All Things Buffalo

By Molly Winsten of @onmollysplate

OK. It’s February. It’s cold (in most places) and the shine of the holidays has long since worn off.

So what is there to get excited about? Valentine’s Day of course! And what do you need to SPICE UP that special evening? Buffalo spiced everything!  

This post has some classic Whole30 recipes, along with some new and creative ideas to make your spicy evening all the more fun. Now let’s spice it up!  


Classic Buffalo Chicken Wings

Spicy, crispy, a tad salty, and a total crowd pleaser, this recipe could not get easier!

Ingredients:

  • 2 pounds chicken wings, cut into drums and flats
  • ½ cup hot sauce (I like classic Frank’s Red Hot)
  • ¼ cup coconut oil or extra light tasting olive oil
  • Juice of ½ lemon
  • Extra tablespoon oil of choice
  • Salt & Pepper to taste

Recipe:

Preheat the oven to 425 degrees. Place a rack on a cookie sheet. Place wings on rack, drizzle with extra tablespoon of oil and sprinkle with salt and pepper. Bake for until crispy and cooked through, about 30-40 minutes depending on size. Remove from oven, and let cool slightly. Meanwhile, whisk other ingredients together. Toss sauce with wings in a large bowl. Serve with celery, carrots, and Whole30 compliant ranch!


Buffalo Chicken Dip

Ingredients:

  • 1 pound cooked chicken breast, shredded
  • ½ cup hot sauce (I like classic Frank’s Red Hot)
  • 8oz dairy free “cream cheese” such as Kite Hill, or 4 oz coconut cream
  • ½ cup homemade mayo
  • Juice of ½ lemon
  • Extra tablespoon oil of choice
  • Salt & Pepper to taste

Recipe:

Melt “cheese” or coconut cream in a sauce pan over medium heat. Stir in all other ingredients. Heat until bubbling. Serve drizzled with Whole30 compliant ranch and topped with scallions. Delicious over a baked potato or to dip veggies in!


Buffalo Cauliflower

Ingredients:

  • 1 head cauliflower, cut into florets
  • ½ cup hot sauce (I like classic Frank’s Red Hot)
  • ¼ cup coconut oil or extra light tasting olive oil
  • Juice of ½ lemon
  • Salt & Pepper to taste

Recipe:

Preheat the oven to 425 degrees. Cover a cookie sheet with foil. Mix all ingredients except cauliflower together. Toss florets in sauce, and place on foil lined sheet. Bake for until crispy and cooked through, about 25-30 minutes depending on size. Remove from oven, and let cool slightly. Serve with Whole30 compliant ranch!


Buffalo Chicken Chili

Ingredients:

  • 1 yellow onion, chopped
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves chopped garlic
  • 2 tablespoons olive oil
  • 2 pounds cooked chicken breast, shredded
  • 6 cups chicken broth
  • 1 cup hot sauce (I like classic Frank’s Red Hot)
  • 1 cup coconut cream
  • 8oz dairy free “cream cheese” such as Kite Hill, or additional 6 oz coconut cream
  • Juice of ½ lemon
  • Cilantro
  • Sliced Red Onion
  • Salt & Pepper to taste

Recipe:

In large soup pop, sauté onions, garlic, carrots, and celery in olive oil until translucent. Stir in shredded chicken and broth. Bring to a boil and add hot sauce. Add more or less depending on desired spice level! Reduce to a simmer and stir in coconut cream and “cream cheese.” Simmer and stir until smooth. Add in lemon juice and salt and pepper to taste. Top with cilantro and red onion!

Molly Winsten, MS, RD works in the world of allergy-friendly cooking and baking. Her goal is to make everything #foodinclusive for any and all dietary restrictions. She lives in the Boston area. Find her on Instagram at @onmollysplate.

Chicken Fajita Breakfast Casserole

By Bailey Fischer, from Slow Cooked Paleo

Whole30 Certified Coach and blogger/cookbook author extraordinaire Bailey Fischer describes this recipe as “a far cry from the drive-thru breakfast order I used to get from the Mexican fast food restaurant on my way home from a 12-hour overnight shift.”

She adds: “I may have ditched that habit, but my love of chicken fajitas turned breakfast food hasn’t changed. This recipe takes those favorite flavors and drops them into a delicious Paleo casserole that’s much healthier but still quick and easy. It’s a great recipe to use up leftover chicken or change up your usual breakfast routine. If you want to really spice up this recipe, mix a diced jalapeno or a few dashes of cayenne pepper or hot sauce into the eggs.”

This recipe is from Bailey’s new cookbook, Slow Cooked Paleo. You can grab it on Amazon here. It’s an amazing collection of 75 “real-food recipes for effortless, wholesome meals in your slow cooker.”

For more of Bailey’s recipes, tips, and support, visit www.wholekitchensink.com. You can follow her on Instagram @wholekitchensink.

Happy slow cooking!

INGREDIENTS

3 grain-free tortillas (optional) *OMIT if on Whole30

10 eggs

½ cup (120 ml) almond milk or coconut milk

2 cups (250 g) shredded chicken

1 cup (150 g) diced red onion

1 cup (150 g) diced red bell pepper

1 (4-oz/112 g) can diced green chiles

2 tsp (5 g) chili powder

1 tsp cumin

1 tsp salt

½ tsp ground black pepper

GARNISHES (OPTIONAL)

Salsa, homemade or store-bought

Hot sauce

Chopped cilantro

Chopped avocado

DIRECTIONS

Line the slow cooker with parchment paper or coat the insert with nonstick cooking spray. If you’re using grain-free tortillas, layer them on the bottom and up the sides about 2 inches (5 cm).

In a large bowl, beat the eggs and then mix in the dairy-free milk, chicken, onion, pepper, chiles, chili powder, cumin, salt and pepper.

Pour the egg and vegetable mixture into the slow cooker and cook on low for 2 to 3 hours, or until the eggs are set. Top with the optional garnishes.

To freeze, remove the casserole from the slow cooker using the parchment paper and allow to completely cool. You can freeze the entire casserole or cut it into serving sizes and freeze as individual servings. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight, or up to 24 hours. Reheat in the microwave or the oven.

COOKING TIPS

For a fun variation, mix 1 cup (240 ml) of salsa with the beaten eggs and increase the cook time by approximately 30 minutes.

Use chip clips around the rim of the slow cooker insert to hold the parchment paper in place while preparing the recipe.

Whole30 Christmas Recipe Round Up

I normally travel back back home for Christmas but we’re going to skip the pricey Christmas airplane tickets and go a little later. This means I’m on the hook for cooking turkey dinner this year and I’m going to knock it out of the park!

So, here’s what I have planned for the day. I’m going to have my Crock Pot and Instant Pot out to free up some space on my stove top and do what I can ahead of time. Fingers crossed that it goes smoothly. If not, I’ll make extra gravy and get people to douse their food in it–I mean, gravy can fix most anything, right?


APPETIZERS

You know the old adage about eating with your eyes first? It’s so true. Just look how beautiful Fit Living Eats’ Holiday Pomegranate Guacamole on Roasted Sweet Potato Toasts look.

Give your guests something to dip into with this wonderful Paleo Spinach Artichoke Dip by Mary’s Whole Life. Whole30 never looked so good!

These sweet potato cranberry turkey poppers by Unbound Wellness look so deliciously festive. I expect these to fly off the plate as soon as I put them down. This is definitely a make ahead app!


MAIN DISHES

Meet the star of my Christmas dinner this year–Flavor The Moments’ Dry Brined Orange Rosemary Roasted Turkey It looks like a work of art and I plan on parading this out to the table while my guests stand up and applaud the beauty of this turkey! Well, if the standing applause doesn’t happen, there had better be compliments or everyone will be asked to leave.

I’m all about getting anything and everything off the stove top when I have to cook a big meal. Grab your crockpot and whip up these amazing Whole30 crockpot mashed potatoes by 40 Aprons.

My guests aren’t on Whole30 so I’ll be making my traditional Acadian stuffing for them but will cook up this beautiful Riced Cauliflower Stuffing from Mary’s Whole Life for myself and anyone else that wants to try it. I’m pretty sure this will end up on other people’s plates!


SIDE DISHES

Waitrose’s Buttered Turnip and Carrot Mash “Substitute the butter with ghee and you’ve got yourself a delicious Whole30 compliant side dish. This is sure to be a family favourite!”

Primal Gourmet’s Green Bean Almondine “Green Bean Almondine is a classic, French side dish that comes together in just 15 min. This Whole30 version requires minimum effort & yields maximum reward.”

The Endless Meal’s Garlic Bacon Mushrooms “These crazy delicious Garlic Bacon Mushrooms are the ultimate side dish. They’re easy enough to make as a weeknight side yet tasty enough to serve alongside a Thanksgiving or Christmas dinner.”

The Busy Baker’s Garlic Butter Roasted Carrots “These Garlic Butter Roasted Carrots make the perfect holiday side dish for your Christmas or Thanksgiving dinner! They’re on the table in 30 minutes or less with only 4 ingredients!” Remember to use ghee instead of butter.


SAUCES

40 Aprons’ Instant Pot Easy Whole30 Cranberry Sauce With Apples and Rosemary “This Instant Pot Whole30 cranberry sauce with apples and rosemary is the perfect Whole30 cranberry sauce: sweet and tart with no added sweeteners at all!”

Cook Eat Paleo’s Easy Paleo Gravy “This easy paleo gravy is perfect over my favorite mashed potato swap for the holidays—roasted garlic cauliflower celery root mash. Try this gravy over roast turkey and stuffing and you’ll never miss the flour!”