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Batch cooking and stuffed chicken thighs

Paleo Stuffed Chicken Thighs

Paleo Stuffed Chicken Thighs

Batch Cooking.  I have to admit that it intimidates me.  I spend a little too long getting ready to get ready to do it knowing that I’m going to be in the kitchen a looooong ass time but just like everything else, I have learned that you just have to get started and do one task at a time and get done what you get done and not get all stressy.  At least that’s what I tell myself to do.

This Sunday I spent 6 hours in my kitchen making a ton of food.  I am hoping that it will pay off and that I won’t have to do any cooking for at least the next 4 days.

Here’s what I made:

Cooked 3 boneless chicken breasts

Cooked 2 packages of chicken tenders

Butternut squash soup.

Roasted cauliflower

Cooked 2 pounds of ground turkey with an onion and then mixed some with bacon and mushrooms and tomato sauce and made 4 stuffed peppers ready to heat in the oven


I peeled and cut up a bag of carrots


By 8:30 I was ready to jump out of my kitchen window but at least now I don’t have to cook and I can just eat and relax the rest of the week. Well, I never relax but at least the food is cooked.

While I did all of that stuff, I also made a big batch of Paleo Stuffed Chicken Thighs.  It was enough for my family of 4 adult sized people for dinner for 2 nights and an extra for my lunch.

Now, a week later, I am glad that I invested the time.  However, the weather is absolutely gorgeous and I don’t want to spend all day in my kitchen today.  Now that I have it down, I’m hoping that I’ll be able to get this all done in less time today.  We shall see.

Also, instead of making a dinner for tonight that is more complicated and time consuming, I will pan sear some lamb leg and serve with a couple of veggies.  You can look at this a couple of different ways.  Either you decide you are going to be making a huge mess in your kitchen anyway, so you may as well just make a big dinner too, or you can make a simpler dinner and save this one for when you have a little less going on.  Either way, these chicken thighs are delicious and definitely worth making!

Paleo Stuffed Chicken Thighs


2 packages of boneless chicken thighs

1 lb of thinly sliced prosciutto

2 red bell peppers, roasted and sliced into 1/4 inch strips.  (Do this first).

2 eggs, beaten


24 sun dried tomatoes

1 1/2 cups almond meal

1 tbs nutritional yeast

dried oregano

Himalayan Salt

ground black pepper

garlic powder

Tapioca flour

Coconut oil for frying

Pasta sauce of choice


2 cups or 2 hand fulls of baby spinach

¼ cup chopped fresh parsley

2 cloves garlic (peeled and smashed)

1 tbs nutritional yeast

¼ cup pine nuts

2 pinches of Himalayan Salt

ground pepper to taste

2 tablespoons olive oil

Add it all to your food processor except the olive oil and pulse till well-blended.

Slowly add the olive oil and pulse until a pesto paste like consistency.


First mix together the almond meal, nutritional yeast, salt and pepper in a wide shallow bowl and set aside.

Next, open up and lightly pound the chicken thighs with a meat tenderizing mallet.

Set up your assembly line:  Chicken thighs, tapioca flour, pesto, prosciutto, peppers, sun dried tomatoes, salt, pepper and dried oregano, beat eggs and almond meal mixture.

Assemble each chicken thigh by opening up, spreading a tablespoon of pesto on the inside of each, laying on a slice of prosciutto, topping that with about 2 or 3 tomatoes and a couple slices of pepper, sprinkle with oregano, roll up as tightly as possible without losing the goodies inside, and place in a baking dish.

Once they are all assembled, dust each with tapioca flour, dip in egg and roll in the almond meal mixture.

Then when they are all assembled, dusted, dipped and rolled, they are ready to brown.

Heat a tablespoon or more of coconut oil in a large frying pan on medium high heat.  Place the chicken in the pan and lightly brown on each side.  Transfer back to the baking dish.FullSizeRender (4)

Bake covered on 350 degrees for 30 minutes or till chicken is no longer pink.

While that is baking you can heat up your sauce and prep a green salad. A dinner without some greens isn’t dinner as far as I’m concerned and it looks great next to the red sauce!

Serve with sauce and salad and enjoy!

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So you’re sick of eggs for breakfast huh?

imageA lot of people ask, “What can I have for breakfast?  I’m gettin’ sick of eggs every day.”    Well, eggs are probably one of the most perfect foods for breakfast because they contain so many vitamins, minerals, proteins and healthy fats but sure, I get it.  Eggs can kind of get to you after a while and mornings are often rushed and there isn’t time to mess around making bacon and eggs and cleaning it all up before you rush out the door, late again because you were eating a big breakfast of eggs, again.

Or maybe it isn’t that eggs take up a lot of time, but you just want some variety.  I totally get that.

Breakfast doesn’t always have to be what we think of as “breakfast”.  I blame  that liar Tony the Tiger and Saturday morning cartoons.  They’re NOT greeeeaaaattttt!  They’re diabeetus in a bowl.

Anywho…. When you make dinners, you can be thinking to yourself, hmmm maybe this would be good for breakfast?  Leftovers are a really great breakfast and lunch.  I know you are like so sick of eggs, but you can just put an egg on pretty much any leftovers.  You can put a sunny side or scrambled egg on top of some re-heated pulled pork or a salad.  Sunnyside up eggs are great on top of a salad because the yolk makes for a rich and creamy dressing.

I know, this was supposed to be about eggless breakfasts.

You girls can come back for dinner.  We are sick or your stupid eggs.

You girls can come back for dinner. We are sick or your stupid eggs.

I love the convenience of sweet potatoes baked ahead of time for breakfast.  One of my favorite ways to enjoy them is just baked with some sunflower butter and cinnamon.  Sunflower butter is rich in magnesium and other minerals and sweet potatoes are a power house of vitamin A, C, and potassium.  They are also rich in fiber and iron.  Honestly, if I couldn’t have them I probably wouldn’t be doing this whole paleo thing.

Take some time ahead and make it easier on yourself.  Make the potatoes ahead of time, and eat room temp or heat up in the microwave for half a minute and you have a quick, delicious and satisfying little breakfast!

Here are a couple of recipes for breakfast that may take a little bit of planning and preparation, but are things you can get ready or partially ready as part of your evening routine.  While you are making dinner, you can just do these while waiting for your chicken to cook or steak to be done.  When I get back from grocery shopping I try to think ahead and prep some things such as chia gel or chop up veggies.   A few minutes invested here and there can really help you to have some variety for breakfast.

Hot Pumpkin “Cereal”image


1 can organic pumpkin
1 head cauliflower
1-2 cups home made almond milk (or full fat coconut milk)
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger  (plus more of these spices for sprinkling)
1 tbs coconut oil
1 big pinch of Himalayan salt


Rinse and chop up the cauliflower into small pieces and place on a parchment lined baking sheet
coat with coconut oil
sprinkle salt, cinnamon, nutmeg and ginger on it
bake for half hour on 400 degrees

Roasted Cauliflower

Roasted Cauliflower

When done, put in food processor and pulse a few times.
slowly add in half a cup on milk until smooth but not pureed texture (you want just a little bit of chunkiness left)

imagePut the pumpkin and spices in a saucepan over medium-low heat and slowly add half a cup of milk stirring slowly.

Add the cauliflower mixture, vanilla and another half a cup of milk or more until desired thickness and heated through.image

Top with toasted walnuts and coconut or almonds and pour some milk around it.

Sprinkle with more cinnamon and drizzle with maple syrup or honey, if desired.

Store leftovers in the fridge up to a week.  Reheat and enjoy!

Blueberry Chia Pudding (Wicked Easy)

blue berry chia pudding

blue berry chia pudding

*Soak seeds in water over night 2 tbs seeds in 6oz water


1 can coconut milk full fat
1 ripe banana
1 – 2 cups blueberries
1/2 juicy orange extra peel removed
Pinch of salt
Tsp raw honey (optional)
Tsp vanilla
1 tb collagen protein soluble (optional) – The Great Lakes green one, not the orange one

Add all but chia gel and gelatin to blender and hand pulse blend till smooth  Pour into a glass storage bowl and add the chia gel and gelatin.  Serve or  cover and store overnight to blend the flavors.

Serve plain or topped with berries and walnuts