Slow Cooked Chicken Scarpariello



9 boneless skinless chicken thighs
5 links sausage (I use garlic and herb chicken sausage), cut to 1 inch pieces
1 medium onion, chopped
2 tsp chopped garlic
3 Tbsp tomato paste
3 Tbsp balsamic vinegar
1 tsp oregano
1 tsp basil
1 tsp onion powder
1 tsp garlic powder
1 pint grape tomatoes
1 8 oz pkg mushrooms
1 5 oz jar of roasted red peppers, cut to 1 inch pieces
2-4 Tbsp Extra virgin olive oil for sautée pan
Salt and pepper

In a large skillet, brown sausage in a little oil (about 1.5 Tbsp if using chicken, less for pork) over medium heat and transfer to slow cooker.
Add another tablespoon of oil to pan and sautée onions until becoming translucent (about 4 minutes).
Add garlic to onions and cook another 1 minute, stirring the whole time to prevent garlic from burning.
Add onion and garlic to slow cooker and top with tomatoes, mushrooms, and red peppers.
In a small bowl, wisk together the balsamic vinegar, tomato paste, oregano, basil, 1/2 tsp salt, 1/2 tsp pepper.
Add mixture to slow cooker and stir to combine and coat the veggies.
Rinse and pay dry the chicken thighs.
Sprinkle them with salt, pepper, onion powder, garlic powder. I do one side on cutting board, and the other while its in the pan.
Add another tablespoon of oil to your pan and brown the thighs on medium/high heat. Don’t worry about cooking through, just brown the outsides.
Add the thighs to slow cooker, put on the lid, and cook on high 3.5 to 4 hours.
I served it with mashed parsnips and french beans tonight, but sweet potato or cauliflower rice are great with it too.








Chocolate Lava Donuts



1/2 c coconut flour
1/4 c cocoa powder
1/2 tsp baking soda
1/4 tsp salt
4 eggs
1/4 c maple syrup
1/8 c coconut or almond milk
1/4 c melted coconut oil
1 tsp chocolate extract (optional but makes them very chocolatey).
Coconut oil for greasing pan

Preheat oven to 350 degrees.
In a large bowl, combine dry ingredients.
In another large bowl, combine wet ingredients and beat until well mixed (I used my standup mixer).
Add dry bowl to wet bowl and mix until dry ingredients are blended well into mix.
Grease donut or mini donut pan with coconut oil.
Add mixture to wells, filling just below top (this part is messy because the batter is thick. Use wet fingers).
Bake at 350 for 8 minutes for mini donuts and 11 minutes for full size.


1/2 cup chocolate of your choice (we used Enjoy Life chips)
1/2 tbsp coconut oil

Combine and melt in microwave. I did 30 seconds, stir, 30 seconds, stir. And it was perfect.
Dip cooled donut tops in chocolate and let cool a bit.
Enjoy warm and gooey, or put in the refrigerator to harden the chocolate up.







Paleo Breakfast Lasagna

Breakfast while eating Paleo is a challenge.  Eggs and bacon can get old fast (ok, eggs can anyway).  Because I hit the gym most mornings, I really need a quick option that has some nice protein, fat, and some carbs.  I usually opt to make Paleo Egg Cupcakes (recipe coming soon) and a carb source.  Today, I decided to try a layered egg dish with the carbs baked in.  I can refrigerate cut portions of and grab on the go.



12 eggs

1 sweet potato

8 breakfast sausage links (bacon could be subbed. I would cook it and crumble), diced

1 cup steamed broccoli, diced

1/4 cup red peppers, diced

1/4 cup green onions, diced (yellow would work, but I find green easier on the stomach in the morning), divided

1 cup baby spinach leaves

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1/4 tsp paprika

1/4 cup coconut milk

ghee or coconut oil for sautee

avocado for topping

Preheat oven to 375 degrees.

First, steam your sweet potato for a few minutes in the microwave to soften a bit.  You can either peel it or not.  I peeled it.  4 minutes.

Meanwhile, heat a small skillet on medium, and add the ghee or oil.  

Add 3/4 of your onions (reserve the rest for topping) and peppers and cook until slightly softened and onion is becoming translucent.

In a large bowl, add your 12 eggs and whisk to combine.

Add coconut milk and spices to eggs and whisk.

Slice your potato lengthwise in thin slices (1/4 inch).

Take a brownie pan and grease it well.

Add the slices of sweet potato to the bottom of the pan.  

Layer with half  of  your: spinach leaves, pepper/onions, diced sausage, broccoli.

Pour half of your egg mixture on top of the veggies.  

Add another layer of sweet potato slices and repeat above with the remaining veggie and sausage ingredients, then pour on the rest of your eggs.

Bake in 375 degree oven for 50 mins-1 hour.  You will know its done when the eggs are cooked through and no longer jiggle if you shake the pan. 

Garnish with avocado slices and green onions.

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Chicken Sliders On Paleo Buns

Kids love mini food. I think it makes them actually eat more. So I decided that instead of regular chicken burgers, kid sized sliders are the way to go for my guys.


For the buns I used Elanas Pantry’s Paleo Bread recipe. But instead of baking it in a loaf, I made them in my whoopie pie pan and reduced the baking time to 11 minutes. They came out great. Each one is perfectly slider sized and slices easily.



1 lb ground chicken
1 egg
1/4 c almond flour (if your chicken is very wet you may need a little more)
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp paprika
2 tsp oil of your choice for browning

Combine all ingredients in food processor and process until well combined.
Heat large skillet on medium/high.
WET HANDS, and add about 1/4c sized ball of chicken to hot skillet and press into patty (I find it hard to make patties before since chicken is sticky).
Cook about 4 minutes (until brown) and flip.
Cook other side until brown, and burger is cooked throughout.
Slice bun in half and put chicken burger on.

Topping suggestions:
bacon, caramelized onions, BBQ sauce
Salsa and guacamole
Lettuce, tomato, ketchup
Flavored mayo, red onion

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