Paleo Chipotle Chicken Vegetable Bake

This flavorful, dairy-free and gluten-free dish is a great way to use leftover chicken and bacon (if you have that kind of self-control) and get your veggies, too.

Ingredients

• 1 large head of cauliflower ( I did half cauliflower and half broccoli)
• 4 Stalks of Celery sliced
• 3 cloves of garlic
• 1 red bell pepper, chopped (I used a variety pack from Trader Joes that had red, yellow and green)
• 1 cup green onions, chopped
• 1 tsp chile powder
• 1 tsp chipotle powder (Did not have so I substitued with red pepper flakes, basil, oregano, thyme and some extra chili powder, you can also use paprika)
• 1 tsp ground cumin
• Salt, to taste
• 2 chicken breasts, grilled and chopped
• 6 strips of bacon, cooked and crumbled
• 1 cup cherry tomatoes, chopped
• 3 Tbsp fresh cilantro, chopped
• Olive oil or bacon fat for sautéing

Instructions

1. Cut cauliflower and broccoli into florets. Steam over boiling water for about 12 minutes, until it florets are tender but not mushy. (Note: this is a good time to cook up your chicken and bacon if you haven’t already.)
2. Preheat oven to 375 degree F.
3. Heat frying pan to medium high heat. Add olive oil or bacon fat and red peppers. Sauté for 3 minutes. Add green onions and garlic and sauté for 2 minutes longer. Set aside.
4. Place cauliflower, broccoli and celery in a large mixing bowl. Stir in chile powder, chipotle powder, cumin, and salt until well blended. Stir in red pepper mixture, chicken chunks, crumbled bacon, tomatoes, and cilantro.
5. Pour mixture into a lightly greased casserole dish. Bake at 375 degrees for 20 minutes, or until heated through and the top is golden brown.
6. Serve.

Love and Enjoy!
Recipe courtesy of Maoomba

Paleo Quiche

 

Being on the Paleo diet I have had to experiment with different things for breakfast; this has become one of my favorites. I like to slice it into 8 pieces and I have one slice with an apple every morning. The nice thing I like is that you can have variety with this and change it up every week with different ingredients.

Basic paleo spinach quiche recipe

Ingredients

• 5-6 large eggs;
• 1 ½ cups fresh spinach, chopped;
• ½ medium onion, chopped;
• 1 clove garlic, minced;
• ½ cup coconut/almond milk;
• ½ tsp baking powder;
• 1/2 cup diced/sliced assorted bell peppers;
• You can also add some meat like various diced sausages
• Sea salt and freshly ground black pepper to taste

Preparation

1. Preheat oven to 350F.
2. In a large bowl, whisk the eggs and coconut/almond milk together. Make sure you mix things up really well. As you continue to whisk, start adding in all the other ingredients.
3. Now you are left with greasing a 9” pie dish and pouring everything in. Bake the quiche for about 30 minutes, or until cooked through in the center. I also like when the edges get golden brown and have a little crunch to them.
4. If you are opened to consuming some dairy, it is quite popular to add some cheese into the quiche.

Love and Enjoy!
Recipe courtesy of Paleo Diet Lifestyle