Saturday, November 5, 2016

Buffalo Ranch Chicken Stuffed Jalapeños with Bacon

In-Line_Buffalo_Ranch_Stuffed_PeppersToday’s guest recipe was written by George Bryant, author of The Paleo Kitchen and founder of Civilized Caveman. 

I’m elated to share this recipe with you, but first let me introduce myself. I’m George Bryant, a.k.a. Civilized Caveman, and you can check me out at my home base, Civilized Caveman CookingMy passion is helping people to achieve their goals and dreams and to live a life they love. I do this in our Hugs & Bacon Tribe, teaching people weight loss, fat loss, movement, mindset, and so much more.

But enough chit chat… Let’s talk about ranch dressing. Looking at this recipe, you might think it’s about the peppers or filling. It’s not! This recipe was created for one reason and one reason only: so I would have an excuse to eat more of this ranch dressing.

This is a big deal for me. In my lifetime pursuit of optimal health, I have gained and lost 100 pounds, overcome a 12-year battle with bulimia, and developed a healthy relationship with food. During the valley of my journey (the dark spot), ranch dressing was the one thing I heavily abused. Yes, you can abuse ranch dressing. It was so bad that up until 2 weeks ago I hadn’t consumed any ranch dressing in 9 years.

However, life is about living and not avoiding. Why I love Mark, consider him a friend and mentor, and support everything he does is because he is dedicated to the betterment of this planet. This ranch dressing gives people like me a safe, healthy alternative to enjoy their life. To focus on abundance, rather than avoidance. This makes thriving through food triggers and celiac disease a breeze.


Prep Time: 15 mins
Cook Time: 25 mins

Author: George Bryant (Civilized Caveman)
Serves: 4


  • 3 cups cauliflower florets
  • 3 tablespoons avocado oil
  • Sea salt to taste
  • Black pepper to taste
  • 8-12 peppers of your choice (We used jalapenos and sweet peppers.)
  • 1/2 cup Frank’s Red Hot Sauce
  • 1/2 cup Primal Kitchen Ranch Dressing, plus more for drizzling
  • 1/2 cup sliced green onions, plus more for garnish
  • 4 slices bacon, cooked crispy and diced
  • 3 cups shredded chicken, cooked



  1. Ensure you have your shredded chicken and bacon prepared.
    Preheat oven to 450º F.
  2. In a mixing bowl, toss cauliflower florets with avocado oil, and season with salt and pepper liberally
  3. Spread evenly on a parchment lined baking sheet, and bake until tender and lightly brown, 20-25 minutes.
  4. While roasting your cauliflower, cut your peppers in half, and remove all the seeds.
  5. Reduce your oven temperature to 350º F.
  6. In that same mixing bowl, stir together hot sauce, ranch, green onions, and bacon until combined.
  7. Toss shredded chicken and roasted cauliflower in hot sauce and ranch mixture until incorporated.
  8. Spoon your buffalo ranch chicken inside of every pepper, and place stuffed peppers on a parchment-lined baking sheet.
  9. Place in oven and bake for 25 minutes, and then remove.
  10. Let cool for 10 minutes, then drizzle with ranch and garnish with more green onions and any leftover bacon crumbles.
  11. Enjoy!

So, this ranch—I mean, recipe—is simple. It’s delicious. It’s easy to modify, and it’s overwhelmingly addictive. I chose to stuff it in jalapenos and sweet peppers, but you can use it anywhere. Add it to sweet potatoes, top a spicy salad or even make lettuce wraps. The only limits are the ones your brain creates. I can’t wait to see how you use this recipe.


Just in case you want to hear more about my journey, or learn how I healed myself through food, you can read “26 Things You Didn’t Know about Me.”

One of the ways I live out my passion is livestreaming. Call me crazy, but I have livestreamed every single day since Facebook launched the service in April. I will actually be showing you how to make this outstanding recipe on livestream soon. In the meantime, you can like my Facebook Page to watch me daily as I teach you cooking, happiness and most importantly how to prepare perfect bacon.

Come let me know how you adapted the recipe on my Facebook page and catch me making this (and many more recipes) live. Thanks!


The post Buffalo Ranch Chicken Stuffed Jalapeños with Bacon appeared first on Mark's Daily Apple.

from Mark's Daily Apple

Lightened-Up Nachos

This Tex-Mex favorite can rack up the calories and fat rather quickly. Instead of ruining your healthy eating plan, use these tips to lighten up this popular appetizer.

Holy Nacho Calories!

Head to the Cheesecake Factory and order the Factory Nachos with Spicy Chicken and that’ll cost you 965 calories, 31 grams of saturated fat, 52 grams of carbs and 1,390 milligrams of sodium. At home, the numbers can be similar if you pile on chili, sour cream, guac and other calorie-laden toppers. Making your own allows you to control the ingredients and portions so you can enjoy the game while indulging in a lightened-up version.

The Base

With a plethora of chips hitting market shelves, you can now find better-for-you varieties that are made with whole grains and contain more fiber. Some chips to choose from include:

Remember, it’s still about portion size, so aim for 1 ounce (about 15 chips) per serving.

The Cheese

To lighten things up, choose a reduced-fat cheese, or to really get the taste buds flowing, combine a small amount of a flavorful cheese (like sharp cheddar or pepper Jack) with reduced-fat or part-skim cheese (like part-skim mozzarella). Aim for 1/4 cup of cheese per serving, which averages around 115 calories.

The Chili

If you’re drowning your nachos with meat, your best bet is to make your own lighter chili and add about 1/4 cup per serving or serve it on the side. A few lighter chili recipes to try include:

Additional Toppings

Other high-calorie toppings to be wary about include guacamole and sour cream. Some ways to lighten them up include:

  • Using a reduced-fat sour cream
  • Combining reduced-fat sour cream with nonfat plain Greek yogurt in a 50:50 ratio.
  • Opting for salsa over guac, if possible. Salsa contains 25 calories per cup, which is much fewer than any guac. If you do choose guac, serve it on the side and aim for 1 to 2 tablespoons per serving.
  • Serving the higher-calorie ingredients on the side

Other toppings that are much lower in calories and can be added in larger portions include jalapenos, chopped scallions, chopped cilantro, sliced olives and corn kernels.

This lighter Spicy Nachos with Fresh Pico de Gallo is the perfect recipe to try.

Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. She is the author of The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day.

from Healthy Eats – Food Network Healthy...

8 Clean Eating Baked Chicken Recipes

8 Clean Eating Baked Chicken Recipes

Baked chicken is a big thing in clean eating. You’d be hard pressed to find a clean eater that doesn’t have at least one chicken breast in the fridge or freezer, and chances are, they’ll be baking… Read more →

from The Gracious Pantry