Whole 30 Chicken Poppers

Whole 30 Chicken Poppers 

WOW! I got a lot of messages and comments on these chicken poppers! Seriously thanks for all the love y'all!!! I absolutely LOVED this recipe. I derived this recipe from a similar one I found on Pinterest and then switched out some of the ingredients to fit my diet and lifestyle. 

I love so many things about this recipe...first and foremost they are EASY and QUICK to make! They tend to make a bunch so you can easily save these for lunches throughout your week. Second, these fit so many different diets and lifestyles...I know a few nursing mama friends who cannot find many recipes that won't hurt their baby's tummy..this recipe is soy,gluten, and dairy free!!! This recipe also complies with whole-30 and Paleo :) 

Lastly.. you can completely interchange the veggies on these! I added shredded sweet potato but you could add avocado, spinach, shredded zucchini! Make them your own!!!!

** I make my own avocado creme sauce. I use greek yogurt instead of sour creme. This portion is NOT dairy free obviously but I will write the recipe below. I love to serve this sauce over fish tacos, burgers, and just have it on hand for a fun dip. **

Ingredient List:

1 lb ground chicken

1 small handful of cilantro chopped

1 skinned and shredded sweet potato

2 large tablespoons almond flour 

1 red onion diced

Avocado Oil

Salt and Pepper

juice of one lime

Method:

In a large bowl combine all of the ingredients and mix thoroughly 

Then, on a baking sheet place a golf ball size and flatten just a bit with your palm.

Bake at 400 for 20 minutes!!!!

Avocado Creme Sauce

in a food processor: 

2 ripe avocados 

1 small individual greek yogurt ( plain) or sour creme

juice of one lime

salt and pepper 

pinch of garlic powder

palm sized bunch of cilantro 

( seeded and chopped jalepeno for extra kick**opitonal)

Blend until consistency is desired!

Favorite Sides!!

Good Morning y'all!!! 

I wanted to crank out a tiny blog post in hopes of inspiring someone to cook an EASY side. Now, don't get me wrong.. I absolutely love to host and do a big dinner with amazing sides.. but that tends to take time. 

Tonight for example..my husband is working late and I will be on my own for evening routine including dinner time with the two little boys. I like to make my sides AS easy as possible..along with healthy! 

typically my meals consist of one protein and one big side or even two sides that consist of veggies. that is how we eat...it makes it easy on my to only worry about two things. So I wanted to share some of my favorite easy sides that will pretty much go with anything!!!!

** I am VERY simplistic when it comes to seasoning my sides** You will find that I mix and match the veggies but the seasonings stay the same! I love olive oil, salt and pepper, fresh lemon juice, balsamic vinegar or liquid aminos for most of these. I like to keep them FRESH and simple.

Quick and Easy Sides

• Sautéed Brussel Sprouts with garlic and mushrooms. 

This is so simple- you can find the shaved Brussels sports in an already triple pre washed bag at the grocery store. Pour the bag of those in a big pot with some olive oil, salt and pepper, add a few cloves of whole garlic, the juice of one lemon, and some slivered mushrooms. This is packed full of fiber and zero carbs. You can also add a little bit of liquid aminos for some extra flavor.

• Roasted Green Beans, Grape Tomatoes, and Garlic. 

This is a side I especially love alongside a steak or grilled chicken. For this particular side, throw your green beans, grape tomatoes, and whole cloves of garlic on a lined baking sheet with foil and drizzle olive oil, salt and pepper on top with a dash of balsamic vinegar and mix well. Roast at 400 for about 15 minutes or until the grape tomatoes have popped :) Full of flavor!

• Button Mushrooms and Leeks 

This side goes amazing with fish or chicken or something light.. I start by placing a pat of butter on the bottom of my one pot and then throwing in the leeks...after the leeks start to soften you can then add your mushrooms and even some minced garlic if you choose. ( I obviously love to add garlic to everything) salt and pepper these and let them cook until mushrooms have cooked down. 

• Sautee'd Broccolini, Kale, and Garlic

Add olive oil to your one pot, then add your CHOPPED broccolini, kale, and whole cloves of garlic. Season with salt and pepper and COOK DOWN. Add the juice of a lemon :) 

• Sheet Pan Roasted Vegetables

I love these because you can switch the vegetables out seasonally. For fall and winter I tend to roast a lot of root vegetables and squashes but for spring its more peppers and onions. The sky is the limit when it comes to your vegetables but the base of what I do is: one chopped sweet potato, one onion rough chopped, one green bell pepper. I always season generously with salt and pepper and use olive oil. I have done roasted broccoli, roasted root veggies, roasted peppers...very very simple. I roast at 425 for 20 minutes.