Super Bowl Wing Recipes

8 Easy and Delicious Super Bowl Paleo & GF Wing Recipes

January 10th, 2014 | Appetizers, Chicken, Eating, featured, Recipes


The Super Bowl is quickly approaching so don’t be the one fumbling in the kitchen this year on February 2. In honor of Super Bowl XLVIII, we present to you 8 awesomely delicious, fast and super easy paleo/gluten-free chicken wing recipes for the 8 teams left standing in this weekend’s Divisional Round of the NFL playoffs. Test these epic wings out this weekend and then make your favorites for your Super Bowl party! Trust me, your friends will be impressed.


And for the record, my boyfriend Chris and I made all 8 wing recipes in 1 week. We have been eating wings non-stop for 5 consecutive days. I am on Day 10 of the Paleo Secret 30 Day Challenge and I’ve already dropped 4 pounds…and this is after eating chicken wings for a week. Keep Reading…


Chicken, Butternut Squash & Chard Stir-fry

July 11th, 2013 | Chicken, Recipes

This was a great skillet dish I threw together for dinner with the produce I had in the kitchen and added a little Moroccan spice mixture to it. It turned out great so I thought I would share.  I ate the leftovers for breakfast the next day with half an avocado diced on top…delicious!!


  • 3-4 chicken breasts cut into small chunks
  • 1 bunch of chard (de-ribbed and chopped into small pieces)
  • 1 purple onion (cut into thin slices)
  • 3 cups of butternut squash (cut into small bite-size cubes)
  • 1/2 jar of green olives sliced
  • 1/4 cup chicken broth
  • 2 TBSP coconut oil
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/4 tsp ginger root powder
  • sea salt and pepper

Clean, slice and chop all your veggies. Melt coconut oil in a large skillet on medium heat. Salt and pepper chicken chunks and add to skillet. Cook until browned but not cooked all the way through. Add in onion and butternut squash.  Add in spices.  Cook until squash is fork tender.  Add in broth and chard and cook a few minutes until chard is cooked down.  I used a lid on the skillet to help steam the chard a bit. Toss in the olives at the end and stir to warm entire mixture.  Add in additional sea salt and pepper to taste. Enjoy!!

Recipe by Brenda Walding, DPT, FDN



French Chicken in a Pot (AKA Dutch Oven)

April 11th, 2013 | Chicken, Recipes

This recipe comes to us from Amanda Love, The Barefoot Cook, out of Austin, TX.  She is a chef and expert in nutrition and nourishing foods.  Check out her website for more recipes and to learn more about her services!


Pan Seared Chicken Leg Quarters with Butternut Squash Curry and Cauliflower Rice

March 28th, 2013 | Chicken, Recipes, Sides

This dish is inspired by a recipe I found in the most recent Edible Austin magazine. I tweaked a few things, used chicken instead of quail, and “paleofied” it.  It was quite delicious!  I loved getting the chicken, squash curry and cauliflower rice all in one bite.  Yum! Keep Reading…


Crusty Juicy Chicken Breast

October 4th, 2012 | Chicken, Recipes
Tired of baked chicken breast that comes out so dry it tastes like you’re eating shoe leather? Never fear, we’ve got another quick recipe that will show you how to make a delicious, JUICY piece of chicken in just a few minutes! Let’s go..

Keep Reading…


Chicken Lettuce Wraps with Nut Butter Dipping Sauce

August 28th, 2012 | Chicken, Recipes



  • 2-3 cooked pasture-raised chicken breasts cut into strips (salt and pepper the breasts and  cook them on the stove-top in some butter or oil OR bake them in the oven at 350 with a little oil or water on the bottom of the pan)
  • 1 handful of fresh basil (chopped)
  • 1 handful of fresh mint (chopped)
  • 1-2 avocados (sliced)
  • romaine lettuce for the wraps
  • 1-2 yellow squash julienned
  • 2-3 carrots julienned
  • 1/2 cup raw sunflower or almond butter
  • 1/2 cup coconut milk
  • 2-3 tbsp coconut aminos Keep Reading…