Paleo Chicken “Fettucine” Alfredo

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How amazing does this look? Would you ever guess that there are no grains used? At all? It’s basically ALL veggies and ALL protein!

And the best part? I was able to put this together in less than 45 minutes, with two crying cranky kids scurrying around my feet (I feel like I deserve a medal…or at least some soy-free chocolate that won’t make me sick!).

Fettucine Alfredo with no grains, no cream or cheese, and under 45 minutes? Get ready to hold on to your hat!

 

Paleo Chicken Fettucine Alfredo– Cook/Prep Time: 45 minutes Serves: 5

Ingredients:

1 head of cauliflower

4 cups of chicken broth/stock (mine’s $1.99 from Trader Joe’s)

2 large chicken breasts

1 medium spaghetti squash*

1/4 cup of ghee**

8 cloves of garlic

olive oil

parsley

salt and pepper

 

Directions:

1. Preheat the oven to 350 degrees. Cut the spaghetti squash lengthwise and scoop out all the seeds and string. Drizzle in olive oil, sprinkle in garlic powder and place face down on a cookie sheet. Cook for 35 minutes.

2. While the squash is cooking in the oven, cook the chicken in olive oil on a cast iron skillet on LOW (essential to keep the chicken from burning). As the chicken is cooking, season the side that’s facing up with parsley and garlic salt (I like to do this rather than a seasoning rub BEFORE frying it….I am super queasy about touching raw chicken!). Cook for 10-12 minutes.

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3. While both the squash AND chicken are cooking, boil the cauliflower heads and chicken stock for 10 minutes.

4. While the squash, chicken AND cauliflower are cooking (multi-tasking is every mother’s middle name!), sautee the garlic cloves in the ghee. Don’t let it burn!

5.In small batches, transfer the cauliflower/chicken stock to a food processor and blend until smooth. Add the garlic and ghee.

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6. Add ALL of the creamy mixture back to the original pot, and season to your taste. Salt? Pepper? How much is all up to you! I tend to add these things, especially salt, AFTER I’ve served it up, so as not to overdo things.

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7. Pull out the spaghetti squash and scrape them clean with a fork. The innards should come out looking like spaghetti noodles (it’s magic, I tell you!).

8. Serve it up and ENJOY your guilt-free veggies on veggies “pasta” dish!!!

 

* If you REALLY want some pasta, you can buy some organic gluten-free rice pasta from Trader Joe’s for $1.99. Some fringe-Paleo people might even be okay with it!

** Ghee is a dairy product, but according to both GAPS and most Paleo research I’ve seen, it’s the easiest dairy to digest. Most people with dairy intolerances can eat butter and ghee without a problem.

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Thai Quinoa Casserole– Gluten and Dairy Free

I promised it yesterday as part of my Trader Joe’s Shopping List for $100/week, and here it is!

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This recipe is a creation of a few separate recipes we’ve used before, fused into one. It’s AH-MAY-ZING. You will love it, I promise! This is our 2nd time making it, and we couldn’t love it any more than we do.

This dish has so many things to offer, including being:

*Vegan

*Gluten-Free (duh, but just thought I’d reiterate it!)

*CHEAP!! Depending on what you already have on hand, it will cost around $5 for 4 people

*Full of protein!

*Under 300 calories per serving

Ingredients:

1.5 cups of quinoa

2 red bell peppers

3 small jalapeno peppers

2 minced cloves of garlic

1 15 oz. can of black beans

1 15. oz can of coconut milk

1 cup of raisins

2 tbsp of coconut oil

1/2 tsp of salt

1 1/2 tsp of curry powder

dash of cayenne powder

dash of chili powder

1 cup of chopped cilantro

1/2 cup of chopped green onions

 

Directions:

1. Preheat oven to 350 F.

2. Rinse the quinoa thoroughly and boil for 7-10 minutes.

3. In a large skillet (cast iron, preferably), cook the garlic in the coconut oil on medium heat. After a minute, add the red bell and jalapeno peppers, cayenne, curry powder and chili powder. Cook for 6 minutes.

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4. Add the sauteed mixture to the quinoa in a separate mixing bowl.

5. Stir in the black beans, cilantro, raisins, coconut milk and salt.

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6. Transfer the mixture to an 8×11 dish and cook for 30-40 minutes.

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When it comes out of the oven, it will be ready to go!! Top with more garnishes if you prefer!

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So YUMM. Now, you know what to do. Make this tonight and thank me later!

 

 

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