{ Blackened Chicken & Avocado Sauce--over Zoodles }

This recipe is extremely simple, can be made in less than 30 minutes, and is a good way to zest up the chicken you have been meaning to use. To me, it tastes reminiscent of a steaming bowl of fettuccine alfredo--a knowingly off limits indulgence on the Paleo diet. I usually have avocados on my daily agenda, but tonight I transformed a simple avocado into an almost effortless, dairy-free, protein packed, and super healthy "pasta" dinner. Enjoy!

• 2 Free-range Organic Chicken Breasts
• 1/2 teaspoon Paprika
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/4 teaspoon Cayenne Pepper
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• 1/2 teaspoon Cumin
• 1 teaspoon coconut oil {can use olive oil}
• 1 zucchini, per person

1. Using a meat tenderizer, pound the chicken until even thickness.
2. Combine all the dry seasonings in a large ziploc bag. Mix them together and then season toss the chicken breast around until fully coated. Allow to sit on the counter for 30 mins before cooking.
3. Add the teaspoon of coconut oil to a large pan or skillet. Heat the coconut oil for a minute over medium-high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side--with the lid on. {THIS IS WHERE I WOULD START MAKING THE AVOCADO SAUCE--BELOW}
4. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them. Meanwhile, cook your Zoodles. { recipe here }
5. Serve the sliced chicken breast on top of the Zoodles, and top with a few tablespoons of the avocado cream sauce. Garnish with cilantro. Enjoy!  

For the Avocado Cream Sauce:

• 2 avocados, pitted
• 1-2 jalapenos {adjusted for spice}
• 1/4 cup fresh cilantro, stems removed
• 1/2 cup canned coconut milk
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic
• salt and pepper, to taste
• juice of 1 lime

1. In a food processor, or blender mix all ingredients until smooth. Serve on top of Zoodles or any type of veggie pasta. This would also be really good on a taco salad! Yum!

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{ roasted salsa }

As requested...we have been promising this recipe for awhile. Sorry to those of you who have been patiently waiting for it. This recipe will make about 2 quart sized {canning} jars or about 8 cups of salsa. Surely, you can store this in anything container you would like. We just like to use canning jars, for freshness and saving space in the refrigerator. Anyways..we will just cut to the chase on this one, go ahead...roast those veggies. Make your salsa! Enjoy!

 

• 12 roma tomatoes
• 3-4 anaheim peppers
• 2 jalapeno peppers {1 for less heat}
• 1 medium onion
• 2-3 garlic cloves
• 1/4 cup fresh cilantro leaves
• 1 teaspoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 1/4 cup lime juice
• 1/4 cup braggs cider vinegar

1. Preheat oven to 450 degrees. Core and cut tomatoes in half. On large baking sheet covered in foil, arrange tomatoes cut side down, peppers, quartered onion, & garlic cloves.

2. Roast for a total of 40 min., removing garlic after 15 minutes and turning the peppers once--halfway through. When finished the skin of tomatoes and peppers should be blistered and partially blackened. {like the picture above}

3. Remove pan from over, and cover for 15 minutes--with another baking sheet; steaming the veggies will make peeling skin easier.

4. Remove tomato skins. Remove skin, stems from peppers, and scrape the seeds out with the side of a fork--or just leave them in like we do. Just beware, your salsa will turn out a little more on the spicier side.

5. Place all ingredients in food processor and chop to desired consistency. If any juices remain in roasting pan, you can add those to thin out if needed, too. Put salsa in fridge for at least 3-4 hours before eating; best if made the day before. Will keep for up to 2 weeks in fridge when full amount of vinegar is used.

Voila! 

Coming soon...

Pumpkin spice latte/Creamer, Sticky apple crisp

{fall treats! prepare yourself now!}

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