Gameday Archives - Holistically Engineered

Spiced Chicken Wings (Low Carb and Paleo)

Karen Sorenson — Mon, 12 Jan 2015 09:30:16 +0000

Today is Day 8 of our 30 Day Clean Eating Challenge. So far so good for me and while my diet normal consists of clean low carb and paleo eating, I had indulged on a little too many grain free treats over the holidays. Plus I’m trying to get rid of SIBO so it’s best for me to eat a sugar/sweetener free and low FODMAP diet right now. When I’m on such a restrictive diet I tend to keep my meals very simple so I don’t introduce too many food variables that my body can react to. After awhile it can get a little boring so lately I’ve been experimenting with some new recipes. These Spiced Chicken Wings are marinated in a spice mixture and makes a flavorful wing. The wings still get super crispy even though they are baked and would make a great addition to any of the end of the season football parties you have. No need to wreck your diet…these have clean ingredients!

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Spiced Chicken Wings (Low Carb and Paleo)

Ingredients

8-10 wing sections, cut into pieces
1/4 cup garlic infused olive oil (regular will work too)
1 1/2 tsp cumin
1 tsp paprika
1 tsp real salt
1/2 tsp black pepper
1/2 tsp turmeric
1/2 tsp hot paprika

Instructions

In a small bowl, add the olive oil, cumin, paprika, salt, pepper, turmeric, and hot paprika and stir to combine.
Place the chicken pieces into a resealable bag and add the spice mixture.
Seal the bag and spread the spice mixture evenly over all the chicken pieces.
Let marinate for about 6 hours.
Preheat the oven to 400 F.
Place the wings skin side down, in a single layer on a lined baking sheet.
Bake for 20 minutes and flip the wings over and bake for another 20-25 minutes or until golden brown and cooked through.

https://holisticallyengineered.com/2015/01/spiced-chicken-wings-paleo.html

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Mini Cheese Ball Appetizer (Low Carb and Grain Free)

Karen Sorenson — Mon, 15 Dec 2014 09:30:55 +0000

With the holiday season in full swing there are lots of parties and celebrations going on. It’s always fun to share homemade recipes with family and friends..especially to let people know that going grain free (low carb and/or primal/paleo) doesn’t have to be tasteless. Most of the recipes filling my newsfeed are for sweet treats like cookies and pie. And while I love the occasional (or maybe more than occasional if I’m not careful) sweet treat, it’s nice to have a savory option to share at parties and get-togethers. You’ve probably had the typical cheese ball appetizer that’s usually served with crackers (back in the day) or veggies, but these mini cheese balls are bite sized options to easily share with others. You can easily serve them alongside some veggies or a few homemade crackers, but they are great all on their own.

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Mini Cheese Ball Appetizer

Ingredients

8 oz. cream cheese
8 oz. shredded white cheddar
Zest of 1 lemon
1 Tbsp fresh rosemary
1/4 tsp cayenne
1/4 cup dried cranberries
1/2 cup chopped pecans
1/2 cup diced cooked bacon pieces

Instructions

Place the cream cheese, cheddar cheese, lemon zest, rosemary, cayenne, and cranberries in the food processor and puree until smooth.
Cover the mixture and chill for at least 30 minutes.
In a bowl or on a plate combine the pecans and the bacon.
Using a small cookie scoop, scoop out a portion of cheese mixture into your hands and roll into a ball (makes 18 cheese balls). Then place the ball in the pecan/bacon mixture and gently roll the ball to evenly coat.
Repeat with the remaining cheese mixture and refrigerate for 30 minutes.
Stick a toothpick into the cheese balls and place onto a platter to serve. (Serve alongside veggies or homemade crackers, if desired)

Notes

Inspired by A Spicy Perspective

https://holisticallyengineered.com/2014/12/low-carb-cheese-ball-appetizer.html

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Tuna Melt Bites (Primal and Low Carb)

Karen Sorenson — Mon, 01 Sep 2014 09:30:19 +0000

When I first changed my diet I quickly found my love for cooking and I usually don’t mind cooking most of my meals. Every once in awhile life gets too hectic and I love easy meals that are ready in minutes. These Tuna Melt Bites are just the thing! I quickly prepared some tuna salad like I normal would: wild tuna, homemade mayo, chopped celery, salt, pepper, and a touch of ketchup (just like my Mom always did, except I use homemade or paleo ketchup). I filled endive leaves with the prepared tuna salad, topped with some grassfed cheddar cheese, and popped them under the broiler to melt the cheese. So easy to make! I used endive leaves as my low carb and grain free veggies vehicle of choice, but you could use other veggies like cucumber.

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Tuna Melt Bites (Primal and Low Carb)

Ingredients

1 batch of prepared tuna salad (your favorite way to make it--1 1/2 cup yield)
10-15 endive leaves
1/2 cup grated grassfed cheddar cheese

Instructions

Fill the endive leaves with tuna salad and place on a baking sheet.
Top with cheddar cheese and place under the broiler for 1-2 minute or until the cheese has melted.
Garnish with chopped tomatoes and chives, if desired.

https://holisticallyengineered.com/2014/09/primal-tuna-melt-bites.html

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Chicken Fajita Stuffed Peppers

Karen Sorenson — Mon, 19 May 2014 09:30:22 +0000

Chicken Fajita Stuffed Peppers Recipe

I know I missed Cinco de Mayo and didn’t post this recipe in time, but Chicken Fajitas all great all the time. These stuffed peppers have all of the flavors of chicken fajitas with none of the grains. I used my Homemade Fajita Seasoning which is easy to throw together and much better quality (i.e. no fillers or added sugar) than store bought seasoning. The muffin tin trick makes a great holder for cooking stuffed peppers no what you decide to fill them with.

Also, if the weather is already too warm where you are to turn on the oven you can always cook these peppers in a cast iron pan on your grill.

P.S. If you make any of my recipes I’d love to see them on Instagram so definitely tag me with @holisticallyeng

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Chicken Fajita Stuffed Peppers

Ingredients

2 chicken breasts, cooked and shredded
1/2 a large yellow onion, chopped
2 cups cauliflower "rice" (learn how to make it here)
2 Tbsp Fajita seasoning (get a homemade recipe here)
2/3 cup of water
6 bell peppers

Instructions

Preheat oven to 350 F.
Trim the tops off the bell peppers and remove the seeds.
Place the bell peppers into the cavity of a muffin tin (regular or jumbo depending on the size of your peppers). And place the muffin tin pan on a baking sheet.
Heat ghee or cooking oil of choice In a large skillet over medium heat. Add the onions and cook for 2-3 minutes.
Next, add the cauliflower rice and cook for another 2-3 minutes.
Add the chicken, seasoning, and water then stir to combine. Cook for an additional minute.
Fill the cavities of the peppers with the filling and then top with cheese (if desired)
Place the peppers in the oven and bake for 25-30 minutes.

https://holisticallyengineered.com/2014/05/chicken-fajita-stuffed-peppers.html

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How to Make Brussels Sprout Chips

Karen Sorenson — Fri, 31 Jan 2014 09:30:44 +0000

I was so excited when I received a dehydrator for Christmas. I couldn’t wait to dive in and start using it! I ended up having brussels sprouts in my weekly vegetable CSA and wasn’t sure what to do with them since I’m not really a fan of brussels sprouts. After looking around YouTube for inspiration, I finally came across the idea of making Brussels Sprout Chips. If you normally hate Brussels sprouts, I promise you’ll LOVE these chips.

P.S. Am I the only one that forgets to use the “s” Brussels Sprout all the time?

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Make Ahead Freezer Meatballs

Karen Sorenson — Fri, 10 Jan 2014 09:30:37 +0000

The 30-Day Squeaky Clean Eating Challenge started on Monday so to prepare last weekend I made some make ahead meals so after a long day of work I could mindlessly make dinner without have to think about it much. One of the dishes I made was Italian Meatballs, which are great for those doing a Whole30 or 21 Day Sugar Detox. The great thing about these meatballs is that I cooked them, let them cool, and prepared them for the freezer. I portioned them out into dinner sized servings so when I get home from work, I can throw the meatballs in some marinara sauce (or whatever your favorite sauce is…BBQ or Teriyaki would work great too) on the stove over medium heat and cook until the meatballs are heated through. They will be great served over zucchini noodles.

So easy!

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Grain Free Mozzarella Sticks

bennrobin — Mon, 30 Dec 2013 09:30:53 +0000

With New Years and the end of football season parties it’s always nice to have a few healthy options available to munch on. I had been wanting to make my own Mozzerella Sticks for awhile, but I hadn’t gotten around to it since I usually like to stay away from dairy so I don’t have any digestive issues resurface themselves. I finally decided to give it a try and boy am I glad I did. I used pork rinds in this recipe and if you’re worried about the quality of the pork rinds/cracklings you can always make your own. The book Beyond Bacon (get it here) has an easy recipe that you can make with or without the seasoning.

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Chocolate Covered Cheesecake Bites

Karen Sorenson — Mon, 23 Dec 2013 09:30:13 +0000

Today I’m sharing a guest post I did for Kyndra over at Peace, Love, and Low Carb. I created a super easy no bake dessert that would make a great dessert any time of year, but especially for the holidays. I didn’t get a chance to try it, but if you need a dairy free version you could probably make these with some almond or chasew “Cream Cheese” if you add about 1/2 cup melted coconut oil to the “cheese” mixture.

The holidays can be a busy time full of parties, gatherings, and of course delicious food. Holiday cooking usually requires using your oven and scheduling to make sure everything gets cooked at the right time. That’s why it’s always nice to have a no bake dessert recipe to share at holiday parties and get-togethers. These creamy bite sized morsels make the perfect no bake treat. Your friends and family will love them!

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Lemon Meringue Cookies

bennrobin — Mon, 16 Dec 2013 09:30:50 +0000

For the holidays I wanted to make some meringue cookies, but plain meringue cookies seemed a little boring. I also wanted to have a try for those that don’t care for chocolate could also enjoy. Not like chocolate? That’s crazy talk! Alright, I know some people do not like chocolate and that’s perfectly normal. Lemon Meringue Pie is a popular non-chocolate dessert and I knew it would be great in cookie form. These Lemon Meringue Cookies were the result.

I can honestly say I love chocolate and I’m normally not a fan of non-chocolate desserts, but these were a home run! The tartness of the lemon filling pairs perfectly with the sweet meringue cookie.

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Pizza Spaghetti Squash Casserole

bennrobin — Wed, 20 Nov 2013 09:30:00 +0000

Pizza Spaghetti Squash Casserole Recipe

So the other day my mom shared a recipe on Facebook that was a pizza spaghetti bake that used pasta as the main ingredient. My mom usually does a good job of reducing carbs because she loves the results she gets when she leaves them out of her diet, but every once in awhile she’ll find recipes that she wants to try that are full of carbs and other non-real food ingredients. Since it’s my mother I don’t want to come off as overbearing and fanatical about not eating grains, etc. so I just left her a lovely comment saying I could make a delicious version without the pasta!

One of my favorite substitutes for pasta is spaghetti squash and I knew it would be perfect in this dish. Maybe it was because I hadn’t had pizza in awhile, but that was one of the best dinners I’ve had all year. Even my fiance, who hates spaghetti squash, loved it. I was so glad a had a few meals worth of leftovers!

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