Stupid Easy Paleo’s Kickin’ BBQ Shredded Chicken

by karen | Dec 3, 2013 | Food

Serves 4 

Ingredients:

• 1 whole, large chicken
• 2 Tablespoons ghee or your fat of choice
• ½ white onion, minced
• 3 garlic cloves, crushed
• 1½ cups apple cider vinegar
• ½ cup tomato sauce or crushed tomatoes
• 2 Tablespoons tomato paste
• 3 Tablespoons honey
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Tabasco or hot sauce

Directions:

Rinse and pat the chicken dry. Place it in the slow cooker and sprinkle with salt and pepper. Cook on high for 3 hours or low for 5 hours.

(Alternatives to making a crock pot chicken: poach 1½ to 2 pounds of chicken breasts or buy a pre-made rotisserie chicken from the market.)

Meanwhile…

In a large saucepan, melt the ghee over medium heat. Add the minced onion and cook for 4-5 minutes or until softened.

Now, add the rest of the ingredients: garlic, apple cider vinegar, tomato sauce, tomato paste, honey, salt, black pepper, and Tabasco. Stir well and bring to a boil, then reduce to a simmer over low heat.

Simmer the sauce until the volume has reduced by a quarter to a third. It should be slightly thickened but not pasty.

When the chicken has cooled a bit – unless you have asbestos hands – shred all the meat and unite it with the tangy, savory sauce

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Paleo Chocolate Chip Pizookie

by karen | Dec 1, 2013 | Food

*Makes 2 mini skillets, 4-6 servings

Ingredients: 2 cups sifted blanched almond flour 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1 cup Enjoy Life Mini Chocolate Chips (soy free, dairy free) 1 organic cage-free egg 1/3 cup raw honey (melted) 1/4 cup coconut oil (melted) 1/2 teaspoon vanilla Extract

Directions: 1. Preheat oven to 350 F.

2. Grease your mini 6″ cast iron skillets.

3. In a large bowl, mix together the almond flour, baking soda, and salt with a fork.

4. Add the chocolate chips to the dry mixture and combine.

5. In a small separate bowl, mix the wet ingredients together, honey, coconut oil, vanilla extract, and egg. You may need to heat the honey and coconut oil in order to liquefy them, remember to heat before you add the egg.

6. Stir the wet ingredients into the dry until evenly mixed.

7. Let the dough chill in the fridge for at least 30 minutes. Then fill both skillets evenly with dough. Bake for 30-35 minutes or until a toothpick comes out clean. Garnish with coconut milk ice cream and enjoy!

Stolen from HERE