Homemade Paleo Chicken Nuggets - Gluten Free

I don’t know about you guys, but sometimes when I get a little ah...hangry at night all I can think about is ordering dominos gluten free pizza without the cheese. I then realize how terrible that actually sounds and I begin to think a little straighter. The problem is that I usually still want to something resembling junk food because it’s quick calories that taste fantastic.

Thankfully in my most recent moment of hangry junk food craving moments, I realized that chicken, gluten-free flour, and ketchup were about to become my best friends.  

This is my recipe for healthy Chicken nuggets. I want to give a shout out to the hunger inside of me to help motivate this nugget of gold.

Ingredients

·         1 lb. chicken breast

·         ½ cup coconut flour or almond flour

·         2 eggs  

·         1 tsp. Turmeric   

·         1 tsp. Onion

·         1 tsp. Cumin

·         1 tsp. Garlic

·         Salt & pepper

THAT’S IT

Instructions

·         Cut your chicken into roughly 1-inch cubes.  

·         Combine coconut flour and spices together.   

·         Whisk the eggs together in a separate bowl.  

·         Dip the chicken in the egg mixture then into the flour mixture.

·         Cook chicken over medium heat with coconut oil until cooked through and outside is crispy.

·         Once your chicken is cooked, grab some of your favorite sauces weather it me BBQ, Ketchup, salsa, etc. and enjoy!

This recipe is awesome, but you might end up with a few crumbles in the pan. You can actually save these and use them for toppings for salads, kinda like informal croutons!

Let me know what you think about the recipe, and what your favorite kinds of junk food that you would like to recreate!

Thanks again for reading!

-Sonya Peacocke

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Gluten Free Dairy Free Pumpkin Cookie Dough

I don’t know about you guys, but when it comes to cookies I was always more interested in the dough over than the finished product. Lately I have been making quite a few pumpkin recipes and figured that it was suiting to create a gluten free dairy free and CHICKPEA free pumpkin cookie dough recipe.

My good friend Natalie and I pulled together the idea over iced matcha lattes with you guys in mind!

We created this recipe for those who have sensitive stomachs or want to eat more of a whole food based diet. This is why we decided to use ingredients like coconut flour and sunflower butter and avoided any products containing gluten or dairy!

Now, thanks to my good friend Natalie and my husband Daniel here is a irresistibly good allergy friendly pumpkin cookie dough recipe!

·         2/3 cup Coconut flour

·         3/4th cup Pumpkin

·         1/4th cup Maple syrup

·         1/4th cup Nut/Seed butter

·         1 tsp. Vanilla extract

·         2 tsp. Pumpkin Pie spice

·         1/2 tsp. salt

·         1/4th cup Chocolate chips  

·         1/4th cup chopped Pecans

·         2-4tbsp non-dairy milk (as needed)  

Instruction

·         Mix all of the dry ingredients together.

·         Add in the wet ingredients and mix until combined.

·         Fold in the pecans and chocolate chips or any other of your favorite mix-ins!   

·         Scoop into a bowl and eat with a spoon or put it on top of a Pumpkin smoothie that you can find here !

Thank you again for stopping by and I hope you enjoy!

-Sonya Peacocke

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Vegan Pumpkin Cake

 I don’t know about you guys, but the pumpkin smoothie recipe from Monday just isn’t cutting it. My friend over at Feasting on Fruit and I have worked together to bring you this EPIC vegan pumpkin cake recipe that is sure to make you pumpkin spice dreams come true!

the recipe you can find below as well as a fun video to show you the process! Not only is is simple, but so much fun. We HIGHLY recommend attempting the cake with a friend, because it’s just more fun that way. So grab your flannels, brew some coffee, and get the oven heated up because it’s time to bake some cake.

Ingredients

Cake

·         1 cup pumpkin

·         2 flax eggs ( 2tbsp. flax + 4tbsp. water)

·         2/3 cup coconut sugar

·         2tbsp molasses

·         ½ cup almond milk

·         1tbsp apple cider vinegar

·         2 ¼ cup oat flour

·         1 ½ cup almond four

·         2 tsp. baking powder

·         ½ tsp. baking soda

·         ½ tsp. salt

·         1 tsp vanilla extract

·         1 tbsp. pumpkin pie spice     

Icing

·         1 & ½ Cup raw cashews

·         1/4th cup maple syrup

·         1 tbsp. lemon juice

·         1 tsp vanilla extract

·         1 tsp salt  

·         2-4 tbsp. almond milk or coconut oil, as needed to blend   

 

Instructions

 

·         Preheat the oven to 350F

·         Mix water and Flax and set aside for 10 minutes to make the flax egg.  

·         In a large bowl mix together dry ingredients and set aside.

·         In a separate bowl mix together wet ingredients.

·         Add the dry and wet ingredients together and mix to combine.

·         Oil your baking dish

·         Bake for 35 min at 350F.  

·         While the cake bakes and cools blend together icing ingredients until smooth and creamy. Add in milk and/or coconut oil as needed.  

·         Let the cake cool before adding frosting.

 

Okay now I will go plan my next batch because unfortunately this one was gone in less than a minute by some very willing helpers!

While I do that, grab a friend and give the recipe a go! Of course, don’t forget to let us know what you guys think of this Fall favorite!

Love you all, and thanks for stopping by!

Yours truly,

Sonya