Antipasto
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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.
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
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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.!
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
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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.
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.
