Balsamic Blueberry Chicken Salad

Summer up your salad with balsamic blueberry chicken and blueberry vinaigrette. It's full of fresh and flavorful ingredients, and it's paleo, too!

I’ve said it before, and I’ll say it again: the only good thing about summer is the fruit.

So far, I’ve singlehandedly eaten ten pounds of strawberries, six pounds of cherries, a box full of peaches, and around three pounds of blueberries. And that’s just the things I can remember.

I think blueberries are the most versatile fruit by far. Fresh blueberries are my favorite for baking, eating with greek yoghurt for breakfast, and I even throw a couple in my mug while I’m brewing green tea (try it! It’s so good!).

But let’s say you go to the store one day, and find giant boxes of blueberries for cheap. You have no self-control, so you buy one. And then you just have a box of blueberries sitting in the fridge because suddenly you’re out of ideas on how to use them.

This is not a hypothetical, folks. This is exactly my situation.

Thankfully, I found a solution to my problem (if you can really call it that) on pinterest. And the solution is Blueberry Vinaigrette. The original recipe comes from Live Eat Learn, but I tweaked the proportions a little according to my tastes

 

Summer up your salad with balsamic blueberry chicken and blueberry vinaigrette. It's full of fresh and flavorful ingredients, and it's paleo, too!

 

I’ve had raspberry vinaigrette once at a restaurant and I loved it, so I was eager to try a blueberry version. Particularly a version that didn’t contain refined sugar, so as not to worsen my rash.

It’s not just the vinaigrette that makes this salad so delicious. I also used the dressing as a marinade for the chicken – it’s kind of like balsamic chicken 2.0. Boyfriend had his on top of some balsamic pasta, and I had mine on top of a bed of spinach. Add a couple more fresh blueberries on top, and you have an addictive summer salad.

I turned this into a purple salad by adding beets and red onions, which was really tasty. If you don’t have these, you can go ahead and add whatever veggies you do have. I think mozzarella or even feta would be a good addition, too.

 

Balsamic Blueberry Chicken Salad

Yield: Serves 4

Ingredients

    For the Vinaigrette
  • 1 cup fresh blueberries
  • ½ cup olive oil
  • 1 tablespoon honey
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • For the Chicken
  • 4 chicken breasts
  • ½ cup blueberry vinaigrette
  • For the Salad
  • 4 cups spinach leaves
  • 2 medium beets, boiled or roasted
  • ½ red onion, sliced
  • ½ cup fresh blueberries
  • ½ cup blueberry vinaigrette (additional)

Instructions

    For the Vinaigrette
  1. In a blender (or by hand), blend the blueberries and olive oil until mostly smooth.
  2. Add the honey, balsamic and lemon juice, and blend until combined.
  3. (Optional) Strain the dressing through a cheesecloth to remove the solid bits left over.
  4. For the Chicken
  5. Preheat the oven to 350 degrees F.
  6. Grease a baking dish with a little oil and place the chicken breasts flat, not overlapping.
  7. Pour over ½ cup balsamic vinaigrette. Sprinkle with a little salt and pepper.
  8. Bake for 25 to 30 minutes, or until internal temperature reaches 165 degrees.
  9. Allow to rest for five minutes before slicing.
  10. For the Salad
  11. Divide the spinach leaves into four servings.
  12. Slice the beets, and divide between each serving.
  13. Add the blueberries, red onion and sliced chicken breast on top of the spinach.
  14. Pour over the additional vinaigrette before serving.
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Summer up your salad with balsamic blueberry chicken and blueberry vinaigrette. It's full of fresh and flavorful ingredients, and it's paleo, too!

 

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Spiced Quinoa Coconut Pudding

Quinoa Coconut Pudding is the perfect rich and creamy dessert. Unlike most pudding, it's nutrient-dense, and free of gluten, dairy and refined sugar!

It can be hard deciding what to bring to family events when you also have to navigate different dietary restrictions. Modern Potluck is a great solution to this problem, as it provides a range of recipes for potluck dishes that are suitable for everyone, whether they are vegan or gluten free.

 

The recipes included range from appetizers, to drinks, to desserts, so you have options no matter whether you’re cooking for a brunch or dinner. You also don’t have to worry that your dish will only suit a couple of people – even the vegan dishes are delicious enough that meat-eaters will love them.

 

Quinoa Coconut Pudding is the perfect rich and creamy dessert. Unlike most pudding, it's nutrient-dense, and free of gluten, dairy and refined sugar!

One of my favorite things about this book is that the recipes are great even if you’re only cooking for yourself. Most of the recipes serve 8 or more, which is handy if you have a large family or like to cook enough for leftovers. As a bonus, the recipes all come together pretty quickly, so you don’t need to worry about long prep times.

 

Although I rarely go to potlucks, I love having this cookbook just for cooking for myself. There’s a huge range of exciting flavors that are bound to excite anyone, no matter their diet. Modern Potluck makes cooking for others flavorful and stress-free.

 

_________________________________

 

When I saw the recipe for coconut rice pudding in Modern Potluck, I knew I wanted to try it. My mum’s rice pudding was one of my favorite desserts growing up, but unfortunately she made it rarely. But that rich creaminess, and dash of cinnamon on top, is emblazoned into my taste buds forever.

 

Quinoa Coconut Pudding is the perfect rich and creamy dessert. Unlike most pudding, it's nutrient-dense, and free of gluten, dairy and refined sugar!

 

Since I can’t stomach rice so well anymore, I made my variation with quinoa. I also threw in a good dose of spice for extra flavor. The original recipe doesn’t use coconut in the actual pudding, but when you cook it with the quinoa, the oils release and make the final result much creamier.
A note about quinoa: if you have a leaky gut, quinoa can exacerbate your symptoms thanks to it’s natural coating of saponin, which is a gut irritant. However, saponin can be removed by rinsing the grains before use, which also helps to remove some of the bitterness of the quinoa. For an extra nutritional punch, I also activate my quinoa before I use it. Activation isn’t necessary, but it releases more nutrients and makes the quinoa easier to digest. To activate, cover one cup of quinoa with water and 2 tablespoons of lemon juice, cover, and let sit for 12 hours. Drain, and use as usual.

 

Spiced Quinoa Coconut Pudding

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: Serves 4

Ingredients

  • ½ cup quinoa, rinsed well
  • ¼ cup unsweetened shredded coconut
  • 2 cups coconut water or milk (I used the coconut milk from the carton)
  • ½ 14 oz can full-fat coconut milk (you can freeze the remainder in ice-cube trays for smoothies)
  • 2 tablespoons coconut sugar, honey or maple syrup
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla essence
  • 1 teaspoon cinnamon
  • Dash of nutmeg and/or cloves

Instructions

  1. In a medium saucepan, combine the quinoa, coconut shreds, coconut water and milk and cook over medium heat until combined and heated through.
  2. Add the salt, sugar, vanilla and spices.
  3. Bring to a boil, then reduce to a simmer. Allow to cook around 20 minutes, or until it reaches your desired thickness. Remove from the heat and allow to cool.
  4. If the pudding gets a little too thick as it cools, stir through a little more coconut milk.
  5. Serve topped with additional shredded coconut and fruit.
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Quinoa Coconut Pudding is the perfect rich and creamy dessert. Unlike most pudding, it's nutrient-dense, and free of gluten, dairy and refined sugar!

 

Did you like this recipe? Let me know!

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I received this book for free in exchange for my review. The opinion contained here is my own, I was not compensated for a positive review.

Cheesy Greens Paleo Quiche

Quiche is an amazing dish because it's perfect for any meal, and can be packed with all of your favorite ingredients. Even kids will love this cheesy and bacon-filled paleo quiche!
Quiche is an amazing dish because it's perfect for any meal, and can be packed with all of your favorite ingredients. Even kids will love this cheesy and bacon-filled paleo quiche!

Eggs make life so much easier.

 

When you have eggs in your fridge, a meal is only minutes away. Breakfasts are easy, and you have the quickest protein-packed snacks available.

 

But there’s one use of eggs that beats out all others: Quiche.

 

Quiche is an amazing dish because it's perfect for any meal, and can be packed with all of your favorite ingredients. Even kids will love this cheesy and bacon-filled paleo quiche!

 

There are roughly 8 bajillion reasons why quiche is amazing, so I’m only going to give you a few.

 

Let’s start with taste – quiche is delicious. Add as much or as little cheese as you like. Use your favorite veggies in the filling.

 

What meal is it time for? It doesn’t matter, because there is literally no bad time for quiche. I had it for every meal yesterday and I could keep eating it with no complaints. Also it travels amazingly well, making it a great option for a picnic, or one of those occasions where you need to bring a plate to a family gathering.

 

Maybe you’re thinking quiche is too difficult to make. Well, if you can sweat some veggies, beat a couple of eggs, and turn the oven on, you can make quiche. Buy store-bought pastry like my mum does (puff or shortcrust, please), or get inventive with a ‘pastry’ made from sweet potato or squash. Or make it without the crust at all, for a big frittata-like meal. I used this AIP pie crust to make a totally paleo quiche.

 

Quiche is an amazing dish because it's perfect for any meal, and can be packed with all of your favorite ingredients. Even kids will love this cheesy and bacon-filled paleo quiche!

 

I made two mini quiches, so that I could test flavor combinations. I will say that I probably preferred my version of the classic quiche Lorraine, but the combo of spinach, kale and mushrooms was surprisingly good, too. Spinach and feta is another great combination, as is the unexpected tomato and tuna quiche that my mum makes from time to time.
It’s possible that, depending on the size of your eggs and how much cheese you decide to use, you will end up with more or less filling than you need for a 9 inch crust. If you find yourself with extra, pour the excess into a greased muffin tin and cook with the quiche (start checking at 10 minutes). If you feel like you don’t have enough filling, crack in an extra egg or add more milk or cheese as you desire.

 

Easy Paleo Quiche

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 1 9" quiche / 8 slices

Ingredients

  • 4 rashers of bacon
  • 1 cup finely chopped spinach
  • 1 cup finely chopped kale
  • ½ cup chopped button mushrooms
  • 4 eggs
  • ¼ cup milk (I used coconut)
  • ½ cup greek yogurt or an extra egg
  • ½ cup grated cheese of choice (I used a combination of parmesan and Irish cheddar)
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Heat a pan over medium-high heat and cook until bacon is almost crispy. Remove the bacon from the heat but leave the fat in the pan.
  3. Lower the heat to medium and add the onion, cook until translucent and soft. Add the crushed garlic and cook for a minute more before removing from the pan.
  4. Add the mushrooms to the pan and allow to cook for around 3 minutes. Add the kale and cook for a few minutes more, letting the leaves steam down. Add the spinach and allow to cook for several more minutes until all greens are wilted, then remove from the pan.
  5. In a large bowl, whisk the eggs, milk, greek yoghurt and cheese together. Add the cooled filling ingredients and parsley and stir through.
  6. Add a little salt and pepper to the mixture, but remember that the amount you use will vary depending on the saltiness of the cheeses, and what fillings you use.
  7. Pour the filling into your pie crust (carefully!).
  8. Bake for 30 minutes, or until golden and set in the middle.
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Paleo Gingerbread Loaf

You're definitely going to want this recipe around during the Christmas season! This paleo Gingerbread Loaf is free of gluten, dairy, nuts and refined sugars. The perfect winter treat!
You're definitely going to want this recipe around during the Christmas season! This paleo Gingerbread Loaf is free of gluten, dairy, nuts and refined sugars. The perfect winter treat!

I know, I know. This is my second gingerbread recipe in two weeks. And it’s my third recent recipe using butternut pumpkin.

 

There’s a couple of reasons for this. First, an occasion will come (think pumpkin season) where you will have more pumpkin than you can handle, and no ideas on how to use it.

 

Second, I’m going to be visiting family in Australia in a few weeks, where it currently is pumpkin season, and I couldn’t be more excited. Thus, my desire for butternut squash and fall and winter-themed bakes.

 

You're definitely going to want this recipe around during the Christmas season! This paleo Gingerbread Loaf is free of gluten, dairy, nuts and refined sugars. The perfect winter treat!

 

This recipe is also my third variation of the banana teacake from Healing Family Eats. If you’re curious, I’ve also used the recipe to make a hummingbird teacake, and chocolate banana bread. Such a versatile recipe!

 

I love a dark, sticky gingerbread loaf, in winter or otherwise. I divided my batter between two mini loaf tins, solely because I wanted them to cook quicker, and added chocolate chips to one of them. Strangely, the loaf without the chocolate chips turned out sweeter. Weird, right? I think next time, I’ll stir small pieces of dates throughout the batter for even more stickiness. Although I will say that I’m a big fan of gingerbread and white chocolate, so that’s a definite option as well.
I also really like that lemon icing that goes with gingerbread, but obviously wasn’t going to make the traditional cream cheese and icing sugar-filled kind. Instead, I made a little drizzle of greek yoghurt mixed with a little lemon juice, honey and cinnamon. It has the perfect tang of the cream cheese icing, without being sickeningly sweet. Perfect!

 

You're definitely going to want this recipe around during the Christmas season! This paleo Gingerbread Loaf is free of gluten, dairy, nuts and refined sugars. The perfect winter treat!

 

Pumpkin Gingerbread Loaf

Yield: 1 loaf/8 slices

Ingredients

  • 1/2 cup mashed pumpkin
  • 1/2 cup palm shortening
  • 1/2 cup coconut sugar, maple syrup or honey
  • 3 eggs
  • 1/4 cup molasses
  • 1 teaspoon vanilla essence
  • 1 teaspoon lemon juice
  • 3/4 cup coconut flour
  • 2 tablespoons tapioca flour
  • 2 teaspoons cinnamon powder
  • 1 teaspoon ginger powder
  • 1/4 teaspoon ground cloves
  • 1 teaspoon bicarb soda

Instructions

  1. Preheat oven to 350 degrees F. Grease and line a loaf tin with baking paper.
  2. Combine the pumpkin, shortening, coconut sugar, eggs and molasses in a large bowl, and whisk to combine.
  3. Add the lemon juice and vanilla essence and combine again.
  4. Sift the coconut flour, tapioca flour, spices and bicarb over the wet ingredients.
  5. Whisk until the dry ingredients are combined and no lumps remain in the batter.
  6. Spoon into the loaf tin and even the top with a spatula.
  7. Bake for 55-60 minutes. A toothpick inserted in the middle of the cake should come out clean, and the top of the cake should feel firm when pressed gently.
  8. Allow to cool in the tin before removing and slicing.
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Paleo Chipotle Chicken Bowls

Just as good as Chipotle, but without having to wait in lines. Plus, it's paleo and clean-eating friendly!

I’m not usually a big fan of fast food. The last time I had McDonald’s, which I think was more than five years ago, I had stomach pains so bad that I actually have no desire to ever eat there again.

 

If you know me and how I suck at learning lessons from eating badly, you’ll know that’s a big deal.

 

Fast food in Australia is different than in the US because there are so fewer options. You can really only get  burgers, fried chicken, a sub, or sushi with ease, but that’s it. I don’t know why you would want to eat anything else when there is so much sushi available to you at any time.

 

One of the first things that really shocked me when I came to the states is how many restaurants and fast food places there are. And so much more variety than I’m used to (although I wish sushi was more readily available).

 

Just as good as Chipotle, but without having to wait in lines. Plus, it's paleo and clean-eating friendly!

 

We still don’t eat a lot of fast food, but I am passionate about Chipotle. I always order the same thing – chicken salad bowl with salsa, sour cream and guacamole. While it’s not even close to being AIP compliant (thanks to seed-based spices, soy oil, cross-contamination), I’ve never had any issues from it. In saying that, I  can’t justify eating it all the time when I know that it’s technically a cheat meal, especially when guacamole is an extra $2.

 

My solution (as always) – make it myself. The marinade step is optional, but recommended for the best flavor. If you don’t have time, you can cook it right away. I play loose with the spices, because it really depends on personal preference. I know if boyfriend was in charge of cooking this, he would use at least double the spices. I sometimes cook it without the chili entirely. It still tastes great, for those days when I don’t feel like the heat.
The chicken itself doesn’t take too long to cook, so you can have a nice fresh salad bowl in less than 20 minutes. Or, if you prefer, accompany it with rice and beans. Either way, it’s just as good as Chipotle.

 

Just as good as Chipotle, but without having to wait in lines. Plus, it's paleo and clean-eating friendly!

 

Paleo Chipotle Chicken Bowls

Cook Time: 15 minutes

Yield: Serves 2

Ingredients

  • 2 chicken breasts
  • 2 tablespoons oil
  • 2 teaspoons chipotle chili powder (regular chili powder will work in a pinch)
  • 1 teaspoon ground cumin
  • 2 teaspoon2 smoked paprika
  • 1 teaspoon turmeric (optional, but great for inflammation)
  • 2 cloves garlic, crushed
  • ¼ teaspoon coriander seeds, crushed
  • 1 teaspoon salt
  • A few sprigs of coriander or parsley, chopped

Instructions

  1. Combine the oil and spices, and rub over both sides of the chicken breasts.
  2. Allow the chicken to marinade in the fridge for 8 hours, then bring to room temperature.
  3. Heat a large frying pan on medium high. Add the chicken and marinade, and cook for around 5 minutes on each side, or until cooked through.
  4. Slice and sprinkle over the coriander or parsley, and a little pepper before serving. I also like to pour any excess marinade from the pan over the chicken.
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Whats your favorite fast food place? Let me know!

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