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Small Farm Big Life

Drinks

Paleo BBQ Chicken Salad

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As spring heads into summer I start craving salads. I stop making heavy, warm soups and move on to lots of delicious greens. This barbecue chicken salad is super easy to put together and super delicious.

I cook the chicken breasts in my Instant Pot while I cut up the veggies. Thawed chicken breasts take about 10 minutes and frozen take around 22 minutes in the Instant Pot. When they are done I let the pressure slow release and then take the lid off so the chicken can cool.

I shred the chicken breasts with a fork in the pressure pot and then turn the saute feature on. I add the barbecue sauce and heat through so the chicken takes on the barbecue sauces flavor. I used plum barbecue sauce I made last summer, but your favorite sauce will work too.

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Paleo BBQ Chicken Salad

This barbecue chicken salad is easy to make and full of healthy ingredients. 

  • Author: Elaine VanVleck
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Category: Salads

Ingredients

Salad:
2 Boneless, Skinless Chicken Breasts, cooked
3/4 cup Barbecue Sauce
6 cups Romaine and Read Leaf Lettuce, chopped
1 medium Tomato, sliced
1 cup Canned Corn Kernels, drained
1 small Red Onion, diced
1 ripe Avocado, sliced
1 Red Pepper, diced
1/2 fresh Cilantro bunch, chopped

Paleo Ranch Dressing:
1/2 cup Mayonnaise
1/4 cup full-fat Canned Coconut Milk
1 tsp. Dried Parsley
1/2 tsp. Dried Dill
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Sea Salt
1/4 tsp. Coarse Black Pepper

Instructions

Cook the chicken breasts until juices run clear and they are completely done. I used my Instant Pot (pressure pot) to cook mine. For thawed chicken breasts it takes about 10 minutes. If the chicken breasts are still frozen it takes about 22 minutes.

Cut up the lettuce, tomato, onion, avocado, cilantro and red pepper. Set aside.

Add the ranch ingredients to a jar. Using a stick blender mix them all together thoroughly. You can stir or whisk the ingredients, but the stick blender is much quicker and easier. If you don’t own a stick blender you should add it to your wish list! They are amazing for making dressings.

When the chicken breasts are done shred them with a fork or by placing them in your mixer with the paddle attachment. Heat the chicken breasts with the barbecue sauce so the flavors meld. I did this in the Instant Pot using the saute feature.

In a large bowl or individual serving bowls add the chopped lettuce, tomato, corn, onion, avocado, pepper and cilantro. Add the barbecue chicken once it has cooled. Drizzle the ranch dressing over the salad and serve.

Notes

I used plum barbecue sauce that I canned last summer. You can use whatever your favorite barbecue sauce is for this recipe.

Keywords: paleo, gluten free, dairy free, salad, barbecue, bbq

Sugar Free Broccoli Salad

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I love broccoli salad! I’ve found that I don’t need the added sugar in the salad to make it delicious. The raisins are plenty of sugar to balance out the tanginess of the apple cider vinegar in the dressing.

I’m not eating sugar or flour right now while I try to keep my inflammation numbers down after lowering my thyroid medicine dosage. I was on the hunt for things I could add into my diet and instantly thought of broccoli salad. But the sunshine salad recipes I was finding had a lot of added sugar. Even the healthier versions had honey. This recipe is my solution.

This recipe for a sugar free version of broccoli salad is easy to put together (especially if you buy the precut broccoli florets). It stores well in the fridge for a few days. I think it gets tastier the second day after the dressing has had time to meld all the flavors.

It’s also great to pack in a lunch or for a picnic. This recipe for broccoli salad will be in heavy rotation for us this summer. I can’t wait to make it with fresh broccoli from our garden!

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Sugar Free Broccoli Salad

This sugar free version of broccoli salad is easy to make and even better to eat the second day.

  • Author: Elaine VanVleck
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Category: Salads
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Ingredients

1 small Red Onion, finely diced
2 pounds Broccoli Florets (approximately 2 heads of broccoli)
1/2 cup Sliced Almonds
1/4 cup Sunflower Seeds
1/2 cup Raisins
6 slices Bacon, cooked crisp & thinly sliced
1 cup Mayonnaise
4 Tbsp. Apple Cider Vinegar
1 tsp. Sea Salt
1/2 tsp. Coarse Ground Black Pepper

Instructions

Place onion, broccoli, almonds, sunflower seeds, raisins and bacon in a large bowl.

In a jar place mayonnaise, apple cider vinegar, sea salt and pepper. Blend together with an immersion blender or by hand with a whisk. (The immersion blender will make the creamiest version of this dressing.)

Pour dressing over salad and stir until coated. Store in fridge for at least two hours before serving. This salad is the tastiest when the dressing is given time to meld with the salad.

Notes

I used regular raisins in this recipe, but golden raisins would also be delicious.

Keywords: broccoli, salad, sugar free, gluten free, summer

Gluten Free Chocolate Chip Oatmeal Bars (GF)

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These gluten free Chocolate Chip Oatmeal Bars are really easy to put together and work great to pack for lunch. They come together in one mixer bowl with little mess and clean up.

My favorite way to eat them is warm with a little coarse sea salt on top. They are rich and delicious! I used almond butter for this batch, but peanut butter or another nut or seed butter would work great.

GF Chocolate Chip Oatmeal Bars are great on the go when you need a snack. After they cool I put them in sandwich bags to have on hand to pack in lunches or to grab on the go.

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Gluten Free Chocolate Chip Oatmeal Bars (GF)

These chocolate chip oatmeal bars mix together quickly and are a delicious treat!

  • Author: Elaine VanVleck
  • Prep Time: 15
  • Cook Time: 26
  • Total Time: 41 minutes
  • Yield: 15 bars 1x
  • Category: Desserts
  • Method: Baking
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Ingredients

2 large Eggs
1/3 cup Granulated Sugar
1 cup Brown Sugar
1/4 cup Almond Butter (or your nut butter of choice)
1/2 cup Unsalted Butter, softened
1 tsp. Vanilla Extract
1 1/2 cups Gluten Free Flour
1 1/2 cups Rolled Oats
1 tsp. Baking Powder
1/2 tsp. Sea Salt
1 1/2 cups Semi-Sweet Chocolate Chips

Instructions

Preheat oven to 350 degrees.

Mix eggs, sugars, almond butter, butter and vanilla together in a mixing bowl until well combined into a creamy mixture. Add the flour, oats, baking powder and salt. Mix until just starting to combine. Add the chocolate chips and mix all ingredients together.

Grease a 9×13 inch pan with coconut oil or butter. Spread bar mixture into the pan evenly.

Bake at 350 degrees for 25-30 minutes or until the edges of the bars are browned.

Notes

Almond butter can be replaced with peanut butter or whatever nut or seed butter you prefer.

After the bars have cooled a little I like to sprinkle coarse sea salt over them.

Keywords: bars, chocolate chip, oatmeal, almond butter, gluten free

Gluten Free Lemon Bars

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It’s starting to warm up in the PNW and that means I start craving lighter foods. We’ve been replacing soups with salads and heavy brownies with these delicious gluten free Lemon Bars.

These gluten free Lemon Bars are easy to put together quickly and can be stored covered in the refrigerator for a couple of days. This makes them an easy dessert to make ahead and have ready to go.

We also have an abundance of eggs right now, so any recipe that uses more than two eggs is on heavy rotation here. I made these gluten free Lemon Bars with goose eggs, so they may be darker than yours if you are using chicken eggs or store bought eggs. I love the dark yellow color goose and duck eggs produce!

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Gluten Free Lemon Bars

Gluten free Lemon Bars are delicious right out of the fridge for a quick dessert. You can make these a couple of days in advance and store them covered in the fridge.

  • Author: Elaine VanVleck
  • Prep Time: 15
  • Cook Time: 32
  • Total Time: 47 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking

Ingredients

Crust:
2 cups Almond Flour
1/4 cup Coconut Flour
5 Tbsp. Granulated Sugar
3 Tbsp. Tapioca Flour
1/2 tsp. Sea Salt
1/2 cup Unsalted Butter, cold & diced

Filling:
4 large Eggs
1/2 cup Granulated Sugar
1/3 cup Lemon Juice
2 drops Lemon Essential Oil
2 Tbsp. Tapioca Flour
1/8 tsp. Sea Salt
1 tsp. Beef Gelatin Powder

Instructions

Make the crust first. Grease an 8 x 8 pan with coconut oil. Place almond flour, coconut flour, sugar, tapioca flour and sea salt in a mixer bowl. Dice the cold butter into the bowl in little slivers. Beat ingredients together until crumbly. Press crumbly mixture into the greased 8×8 pan. Bake 10-12 minutes or until lightly golden.

While the crust is baking, mix together the filling.

Put eggs, sugar, lemon juice, lemon essential oil, tapioca flour, sea salt and gelatin into a mixing bowl. Beat at medium high until all ingredients are combined together. Leave in mixing bowl until ready to pour into crust. Prior to pouring into crust mix one more time to combine ingredients that may have settled.

Pour filling into baked crust and return to oven for 18-20 minutes or until firm in the center. Cool completely before sprinkling with powdered sugar and cutting. Refrigerate until you are ready to serve. 

Notes

I used lemon juice from a bottle. I didn’t have lemons and living rural I can’t always get good lemons locally.

You can omit the lemon essential oil, but it does give this dessert a more intense lemon flavor. For more information on Essential Oils you can visit my Young Living page.

Keywords: lemon, gluten free, bars, easy, quick

Air Fryer Salt & Pepper Roasted Cashews (GF, DF)

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I love roasted nuts for a snack, but I have a hard time finding brands that use an oil I feel ok eating. And when I do find roasted nuts with an ingredient list that I will eat they are spendy.

This recipe for Air Fryer Salt & Pepper Roasted Cashews makes a tasty snack in ten minutes. I like to turn to healthy fats and protein when I’m having a sugar craving and these work perfectly to satiate my hunger.

I purchase the organic, unsalted, unroasted cashews at Costco, but you can also find them in many store’s bulk sections and Thrive Market carries them too. Make sure you buy unsalted and unroasted in order for this recipe to turn out correctly.

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Air Fryer Salt & Pepper Roasted Cashews (GF, DF)

This recipe makes a quick, healthy snack. I love to eat them warm from the air fryer!

  • Author: Elaine VanVleck
  • Prep Time: 4 minutes
  • Cook Time: 6 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Snacks
  • Method: Air Fryer
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Ingredients

2 cups Whole, Unsalted, Unroasted Cashews
2 Tbsp. Avocado Oil (or high heat oil of your choice)
2 Tbsp. Brown Rice Flour (or flour of your choice)
1 tsp. Sea Salt
1 tsp. Nutritional Yeast
1/2 tsp. Ground Black Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder

Instructions

Place cashews in a bowl. Pour oil over the nuts.

Mix together the flour and spices. Pour the dry ingredients over the nuts and stir thoroughly.

Pour nut mixture into air fryer basket and spoon any oil/spice mixture left in the bowl over them.

Cook at 350 degrees for 6 minutes. Open and shake the basket every 2 minutes so the nuts get cooked evenly.

Immediately remove the nuts from the air fryer and pour into a bowl to cool. The nuts will continue to cook in the bowl a little, so it’s ok if they look a little pale. They will all be a light golden brown shortly.

Notes

Make sure the oil you choose to use is meant for hight heat cooking.

The flour is to bind the spices to the nuts with the oil. You can use something other than rice flour.

You could leave out the nutrional yeast, but it is what gives them the tangy flavor you taste in store bought nut mixtures.

Keywords: cashews, air fryer, roasted, gluten free, dairy free, snack