New Year's Eve Recipes
It's official...The Whole 30 has began (I decided to start this a few days after the group from Crossfit 10-10 began so I could start after New Year's Eve!). Dan and myself will be eating strictly Paleo for the month of January, and Lindsay and Andy have also chosen to join us in this adventure (Just several states away!). I'll try to update this on a daily basis to share the meals I'll be making that are Whole 30 approved.
But before embarking on this month of very strict Paleo, I'll share my delicious New Year's Eve recipes. All of these recipes are technically Paleo, but only the Coconut Chicken Nuggets are acceptable with the Whole 30 (No sweeteners can be used, including honey or maple syrup, during the Whole 30 which means I will not be making these desserts again for at least the next 30 days).
Coconut Chicken Nuggets with Paleo BBQ Sauce (Whole 30 recipe)
Adapted from Multiply Delicious
Yield: About 35 nuggets
COCONUT CHICKEN NUGGETS
Ingredients
2 lb ground chicken
3 egg yolks
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 cup + 1/2 cup coconut flour (Or use 1/2 cup + 1 cup almond flour)
1 cup unsweetened shredded coconut
1/2 cup coconut oil
Salt and pepper, to taste
Directions
1) Preheat your oven to 375°F.
2) In a small bowl, combine 1/4 coconut flour, 1 cup shredded coconut, and some salt and pepper. Mix to combine.
3) In a separate larger bowl, combine the ground chicken, egg yolks, 1/2 cup coconut flour, onion powder, garlic powder, and some more salt and pepper. Mix well until everything is blended together.
4) Heat 1/2 cup of coconut oil over medium heat in a saute pan with high sides.
5) Take about 2 tablespoons of the chicken mixture and form into a slightly flattened ball (so it looks like a chicken nugget!).
6) Dip the nugget into your bowl with the coconut flour and shredded coconut and coat the entire nugget with this mixture.
7) Repeat steps 5 and 6 with the remaining chicken mixture. I would recommend forming your nuggets before beginning the frying process (Unless you have a partner in the kitchen like I did and one of you can make the nuggets while the other begins to fry them..Thanks Dan!).
8) In small batches (We fit about 7-8 nuggets in our saute pan) place nuggets into heated coconut oil and cook on each side for 3-4 minutes.
9) Transfer the nuggets to a parchment lined baking sheet and place in the oven for 4-5 minutes to allow the nuggets to completely cook through.
10) Repeat steps 8 and 9 until all of your chicken has been cooked. Serve with the Paleo BBQ recipe below, or your own favorite BBQ sauce!
PALEO BBQ SAUCE
Ingredients
3/4 cup fresh orange juice
2 Tablespoons apple cider vinegar (If you don't like the taste of vinegar reduce this to 1 Tablespoon)
10 Tablespoons tomato paste
2 shallots, minced
4 cloves garlic, minced
1/2 teaspoon mustard powder
1/2 teaspoon paprika
Salt and pepper, to taste
Coconut oil, to saute shallots and garlic
Directions
1) Heat coconut oil in a saute pan over medium heat.
2) Add your minced shallots and garlic and cook until soft.
3) Stir in the remaining ingredients, reduce heat, and allow to simmer for 15-20 minutes.
For these, I chose to use coconut pumpkin for the filling due to some nut allergies, but if you prefer to try a different filling go to the Civilized Cavemen Cooking blog (link below) and you can chose from some other pumpkin butters as well. You can also make these with melted store bought chocolate, but I thought the homemade chocolate was delicious! Just be sure to store this in the fridge until ready to serve and eat. The chocolate starts to get melty after it's been sitting at room temperature.
Paleo Pumpkin Butter Cups
Adapted from Civilized Caveman Cooking
Yield: 16 pumpkin butter cups
Ingredients
FOR HOMEMADE CHOCOLATE
6 Tablespoons cocoa powder
1/2 cup coconut oil
2 Tablespoons honey (or maple syrup)
2 teaspoons vanilla extract
FOR FILLING
1 cup unsweetened shredded coconut
1 Tablespoon coconut oil (Does not need to be melted)
6 Tablespoons pumpkin puree
2 1/4 teaspoons pumpkin pie spice
1 Tablespoon honey (or maple syrup)
Directions
1) Melt the coconut oil for your homemade chocolate.
2) Mix together all chocolate ingredients and whisk until smooth.
3) Line a baking sheet with mini muffin liners (16 total).
4) Spoon chocolate into the bottom of each liner, then use a brush to "paint" the sides (See picture below).
5) Place in the refrigerator and let set for 30 minutes.
6) Prepare your filling by adding the shredded coconut to a food processor.
7) Blend until you have a buttery texture (This will take a decent amount of time, so be patient!).
8) Add in the rest of the filling ingredients and continue to blend until well-mixed and smooth.
9) Once the chocolate molds have set, place small spoonfuls of your filling into each liner. Be sure not to overfill so the chocolate you will pour over the filling can bond with the cold chocolate already in the muffin liners.
10) Using the remaining melted chocolate, fill each mold so that the filling is covered (If you run out of chocolate don't worry! Just mix together a little more or use less filling in each cup).
11) If you wish, add some toppings to the cups, such as shredded coconut (Like I used).
12) Place the cups back in the refrigerator until ready to serve.
As my last New Year's Treat I also remade the raw peppermint "cheese"cake I made for Christmas as well. It still tasted delicious!
But before embarking on this month of very strict Paleo, I'll share my delicious New Year's Eve recipes. All of these recipes are technically Paleo, but only the Coconut Chicken Nuggets are acceptable with the Whole 30 (No sweeteners can be used, including honey or maple syrup, during the Whole 30 which means I will not be making these desserts again for at least the next 30 days).
Coconut Chicken Nuggets with Paleo BBQ Sauce (Whole 30 recipe)
Adapted from Multiply Delicious
Yield: About 35 nuggets
COCONUT CHICKEN NUGGETS
Ingredients
2 lb ground chicken
3 egg yolks
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 cup + 1/2 cup coconut flour (Or use 1/2 cup + 1 cup almond flour)
1 cup unsweetened shredded coconut
1/2 cup coconut oil
Salt and pepper, to taste
Directions
1) Preheat your oven to 375°F.
2) In a small bowl, combine 1/4 coconut flour, 1 cup shredded coconut, and some salt and pepper. Mix to combine.
3) In a separate larger bowl, combine the ground chicken, egg yolks, 1/2 cup coconut flour, onion powder, garlic powder, and some more salt and pepper. Mix well until everything is blended together.
4) Heat 1/2 cup of coconut oil over medium heat in a saute pan with high sides.
5) Take about 2 tablespoons of the chicken mixture and form into a slightly flattened ball (so it looks like a chicken nugget!).
6) Dip the nugget into your bowl with the coconut flour and shredded coconut and coat the entire nugget with this mixture.
7) Repeat steps 5 and 6 with the remaining chicken mixture. I would recommend forming your nuggets before beginning the frying process (Unless you have a partner in the kitchen like I did and one of you can make the nuggets while the other begins to fry them..Thanks Dan!).
8) In small batches (We fit about 7-8 nuggets in our saute pan) place nuggets into heated coconut oil and cook on each side for 3-4 minutes.
9) Transfer the nuggets to a parchment lined baking sheet and place in the oven for 4-5 minutes to allow the nuggets to completely cook through.
10) Repeat steps 8 and 9 until all of your chicken has been cooked. Serve with the Paleo BBQ recipe below, or your own favorite BBQ sauce!
PALEO BBQ SAUCE
Ingredients
3/4 cup fresh orange juice
2 Tablespoons apple cider vinegar (If you don't like the taste of vinegar reduce this to 1 Tablespoon)
10 Tablespoons tomato paste
2 shallots, minced
4 cloves garlic, minced
1/2 teaspoon mustard powder
1/2 teaspoon paprika
Salt and pepper, to taste
Coconut oil, to saute shallots and garlic
Directions
1) Heat coconut oil in a saute pan over medium heat.
2) Add your minced shallots and garlic and cook until soft.
3) Stir in the remaining ingredients, reduce heat, and allow to simmer for 15-20 minutes.
For these, I chose to use coconut pumpkin for the filling due to some nut allergies, but if you prefer to try a different filling go to the Civilized Cavemen Cooking blog (link below) and you can chose from some other pumpkin butters as well. You can also make these with melted store bought chocolate, but I thought the homemade chocolate was delicious! Just be sure to store this in the fridge until ready to serve and eat. The chocolate starts to get melty after it's been sitting at room temperature.
Paleo Pumpkin Butter Cups
Adapted from Civilized Caveman Cooking
Yield: 16 pumpkin butter cups
Ingredients
FOR HOMEMADE CHOCOLATE
6 Tablespoons cocoa powder
1/2 cup coconut oil
2 Tablespoons honey (or maple syrup)
2 teaspoons vanilla extract
FOR FILLING
1 cup unsweetened shredded coconut
1 Tablespoon coconut oil (Does not need to be melted)
6 Tablespoons pumpkin puree
2 1/4 teaspoons pumpkin pie spice
1 Tablespoon honey (or maple syrup)
Directions
1) Melt the coconut oil for your homemade chocolate.
2) Mix together all chocolate ingredients and whisk until smooth.
3) Line a baking sheet with mini muffin liners (16 total).
4) Spoon chocolate into the bottom of each liner, then use a brush to "paint" the sides (See picture below).
5) Place in the refrigerator and let set for 30 minutes.
6) Prepare your filling by adding the shredded coconut to a food processor.
7) Blend until you have a buttery texture (This will take a decent amount of time, so be patient!).
8) Add in the rest of the filling ingredients and continue to blend until well-mixed and smooth.
9) Once the chocolate molds have set, place small spoonfuls of your filling into each liner. Be sure not to overfill so the chocolate you will pour over the filling can bond with the cold chocolate already in the muffin liners.
10) Using the remaining melted chocolate, fill each mold so that the filling is covered (If you run out of chocolate don't worry! Just mix together a little more or use less filling in each cup).
11) If you wish, add some toppings to the cups, such as shredded coconut (Like I used).
12) Place the cups back in the refrigerator until ready to serve.
As my last New Year's Treat I also remade the raw peppermint "cheese"cake I made for Christmas as well. It still tasted delicious!
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