Paleo Chicken Katsu Sushi Wrap

Paleo Chicken Tender Sushi Wrap

Whenever I make chicken tenders, I like to make extras for leftovers. In this recipe, I use the leftover chicken tenders to make my own version of a chicken katsu sushi wrap.

First, prepare your paleo sushi rice and place in your fridge.

Chicken Tenders

Cut your chicken tenders into long thin strips.

tamagoyaki

Prepare tamagoyaki, Japanese rolled omelet, I like this recipe

tamagoyaki cut

Cut the tamagoyaki into long thin strips.

fillings

Prepare the fillings for your wrap by cutting a dill pickle, a cucumber, a carrot and lettuce into long thin strips.

paleo sticky rice

Place a sheet of nori onto a sushi mat and cover with paleo rice, leaving about an inch of the seaweed exposed at the top.

fillings

Place your fillings in the center of the sheet (including your sauce if you choose to use one).

paleo sushi wrap

Place your thumbs underneath the mat, using your other fingers to hold the fillings in place and begin to roll away from you until the bottom reaches the top. Once you have rolled it, you can shape it by squeezing the roll firmly for a few seconds. Cut in half and enjoy :)

paleo chicken katsu sushi roll
Paleo, Chicken, Katsu, sushi
Entree, Paleo, Chicken
Japanese
Yield: 2Pin it

Paleo Chicken Katsu Sushi

A paleo version of a chicken katsu sushi roll.

ingredients:

instructions:

  1. If you do not have any leftover chicken tenders, make some using my paleo chicken tenders recipe. Afterward, set aside. 
  2. Prepare your paleo sushi rice and set aside in the fridge to cool.
  3. Prepare the tamagoyaki and set aside.
  4. Cut the pickles, cucumber, and carrot into long thin strips and arrange on a plate.
  5. Cut your chicken tenders and tamagoyaki into long thin strips and arrange on a plate.
  6. Place a sheet of nori onto a sushi mat and cover with paleo rice, leaving about an inch of the seaweed exposed at the top.
  7. Place your fillings in the center of the sheet (including your sauce if you choose to use one).
  8. Place your thumbs underneath the mat, using your other fingers to hold the fillings in place and begin to roll away from you until the bottom reaches the top. Once you have rolled it, you can shape it by squeezing the roll firmly for a few seconds (maybe not the best explanation… if you are confused you can watch a video like this one).
  9. Cut in half.

Valentine's Day Baking with Dream Angel

Mini Strawberry Rose Cake

This Valentine’s Day I wanted to make Slow Magic something that would be slightly over the top (seeing as it is our first Valentine’s Day as a married couple and all), and I thought little cakes with pink rose frosting would be perfect. In our house, cake always has some sort of fresh berries so I added a layer of fresh strawberries and a strawberry on top for decoration.

The recipe is grain free, refined sugar free, dairy free and paleo friendly. 

Cake :

  • 2 1/2 cups almond flour

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 2 eggs

  • 1/4 cup coconut oil/butter

  • 1/2 cup maple syrup or honey

  • 1 tsp vanilla extract

 

Frosting :

  • 2 cans coconut cream (chilled overnight in the freezer)

  • 1 tbsp maple syrup or honey

  • 1/2 tsp rosewater

Optional :

  • red food coloring

  • fresh strawberries

  • dried rosebuds

  • heart shaped cookies

Cake :

  1. Preheat oven to 350° F

  2. In a large mixing bowl combine almond flour, baking soda and salt

  3. In a medium sized mixing bowl, whisk eggs, coconut oil, maple syrup and vanilla extract together until well combined

  4. Add the wet ingredients to the dry ingredients and mix until a batter forms

  5. Spread into an 8 x 8 in pan lined with parchment paper (or a 8in circular pan)

  6. Bake for 25 - 30 minutes

  7. Transfer to wire rack to cool

*Wait to make frosting until right before you are about to serve your cake (although it will hold up in the fridge for a day or two)*

Frosting :

  1. In a mixing bowl, add the solid part of your chilled coconut cream, maple syrup, and rosewater

  2. using the whisk attachment, mix together until frosting forms

  3. Add a drop or two of red food coloring and mix until it is red

Assembly :

  1. using a heart shaped cookie cutter, cut out four hearts from your cake

  2. add frosting to two of the hearts and then add a layer of thinly sliced strawberries

  3. add a dollop of frosting onto of the strawberry layer and then place a second heart on top

  4. frost the second layer

  5. sprinkle dried rosebud petals

  6. add strawberry and cookie for decoration

Done !! so easy, you're the best ♡

Grain Free Graham Crackers

 

Graham Crackers (grain free, vegan, and naturally sweetened)

  • 1 1/2 cups almond flour

  • 1 tablespoon arrowroot starch

  • 1/4 teaspoon sea salt

  • 1 teaspoon cinnamon

  • 2 tablespoons maple syrup (or honey for a non vegan option)

  • 1 tablespoon apple cider

Directions

  • Preheat oven to 350°

  • Put almond flour, arrowroot starch, sea salt, cinnamon, maple syrup, and apple cider into the bowl of a food processor and mix until well combined, scrapping down the sides with a spoon as needed.

  • Turn out dough onto a piece of parchment paper and shape into a flat disk.

  • Cover the disk with another sheet of parchment paper (so the dough is in between two sheets) and roll out into a 1/8 inch thick rectangle.

  • Cut the rectangle into squares using a knife, pastry/pizza wheel. With a fork, poke holes into each of the squares.

  • Transfer to parchment lined baking sheets and bake for about 7-9 minutes (or until golden brown). Let cool for 5 minutes before transferring the crackers to wire racks to cool completely.

Maple Sugar Reese's Peanut Butter Eggs

 
 

I have a thing for Reese's peanut butter cups... I mean, I used to. Cards on the table, for years, 70% of my diet was Reese's peanut butter cups. They were the first and often the last thing I would eat each day. It was the sweetest relationship, but unfortunately, I had to end it.

A few years ago, when I made the decision to stop eating refined sugars, I felt like I was breaking up with Reese's. But breaking up can be hard and I wasn’t ready to say goodbye forever. I started experimenting and eventually came to this combination of ingredients, which I think tastes the most like Reese’s.

Maple Sugar Peanut Butter and Chocolate Eggs

  • 4-5 bars of chocolate (I used a nut based, coconut sugar sweetened one)

  • 1 cup creamy peanut butter

  • 1/2 cup of powdered maple sugar* (or any sugar you prefer)

  • 1/2 tsp salt

  • 1 tsp pure vanilla extract

Directions :

  • ·Break 2-3 chocolate bars into pieces and place in a microwave safe dish. Microwave in 30 second intervals, stirring after each interval, until fully melted.

  • Transfer melted chocolate to a piping bag.

  • Pipe chocolate into each mold. Using a brush, evenly coat the sides of the mold. Make sure the chocolate around the top of each mold is thick enough so that when you pop it out, the chocolate doesn't crack.

  • Place in your freezer until hard.

  • In a medium sized bowl, mix peanut butter, powdered maple sugar, salt, and vanilla until well combined.

  • Using two spoons, evenly divide the peanut butter mixture into your molds (leave enough room for your final chocolate layer).

  • Place in the freezer.

  • Melt the remaining two chocolate bars and transfer melted chocolate to a piping bag.

  • Pipe chocolate into each mold, sealing the peanut butter mixture in.

  • Place in your freezer until hard.

*I made my own powdered maple sugar by placing 1/2 cup of maple sugar and 1 tbsp of arrowroot starch into a blender and blending until mixture is a fine powder. If your sugar isn't as powdered as you want it to be, sift the mixture using a fine mesh sieve and place any remaining crystals back into your blender. Repeat until you are happy with the texture.

  

Note : for extra creaminess, you can add in a tablespoon of vegan butter or coconut oil to your peanut butter mixture.