Miso Ginger Chicken Thighs (Paleo)

Has anyone else experienced a rut with chicken? This happens to me all the time. This protein has the tendency to be overcooked easily, and I am not a fan of dried out chicken. Enter my new favorite chicken product, chicken thighs. They are packed with flavor, healthy fats, and are a lot more satisfying to me than chicken breasts. Incorporating the thighs into my diet always help me get me back on the chicken loving train.

Chicken thighs are great on their own cooked with olive oil and minimal spices. You probably know I have been obsessing over all of the Asian-inspired recipes lately if you follow me on Instagram. It was only a matter of time before I came up with an Asian marinade! The chicken thighs are baked in the oven which makes for quick and easy clean up. The baking method also helps make the chicken thighs extremely crispy.

The flavor of the miso and the ginger comes from the Ginger Bou Miso Broth cubes. All of their broth cubes are great for cooking soups, stews, and so on. You can make sauces or pastes with them, which is how I created this recipe. You’ll need 1/4 cup of hot water to dissolve the cubes in. The mix will turn into a delicious, thick miso paste after mixing the water thoroughly. This paste is complimented by sesame oil, soy sauce, red pepper flakes, rice wine vinegar and date syrup. It makes a delicious chicken thigh marinade.

Recipe:

Miso Ginger Chicken Thighs (Paleo)

Prep Time10 mins
Cook Time44 mins
Total Time54 mins
Course: Dinner
Cuisine: Asian-inspired

Ingredients

  • 2 cubes Bou Miso Ginger
  • 1/4 cup hot water
  • 3 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 3 tbsp soy sauce can sub coconut aminos or tamari
  • pinch of sea salt
  • 1/4 tsp red pepper flakes can add more if you like it spicier!
  • 1 tbsp date syrup

Instructions

  • Dissolve and mix the Bou Miso Ginger cubes into 1/4 cup of hot water. Make sure everything is combined and that there are no clumps. It should resemble a sauce or paste. 
  • In a bowl, mix together the miso and water sauce combination, the soy sauce, the sesame oil, salt, red pepper flakes, rice vinegar and date syrup.
  • Put the chicken in a container or bag to marinade in the sauce. Make sure the sauce covers all of the pieces of chicken. 
  • Marinate the chicken in the sauce overnight in the refrigerator. If you do not have enough time, you can marinate in the refrigerator for an hour, but I do not recommend doing it for much shorter. 
  • When ready to bake, preheat your oven to 425F. 
  • Place your chicken on an oven rack stacked on top of your oven-safe pan. The oven rack will help the chicken get crispier.
  • Top the chicken thoroughly with sesame seeds. 
  • Bake the chicken for 22 minutes, flip, and bake for an additional 22 minutes. 
  • Top the chicken with sesame seeds and chopped green onions. Taste great over rice or on its own! 

The recipe suggest that you leave the chicken thighs marinating in the sauce overnight so that the chicken can truly pick up all of the flavors. If you don’t have enough time, you can marinade them for an hour in the fridge. I do not recommend going much shorter than that. Once they are done, I love topping them with more sesame seeds and lots of chopped green onion!

Lastly, let me know if you decide to make the Miso Ginger chicken thighs and I would absolutely love to hear what you think! If you remake them on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy! 

xo,

Cori

“Cheesy” Paleo Egg Muffins (Gf, Df)

I’m definitely more of a savory girl when it comes to breakfast. Give me all of the eggs, bacon, potatoes; you name it. When it comes to bringing breakfast on the go, it definitely can be easier to throw in a yogurt or a bar. I do this more often than I’d like to, which is why I created these delicious, Paleo egg muffins with a hint of “cheesiness”!

The hidden stars of the show in these Paleo egg muffins are the coconut milk and nutritional yeast. They add an amazing layer of creamy, “cheesiness” behind the scenes. Nutritional yeast is a deactivated yeast that adds a delicious flavor of cheese to dishes without adding dairy. It is extremely popular in vegan dishes and products. Although this dish is not vegan, it still adds an incredible flavor that you won’t want to miss!

There are an abundance of veggies included which helps round these muffins out to be a great balanced breakfast option. They’re packed with all the healthy fats to keep you full throughout the morning. That is definitely a required quality for my breakfast choices each morning. My favorite part about the muffins are that they are extremely customizable. If you don’t like chicken sausage, leave it out. Love tomatoes? You can add those in too! The base of this recipe is a great vehicle for you to make your own version of breakfast in the size of a muffin.

Recipe:

“Cheesy” Paleo Egg Muffins (Gf, Df)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Dairy Free, Egg, Egg Muffins, Gluten Free, Healthy breakfast, Meal prep, Paleo

Ingredients

  • 10 pasture raised eggs I use Vital Farms
  • 1/3 cup coconut milk
  • 3 tbsp nutritional yeast
  • 1 cup mushrooms chopped
  • 1/2 cup yellow onion chopped
  • 2 handfuls baby kale
  • 2 links chicken sausage I used Applegate brand pre cooked Chicken & Apple sausage
  • 1 tbsp avocado oil I use Chosen Foods
  • 1 clove garlic

Instructions

  • Preheat the oven to 400F.
  • Heat a pan with the avocado oil. Add the garlic and onions and saute until translucent. Add in the mushrooms and cook for about 4 minutes. Then, add in the kale and cook until wilted.
  • In a large mixing bowl, crack in the eggs and whisk until combined. Add in the coconut milk and nutritional yeast and whisk again. Then, add in the cooked vegetables and chopped chicken sausage links.
  • Add salt and pepper to the mix to preference. I used about 1/2 tsp of salt and 1/4 tsp of black pepper, roughly. Make sure everything is mixed together.
  • Place the mix into silicone baking liners in a muffin pan and fill the liners about 3/4 of the way. Bake on 400F for 20 minutes. The recipe makes around 15 muffins, so you will have to fill and bake twice. If you want less, half the recipe! This recipe serves two for the week. Enjoy!

To note, I made these using silicone baking liners, which I have linked here. I highly recommend using these as they make clean up so much easier. Anything to help simplify my time in the kitchen is always a win for me.

Let me know if you decide to make the Paleo egg muffins and I would absolutely love to hear what you think! Leave a comment below if you add anything, as I would love to hear how it turns out for you. If you remake it on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy 🙂

xo,

Cori

Individual Mini Veggie Pizzas (Gf, Df)

I think we can all agree that pizza is one food that just about everyone loves. It’s definitely a symbolic food, whether it brings you back to family pizza nights when you were younger or even a trip to Italy. Sadly, with growing food intolerances these days, not everyone is able to enjoy the original version of pizza. Lucky for us, or shall I say those with a dairy or gluten intolerance — there are SO many ways out there to customize pizzas. You can make them easily with vegan cheese, gluten free crusts, cauliflower crusts; the possibilities are vast.

I came up with these mini individual vegetable filled pizzas that just about anyone can enjoy and make in a matter of minutes. I love anything mini; the cuteness makes me smile! These mini pizzas would be great to pack for a lunch alongside a small salad.

These are totally customizable — you can add any and all of your favorite pizza toppings. The pizza sauce was homemade using Pomi’s finely chopped tomatoes. I simmered the full box of tomatoes with garlic, Italian seasoning, salt, and minced garlic. You can use the cheese of your liking here; I used Miyoko’s Vegan mozzarella. When baking, you will know the pizzas are ready once your cheese has melted. For the base, any English muffin would work as well — I used Mikey’s brand which made my pizzas paleo and gluten free.

Let me know if you decide to make it; I would absolutely love to hear what you think and see your personal twist on these pizzas! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy! 

Recipe:

Individual Mini Veggie Pizzas (Gf, Df)

Ingredients

  • 1 box Pomi finely chopped tomatoes
  • 1/4 cup olive oil
  • 6 cloves garlic minced
  • 2 tsp Italian seasoning
  • 1 tsp pink salt
  • vegan mozzerella I use Miyoko’s brand
  • pizza toppings of choice I use broccoli, banana peppers, tomatoes and olives
  • fresh basil
  • red pepper flakes optional for spice
  • 4 gluten free English muffins I use Mikey’s brand which makes the recipe Paleo

Instructions

  • Preheat the oven to 400F.
  • Add the olive oil, tomatoes, garlic, and seasonings to a sauce pan and cook on low for about 30 minutes. 
  • Top the English muffins with the homemade pizza sauce, cheese, and pizza toppings of choice. 
  • Bake on 400F for about 12-15 minutes, or until your cheese is melted. Note: vegan cheese takes longer to melt than regular. 
  • Top with fresh basil and red pepper flakes (optional) and enjoy!

This post has been sponsored by Pomi, but all of the opinions and reviews are wholeheartedly my own! 

xo,

Cori

Paleo Matcha Cookies (Gf, Df)

It’s holiday season and I have been loving all of the seasonal cookie recipes that have been shared recently. From gingerbread to chocolate peppermint cookies, I have a serious to-do to try them all! Although, rumor on the block is that Santa is really into matcha these days… 🙂

I was so excited to have tried Soar Organics renowned organic matcha powder about a month ago and it has truly lived up to the hype. I’ve been using it in my morning lattes and decided it was time to switch it up and make some cookies! When I first tested this recipe, I almost decided to call them muffin tops because they have such a nice cakey, chewy consistency. Regardless of their name, I can’t get enough of these!

I drizzled this batch with Loving Earth Paleo Lemon Cheesecake chocolate – SO good!

Soar Organics has been nice enough to give me a discount code of ‘matchamargs15’ to give you all a chance to try their matcha. It is non-affiliate; I would never promote a product I did not truly stand behind and love. Because what’s the fun of that?! Beyond the product, I absolutely love the fact that their powders are packaged in 100% recyclable boxes. They put a lot of care and attention towards the sourcing of their product down to the packaging, and those are companies that I stand behind time and time again. They also give a portion of each one of their sales to Canadian Feed the Children to help support a wide variety of communities in Canada.

Naughty or nice, you are sure to love these cookies just as much as Santa will! All with some added antioxidants and L-theanine (helps with stress and relaxation). Happy baking and even happier holidays, friends!

Let me know if you decide to make it and I would absolutely love to hear what you think! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy! 

Recipe:

Paleo Matcha Cookies (Gf, Df)

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Keyword: Cookies, Dairy Free, Gluten Free, Matcha, Paleo

Ingredients

  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 2 tsp matcha powder I used Soar Organics Everyday Matcha
  • 1 tsp vanilla extract
  • 3 tbsp coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1 egg
  • 1 tsp baking powder

Instructions

  • Preheat your oven to 375F.
  • While the oven is preheating, mix the almond flour, coconut flour, matcha, baking powder, and coconut sugar in a large bowl. 
  • In a smaller bowl, whisk one egg and then add the date syrup, melted coconut oil, and vanilla extract.
  • Mix the wet ingredients into the dry ingredients until the dough forms.
  • Roll the dough into small balls and put them on a baking sheet on top of parchment paper.
  • Bake the cookies for 10-12 minutes depending on your oven. 

This post has been sponsored by Soar Organics, but all of the opinions and reviews are wholeheartedly my own! 

xo,

Cori