Category Archives: Paleo

Bone Broth Rotisserie Chicken Sweet Potato “Noodle” Soup || Crockpot | Whole30 | Gluten Free

I’m officially obsessed with making bone broth soups!!

Admittedly so much so that the Huz said….”Ok, I might need a soup break.”

haha.  Whoops.

Yet…are you kidding me?  SOUP break when it’s FREEZING outside and everyone is getting sick??!!

NO!!

I changed my original attempt at making this, because one chicken carcass didn’t seem to wield enough flavor-mostly because I don’t like adding a litany of seasonings!.  Also, my original attempt used regular noodles, so don’t despair, if you want a hearty DELICIOUS recipe, that is not Whole30…it would be delicious with any kind of noodles!  And would be even more so with the two carcass addition!

Admittedly, I didn’t soak mine for days… as it probably should have if you are only using one carcas.

I’m more of an overnight for the next meal kinda person.  SO…if you’re with me on that, and want even MORE left overs…

TWO CHICKENS!

Otherwise…one chicken carcass for longer 15-18 hours is what I read.

SO…I’m now converted to buying two chickens!  We eat one meal from the actual chicken, and then I take all the meat off both for later use (more recipes on that to come!) but most of one chicken goes back into the soup.

Ingredients (feeds 4 with leftovers)

  • Two Rotisserie Chickens (Use both carcasses for the bone broth but the shredded chicken from both can be used for multiple meals!)
  • 4-6 Medium sized carrots (I used organic Rainbow Carrots, because… FUN COLORS! :))
  • 1 Tablespoon crushed ginger
  • 1 Teaspoon crushed garlic
  • 1 Medium to Large Onion Diced
  • Sea Salt and Pepper to taste
  • 1 Sweet potato spiralized to make “noodles” . Could also do any veggie or use any other kind of noodle!  I cannot even tell you how easy it is to do this! Less than 2 minutes.

Directions

  • Pick off all the chicken from the bone and set aside in an airtight container.
  • GUYS!!!  Editing to add.  I did NOT do this for this recipe, but later found these bags and I put all my bones in them, then lifted it all out!  DONE!  Very crude Video HERE haha.
  • Place the carcass in the slowcooker with the carrots, onions, garlic, and ginger.
  • Pour 10-12 Cups of Water depending on your crockpot.  I filled mine until 1″ of the top (Ok, I filled it to closer to the top my next time, and…it didn’t go well for the cleaning up aspect…fyi :)) . SO…keep it within an inch of the top 🙂
  • Cook on low overnight for 12-18 hours.  Honestly…longer the better.
  • The next morning, pull on the bones out unless you bought these bags!!.  I left the carrots and onions in there, and for me…it’s a must for flavor!  They were mushy, but I figured the flavor would still be good and it SO was!
  • Meanwhile…spiralize your sweet potato.  You have plenty of time, so no rush on doing it 🙂
  • When the bones are all out (pick them out or lift them out in a bag!), place the spiralized sweet potatos back in and cook on high for another hour.
  • Add shredded chicken back in and let sit on warm until dinner!Great for those sick days….or NOT, because….YUM!!

For other recipes…

For beginners that haven’t tried making bone broth before….I hadn’t either.  So…here’s (with adjustments added!  my first attempt!

You can see Esther’s chicken soup post where she started from scratch with a whole chicken.

And, other easy Crockpot Recipes you might enjoy…

Thai Coconut Chicken Soup

Healthy Chicken and Dumplings

Crockpot Veggie Pasta and Turkey Meat Sauce

Most importantly…

Enjoy!!

And let me know if you have!dit-elle-Lauren

Vanilla Cake with Cashew Frosting and Strawberries | Paleo

I made this for Maya’s birthday, which was back in…..

OCTOBER!

Sigh…

Poor thing’s birthday is right in the midst of my busiest time at work!  She still got the cake she requested, but I never had time to blog it!

I used Paleo Grubs “Famous Vanilla Cake” and only made a few changes.  Everyone LOVED it, and no guilt either!

Ingredients

For the cake
  • 4 eggs
  • 4 tbsp raw honey
  • 5 tbsp coconut flour
  • 5 tbsp almond flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract or seeds from one vanilla pod
For the filling
  • 1 3/4 cups raw cashews, soaked for at least 4 hour and drained well
  • ¼ cup coconut oil, melted
  • 1/3 cup honey
  • about 1/3 cup water
  • ½ tsp lemon juice
  • seeds from one vanilla pod
  • ⅛ tsp sea salt

Directions for Frosting

  • Original recipe says to make the filling a day ahead.  I made mine the day of, but made it first and chilled it while I was making the cake.
  • Place all the ingredients except water in a high power blender and blend until smooth. Add the water, a tablespoon at the time until the filling become silky and you get your desired texture.Having a cute assistant adds even more sweetness 😉 . Ok, that was bad…but true! 🙂
  • Transfer the filling to a bowl, cover with plastic wrap and chill overnight or for a few hours like I did 🙂

Directions for the cake

  • Preheat oven to 350.
  • Original recipe says to line two 8 inch spring-form pans with parchment paper, but I just greased two 8 inch cake pans really well and they popped right out.
  • In a large bowl or food processor cream the eggs with honey.
  • In a separate bowl combine flours with salt and baking soda.
  • Add the dry mixture into the wet mixture and add vanilla extract or seeds from vanilla pod.
  • Divide the mixture between prepared pans and bake for 15-20 minutes or until a toothpick comes out clean when inserted.

For visual reference.  The dough will be more dense. And it won’t rise much after cooking.

  • Remove cakes from the oven and set aside to cool completely.
  • After the cake is cooled off, smooth half of the frosting on top of one cake layer, and layer sliced strawberries.
  • Place 2nd layer on top and spread a thin layer of the frosting on top and place strawberries with the top cut off around the cake.
  • Scoop the rest into pastry bag or you can use a ziploc bag with the tip cut off.  Squeeze onto cake for decoration!

ENJOY!dit-elle-Lauren

Bone Broth Rotisserie Chicken Soup (Crockpot )

By now, I’m sure you all have heard about all the amazing health benefits of bone broth.  If by chance you haven’t, you can read about some of the benefits here.

Often, I’ll make a soup from the turkey carcass after Thanksgiving, by boiling it on the stovetop but other than that…I’ve been totally lazy thinking it was too much of a process to do regularly.

Until recently, when a friend told me she does it in her crockpot over night-DUH!!

Every week we have a rotisserie chicken for dinner.  For whatever reason, the chicken gets dried out and nobody eats it after a day.  So, every week I end up throwing away the leftovers after a few days and get SO frustrated over the wasting off all that chicken!  NO MORE!

This last week, I took off all the extra chicken we didn’t eat that same night and put the carcass in our slow cooker.  The next day, I added back in the chicken

Ingredients (feeds 4 with leftovers)

  • One Rotisserie Chicken (Mine was half eaten from the night before-haha!)
  • 4 Medium sized carrots(I used organic Rainbow Carrots, because… FUN COLORS! :))
  • 6-8 Cups of Water
  • 2 Can Chicken Broth (check labels if you are on Whole30)
  • 1 Tablespoon crushed ginger
  • 1 Teaspoon crushed garlic
  • 1 Medium to Large Onion Diced
  • Sea Salt and Pepper to taste
  • 1/2 a bag of noodles.  (You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)

Directions

  • Pick off all the chicken from the bone and set aside in an airtight container.
  • Place the carcass in the slowcooker with the carrots, onions, garlic, and ginger.
  • Pour 6-8 cups of water.  I used 6, but then added some chicken stock later.  I wasn’t sure if just one carcass would flavor the broth enough.
  • Cook on low overnight for 12 hours.
  • The next morning, pull on the bones out.  I left the carrots and onions in there.  They were mushy, but I figured the flavor would still be good and it was!
  • Add shredded chicken back in and let sit on warm until dinner!
  • If you aren’t doing Whole30 or you could also add in noodles at this point and they end up cooking on the “warm” cycle til dinner.  Ours were a little soft, but still yummy!
  • For Whole30 add in zoodles or sweet potato noodles!

You can see Esther’s chicken soup post where she started from scratch with a whole chicken.

And, other easy Crockpot Recipes you might enjoy…

Thai Coconut Chicken Soup

Healthy Chicken and Dumplings

Crockpot Veggie Pasta and Turkey Meat Sauce

Enjoy!dit-elle-Lauren

Healthier Hello Dolly Bars

I haven’t had much time to bake lately, much less take pictures and blog about it!  BUT…I had a client reschedule this past weekend, and I knew it would make Maya super happy if we made something together, so…we did!

I’d been dying to try Feasting on Fruits “Vegan Magic Cookie Bars” recipe ever since I saw her post it on Instagram.  The originals are my husband’s all time favorite bar cookie, so I couldn’t wait to try a healthier version.

While they are not as ooey gooey and decadent as the original version, they are really good!  I got a thumbs up from all the taste testers, including grandparents, teenage stepson, Maya, AND the Huz!

What you need…

ALMOND CRUST OPTION (she posts an oat crust option too)

What to do…

  • Preheat the oven to 350F and grab a cute assistant 😉

  • For the almond crust, combine the almond flour and maple syrup in a bowl. Mix to create a sticky and clumpy dough that holds together when pressed. Add 1 tbsp water if it seems too dry.

  • Press the crust into an 8x8baking dish  lined with parchment paper (I didn’t have any, so I just greased the pan). Bake for 10 minutes at 350F. Remove from the oven and cool for at least 10 minutes.

  • While the crust is cooling, blend the bananas until smooth.

  • Pour the banana puree on top of the crust.

  • Sprinkle on the chocolate chips, nuts, and coconut. Gently press down until the banana puree rises up covering everything.

  • Bake for 35 minutes at 350F.

  • Cool then chill (she said to do it overnight, but we ate them later that evening!)

    Enjoy!

    dit-elle-Lauren

 

Thai Coconut Chicken Soup (Crockpot | Paleo | Whole 30 )

I’m sure most of the world is feeling the warmth of spring and summer, but…in Seattle, we are NOT-UGH!!  But…while I’m sick of wearing layers upon layers, I never get tired of yummy soups!  Especially easy ones that are practically cooked without me!

This is a recipe that I’ve now done twice because after the first attempt was so well received, I obviously did it again!!  And it was all a fluke of things I just happened to have in my cupboard and fridge-WHOOP!

Ingredients (feeds 4 with leftovers)

  • 4-5 frozen chicken breasts (I’m ALWAYS on the fly.  If yours aren’t frozen, the timing should still work.  It might just mean the meat will be more tender)
  • 1 Can Full Fat Coconut Cream (check labels if you are on Whole30, I used Trader Joe’s)
  • 1 Can Chicken Broth (check labels if you are on Whole30)
  • 1 Tablespoon crushed ginger
  • 1 Tablespoon crushed lemongrass
  • 1 Teaspoon crushed garlic
  • 1 Medium to Large Onion Diced
  • 1/2 Cup Diced Carrots (I used organic Rainbow Carrots, because…duh FUN COLORS! :))
  • If you aren’t on a dietary restriction you could add 1/2 a box of Pasta (again, I go light on this end and used veggie pasta.  You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)

Directions

  • Place everything in the crockpot, and you’re DONE!!!I  I always wonder if things look the way they should when I’m throwing things together, so…yes, it should look like this 🙂And then….after you take the chicken out and fork shred it (it will be SO tender!!)

THIS!

  • Unless, you want to add a noodle variation.  When you are about 10-15 minutes out, you can add the pasta or zoodles etc and they will cook to being tender.  I think they’d be mushy if you added them in at the beginning, but let me know if you try!  I even added them after the cook time when it was in “warm” mode, and it worked!

Another Recipe you might enjoy…

I posted one of my latest crock pot easy healthy dinners last week.

Crockpot Veggie Pasta and Turkey Meat Sauce

Honestly, I was on a crock pot roll lately.  Too much to do, no time to cook, yet I wanted yummy healthy food.  I didn’t have a recipe for either of these meals and both were DELICIOUS!  I’m saying this because a lot of times I see recipes that I like, but I don’t have the time or the ingredients.  THAT is the best part of the slow cooker.  I have taken tried and true recipes that involved multiple pots and hours of time of me in front of the stove, and rolled the dice throwing everything into the slow cooker in the morning.  Guess what?  They’ve all turned out fine!  Are they as amazing as the original?  Sometimes maybe not QUITE as much, but honestly…

It’s pretty darn good!

Enjoy!dit-elle-Lauren

Crockpot Veggie Pasta and Turkey Meat Sauce

I’ve been on a total crockpot kick lately.  That seems to happen every winter, and before the urge kicks in, I always think…

“Why don’t I use my crock pot more??!!”

Then, I do, and I think…

“Why don’t I use my crock pot more??!!”!!!

Every post I do on my crockpot meals, I wax poetic on the fabulousness of it, but then the spring and summer roll around and I forget about it.  I’m determined to make things all year round!  It’s SO easy, and the smell walking into your home after not being home all day/or even if you ARE home all day…YUM!!!

And I don’t know about where you live, but here in Seattle…spring has NOT sprung, and warm yummy dinners still sound amazing!

So, I decided to try spaghetti and meat sauce.  Total classic.  Total crowd pleaser when you have kids.  Pretty cheap too!  And…it can be healthy and easy!

blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-1 blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-2 blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-3 blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-4

Ingredients (feeds 4 with leftovers)

  • 2 lbs ground turkey. I like to make it heavy on the protein!
  • 1 Can of pasta sauce.  I used a 32 oz jar (check labels if you are on Whole30)
  • 1/2 teaspoon crushed ginger
  • 1/2 Teaspoon crushed garlic
  • 1 Medium to Large Onion
  • 1/2 Tablespoon Italian Seasoning.
  • 1/2 a box of Pasta (again, I go light on this end and used veggie pasta.  You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)

Directions

  • Place Diced Onion, Crushed Ginger, and Crushed Garlic, Ground Turkey (Yes, I put mine in mostly frozen because…no time to dethaw, and it still worked out great!), Jar of Pasta sauce and Italian seasonings in the crockpot, and cook on low for 8 hours or high for 5.
  • When you are about 10-15 minutes out, you can add the pasta or zoodles etc and they will cook to being tender.  I think they’d be mushy if you added them in at the beginning, but let me know if you try!  I even added them after the cook time when it was in “warm” mode, and it worked!

Enjoy!dit-elle-Lauren

Paleo Apple Muffins with Steusel Topping

blog-paleo-apple-streusel-gluten-free-muffins-1Maya had a play date the other day, and I promised them we could make something.  I’ve been wanting to try a healthier apple muffin, and these turned out so good!!  You could leave out the walnuts for a nut free option for school!blog-paleo-apple-streusel-gluten-free-muffins-2 blog-paleo-apple-streusel-gluten-free-muffins-3
blog-paleo-apple-streusel-gluten-free-muffins-4 So moist and yummy!!blog-paleo-apple-streusel-gluten-free-muffins-5

Ingredients (makes 12 muffins or 24 minis)

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp Pumpkin Pie Spice or 1/2 tsp ginger and 1/2 tsp nutmeg
  • 3 eggs
  • 1/2 cup pure maple syrup
  • 4 medjul dates pitted
  • 1 tsp vanilla extract
  • 1/3 cup Unsweetened Almond Milk
  • 2 small apples, diced or about 1 1/2 cups

For the streusel-

  • 1/4 cup almond flour
  • 1 tsp coconut flour
  • 1 Tbsp Pure Maple Syrup
  • 1/2 tsp cinnamon
  • 1 Tbsp coconut oil
  • 1/3 cup chopped walnuts
  • pinch of salt

Instructions

  • Preheat the oven to 425 degrees.
  • Line muffin cups with muffin liners.
  • First, prepare the streusel topping by mixing everything together, except for the pecans, in a small bowl. Add the pecans and stir until well combined. Set aside.
  • In a medium bowl, mix together the dry muffins ingredients (almond flour through nutmeg).
  • In a large bowl, mix together the wet muffins ingredients (eggs through Almond Milk).
  • Add the dry mix to the wet and stir just until combined!  Fold in the apples.
  • Pour 1/3 cup of batter into each muffin cup. Sprinkle the streusel on top.
  • Bake at 425 degrees F for 5 minutes and then lower the temperature to 350 degrees F  and for another 8 – 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Mini muffins only needed 8 more minutes but larger muffins may need up to 15.
  • Let the muffins cool in the pan for 10 minutes and then remove the muffins to a wire rack to cool completely.
  • These are super moist and need to be kept refrigerated in an airtight container after the first 24 hours.

Recipe adapted from Texanerin Baking.

Enjoy!

dit-elle-Lauren