Created by amandasavvy on August 14, 2018
Paleo chicken cutlets, using "nut-crumbs"
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1/2 cup arrowroot powder
- 2 eggs, whisked
- 1 cup blanched almond flour
- 2 tablespoons dried parsley
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon fine sea salt
- 1 pinch pepper
- 1/2 cup good olive oil, or more as needed, for frying
- Set up three bowls for dredging. First bowl is the Arrowroot. Second bowl is the eggs. Third bowl is the following ingredients mixed together: almond flour, parsley, garlic powder, onion powder, sea salt, pepper
- Dredge your chicken by coating your chicken slices in arrowroot, then egg, then the nut-crumb mixture.
- In a heavy skillet, warm your cooking oil over medium heat. Let the oil get hot. You know it’s hot enough once a tiny droplet of water sizzles.
- Place each piece of chicken in the hot oil and cook until evenly browned on both sides.
Created by amandasavvy on April 16, 2019
- 2 tablespoons ghee or butter
- 1 white or yellow onion, roughly chopped
- 3 cloves of garlic, sliced or roughly chopped
- 4 1/2 cups butternut squash, cubed (this is about 1 medium/large butternut squash- peeled, seeded, and cubed or 1 package of pre-diced butternut squash)
- 2 cups bone broth, chicken broth, or vegetable broth
- 1/2 cup full fat coconut milk
- 1 teaspoon sea salt
- 1 teaspoon harissa powder
- Melt the butter in your large pot over medium heat and cook the onion until soft and lightly browned, about 5 minutes
- Add garlic to the pot and let cook until fragrant, about 1 minute
- Pour in cubed butternut squash, salt, and harissa. Let cook for about 5 minutes until squash is very lightly browned on edges, stirring with the onion and garlic
- Pour in broth and coconut milk and let simmer for about 10-15 minutes, until squash is fork tender
- Transfer the soup to your blender and blend until smooth. Serve while hot. *Optional: garnish with fresh herbs or chopped pecans.