I started by cooking strips of chicken breast on the stove with EVOO. In a separate pan, I put minced garlic, EVOO, diced zucchini squash, tomatoes, fresh tomatillo salsa, and fresh salsa. Then I cooled and shredded chicken and added both this and stove ingredients to the glass pie dish with shredded cheese! Baked at 375 for about 20-30 and enjoyed. Healthy, fresh, and delicious!
Begin by baking sweet potatoes, I made a big batch of 8 potatoes and baked at 400 until they were very soft. Remove the skins (not necessary but a safe bet in a larger crowd) and combine with butter salt and milk in a mixing bowl. Taste as you go to find the perfect flavor! Can be served hot or prepared the night before and cold. The chicken salad is a combination of chicken (boiled or rotisserie), cilantro, mashed avocado, walnuts, halved grapes, S&P, olive oil
In one bowl mix 2 c GF flour, 1tsp baking soda, 1tsp baking powder and salt
In a separate bowl mix 1 stick butter with 1/2 c sugar. Next add 2 eggs, 2 Tbsp milk, 1/2 tsp vanilla and 4-5 ripe mashed bananas. Add chocolate chips and combine both bowls, only stirring until mixed.
Bake for 50-65 min!
The key to the root vegetable melody below is to cut everything into the same size pieces. I like small cubes for faster roasting and a small crunch. Here I used potatoes, sweet potato, and butternut squash. Roast at 425, the cook time has never been the same in my experience so shuffle the mixture around every so often and use better judgement
Preset oven to 250
Spread EVOO evenly on baking skeet, cover one layer of kale (I removed stems and tore into bite size pieces). Drizzle a bit more EVOO just be careful not to saturate. Sprinkle salt and bake! It only took about 15 minutes and I shuffled the pieces around every 5 minutes.
In a large pot simmer carrots, water, chicken broth, chick peas, S&P.
In a skillet with EVOO, saute out-of-casing chopped spicy Italian sausage and onion, then add to soup
When soup has simmered about 20 minutes, add a few handfuls of chopped or torn kale. Cook a bit longer and enjoy!
This recipe is hard to mess up, I didn’t include amounts because it is personal preference. I even added a jalapeño to the mix!
I’ve decided to eat strictly Paleo this month. I’ve noticed a few small differences in my skin and in general don’t think I drink enough water especially with the amount of coffee I’ve had lately- yesterday was day one and I feel awesome. Since I’ve done it before am ready for the process and can plan food in advance. Yesterday I browned some brussel sprouts in EVOO and added chopped garlic just before serving, then I mashed sweet potatoes with butter and unsweetened almond milk and prepared chicken by browning each side in coconut oil then removing chicken and making a broth from the oil, garlic, salt, pepper and water. I then put the chicken right back in the pan to simmer for a bit and transferred to the oven at 350 degrees for 20 minutes.
And I enjoyed it for lunch today!
½ cup pumpkin puree
1 overripe medium banana
¼ cup pure maple syrup
1 tsp vanilla extract
1 tbsp coconut flour
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
¼ tsp salt
⅓ cup chocolate chips and/or walnuts, optional
Preheat oven to 350F. Spray an 8x8in square baking dish with cooking spray.
Place almond butter, pumpkin, banana, maple syrup, and vanilla in a medium bowl. Stir until well-combined.
Add the rest of the ingredients, stirring until smooth.
Pour into prepared baking dish, smoothing with a spatula. Bake for 30 minutes or until a knife inserted into the center comes out clean.