Loaded Chicken Poppers (bulk recipe)

Ingredients:

2 lbs raw ground chicken
3-4 carrots, shredded
1 cup raw butternut squash, shredded
1 medium raw sweet potato, shredded
1 red onion, finely chopped
1 bunch (5-6) green onions, cut into small pieces
2 tbsp parsley
2 tbsp chives
4 tbsp fresh dill, chopped finely
4 garlic cloves, crushed
1 tsp Himalayan salt
4 tbsp nutritional yeast

Directions:

Preheat oven to 375 degrees and line 2 large baking sheets with parchment paper.

I used my kitchen aid grater attachment to shred the carrots, squash, and sweet potato. I use a food processor to chop the onions. (This makes a large recipe and is worth it to bring out the kitchen appliances!)

Combine all ingredients in a large bowl and mix thoroughly. Scoop a small amount (a bit larger than a golf ball) and roll into a ball and then flatten slightly to make a 'nugget' shape. Repeat with remaining mixture until you have used up the entire amount. Bake for 20 minutes and then flip and bake an additional 15-20 minutes or until cooked through.

Cool completely and then freeze in a Ziploc bag. I keep these on hand in the freezer for a quick snack/meal when I am hungry and short on time.

They are good on their own but also fabulous dipped in a compliant bbq sauce.

1. 
   

AIP "Cheese" sauce (big batch)

Ingredients:
1 large sweet potato
3 medium carrots
4 cups butternut squash, diced
1 drizzle of olive oil
1 onion, chopped
3 cloves garlic
1 tsp Himalayan salt
1 tsp lemon juice
1 cup homemade broth (chicken or vegetable)
1 cup coconut milk
2 tbsp coconut aminos
2-3 tbsp nutritional yeast

Optional additions if reintroduced:
1/2 tsp smoked paprika
1 tsp black pepper
1 tsp dry mustard

Directions:
Fill a large pot with water, sweet potato, carrots, and squash and bring to a rolling boil. Boil until vegetables are tender. Drain and then add to Vitamix.

Place onion in a medium frying pan and drizzle with olive oil. When onions are soft, add the garlic and cook until fragrant. Add to Vitamix.

Add remaining ingredients to Vitamix and blend until completely smooth.

Pour into eight (250ml) jars and one (125 ml) jar and cool completely.

When cool, place in freezer and freeze until ready to use.