Paleo Hot Wings

Hot wings are an all-time American classic.  What isn’t classic is the amount of fat and sodium that comes along with these deep-fried wings smothered in sauces.  Traditionally, a serving of 4 deep-fried hot wings contains 240 calories with 17 grams of fat and 60 milligrams of cholesterol (20% of your recommended limit for cholesterol intake for the day).  You can still enjoy these hot wings without the fat and sodium…and eat as many as your stomach can handle without feeling sick to your stomach!  For me, that was about 20 this past Super Bowl Sunday. Par for the course. I also had no idea that Frank’s Red Hot Original Cayenne Pepper Sauce is actually paleo-friendly.  A few other paleo hot sauces include Tabasco Brand Habanero Sauce, Tropical Pepper XXXXtra Hot Habanero Pepper Sauce, and Trader Joe’s Habanero Hot Sauce.  Coming in hot, take your pick!

Paleo Hot Wings
Serves 4
Delicious hot wings sans fat and sodium!
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. 2 pounds of chicken wings and drummetes
  2. 1 tbsp garlic powder
  3. 1 tbsp paprika
  4. 1 tbsp dried oregano
  5. 1 tsp cumin
  6. 1 tsp salt
  7. 1 tsp black pepper
  8. 12 oz. Frank’s Red Hot Original Cayenne Pepper Sauce
  9. 1 tbsp coconut oil
  10. 1 tbsp apple cider vinegar
Instructions
  1. Heat the oven to 350 degrees.
  2. Mix garlic powder, paprika, oregano, cumin, salt and black pepper together in a small bowl.
  3. Rub spice mix on the chicken wings and drummetes and place on a lightly greased baking sheet lined with foil.
  4. Bake for 45 minutes until crispy.
  5. In a small saucepan, mix the hot sauce, coconut oil and apple cider vinegar together over low heat.
  6. Add a dash of garlic powder, salt and black pepper to the sauce and continue to stir over low heat for 5 minutes.
  7. When chicken has finished baking, add to a large bowl and toss with sauce until evenly coated.
The Paleo Panda http://thepaleopanda.com/

Paleo Chipotle Tortilla(less) Soup

Your taste buds will do the cha-cha with this paleo tortilla-less soup! This soup is chock full of chicken and is delicious as-is but you can sprinkle a handful of my paleo tortilla chips on top for an additional crunch. Sprinkle some cayenne pepper and paprika for an even zestier crunch. Olé!

Paleo Chipotle Tortilla(less) Soup
Serves 4
A zesty and hearty Mexican-style chicken tortilla soup.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 pound boneless and skinless chicken breasts, cooked and shredded
  2. 3 garlic cloves, minced
  3. 1/4 cup red onion, chopped
  4. 1 14.5 oz. can diced tomatoes, undrained
  5. 1 14 oz. can chicken broth
  6. 1 cup water
  7. 1 tbsp olive oil
  8. 1 tsp chili powder
  9. 1 tsp paprika
  10. 1 tsp ground cumin
  11. 1 tsp garlic powder
  12. ½ tsp cayenne pepper
  13. ½ tsp salt
  14. ½ tsp black pepper
  15. ¼ cup fresh cilantro, chopped
  16. 1 lime
  17. avocado to garnish
Instructions
  1. Heat olive oil, garlic, red onion and chicken in a large pot over medium-high heat and sauté for approximately 1 minute.
  2. Add chili powder, paprika, cumin, garlic powder, cayenne powder, salt and black pepper and stir well.
  3. Add diced tomatoes in juice, chicken broth and water, stir and bring to a boil.
  4. Lower heat to low and simmer for 10 minutes.
  5. Serve with chopped fresh cilantro, lime and avocado!
The Paleo Panda http://thepaleopanda.com/

Paleo Italian Wedding Soup with Meatballs

Apparently it’s an Italian wedding tradition to serve meatball soup on the happiest day of their lives.  All I know is that this soup is hearty, flavorful and delicious, making it the best day of my life.  The fresh dill and spinach gives the soup a refreshing tone while your body craves every bite of zesty meatball that you get!

Paleo Italian Wedding Soup with Meatballs
Serves 6
A tasty paleo version of this traditional Italian wedding soup with meatballs.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
For the Paleo Italian Meatballs
  1. ¾ pound ground chicken
  2. ¼ pound ground chicken sausage
  3. 2/3 cup almond flour
  4. 2 garlic cloves, minced
  5. 3 tbsp fresh cilantro, chopped
  6. 3 tbsp almond milk
  7. 1 egg
  8. ½ tsp garlic powder
  9. ½ tsp salt
  10. ½ tsp black pepper
  11. ¼ tsp dried oregano
  12. ¼ tsp dried thyme
  13. ¼ tsp dried basil
For the Wedding Soup
  1. 10 cups chicken stock
  2. 2 tbsp olive oil
  3. 1 tbsp apple cider vinegar
  4. 1 tsp honey
  5. 3 garlic cloves, minced
  6. 1½ cup baby spinach, trimmed
  7. 1 cup onion, minced
  8. 1 cup carrots, diced
  9. ¾ cup celery, diced
  10. ¼ cup fresh dill, minced
  11. 1 tsp garlic powder
  12. 1 tsp dried cumin
  13. 1 tsp dried oregano
  14. 1 tsp dried basil
  15. salt and pepper to taste
To make the Paleo Italian Meatballs
  1. Preheat the oven to 350 degrees.
  2. Mix the ground chicken and ground chicken sausage together in a large mixing bowl.
  3. In a separate bowl, mix together the almond flour, garlic, cilantro, garlic powder, egg, salt, black pepper, oregano, thyme and basil. Combine with chicken mixture.
  4. Beat egg lightly, incorporate the almond milk and pour over chicken.
  5. Mix well and form 1-inch meatballs.
  6. Place on a foil-lined baking sheet and bake for 30 minutes until browned.
  7. Set aside to cool.
To make the Wedding Soup
  1. Sauté onions and garlic in olive oil over medium-low heat in a large pot for 2 minutes.
  2. Add carrots and celery along with the garlic powder, cumin, oregano, basil, salt and pepper.
  3. Stir in the chicken stock, apple cider vinegar and honey then bring to a boil and simmer for 10 minutes.
  4. Add the meatballs and fresh dill and simmer for an additional minute.
  5. Stir in the fresh spinach and add additional salt and pepper.
The Paleo Panda http://thepaleopanda.com/

Bacon Wrapped Dates with Smoked Paprika Marcona Almonds

Appetizers, Recipes | January 23, 2015 | By

It’s safe to say that bacon wrapped dates are everyone’s favorite party appetizer.  Hide a toasted smoked paprika marcona almond in the middle of each and these are sure to be a hit.  The sweet, salty and zesty combination is just too good to resist.  The almonds are optional if you’d rather go with the classic version.  Your guests will never know they were this easy to make!

Bacon Wrapped Dates with Smoked Paprika Marcona Almonds
Serves 6
Bacon wrapped dates with a bonus crunch.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 24 dried, pitted medjool dates
  2. 24 marcona almonds
  3. 12 slices thick cut applewood smoked bacon, halfway cooked
  4. 1 tbsp olive oil
  5. 1 tsp smoked paprika
  6. 1 tsp sea salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss marcona almonds, olive oil and paprika together in a mixing bowl.
  3. Spread out in a single layer on a foil lined baking sheet.
  4. Bake for 8 to 10 minutes, tossing occasionally, until dark brown.
  5. Toss salt on the toasted almonds to coat and set aside to cool.
  6. Line the baking sheet with a new piece of aluminum foil.
  7. Stuff an almond into each date.
  8. Cut each slice of bacon in half (roughly 5-inch pieces) and wrap each date in a half-slice of bacon and secure with a toothpick.
  9. Place dates on baking sheet and bake for 10 minutes then turn them over and bake for an additional 10 minutes or until bacon is fully cooked.
  10. Serve immediately!
The Paleo Panda http://thepaleopanda.com/

World’s Greatest Guacamole with Baked Paleo Tortilla Chips

Appetizers, Recipes | January 22, 2015 | By

Snacking is now guilt-free with my world’s greatest guacamole! These baked paleo tortilla chips serve as the perfect delivery vessel. They have the crunch and the taste of regular tortilla chips without any of the sodium or empty calories. Enjoy and dip away!

World’s Greatest Guacamole with Baked Paleo Tortilla Chips
Yields 1
Paleo chips and guacamole!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
For the World’s Greatest Guacamole
  1. 3 Haas avocados
  2. 2 tomatoes, diced
  3. 2 garlic cloves, minced
  4. ½ medium onion, diced
  5. ½ jalapeño pepper, minced
  6. ¼ cup cilantro, chopped
  7. 1 tsp salt
  8. 1 tsp black pepper
  9. ½ tsp garlic powder
  10. ½ tsp cumin
  11. ½ tsp cayenne pepper
  12. 1 lime, juiced
For the Baked Paleo Tortilla Chips
  1. 2 eggs, whisked
  2. 1 cup unsweetened almond milk
  3. 1 tbsp olive oil
  4. ¾ cup tapioca flour
  5. 3 tbsp coconut flour
  6. 1 tsp arrowroot powder
  7. ¼ tsp salt
  8. chip seasoning (1 tbsp olive oil, 3 tbsp lime juice, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt)
To make the World’s Greatest Guacamole
  1. Cut the avocados in half, remove the pits and scoop into a large bowl.
  2. Add garlic cloves, onion, jalapeño pepper, cilantro, salt, black pepper, garlic powder, cumin, cayenne pepper and lime juice.
  3. Stir in the tomatoes and mix well.
  4. Add salt and black pepper to taste.
  5. Serve with baked paleo tortilla chips or cut veggies!
To make the Baked Paleo Tortilla Chips
  1. Preheat the oven to 350 degrees.
  2. Mix the tapioca flour, coconut flour, arrowroot powder and salt in a large bowl.
  3. Mix the eggs, almond milk and olive oil together in a smaller bowl.
  4. Whisk the wet ingredients into the dry ingredients.
  5. Heat a skillet on low heat and spray it with olive oil spray.
  6. Scoop ¼ cup of the batter onto the skillet and let the batter cook for 2-3 minutes on each side.
  7. Layer tortillas on a plate.
  8. Cut each tortilla into chip sized wedges and arrange in a single layer on a baking sheet.
  9. Mix 1 tablespoon of olive oil and 3 tablespoons of lime juice in a small bowl and drizzle on the chips.
  10. Combine the cumin, paprika, garlic powder and salt in a small bowl and sprinkle on the chips.
  11. Bake for 7 minutes, flip the chips then bake for approximately another 8 minutes or until crisp.
The Paleo Panda http://thepaleopanda.com/

Señorita Panda’s Paleo Chicken Soup

You’ll never want your traditional (aka BORING) chicken soup after you have this hearty and zesty Mexican style chicken soup that is jam packed with flavor and nutrients.  The non-paleo version of the recipe also calls for 1 cup of fresh sweet corn and 2 cups of brown rice to give this soup even more texture.  The best part about flu season is being able to make big batches of this soup to soothe the soul and warm my appetite.  

Try serving wrapped in my paleo tortillas used in this recipe!

Señorita Panda’s Paleo Chicken Soup
Serves 8
A hearty and zesty Mexican style chicken soup.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 2 large chicken breasts (bone-in)
  2. 6 cups chicken broth
  3. 2 cups diced tomatoes
  4. 1 cup red onion
  5. 1 cup carrots, diced
  6. 1 cup celery
  7. ½ cup cilantro, chopped
  8. 1 green bell pepper, seeded and diced
  9. 4 cloves garlic, minced
  10. 2 jalapeño peppers, minced
  11. 2 tbsp salt
  12. 2 tbsp black pepper
  13. 1 tsp garlic powder
  14. 1 tsp cumin
  15. 1 tsp basil
  16. juice from 2 limes
  17. avocados and cilantro to garnish
Instructions
  1. Preheat the oven to 450 degrees.
  2. Brush chicken with olive oil, salt and pepper and bake for 45 to 60 minutes (or cook in crock pot on low for 4 to 6 hours).
  3. Shred chicken with a fork and set aside.
  4. Add tomatoes, red onion, carrots, celery, cilantro, green bell pepper, garlic, and jalapeño peppers to a large pot.
  5. Pour in chicken broth, ensuring that all of the ingredients are covered.
  6. Add salt, black pepper, garlic powder, cumin and basil.
  7. Bring to a boil then lower heat and simmer for 45 minutes.
  8. Serve soup in bowls and squeeze a lime wedge over the soup.
  9. Add fresh chopped cilantro and half a diced avocado on top and enjoy!
The Paleo Panda http://thepaleopanda.com/

Spicy Garlic Edamame

Spicy garlic edamame make for a great snack or appetizer!  Grab a handful and pack your diet with fiber and protein. As an alternative to the sauce called for in this recipe, try sautéing the edamame in my firecracker dipping sauce!

Spicy Garlic Edamame
Serves 2
Spicy garlic edamame pods
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Prep Time
2 min
Cook Time
6 min
Total Time
8 min
Prep Time
2 min
Cook Time
6 min
Total Time
8 min
Ingredients
  1. 1 pound edamame in pods (cooked)
  2. 3 garlic cloves, minced
  3. 1 tbsp olive oil
  4. 3 tbsp coconut aminos
  5. 1 tsp honey
  6. ½ tsp red pepper flakes
  7. ½ tsp garlic powder
  8. ½ tsp arrowroot powder
  9. ½ tsp salt
Instructions
  1. Mix together coconut aminos, honey, red pepper flakes, garlic powder, arrowroot powder and salt in a small bowl.
  2. Sauté garlic in olive oil in a skillet over medium heat.
  3. Add the edamame to the skillet and pour sauce over the edamame.
  4. Stir for 3-4 minutes until sauce has thickened over the edamame.
The Paleo Panda http://thepaleopanda.com/

Avocado’d Shrimp

A delicious new twist on the traditional shrimp cocktail! A creamy avocado mash serves as the perfect bed for this zesty and tasty shrimp dish!

Avocado'd Shrimp
Serves 4
Seasoned shrimp served on a zesty avocado bed.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 pound raw shrimp
  2. 2 tbsp olive oil
  3. 1/2 tbsp garlic powder
  4. 1/2 tsp cajun or seafood seasoning
  5. 1 tsp salt
  6. 2 avocados
  7. 1/2 cup cilantro, chopped
  8. 1/2 small red onion, minced
  9. 1/2 small jalapeño, minced
  10. 2 garlic cloves, minced
  11. 1 tbsp sriracha hot sauce
  12. juice of 1 lime
  13. 1/2 tsp garlic powder
  14. 1/2 tsp cumin
  15. salt and pepper to taste
Instructions
  1. Peel and devein raw shrimp.
  2. Heat coconut oil in a skillet and sauté minced garlic with shrimp on medium-low until the shrimp is slightly orange. Season with garlic powder, cajun or seafood seasoning and salt.
  3. In a separate bowl, mix together avocados, cilantro, red onion, jalapeño, garlic cloves, sriracha, lime juice, garlic powder, cumin and salt and pepper.
  4. Plate avocado spread, top with shrimp and serve!
The Paleo Panda http://thepaleopanda.com/

Paleo Almond Flour Pizza Crust

Appetizers, Recipes | January 12, 2015 | By

Here is an alternative to the cauliflower pizza crust featured in my Paleo Bacon, Avocado, Tomato and Arugula Flatbread recipe.  Some prefer this texture to the grainy texture of the cauliflower.  I can’t get enough of them both!  Add the toppings of your choice and happy paleo eating!

Paleo Almond Flour Pizza Crust
Serves 2
A pizza crust made from almond flour and eggs.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 cups almond flour
  2. 2 eggs
  3. 2 tbsp olive oil
  4. 1 tsp salt
  5. 1/2 tsp black pepper
  6. 1/2 tsp oregano
Instructions
  1. Preheat the oven to 350 degrees.
  2. Mix the almond flour, eggs, olive oil, salt, black pepper and oregano together to form a dough.
  3. Roll the dough in a ball and flatten on a baking sheet lined with foil.
  4. Bake for 10-15 minutes.
  5. Take out of the oven and place all desired toppings on top, returning to the oven for 15 minutes until cooked.
The Paleo Panda http://thepaleopanda.com/

Paleo Bacon, Avocado, Tomato and Arugula Flatbread

Appetizers, Recipes | January 11, 2015 | By

Imagine a pizza crust that fills your senses with spices and texture that’s also healthy for you! The cauliflower crust serves as a mouth watering vehicle that transports the amazing combination of bacon, avocado, tomato and arugula to your taste buds. Also be sure to try my Paleo Almond Flour Pizza recipe using almond flour instead of cauliflower if that is your preferred texture!

Paleo Bacon, Avocado, Tomato and Arugula Flatbread
Serves 4
A perfect paleo pizza, it exists!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 head cauliflower
  2. 4 large eggs
  3. 1 tsp salt
  4. 2 tsp oregano
  5. 2 cloves of garlic, minced
  6. 6 slices of bacon
  7. 6 tbsp tomato paste
  8. 1/2 large red onion, chopped
  9. 1/2 cup tomato, chopped
  10. 2 cups arugula
  11. 1 sliced avocado
  12. 2 cups grated cheddar cheese (not so paleo option)
Instructions
  1. Preheat the oven to 375 degrees.
  2. Cut the head of cauliflower into sections and pulse in food processor until a rice-like consistency is reached.
  3. Pour into a bowl and whisk in eggs, salt, oregano and garlic.
  4. Spread the mixture onto an 11 x 17 lined baking sheet.
  5. Bake at 375 degrees for 12-15 minutes until the edges are golden.
  6. Saute the bacon and onion in a pan then chop the bacon into pieces.
  7. Take the flatbread out of the oven and let it cool.
  8. Spread the tomato paste on the flatbread and sprinkle the optional cheddar cheese.
  9. Scatter the red onion slices, tomato, bacon and avocado on the flatbread.
  10. Broil the flatbread for 5 minutes.
  11. Remove the flatbread from the oven and sprinkle the arugula leaves over the top.
The Paleo Panda http://thepaleopanda.com/

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