Chicken Salad

Paleo Chicken Salad

2 1/2 cups cooked & shredded chicken breast meat (leftover rotisserie chicken works great & saves time)

1 cup seedless grapes, sliced in half

1/2 -1 cup chopped raw pecans or slivered raw almonds, toasted

1/2 cup finely sliced celery

2 tbsp very finely diced sweet onion

1/2 cup Paleo mayo (more or less to your taste, I use just enough to wet my chicken salad without everything swimming in mayo)

1/2 tsp sea salt 

1/4 tsp fresh ground pepper

1/2 tsp celery seed

*optional: 2 tbsp finely chopped fresh tarragon

dash cayenne pepper

Combine all ingredients in a large bowl and serve over fresh greens or wrapped in lettuce.

Sweet Potato Casserole (Grain Free, Paleo, Primal)

Bake the sweet potatoes at 400ºF for 45 minutes, until soft. Then remove the skins before using in this recipe.

Serves 8

For the Potatoes
3 cups baked sweet potatoes (about 5 large potatoes)
1/4 cup honey
2 large eggs, beaten
1/2 cup unsalted butter or ghee, melted
1/2 cup coconut milk (or heavy cream)
1 1/2 teaspoons vanilla extract
1/4 teaspoon Celtic sea salt

For the Topping:
1 cup almond flour
2 tablespoons coconut flour
2 tablespoons honey
1/8 teaspoon Celtic sea salt
4 tablespoons butter or ghee, melted
1 cup chopped pecans

Directions:
Preheat oven to 350ºF and adjust rack to middle position. Place sweet potatoes, honey, eggs, butter, coconut milk, vanilla and salt in a mixing bowl. Mash potatoes and stir until all ingredients are thoroughly mixed. Pour into an 11 x 7-inch baking dish.

Place almond flour, coconut flour, honey, salt and butter in a medium mixing bowl. Stir until combined. Stir in pecans. Sprinkle pecan mixture in an even layer over the sweet potatoes. Bake for 20 minutes until golden brown.

http://deliciouslyorganic.net/sweet-potato-casserole-grain-free-paleo-primal-gaps/