Coconut Chicken

Coconut Chicken with Apricot Sauce

Ingredients:

-1 egg
-1 cup sweetened coconut flakes
-1/2 cup coconut flour
-1/2 teaspoon garlic powder
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-4 boneless chicken breasts
-1/2 cup unsalted butter, melted
-1/4 cup apricot preserves
-2 tablespoons Dijon mustard

Directions:

-Preheat the oven to 400˚F

-Line a baking sheet with parchment paper.

-Lightly beat the egg in a medium bowl; set aside.  

-Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.

-Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.  Place on the baking sheet.  

-Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.  

-Bake for 30 to 40 minutes, flipping once halfway.

-To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl.  

-Chill in the refrigerator until ready to serve.

(Resources: www.seededatthetable.com)



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Paleo Portobello Parmesan

Ingredients:

- 5 tablespoons Olive Oil

-4-6 small-medium portobello mushrooms

-1 small jar of your favorite marinara sauce

-1/2 cup shredded mozzarella cheese (I prefer Daiya Dairy Free Cheese)

-1/4 cup Paleo Breadcrumbs (see my recipe on this blog)

-2 tablespoons butter, cut into small pieces (I prefer Earth Balance Soy Free Blend)

- Salt and Pepper to taste (I like garlic pepper)

Directions:

1. Pre-Heat Oven to 400 and heat up a skillet on medium heat with 3 tablespoons olive oil.

2. Sprinkle mushrooms with salt and pepper and place on skillet. Cook about 3-5 minutes each side.

3. Spread marinara on the bottom of a small baking dish. Place mushrooms on the dish. Mix breadcrumbs and cheese together with 1-2 tablespoon of Olive Oil and sprinkle on top of mushrooms. Bake about 20 minutes, or until cheese is melted.



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Roasted Butternut with Spinach and Cranberries

Ingredients:

- 1 small butternut squash

- 4-6 cups fresh spinach

- ¼ cup dried cranberries

- ¼ cup coconut crystals (or brown sugar if you’re not paleo)

- Salt to taste

- Garlic pepper to taste

- Olive Oil

Directions:

1. Pre-Heat Oven to 400

2. Peel and cube squash. Drizzle Olive Oil over squash; sprinkle the coconut crystals and salt to taste. Mix up and bake for about 30 minutes.

3. Once squash is finished drizzle olive oil in a medium sauté pan and add garlic pepper. Sauté spinach on medium heat until softened.

4. The last 3 minutes add in cranberries and squash and mix up.




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Beet Soup

Beet Soup

Ingredients: 

- 1 Medium Onion, peeled and chopped

- 2 tablespoons olive oil or coconut oil

- 3-4 large beets, rinsed, peeled, cubed

- 4 cups water or vegetable broth

- ½ lemon

- Dill to taste

- Salt to taste

Directions:

1. Saute onion with oil in large pot over medium heat for 5 minutes.

2. Add the beets and sauté for 5 more minutes.

3. Add water or stock and bring to a boil. Skim foam off top and cook covered medium-low heat about 30 minutes.

4. Squeeze lemon into pot and add salt.

5. Puree with a hand blender or keep beets whole.

6. Serve hot or cold and add dill to taste.

(Resource: Yoga Journal Magazine)





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