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!
- 1 pound boneless and skinless chicken breasts, cooked and shredded
- 3 garlic cloves, minced
- 1/4 cup red onion, chopped
- 1 14.5 oz. can diced tomatoes, undrained
- 1 14 oz. can chicken broth
- 1 cup water
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup fresh cilantro, chopped
- 1 lime
- avocado to garnish
- Heat olive oil, garlic, red onion and chicken in a large pot over medium-high heat and sauté for approximately 1 minute.
- Add chili powder, paprika, cumin, garlic powder, cayenne powder, salt and black pepper and stir well.
- Add diced tomatoes in juice, chicken broth and water, stir and bring to a boil.
- Lower heat to low and simmer for 10 minutes.
- Serve with chopped fresh cilantro, lime and avocado!
Bacon Wrapped Dates with Smoked Paprika Marcona Almonds
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!
- 24 dried, pitted medjool dates
- 24 marcona almonds
- 12 slices thick cut applewood smoked bacon, halfway cooked
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp sea salt
- Preheat oven to 400 degrees.
- Toss marcona almonds, olive oil and paprika together in a mixing bowl.
- Spread out in a single layer on a foil lined baking sheet.
- Bake for 8 to 10 minutes, tossing occasionally, until dark brown.
- Toss salt on the toasted almonds to coat and set aside to cool.
- Line the baking sheet with a new piece of aluminum foil.
- Stuff an almond into each date.
- 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.
- 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.
- Serve immediately!
World’s Greatest Guacamole with Baked Paleo Tortilla Chips
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!
- 3 Haas avocados
- 2 tomatoes, diced
- 2 garlic cloves, minced
- ½ medium onion, diced
- ½ jalapeño pepper, minced
- ¼ cup cilantro, chopped
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp cayenne pepper
- 1 lime, juiced
- 2 eggs, whisked
- 1 cup unsweetened almond milk
- 1 tbsp olive oil
- ¾ cup tapioca flour
- 3 tbsp coconut flour
- 1 tsp arrowroot powder
- ¼ tsp salt
- chip seasoning (1 tbsp olive oil, 3 tbsp lime juice, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt)
- Cut the avocados in half, remove the pits and scoop into a large bowl.
- Add garlic cloves, onion, jalapeño pepper, cilantro, salt, black pepper, garlic powder, cumin, cayenne pepper and lime juice.
- Stir in the tomatoes and mix well.
- Add salt and black pepper to taste.
- Serve with baked paleo tortilla chips or cut veggies!
- Preheat the oven to 350 degrees.
- Mix the tapioca flour, coconut flour, arrowroot powder and salt in a large bowl.
- Mix the eggs, almond milk and olive oil together in a smaller bowl.
- Whisk the wet ingredients into the dry ingredients.
- Heat a skillet on low heat and spray it with olive oil spray.
- Scoop ¼ cup of the batter onto the skillet and let the batter cook for 2-3 minutes on each side.
- Layer tortillas on a plate.
- Cut each tortilla into chip sized wedges and arrange in a single layer on a baking sheet.
- Mix 1 tablespoon of olive oil and 3 tablespoons of lime juice in a small bowl and drizzle on the chips.
- Combine the cumin, paprika, garlic powder and salt in a small bowl and sprinkle on the chips.
- Bake for 7 minutes, flip the chips then bake for approximately another 8 minutes or until crisp.
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!
- 2 large chicken breasts (bone-in)
- 6 cups chicken broth
- 2 cups diced tomatoes
- 1 cup red onion
- 1 cup carrots, diced
- 1 cup celery
- ½ cup cilantro, chopped
- 1 green bell pepper, seeded and diced
- 4 cloves garlic, minced
- 2 jalapeño peppers, minced
- 2 tbsp salt
- 2 tbsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp basil
- juice from 2 limes
- avocados and cilantro to garnish
- Preheat the oven to 450 degrees.
- 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).
- Shred chicken with a fork and set aside.
- Add tomatoes, red onion, carrots, celery, cilantro, green bell pepper, garlic, and jalapeño peppers to a large pot.
- Pour in chicken broth, ensuring that all of the ingredients are covered.
- Add salt, black pepper, garlic powder, cumin and basil.
- Bring to a boil then lower heat and simmer for 45 minutes.
- Serve soup in bowls and squeeze a lime wedge over the soup.
- Add fresh chopped cilantro and half a diced avocado on top and enjoy!
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!
- 1 pound edamame in pods (cooked)
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 3 tbsp coconut aminos
- 1 tsp honey
- ½ tsp red pepper flakes
- ½ tsp garlic powder
- ½ tsp arrowroot powder
- ½ tsp salt
- Mix together coconut aminos, honey, red pepper flakes, garlic powder, arrowroot powder and salt in a small bowl.
- Sauté garlic in olive oil in a skillet over medium heat.
- Add the edamame to the skillet and pour sauce over the edamame.
- Stir for 3-4 minutes until sauce has thickened over the edamame.
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!
- 1 pound raw shrimp
- 2 tbsp olive oil
- 1/2 tbsp garlic powder
- 1/2 tsp cajun or seafood seasoning
- 1 tsp salt
- 2 avocados
- 1/2 cup cilantro, chopped
- 1/2 small red onion, minced
- 1/2 small jalapeño, minced
- 2 garlic cloves, minced
- 1 tbsp sriracha hot sauce
- juice of 1 lime
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- salt and pepper to taste
- Peel and devein raw shrimp.
- 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.
- In a separate bowl, mix together avocados, cilantro, red onion, jalapeño, garlic cloves, sriracha, lime juice, garlic powder, cumin and salt and pepper.
- Plate avocado spread, top with shrimp and serve!
Paleo Almond Flour Pizza Crust
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!
- 2 cups almond flour
- 2 eggs
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp oregano
- Preheat the oven to 350 degrees.
- Mix the almond flour, eggs, olive oil, salt, black pepper and oregano together to form a dough.
- Roll the dough in a ball and flatten on a baking sheet lined with foil.
- Bake for 10-15 minutes.
- Take out of the oven and place all desired toppings on top, returning to the oven for 15 minutes until cooked.
Paleo Bacon, Avocado, Tomato and Arugula Flatbread
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!
- 1 head cauliflower
- 4 large eggs
- 1 tsp salt
- 2 tsp oregano
- 2 cloves of garlic, minced
- 6 slices of bacon
- 6 tbsp tomato paste
- 1/2 large red onion, chopped
- 1/2 cup tomato, chopped
- 2 cups arugula
- 1 sliced avocado
- 2 cups grated cheddar cheese (not so paleo option)
- Preheat the oven to 375 degrees.
- Cut the head of cauliflower into sections and pulse in food processor until a rice-like consistency is reached.
- Pour into a bowl and whisk in eggs, salt, oregano and garlic.
- Spread the mixture onto an 11 x 17 lined baking sheet.
- Bake at 375 degrees for 12-15 minutes until the edges are golden.
- Saute the bacon and onion in a pan then chop the bacon into pieces.
- Take the flatbread out of the oven and let it cool.
- Spread the tomato paste on the flatbread and sprinkle the optional cheddar cheese.
- Scatter the red onion slices, tomato, bacon and avocado on the flatbread.
- Broil the flatbread for 5 minutes.
- Remove the flatbread from the oven and sprinkle the arugula leaves over the top.
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
