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B. Well

Some other family friendly meals

Antipasto

Serving Size: 2
Ingredients:
1/3 Container Organic Cherry Tomatoes
10 Olives
Handful of Basil leaves
1/2 Red Pepper, sliced
1 Avocado, sliced
1 Chicken Breast
1/2 Lemon
optional: artichokes, chick peas, other vegetables
Instructions:
​1)    Preheat oven to 375 degrees.
2)    Slice lemon in 3. Thinly slice 1/3 of the lemon and set it aside. 
3)    In a medium pan heat oil over medium heat. Cut the chicken in half and add chicken to pan.
4)    Season the side of chicken facing up with the juice of 1/3 of the lemon, salt and pepper.
5)    After 3 minutes flip the chicken. Season the cooked side with lemon, salt and pepper. 
6)    Place the thin slices of lemon on top of the chicken and place in the oven to finish cooking.
7)    Cook until done. 
8)    While chicken is cooking; wash and arrange other ingredients on cutting board or large plate. 
9)    When chicken is done slice it into 1" pieces and add to plate/board.
10)  Drizzle olive oil over everything and add salt and pepper. 

​PaleoOMG Spinach Artichoke Dip

Serving Size: 2-3 Tbsp per snack
Ingredients:
2 (14oz) cans artichoke hearts (read ingredients), chopped
16oz frozen spinach
1 cup cashews, unsalted
2 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Instructions:
1)    Add frozen spinach and artichokes to large saucepan over medium heat and sprinkle with just a bit of salt.
2)    While your spinach thaws and artichokes warm up, pull out your handy dandy food processor.
3)    Place cashews in food processor and turn on. Grind until your cashews become a flour then begin to pour in your olive oil until you get a creamy consistency. Kind of like a super creamy cashew butter.
4)    Once your spinach is completely thawed and it's all good and warm, drain the excess water from your saucepan and add spinach and artichoke to a large bowl.
5)    Add your creamy cashews and seasons to the bowl and mix thoroughly.!

Blueberry Bars - optional alternative breakfast

Serving size: 8 bars/pieces of bread
​Instructions:
½ cup coconut oil, softened
½ cup coconut manna, softened
1 tsp vanilla
½ tsp sea salt
2 Tbsp hemp powder
 ¼ ​cup chia seeds
½ ​cup finely shredded dried coconut
​1 cup chopped walnuts
¾  cup frozen blueberries
​Instructions:
1) Mix all ingredients except blueberries in a bowl.
2) Thaw blueberries just a little and fold blueberries in.
3) Press the mixture into a wax lined pyrex bread dish and push the mix down to make them firmly packed.
4) Refrigerate overnight and store in refrigerator.
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  • Introduction Info
    • How To Use this Website
    • Initial Intake
    • Detox Sign UP
  • Week 1
    • 2 Person Plan >
      • Week 1 Meal Plan
      • Wk 1 Breakfast Recipes
      • Wk 1 Lunch Recipes
      • Wk 1 Dinner Recipes
      • Wk 1 Lists
    • 1 Person Plan >
      • Week 1 Meal Plan
      • Wk 1 Breakfast Recipes
      • Wk 1 Lunch Recipes
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    • Vegetarian >
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