Happy Friday my lovelies! I for one, am sighing a huge sigh of relief that it is finally Friday. For a short week, this week seemed to drag on. Isn't that just the way life is. I'm positive that if everyone could get on board for a 4-day week I think people would be more productive. Just sayin'.

Let's play catch up. Tuesday started the #everydaygracegallonchallenge. My friend Callie and I vowed to drink a gallon of water for the month of September. Everyone knows water is good for you, but are you ready for all the benefits? You can find those in this post here.

Tuesday also started Lola's first day of puppy kindergarten. It is so fun and she loves it. I imagine it's like real human daycare. She goes to daycare and then is tired forever. It's a win-win. Plus it's a training kindergarten. Ask her to leave it, sit or stay and she will listen. It's amazing. And, don't worry, I'll have a recap once her three weeks are over.

Wednesday, my Colorado bestie had her baby! AH. Dying to meet her new little love.

Thursday, the BRONCOS played their first game and the first NFL game of the season last night and WON!  Oh, how I love the Broncos and I love how alive this city is during game day. I don't love the traffic, but I'll take it any day to root for my Broncos.

Adam is running in a Tough Mudder this weekend. All I know is that he will run through an electric field and get shocked. Don't ask me why he volunteered for this, but man am I proud of the training and dedication he's put in to this. He is going to rock it.

Now, how about we get to the recipe and the GIVEAWAY!

Ya'll know how I started doing recipes [recreated] a while back. It's my way of getting amazing recipes and bloggers out there and sharing delicious recipes! This recipe and blogger is no different. Amy at Wholesomelicius is amazing.  I absolutely LOVE following her and trying all her recipes. They are amazing. She is amazing. Go check her out and show her all the love. Here original recipe is  here. 

Ingredients:

• 4 large chicken breasts 
• 3 tablespoons olive oil 
• 3 garlic cloves, crushed 
• 1 teaspoon sea salt 
• 1 teaspoon pepper 
• 3 cups chopped fresh strawberries 
• 1 cup chopped fresh basil 
• 4 tablespoons balsamic vinegar 

a Rafflecopter giveaway

It's Friday people! Have the greatest weekend, good luck with the giveaway and remember, be kind always.

Every time I ask Adam what we should do for dinner he says, "a baked chicken dish." I know in his kind heart he thinks he is being helpful, but I don't think he knows how broad of an answer that is.

Last week when this was his response, he added, "a baked chicken dish and I found the perfect recipe." I don't think I've ever loved him more. The worst part about making dinner is figuring out what to make. I'll make almost anything as long as I don't have to come up with the idea.

This recipe was so delicious, super easy and very flavorful. I'm going to have to start taking Adam more seriously when he responds with "a baked chicken dish."

This Recipe [Recreated] is from one of my very favorite cooks and cookbooks, Against All Grain. She makes the most incredible recipes. The original is linked here. I modified a bit, but for the most part, followed her lead.


The best thing about this recipe is that while it is super flavorful, it's easy on the stomach. Some things I make have a ton of spice (and don't worry this has some) but this one is super delicious without being overly powerful on the tums.

Are ya'll ready. Let's do this.


Ingredients 

2 chicken breasts (pounded thin if super large) 

packet of crimini mushrooms, sliced 

15 stalks of asparagus

1 cup chicken broth 

6 garlic cloves, smashed 

2 tablespoon coconut oil 

1 teaspoon onion powder 

¼ teaspoon ground dried sage 

1/2 teaspoon cayenne pepper 

1/2 teaspoon black pepper 

1/2 teaspoon salt

How to Make: 

1. Preheat oven to 375F. 
2. In a pan on high heat, add 1 tbsp of coconut oil and sear the chicken breasts for 2 minutes on each side. 
3. Remove from pan and set aside. 
4. Add the sliced mushrooms, asparagus and broth then stir and simmer for 1-2 minutes. 
5. Turn off heat. 
6. Return the seared chicken thighs to the pan and make sure to distribute the mushrooms and asparagus evenly around the chicken. 
7. Place the entire pan in the oven. 
8. To make the garlic mushroom sauce, separate the liquid, garlic and half of the mushrooms from the chicken and place it in a blender. Pulse until it turns into the consistency of gravy. 
9. Enjoy!

Is there anything better than asparagus? 

I made the best recipe ever.

I know I say that a lot, but this one really is the best ever. The last month, Denver has been a bit gloomy and cold. For example, in a two day period in April, we had 17 inches of snow. This is not the spring or weather I signed up for,

The last two days, it's been below 50 degrees and raining. I'm complaining, totally. I'm throwing myself a pity party. To get over my pity party, I made a delicious dinner that made it feel like summer.

This recipe has a lot of cilantro in it. Luckily for me, Adam and I love it. But, if you're like my best, Coti - you hate it. Like actually despise it. But, did you know that hating cilantro can be because of your genetics? So, if you hate it, you can blame your genes for that :)

I think this recipe would still be uber delicious even without cilantro. This recipe is perfect for sitting outside with a cold beer enjoying the sunshine.

Ingredients:

We'll all seen those Tasty videos on Facebook. You know those videos where random people make delicious meals in under a minute? And, most of the time those videos are about super complicated desserts or ridiculous beef bourguignon recipes.

I literally save at least 2 of the videos a day, claiming that I'm going to make that mini creme brûlée or those chocolate caramel pretzel pinwheels one day. I've been saving those videos for about 4 months now and have yet to make one recipe. 

Until today. While I was perusing Facebook, I mean working, I found a paleo Tasty recipe AND I had all the ingredients in my pantry. I don't know about you, but I'd call that a success. 

Spicy Coconut Tomato Chicken. I was pretty pumped when I found it because I love everything spicy. Besides the fact that it took me longer than the one minute Tasty video demonstration, it was delicious. I just really wish rice was paleo because plain chicken and veggies is just not as cool.

Oh, and the house smelled incredible. But my pictures were way less pretty than Tasty makes it look. And, I changed some things. Alright, let's do this.

Ingredients: 

• 4 chicken breasts
• Salt and pepper
• 2 Tbsp. of olive oil
• 3 cloves of garlic, minced 
• 1 Tbsp. of ginger 
• a scoop of peppercinis
• 1 onion, chopped 
• 1 scoop of tomato paste and 1 can of tomato sauce 
• 1 cup of unsweetened coconut milk 
• 1 cup of chicken stock 
• A sprinkling (maybe 2 teaspoons) chipotle chili powder
• Chopped cilantro or parsley for garnish (I didn't do this) 

Babe, it smells like poop in here.
Babe, seriously.
Kristen, why does it smell so bad in here. [insert fake gagging noises]
This smell is never going to leave our house.
Can we open a window [mind you, its 12 degrees outside]
But really, what are you making.
How are you going to eat that? [more gagging noises]

This is what happens in our house when I make anything with cauliflower in it. Steamed cauliflower, cauliflower rice, cauliflower with cheese. Doesn't matter, Adam think its smells like death.

Now, if that didn't make you super pumped for this recipe, I don't know what will! The cauliflower rice is only a very small part of this recipe, so if you or your significant other can't stand the smell, this post is still for you.

If it were up to me and my metabolism allowed, I would eat chinese food all day, every day. Doesn't matter what kind, I would eat it.

When I found this recipe, I instantly thought it closely resembled Adam's favorite sticky chicken bites. The thing I like about this recipe is that it is less salty and more flavorful. I'm not knocking the other one, I love that one, but this one is just so much better!

Ingredients: 
Rice: 

• 1 head of cauliflower, chopped
• 1/3 cup chicken or beef broth  (I added a titch more as it was cooking because it was dry)
• 1 teaspoon garlic powder
• 1/4 teaspoon salt

Chicken:

• 2 tablespoons coconut oil
• 2 pounds chicken breasts, cut into cubes

Sauce: 

• 2 tablespoons coconut oil
• 2 garlic cloves, minced
• 1/2 small yellow onion, minced
• 1 can full fat coconut milk
• 1/4 cup honey
• 1/2 cup coconut aminos
• 3 tablespoons Sriracha (depending on how spicy you want it)
• 1/2 teaspoon red pepper flakes
• salt, to taste
• 1/4 cup tapioca flour

I've decided that Tuesday's are the worst. Monday is Monday, you are back to the grind. Wednesday is the middle of the week (and almost the weekend) but Tuesdays are just boring. But... the thing that makes Tuesdays great is dinner. Let's just say this one did not disappoint. If you follow me on Snapchat (which you totally should - kgrace01) you saw a little sneak peak of this preparation!

I've said it once and I'll say it again. Lexi's Clean Kitchen has the best recipes. She is always creating the most delicious recipes and they're pretty easy too! I've made this one a couple times and this last weekend Adam even requested them!

The first time I paired them with a big salad and this last time, asparagus. It doesn't matter what you pair them with, they're so good! I hope you enjoy these as much as I did!

Ingredients:

• 1 pound chicken
• 1/4 teaspoon sea salt
• 1 1/2 tablespoons arrowroot flour
• 2 tablespoons coconut oil

• Sticky Sauce
• 1/3 cup coconut aminos
• 1 tablespoon raw honey
• 1 teaspoon grated giner
• 2 cloves garlic, minced
• 1 teaspoon Sriracha
• 1/2 teaspoon arrowroot flour
• sesame seeds for garnish

How to Make: 

1. Cut chicken into cubes and toss with sea salt and arrowroot flour.
2. Heat oil in a large skillet.
3. Add in cubed chicken and cook for 5-7 minutes flip and cook for another 5-7 minutes. Once cooked and golden, set aside.
4. In a separate pan, heat coconut amino, raw honey, ginger, garlic and Sriracha.
5. Bring to a boil, then reduce heat and let simmer for 5 minutes. 
6. Stir in arrowroot flour and mix well to combine. 
7. Let simmer for an addition 2 minutes until thick. 
8. Pour sauce over chicken and toss. Sprinkle with sesame seeds. 
9. Enjoy!

Who doesn't love a good casserole. I have to be completely honest here when I say that before moving to Omaha, I was pretty unfamiliar with casseroles. I honestly cannot remember my mom making casserole... maybe I'm having a huge memory blank, but I cannot remember such a thing.

It wasn't until I moved to Omaha that I heard of Green Bean Casserole (or GBC) or any type of casserole for that matter. My friend told me the reason for casseroles were so that when men got off the farm they had meat and potatoes in one dish. Well I think it's safe to say, casseroles have come a long way since then.

Today, casseroles in my mind are combos of delicious foods that are all in one dish and SO easy to prepare, cook and enjoy. Last week was a busy week for us, it seemed like we had something every single day after work, so an easy meal was exactly what we needed. This casserole was filling, super flavorful and so easy to prepare and throw in the oven when we were ready! I hope you enjoy and please, please share your casseroles with me! I'm new to them, but I am loving them!

Ingredients: 

• 4 cups fresh broccoli
• 1 medium onion, diced
• 6 ounces of mushrooms, sliced (I used a whole carton from the grocery store) 
• 2 garlic cloves, minced
• 2 chicken breasts, cooked and shredded
• 1 cup chicken broth
• 1 cup full fat coconut milk
• 2 eggs
• 1/2 teaspoon nutmeg
• salt and pepper

How to Make: 

1. Preheat oven to 350 degrees. 
2. Cook the chicken and shred (place chicken breasts in a sauté pan covered with water, with a lid on medium heat. Once cooked, place on cutting board and shred with two forks).
3. Steam broccoli until barely cooked, set aside. 
4. Brown the onions and garlic and season with salt and pepper. Add the mushrooms and sauté until cooked. Remove from heat and set aside. 
5. Put the broccoli, onions, garlic, mushrooms and chicken into a casserole pan. 
6. Mix the broth, coconut milk, eggs and nutmeg with salt and pepper. 
7. Pour over the contents of the casserole dish. 
8. Place casserole in the oven and cook for 35 minutes (or until hot in the center)
9. Remove and let sit for 10 minutes. 
10. Enjoy! 

It's no secret Adam and I LOVE spicy food. Anything with hot sauce, jalapeños or sriracha, we're in. I just kind of made this recipe up based on what I know we both love. Warning... this is spicy and might make your nostrils burn a bit, but the burn is worth it especially when you throw some avocado on top. Enjoy!

Ingredients:

• 2 chicken breasts
• 4 tablespoons sriracha 
• 2 limes, juiced
• salt and pepper to taste
• avocado

How to Make: 

1. Mix sriracha and lime juice in a bowl. 
2. Throw the chicken in and let marinade for 30 minutes (I let it sit for about an hour!) 
3. In a pan, heat coconut oil to hot. 
4. Place chicken in pan and cook on each side for 5 minutes. 
5. Slice some delicious avocado and enjoy! 

Happy Monday everyone! This past week I've been trying to look for new delicious recipes to spice up this paleo lifestyle. Sometimes it can get kind of boring. Life gets busy and I find myself cooking plain chicken and veggies too many nights in a row. If you've never been to Lexi's Clean Kitchen, you must go and dig through her recipes. They're delicious and fairly easy to make! I knew I wanted to make this one when I read pineapple in the title. I love it, Adam loves it, it's fresh and so delish. Enjoy! 

Ingredients: 

• 1 pound chicken breasts
• 20 ounce can crushed pineapple
• 1 cup crushed tomatoes
• 2 tablespoons coconut aminos
• 1 tablespoon coconut sugar
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, crushed
• 2 teaspoons grated ginger
• 2 teaspoons paprika
• 1 teaspoon chili powder
• 1/2 teaspoon sea salt 

How to Make: 

1. In a pot, heat ingredients (minus chicken) 
2. Bring to a boil, then reduce heat and let simmer for 10 minutes. 
3. Remove from heat and let marinade cool. 
4. Cut chicken into desired cubes or strips. Place chicken into a bowl and cover with the marinade. Let marinade for up to 24 hours, as few as 2. 
5. Preheat oven to 350. 
6. Place entire contents, chicken and marinade into a baking dish. 
7. Bake for 20 minutes or until chicken is entirely cook. 
8. While the chicken was cooking, I made cauliflower rice. 
9. Once done, serve together and enjoy! 

Yes, you read that title right. I made bread, paleo bread! This is a huge break in the paleo lifestyle for me. Bread is definitely something I've been missing and I'm really glad I found a delicious recipe for those moments when all I want is a sandwich. Now, warning, just because it's paleo doesn't mean it's as good for you as green veggies :) but as my dad has always said, everything in moderation. So when you're craving bread, you go girl, you make that paleo bread and you love it.

The recipe was pretty easy and my house smelled incredible. I'm pretty sure there is nothing better than the smell of bread baking in the oven. Maybe the smell of red wine while you're baking bread, but regardless, bread. (if you're counting, bread was said 9 times, now 10 times in this post, you're welcome).

Okay, what you've been waiting for, the recipe!

Ingredients:

• 3/4 cup almond butter
• 5 eggs
• 1/4 cup coconut oil, melted
• 1 tablespoon honey
• 1 teaspoon apple cider vinegar
• 1/4 cup ground flaxseed meal 
• 3 tablespoons coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt 

How to make:

1. Preheat oven to 350 degrees. 
2. Line a loaf pan with parchment paper. 
3. In a large bowl, combine almond butter (I heated mine up a bit to make it easier to stir), eggs, coconut oil, honey and apple cider vinegar together with a hand blender. 
4. In a separate bowl, mix together the flaxseed, coconut flour, baking soda and salt. 
5. Mix the dry ingredients into the wet ingredients. 
6. Pour the dough into the prepared baking pan. Bake for 30 minutes until browned. 
7. Remove from oven and allow loaf to cool for 10 minutes. Remove from pan and cool on a wire rack. 
8. Enjoy for up to one week. Store in an airtight container in the refrigerator. 

• 1 pound chicken 
• 1 teaspoon chipotle powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• avocado
• lettuce
• goat cheese
• tomatoes 

The last couple weeks have been so busy, so finding an easy chicken dinner has been imperative. I found this recipe online a while back and I'm so glad I did. It's already become one of our go-to easy chicken (paleo!) dinners.

Ingredients:

• 1 pound skinless, boneless chicken breasts (I used two packs of Costco chicken so we could have leftovers) 
• The juice of 2 limes
• 1/2 cup fresh cilantro
• 1/4 cup dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

How to Make: 

1. Preheat oven to 350 degrees.
2. Combine lime juice, cilantro, olive oil, chili powder, salt and pepper in a food processor. Pulse until combined
3. Pat dry chicken breasts and place in a 9x13 glass baking dish
4. Pour marinade over chicken and bake for 25 minutes uncovered. (Mine took about 30 minutes, the chicken was huge!) 
5. Enjoy! 

After a long weekend away, making dinner on a Sunday is the last thing I want to do. But have no fear, this is a very easy, delicious and filling recipe! I have to give Adam all the credit on the recipe, he came up with it on his own! Plus, we made lots of extras so our left-overs will be delicious tomorrow!

Ingredients: 

• Chicken breasts
• Broccoli, cut into pieces
• Mushrooms
• Balsamic Vinegar
• Olive Oil
• Salt
• Pepper
• Cayenne Pepper

How to make: 

1. Heat the oven to 375 degrees.
2. Season the chicken with salt, pepper and cayenne pepper. 
3. Place all the veggies in a 9x13 pan. Toss with balsamic vinegar and olive oil. (I just eyed this, but I would say about 1/3 cup balsamic) 
4. Place the chicken on top of the veggies, drizzle some more balsamic. 
5. Cook in the oven for 25 minutes or until the veggies are softened to your liking. 
6. Enjoy!