Orange Chicken (Gluten & Soy Free, Paleo)

Orange Chicken (Gluten & Soy Free, Paleo)

DID YOU KNOW? Arrowroot powder is a starchy substance that’s extracted from the root of a tropical plant known as Maranta arundinacea – and is frequently used in gluten-free, paleo cooking.

Sometimes arrowroot powder is referred to as arrowroot flour or arrowroot starch, but they’re all the same thing – a white, powdery starch that’s naturally gluten & grain-free, plant-based and paleo-friendly.

Because arrowroot is not a grain, many people (especially those with IBS or digestive issues) find that arrowroot powder is easier to digest and therefore does not cause symptoms like gas, bloating, etc. It also contains more fiber than potatoes and other starches, which helps promote healthy bowel function.

Arrowroot powder works great as a thickener and can easily replace cornstarch. It’s also great for frying, roasting and baking since it can add crisp and crunch to your food.

Unlike cornstarch, arrowroot powder is extracted in simpler, more traditional methods, without the use of high heat or harsh chemicals.

When making Asian-inspired dishes (like the one below), I coat my chicken in arrowroot powder and then fry in heat stable avocado oil. This creates a crispy coating on the chicken that absorbs sauce and tastes delicious!

Give my Orange Chicken a try. It’s gluten, grain and soy free + paleo-friendly.

If you love this dish, you’ve got to try my General Tso’s Chicken!

Orange Chicken

INGREDIENTS: (serves 2-3)

1.5 lbs. chicken breasts, cut into bite-size chunks
1/4 cup arrowroot starch/flour
Avocado oil
Sea salt & pepper to taste

Orange Sauce:
1 tbsp orange zest
⅓ cup orange juice (shop for best quality or use fresh squeezed)
2 tbsp coconut aminos
2 tbsp apple cider vinegar
1 tbsp sesame oil
1-2 tbsp honey
3-4 garlic cloves, minced
1 tsp ginger root, minced
½ tsp arrowroot starch/flour

Side & Garnish:
1/2 orange, sliced into chunks
1 green onion, finely chopped
1 lb baby bok choy, steamed


1. Cover the bottom of a large frying pan with avocado oil and heat until it begins to sizzle.

2. While oil is heating, combine arrowroot flour, sea salt and pepper in a shallow bowl and mix. Add chicken chunks and coat. Remove the chicken, shaking off extra flour and add to hot oil. You may need to do this in two batches if your frying pan is not big enough.

3. Cook each batch for about 10 minutes, turning mid-way through, until all sides are golden. Set chicken aside.

4. While chicken is cooking, whisk together all orange sauce ingredients in a small bowl and steam bok choy.

5. Add orange sauce to frying pan and heat on medium-low until sauce thickens. Add cooked chicken to pan and toss to coat in sauce for 30 seconds.

6.  Plate chicken and garnish with orange chunks, green onion, and steamed bok choy.


Chocolate Chip Cookies (Gluten Free, Paleo)

Chocolate Chip Cookies (Gluten Free, Paleo)

Want chewy grain free chocolate chip cookies in your life? Look no further!

This Paleo Baking Flour from Bob’s Red Mill makes kick@$$ chocolate chip cookies. Some may say that they taste just as good as cookies with regular flour, BUT I’ll let you decide for yourself 😉

Paleo Baking Flour is a unique blend of nut flours and root starches. The ingredients are clean and simple … almond flour, arrowroot starch, organic coconut flour and tapioca flour.

Give these chewy chocolate chip cookies a try. They’re gluten, grain and dairy free + perfect for those on a paleo, low-carb or IBS diet.

Chocolate Chips Cookies

INGREDIENTS: (makes 15ish cookies)
1 1/4 cups Paleo Baking Flour (Bob’s Red Mill)
1/2 cup coconut palm sugar
1/3 cup refined coconut oil, solid
1 large egg
1 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp sea salt
1/2 cup dark chocolate chips


1. Preheat oven to 350F and line baking sheet with parchment paper.

2. Using a food processor or hand-mixer, mix together coconut oil and coconut sugar until smooth.

3. Add egg and vanilla extract and mix.

4. Add in flour, baking soda and salt and continue to mix until smooth batter is formed.

5. Fold in chocolate chips with a spatula.

6. Scoop onto baking sheet, about 2 tbsp or 1 ice cream scoop per cookie. Leave as is (do not flatten). Cookies will expand during baking so leave enough room around each cookie.

7. Bake at 350F for 12-minutes or until edges are golden. Let cool on baking sheet.