January, 2015 | The Paleo Panda - Part 2 January 2015 – Page 2 – The Paleo Panda

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 https://thepaleopanda.com/

Chicken Kung-Pao PoW!

Chicken, Recipes | January 23, 2015 | By

This is my favorite traditional Chinese chicken dish to make (and to eat)!  I love the sweet and saltiness of this delicious kung pao sauce and the chopped nuts sure give it a mean crunch.  This dish is great over a bed of cauliflower rice or veggies!

Chicken Kung-Pao PoW!
Serves 2
A twist on the original kung-pao chicken.
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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 skineless, boneless chicken breasts
  2. 1 tbsp coconut oil
  3. 1 tsp sesame oil
  4. 1 tsp arrowroot flour
  5. 4 tbsp coconut aminos
  6. 2 tsp honey
  7. 6 small dried red chili peppers
  8. ¼ cup onion, chopped
  9. ¼ cup red bell pepper, thinly sliced
  10. ¼ cup scallions, chopped
  11. 3 garlic cloves, minced
  12. 1/4 tsp crushed red pepper flakes
  13. 1/4 tsp dried ginger
  14. ½ tsp garlic powder
  15. 1/3 cup cashews or almonds, chopped
  16. salt and black pepper to taste
Instructions
  1. Cut chicken breasts into 1-inch pieces and season with garlic powder, salt and black pepper.
  2. Cut dried red chili peppers in half and set aside.
  3. Combine the sesame oil, arrowroot flour and coconut aminos in a small saucepan and stir. Add the honey and dried ginger and bring to a light boil over medium heat, stirring frequently. If the sauce doesn’t thicken, add more arrowroot powder.
  4. Remove sauce from the heat and set aside.
  5. In a large skillet, sauté onions over medium-high heat in coconut oil for 2 minutes then add garlic and dried red chili peppers and sauté for an additional 30 seconds.
  6. Add chicken pieces and cook for an additional 3 to 5 minutes until browned.
  7. Add the red bell pepper and scallions to the skillet and stir.
  8. Pour the sauce over the chicken and vegetables and cook for another 2 to 3 minutes until the chicken is cooked.
  9. Season with crushed red pepper flakes, salt and black pepper.
  10. Add the chopped cashews or almonds, stir and serve!
The Paleo Panda https://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 https://thepaleopanda.com/

Paleo Chicken Tikka Masala with Paleo Naan

Chicken, Recipes | January 22, 2015 | By

At first glance, this rich and flavorful traditional Indian dish seems a bit intimidating to make but once you find the spices it’s a walk in the park and worth every bite!  I’ve seen a few recipes that call for you to make a homemade cashew cream to make the sauce even thicker and creamier.  This step isn’t necessary but if you are feeling like an overachiever, you can soak 1 cup of raw cashews in 3 cups of boiling water for 30 minutes, drain the cashews and save the reserve water, place the cashews a blender with ¾ cup of the reserve water and blend until smooth, then add ¾ cup of the cashew cream to the sauce before simmering.

Make my delicious paleo naan to dip or serve it over a bed of cauliflower rice with fresh cilantro on top!

Paleo Chicken Tikka Masala with Paleo Naan
Serves 8
A rich and creamy Indian chicken curry and paleo naan to dip.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
For the paleo chicken tikka masala
  1. 8 boneless chicken breasts
  2. 1 can coconut milk
  3. 2 tbsp olive oil
  4. 1 tbsp lemon juice
  5. 1 fresh cilantro bunch, chopped
  6. 4 tbsp garlic, minced
  7. 4 tbsp ginger, minced
  8. 1 tbsp cinnamon
  9. 1 tbsp chili powder
  10. 1 tbsp turmeric
  11. 1 tbsp salt
  12. 1 tbsp ground black pepper
  13. 1 tsp coriander
  14. 1 tsp cayenne pepper
  15. ¼ tsp cardamom
For the paleo chicken tikka masala sauce
  1. 28 oz. can of crushed tomatoes
  2. 6 oz. tomato paste
  3. 2 yellow onions
  4. 3 tbsp garlic, finely chopped
  5. 1 can coconut milk
  6. ¼ cup olive oil
  7. ½ cup water
  8. 1 tbsp lemon juice
  9. 1 tbsp garam masala
  10. 2 tsp paprika
  11. 1 tsp salt
  12. ½ tsp coriander
  13. ½ tsp cumin
  14. ½ tsp chili powder
  15. ½ tsp cinnamon
  16. ½ tsp turmeric
  17. ½ tsp black pepper
  18. ¼ tsp cayenne pepper
For the paleo naan
  1. 2 cups full fat coconut milk
  2. 1 cup almond flour
  3. ¾ cup tapioca flour
  4. ¼ cup coconut flour
  5. 1 tsp garlic powder
  6. 1 tsp salt
To make the chicken tikka masala
  1. Preheat the oven to 400 degrees.
  2. Dice the chicken breasts into bite-sized pieces.
  3. Mix the coconut milk, olive oil, lemon juice, cilantro, garlic, ginger, cinnamon, chili powder, turmeric, salt, black pepper and cayenne pepper together in a large mixing bowl.
  4. Place the chicken in the bowl with the spices and mix well.
  5. Bake the chicken uncovered for 60 minutes.
  6. Make the sauce by combining crushed tomatoes, tomato paste, thinly sliced onions, garlic, coconut milk, olive oil, water, lemon juice, garam masala, paprika, salt, coriander, cumin, chili powder, cinnamon, turmeric, black pepper and cayenne pepper in a saucepan.
  7. Bring to a boil then lower heat and simmer for 20 minutes, stirring occasionally.
  8. Add the chicken and simmer for an additional 5 minutes.
  9. Serve with paleo naan!
To make the paleo naan
  1. Mix the almond flour, tapioca flour, coconut flour, garlic powder and salt together in a large mixing bowl.
  2. Stir in the coconut milk and mix well.
  3. Melt 1 tablespoon of coconut oil in a skillet over medium high heat.
  4. Pour approximately ¼ cup of the batter into the skillet and spread into a circle shape.
  5. Cook for 2 minutes on each side or until the bottoms are golden brown and remember that the batter will not bubble up like pancakes do.
The Paleo Panda https://thepaleopanda.com/

Too Tasty Turkey Burgers on Paleo Buns

Recipes, Turkey | January 20, 2015 | By

Did you think you’d be able to have a burger while eating paleo?  These jam-packed scrumptious patties are bursting with flavor between two fluffy and satisfying paleo buns.  For even more flavor, grill the patties on high for 3 to 4 minutes on each side. Try these with my recipe for paleo ketchup!

Too Tasty Turkey Burgers on Paleo Buns
Serves 4
Jam-packed scrumptious turkey burgers on paleo buns.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the Too Tasty Turkey Burgers
  1. 1 pound ground turkey
  2. 1 egg, whisked
  3. 1 red chili, diced
  4. ¼ cup red onion, diced
  5. ½ cup cilantro, chopped
  6. 3 garlic cloves, minced
  7. 1 tsp garlic powder
  8. 1 tsp paprika
  9. 1 tsp cumin
  10. 1 tsp dried oregano
  11. 1 tsp dried thyme
  12. 1 tsp salt
  13. 1 tsp black pepper
  14. avocados to top
For the Paleo Buns
  1. 1 cup tapioca flour
  2. 1/3 cup almond flour
  3. 1/4 coconut flour
  4. 1 tsp salt
  5. 1 tsp baking soda
  6. 1 tbsp ground flax seeds
  7. 1 tsp honey
  8. 1/4 cup almond milk
  9. 2 eggs, whisked
  10. 1/4 cup coconut oil, melted
  11. sesame seeds
To make the Too Tasty Turkey Burgers
  1. Mix garlic powder, paprika, cumin, oregano, thyme, salt and black pepper together in a small bowl.
  2. Place ground turkey in a large mixing bowl and stir in egg, red chili, red onion, cilantro and garlic.
  3. Pour spice mix into the ground turkey mixture and mix together well with hands.
  4. Roll and form 4 to 6 patties and place on a plate.
  5. Heat olive oil in a skillet and cook on medium high until the bottom is dark brown and crusted (approximately 4 to 5 minutes).
  6. Flip the patties and reduce heat to medium and cook 8 to 10 minutes more until the center is no longer pink and the juices are clear.
  7. Top each patty with your choice of avocado slices, lettuce, sliced tomatoes, and onions serve in between paleo buns!
To make the Paleo Buns
  1. Preheat the oven to 350 degrees and line a cookie sheet with foil.
  2. Mix the tapioca flour, almond flour, coconut flour, salt, baking soda and flax seeds together in a small bowl.
  3. Mix eggs, honey and almond milk together in another small bowl.
  4. Pour the wet ingredients into the dry ingredients.
  5. Add the melted coconut oil and stir. Let the batter rest for 3-5 minutes in the refrigerator then stir again.
  6. Scoop 1/3 cup of batter and place mound on cookie sheet.
  7. Sprinkle tops with sesame seeds.
  8. Bake for 12 to 15 minutes until edges are golden.
  9. Remove from oven and cool then cut the bottom third of each bun to create a top and bottom.
The Paleo Panda https://thepaleopanda.com/

Paleo Coffee Cake

Enjoy this grain-free, carb-free, guilt-free, paleo coffee cake for breakfast or as anytime snack.  It’s so decadently delicious that it could well be dessert!

Paleo Coffee Cake
Serves 8
A grain-free, carb-free, guilt-free, delicious paleo coffee cake.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 8 eggs
  2. ½ cup honey
  3. ½ cup plain coconut milk yogurt
  4. ¼ cup maple syrup
  5. 5 tbsp coconut oil, melted
  6. 1 tbsp vanilla extract
  7. 1 cup coconut flour
  8. 1 tsp baking soda
  9. 1 tsp cinnamon
  10. ½ tsp baking powder
  11. ½ tsp salt
For the crumble
  1. 1 ½ cup pecans, finely chopped
  2. 4 tbsp honey
  3. 4 tbsp coconut oil
  4. 2 tbsp almond flour
  5. 2 tsp cinnamon
Instructions
  1. Preheat the oven to 325 degrees.
  2. Mix the eggs, honey, coconut milk yogurt, maple syrup, coconut oil and vanilla extract together in a small bowl.
  3. In a larger bowl, combine the coconut flour, baking soda, cinnamon, baking powder and salt.
  4. Stir the wet ingredients into the dry ingredients and mix well.
  5. Pour batter into a greased 8 x 8 baking dish.
  6. To make the crumble, mix the pecans, honey, coconut oil, almond flour and cinnamon together in a small bowl.
  7. Drop spoonfuls of the crumble over the batter.
  8. Bake for 40 to 45 minutes until golden brown and let cool.
The Paleo Panda https://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 https://thepaleopanda.com/

Spiced Tilapia with Mango Avocado Chutney

Recipes, Seafood | January 20, 2015 | By

The spices in this mouthwatering tilapia are perfectly balanced by the sweet, tangy and refreshing mango avocado chutney. The combination of sweltering yet cool will ensure that your fork is glued to your lips! As an alternative to pan-frying the tilapia fillets, you can also bake them uncovered in a greased baking dish for 15 to 20 minutes at 350 degrees but I love the golden brown crisp that the pan gives the fillets!

Spiced Tilapia with Mango Avocado Chutney
Serves 4
A spicy, healthy and flavorful pan-fried tilapia.
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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. 4 tilapia fillets (4 oz. each)
  2. 3 tbsp paprika
  3. 1 tbsp salt
  4. 1 tbsp black pepper
  5. 1 tbsp onion powder
  6. 1 tsp garlic powder
  7. 1 tsp chili powder
  8. 1 tsp cayenne pepper
  9. 1 tsp dried oregano
  10. 1 tsp dried thyme
  11. ½ tsp crushed red pepper flakes
  12. 3 garlic cloves, minced
For the mango avocado chutney
  1. 1 avocado, pitted and diced
  2. 1 mango, diced
  3. 1 small red onion, chopped
  4. 1 jalapeño pepper, seeded and chopped
  5. ¼ cup cilantro, chopped
  6. 1 tsp olive oil
  7. 1 lime, juiced
  8. salt and pepper
Instructions
  1. Mix the paprika, salt, black pepper, onion powder, garlic powder, chili powder, cayenne pepper, dried oregano, dried thyme and red pepper flakes together in a small bowl.
  2. Coat each side of the tilapia fillet with the spice mixture.
  3. Heat olive oil and garlic in a skillet on high heat.
  4. Cook tilapia fillets for approximately 3 minutes on each side until opaque and can be flaked with a fork.
  5. Mix the avocado, mango, red onion, jalapeño pepper, cilantro, olive oil, lime juice, salt and pepper to make the chutney and serve on top of the tilapia!
The Paleo Panda https://thepaleopanda.com/

Paleo Huevos Rancheros Style Eggs

Breakfast, Recipes | January 19, 2015 | By

You can now have your favorite Mexican breakfast dish…guilt-free! The shredded cheese is optional but clearly adds a whole new dimension to this already delectable dish. Try serving these eggs on top of one of my paleo tortillas!

Paleo Huevos Rancheros Style Eggs
Serves 2
A paleo version of classic huevos rancheros.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 cups egg whites
  2. 1 cup ground turkey or cubed chicken
  3. 1 tomato, chopped
  4. 2 garlic cloves, minced
  5. ½ tsp chili powder
  6. ½ tsp salt
  7. ½ tsp black pepper
  8. ¼ tsp paprika
  9. ¼ tsp garlic powder
  10. ¼ tsp turmeric
  11. ¼ tsp oregano
  12. one 7 oz. can of ranchera sauce
  13. one 7 oz. can salsa verde
  14. cilantro to garnish
  15. shredded Mexican cheese (optional)
Instructions
  1. Sauté garlic in olive oil with ground turkey or cubed chicken with chili powder until cooked and set aside.
  2. Mix egg whites in a bowl with salt, black pepper, paprika, garlic powder, turmeric and oregano.
  3. Scramble egg whites in olive oil with garlic on low-medium heat until firm.
  4. Layer slightly cooled egg whites, optional shredded cheese, tomatoes and cilantro on a plate.
  5. Top with ranchera sauce, salsa verde and cilantro!
The Paleo Panda https://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 https://thepaleopanda.com/

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