Best Cranberry Chicken Salad – My All Time Favorite Chicken Salad

Best Chicken Salad Paleo Gluten Free

This is my family’s favorite chicken salad recipe. It has two kinds of onions in it, dried cranberries, crunchy celery, high quality mayonnaise and a little white pepper! It is requested, especially in the Summer, when I have guests coming to stay.

Best Chicken Salad So Yummy

The Wild Sweet Peas are profuse this year Up North! I couldn’t resist including some in this post! They are carpeting the fields and roadsides this time of year and are extra gorgeous this Summer!!!

Sweet Peas

Cranberry Chicken Salad

6 Boneless Chicken Breasts

1 Cup of Finely Diced Celery

1/2 Cup of Dried Cranberries (I use apple juice sweetened like these)

1/2 Cup of Diced Red Onion

1/2 Cup of Sliced Scallions

Sea Salt to Taste

1/4 Teaspoon of White Pepper

1 1/2 Cups of High Quality Mayonnaise (I used Primal Kitchen Avocado Oil Mayo here)

Directions:

Preheat your oven to 400° degrees F.  Lay the chicken breasts on a rimmed baking sheet, and brush them with olive oil, and sprinkle with salt and pepper.

Bake the breasts in your oven for 30 minutes or until they just reach 165° degrees F. You don’t want dry breasts! Set aside to cool.

Chop and prep the celery, onions and scallions. When the chicken is cool, chop it into nice bite sized pieces on the smaller side.

Best Chicken Salad Recipe

This is a large recipe perfect for a potluck or picnic! It also keeps well in the refrigerator for three days.

12 Servings.

Best Cranberry Chicken Salad Healthy and Delish

 

 

 

Banana Crunch Cookies

Banana Crunch Cookies - Grain Free

Make these crunchy cookies reminiscent of banana cream pie and pecan sandies.

They have a wonderful caramel banana flavor and the texture of a pecan sandie.

Banana Crunch Cookies Grain Free AIP Paleo

Using banana chips is they key to the crunch! I crushed the banana chips to resemble chopped nuts, and stirred them into the dough. Then I sprinkled some extra crushed banana chips on top.

You can use honey or maple syrup in this recipe.

plate of banana crunch cookies - AIP Paleo

Banana Crunch Cookies

Ingredients:

1/2 Cup of Banana Chips (I use these. The ingredients are just bananas and coconut oil)

1/2 Cup of Coconut Flour

1/4 Cup of Avocado Oil

3 Tablespoons of Coconut Butter (softened)

2 Tablespoons of Coconut Sugar

2 Tablespoons of Honey or Maple Syrup

1 Tablespoon of Grass Fed Gelatin (I used this kind)

1/4 Teaspoon of Vanilla Powder (Vanilla Extract if not strict AIP)

1/4 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Ground Mace

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cream of Tartar

Directions:

Preheat your oven to 350° degrees F.

Lay out a cookie sheet lined with parchment paper.

Crush the banana chips using a small food processor (or you can put them in a ziplock back and pound them with a rolling pin until they resemble small chopped nuts).

In a medium mixing bowl, add the avocado oil. Then, sprinkle the oil with the grass fed gelatin, and beat with an electric hand-held mixer. Add the coconut sugar and honey, beat. Soften the coconut butter in the microwave for a few seconds, then add it to the bowl and beat until creamy and incorporated. Add the coconut flour, vanilla powder, cinnamon, mace, sea salt, baking soda and cream of tartar and mix until combined. Add 3 tablespoons of crushed banana chips to the cookie dough and mix. Reserve the remaining crushed banana for the tops. Using a tablespoon cookie scoop, scoop up the dough, then pack it firmly into the scoop before releasing it onto the prepared cookie sheet. You will have 9 cookies. Flatten each cookie with the palm of your hand. Sprinkle the remaining crushed banana chips evenly onto each cookie. Bake in your preheated oven for 9 minutes.

Cool completely on the cookie sheet.

Makes 9

Banana Crunch Cookies - Nut Free, Egg Free, Dairy Free, AIP Paleo

Beef Liver Pate

Is liver my favorite? No. But the benefits of grass fed liver cannot be ignored, and my favorite way to eat it is a pate, which is quite delicious. Those who try it unknowingly, for instance on a platter of cheese, crackers and dips, have been known to say “Mmmm! What is this?” Yes, it’s perfectly true!

I remember a similar experience with squash substituted for pumpkin in pie. When I was a child, we would play with our neighbors outdoors almost daily all Summer long. One of my friends swore up and down that he thought squash was disgusting and never to be touched with a ten foot pole! Until one day he tried My Mother’s “pumpkin” pie which she had made with winter squash from our garden. He said “Man, this is the best pumpkin pie I have ever had!” I couldn’t wait to tell him, with relish, that it was squash! Beef liver is a nutritional powerhouse packed with vitamins. It is a powerful superfood and has been included in traditional diets for thousands of years. Liver is the best source of B12. It is also high in active Vitamin A (retinol) that our bodies don’t have to convert like we do plant based Vitamin A (carotenoids). Liver is also high in Iron, B6, Folate, Biotin, and small amounts of copper, chromium and selenium.

I have flavored this pate with herbs, spices and aged balsamic. It is anything but plain. I used US Wellness Meats Grass Fed Beef Liver in this recipe. You can also find good grass fed beef liver locally at Farm Markets or from your local Farmer.

Beef Liver Pate

Beef Liver Pate

Ingredients: 1 lb. of Grass Fed Beef Liver, sliced

2 Cups of Chopped Red Onion

1/4 Cup of Aged Balsamic Vinegar

2 Tablespoons of Olive Oil

1 Tablespoon of Dried Rosemary

1 Tablespoon of Dried Marjoram

1 Tablespoon of Dried Thyme

1 Tablespoon of Turmeric Powder

1 Tablespoon of Apple Cider Vinegar

1/2 Teaspoon of Garlic Powder

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Dried Lemon Peel

Directions: In 1 Tablespoon of Olive Oil, Sautee the Beef Liver sprinkled with 1/2 teaspoon of sea salt over medium high heat.  Cook on one side for five minutes, then flip the liver and cook on the other side until it is cooked through.

Remove the liver from the pan and set aside. Add the other tablespoon of olive oil to the pan and the chopped red onion. Cook until tender. Sprinkle the rosemary, marjoram, thyme, garlic powder, turmeric, and lemon peel over the onions. Then, cook, stirring until the herbs, spices and onions are fragrant. Add the apple cider vinegar to the pan and deglaze, scraping all the brown bits off the bottom. Add the 1/4 cup of aged balsamic and stir and cook for 30 seconds.

In a food processor, add the cooked liver and the onion mixture. Process until you have a smooth spread, being sure to scrape down the sides a few times. Put your pate in a pretty serving dish, and refrigerate until thoroughly chilled. Before serving, add a pretty spring of fresh herbs to the top like parsley or basil.

Nutrient Dense Superfood, Beef Liver Pate

 

“Cacao” Dusted Snickerdoodles

Paleo Snickerdoodles AIP sameatshernutrients

When a cookie has just the right amount of fat in it, it has a certain melty mouth feel. That’s the sweet spot! Snickerdoodles are a cookie I have loved since my twenties when I would order them at my favorite coffee shop. They were ginormous, so I would split them with Doug or my kids and savor my half.

Snickerdoodles Paleo AIP sameatshernutrients

What I love about Snickerdoodles is their simplicity. That vanilla cinnamon taste is comforting. They are a smooth cookie, straight up, with no chunks. Sometimes I’m in the mood for that! They take you buy surprise, because they look simple, but when you take a bite, and that melted feel begins in your mouth, and then the cinnamon vanilla warmth hits your taste buds, ahhhhhh heavenly!

Since I am a rebel at heart, my Snickerdoodles aren’t flat, but round and mounded, which makes them about a three bite sensation. That way I don’t have to split them in half to share. Plus, I dusted some Carob Powder on them before baking.

dusted snickerdoodle cookies ready to bake

“Cacao ” Dusted Snickerdoodles

Preheat your oven to 350º degrees F.

Ingredients:

1/2 Cup Coconut Flour

1/4 Cup Avocado Oil or Melted Coconut Oil

3 Tablespoons of softened Coconut Butter (I used this)

2 Tablespoons of Coconut Sugar

2 Tablespoons of Honey

1 Tablespoon of Grass fed Gelatin (Like This)

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cream of Tartar

1/4 Teaspoon of Vanilla Powder (or vanilla extract if not strict AIP)

Carob Powder for Dusting (I use this)

Directions:

Add the Avocado Oil or Melted Coconut Oil to a medium mixing bowl. Sprinkle with the gelatin, and with a hand held mixer, blend the olive oil and gelatin together. Add the softened Coconut Butter. I soften it by microwaving the glass jar ten to fifteen seconds. Add the coconut sugar and honey and blend until creamy. Now, add the coconut flour, baking soda, sea salt, cinnamon, cream of tartar, and vanilla powder. Blend with your hand held mixer.

Lay out a parchment lined cookie sheet, and with a tablespoon cookie scoop, scoop the cookies onto the parchment. Take 1 1/2 Tablespoons of Carob Powder and with a fine meshed strainer, dust the Carob Powder on top of the cookies. Bake in your preheated oven for ten minutes, or until the cookies are just golden brown on the edges.

Makes 10

Cacao Dusted Paleo AIP Snickerdoodles

 

AIP Carrot Cake Mug Muffin with Blueberries and Coconut

AIP Carrot Cake Mug Muffin - Paleo

Quick and Easy is one of the things I love about mug muffins! Not to mention they are personal sized, can be eaten warm, and are fresh as fresh can be. This AIP Paleo Mug Muffin comes together fast and has a half cup of carrots in it.

AIP Carrot Cake Microwave Mug Muffin

It also contains healthy fat, a touch of maple syrup and a gelatin egg. If you have a Ninja Express Food Chopper like this, the carrots shred finely in seconds, and it’s under $20. I use it a lot in the kitchen!

Here’s the recipe. You can make this muffin in about ten minutes start to finish!

AIP Carrot Cake Mug Muffin with Blueberries and Coconut

Ingredients:

1/2 Cup of Finely Shredded Carrot (about 2 medium) It should look like rice in consistency

2 Tablespoons of Coconut Flour

2 Tablespoons of Coconut Oil (melted) or Avocado Oil

1 Tablespoon of Pure Maple Syrup (substitute honey for SCD Diet)

1/4 Teaspoon of Ground Cinnamon

1/8 Teaspoon of Ginger

1/8 Teaspoon of Cloves

1/8 Teaspoon of Mace

1/8 Teaspoon of Baking Soda

A Pinch of Salt

1 Gelatin Egg – Instructions in the directions -(You will need 3 Tablespoons of water and 1 Tablespoon of Gelatin like this)

2 Tablespoons of Dried Blueberries (like these) These do contain less than 1% Sunflower Oil, so if you want to avoid that substitute organic raisins.

1 Tablespoon of Shredded Unsweetened Coconut

Carrot Cake Batter

See the Batter in the photo above ready to microwave.

Directions:

Add the coconut flour, salt, baking soda, and spices to a bowl and sift with a whisk. Stir in the shredded carrot. Add the melted coconut oil or avocado oil and maple syrup and whisk.

To make your gelatin egg, stir together one tablespoons of grass fed gelatin and one tablespoon of cold water in a bowl big enough to whisk in more hot water in a minute. Let it gel. Now, add two tablespoon of boiling or very hot water and whisk until the gelatin melts and is frothy. Put is back in the microwave for ten seconds if necessary. Whisk the gelatin quickly into the batter with a fork before it sets up. Then, fold in one tablespoon of dried blueberries. Put the muffin batter into a microwave safe mug. Sprinkle on the remaining tablespoon of dried blueberries and the shredded coconut. Microwave on high for 3 minutes. Done!

Quick and Easy Microwave Muffin for One. With all the flavor of classic carrot cake, a half cup of carrots are in this muffin along with delicious dried blueberries and shredded coconut!

 

 

 

Carrot Cake Quick Loaf – Grain Free

Moist and delicious Carrot Cake Quick Bread? Yes, please! This quick bread recipe is grain and dairy free and lower in carbs. It has chopped crystallized ginger sprinkled on the top, raisins in the batter, and is sweetened with pure maple syrup! There are plenty of carrots and the warm spices of classic carrot cake! I like to snuggle up with a piece of this and a good book or my favorite Netflix series!

Carrot Cake Quick Loaf

The batter blends up quickly in a food processor, so there is no need to grate the carrots, which can be tedious. Line your baking pan with parchment to lift the loaf right out of the pan and have an easy clean up!

Carrot Cake Quick Bread Loaf

sliced carrot cake loaf

Carrot Cake Loaf

Preheat your oven to 325º degrees. Grease a 5″ x 7″ Loaf Pan and line it with parchment. I like to cut a piece to fit the long sides of the pan with some extra over the edges so I can simply lift it out of the pan. See photo below.

Ingredients:

3 Cups of Chopped Raw Carrots

6 Eggs

1/2 Cup plus 2 Tablespoons of Coconut Flour, scooped and leveled (I use this brand)

1/4 Cup of Apple Butter

1/2 Cup of Raisins

1/3 Cup of Avocado or Coconut Oil

1/4 Cup of Pure Maple Syrup

1 Teaspoon of Pure Vanilla Extract

2 Teaspoons of Cinnamon

1/2 Teaspoon of Ground Ginger

1/4 Teaspoon of Mace or Nutmeg

1/4 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

1/4 Cup of Candied Ginger, Chopped (omit for very strict Paleo as there is a bit of sugar here)

Directions:

Using a food processor with a blade, chop the carrots, processing until they are a crumble consistency. Add the eggs and blend until pureed with the carrots. Add the Coconut Flour and remaining ingredients, except the crystallized ginger for the top, and process for about two minutes, scraping the sides of the bowl a couple times with a rubber spatula. The coconut flour will start absorbing the liquid and be a nice cake-like batter. With a rubber spatula, scrape all the batter into your prepared loaf pan, and rap the pan on your counter a couple times to level the batter somewhat. Take your crystallized ginger and sprinkle it on the top of the batter. Bake in the oven for 1 hour 30 minutes keeping a close eye on the bread at the end. It is done when the loaf springs back in the center when touched with your finger.

Remove from the oven, and cool for ten minutes in the pan. Then, remove the loaf from the pan and cool completely on a wire rack before slicing.

Enjoy!

Grain Free Carrot Cake Loaf - Grain Free with Raisins, Maple Syrup and Crystalized Ginger! Paleo, Gluten and Dairy Free

Embracing and Feeling Good In Your Body

Package You Come In

The number one most important thing about your body is how you feel in your body! Having energy, feeling alive and excited when you wake up, being healthy, and being able to do what you would like, because you feel good inside and out. Take care of your package so it can take care of you. Your body loves you and wants you to feel good, so treat it well!

Some things I’ve learned about my body is:

1 – The perfect body is all in they eye of the beholder

2 – You can be skinny and unhealthy and also the opposite.

3 – Feeling good inside your body has a lot to do with what you eat as well as your mindset.

4. How your clothes fit does matter and affect how you feel about your body.

5. What you eat you crave. Processed junk food or healthy whole food. Your palate will change for the worse or the better.

6. Whole, real food gives you energy and supports a healthy body.

7. We are all unique individuals, and all healthy foods may not be right for you, so you need to listen to your body and eat the ones that agree with you. This doesn’t include junk food however.

Enjoy your day!

Sandra Shields, Health Coach

 

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