Paleo Fried Chicken Liver Po-Boy with Pickle Slaw Recipe

I have a real treat for you today, Fried Chicken Liver Po-Boy with Pickle Slaw! Everyone knows, I love my po-boys.  This recipe pairs healthy chicken livers with crisp and sour pickle slaw. It’s a perfect mix of textures and flavors!

paleo fried chicken liver po-boy with pickle slaw
Paleo Fried Chicken Liver Po-Boy with Pickle Slaw

It’s also very easy to make this recipe AIP compliant by omitting the paleo mayo and black pepper in the slaw recipe.  Simply increase the coconut milk to 3 tablespoons and add a splash of lemon juice. Easy peasy! Continue reading “Paleo Fried Chicken Liver Po-Boy with Pickle Slaw Recipe”

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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Paleo Roast Beef Po-Boy Recipe

I decided to do two blog posts for you today.  As soon as I made my roast beef po-boy for lunch, I knew I had to share it with you.  It was so good, I could have eaten two more of them!  But, I didn’t….only because I was out of roast beef.

Paleo Roast Beef Po-Boy with Red Onion Gravy Recipe
Paleo Roast Beef Po-Boy with Red Onion Gravy Recipe

Roast Beef with Red Onion Gravy Po-Boy

1tablespoon Organic Extra Virgin Olive Oil

¼ red onion, sliced thin

3 slices Roast beef (I like Applegate)

½ cup Beef Broth, Organic

1 tablespoon Arrowroot Starch Flour ( If your diet doesn’t allow arrowroot powder, you may use coconut or tapioca flour instead. Just be sure to fully dissolve in broth and whisk like crazy)

Salt, to taste

2 Romaine lettuce leaves

1 tablespoon paleo Organic Mayo

Hot Sauce, to taste (optional)

Heat oil in skillet over medium/low heat.  Once oil is hot, add red onion to skillet and cook until lightly browned.  Add roast beef to skillet, stir.  Add beef broth, arrowroot powder, and salt; stir or whisk.  When gravy thickens, remove from heat.  Place roast beef onto one lettuce leaf; pour gravy on top. Dollop mayo on top.  You can also top with avocado, pickles, or anything else that makes you happy.  Add hot sauce.  Place second lettuce leaf on top.  Makes 1 po-boy.

Special tips:  You can use extra lettuce leaves to make your po-boy stronger.  And, grab a lot of napkins, cause this is one messy meal!  Enjoy!

Mikey's Paleo Muffins
Mikey’s Paleo Muffins

I’ll be back tonight with my Italian Sausage Mushroom Meatballs recipe.  If you haven’t entered in the giveaway for a box of Mikey’s Muffins, it’s not too late!  I’ll be choosing five winners at 6:00PM CST.  To enter, simply leave a COMMENT below.

I will be notifying winners by email.
 Good pan to use to cook your roast beef and gravy! Click on pic to see more info.

**Affiliate links included in post.  Thanks for helping support Paleo Cajun Lady,**

#paleorecipes #cajunpaleo #poboys #cajunfood #easypaleorecipes #giveaway #Mikeysmuffins #gopaleo

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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Day 10 of The 21-Day Sugar Detox & Paleo Coconut Pecan Bread Pudding Recipe

Paleo Coconut Pecan Bread Pudding
Paleo Coconut Pecan Bread Pudding

As promised, below is the recipe for my Paleo Coconut Pecan Bread Pudding!  I made this particular recipe using Mikey’s Muffins, Cinnamon Raisin flavor.  The flavor was spectacular using these muffins.  You could also use the Original flavor muffins, or your favorite paleo bread recipe.  I did like the cinnamon flavor the muffins added to the recipe.  Yes, I did take one bite.  Although my taste tester approved, I had to check it out for myself.  I’ll definitely be freezing some for after The 21-Day Sugar Detox.

Paleo Coconut Pecan Bread Pudding

                          Paleo Coconut Pecan Bread Pudding
8 Mikey’s Muffins, Original or Cinnamon Raisin or 8 slices of your favorite paleo bread
1 can + 1 cup full-fat Coconut Milk
½ cup Organic Ghee or grass fed butter
5 Egg Yolks
1 Egg White
1 cup Coconut Sugar
4 oz. full-fat Coconut Milk
1 tablespoon Pure Vanilla Extract
1 cup Bob’s Red Mill Unsweetened Flaked Coconut, 12 oz
½ cup Chopped Raw Pecans
Topping
3 Egg Whites, room temperature
4 drops Liquid Stevia or 3 Tbs. Coconut Sugar
1 teaspoon Pure Vanilla Extract
Bob’s Red Mill Unsweetened Flaked Coconut, 12 oz, for garnish
Raw Pecans, for garnish
Preheat oven to 350 degrees F. Place muffins or bread slices in a 9X13-inch baking pan. Scald light coconut milk with ghee or butter. Pour over bread and set aside to soak. Beat 5 egg yolks and 1 egg white in a medium bowl. Add coconut sugar and beat until mixed well. Slowly, add full-fat coconut milk, then vanilla extract. Pour over bread mixture and mix thoroughly. Add coconut flakes and pecans, mix. Bake at 350 degrees F. for 50 to 60 minutes. Remove from oven and set aside. Raise oven temperature to 375 degrees F. Beat egg whites in medium bowl until soft peaks form. Add Stevia or sugar gradually. Add Pure Vanilla extract. Continue to beat until stiff peaks form. Spread mixture over pudding. Sprinkle with flaked coconut and pecans to garnish. Bake at 375 degrees F. for 5 to 7 minutes until meringue turns golden brown. Serve warm. Or, if you’re like me, refrigerate and eat cold.
Serves: 10 to 12

Extra tip:  Be sure your coconut milk is scalding hot when you pour it over your muffins or bread.  Do not let it get cool before adding egg yolk mixture.  If you do, your pudding will not form properly.

Other than the bite of bread pudding (naughty), what did I eat on day 10 of The 21-Day Sugar Detox?

Day 10 Lunch Egg Yolk Scramble with Spinach, mushrooms, red onion, & garlic
Day 10 Lunch Egg Yolk Scramble with Spinach, mushrooms, red onion, & garlic

For lunch, I scrambled the leftover egg yolks from the bread pudding with mushrooms, red onions, spinach, and garlic. Yummy!

Day 10 dinner Paleo Chicken Fricassee with Smothered Collard Greens
Day 10 dinner Paleo Chicken Fricassee with Smothered Collard Greens

Dinner was a paleo version of one of my Cajun favorites, Chicken Fricassee.  I’ll be sharing that recipe with you tomorrow.  I even made a detox approved roux!  I served it with a side of Smothered Collard Greens.  That recipe is coming later this week.  It’s so great to know I can create paleo food that tastes like the food I grew up eating.

I also did another video discussing week one on The 21-Day Sugar Detox, a new cookbook review, and next week’s giveaway.  You can check it out here.  I’ll be posting it on tomorrow’s day blog.  I will have a day and night blog tomorrow.  There is just so much I want to share with you to help you on your paleo journey.

I hope you enjoy the recipe!  Come back tomorrow for a new recipe and more.  Don’t forget to enter my giveaway for Mikey’s Muffins.  Just leave a COMMENT on any post this week.  I will be picking 5 winners!  All it takes is a COMMENT!  You could use them to recreate this recipe!

To make it a little easier for you to leave a COMMENT, I’ll ask you a question.  What is the hardest part of eating paleo, for you?

This post contains affiliate links.  If you make a purchase through one of these links, I may receive compensation.  Every purchase is appreciated.  This is how I keep this blog alive.

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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