Easy Salsa Recipe – 5 Minute Salsa

Easy Salsa Recipe

This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. Please see Disclosure Policy for details.


This easy salsa recipe has a pleasant kick to it and can be enjoyed in a variety of ways. Not only is this recipe quick, but it is Whole30 and paleo compliant.

Hatch Green Chile

My favorite ingredient in this easy salsa recipe is the Hatch green chile, but that’s just because I’m from New Mexico, and green chile is just part of who we are. Green chile season is usually from August to September. Grown in Hatch, New Mexico, the chiles range from mild to hot. When green chile season hits in New Mexico, you can easily find it in the grocery store where you can buy it large quantities and have it freshly, flame roasted right there. Eating a freshly roasted green chile with a little bit of salt is a treat.  Usually, during this time a lot of people buy their roasted green chile for the year. They take it home and peel, seed, and bag the green chile to be stored in the freezer.

For the past year, we have lived in Chandler, Arizona and Hatch green chile is available here during chile season, but you have to know where to get it. And you probably have to roast the green chile yourself. We haven’t bought any fresh green chile in larger quantities here yet, but the Mexican restaurant in our neighborhood flame roasts the green chile on one given day during September, and it smells amazing. In the meantime, we use this. Luckily, we can find this at our Costco, because we buy it so often.

If you don’t easily have access to Hatch green chile, you can substitute this with one to two jalapenos. The amount you use really depends on your desired level of heat. So start with a little, and gradually work your way up to your desired heat level.

What tools you’ll need:

  • knife
  • cutting board
  • measuring spoons
  • food processor

Easy Salsa Recipe

Place one can of diced tomatoes, two green onions roughly chopped, 1/4 cup Hatch green chile, one teaspoon of Italian seasoning, 1/4 teaspoon ground cayenne pepper, 1/4 teaspoon black pepper, and 1/8 teaspoon sea salt in a food processor and blend for 15 to 30 seconds. And yes, I said Italian seasoning. Trust me on this one. This seasoning combo obviously goes well with tomatoes, but it also compliments the spiciness nicely.


Easy Salsa Recipe

Put the salsa in a bowl and add one small ripe, cubed avocado. Enjoy the salsa immediately with your favorite chips, on tacos, on eggs, etc. The possibilities are endless when you want to add a little kick to something bland. This will keep in the refrigerator for 3 to 5 days, but make sure you lightly stir the avocado into the salsa, to keep the avocado from browning.[


Easy Salsa Recipe

What do you put salsa on?

Share below in the comments. I love it on top of over easy eggs.

P.S. We like Siete’s Grain Free Tortilla Chips.


Printer-Friendly Recipe

5 from 2 votes
Easy Salsa Recipe
Easy Salsa Recipe – 5 Minute Salsa
Prep Time
5 mins
Total Time
5 mins
 
This easy salsa recipe has a pleasant kick to it and can be enjoyed in a variety of ways. Not only is this recipe quick, but it is Whole30 and paleo compliant.
Course: Condiment
Cuisine: paleo, vegan, vegetarian, Whole30
Author: Erin Higgs
Ingredients
  • 1 can diced tomatoes
  • 2 green onions roughly chopped
  • 1/4 cup Hatch green chile*
  • 1 tsp Italian seasoning
  • 1/4 tsp ground cayenne pepper
  • 1/4 tsp black pepper
  • 1/8 tsp sea salt
  • 1 small ripe avocado cubed
Instructions
  1. Place all ingredients, except the avocado, in a food processor and blend for 15 to 30 seconds.

  2. Put salsa in a bowl and add a cubed avocado.

  3. Enjoy immediately. This will keep in the refrigerator for 3 to 5 days, but make sure you lightly stir the avocado into the salsa, to keep the avocado from browning.

Recipe Notes

*If you don’t easily have access to Hatch green chile, you can substitute this with one to two jalapenos. The amount you use really depends on your desired level of heat. So start with a little, and gradually work your way up to your desired heat level.

Turkey Coconut Curry – Easy Whole 30 Recipe

Easy Whole 30 Recipe - Turkey Coconut Curry

This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. Please see Disclosure Policy for details.


Loaded with protein and veggies, this easy Whole 30 recipe is full of flavor. Turkey Coconut Curry is a hearty and satisfying meal that creates a lot of food, perfect for leftovers and meal planning for the week.

Curry Powder

Spices are essential when it comes to cooking Whole 30 and Paleo. The curry powder makes this easy Whole 30 recipe bold and delicious, but the coconut milk mellows it out, leaving you wanting more. If you want to learn how to make your own curry powder, click here for the recipe. Making your own spice blends at home is a real money saver if you use it a lot. Additionally, it allows you to customize your spice blends to meet your tastes, whether you have an intolerance or just don’t like a certain spice. But making your own spice blend is not necessary for this recipe, curry powder from the grocery store will work great too.

This is one meal that my toddler hasn’t liked until I started making my own curry powder. Recently, I was sipping the leftover coconut curry sauce out of my bowl after I finished lunch and he wanted to try it too. I said, “Sure, but you don’t like curry,” and helped him take a small sip. I stopped to see his reaction. He motioned for more, and said “Yummy, yummy!” So, we’ll see how it goes next time, he might change his mind again. Haha!

What tools you’ll need:

  • knife
  • cutting board
  • measuring spoons
  • skillet or saucepan
  • large saute pan or skillet with a lid

Start with the Coconut Curry Sauce

In a skillet or saucepan, melt two tablespoons of coconut oil on low heat. Add two tablespoons of curry powder to the coconut oil and mix thoroughly. Pour one can of full-fat coconut milk into the curry powder/coconut oil mixture and mix thoroughly. Put on simmer and stir occasionally.


Easy Whole 30 Recipe - Turkey Coconut Curry

Now for the Turkey and Veggies

Heat a large saute pan or skillet on medium and add one tablespoon of coconut oil. I use a saute pan instead of a skillet because of surface area. My saute pan simply holds more and allows everything to cook more evenly, which helps because this is a big meal.


Easy Whole 30 Recipe - Turkey Coconut Curry

Add one large diced onion and saute in coconut oil, until the onions are clear. Place four minced garlic cloves in the pan and saute for one minute. Add two pounds of ground turkey and cook for a few minutes. Once the turkey is lightly browned, add the two large cubed sweet potatoes, the coconut curry sauce, salt and pepper to taste, and mix well.


Easy Whole 30 Recipe - Turkey Coconut Curry

Cover pan and put on medium low heat for 30 minutes, or until sweet potatoes are soft and the ground turkey is thoroughly cooked. Enjoy


Easy Whole 30 Recipe - Turkey Coconut Curry

Do you have a favorite easy Whole 30 recipe?

Share below in the comments. I love finding out everyone’s favorites.


Printer-Friendly Recipe

5 from 1 vote
Easy Whole 30 Recipe - Turkey Coconut Curry
Turkey Coconut Curry
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Loaded with protein and veggies, this easy Whole 30 recipe is full of flavor. Turkey Coconut Curry is a hearty and satisfying meal that creates a lot of food, perfect for leftovers and meal planning for the week.
Course: Dinner, Main Course
Cuisine: dairy-free, paleo, Whole30
Author: Erin Higgs
Ingredients
Coconut Curry Sauce
Turkey and Veggies
  • 1 tbsp extra virgin coconut oil
  • 1 large sweet onion diced
  • 4 cloves garlic minced
  • 2 lbs ground turkey
  • 2 large sweet potatoes cubed
  • salt to taste
  • pepper to taste
Instructions
Coconut Curry Sauce
  1. In a skillet or saucepan, melt 2 tablespoons of coconut oil on low heat.

  2. Add curry powder to coconut oil and mix thoroughly.

  3. Pour coconut milk into the curry powder/coconut oil mixture and mix thoroughly. Put on simmer and stir occasionally.

Turkey and Veggies
  1. Heat a large saute pan or skillet on medium and add 1 tablespoon of coconut oil.

  2. Add diced onions and saute in coconut oil, until the onions are clear.

  3. Place minced garlic in the pan and saute for one minute.

  4. Add ground turkey and cook for a few minutes.

  5. Once the turkey is lightly browned, add the cubed sweet potatoes, coconut curry sauce, salt and pepper to taste, and mix well.

  6. Cover pan and put on medium low heat for 30 minutes, or until sweet potatoes are soft and the ground turkey is thoroughly cooked.

  7. Enjoy!

How to Make Curry Powder

How To Make Curry Powder

This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. Please see Disclosure Policy for details.


Learn how to make curry powder at home. This warm and hearty spice blend is great for sauces, soups, marinades, and more.

Spices are my best friend when it comes to cooking paleo and Whole30. They add so much flavor and give the dish life, plus making your own spice blend at home saves you money, especially if you use it a lot. Another great thing about making your own curry powder at home is that if you don’t like a certain ingredient, leave it out. Customize your spice blend to meet your needs, which is exactly what I did with this blend. I chose what I liked about a typical curry powder found in a store, and I added a little bit more heat and removed spices that I don’t like cooking with.

What tools you’ll need:

  • measuring spoons
  • small bowl
  • 4-ounce jar to store your curry powder

How To Make Curry Powder

How to Make Curry Powder at Home

Add 2 tablespoons ground turmeric, 1 1/2 tablespoons ground cumin, 1 1/2 tablespoons ground coriander, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cayenne, and 1/2 teaspoon ground cloves to a small bowl and mix well. Place spice blend in a small airtight container. Store in a cool, dry place for up to 6 months. This mixture fits perfectly in a 4-ounce glass mason jar.



How To Make Curry Powder
How To Make Curry Powder

What is your favorite recipe that uses curry powder?

Share below in the comments. I love finding out everyone’s favorites. Next week I’ll be sharing one of my favorite curry recipes, Turkey Coconut Curry.


Printer-Friendly Recipe

How to Make Curry Powder
Prep Time
5 mins
Total Time
5 mins
 
Learn how to make curry powder at home. This warm and hearty spice blend is great for sauces, soups, marinades, and more.
Course: Spice
Cuisine: Indian, paleo, vegan, Whole30
Servings: 4 oz
Author: Erin Higgs
Ingredients
  • 2 tbsp ground turmeric
  • 1 1/2 tbsp ground cumin
  • 1 1/2 tbsp ground coriander
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cayenne
  • 1/2 tsp ground cloves
Instructions
  1. Add all spices to a small bowl and mix well.

  2. Place spice blend in a small airtight container. Store in a cool, dry place for up to 6 months.

Recipe Notes

This mixture fits perfectly in a 4-ounce glass mason jar.

Easy Drumstick Recipe – Ginger Chicken Drumsticks

Easy Drumstick Recipe - Ginger Chicken Drumsticks

This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. Please see Disclosure Policy for details.


This easy drumstick recipe is exactly that, easy with only 5 minutes of prep and 6 ingredients. The rest of the time is spent cooking on the stovetop while you are free to do whatever, make a side dish, take a break, or bathe the kids. This ginger drumstick recipe is Whole30 compliant, paleo, and produces a gingery sauce to top your chicken.

Moist, juicy drumsticks with a gingery sweet onion sauce are a cinch to make and they go beautifully with roasted veggies. We often eat this with roasted broccoli. I don’t know if chicken drumsticks come without skin, but make sure you buy this with the skin on. The skin lends to keeping the chicken moist and the fat on the skin melts off helping to make the ginger sauce as the chicken cooks.

What tools you’ll need:

  • knife
  • cutting board
  • measuring spoons
  • large skillet or saute pan, that can be covered
  • tongs

Easy Drumstick Recipe - Ginger Chicken Drumsticks

Easy Drumstick Recipe – How to Make Ginger Chicken Drumsticks

Heat two tablespoons of extra virgin olive oil in a large saute pan over medium heat. Add one large diced sweet onion and two tablespoons of freshly minced ginger and saute until onions are clear.

Make sure onions and ginger are evenly spread across the pan. Add six drumsticks to the pan in a single layer on top of the onions and ginger. Sprinkle 1/4 teaspoon of salt and 1/4 teaspoon of pepper over the drumsticks. Cover pan and cook on medium heat for 5 minutes.


Easy Drumstick Recipe - Ginger Chicken Drumsticks

Flip drumsticks. Sprinkle another 1/4 teaspoon of salt and 1/4 teaspoon of pepper over the drumsticks. Cover pan and cook on medium low heat for 35 minutes. Make sure chicken is cooked thoroughly.

Bonus: the chicken fat and the water from ginger and onion produced an awesome ginger sauce as it was cooking. Serve drumsticks with the ginger sauce and onions, and your favorite side dish.


Easy Drumstick Recipe - Ginger Chicken Drumsticks

What’s your favorite side dish with drumsticks?

Share below in the comments. I love finding out everyone’s favorites.


Printer-Friendly Recipe

Easy Drumstick Recipe – Ginger Drumsticks
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

This easy drumstick recipe is exactly that, easy with only 5 minutes of prep and 6 ingredients. This ginger drumstick recipe is Whole30 compliant, paleo, and produces a gingery sauce to top your chicken.

Course: Dinner
Cuisine: paleo, Whole30
Servings: 6 drumsticks
Author: Erin Higgs
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 large sweet onion diced
  • 2 tbsp fresh ginger minced
  • 6 chicken drumsticks
  • 1/4 tsp salt x2
  • 1/4 tsp black pepper x2
Instructions
  1. Heat olive oil in a large saute pan over medium heat.

  2. Add onions and ginger and saute until onions are clear.

  3. Make sure onions and ginger are evenly spread across the pan. Add drumsticks to the pan in a single layer on top of the onions and ginger.

  4. Sprinkle salt and pepper over drumsticks. Cover pan and cook on medium heat for 5 minutes.

  5. Flip drumsticks. Sprinkle the second round of salt and pepper over drumsticks. Cover pan and cook on medium low heat for 35 minutes. Make sure chicken is cooked thoroughly.

  6. Bonus: the chicken fat and the water from ginger and onion produced an awesome ginger sauce as it was cooking. Serve drumsticks with the ginger sauce and onions, and your favorite side dish.

25 Recipes to Celebrate Being Gluten Free

25 Reasons to Celebrate Being Gluten Free

This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. Please see Disclosure Policy for details.


Being gluten free doesn’t have to mean sacrificing delicious treats. This is a quick guide to keep you eating clean and enjoying amazing gluten free desserts, muffins, and pancakes in minutes.

Gluten Free Desserts and Treats – Where to Start:

I’ve been eating gluten free and paleo for more than four years. Now I’m not always 100% eating this way because I’m human, but I try my best because I believe the foods we choose greatly affect our health. Going gluten free and paleo, changed my health drastically, but more on that another time. Right now, I’m talking about gluten free goodies that are delectable, with the bonus of falling under the category of clean eating. Let’s start with an amazing gluten free flour.


25 Recipes to Celebrate Being Gluten Free

Gluten Free Flour

One of my favorite gluten free flours is coconut flour. You can usually get coconut flour in most grocery stores. Coconut flour is high in protein, fiber, and healthy fats. If you haven’t used coconut flour before it can be challenging because you need to account for how much moisture coconut flour absorbs. It absorbs a lot! If you use too much and not enough liquid ingredients, it comes out crumbly and dry.

Recipes that Work

Instead of wasting your time experimenting with coconut flour, find recipes that know how to utilize coconut flour properly. My Dutch baby pancake and my no-bake strawberry coconut squares use coconut flour but are luscious and no where near dry. Even though I have an understanding of how coconut flour works, I love to find what other recipes are out there.

I recently came across a beautifully written and easy-to-follow ebook that focuses solely on using coconut flour. The book features how to make muffins, pancakes, and mug cakes. All gluten-free of course. Plus, all but one (corn muffin) recipe is paleo!

Muffins

My favorite part about this book are the muffins. They are so delicious and moist, you have no idea that they are gluten free. I make the pumpkin muffins a lot because they are my toddlers favorite so far. I usually make them in a mini muffin tin so they are just his size, plus they make a nice little bite-sized on the go treat for me and my husband.


25 Reasons to Celebrate Being Gluten Free

Mug Cakes

The mug cakes in this book are perfect for when you have a random craving for something sweet and you want it now. They literally take minutes to make. I recently made the chocolate mug cake in this book. I opted to not include chocolate chips, but I topped it off with a few sweetheart cherries and a drizzle of my vanilla coconut milk.


25 Reasons to Celebrate Being Gluten Free

Pancakes

I’ll be honest, I haven’t had a chance to make the pancakes in the ebook yet, but that’s only because my husband and I already have that area covered. We have a lot of pancake recipes that we love that use coconut flour. I’ll be adding them periodically, so check back soon. Based on the muffin and mug cake recipes, I can only imagine that they are amazing. I’ve included a video from the author of the ebook, Regina Braun, that shows just how easy her pancakes are. They look so fluffy and appetizing!


25+ Coconut Flour Recipes in One Book

Tempting treats shouldn’t hold you back when you are gluten free or paleo. Embrace being gluten free, plus now you have 25 more reasons to celebrate it! Check out Regina Braun’s ebook today.


Gluten-Free Dutch Baby Pancake – Paleo Recipe

Gluten Free Dutch Baby Pancake

This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. Please see Disclosure Policy for details.


A Dutch baby pancake goes by many names, a German pancake, a Bismarck, or a Dutch puff, but no matter what it is called, it is puffy and makes a delicious breakfast or brunch. This gluten-free Dutch baby pancake is completely paleo but just as delightful as a normal Dutch baby pancake.

What is a Dutch baby pancake?

A Dutch baby pancake is a popover made from a thin, eggy batter that is baked in the oven. As it bakes, the batter starts to rise and puff around the sides. The edges start to turn a tasty golden brown. Once it’s taken from the oven, its puffiness slowly starts to cave in and you are left with a delicious breakfast treat.

Normally, a Dutch baby is baked in a cast iron skillet, but in this recipe, I use an 8×8 baking dish. Why? Because honestly, I don’t currently own a cast iron skillet. Oh, the shame! But it comes out great, whether you use a baking dish or a cast iron skillet.

I was first introduced to the Dutch baby pancake by my husband, and since then we’ve often enjoyed them as a treat for a weekend breakfast or brunch.  My gluten-free recipe is based on the Dutch baby pancake recipe my husband got from his mom. Our friends sometimes joke that they are called Canadian pancakes because before the introduction of them to our group brunches, they had never had them either. (This only makes sense if you know that my husband is Canadian.)



What tools you’ll need:

*I use an immersion blender because it’s easy and minimal cleanup, but feel free to use a regular blender with this as well.

How to Make a Gluten-Free Dutch Baby Pancake

Preheat oven to 425°. Put 1/4 cup coconut oil in an 8×8 baking dish and place in the oven while it is still preheating. Leave it in there only long enough to melt the coconut oil. This won’t take long, so get it out before the oil has a chance to smoke.

In a mixing cup or bowl, add wet ingredients: 6 eggs, 3/4 cups full-fat coconut milk, and 1 teaspoon vanilla extract. Using an immersion blender, blend thoroughly.

In a small bowl, combine dry ingredients: 1/4 cup coconut flour, 1/4 cup arrowroot flour, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Add dry ingredients to the wet batter and using the immersion blender, blend thoroughly.


Gluten Free Dutch Baby Pancake
Gluten Free Dutch Baby Pancake

Pour mixture into the 8×8 baking dish with the coconut oil, and bake for 18 to 22 minutes, or until the Dutch baby pancake is golden brown.

Let cool for 5 minutes, cut into slices like a pie, and serve with your favorite toppings.


Gluten Free Dutch Baby Pancake

What do you put on top of your Dutch Baby Pancake?

I plop a  handful of mixed berries and drizzle maple syrup on mine. Please share what you do.


Printer-Friendly Recipe

5 from 6 votes
Gluten Free Dutch Baby Pancake
Gluten Free Dutch Baby Pancakes – Paleo Recipe
Prep Time
8 mins
Cook Time
22 mins
Total Time
30 mins
 
This gluten-free Dutch baby pancake is completely paleo but just as delightful as a normal Dutch baby pancake.
Course: Breakfast, Brunch
Cuisine: gluten-free, paleo
Author: Erin Higgs
Ingredients
  • 1/4 cup coconut oil
  • 6 large eggs
  • 3/4 cup full-fat coconut milk
  • 1 tsp vanilla extract
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot flour
  • 1 tsp cinnamon
  • 1/4 tsp salt
Instructions
  1. Preheat oven to 425°.

  2. Put coconut oil in an 8×8 baking dish and place in the oven while it is still preheating. Leave it in there only long enough to melt the coconut oil. This won’t take long, so get it out before the oil has a chance to smoke.

  3. In a mixing cup or bowl, add wet ingredients: eggs, full-fat coconut milk, and vanilla extract. Using an immersion blender*, blend thoroughly.

  4. In a small bowl, combine dry ingredients: coconut flour, arrowroot flour, cinnamon, and salt.

  5. Add dry ingredients to the wet batter and using the immersion blender, blend thoroughly.

  6. Pour mixture into the 8×8 baking dish with the coconut oil, and bake for 18 to 22 minutes, or until the Dutch baby pancake is golden brown.

  7. Let cool for 5 minutes, cut into slices like a pie, and serve with your favorite toppings.

Recipe Notes

*I use an immersion blender because it’s easy and minimal cleanup, but feel free to use a regular blender with this as well.

Keeping Cool in the Arizona Summer Heat

Keeping Cool in the Arizona Summer Heat

Thank you to Adagio Teas providing free product for this post. The opinions expressed below are 100% my own.


It gets hot in Arizona. The high last week was 115°…ick! Keeping cool in the Arizona summer heat is a must. Besides the obvious of making sure I’m fully hydrated and dressing in shorts and a tank top all summer, I enjoy having a cool drink that’s not water to tote around with me.

How to Make Iced Tea to Go:

Being a mama to an almost 2-year-old,  I don’t always have time to do things for myself, and when I do it’s got to be quick. So I am going to share how I make myself a to-go mug of fresh iced tea in 5 minutes or less.

I have the toasTEA travel infuser in blush. This travel mug is made specifically for loose leaf tea. There is a built-in tea infuser in the lid, which makes this mug so convenient. The double-walled stainless steel keeps my iced tea cool, even after sitting in my hot car.

Start by placing loose leaf tea in the infuser.


Keeping Cool in the Arizona Summer Heat

Fill the mug halfway with hot water.

Securely put the lid on the mug, with the infuser basket installed, and flip the mug upside down.


Keeping Cool in the Arizona Summer Heat

Let the tea brew for the recommended amount of time. The tea I’m using only takes 2 minutes.

When the tea is ready, flip the mug upright. Take off the lid, add a small amount of honey, stir, and then fill the remaining space in the mug with ice cubes. The honey is optional, but if you do add it, put it in before the ice cubes, that way it can disperse evenly throughout the tea instead of clumping up.


Keeping Cool in the Arizona Summer Heat

Once the lid has had a moment to cool down, I take off the infuser basket and place the lid on the mug. Now my tea will stay nice and cool, even if I forget about it.

What Tea I Am Using:

Keeping Cool in the Arizona Summer Heat

My favorite tea always is earl grey. Translating that into a summertime iced tea, I chose Earl Grey Green. It is beautifully balanced with the citrusy bergamot and refreshing green tea.

When I think of cooling down, I think of mint, so I appreciate taking a sip of Casablanca Twist. This minty treat is calming and smooth.

Bonus:

The toasTEA travel mug currently comes with matcha sticks for free. The matcha sticks are awesome because you can enjoy matcha on the go. Just drop the contents into the travel mug, add water, securely put on the lid, shake, and time to enjoy the time-honored flavor of matcha.


Keeping Cool in the Arizona Summer Heat

What’s your favorite iced tea?

Please share. I love learning what other’s enjoy for a summertime refreshment.


Paleo Fried Chicken Strips – Gluten Free Recipe

Paleo Fried Chicken

This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. Please see Disclosure Policy for details.


We love to eat paleo fried chicken strips once a week with our favorite paleo waffles because we are big chicken and waffles fans. Big fans! There is something amazing about juicy fried chicken on top of fluffy, golden waffles drizzled in sweet maple syrup. But I know that chicken and waffles are not everyone’s thing, so if that’s you or if you are just looking for a great recipe for paleo fried chicken strips look no further and forget everything I said about waffles.


Paleo Fried Chicken

What tools you’ll need:

  • knife
  • cutting board
  • 1-gallon resealable bag, or large bowl with lid
  • small bowl
  • large skillet or saute pan (I use a saute pan, because the sides of the pan are high, which is great for eliminating oil splashing out, and the surface area of it is bigger than a skillet, allowing me to cook one large batch rather than multiples.)
  • tongs
  • wire rack
  • paper towels

How to Make Paleo Fried Chicken Strips

Cut 1.5 lbs of skinless, boneless chicken breasts into long thin, flat strips.


Paleo Fried Chicken

Time to brine

Using a gallon size resealable bag, or a large bowl that has a lid, combine four cups of water and 1/4 cup of salt until salt dissolves. Place the chicken strips into the brine and make sure the chicken is completely submerged in the brine. Seal bag, or cover bowl, and place in refrigerator for 20 minutes to 2 hours. I usually do 30 minutes.

While the chicken is brining, use this time to prep the breading for the chicken, plus any sides you might be making.

Making the breading

In a small bowl, combine 1/2 cup of arrowroot flour, 1 teaspoon smoked paprika, 3/4 teaspoon black pepper, and 1/4 teaspoon sea salt.


Paleo Fried Chicken

Remove chicken from the refrigerator. Drain the brine off the chicken. Lightly pat the chicken dry with a paper towel. One at a time, place a chicken strip in the arrowroot flour mixture and roll until evenly coated.


Paleo Fried Chicken

Heat the coconut oil in a large skillet or saute pan over medium heat. You need enough oil to cover the entire surface of your pan and to reach halfway up the side of the chicken strip. Pay attention to the heat. You don’t want it too hot, because the coconut oil will smoke if too hot. You’ll know the oil is hot enough when you place a chicken strip in the oil and it starts sizzling.


Paleo Fried Chicken

Paleo Fried Chicken

Once the oil in the pan is heated, place the breaded chicken strips in the pan. Cook 3 to 5 minutes per side. Remove chicken from pan and place on wire rack to cool. Place a paper towel under the wire rack to catch any excess oil that drips off the chicken. Depending on the size of your pan, you may have to cook a few batches.


Paleo Fried Chicken

Paleo Chicken and Waffles

For chicken and waffles, serve the chicken on top a paleo waffle and drizzle with maple syrup. (We use this paleo waffle mix.) Serve with your favorite veggies, because you can never get enough. Enjoy!

Paleo Fried Chicken
Paleo Fried Chicken

P.S. Don’t skip the brine!

One of the most important steps in this recipe is brining the chicken. So don’t skip this part….seriously. This is going to make your chicken juicy. Even when you go to reheat your chicken the next day for lunch it will still be juicy. Not dry… but super juicy! You don’t even have to brine it for too long for this to work. You can brine this for as little as 20 minutes, with a maximum of two hours. Personally, I usually brine mine for about 30 minutes.


Printer-Friendly Recipe

5 from 2 votes
Paleo Fried Chicken
Paleo Fried Chicken Strips
Prep Time
10 mins
Cook Time
10 mins
Brining Time
20 mins
Total Time
40 mins
 
These paleo fried chicken strips are juicy and full of flavor. We fry these up for chicken and waffles, but they are also a great addition to a family meal.
Course: Dinner, Main Course
Cuisine: gluten-free, paleo
Author: Erin Higgs
Ingredients
  • 4 cups water
  • 1/4 cup sea salt
  • 1.5 lbs skinless, boneless chicken breasts cut into long thin, flat strips
  • 1/2 cup arrowroot flour
  • 1 tsp smoked paprika
  • 3/4 tsp black pepper
  • 1/4 tsp sea salt
  • coconut oil amount depends on size of pan
Instructions
  1. Using a gallon size resealable bag, or a large bowl that has a lid, combine water and salt until salt dissolves.

  2. Place your chicken strips into the brine and make sure the chicken is completely submerged in the brine.

  3. Seal bag, or cover bowl, and place in refrigerator for 20 minutes to 2 hours. (I usually do 30 minutes.)

  4. While the chicken is brining, use this time to prep the breading for the chicken, plus any sides you might be making.

  5. To make the breading: in a small bowl combine arrowroot flour, smoked paprika, black pepper, and sea salt. 

  6. Remove chicken from the refrigerator. Drain the brine off the chicken. Lightly pat the chicken dry with a paper towel.

  7. One at a time, place a chicken strip in the arrowroot flour mixture and roll until evenly coated.

  8. Heat the coconut oil in a large skillet or saute pan over medium heat. You need enough oil to cover the entire surface of your pan and to reach halfway up the side of the chicken strip. Pay attention to the heat. You don’t want it too hot, because the coconut oil will smoke if too hot.

  9. Once the oil in the pan is heated, place the breaded chicken strips in the pan. Cook 3 to 5 minutes per side.

  10. Remove chicken from pan and place on wire rack to cool. Place a paper towel under the wire rack to catch any excess oil that drips off the chicken. Depending on the size of your pan, you may have to make this in a few batches.

Our One and Only Favorite Paleo Waffle Mix

Favorite Paleo Waffle Mix

This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. Please see Disclosure Policy for details.


It’s pretty much a guarantee that you were not born eating Paleo. So, to state the obvious, you probably miss the foods you used to eat. I know I do. After all, for 30 years I ate “not-so-paleo” just about every day of my life. So yeah… I miss some of the foods I used to eat…like waffles. There are plenty of Paleo waffle recipes on the web, but along with missing waffles, it’s easy to miss a waffle mix. Or really the instantness of a waffle mix. Just add water, pour it in your waffle iron, and tada you have delicious, freshly made waffles in minutes. So what is our favorite Paleo waffle mix?

Our Favorite Paleo Waffle Mix is:


Favorite Paleo Waffle Mix

Birch Benders Paleo Pancake & Waffle Mix. We make these waffles once a week in our house, but not for breakfast like you might think. One of our favorite meals, and clearly it must be one of the favorites because we have it every week, is chicken and waffles (paleo, of course). Check back next week for my paleo fried chicken strips that we use for our chicken and waffles.

This mix makes both pancakes and waffles. The pancakes are great too, but we really love how fluffy and golden the waffles come out and just use this mix solely for waffling.

Waffle Mix Instructions

Favorite Paleo Waffle Mix

The bag says to blend one cup of waffle mix, 3/4 cup of water, and 1 1/3 tablespoon of coconut oil. The batter will be thin at first, so let it sit for a few minutes to thicken. Then cook according to your waffle iron instructions.

Using these instructions with our waffle iron, we can make two large waffles that aren’t quite complete. So we add a little bit more of each ingredient to get two full, fluffy, golden waffles. It really depends on your waffle iron, so you might have to play around with ingredient amounts.


Ingredients

cassava starch, organic coconut flour, almond flour, leavening (monocalcium phosphate, sodium bicarbonate), salt, monk fruit, spice.


Do you have a different favorite Paleo waffle mix?

Please share if you have a different favorite Paleo waffle mix. I love learning what other Paleo products are out there.

Herbes de Provence Roasted Zucchini and Yellow Squash

Herbes de Provence Roasted Zucchini

This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. Please see Disclosure Policy for details.


Roasted zucchini and yellow squash are a delightful side any time of year but is especially refreshing in the summer when they are in season and bursting out of gardens. Fresh out the oven, roasted zucchini and yellow squash with herbes de provence and garlic fill your kitchen with an appetizing aroma.


Herbes de Provence Roasted Zucchini

The herbes de Provence blend that I use contains: thyme, rosemary, basil, parsley, oregano, tarragon, marjoram, and lavender. This collection of herbs complements the garlic in the recipe and brings life to the zucchini and yellow squash.


Herbes de Provence - Simply Organic
Herbes de Provence - Simply Organic

WHAT TOOLS YOU’LL NEED:

  • knife
  • cutting board
  • large bowl for tossing
  • baking dish
  • parchment or foil to line your baking dish (optional, but great for an easier for an easy clean-up)

Herbes de Provence Roasted Zucchini and Yellow Squash:

Preheat your oven to 375°. Dice two medium zucchini and one medium yellow zucchini and mince four cloves of garlic.

I use this to mince my garlic. This is great if you have trouble with a normal garlic press that you squeeze, which is me. Either my hands are too small or my grip is lacking in strength or perhaps both, and it makes my hand cramp up.

In a large bowl, toss diced zucchini and yellow squash with one tablespoon extra virgin olive oil, 1/2 teaspoon of herbes de Provence, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the minced garlic untiled evenly coated. Place in a parchment- or foil-lined baking dish and roast for 15 minutes. Toss veggies and roast for 15 more minutes or once the zucchini and yellow squash start to brown at the edges. Serve warm and enjoy!


Herbes de Provence Roasted Zucchini and Yellow Squash

Printer-Friendly Recipe

Herbes de Provence Roasted Zucchini and Yellow Squash
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Roasted zucchini and yellow squash are a delightful side any time of year but is especially refreshing in the summer when they are in season and bursting out of gardens.
Course: Side Dish
Cuisine: paleo, vegan, vegetarian
Author: Erin Higgs
Ingredients
  • 2 medium zucchini diced
  • 1 medium yellow squash diced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp Herbes de Provence
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 garlic cloves minced
Instructions
  1. Preheat oven to 375°.

  2. In a large bowl, toss diced zucchini and yellow squash with olive oil, Herbes de Provence, salt, black pepper, and garlic untiled evenly coated.

  3. Place in a parchment- or foil-lined baking dish and roast for 15 minutes.

  4. Toss veggies and roast for 15 more minutes or once the zucchini and yellow squash start to brown at the edges.

  5. Serve warm and enjoy!