Why I love Otto’s Naturals Cassava Flour!

Paleo Shrimp Po-Boy made with Otto's Naturals Cassava Flour French Bread by Paleo Cajun Lady otto's naturals cassava flour Why I love Otto’s Naturals Cassava Flour! IMG 4993

Those of you who follow me on Instagram and Facebook got to see some pretty amazing meals over the weekend.  I made real gluten-free, paleo French Bread, with Otto’s Naturals Cassava Flour! Yeah, that’s right, French Bread!

Paleo French Bread made with Otto's Naturals Cassava Flour by Paleo Cajun Lady otto's naturals cassava flour Why I love Otto’s Naturals Cassava Flour! IMG 4994 1024x1024
Paleo French Bread made with Otto’s Naturals Cassava Flour

Of course, the first meal I made was a Shrimp Po-Boy.  Before I started eating paleo, the first thing I would ask for, when visiting New Orleans, was a Po-Boy.  Shrimp and Roast Beef were my favorites. Since going paleo, and especially AIP, I never thought I’d be able to enjoy another po-boy, with French bread, ever again. On Saturday, I had my shrimp po-boy…..with French bread! And, man, was it good!

Paleo Shrimp Po-Boy made with Otto's Naturals Cassava Flour French Bread by Paleo Cajun Lady otto's naturals cassava flour Why I love Otto’s Naturals Cassava Flour! IMG 4993 1024x1024
Paleo Shrimp Po-Boy made with Otto’s Cassava Flour French Bread

To make the French bread, I followed the recipe here.  I’m not sure if it can be viewed without an Instagram account, though. Try it and see.  I’m going to ask if they’ll let me post the recipe here; but, it’ll take me a couple of weeks to get it up.

For the shrimp, I used Rachael Bryant‘s recipe for Crispy Shrimp in her Nourish cookbook. If you don’t have this cookbook, you’re really missing out.  It’s one of my top AIP cookbooks! You can get a copy here.
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Now, I’ve told everyone that Otto’s Naturals Cassava Flour is the only flour I’ll use to make a proper Cajun roux.  It’s the only paleo flour that does not create a gritty, weird tasting roux.  Seriously y’all, I’m not fooling around here.  In fact, make sure you check out Paleo Magazine‘s Readers Favorites Holiday cookbook 2015, for my Cajun Chicken and Andouille Sausage Gumbo recipe. I state, quite clearly, Otto’s Naturals Cassava Flour is the only flour I will recommend.  I also have my Blueberry-Peach Cobbler, made with their flour, featured in the same magazine.  I believe it goes on sale at the end of October.  I’ll be sure to let y’all know when it’s available.

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So, what are you waiting for? You seriously need this Otto’s Naturals Cassava Flour! Get yours today HERE!

ottos naturals cassava flour otto's naturals cassava flour Why I love Otto’s Naturals Cassava Flour! Ottos naturals cassava flour

As always, I wish you good health…….and, good food!

*This post contains affiliate links.  If you make a purchase through one of these links, I may receive compensation.  Thank you for helping to support my blogging efforts, here at Paleo Cajun Lady- Tara Perillo

otto's naturals cassava flour Why I love Otto’s Naturals Cassava Flour! fullsizeoutput 281f

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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Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe

Prosciutto Wrapped "Cheese" Stuffed Zucchini Boats by Paleo Cajun Lady zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe IMG 4262

Every day, I hear from at least one person that their kitchen is overflowing with zucchini.  It seems everyone’s crops are producing lots and lots of zucchini.  I recently found myself with the same problem. After making zoodles, zucchini fries, and a big ole block of zucchini cheese, I still had a few left over.  That’s when this Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe was created.

Prosciutto Wrapped "Cheese" Stuffed Zucchini Boats Recipe by Paleo Cajun Lady zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe IMG 4261 1024x626
Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe

Frankly, before I went all paleo and everything, I used to put cheese on just about everything.  I mean, I am part French after all.  That’s why I was so happy when I saw Hayley of I Eat Real Food‘s recipe for Zucchini Cheese in Paleo Magazine.  With a few tweaks, I was able to make it into a fantastic cheese substitute. It’s great melted over burgers, too!

These Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats are bubbly and “cheesy”.  They bring together the flavors of ham and cheese, in a healthier version.  And, they’re completely AIP approved! Enjoy!

Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Yield: 4 servings

Serving Size: 1 zucchini boat

Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe IMG 4262

Ingredients

Instructions

  1. Preheat oven to 375° F.
  2. Place zucchini halves on baking sheet lined with parchment paper, skin side down.
  3. Sprinkle with basil, oregano, thyme, and salt.
  4. Drizzle 1 tablespoon olive oil over each zucchini half.
  5. Place baking sheet on middle rack of oven until cooke through, about 30 minutes.
  6. Remove from oven and allow to cool.
  7. Once cool enough to touch, carefully scoop out flesh from each zucchini half, leaving a small border on skin.
  8. Place zucchini flesh into food processor or blender.
  9. Add lemon juice, garlic, nutritional yeast and remaining tablespoon of olive oil.
  10. Add additional salt, if needed.
  11. Process on high until creamy.
  12. Add gelatin and process on low for 30 seconds.
  13. Pour or spoon “cheese” mixture into hollowed out zucchini skins.
  14. Lay a slice of prosciutto over each zucchini half, tucking underneath.
  15. Place zucchini boats back onto baking sheet.
  16. Put in oven and cook until prosciutto is crispy, about 10 to 15 minutes.
  17. Remove from oven.
  18. Serve while hot and bubbly.
http://www.paleocajunlady.com/prosciutto-wrapped-cheese-stuffed-zucchini-boats-recipe/

Earlier in this post, I mentioned Paleo Magazine.  If you’ve never picked up a copy, let me tell you, you’re missing out.  Paleo Magazine is an amazing source of everything paleo. There are articles on everything from fitness, products, and even autoimmune disease.  Eileen Laird of Phoenix Helix writes an article in each issue, dealing with autoimmune disease.  It also features the hottest names and brands in paleo and AIP.  Oh, and of course, there are lots of recipes.  Even yours truly has contributed a few recipes to Paleo Magazine.  Interested? Subscribe Here!

zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe f1595ccczucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe imp

As always, I wish you good health……….and, good food!

*This post contains affiliate links.  If you make a purchase from one of these links, I may receive compensation.  Thank you for helping to support my blogging efforts here at Paleo Cajun Lady.- Tara Perillo

zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe fullsizeoutput 281f

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!

More Posts - Website

Follow Me:
Twitter zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe twitterFacebook zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe facebookPinterest zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe pinterestGoogle Plus zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe googleplusYouTube zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe youtube

AIP Paleo Sticky Chicken Legs Recipe

AIP Paleo Sticky Chicken Legs Recipe by Paleo Cajun Lady chicken legs AIP Paleo Sticky Chicken Legs Recipe IMG 3894

Recently, when I went to make a new batch of bone broth, I realized I may have a problem. I think I’m addicted to chicken legs! After pulling four full bags of just chicken leg bones from my freezer, I couldn’t hide it any longer. I am hooked on drumsticks! And now, I’m going to get you hooked on drumsticks, with my AIP Paleo Sticky Chicken Legs recipe.

AIP Paleo Sticky Chicken Legs Recipe by Paleo Cajun Lady chicken legs AIP Paleo Sticky Chicken Legs Recipe IMG 3894 1024x576
AIP Paleo Sticky Chicken Legs

AIP Paleo Sticky Chicken Legs Recipe

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 2 to 3 servings

Ingredients

  • 5 or 6 organic chicken legs
  • 2 green onions, sliced (about 1/3 cup)
  • 1/4 cup chopped cilantro leaves
  • 1/2 teaspoon grated ginger
  • 1/4 cup avocado oil
  • 1/4 cup coconut aminos
  • 1 tablespoon fish sauce
  • juice from 1 lemon (about 2 tablespoons)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1/2 teaspoon salt

Instructions

  1. Combine all ingredients in large bowl or resealable plastic bag.
  2. Mix well and place in fridge to marinate for 20 minutes to 1 hour.
  3. Preheat oven to 400 degrees F.
  4. Place chicken legs on baking pan lined with parchment paper.
  5. Brush or spoon marinade on top of chicken legs.
  6. Place on middle rack of oven and cook until internal temperature of chicken reaches 160 degrees F, about 40 minutes.
  7. Remove from oven.
  8. Let sit for 5 minutes.
  9. Serve.
http://www.paleocajunlady.com/aip-paleo-sticky-chicken-legs-recipe/

Chicken legs are an inexpensive way to get protein into your meal. I usually buy mine at Trader Joe’s or on my monthly trip to Costco. Also, I always buy organic, which is a little more expensive than standard non-organic. But, they are so much tastier and better for you. It’s totally worth the small price increase.

AIP Paleo Sticky Chicken Legs  over Green Onion Bacon Fried Rice by Paleo Cajun Lady chicken legs AIP Paleo Sticky Chicken Legs Recipe IMG 3943 1024x1024
Sticky Chicken Legs over Green Onion Bacon Fried Rice

Luckily for me, my last bone broth destroyed all of my chicken leg bones. Now, I can start to rebuild my stash for the next couple of batches. Even though I used only chicken leg bones, my bone broth still came out perfectly gelled. I also usually add chicken feet to the Instant Pot; but, ran out of room in my last batch. Too many chicken legs, you know.

Alright, that’s enough about chicken legs. Other than them, I also love meatballs! I tend to make a batch every week. They’re perfect for quick meals. The reason I’m talking about meatballs is because my recipe for Olive-Bacon Meatballs is exclusively in this week’s newsletter, Paleo Cajun Lady News. I will not be releasing that recipe anywhere else. So, be sure to sign up for my newsletter. I will be featuring lots of newsletter only recipes, discounts, giveaways, and news. And, don’t worry, I don’t bombard you with a bunch of emails everyday. I send one email every week typically. Sometimes, if I get wind of something great, I’ll send you two in a week. That’s it though! Believe me, I can’t handle any more than that. So go sign up!

As always, I wish you good health……and, good food!

*This post contains affiliate links. If you make a purchase through one of these links, I may receive compensation. Thank you for helping to support my blogging efforts, here at Paleo Cajun Lady.- Tara Perillo

chicken legs AIP Paleo Sticky Chicken Legs Recipe fullsizeoutput 281f

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!

More Posts - Website

Follow Me:
Twitter chicken legs AIP Paleo Sticky Chicken Legs Recipe twitterFacebook chicken legs AIP Paleo Sticky Chicken Legs Recipe facebookPinterest chicken legs AIP Paleo Sticky Chicken Legs Recipe pinterestGoogle Plus chicken legs AIP Paleo Sticky Chicken Legs Recipe googleplusYouTube chicken legs AIP Paleo Sticky Chicken Legs Recipe youtube