Buffalo Chicken Dip

INGREDIENTS:

2 1/2 lbs organic shredded chicken

1 medium onion chopped

2 tsp minced garlic

1 tbsp grass fed butter or ghee

1 1/3 cup paleo mayo

1 1/3 cup coconut cream

2 tbsp organic Dijon mustard

2 tsp garlic powder

2 tsp onion powder

2 tsp dried dill

1/2 tsp paprika

2/3 cup Franks Red Hot Original hot sauce

1/4 cup fresh lemon juice

INSTRUCTIONS:

1️⃣ In a large mixing bowl, whisk together the mayo, coconut cream, mustard, garlic powder, onion powder, dill, paprika, hot sauce and lemon juice until smooth.

2️⃣ Heat a small skillet over med heat and add the butter. Sautée the onions until soft, then add the garlic and cook, stirring until just softened. Remove from heat and set aside.

3️⃣ Add shredded chicken and onions to the sauce mixture.

4️⃣Stir to combine, then transfer to a casserole dish and bake at 350°F for 20-25 minutes until the outer edges bubble and dip is heated through. Serve warm with veggies or tortilla chips. Enjoy!

GF DF Buffalo Wings with Ranch Dressing

INGREDIENTS

For the wings:

2 lbs chicken wings/drumsticks

2 tbsp arrowroot starch

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt

1/4 tsp chili powder or red cayenne pepper

1/3 cup gf butter/ghee melted

1/3 cup Frank’s Red Hot original hot sauce

For the ranch dip:

1/2 cup homemade mayo or purchased paleo mayo

3 tbsp coconut cream

1/2 tsp garlic powder

1/2 tsp onion powder

2 tsp dried chives

1/4 tsp dried dill

Juice from 1/2 lemon

1 tsp salt

INSTRUCTIONS:

1️⃣In a large bowl, place chicken and sprinkle all over with the arrowroot starch, garlic and onion powder, salt and chili powder - toss to evenly coat.

2️⃣Place on a sheet pan and bake for 35 minutes at 425°F.

3️⃣Once the wings have been baking for 30 mins, whisk together the melted ghee and hot sauce. Remove wings from the oven after baking 35 mins, and, using tongs, dip each one in sauce and place back on sheet pan.

4️⃣Return to oven, this time at 450°F for 10 minutes. When they are done, drizzle with remaining sauce and you’re done. 

For the “ranch”:

1️⃣Whisk together mayo, coconut cream, lemon juice, onion and garlic powder, chives and dill until smooth. 

2️⃣Serve alongside wings as a dip, with celery or other veggies. Enjoy!

Dairy Free Gluten Free Nachos

Ingredients—

For the sweet potato chips:

3 large sweet potatoes

2 tbsp melted coconut oil

1 tsp salt

For the meat:

1 medium yellow onion, finely diced

1 tbsp coconut oil

1/4 cup green chili, diced

1 lb ground beef

2 tsp minced garlic

1 tbsp tomato paste

12 oz. canned diced tomatoes

1 tsp salt

1/2 tsp ground black pepper

2 medium tomatoes, diced

1-2 tbsp lime juice

Toppings:

Daiya cheese

Green onions

Guacamole

INSTRUCTIONS:

1. Preheat the oven to 375°F. Slice the sweet potatoes thinly into “chips”. In a large bowl, toss them with coconut oil and salt. Place the chips in a single layer on a baking sheet. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes.

2. While the potato chips are baking, start preparing the beef. Melt the coconut oil in a large skillet over medium heat. Add the onion and chili to the pan and sauté for 3-4 minutes until softened. Add the ground beef and cook for 4-5 minutes, stirring regularly. Add the garlic, diced tomatoes, tomato paste, salt, and pepper and stir well to combine. Bring the mixture to a simmer and then turn the heat down to medium-low. Cook, covered, for 20-25 minutes, stirring regularly.

3. Remove from heat and stir the chopped tomatoes and lime juice into the beef mixture. Adjust salt and pepper to taste.

4. To assemble the nachos, form a large circle with the sweet potato chips on a platter. Add the beef mixture into the middle of the circle, and then top with Daiya cheese, green onions, and guacamole.

🌽If you want to use store bought chips go for non gmo or organic GF corn tortilla chips with expeller pressed oils and simple ingredients. I love siete brand!