Gluten free and Paleo Tortilla's

I am always looking for something I can wrap my tuna salad in or something to spread some almond butter and sliced bananas on.....These tortilla's can be used for a lot of things, you can use them
as a crepe also.....I have even used them as a soft taco shell....Do with them what you like!....Here is what I did ....Enjoy!

 

 

INGREDIENTS

 

2 whole eggs + 1 egg white

1 Cup Almond milk  (I used vanilla flavor)

1 Tablespoon Olive Oil

3/4 Cup Tapioca Flour

3 Tablespoons Coconut flour

1/4 teaspoon Salt

 

 

Directions

 

Whisk all ingredients together until there are no lumps

Let the batter rest for a couple of minutes

 

Heat your crepe pan on Medium heat...once hot add a little coconut oil to pan and add 1/4 cup of batter to center

hold the handle to swirl batter around in a circle then let cook until golden

 

...flip and cook some more until desired brownness

 

Once cool you can place in a gallon size Ziploc and store in fridge....use as needed

This recipe makes around 9 tortilla's

 

 

I used this 8 ounce single serve box of Vanilla flavor Almond Milk

 

 

 

 

 

 

 

 

Loaded Chicken and Potato Bake

I am always looking for something different to do with chicken and this dish did the job!...It tastes like you are eating potato skins...which I love!......And this could easily be one of those meals you will want to make once a week. It would also be easy to conform to what you need as far as how many you need to feed and also how much hot sauce you would like to add, Also I used large red potatoes but you could use any kind.....Here is what I did...Enjoy!

 

INGREDIENTS

 

3-4 Chicken Breast (cubed)

6-8 Potatoes (cubed)

1/3 Cup Olive Oil

1- 2 Tablespoons (I used 1) Hot Sauce (I used Franks)

2 teaspoons Paprika

1 teaspoon Garlic salt

1/2 teaspoon Salt

1/4 teaspoon Pepper

 

5 strips Bacon (cooked and crumbled)

2 Cups Mexican Cheese (or your favorite)

2 green onions (scallions) (diced)

Sour cream for garnish

 

DIRECTIONS

Preheat oven to 400

 

Cook your bacon....crumble and set aside

 

Add the olive oil, hot sauce, paprika, salts and pepper to a large bowl and stir

 

Add cubed chicken and potatoes to the bowl and toss to coat then pour into a

sprayed 9 x 13 baking dish 

 

Bake for 60 minutes, gently stirring every 20 minutes

 

then add the bacon, cheese and onion and bake for 5 more minutes or until cheese is melted

serve with sour cream if you like

 

 

 

 

Carrot Cake Waffles (gluten free)

Carrot Cake has to be one of my favorites!.....I have made banana bread waffles and even zucchini fritters in my waffle iron so why not carrot cake.....This would be great for breakfast or brunch but I have to admit I made them for our dessert and they were so satisfying.....You could add some cream cheese frosting from the can if you like or make your own.....Or you could just add maple syrup. Another option would be to make some whipped cream from a can of full fat coconut milk that has been refrigerated, just add some maple syrup and cinnamon to it and whip it up!....You can also make these with the flour of your choice...Here is what I did....Enjoy!

 

 

INGREDIENTS

 

1 Cup gluten free flour ( I used Bob's Red Mill 1 for 1 baking flour)

1/4 Cup Almond flour

(or 1 1/4 cups of flour of your choice)

2 teaspoons Baking powder

1 teaspoon Cinnamon

3/4 teaspoon Allspice

1/4 teaspoon Salt

3 Tablespoons Maple Syrup

1 Cup Almond milk (or milk of your choice)

2 Tablespoons olive oil

2 teaspoons vanilla

1 Cup Shredded Carrot (about 2 large carrots)

1/4 Cup chopped pecans

1/3 Cup raisins

 

 

DIRECTIONS

 

Heat waffle iron

Add all of the Ingredients to a bowl and mix well

 

Spray waffle iron if needed

Drop 1/3 cup of mixture into center of iron and let cook until indicator light comes on

 

Or cook until browned enough so it doesn't stick to the iron

 

These 3 ingredients can be used for a whipped topping, the coconut milk after it has been refrigerated and only using the hardened cream

1 Can Coconut milk

                                                                                  2 T maple syrup

                                                                                             1/2 teaspoon cinnamon

 

 

 

Coconut Chicken Tenders (gluten free and paleo)

I Love Coconut Shrimp and have always wanted to try making them....I didn't have any Shrimp on hand so I thought I would try it with chicken!...They turned out really good so I will use this same recipe next time with shrimp.....I fried these after coating just to secure the breading and then baked them the rest of the way.....If making shrimp I won't do that...frying will cook them quickly...I served these with a sweet chili dipping sauce but I think sweet and sour would be great also...But use your favorite......Here is what I did....Enjoy!

 

INGREDIENTS

 

3 Chicken Breast

 

1 Cup Unsweetened Flake Coconut

5 Tablespoons Coconut Flour

1 teaspoon salt

 

2 Eggs (beaten)

3 teaspoons Tapioca flour (or Arrowroot flour)

 

 

DIRECTIONS

 

In a shallow bowl beat eggs, add Tapioca flour and beat some more...set aside

 

In another shallow bowl add Coconut, Coconut flour and salt and mix

 

 

Cut the chicken breast diagonally into about 1 inch strips

 

Dip the strips into the egg first and then the coconut...being sure to press it into chicken 

 

 

Fry the strips in olive oil until golden and transfer into a baking dish

 

 

....cover with foil and bake for 30 minutes in a 350 oven 

serve with your favorite sauce