Paleo Pizza Popovers

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I am pretty sure every person reading this blog enjoys pizza.  I’m also fairly certain that most people reading this blog either eat unhealthy versions of pizza or go way out of their way to try and make a healthy version?  I may be wrong, but sometimes you really want PIZZA (and there are recipes for that), and sometimes you just want the pizza flavor.  This is for the time when you feel lazy, don’t necessarily need the bread texture, but do crave some Italian without the guilt.  These popovers can be made tons of different ways.  I currently have a sweet and savory option on the blog, but the pizza version gets it’s own post.
Paleo Pizza Popovers
Ingredients:
3 Tbsp arrowroot or tapioca starch
2 Tbsp coconut flour
1/4 tsp salt
4 large eggs, room temp
1/4 cup canned coconut milk
1/4 cup water
1 Tbsp ghee or coconut oil
1 tsp Italian seasoning
5 slices pepperoni minced
Directions:
Preheat oven to 450F. In a small bowl combine the flours and salt.  In another medium bowl, whisk the eggs lightly and add the coconut milk and water.  Add the flour mixture and combine until smooth. Add in the seasoning and pepperoni. Put a little oil in each of the 6 muffin tins.  Put the muffin tin and oil into the oven for 5 minutes and remove.  Pour 1/4 cup batter into each muffin tin.  Cook for 15 minutes and reduce heat to 350F.  Cook until golden brown, which could be another 15 minutes. Serve over homemade basil pesto or red sauce.  Garnish with fresh basil.

Crockpot Chicken 4-ways

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Sometimes I go back and forth on whether or not to post recipes that don’t really have recipes!  However, when I think about it, these types of things are what I eat most of the time.  I pick whatever veggies I have on hand and whatever protein I have thawed, throw on the spices that correlate with the cuisine I’m craving and BAM….you have Mexican, Italian, Asian, etc.
Crockpot Chicken 4-ways
Ingredients:
Tomatoes, whole if cherry, chopped if large
Bell peppers, cut into strips
Onions, cut into strips
Chicken (any variety of cuts, breast, thighs, legs, etc)
Spice blend (I have done this with several different Penzey spice blends but you could use any you have! I use Herbs to Provence plus salt for Italian, my own taco seasoning blend for Mexican, a blend called Northwoods for American, and curry for Middle Eastern)
Directions:
In the bottom of the crockpot, pour in all your tomatoes, then layers on your peppers and onions.  On top of your veggies, layer your chicken and generously season your chicken with whichever spice blend you intend to use!  Place the crockpot on high for 4 hours or low for 6 and it will be all ready to go.  If you use chicken with the skin on, I usually turn on the broiled in the oven and place the chicken on a baking sheet and pop it under the broiler for a few minutes to crisp up the skin because no one likes soggy chicken skin.  Since the spices are going directly on top of the chicken, it would be a shame to remove the skin with all the flavor!  However, if you didn’t have skin, then you don’t need to worry about that step.