Buffalo Chicken Stuffed Sweet Potatoes

Buffalo Chicken Stuffed Sweet Potatoes

I have totally been on a buffalo kick lately, and this dish is amazing for my fellow buffalo lovers out there. The sweetness from the sweet potatoes blends nicely with the spice from the sauce, and the added texture of the celery and carrots makes this a home run. This is paleo, gluten free, and dairy free.

I love buffalo flavored dishes, which stems back to the first time I ever tried buffalo chicken dip at one of my husband’s family gatherings. Ever since I have been hooked. I recently saw that Costco sells Primal Kitchen’s Buffalo Sauce, and I pretty much use it whenever I can.

To begin you want to choose 4 medium sized sweet potatoes and scrub them clean, and then you will poke them with a fork all over. Then, rub the potatoes with coconut oil and sprinkle some salt on top. Place the sweet potatoes on a baking sheet lined with parchment paper, and bake them in the oven for about 40 minutes (or until tender) at 400 degrees.

For the chicken you could either grab a rotisserie chicken or make some in the Instant Pot. For the Instant Pot route I’ll cut each breast into 3 chunks and toss 1 cup of water inside. Place the lid on and seal. Then, put it on the pressure cook setting and I let it go for 18 minutes. Once the timer is up, do a quick release and drain the extra water. Return the chicken to the pot and shred using two forks. Then you can add in the buffalo sauce and ghee/butter. If you are following paleo and Whole 30 you will want to go the ghee route, but if you are Keto then you can go ahead and use some grass fed butter (I like Kerry Gold). Stir until well combined.

While both the chicken and the sweet potatoes are cooking I will prep the veggie mixture. Chop the veggies into small pieces and mince the garlic. On medium heat add 1 tablespoon of avocado oil and then toss in the celery, carrots and garlic. Let the veggie mixture sauté until tender but not mushy so you can keep the crunchy texture.

Once the sweet potatoes are done place 1 onto a dish and cut down the middle Finally, stuff with the chicken and top with the veggies. For the finishing touch drizzle some ranch dressing and garnish with green onions. There you go! Enjoy!

Buffalo Chicken Stuffed Sweet Potatoes
Serves 4

Ingredients:

  • 1 1/2 pounds of chicken breast or rotisserie chicken
  • 1 tablespoon avocado oil
  • 4 medium sized sweet potatoes
  • 1 tablespoon of coconut oil
  • 1 tsp of salt
  • 1 minced garlic clove
  • 1 1/2 cups of chopped carrots
  • 1 cup of chopped celery
  • 2 tablespoons of ghee or butter
  • 1 cup of Buffalo Sauce (Primal Kitchen is preferred)
  • Optional toppings: ranch dressing, green onions

Directions:

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper
  • Scrub the sweet potatoes and pat dry. Poke holes all over the potatoes with a fork.
  • Rub the coconut oil over the potatoes and sprinkle with salt
  • Bake the sweet potatoes for about 40 minutes or until tender
  • While the sweet potatoes are cooking shred the rotisorie chicken. If you are going the Instant Pot route cut the chicken breasts into three chunks each and place into the Pot. Pour 1 cup of water inside and cover and seal. Choose the pressure cook setting and put the timer to 18 minutes.
  • While the potatoes and the chicken are cooking cut up the celery, carrots and garlic
  • Heat a pan on medium heat and add the avocado oil. Toss in the celery, garlic and carrots and toss frequently until tender so the garlic does not burn.
  • Once the chicken is done do a quick release and drain the water. Shred the chicken with two forks, and add the ghee (or butter) and buffalo sauce and mix until well combined.
    **If you used a rotisorie chicken then warm a small pot over medium heat and add the buffalo sauce and ghee (or butter). Once the ghee is melted and the sauce is warm add in the chicken and stir until warmed through.
  • Slice the sweet potatoes in half and fill with the chicken, top with the veggie mixture, and drizzle with some ranch and chopped green onions.

Enjoy!

Breakfast Casserole

Breakfast Casserole

Dig into this great breakfast or brunch dish any day of the week! This dish is loaded with vegetables, and it can be crafted to fit any diet. You can dress it up with some Whole30 sugar free compliant bacon while still keeping it gluten free and Paleo. If you are Keto then you can add in some raw organic cheddar cheese!

Breakfast is my favorite meal. I absolutely love it. I am a fan of eggs (hello Omega 3s), and who doesn’t enjoy some bacon here and there? I created this dish with my busy schedule in mind. I often will make this on a Sunday afternoon, let it cool completely, and then store it in the fridge for an easy dish to warm up during the weekdays.

While I prep this dish I will also make my Roasted Sweet Potatoes and Peppers, and fry those up in the morning to go alongside a slice of the casserole for my husband Tim. Tim is a big condiments person, so I am always sure to have some Primal Kitchen or Sir Kensington’s ketchup waiting in the wing. As always, a few slices of avocado or fresh salsa can go on top!

Like most of my meals you put all of the ingredients (except for the optional bacon and cheese) into a medium sized bowl and mix it until well combined. Then you simply pour the mixture into an 11×7 baking dish that is lined with parchment paper, and then pop it into the oven (which was preheated to 350 degrees). Parchment paper is key here as it will make for an easy clean up. You’ll add the bacon and cheese at the end of the baking time (see the directions for more cooking instructions).

If you stick to the basic recipe it is a gluten free, Paleo, Whole 30, and Keto dish. However, if you are adding the cheese to it then it is just Keto. Any source of diary is to be avoided when you are on a Paleo or Whole 30 diet regimen. However, you are able to enjoy some quality sources of dairy when eating Keto. I would recommended sticking to a raw organic cheddar type for this dish.

When you shop for cheese you really want to look at the label. The cleanest options are free of cellulose, and they are grass fed, organic, raw and unpasteurized. As a rule of thumb, mostly all shredded cheeses are processed with cellulose, which is a common food additive used to avoid caking. The brand I use is Organic Valley Raw Cheddar.

Breakfast Casserole
Serves: 4-6

Ingredients:

  • 12 eggs
  • 1 cup of organic spinach
  • 1 cup of chopped peppers (I used red and orange here)
  • 1/4 cup of chopped onion
  • 1/4 cup of organic coconut cream
  • 1 tsp of Everything But The Bagel Seasoning
  • 1 tsp of Italian seasoning
  • Optional: 4 slices of sugar free bacon (cooked and chopped, I used Nature’s Rancher brand), 1/2 cup chopped cheddar cheese (I used Organic Valley’s Raw Cheddar)

Directions:

  • Preheat your oven to 350 degrees
  • Line a 11×7 baking dish with parchment paper (this is key for an easy cleanup, otherwise grease the dish with some coconut or avocado oil)
  • Put all of the ingredients (except the bacon and cheese) into a medium sized mixing bowl and mix it until it is fully combined
  • Pour the egg mixture into the dish and bake for 30 minutes. I have a convection oven for a frame of reference.
  • Meanwhile, if you choose to add bacon then crisp it in a pan while the casserole cooks. Once it is done put 4 pieces aside and chop it up into little bits. If you are adding cheese then prep that as well during the baking time.
  • Pull the casserole out and top with your bacon and cheese and then cook it for another 7-10 minutes or so.
  • The casserole will continue to cook for a bit as it cools. You will know the casserole is done when you stick a knife into the middle and it comes out clean.
  • If you are meal prepping then let the casserole completely cool before storing it in the fridge. I put the cover onto of my Pyrex dish, but you can also just wrap it up in the baking dish and store it for up to 4 days in the fridge.

Enjoy!

Key Lime Pie Bites

Key Lime Pie Bites

These Key Lime Pie Bites are Paleo, Whole 30, and gluten free. The recipe is super simple with clean ingredients you don’t have to feel guilty about eating yourself or sharing (if you can) with your family!

Photo and Recipe are original to Mindful Living with Amanda

I love making all of the “bites” recipes from my page mostly because they are a cleaner version of snack bars I find in the grocery stores. Traditional protein bars or breakfast bars found in the stores have extra fillers, unnecessary sugars, and not to mention artificial sweeteners. The ingredient list for these is short and all of them can be found in nature! The best part? You can make these in 5 minutes or less and avoid consuming an otherwise highly processed snack.

There is no baking necessary to make these. Simply pull out your food processor with the S-blade, toss all of the ingredients inside (except the pistachios), and turn it on until a ball of dough is formed. Then, pop the top off and fold in the chopped pistachios. Once everything is nicely combined all you need to do is take a spoonful of the dough and roll them into snack sized balls. For some extra flare you can roll them in more unsweetened shredded coconut.

As far as storage goes, I will put them into the fridge for up to 1 week. I will be honest they do not last that long in my house between my sons and husband. Sometimes I will double the batch, and put the second one in the freezer in an air tight container with parchment paper separating the layers for up to 3 months.

Key Lime Pie Bites
Makes 10

Ingredients:

  • 1 cup of raw cashews (not salted, roasted is okay)
  • 7 medjool dates (pitted)
  • 3 small limes juiced
  • Lime zest from 1 lime
  • 1 tablespoon of unsweetened shredded coconut
  • 1 tsp. of pure vanilla extract
  • 1/2 tsp. of sea salt
  • 1/4 cup pistachios (chopped)

Directions:

  • Add the cashews, dates, lime juice, lime zest, coconut, vanilla, and salt into the food processor with the s-blade
  • Press the “on” button and let them go until a ball of dough forms
  • Remove the blade and fold in the chopped pistachios
  • Use a spoon and scoop out generous spoonfuls of the dough and roll them into about 10 bites (more or less depending on how big you make the balls, or how much you eat while you make it!)
  • Optional: roll the bites into extra shredded coconut for a nice coating if you wish
  • Store them in a single layer, or use parchment paper to separate the layers, and put them into the fridge for up to 1 week. You may also put them in the freezer for up to 3 months.

Enjoy!