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Apricot Glazed Chicken Wings

By Mangia Paleo September 15, 2016
Apricot Glaze Chicken Wings
Print Recipe
A sweet and tangy crowd-pleasing finger food. You're gonna need extra napkins to eat these!
Servings
4 people
Cook Time
45 minutes
Servings
4 people
Cook Time
45 minutes
Apricot Glaze Chicken Wings
Print Recipe
A sweet and tangy crowd-pleasing finger food. You're gonna need extra napkins to eat these!
Servings
4 people
Cook Time
45 minutes
Servings
4 people
Cook Time
45 minutes
Ingredients
  • 1.5 lb chicken wings
  • 1/3 cup apricot preserves smooth, not chunky
  • 1/4 cup coconut aminos
  • 3 tbsp apple cider vinegar
Servings: people
Instructions
  1. Preheat oven to 400 degrees F
  2. Pat chicken wings and drumettes dry with a paper towel. Place on nonstick baking sheet and cook in oven for 25 minutes
  3. While chicken cooks prep the apricot glaze. In a small saucepan add apricot preserves, coconut aminos, and apple cider vinegar. Simmer on medium-low for about 10 minutes or until it starts to reduce slightly. Set aside on stove.
  4. Remove chicken from the oven and, in a medium bowl, toss in the glaze. Save a bit of glaze to top off after cooking.
  5. Place glazed chicken back on the baking sheet. Return to oven for another 20 minutes.
  6. When finished, toss or coat chicken in leftover glaze. Serve.

Salami Spinach Egg Cups

By Mangia Paleo August 20, 2016
Salami Spinach Egg Cups
Salami Spinach Egg Cups
Print Recipe
An impressive Italian on-the-go brunch idea that's easy and paleo. Only 3 ingredients.
Servings Prep Time
8 egg cups 7 minutes
Cook Time
25 minutes
Servings Prep Time
8 egg cups 7 minutes
Cook Time
25 minutes
Salami Spinach Egg Cups
Print Recipe
An impressive Italian on-the-go brunch idea that's easy and paleo. Only 3 ingredients.
Servings Prep Time
8 egg cups 7 minutes
Cook Time
25 minutes
Servings Prep Time
8 egg cups 7 minutes
Cook Time
25 minutes
Ingredients
  • 8 large eggs
  • 16 slices salami
  • 1 1/4 cup fresh spinach
Servings: egg cups
Instructions
  1. Preheat oven to 350 F
  2. Press two slices of salami in each cup. Overlap one slice onto the other to coat the entire cup. Be sure the salami covers the edges of the height of the cup. That way the egg doesn't spill out and it keep it looking fancy. I used salami slices that were about 3" diameter.
  3. Fold a few leaves of spinach and press them on the floor of the salami cup.
  4. Crack a large egg on top of the spinach to fill cup.
  5. Repeat step 1-3 for each cup in your muffin pan.
  6. Cover with aluminum foil. Place in oven for 15 minutes. After 15 minutes, remove aluminum foil and continue cooking in oven for 10 more minutes.
  7. Tip: To test how the eggs are cooking tap the muffin pan. If the eggs jiggle a lot when you tap it let it continue cooking. When done, the yolks may still look undercooked, but are soft and delicious!

Italian Grilled Veggie Platter

By Mangia Paleo July 27, 2016 No Comments
Italian Grilled Veggie Platter
Print Recipe
Servings Prep Time
6 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 15 minutes
Cook Time
25 minutes
Italian Grilled Veggie Platter
Print Recipe
Servings Prep Time
6 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 15 minutes
Cook Time
25 minutes
Ingredients
  • 1 eggplant
  • 1 red onion
  • 1 green zucchini squash
  • 1 yellow zucchini squash
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 bundle asparagus
  • 2 tbsp olive oil for red pepper sauce & veggies
  • 12 oz jar roasted red peppers for red pepper sauce
  • 1 handful basil leaves for red pepper sauce
  • 1 clove garlic roasted, if possible
  • salt and pepper to taste
Servings:
Instructions
  1. First, prep the roasted red pepper sauce. Drain jar of roasted red peppers. In a food processor add roasted red peppers, 1 tbsp olive oil, basil, garlic, and salt and pepper. Blend until smooth. You can prep ahead of time and even freeze this.
  2. Then, cut all veggies to cook evenly. Slice zucchini on an angle 1/2 inch thick. Slice eggplant lengthwise about 1/2 thick. Cut whole round onion a little less than 1/2 inch, and chop bell pepper into quarters or about 2 inches in diameter. Trim root ends of asparagus.
  3. Once the veggies are prepped toss them in 1 tbsp olive oil, sea salt, and ground black pepper. Add veggies to the grill. Be sure they do not overlap one another.
  4. Grill covered or uncovered for 25 minutes, flipping once halfway. When tender, remove from grill. Spoon over roasted red pepper sauce to serve.

Creamy Mushroom Chicken

By Mangia Paleo June 5, 2016 No Comments
Creamy Mushroom Chicken
Creamy Mushroom Chicken (Dairy Free)
Print Recipe
A one-skillet meal that's easy enough for the weekday. Restaurant quality flavors. Paleo, dairy free, gluten free, autoimmune protocol friendly.
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Creamy Mushroom Chicken (Dairy Free)
Print Recipe
A one-skillet meal that's easy enough for the weekday. Restaurant quality flavors. Paleo, dairy free, gluten free, autoimmune protocol friendly.
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Ingredients
  • 2 12 oz chicken breasts sliced in half
  • 8 ounces baby portobello mushrooms sliced
  • 1 tbsp spicy brown mustard deli mustard (omit for AIP)
  • 1 large shallot chopped to yield 2 heaping tbsp
  • 1 clove garlic chopped
  • 4 sprigs thyme
  • 1 cup chicken broth
  • 2 tsp lemon juice
  • 1 can full fat coconut milk *solidified portion
  • 1 tbsp olive oil
Servings: people
Instructions
  1. Rub chicken with mustard until evenly coated. Then, in a cast-iron skillet sear chicken in 1 tbsp olive oil. About 10 minutes each side depending on thickness. Remove chicken from pan and set aside.
  2. Turn down heat to medium. In the same pan cook garlic and shallot until soft.
  3. Add mushrooms, broth, thyme, lemon juice, and the solidified coconut milk. Continue to cook on medium-high heat until mushrooms begin to soften.
  4. Place the chicken back in the skillet with the mushroom sauce. Let simmer for 5-7 minutes on low-medium heat.
  5. Remove from heat. Plate the chicken and pour the mushroom sauce over the chicken. MANGIA!

Almond Crusted Salmon with lemon asparagus

By Mangia Paleo April 27, 2016 No Comments
Almond Crusted Salmon with lemon asparagus
Almond Crusted Salmon with lemon asparagus
Print Recipe
A light, bright, and nutty dish that's perfect for springtime. Fish is a great weeknight meal to sneak in your omegas because fish cooks rather quickly.
Servings Prep Time
4 4 oz portions 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 4 oz portions 10 minutes
Cook Time
10-12 minutes
Almond Crusted Salmon with lemon asparagus
Print Recipe
A light, bright, and nutty dish that's perfect for springtime. Fish is a great weeknight meal to sneak in your omegas because fish cooks rather quickly.
Servings Prep Time
4 4 oz portions 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 4 oz portions 10 minutes
Cook Time
10-12 minutes
Ingredients
  • 1 pound wild salmon
  • 1/4 cup almonds chopped
  • 1/2 tbsp honey
  • 4 sprigs thyme
  • 1 bunch asparagus about 1 pound
  • 1/4 cup pine punts
  • zest and juice form 1/2 lemon
  • sea salt & pepper to taste
  • 1 tbsp olive oil
Servings: 4 oz portions
Instructions
  1. Preheat oven to 400 degrees
  2. Chop or food process slivered almonds to yield 1/4 cup. Toss almonds with sea salt, ground pepper, and thyme.
  3. Drizzle or paint honey on the salmon. Then sprinkle almond mixture on top of honey salmon to coat evenly.
  4. Place salmon on baking sheet in 400 degree oven. Bake for approximately 12 minutes.
  5. While fish is cooking, toast the pine nuts on medium heat in a dry pan for a few minutes. Stay near the pan and keep an eye on them as you stir. They burn easily. When toasted, remove pine nuts and set aside.
  6. While you're tending to the stove top, heat another pan with olive oil. Sauté asparagus on medium heat. Toss with lemon juice and lemon zest. When asparagus is tender (about 5-7 minutes) add pine nuts to combine.

Slow-cooker Shredded Chicken Ragu

By Mangia Paleo February 21, 2016 No Comments
Slow-cooker Shredded Chicken Ragu
Slow-cooker Shredded Chicken Ragu
Print Recipe
A paleo slow-cooker recipe that turns boring chicken into a hot Italian comfort meal. And you barely have to do a thing.
Servings Prep Time
6 servings 3 minutes
Cook Time
3.5 hours
Servings Prep Time
6 servings 3 minutes
Cook Time
3.5 hours
Slow-cooker Shredded Chicken Ragu
Print Recipe
A paleo slow-cooker recipe that turns boring chicken into a hot Italian comfort meal. And you barely have to do a thing.
Servings Prep Time
6 servings 3 minutes
Cook Time
3.5 hours
Servings Prep Time
6 servings 3 minutes
Cook Time
3.5 hours
Ingredients
  • 24 ounces marinara sauce I use Rao's tomato basil
  • 6 ounces tomato paste
  • 2.5 pounds chicken breast boneless, skinless
Servings: servings
Instructions
  1. Place the chicken breasts in your slow-cooker so they are snug next to each other.
  2. Add the marinara sauce and tomato paste. Combine the paste a bit if you'd like.
  3. Cover with lid and cook on low for 3-4 hours. Internal temperature should be 160 F.
  4. Once cooked, take two forks to the chicken and pull it apart to shred. This is where I like to pretend I'm X-Men's Wolverine.
  5. Stir together all the shredded chicken in the sauce so it is evenly coated. Serve over zucchini noodles.

Basil Sweet Potatoes with Pine Nuts

By Mangia Paleo December 29, 2015 No Comments
Basil Sweet Potatoes with Pine Nuts
Roasted Basil Sweet Potatoes with Pine Nuts
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
35 minutes
Roasted Basil Sweet Potatoes with Pine Nuts
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
35 minutes
Ingredients
  • 2 whole sweet potatoes peeled and cubed
  • 2 tbsp basil leaves chiffonade
  • 1 tbsp pine nuts
  • 1/2 tsp salt & pepper to taste
  • 1.5 tbsp olive oil
Servings: people
Instructions
  1. Preheat oven to 400 degrees F.
  2. Peel and dice sweet potatoes into ¼ inch cubes. Toss them in salt, pepper, basil, and olive oil to coat evenly. Set some of the fresh basil ribbons aside to sprinkle on top after cooking.
  3. Place cubed potatoes in the middle rack of oven uncovered for 30 minutes.
  4. While the potatoes are roasting, toast the pine nuts on medium-low heat in a small frying pan. Toss them around occasionally for about 3-5 minutes. When the toasted aroma starts and the nuts become lightly browned they are done. Remove from heat and set aside.
  5. When 30 minutes is up, move the potatoes to the top rack and set on low broil for 5 minutes. They helps the sweet potatoes form a crust.
  6. Serve with pine nuts and fresh basil ribbons on top.
Recipe Notes

Keep a watchful eye as you toast the pine nuts. They are sneaky and burn easily...especially when you're not looking.

Italian-Style Hot Chocolate

By Mangia Paleo December 24, 2015
hot chocolate
Print Recipe
Servings
6 people
Cook Time
15 minutes
Servings
6 people
Cook Time
15 minutes
hot chocolate
Print Recipe
Servings
6 people
Cook Time
15 minutes
Servings
6 people
Cook Time
15 minutes
Ingredients
  • 1.5 cup Dairy Free Chocolate Chips I use Enjoy Life which contains sugar so for strict paleo you may also use 1.5 bar bittersweet chocolate with 1/3 cup coconut palm sugar or maple sugar
  • 1 can coconut milk full fat
  • 1 tsp arrowroot powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1 pinch sea salt
Servings: people
Instructions
  1. In a small saucepan dissolve arrowroot powder in coconut milk on low heat. Stir vigorously to be sure the powder is fully dissolved.
  2. Add vanilla and whisk until milk is dissolved to liquid.
  3. Add chocolate chunks and lower the heat to lowest setting or "melt". Stir often with a spoon so the chocolate chunks don't get stuck in the whisk. Keep an eye on it to make sure the chocolate melts evenly. About 10-15 minutes. Add salt and cinnamon and whisk evenly.
  4. Serve hot in 2 ounce cups (espresso cups work well). See below for serving suggestion.

Spaghetti Squash Buns

By Mangia Paleo August 17, 2014
Spaghetti Squash Sandwich Buns
Print Recipe
Sandwich buns made with veggies? Yup. Gluten free and grain free buns from spaghetti squash.
Servings
8 buns
Servings
8 buns
Spaghetti Squash Sandwich Buns
Print Recipe
Sandwich buns made with veggies? Yup. Gluten free and grain free buns from spaghetti squash.
Servings
8 buns
Servings
8 buns
Ingredients
  • 2.5 cups spaghetti squash cooked and drained of moisture
  • 3 whole eggs
  • 2 tsp fresh herbs parsley and chives are best
  • 1 clove garlic minced
  • 1/4 -1/2 cup coconut flour depending on moisture content of squash
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup olive oil for frying
Servings: buns
Instructions
  1. If you haven't already, bake your spaghetti squash until it can be easily scraped out with a fork. (Remove seeds, place in 400 degree oven for 35 minutes with water in the bottom of your pan).
  2. Be sure to drain any excess liquid from your squash. If there is too much moisture the fritters will not hold up to a sandwich. This step is important so your buns don't fall apart.
  3. Whisk eggs and add squash, garlic, and herbs. Combine. Next, add the sifted flour, baking soda, and salt. Combine.
  4. Grab a small handful of the mixture (these are Italian measurements, bear with me). Flatten to about 1/4 - 1/2 inch thick. If your mixture is watery then simply squeeze some out when you are forming the fritters. Or you may add a little bit of coconut flour.
  5. Heat the olive oil in a pan on medium-high heat. Fry patties on each side about 2-3 minutes. Lay out on a paper towel after cooking.
  6. Assemble your sandwich. Add whatever you'd like! Turkey. Tuna salad. Burgers. You name it.