Easy Grilled Chicken Pesto Kebabs

Hey guys, I’m so excited for the three day weekend coming up! So much so that I created these fun new simple Chicken Pesto Kebabs for the grill. I know most of you here in the states will be celebrating by firing up the BBQ and making delicious treats to enjoy with family and friends. I wanted to share something that was easy enough, so that you have more time to enjoy your loved ones!

Memorial day is all about celebrating and honoring those American heroes who lost their lives serving our country. My uncle lost his life in Vietnam, so I always honor him and the legacy he left behind with my family on this special day. My Mom wanted to name me after him and said if I was a boy, my name was supposed to be Kenneth. When she found out I was a girl, she thought Kendra was a perfect fit!

Last year I got to spend some time in D.C. with my Mom and Dad and we got to visit the Vietnam Memorial Wall. It was a humbling experience, to say the least. I was in tears capturing this special moment as my Mom gently rubbed her brother’s name onto a sheet of paper to take as a keepsake.

I know this was kind of a deep post, but I didn’t want it to just be about the food, Memorial day is so much more than that! I think we get caught up in the traditions of a holiday, sometimes forgetting the reasons behind why we celebrate them. Feeling grateful for all those who have served and currently serve our country so we can be safe at home.

Easy Grilled Chicken Pesto Kebabs

Ingredients

  • 1.5 lbs. boneless chicken thighs, trimmed & cut into 1 inch cubes
  • 1/2 cup pesto (recipe here)
  • pint of cherry or grape tomatoes
  • salt & pepper to taste
  • metal or pre-soaked wooden skewers

Instructions

  1. In a large shallow container add the cubed chicken, 1/2 cup pesto and let marinate for 20-30 mins. or overnight.
  2. Pre-heat your outside grill to medium heat, can also be done inside on an oiled grill pan on medium.
  3. When chicken is ready, thread it onto the skewers along with the tomatoes.
  4. Sprinkle each skewer with salt & pepper to taste.
  5. Cook on the grill 3-4 mins on each side or until the chicken has reached an internal temperature of 165–175°F.
  6. Remove from grill and slather on more of the leftover pesto sauce!
http://www.paleopaparazzi.com/2017/05/easy-grilled-chicken-pesto-kebabs/

Pesto Zoodles with Mini Chicken Bacon Meatballs

I was up in the mountains this past weekend with no internet access and loads and loads of snow. While it was magical and peaceful, it had me dreaming of these pesto zoodles and warmer weather. I’m really looking forward to spring and summer. There’s always such an abundance of fresh herbs and all the fruits and veggies we’ve been waiting to see at the market all year long! I especially love when fresh basil can be found everywhere because pesto is one of my favorite sauces to make, and this is one of my favorite dishes to use it in!

If you’ve never tried zoodles before, this recipe is a great one to start with. Zoodles are basically just long strands of zucchini that resemble noodles, but are loaded with tons of good for you vitamins. You can make them quickly by using a spiralizer or a julienne peeler. I have the paderno spiralizer and it has worked great for me the past few years. After I spiralize the zucchini I like to salt mine liberally to help draw out some of the moisture. This can help the zoodles be less mushy when you heat them up, but you can eat them raw if you like them that way. If I use a sauce that is already warm, sometimes I don’t even heat up the noodles. I will just mix them with the sauce.

This is a recipe I created when doing a whole30 recipes takeover on instagram. It has been well loved on there and I’m finally getting it added on here so you can Pin it or bookmark it for later. It just makes things so much simpler to not have to scroll 150 times on Instagram to find it, and saves you from carpel tunnel, ha ha! I love the mini chicken bacon meat balls mixed in, they really give it an extra depth of flavor, along with the toasted pine nuts! It’s also a fun recipe to make for St. Patrick’s day as it’s very green and festive! Let me know if you try it! You can send me an email or shoot me a DM on Instagram, I always love hearing from you guys!

Pesto Zoodles with Mini Chicken Bacon Meatballs

Ingredients

    For Pesto:
  • 2 cups basil leaves, packed
  • 3/4 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 2 cloves of garlic, peeled
  • 2 tbsp lemon juice
  • Pinch of lemon zest
  • Salt and pepper to taste
    For Meatballs:
  • 1 lb. uncooked boneless, skinless chicken thighs
  • 1/2 cup bell pepper, chopped
  • 7-8 slices of compliant bacon, cooked & crumbled
  • 2 tbsp Italian seasoning
  • Salt & pepper to taste

Instructions

  1. First preheat oven to 400° and line a baking sheet with foil.
  2. Then place your zoodles onto a towel & liberally salt them. This will help release moisture. Set aside for about 15-20 mins while you prepare the other ingredients.
  3. Add all ingredients for the pesto to a food processor (except oil) & blend until it's a smooth thick mixture. Scrape sides of bowl. Return processor to on position & slowly drizzle in your oil. Keep blending until well combined and emulsified. Set aside.
  4. Clean out your food processor & add in chopped bell pepper, chicken thighs, bacon crumbles, Italian seasoning and salt & pepper. Blend until mixed well & resembles a thick oatmeal texture. Take about one rounded teaspoon full & shape into meatballs. Place on foil lined baking pan & cook for 18-20 minutes. You can also broil on high for a few mins. to brown the tops.
  5. While your meatballs are cooking take your zoodles & squeeze out the extra moisture with the towel.
  6. Place some oil in a pan & heat zoodles up until warm, then add your pesto & mix together.
  7. Plate pesto zoodles & top with meatballs & pine nuts. You can also toast your pinenuts at 375° for 5 -10 minutes for an even better flavor.
http://www.paleopaparazzi.com/2017/03/pesto-zoodles-mini-chicken-bacon-meatballs/

Whole 30 Chicken Veggie Poppers

Chicken veggie poppers

Last week I had the opportunity to attend a fun blogger’s retreat in gorgeous Monterey, California. We toured an incredible strawberry farm and ate the most delicious food all made with, you guessed it, strawberries. I cannot wait to share with you what I learned! Stay tuned for that post soon!

While I was there, I was able to reflect on why I eat the way I do, and the healing that has come from years of eating real foods that make my body feel so good. I started my paleo journey with a Whole30, that soon turned into a love of making and eating food the way it was intended to be eaten, preservative & chemical free.

The whole30 really changed my life and I will forever be grateful for that gift. That is why I just adore creating whole30 recipes. They are simple yet so flavorful and they give me the energy I need to get through the day without crashing.

I have gotten so many compliments on this recipe. While I don’t have kids, many moms tell me that their kids LOVE them, and that makes my heart sing! They’re the perfect finger food and once you pop, you can’t stop (I had to) They’re seriously the funnest thing ever to eat!!  They make me feel like a kid all over again, and I love that so, so much!

I think the great thing about them, is that everything is packed into one delicious bite, the protein, fat & veggies! That way you don’t have to worry about you or you little ones eating everything on the plate, because you get it all in each bite you take! How awesome is that?! Finger lickin, chicken good!!

I’m so excited to finally have this recipe on the blog!! It’s one of the many recipes that I have shared on my Instagram, my Facebook page as well as the Whole30 recipes social media pages. I am slowly getting all my Whole30 recipes on here so you can find them easier and also pin them from here to Pinterest. I hope you enjoy this recipe as much as my little family does…the cat even likes them 😉 Total score!

Chicken veggie poppers-Whole30

Ingredients

    For the poppers
  • 1 lb. boneless chicken thighs
  • 1 cup of grated zucchini
  • 1 cup of grated carrots
  • 2 tbsp. of sliced green onions
  • 2 cloves of garlic, minced & sautéed
  • 1 tsp. fresh dill (can use dried)
  • 1 tsp. coconut aminos (optional)
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Olive oil, for cooking
    For the garlic dill aioli sauce
  • 1/4 cup of homemade mayo
  • 1/4 tsp. garlic powder
  • 1/2 tsp. fresh or dried dill
  • Mix all ingredients together in a small bowl.
  • Add salt and pepper to taste.

Instructions

  1. Preheat your oven to 400°.
  2. Line a pan with foil and grease with a bit of olive oil. Set aside.
  3. Add a bit of olive oil to a pan and sauté minced garlic until fragrant. Set aside.
  4. Grate zucchini and carrots in a food processor and set aside.
  5. Wash chicken and pat dry.
  6. Put chicken thighs, grated zucchini, grated carrots, green onion, dill, sautéed garlic, cumin, Coconut aminos and salt-and-pepper into your blender/food processor and grind up together for a few minutes until all ingredients are Incorporated.
  7. Scoop a heaping tablespoon of your meat mixture onto your greased baking sheet and use hands to flatten and mold a bit.
  8. Brush tops of chicken poppers with oil.
  9. Bake at 400° for approximately 25 minutes, or until they are cooked through.
  10. You can broil for an additional 3 mins. If you want them to brown up a bit more.
  11. Serve with a side of guacamole, salsa or an aioli sauce. I like mine with a garlic dill aioli.
http://www.paleopaparazzi.com/2016/06/whole30-chicken-veggie-poppers/

EasyChickenVeggie poppers

Jicama Street Tacos With Spicy Sausage & “Sour Cream”


Paleo Jicama street tacos

Do you miss the crunch of a hard shell taco but not the greasiness that usually follows? These Jicama street tacos have all the crunch minus the grease. When I’m doing a Whole30, I’ve got this meal on repeat because it doesn’t involve Paleo baking to achieve a tortilla, just a real, whole food, tortilla alternative…a thinly sliced jicama shell!

Sometimes you just get plain tired of lettuce tacos day in and day out, and this meal kicks it up a few notches so you don’t get bored too easily! It will keep you on track to complete the full 30 days of your whole30 challenge, I promise! A mandolin slicer will help you create perfectly thin round disks to use as the base for your tacos, I highly suggest you get one if you haven’t already! Just be sure to use a safety glove because those babies are sharp! It’s why they’re so effective 😉

So what is jicama you ask? It’s a tuberous root, sometimes referred to as a Mexican yam bean or Mexican turnip. Some of you may be thinking, well isn’t jicama a legume? And if so, why would that be Whole30 approved? To clear up any confusion, Melissa Hartwig, co-founder of the Whole30 program sheds some light on this matter as found HERE on the author of Well Fed, Melissa Joulwan’s website:

The potential downsides of legumes are all found in the seed. The anti-nutrients, inflammatory compounds, phytoestrogens (in the case of soy) and carbohydrate density (in the case of many legumes) are all packed into the seed.

When you eat jicama, you’re eating the root, which has none of the same issues as the seed. (As an aside, you’d never, ever eat the seed of a jicama – it’s actually quite toxic.) This is the same logic by which it’s okay to eat bean sprouts (the grassy part that grows out of the seed), but not the beans themselves.

You may be curious what jicama taste like, well it’s actually slightly sweet and tiny bit nutty in flavor. Sort of like an apple but with an even milder flavor. That’s why it’s a perfect flavor vehicle for food, it doesn’t overpower anything! It has a similar texture to a turnip and while it maybe referred to as a Mexican yam, it’s skin is not edible like a yam. The skin is thick, tough and will need to be removed before slicing. The best ones to buy are firm and round in shape. You’ll want those ones for this recipe!

The rest of the recipe is pretty simple, once you get past the peeling and slicing. I just used a clean packaged spicy sausage to create the main filling so it’s not too fussy. If you can’t find a clean spicy sausage, you can just buy original and make it hotter with some spices you already have in your pantry! My favorite part of this recipe is the dairy-free “sour cream” I love that tangy flavor mixed with the spicy heat of the sausage and salsa! I hope you love these cute little mini tacos as much as me and my family!

Paleo Jicama Street Tacos With Spicy Sausage & Dairy free Sour Cream

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 35-40 mini tacos

Ingredients

  • 1 large Jicama
  • 1 package spicy sausage (or you can make spicy w/ hot sauce & cumin to taste)
  • 1 jar of salsa (check labels)
  • 2-3 large avocados, mashed into guacamole
  • 1/8 cup fresh cilantro, chopped (can use dried)
  • 1/2 cup homemade mayo
  • Lemon Juice
  • Apple Cider vinegar

Instructions

  1. First mix 1/2 cup of homemade mayo with lemon juice and a bit of ACV to taste, till it becomes tangy like sour cream. Refrigerate.
  2. Peel jicama and with a mandolin slicer, slice into 1/8" rounds. Set aside.
  3. Cook sausage. Let cool and crumble. Set aside.
  4. Assemble tacos and devour!
  5. Makes about 35-40 mini tacos.
http://www.paleopaparazzi.com/2016/03/jicama-street-tacos-spicy-sausage-sour-cream/

 

Sticky Sesame Teriyaki Chicken Wings From Juli Bauer’s Paleo Cookbook

aaa-chickenwings paleomg book

When I first found out about Juli Bauer’s new cookbook, I couldn’t wait to get my hands on it! I have been falling in love with her recipes since I trasnsitioned to a paleo lifestyle 2.5 years ago. So when It finally landed on my doorstep, I was in heaven!  Her recipes never cease to amaze!  Every recipe in Juli’s (aka Paleomg) new cookbook “Juli Bauers Paleo Cookbook” is completely drool worthy! She’s a Jedi Master in the kitchen, and can we just talk about the photography for a moment? Bill and Hayley from Primal Palate photographed all the recipes and they are beyond stunning!

aaa-paleomg pancake bake

I made the mini cinnamon pancake bake first and was blown away! It was like french toast and pancakes got married and had a baby, a super delicious crispy, gooey baby 😉 Go get you copy HERE And be sure to mark page 52, so you can make this breakfast ASAP! It’s like a warm hug, and who doesn’t like hugs?! Especially in the morning, because waking up is tough stuff! This book has over 100 gluten free recipes to tantalize your taste buds from the, poblano shrimp tacos to the chicken carbonara cassarole to the blueberry lemon poppy seed ice cream. From page 1 to 308 you won’t want to put the book down!

aaa-chicken wing paleomg

Now on to what you’ve been waiting for. A sneak peak recipe from Juli’s 3rd book “Juli Bauers Paleo Cookbook”. I have been teasing you for awhile and now it’s time for you to get rockin in the kitchen and make these delicious Sticky Sesame Teriyaki Chicken Wings because they WILL knock your socks off!!

aaa-chickenwing paleomg

They have the perfect amount of crunch and ooey gooey stickyness to satisfy your craving for hot wings! The touch of sesame seeds and toasted cashews takes this recipe from great to incredible!

aaa-chicken wing side paleomg

So what are you waiting for?? Put on your apron, fire up the oven and get on it!!  You will not be disappointed! I think I’m going to make the carrot cake layered “cheesecake” next, what about you?

aaa-chicken wing seed paleomg

Sticky Sesame Teriyaki Chicken Wings From Juli Bauer’s Paleo Cookbook

Ingredients

  • 2 Lbs chicken wings and/or drumsticks
  • 1 tsp coarse sea salt
  • 1/2 tsp black pepper
  • 2 Tbsp melted coconut oil, butter, or ghee
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1/2 cup coconut aminos
  • 3 tbsp honey
  • 1 tbsp chili sauce
  • 1 tsp sesame oil
  • 1/2 tsp fish sauce
  • 1/2 cup raw cashews, roughly chopped
  • 2 tbsp sesame seeds
  • 1 scallion, sliced, for garnish

Instructions

  1. Place an oven rack in the top position and preheat the oven to 400 degrees. Line a baking sheet with foil and place a wire rack on top.
  2. Place the chicken wings on the wire rack and sprinkle with the salt and pepper. Bake for 50 minutes or until crispy.
  3. While the wings are cooking, heat the coconut oil in a large saucepan over medium heat. Add the garlic and ginger and cook until fragrant, about 2 minuets.
  4. Reduce the heat to medium-low and add the coconut aminos., honey, chili sauce, sesame oil, and fish sauce. Bring to a slow boil, reduce heat, and let the sauce reduce, whisking a couple times to keep it from burning. Once the sauce has reduced by about one third and coats the back of a spoon, pour into a large mixing bowl.
  5. In a small saute pan over medium heat, toast the cashews until browned, tossing them for less than 10 minuets to keep them from burning.
  6. Add the crispy wings to the bowl with the sauce and toss to coat. Place the wings on a large serving plate and pour any remaining sauce over the wings. Sprinkle with the sesame seeds, then garnish with the toasted cashews and sliced scallion.
http://www.paleopaparazzi.com/2015/08/sticky-sesame-teriyaki-chicken-wings-juli-bauers-paleo-cookbook/
aaa-chicken paleomg bbq wing