Paleo Pot Pie - No Peas

A Whole30- and Paleo-compliant pot pie recipe that uses a combination of carrots, celery, and broccoli in place of traditional peas. This dish, which is creamy and comforting, is ideal for people who follow a clean eating regimen.

Ingredients:

• 2 cups cooked chicken, diced
• 2 cups mixed vegetables carrots, celery, and broccoli, chopped
• 1 cup coconut milk
• 2 tablespoons coconut oil
• 2 tablespoons almond flour
• 1/2 cup chicken broth check for compliant brand for Whole30
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Cauliflower crust see instructions

Instructions:

Preheat your oven to 375F 190C

In a large skillet, heat the coconut oil over medium heat

Add the mixed vegetables and saut for 5-7 minutes or until they start to soften

Stir in the almond flour and cook for an additional 2 minutes to create a roux-like consistency

Slowly whisk in the coconut milk and chicken broth, ensuring there are no lumps

Add the diced chicken, dried thyme, garlic powder, salt, and pepper

Stir well to combine

Simmer the mixture for 5-7 minutes, allowing it to thicken

Adjust seasonings to taste

While the filling simmers, prepare the cauliflower crust see instructions below

Pour the chicken and vegetable filling into a pie dish

Place the cauliflower crust over the filling, sealing the edges of the dish

Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbling

Serve hot and enjoy your Paleo Pot Pie

Crispy Air Fryer Chicken Wings

Instead of deep-frying wings, try these crispy air fryer chicken wings instead. They taste great and are better for you. They have just the right amount of seasoning and cook quickly in the air fryer.

Ingredients:

• 2 lbs chicken wings
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika

Instructions:

Preheat the air fryer to 400F 200C for 5 minutes

In a large bowl, toss the chicken wings with olive oil, salt, black pepper, garlic powder, and paprika until well coated

Place the seasoned chicken wings in the air fryer basket in a single layer, making sure they are not crowded

Cook at 400F 200C for 25-30 minutes, flipping the wings halfway through, until they are crispy and cooked through

Serve hot and enjoy

Slow Cooker Root Beer Chicken Wings

You can make these root beer chicken wings in the slow cooker. They are sweet, sour, and full of flavor. Root beer gives the traditional barbecue sauce a new twist that makes these wings a hit at any event.

Ingredients:

• 2 lbs chicken wings
• 1 cup root beer
• 1/2 cup barbecue sauce
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• Salt and pepper to taste
• Optional: chopped green onions or sesame seeds for garnish

Instructions:

Put root beer, barbecue sauce, minced garlic, and onion powder in a slow cooker

Combine well

Toss the chicken wings in the slow cooker to coat them with the sauce mix

Add pepper and salt to taste

Cover and set the heat to low

Cook for 4 to 5 hours, or until the chicken is soft and fully cooked

After they are done, you can broil the wings in the oven for a few minutes if you want them to be even crispier

If you want, you can add chopped green onions or sesame seeds on top before serving

Polish Pierogi

Polish Pierogi are delicious dumplings filled with a savory mixture of mashed potatoes, cheese, and onions. They are a classic Polish dish enjoyed by people all over the world.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup warm water
• 1 egg
• 1/2 tsp salt
• 1/2 cup mashed potatoes
• 1/2 cup grated cheese e
• g
• , cheddar or farmers cheese
• 1/2 cup finely chopped onions
• Salt and pepper to taste
• 2 tbsp butter
• Sour cream and chives for serving optional

Instructions:

Mix the flour and salt together in a large bowl

Add the warm water and egg to a different bowl and mix them together using a whisk

Add the wet mixture to the dry mixture slowly while stirring it together

Do this until a dough forms

For about 5 minutes, knead the dough on a floured surface until it gets smooth and springy

Put a damp cloth over it and wait 30 minutes

Set the pan on medium heat and melt the butter

Put in the chopped onions and cook them until they turn clear

Add the mashed potatoes, grated cheese, onions that have been sauted, salt, and pepper to a mixing bowl

To make the filling, mix it well

On a floured surface, roll the dough out until its about 1/8 inch thick

Cut circles out of the dough with a glass or a round cookie cutter

Put some of the potato-cheese filling in the middle of each circle of dough

Shape the dough into a half-moon shape around the filling

Press the edges together to seal the pierogi

Put some salt in a big pot of water and bring it to a boil

When the water starts to boil, add the pierogi and cook for three to four minutes, or until they float to the top

Use a slotted spoon to take it out

If you want, you can serve it hot with sour cream and chives

Baked Sweet Potato Doughnuts with Caramel-Cinnamon Glaze

These baked sweet potato doughnuts are a delightful treat that combines the natural sweetness of sweet potatoes with a rich caramel-cinnamon glaze. They are perfect for satisfying your doughnut cravings without deep frying.

Ingredients:

• 2 cups mashed sweet potatoes
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup buttermilk
• For the Caramel-Cinnamon Glaze:
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

Set the oven temperature to 175C 350F

Grease and reserve a doughnut pan

Mashed sweet potatoes, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract should all be combined in a sizable mixing bowl

Blend until thoroughly blended

Mix the flour, soda, nutmeg, baking powder, salt, cloves, ginger, and cinnamon in a separate bowl

Alternately add the buttermilk and the dry ingredients to the sweet potato mixture gradually

Blend the batter until its smooth

Pour the batter into each of the doughnut pans cavities, filling them about two thirds of the way

When a toothpick is inserted into a doughnut, it should come out clean after baking for 12 to 15 minutes in a preheated oven

Make the Caramel-Cinnamon Glaze while the doughnuts bake

Melt the butter in a saucepan over a medium heat

Add the salt, cinnamon, heavy cream, and brown sugar and stir

Stirring constantly, cook until the mixture reaches a boiling point

Take it off the heat and allow it to cool a little

When the glaze is glossy and smooth, whisk in the vanilla extract and powdered sugar

After baking, take the doughnuts out of the oven and allow them to cool in the pan for a few minutes before arranging them on a wire rack

Make sure each doughnut is thoroughly coated by dipping it into the caramel-cinnamon glaze

To allow the glaze to harden, put them back on the wire rack

Savor this mouthwatering Caramel-Cinnamon Glazed Baked Sweet Potato Doughnuts dish

Grain-Free Granola

A delicious grain-free alternative to traditional granola, packed with nuts, seeds, and coconut for a crunchy and satisfying snack.

Ingredients:

• 2 cups mixed nuts and seeds such as almonds, pecans, walnuts, sunflower seeds, pumpkin seeds
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1 cup unsweetened coconut flakes

Instructions:

Prepare the oven by heating it up to 300F 150C

Put the nuts, seeds, honey or maple syrup, vanilla extract, cinnamon, and sea salt in a large bowl and mix them together until they are well mixed

Evenly spread the mix out on a baking sheet that has been lined with parchment paper

Bake for 20 to 25 minutes, stirring every five minutes, until golden brown and smelling good

Take it out of the oven and let it cool down all the way

Add the coconut flakes after the mixture has cooled down

Keep at room temperature in a container that keeps air out for up to two weeks

BBQ Chicken Foil Packets

Delicious BBQ chicken and mixed vegetables cooked to perfection in foil packets on the grill. A convenient and flavorful summer dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup barbecue sauce
• 4 cups mixed vegetables e
• g
• , bell peppers, onions, zucchini, diced
• 4 tablespoons olive oil
• Salt and pepper to taste
• 4 large sheets of heavy-duty aluminum foil

Instructions:

Warm up the grill over medium-high heat

Put chicken breasts in a bowl and coat them evenly with barbecue sauce

Place one chicken breast on top of another piece of foil

Spread the mixed vegetables out evenly on the foil sheets and wrap them around the chicken

Put one tablespoon of olive oil on top of each pile of chicken and

Add pepper and salt to taste

Cover the chicken and vegetables with foil

Fold the foil over and seal the edges to make a packet

Before you put the chicken in the foil packets, heat up the grill

Cook for 20 to 25 minutes, or until the chicken is fully cooked

Open the foil packets slowly and make sure the steam goes away from you

The chicken and vegetables from the BBQ can be served on a platter or over rice

If you want, you can add more barbecue sauce as a garnish