Mouth Watering Paleo Inspired Fall Recipes

Mouth Watering Paleo Inspired Fall Recipes

- in Paleo Recipes

Paleo is surely a diet plan that has taken the fitness world by storm. However, like most popular things, it is subjected to numerous misconceptions and misinformation. Enjoy these healthy and flavorful paleo-friendly recipes. They are sure to leave your tastebuds and your stomach happily satisfied.

Here are some top delicious Paleo fall recipes that will keep your lifestyle fun and fresh.

Paleo Chicken Alfredo (via Paleo Plan)

<paleo-inspired-chicken-alfredo
Ingredients:

• 2 tsp. olive oil
• 4 medium garlic clove(s), minced
• 1 lb. chicken breast(s), boneless, skinless, cut into 1 inch cubes
• 12 oz kelp noodles
• 2 tsp. tarragon, dried
• 1 cup cashews
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. mustard powder
• 1/4 tsp. sea salt, (optional)
• 1/4 tsp. black pepper, freshly ground
• 1/8 tsp. paprika

Directions:

1. Add olive oil to a large skillet over medium heat. When pan is hot, saute garlic for 3-4 minutes. Add chicken to the skillet and cook until all sides are brown.
2. Rinse and chop kelp noodles, and add to the skillet along with tarragon. Cover and simmer on low for 30 minutes.
3. After cooking, pour the liquid from the skillet carefully into a small container for use in the sauce.
4. Add cashews, onion powder, garlic powder, mustard powder, sea salt (optional), black pepper, and paprika to a blender. Cover and blend into a powder. Add the reserved pan juices slowly, blending into a thick sauce (use a spatula to scrape down the sides of the blender periodically). Add the juices until the mixture reaches the desired consistency.
5. Add the sauce to the skillet, then mix well. Cover and continue to cook for 10 minutes longer, until the kelp noodles have become tender.

Sweet & Spicy Paleo Chicken Fingers (via The Endless Meal)

paleo-chicken-fingers
Ingredients:

• 2 ¼ cups almond flour(almond meal)
• ½ teaspoon sea salt
• ¼ teaspoon fresh cracked pepper
• 2 eggs
• ¼ cup tapioca or potato starch *NEW INGREDIENT*
• 1 lb chicken tenders
• ¾ cup honey
• ⅓ cup hot sauce (Franks or Tapatio work great)
• ½ teaspoon garlic powder
• Optional: yogurt or sour cream for dipping

Directions:

1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Trim any overhanging edges of the parchment paper.
2. Place the almond flour, sea salt and fresh cracked pepper into a bowl and stir it together. Place the eggs in another bowl with a splash of water and whisk them.
3. *STEP CHANGE*: Dip the chicken tenders, one at a time, into the tapioca or potato starch, then into the egg then into the almond flour. (Keeping one hand for the egg and one for the starch and flour makes this a lot less messy.) Lay the chicken tenders on the prepared baking sheet. Bake the chicken for 25 minutes, or until it is crispy and beginning to golden brown.
4. *OPTIONAL STEP*: Let the chicken rest for 30-60 minutes in your fridge before you bake it. This step will help the crust to stick to the chicken.
5. While the chicken is baking, prepare the sauce. In a small frying pan over high heat bring the honey, hot sauce and garlic powder to a boil then set it aside.
6. When the chicken has finished baking remove it from the oven and turn the oven to broil. Dip each of the chicken tenders in the sauce then lay them back on the baking sheet. Save the extra sauce.
7. Put the chicken back in the oven for 2-5 minutes for the glaze to caramelize slightly. Keep an eye on it to make sure it doesn’t burn.
8. Baste the chicken with any extra sauce once they come out of the oven then serve immediately.

I hope you enjoy these recipes. They’re absolutely delicious. For more paleo and health information don’t forget to follow my Pinterest page!

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