Recipe Box

Margee's Ruby Chicken
Roasted Brussels Sprouts
Pumpkin Bread 
Paleo Chicken Nuggets 

Margee's Ruby Chicken 

3lbs chicken (3 hand-sized breasts)
½  cup almond flour
½ cup coconut flour
2 cups fresh or frozen cranberries
1 cup orange juice
1 red onion, chopped
¼ cup agave
1 teaspoon cinnamon
½ teaspoon ground ginger
sea salt to taste
coconut oil for browning chicken

Combine cranberries, orange juice, chopped onion, cinnamon, and ginger in a sauce pan. Bring to a boil then reduce to a simmer. Combine the almond flour and coconut flour in a bowl and set aside. Wash and cut up your chicken breast into roughly 3x3 inch pieces about ½ an inch thick. At this point go ahead and preheat your oven to 350 degrees. Dip the chicken into the flour mixture, coating on both sides. Drop 1 teaspoon of coconut oil into a skillet and brown the chicken (about 1-2 minutes per side) on medium-high heat. You might have to do a few batches. Place the browned chicken in a 10x15 oblong glass pan and pour the cranberry mixture evenly over the chicken. Bake for 40-50 minutes at 350 degrees. Salt to taste and serve with roasted brussels sprouts

Roasted Brussels Sprouts

Brussels sprouts (1-2 lbs)
Coconut oil spray or olive oil
Sea Salt

Preheat oven to 350. Cut the brussels sprouts length-wise. Line a baking pan with tin-foil and spray with coconut oil or spread olive oil over the bottom. Lay the brussels sprouts flat side down, round side up. Spray the tops with more coconut oil or brush with olive oil. Grind sea salt over the brussels sprouts. Put in the oven and roast for 30 minutes at 350. They will be "done" when you pull one up and it is browned on the bottom and when you pierce it it is tender. If they are not "done" place back in the oven for an additional 5 minutes.

Pumpkin Bread

1 cup almond meal/flour
¼ cup coconut flour
2 teaspoons cinnamon
½ teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon baking powder
4 eggs
¼ cup agave or honey
1 ¼ cup pumpkin puree
1 tablespoon melted coconut oil
1 teaspoon vanilla

Preheat oven to 375. Whisk dry ingredients (first 6) to break up any almond flour or coconut flour clumps. Beat the eggs in a separate bowl and add into the dry mixture. Add wet remaining ingredients; pumpkin, agave, melted coconut oil, and vanilla. Beat slowly until just combined. Don't over blend or the bread will turn out will be dense and flat. Grease a 8x9 inch square pan or a circular cake pan with coconut oil (or you can use cooking spray). Bake at 375 degrees for about 40 minutes.

Paleo Chicken Nuggets

Ingredients

coconut oil for "frying"
1 large egg
1/4 cup almond milk or water
1 cup almond flour
1/4 cup coconut flour
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp cayanne pepper (optional)
2 large chicken breast, cut into  2x2 inch pieces 1/2 inch thick

Directions

1. Whisk egg and almond milk (or water) in medium sized bowl 2. Combine all dry ingredients in large bowl and mix well.
3. Dip chicken in whisked eggs.
4. At this point heat 1/4 cup coconut oil in large frying pan and preheat oven to 400 degrees
5. Coat/cover chicken in dry mixture and place in hot oil.  Allow both sides to brown (about 2 minutes each side).
6. Place browned chicken on a cookie sheet, make sure there is space between all pieces.
7. Put chicken in oven for 10-15 minutes, check to make sure they are cooked through. There will be a lot of water run-off from baking, you can let the chicken drip onto a few paper towels. 

Remove and serve with ketchup or BBQ sauce