Category Archives: Paleo

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Sweet Breakfast Muffins

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GF, DF, SF, Vegan, Paleo
Yum! These muffins are sweet and moist! Even if you aren’t a fan of sweet potatoes, these muffins are a great sugar-free option. They really do not taste as “healthy” as a lot of the other muffin recipes I have found, which I for one, definitely appreciate! 🙂

Ingredients:

  • 3/4 C Almond Flour
  • 2 Eggs
  • 1/2 C Mashed Sweet Potatoes (cooked)
  • 1/2 C Nuts (I use peanuts)
  • 1/2 C Raisins or other dried fruit mix
  • 1/4 C Unsweetened Shredded Coconut
  • 1/2 C Unsweetened Applesauce
  • 1/8 C Shredded Carrot
  • 1 1/2 tsp Cinnnamon
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder (Clabber Girl is GF)
  • 1 tsp Salt

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Chicken Marinara Veggie Bake

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GF, SF, Paleo,
Can be Vegan (no chicken & cheese) & DF (no cheese)

Ingredients:

  • 3/4 lb Chicken strips or breasts- 2 cups cooked
  • 1/2 – 1 small Zucchini (chopped & halved)
  • 1/2 – 1 small Summer Squash (chopped & halved)
  • 1 chopped Bell Pepper
  • 1/2 chopped Onion (1/2 -1 inch pieces)
  • 1 14 oz can of Artichokes hearts chopped
  • 3 small Potatoes (2-bite potatoes)
  • 3 C Spinach (torn in pieces)
  • 2 Tomatoes
  • 1 – 1 1/2 jar(s) Tomato Sauce (32 ounces)
  • 1 tsp Oregano
  • 1/2 sprig Rosemary
  • 2 cloves Garlic
  • 1/4 C shredded Parmesan cheese (optional)
  • 2 Tblsp Olive Oil
  • Salt and pepper to taste

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Directions:

  1. Put chicken in pot with water and bring to a boil. Boil for 15 minutes simmering. Do not overcook! Cut chicken into small strips or squares.
  2. Chop up all the veggies.
  3. Set oven temperature to 375*
  4. (Optional) Pour olive oil in a pan on medium-high heat and cook zucchini, onion, peppers, squash, garlic, artichoke and cook for 5-10 minutes.
  5. Combine veggies, tomatoes, tomato sauce, oregano, salt & pepper, spinach, and chicken in 2 quart casserole dish.
  6. (Optional) Sprinkle parmesan cheese on top.
  7. Bake 1 hour, stirring halfway through.

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Makes 2 quarts.

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Oven Roasted Veggies

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GF, DF, SF, Vegan, Paleo

These are the most amazing, flavorful, juicy roasted veggies – Ever! I found the recipe on google from The Wednesday Chef and just changed a few of the veggies to my liking. I have to admit, I’m not a big fan of cooked vegetables in general, (I prefer raw veggies) but with gastroparesis, cooking them is a must. I’m so happy to have found this recipe because I can eat these throughout the day, as a side or snack, and they stay good for at least a week, so I can keep them around for a while. It’s got some great juices in the bottom as well that keep it nice and moist. Get ready to fall in love!

Ingredients:

  • 1 Zucchini
  • 1 Butternut Squash
  • 3 Carrots
  • 3 Tomatoes
  • Potatoes- I like the mini yellow ones (5)
  • 1 Onion
  • 1 Bell Pepper
  • 7-10 Tblsp Olive Oil
  • 2-3 cloves Garlic
  • Thyme
  • Rosemary
  • Salt & pepper

Other ideas: Eggplant, Asparagus, Leeks, Beets, Broccoli & Cauliflower (not GP friendly for me), Fennel, Green beens, Persimmons, Turnips

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