manioc, yucca and CASSAVA) brings an amazing texture to the palate, and is quite nutritious too!  Full of fiber, complex carbohydrates and vitamin C, cassava is a healthy whole food!  Pairing carbohydrates with healthy fats like in this recipe- makes cassava cake a ‘balanced treat’, that will have less of an impact on blood sugar that simply sugary treats without fats.

Cassava is native to tropical climates like South America and South Asia.  While picking up the frozen cassava at my local Asian food store, I ran into a Filipino women who told me that cassava cake is a “Filipino delicacy”, she was excited I knew about it, and how to make it.  Now I will pass on this special treat to you. I learned it from a good friend of mine who is Chinese-American years ago, and we instantly fell in love with it. I have adapted it a bit to make it Paleo-friendly, and allow for a dairy free option.

The best part of this dessert, besides it being grain, dairy, soy, and nut free is, IT IS SO EASY TO MAKE!!  This is my kind of cake folks. Easy-peasy. One bowl, one baking dish….and you’re done!  The only downside is waiting for it to finish baking, because you won’t be able to handle how A-MAZING your house will smell!!   Words can not describe the amazing texture of this cake- you just have to try it to experience its wonder!

Enjoy!

 2015-03-12 20.40.28

RECIPE:

2 packages shredded cassava (16 ounces each), thawed (can find at Asian food store)

1 C. coconut sugar (1.1/4 C if you’re really a sweet tooth)

1 can coconut milk (full-fat)

2 eggs

5 T. melted butter (or coconut oil works great for DF option)

1/4 t. real salt

1.5 t. real vanilla extract

  1. Preheat oven to 375 degrees.
  2. Grease a 8X13 glass pan.
  3. Whisk all ingredients together in a large bowl until combined.
  4. Pour into baking dish and bake for approximately 45 minutes or until the top is golden brown.
  5. Cool completely before cutting into squares.  Serve with fresh fruit for an unbelievably tasty treat!

 

cassava cake

Easy Chocolate Fig Pops- Kids Favorite!

Easy Chocolate Fig Pops- Kids Favorite!

fig pops

Lolli-pops, candies and treats seem impossible to avoid as a parent trying to feed your children health-giving foods– apparently that cute little face just screams “give me a lolli-pop!” to others.  Well avoiding refined sugars as much as possible is an important strategy in supporting immune, musculoskeletal, hormone and overall health in our kids (as well as ourselves!).  These stand in lolli-pops are a better alternative to high fructose corn syrup-laden-nasty-dye candy. Wrap them each individually in colored cellophane and you’ll be really impressive!


Recipe:

– Bag of dried mission figs

– 1 cup of semi-sweet chocolate chips (can use the allergen-free time like this brand )

– candy sticks (can get these from craft stores


Instructions:

Melt chocolate chips- Heat water in small sauce pan with a oven-safe bowl over it. Put chocolate chips in the bowl, the hot water underneath will gently melt chocolate chips without burning them.

Pull off stem of fig and push small stick half-way into fig.

Dip fig into melted chocolate to cover. Dry on parchment paper. 

You’ll be amazed how tasty these chocolate covered figs are! Enjoy!

Raw Double Chocolate Mint Brownie Bites

Raw Double Chocolate Mint Brownie Bites

double chocolate brownie bites

 

I love to create treats that are just as tasty- but much more healthy than the typical dessert.   It is really fun. And fun to eat I might add. These little guys are super satisfying, and the mint addition makes them uniquely enjoyable.  They are no-bake, raw, dairy and grain free.

Brownie Bites:

 

Chocolate Coating:

  1. Combine all ingredients for brownie bites in food processor until a wet dough forms. (If it’s too wet, add more flour. Too dry, more coconut oil.)
  2. Roll into little 1 inch balls, freeze on plate to harden.
  3. Warm coconut oil just enough to melt it, adding in other chocolate coating ingredients until well combined.
  4. Dip cold brownie bites into chocolate drizzle, covering the entire ball.
  5. Place on parchment paper and re-freeze until hardened. Dip again to make a thick layer of chocolate. Store in fridge/freezer.

*For a quicker (less healthy option) you can melt store-bought chocolate chips and use that as your chocolate coating. This is the brand  of chocolate chips we use.

 

Creamy Vanilla Mint Jello

Creamy Vanilla Mint Jello

vanilla mint jello

 

 

RECIPE:

1/2 tsp- 1 tsp mint extract

25 drops liquid stevia (1/4 C. maple syrup)

Pinch real salt

1 1/2 C. coconut milk (canned or homemade)

1 1/4 C. filtered water

1 T. pure vanilla extract

1 vanilla bean (sliced and beans scraped out)

5 T. grass fed gelatin

Optional: Add a handful of chocolate chips for an extra special treat if you’re not concerned with keeping this low carb.

 

  1. Heat water, coconut milk and other ingredients (except for gelatin) in small pot until it begins to boil. Reduce to simmer.
  2. Whisk gelatin in briskly to liquid mixture and stir regularly until gelatin has dissolved (5-10 minutes).
  3. Poor into medium sized glass container and place in fridge to firm up for 3-4 hours.  Keep in glass container and cut into squares. Store in fridge.

DSCN3623

Turtle Cheesecake Squares

Turtle Cheesecake Squares
Who doesn’t love turtle? And turtle cheesecake is a whole other level of delight.  This grain-free, refined sugar-free ‘Turtle Cheesecake Squares‘ are absolutely decadent.  There are three steps to making them, but all it requires is a food processor and you’re golden.  No turning that oven on for these.  If you have never enjoyed the absolute silkiness of cashews as a ‘cream cheese’, here is your chance to be blown away.  This dessert will wow any guest you entertain, little and big mouths alike.

This complete recipe was shared on Primally Inspired.

Turtle Cheesecake Squares

Turtle Cheesecake Squares

Ingredients

    Crust
  • 1/2 C. dates
  • 1/4 C. unsweetened coconut
  • 2/3 C. pecans (or any combo almonds/pecan/walnut)
  • 1 T. coconut oil
  • pinch salt
  • Filling
  • 1 3/4 C. raw cashews (soaked first in water for 4 hours, drained)
  • 1/3 C. coconut oil
  • 1/3 C. raw cacoa/cocoa
  • 1/3 C. + 2 T. maple syrup/honey
  • 1 T. vanilla extract
  • 1/4 t. real salt
  • 2 T. fresh lemon juice
  • Caramel nuts
  • 1 T. butter/ghee
  • 2 T. maple syrup/honey
  • 1 C. chopped pecans
  • 1 t. vanilla extract
  • 1/4 t. real salt

Instructions

    Crust
  1. Combine all crust ingredient in food processor until fine crumbles.
  2. Brush tart pan (I used a 4x14 rectangle) with coconut oil and press crumble into pan evenly. Stick in freezer to harden.
  3. Filling
  4. Put drained cashews with all other filling ingredients in food processor, mixing until very smooth.
  5. Topping
  6. Heat topping ingredients on low on stovetop until bubbling and thickened (few minutes), stirring continually.
  7. Assemble by pouring filling into frozen crust and spreading caramel nuts over the top. Push nuts down gently into filling. Freeze for 3-4 hours until firm and ready. Enjoy! (Keep in freezer until serving)
http://mindfulmama.org/2014/08/20/turtle-cheesecake-squares/

Natural Healing Stories- Autism

Natural Healing Stories- Autism

natural-healing-stories autism

 

Today begins an amazing series on Natural Healing Stories!  I have been wanting to share these incredible, encouraging stories for some time now. The chance is here! When you have chronic health problems, hope is often a distant memory.  Let these stories infuse hope and courage into those of you who are struggling with your bodies, or the family and friends you love who are in desperate need of healing.

Healing From Autism

I am so pleased to share with you an interview of a really amazing mama I met a couple of years ago.  When I met her another friend had told me that her son was diagnosed with autism, but ‘lost his diagnosis’.  I was AMAZED. I picked her brain and asked her a million questions about what she did to help her son’s body recover from such dysfunction.  I watched as her son played with my son of the same age and would have never been able to tell that he was even close to an autism spectrum disorder.  I’ve moved away from this friend, but have enjoyed keeping in touch with her and seeing how her lovely family is doing. I am so pleased to share some of her healing story with you here on Mindful Mama.

———————————————————————————————————————————————————————

Tell us briefly when you first starting noticing your son was ‘sick’?

After Fosters 12 month shots…which were done at 13 months…he legs swelled right away. That same night. .he struck a fever of 104…we went to emergency room. .they couldn’t explain why. Foster knew how to say about 10 words. Such as mama, dada, up, kiki for kitty, ball, go etc…within a few days he would look at me & try to say Mama, and he could.only get out mmmmmmm…then by 3 weeks quit talking.

What official diagnosis did he receive from the medical field? How did they come to that?

I decided to take Foster to a private psychologist in Charleston. I didn’t want to wait for SC waiting list… We took Foster at 16 months. ..she diagnosed him with Autism.

In your opinion, what treatments (natural or conventional) have provided you the best results?

Right away we started the GFCF (gluten-free, casein free) diet…1st no milk..his eye contact was coming back…he laughed again. .my heart was jumping for joy…my baby was coming back to me!!!

Took out all gluten next…speech was coming…Yay!!!

We also use bio-medical supplements. ..this helps his gut & immune system fight back and helps him focus.

We did every therapy known to man kind. EI, OT, PT, SPEECH, ABA ,TALKING TURNS ,HYPERBARIC  OXYGEN THERAPY & sensory therapy. ..

All were amazing. ..sensory therapy was the strangest…but it brought back a lot of Fosters senses of touch…he never hugged or kissed anyone…gave you his forehead to kiss & hugged you backwards…giving you his back…he wouldn’t wear a hat…after this 8 week course every day 2x daily. ..

Foster wore a hat…Foster kissed me on the lips…Foster hugged me…I cant tell you the joys of what some people take for granted!!!!

preston

What treatments (natural or conventional) have caused the most problems or brought about little healing?

None…all were good…my hope is that moms don’t ever give up!!!

I beat this …so can you!!!

Your present condition:  What symptoms/issues are you still trying to get past? What symptoms are no longer a problem for you any longer?

Foster has been mainstream since he was in 4K…he’s still on the diet. .still receives OT & ABA, and takes the nutritional supplements.

FOSTER IS A SOCIAL BUTTERFLY..GETS IN TROUBLE LIKE A TYPICAL KID FOR TALK ING DURING CLASS..WE BARLEY HAVE ANY SYMPTOMS

He jumps a lot when he gets excited and he says his favorite subject is NASCAR.

What encouragement would you offer to those seeking natural healing from medical problems in their life right now?

PLEASE DON’T GIVE UP…fight for your loved ones!!!

And please remember you have rights…and you don’t have to vaccinate if you don’t feel comfortable doing so. There are either religious or philosophical waivers in almost every state for school/daycare.

 preston

 

Buffalo Chicken Wing Pizza- Cauliflower Crust

Buffalo Chicken Wing Pizza- Cauliflower Crust

buffalo chix wing pizza3

We LOVE to make buffalo chicken wings, and this buffalo chicken wing pizza was a much enjoyed addition to our dinner list!  This grain-free crust is from my “Easiest Cauliflower Pizza EVER” recipe. Franks Red Hot Sauce is one condiments we actually still use, as the ingredient list is short and clean.  Good thing, as Franks Red Hot Sauce brings great flavor! There are two options to make this crust, either with yogurt or with almond flour.  They both turn out great…..with no pre-cooking, squeezing craziness!  Just shred, mix and bake!

 

Crust:

2 eggs

1 large cauliflower-riced/shredded in food processor

1/2 C. plain yogurt (or for dairy-free, omit and do 3 T. almond flour)

1 t. basil, 1/2 t. oregano, 1 t. real salt and pepper

 

  1. Put cauliflower through ‘grating’ attachment on your food processor. Put riced cauliflower into a big bowl.
  2. Beat eggs, throw into bowl with the rest of the ingredients. Mix well.
  3. Preheat oven to 400 degrees.
  4. Cover large cookie sheet with parchment paper and lightly brush it with lard/butter.
  5. Pour mix onto cookie sheet and pat down evenly into corners and throughout sheet.
  6. Bake for approx. 45 minutes until starting to brown, drying and staying together well.

 

Toppings:

1 C. cooked shredded chicken-chopped

1 C. cheddar cheese-shredded

1/2 C. crumbly blue cheese

1/4 C. franks red hot sauce

2 T. bacon fat/butter

1/2 C. diced celery

fresh parsley

 

  1. Melt butter with red hot sauce on stove top.
  2. Once crust is cooked, spread sauce over surface of crust.
  3. Top with chicken and cheese and bake/broil for a couple more minutes until starting to turn golden.
  4. Slice into squares, garnish with chopped celery and fresh parsley.

 

 

buffalo chix wing pizza

No-Bake Coconut Fudgy Bars

No-Bake Coconut Fudgy Bars

coconut fudgy bars

 

Makes 8-10 candy bars, or dozens of chocolate squares 

RECIPE:

3/4 C. canned coconut milk

3/4 C. coconut oil

1/2 . raw cacoa powder (best to use raw here since these aren’t cooked)

1/2 C. coconut manna (or more coconut oil)

1/2 C. coconut flakes (or shredded coconut)

1/4 C. maple syrup + splash of stevia to taste (or more maple syrup)

1 T. vanilla extract, 1/2 t. real salt

1/4 C. raisins/cherries, 1/2 C. chopped walnuts (optional- but delicious- for chewy-crunchy factor)

DIRECTIONS:

  1. Gently melt coconut oil, manna and milk together over stove-top until liquid.
  2. Stir in other ingredients well and pour into small rectangular glass dish (or square dish). Top with additional coconut flakes.
  3. Freeze for 30 minutes until hardened. Once firm enough, cut into chocolate bars. Serve cold from the fridge. Can cut into small squares or ‘candy bars’.

 

coconut fudgy bars2

 

Cheesy Chicken and Broccoli Bake

Cheesy Chicken and Broccoli Bake

 cheesy chicken and broccoli bake

 

I don’t know about you, but anything that resembles “casserole”, well kind of frightens this real food mama. The list of nasty ingredients that gets throw into the typical american casserole is enough to make anyone sick.

 This Cheesy Chicken and Broccoli Bake is here and you don’t have to fear nasty ingredients. Actually, it is chock full of nutrient-dense foods that will fill your family’s tummies, PLUS it is still quick and easy to make!

If you haven’t gotten into the habit of cooking up a chicken in its broth every week, do consider doing so.  Once the rich broth is made, and chicken has been set aside in the fridge, your main prep for so many tasty recipes is DONE!  With the stock and chicken ready in my fridge, this dish took me about 30 minutes to throw together!  With only 25 minutes of bake time, dinner was ready in one quick hour.  Folks, THAT is the way I need to bring dinner to the table as a busy mama.  Glad to share our tasty “Cheesy Chicken and Broccoli Bake” that is both healthful and convenient for busy families.

 

RECIPE:

2 C. cooked shredded chicken

1.5  C. shredded cheddar cheese

1/4 C. romano/parmesan cheese

2 small heads of broccoli- chopped small (uncooked)

1.5 C. dried rice

1 C. chicken broth (plus more to cook rice in)

2 eggs

2 T butter, 1 1/2 t.real salt and pepper, 1 t. basil

fresh parsley

 

INSTRUCTIONS:

  1. Cook rice on stove-top (preferably in 2 C. broth and salt) until still a little hard.
  2. Preheat oven to 350 degrees. Melt butter in 9X13 glass dish in oven to coat.
  3. Beat eggs together in large bowl, then add in the rice, cheddar cheese, broccoli, chicken,  fresh parsley, and S&P.
  4. Pour ingredients into greased casserole dish.
  5. Top with romano cheese and gently pour 1/2 C. chicken broth over casserole.
  6. Bake for 25-30 minutes. Half way through cooking time pour the rest of the chicken broth to keep moist, use more if needed.  Top with fresh parsley.

 

chicken and broccoli bake

Chili Makeover: Italian Style

Chili Makeover: Italian Style

 

If you have been around my site for anytime now you may notice that I have this strange compulsion to turn every recipe Italian.  I can’t help it, it’s in my blood (well, 50% of my blood.)  If I could eat foods with an Italian flare for the rest of my life, I would be a happy girl. I suppose I would miss Asian flavors, and Indian…then there’s Mexican cuisine…well nevermind, I don’t want to eat only Italian food, but the point is—Italian food contains some of the best flavor combinations ON EARTH. Tomatoes and basil? Are you kidding me.  Garlic and juicy meat?  Unbelievable.

Here, in my great love and tribute to incredible Italian flavor, is a chili makeover you won’t want to pass up. I was inspired by this recipe from The Freckled Foodie.  This is a GAPS-friendly chili and Paleo if you omit the beans (which it really doesn’t need).

 

italian style chili

 

 

RECIPE:

1 lb. ground pork

1 lb. ground beef

10-12 cups of crushed tomatoes

2 bell peppers (red and green)- chopped

1 onion- chopped

2 T. bacon fat

1/4 C. sun-dried tomatoes

1.5 C soaked/cooked white beans (optional)

4 garlic cloves- minced

1 t.oregano, 2 bay leaves, 2 t. basil, 1 t. thyme, dash cayenne pepper

3 T. fresh parsley

(opitional 1/2 c. broth for thinner chili)

 

 italian style chili3

 

 

 

 INSTRUCTIONS:

 

  1. Brown pork and beef together in pan. Set aside.
  2. Saute garlic and onions in bacon fat in large pot until fragrant.
  3. Add in all of the ingredients and simmer on low for 2 hours. until fabulously delicious.
  4. Top with fresh parsley/basil and fresh parmesan.

 

 

italian style chili2

Asian Pork and Rice Noodles

Asian Pork and Rice Noodles

rice noodles

 

 

RECIPE:

2 pork chops- cooked and chopped into small pieces

2-3 C. homemade chicken/fish stock

1 lb. wide rice noodles ( I used this brand)

1 bunch of bok choy

1 inch knob fresh ginger- minced

5 green onions-minced

1 T. pork fat

1 juiced lime

coconut aminos/fermented soy sauce

real salt & pepper

 

INSTRUCTIONS:

  1. Soak rice noodles in really hot water for 20 minutes.
  2. Saute pork fat, ginger and green onions  in large pan, adding 1 cup of stock to simmer.
  3. Add rice noodles and bok choy to simmer in liquid until al dente, about 8-10 minutes. S&P.
  4. Add more liquid as needed as the noodles will absorb it, creating a thick sauce.
  5. Take off heat and toss with coconut aminos, lime juice and sesame seeds.

 

rice noodles

Morning Detox Smoothie Kid-Friendly

Morning Detox Smoothie Kid-Friendly

 

morning detox smoothie

 

In this very toxic world, we all desperately need assistance with our detoxification pathways..  Medication, pollution, dirty meat, pesticides, unclean water, chemical foods, stress….in this modern society, even when living a more ‘natural lifestyle’, the list of daily toxins goes on and on and on and on and on……

 

 

Avoiding these toxins is the first line of defense, if they aren’t in your body, you don’t have to detox them!!  While avoidance of all toxins is literally not possible, the second very important line of defense is supporting the detoxification pathways in your body through good food.

 

 

REAL FOOD is a great source of detox support!  This smoothie is JAM-packed with nutrient-dense foods that aid the detox processes in the body.  Kids will enjoy the tasty flavors and bright purple color of this detox-smoothie recipe!

 

 

RECIPE:

1 C frozen blueberries

1 C. homemade yogurt (or coconut milk for dairy free)

1 C. packed spinach

1 inch knob fresh ginger (take skin off)

1/2 C. fresh pineapple

1 banana (frozen is best)

2 pastured egg yolks (optional)

1/2 lemon’s juice

splash water, stevia, vanilla extract

dash cinnamon, nutmeg

INSTRUCTIONS:

    1. Throw all ingredients into good quality blender (I use this one).
    2. Blend until completely smooth. Serve cold or freeze in individual cups for future breakfast meals.

Cheater Dill Pickles- Fermented

Cheater Dill Pickles- Fermented

cheater dill pickles

 

 

 

The popularity of fermented/cultured foods have made their way back to the spotlight for many modern families eating real-food nutrient dense diets.  The health benefits of fermented foods are well documented, and many modern people are missing out greatly from their vast benefits.  Fermented foods are teeming with probiotics (healthy bacteria), contain detoxifing agents, aid in digestion, and multiply the amount of nutrients in various foods. (Here is an article on probiotics and how lots of details on how to make a variety of kinds!)

 

You can take a oral probiotic to receive some of these benefits, but food sources of probiotics far surpass the amounts found in supplements and the freshness only available through food.

 

Fermented foods such as homemade yogurt, kombucha, kefir, and fermented veggies (such as pickles, sauerkraut, kimchi) should ideally be eaten on a daily basis.

 

Now when life is going *as planned* this is not a difficult thing to accomplish, but as we ALL know life gets crazy sometimes and the demands of a real-food kitchen can catch up to you quickly!  Here is a way I have found to continue getting cultured veggies into our diet, while cutting a few steps. What you are doing here is simply buying a jar of REAL cultured pickles (this will NOT work for plain store-bought pickles) from a local health food store or online…. eating the pickles and when you are done using the jar and liquid left in it to RE-DO another batch of cultured pickles. Hows that great bang-for-your-buck!?  They are tasty and a quick thing you can do to provide your family’s bodies with a really vital health food.

 

cucumbers

 

RECIPE:

5 baby cucumbers- sliced into rounds
1 T. liquid whey (optional, if you don’t use add 1 more tsp of salt)
1 t. real salt
dill- dried or fresh
Finished bottle of store-bought cultured pickles (like these ones)

 

INSTRUCTIONS:

After you finish your jar of store-bought cultured pickles, DON’T EMPTY the juices!

1. Slice your cucumbers and put them in the jar/juices.

2. Add liquid whey and salt and a little extra dill to top it off.

3. Leave on counter for 2-3 days until it tastes like a dill pickle. Don’t wait too long because they will get too soft.

 

 

Overwhelmed by your kitchen duties?  Read here for some helpful tips!

 

 

Cashew Hot Cacoa Milk and Cookies

Cashew Hot Cacoa Milk and Cookies

 

cashew milk and cookies

 

Are you familiar with the magical powers of cashews?
O, you’re not?  Let me introduce you to your new best friend.

 

Raw cashews have a SERIOUS CREAMINESS factor going on.

 

Since creating my new favorite desserts, Turtle Cheesecake and Chocolate Swirl Pumpkin Cheesecake, I have become amazed with the unique ability of these little suckers.

 

I wanted to take this obsession a little further and make hot cacoa with cashews.  After reviewing several recipes I have adapted this one here from ‘The Gentle Chef’ site, and I think I have my masterpiece.

 

 On top of the marvelous drink that comes from just one cup of cashews, you can whip up this super yummy cashew cookies recipe with the leftover cashew pulp! 

 

THAT is way too exciting for this frugal, real-food-loving kinda mama.

 

Make the cashew milk hot cacoa first, then use the pulp for the cookie recipe below. 

Two tasty treats for the price of one!

Sounds like my kind of winter delight!

 

022

 

 Hot Cacoa: (makes 1 quart)

1 C. raw cashews

4 C. filtered water

¼ C. raw cacoa powder (more if you want really dark hot cacoa)

¼ C. maple syrup/honey (adjust for your biggest sweet tooth)

2 t. real vanilla extract

½ t. real salt  

  INSTRUCTIONS:

  1. Soak raw cashews in warm water for 6-8 hours.
  2. Rinse cashews and put in blender with 4 cups of new water.
  3. Blend for 3 minutes on high.
  4. Strain milk through a nut bag or cheese cloth, squeezing pulp dry and catching milk in bowl below.
  5. Set aside cashew pulp for cookie recipe below.
  6. Add remaining hot cacoa ingredients to blender, mix well. (Can store in fridge for a couple of days )
  7. To drink warm, simply place in pan on stovetop, heating on low for just a few minutes.  If it’s too hot for your finger to touch, it is not longer ‘raw’.   Enjoy with cashew cookie recipe below!

   

 cashew milk

 

Cashew Cookies:

1 C. cashew pulp (leftover from cashew milk recipe above)

1 C. unsweetened shredded coconut

1 ripe banana

2 T real maple syrup

3 T golden raisins (optional)

1/4 t. baking soda, ½ t. real salt, 1 t. real vanilla extract  

  INSTRUCTIONS:

    1. Combine ingredients in food processor until well combined. Stir in raisins.
    2. Form small-medium drop cookies on a cookie sheet covered in parchment paper.
    3. Bake for approx 20 minutes in 325 degree oven, until firming and browning.  (Decrease heat to 300 degrees if they brown too quickly).
    4. Let cool. Makes 12 medium delicious cookies.

 

 

017

Easy Paleo Indian Chicken

Easy Paleo Indian Chicken

Easy Paleo Indian Chicken

Easy Paleo Indian Chicken

In case you haven't noticed, I LOVE easy meals! With the pace of our life, I NEED quick and easy go-to meals, and I'm finding myself going to those favorites more and more, and leaving anything fancy for special occasions. Buy this rich and flavorful Indian spice and you can bang this chicken out any night of the week. The sweet undertones of cinnamon, will make your kids ask for more!

Ingredients

Instructions

  1. Sprinkle S&P and Indian spice blend over chicken, rubbing in with fingers. Place in 9X13 glass pan.
  2. Pour melted oil over seasoned chicken.
  3. Bake on 410 degrees for about 30 minutes.
  4. For the last couple of minutes, flip over to the side that is less done and place under high broiler for 2-3 minutes.
http://mindfulmama.org/2013/12/12/easy-paleo-indian-chicken/

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