low-carb eating ~ skinny buffalo chicken strips

Two words.

Football.  Playoffs. 

Our family, and probably the majority of those living in the state of Tennessee, are super-excited and gearing up for the big playoff game this afternoon.  It has been a minute since our team has been in this position, and the four of us are looking so forward to hanging with some of our closest friends and cheering them on!  If your family is also doing the same, you might find this recipe one to take along!

I have had the best time cooking lately, trying several new ideas from here and there.  Some have kept the carbs low, some have not.  All have been wonderful.

For New Year's Eve, I was craving buffalo sauce over some kind of chicken and went on a hunt for a low-carb version of the infamous appetizer.  I was ecstatic with the outcome of this recipe and even more happy with the blue cheese dressing I paired with it.  If you are looking for something meaty and full of that tangy, spicy sauce that traditionally douses wings, you will LOVE this!  To help it go further, I cut the tenders in half, and this made a really nice platter of true finger-food.

Stay tuned to the blog for some of the other tested recipes I mentioned earlier.  Our New Year's meal was one of my favorites ever, we recently had some unbelievable sourdough bread, and you'll really want to warm up with the tomato-mushroom soup I found!  Promise. 

Skinny Buffalo Chicken Strips

printable recipe

• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp chili powder
• 1/4 tsp black pepper
• 1/2 tsp kosher salt
• 1 tbsp oil, divided
• approx. 2 lbs chicken tenderloin
• 1/2 cup Frank's Hot sauce

1.  In a small bowl, mix together garlic powder through salt.

2.  Cut tenders in half (optional) and drizzle with 1 tsp oil.  Make sure strips are coated.

3.  Coat strips with garlic powder mixture, using hands for best coverage.  If time, cover and let "marinate" in fridge for a couple of hours, although this isn't mandatory.  It just helps soak up flavor.

4.  Heat remaining oil in a non-stick skillet and brown strips, a few at a time, about 3-4 minutes, turning frequently (if using split tenders, or allowing to brown on one side before turning, if full tenders).  

5.  Place tenders in bowl as they finish cooking, and pour hot sauce over all, tossing to cook.

6.  Serve with celery sticks and blue cheese dressing.

For the dressing
printable recipe

• 1 cup mayonnaise
• 1/2 cup blue cheese
• 1/2 cup half and half
• 2 tbsp sour cream
• 1 tbsp fresh lemon juice
• 1/4 tsp Worcestershire
• 1/2 tsp Kosher salt
• freshly ground pepper to taste

1.  In a medium bowl, whisk together mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire and salt until smooth.  

2.  Gently stir in remaining blue cheese and season to taste with pepper.

3.  Store in refrigerator up to three days.

Buffalo Strips recipe slightly adapted from SkinnyTaste.  Dressing from Food Network.

paleo pumpkin pie and my chronic pain journey

I am looking forward to sharing this new recipe.  It's a perfect representation of where my heart is, currently.  I am fully focused on the arrival of my favorite holiday, of all things warm and cozy, of flavors cinnamon-y and savory.  I am full of anticipation and appreciation, and my gratitude overflows with goodness.  Thanksgiving is almost here, folks, and I can't think of a better reason to return to the blog I so dearly love.

Towards the end of Summer, my chronic back pain returned with a vengeance.  I found myself on it more than I was standing up.  The pain was obnoxious and nauseating, and the only relief I could get was lying flat.  Sometimes.  I refused to take a day off, as I was pretty sure this was going to be my new normal.  Standing or sitting for any amount of time felt nearly impossible, and riding in a car, let alone trying to get out of one, was all I could bare.  Although I knew diet wasn't the only answer, I also knew that lowering my sugar and flour had decreased joint inflammation in the past, and I was desperate.  So I committed to significantly lowering my carb intake and began spinal decompression therapy, and other interventions, to hopefully take the edge off of the bulges and degeneration of my discs (L4, L5, S1).  

I am just ecstatic to say that for a little over two weeks I have found relief.  I don't know how much of it has been the multiple therapies, exercises, or diet, but I'm not stopping any of them.  I don't want to go back to where I was if I can help it, and as a side bonus, I've lost about 12-15 pounds. 😉

As I began my quest for really great low-carb eating, I ran across a cookbook that has yielded some of the most tasty, filling, satisfying recipes I've tried to date.  And although I don't consider myself a dieter (I've always loathed "skinny" versions of any dessert) I was intrigued by the grain-free, low-sugar versions of those found in the book.  My curiosity got the absolute best of me, and I couldn't help but try this pumpkin pie.  

The verdict?  I honestly find this recipe ten times better than any I've had, hands-down.  You do not miss the reduced sugar (by HALF), and the spices put it over the top.  It's this real, true flavor that absolutely shines. There's nothing fake in it, and John - the lover of all things pumpkin pie - couldn't have been more affirming.  It. Is. Good.

I'm really excited to share some more successful recipes from this newest gem of a cookbook and to continue on this journey I've been on for the last six weeks.   I'm so very thankful for health and increased quality of life.  Although I know it may not be like this forever, I will take it for the hours, days, or months it's given to me.  My body says, "Thank you," and my heart couldn't be more grateful.

Paleo Pumpkin Pie

makes eight servings

printable recipe

for the crust

• 2 cups almond flour
• 1 stick butter, melted (or sub coconut oil if avoiding dairy)
• 1 tsp coconut sugar
• 1 tsp cinnamon

for the filling

• 3 eggs
• 1 cup heavy cream, plus 1 cup for whipped topping garnish (or sub coconut cream for true paleo)
• 1 tsp vanilla
• 1 15 oz organic pumpkin
• 3/4 cup coconut sugar
• 1 tbsp maple syrup
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp allspice
• 1/2 tsp ground loves
• pinch of salt

for the crust

1. Preheat oven to 350 degrees.

2. Combine all ingredients together, mixing well.  

3. Press into a 9-inch pie pan evenly.  

4. Bake for 20 minutes until golden brown,.

for the filling 

1. While crust is cooking, lightly beat the eggs in a large bowl.  Add in 1 cup of the heavy cream along with the vanilla, pumpkin, coconut sugar, and maple syrup and whisk together.

2. In a small bowl, mix the cinnamon, ginger, allspice, ground cloves, and pinch of salt.  Whisk spice mixture into wet ingredients.

3. Pour filling into crust, bake for 30-35 minutes.  The custard will still be jiggly in the middle, so turn the oven down to 325 degrees and cook for the remaining 15-20 minutes.  Place foil around the edges of your pie if you find the crust is getting a little too done.

4. Top with fresh whipped cream. 

Recipe from Eat Happy!

  

low-carb ham and cheese quiche

Breakfast.  Lunch.  Dinner.

That's when I ate this dish the handful of days it was in our fridge.  And I promise you it got better with each day.

About six weeks ago, in an effort to calm down joint inflammation, I began significantly lowering my carb intake.  There is no doubt I absolutely love my bread and pasta and sweets, but trying to get chronic low-back and hip issues under control trumped that love.  I still have some of those preferred staples, but I really attempt to fill up on protein, dairy and veggies first, and then top it off with the "good stuff."

I actually came up with this recipe for a brunch last week and I'm planning to make it again this week.  It really turned out light and creamy and would be a b-e-e-autiful addition to your Easter table tomorrow.  I decided to use an immersion blender to mix up the eggs and cream, so I'm fairly sure that's why the result was so tender.  I couldn't have been more pleased.

I know quiche traditionally has a crust, but I am here to say you won't miss it.  It would certainly work fine with it, but low-carb eating or not, I prefer it this way.

I hope your Easter Sunday is lovely.  For more Easter eats, you might like to try this, this, or this.

Low-Carb Ham and Cheese Quiche

makes one 9x13 pan
printable recipe

• 2 cups diced fully cooked ham
• 2 cups finely shredded cheese (a cheddar works very well)
• 2 tbsp butter
• 4 green onions, thinly sliced (green parts only)
• 1 garlic clove, minced
• 4 large eggs
• 2 cups cream
• 1/2 tsp salt
• 1/4 tsp pepper

1.  Pre-heat oven to 350 degrees.  Lightly grease 9x13 pan.

2.  Evenly spread diced ham and cheese on bottom of pan.

3.  Melt butter over medium heat and saute' onions until soft.  Add garlic and stir until fragrant, about

30 seconds.  Remove pan from heat and set aside.

4.  In mixing bowl, whip eggs, cream, salt and pepper until light and fluffy.  Using an immersion 

blender worked great here, but you could add air into the mixture by using a hand mixer, if you don't have an immersion.

5.  Stir onion/garlic mixture into eggs and stir.

6.  Pour egg mixture over ham and cheese.  Cook 30-35 minutes, or until knife inserted into center

comes out clean. Take care to not overcook.

Recipe inspired by Taste of Home.

nutty "raw" chocolate chip cookie dough (the healthy kind)

I, undoubtedly, have a sweet tooth.  In fact (truth be told), I have a mouth full of them!  That is why this recipe caught my eye quickly.  And I just so happened to have all the ingredients on hand, so it was a quick trip to the end of the experiment and, most definitely, worth it!

I won't get too much into my recent attempt to lower my carb intake.  I think I'll save that for later.  But for a variety of reasons, namely joint pain, I have drastically cut back on them the last two weeks.  I would dare say I'm a sugar "addict," so cutting everything out is not an option… nor do I think it's healthy or necessary.  So, I'm constantly keeping an eye open for just this kind of recipe.  It makes my attempt to reduce inflammation, by reducing sugar and flour, a little more palatable, and… well… it's just really, really good.

I recently saw this recipe on a newer Food Network show, The Kitchen.  There was a segment regarding quick and healthy snacks for kids, and the words "raw cookie dough" caught my attention.

Can't imagine why.

I went and searched online to find the recipe and was able to watch the rest of the episode and taste-test  these goodies before I could turn around.  I now keep them in the freezer at the ready, and if I can keep Daniel out of them, I usually enjoy a couple a day.  He thinks they favor Samoas.  I think they favor the perfect balance of sweet and healthy.

Another score in my book!

one year ago: snickerdoodles, apple cider pork tenderloin
two years ago: peanut butter bacon butterscotch cookies, chocolate waffles, lemon herb rice salad

Nutty "Raw" Chocolate Chip Cookie Dough
makes approx. 20 balls

• 3 dates, pitted
• 3/4 cup raw almonds, unsalted
• 1/2 cup unsweetened coconut flakes
• 1/2 cup rolled oats
• 1/4 tsp Kosher salt
• 1 tbsp creamy peanut butter
• 2 tsp vanilla extract
• 1/2 cup mini chocolate chips (I use dark or bittersweet)

~ Soak the dates in 1/4 cup of hot water for 5 minutes, reserving water.

~ In a food processor, combine the nuts, coconut, oats and salt.  Pulse until a fine meal forms.  

~  Add the peanut butter, dates, 3 tbsp of the reserved water and vanilla.  Process until the mixture is cookie dough consistency.  

~ Transfer mixture to a large bowl and add chips.  I just mixed in with my hands.  

~ Line a pan with parchment paper and refrigerate 15-20 minutes until set, or place the pan in the freezer and allow to freeze.  Place in freezer bag and store in freezer or store in airtight container in the fridge.