CHICKEN SALAD

INGREDIENTS:

- 1 rotisserie chicken, remove skin and meat and chop (keep the skin!  Its nutritious and delicious!)
- 1 & 1/2 large apples, chopped
- 3 ribs of celery, chopped
- 1 green onion, diced
- juice from 1 lime (or more to taste)
- 3-4 heaping spoonfuls of pale friendly mayo (make your own, or use Sir Kensingtons)
- salt & pepper to taste
- curry powder to taste (optional)

DIRECTIONS

- combine all ingredients, lets sit in refrigerator for 1 hour - overnight.  Will keep well for up to 4 days!

CURRIED AVOCADO EGG SALAD

INGREDIENTS

- 1/2 avocado diced
- 2 hard boiled eggs diced
- 1 spoonful paleo mayo
- 1 tsp curry powder
- juice from 1/2 a lime (more to taste)
- salt & pepper to taste

Combine it all, mix well and mange!





- Posted using BlogPress from my iPhone

BASTED VEGGIES & EGGS

Breakfast is kind of my thing.  I hate the idea of eating early, but I feel better when I do.  Not to mention for about 15 years all I could cook was eggs and toast :)  Now that I can't have toast, I have to get creative!

INGREDIENTS

- 1/2 cup of veggies chopped
- 2-3 eggs
- 2 tbsp grated raw milk cheese (*omit if not doing primal)
- salt & pepper to taste
- 1 tbsp ghee



DIRECTIONS

- sautee veggies in 1 tbsp ghee until golden brown
- crack eggs over veggies
- when whites are about half way set, season with salt & pepper, and cover with a lid that has a dash of water
- baste for 1-2 minutes

Serve with fresh avocado and salsa if you wish!

PALEO BROWNIES

I don't do paleo "treats" too often, I personally feel like it is defeating the purpose of what I'm trying to accomplish.  But once in a while, like everyone else, I like to indulge a little.  And this is a recipe I feel pretty good about, considering the minimal amount of ingredients.  And these brownies are JUST as good as the real deal, if not better.  Perfect for parties, or to eat the whole thing by yourself on the couch.  Em, not that I've ever done that…



INGREDIENTS

1 cup almond butter
1/3 cup maple syrup or honey
1 egg
2 tbsp melted grass fed butter (or ghee)
1 tsp vanilla extract (it's also good with almond extract!)
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda

DIRECTIONS

Combine almond butter, maple syrum, egg and extract in a medium mixing bowl.  Mix on low until well blended.

Stir in cocoa powder and baking soda

Put the batter in a greased 8x8 round pan

Bake at 325 for 22 minutes (a little longer if you don't like them gooey.  but thats just crazy)

EAT! Top with fresh fruit and coconut whipped cream, or pumpkin spiced whipped honey, or maple butter, or combine my two favorite desserts and pile it up with chia see tapioca!

CROCKPOT LEMON SAUERKRAUT CHICKEN

I'm all about easy and fast recipes.  I'm also all about one step crockpot recipes.  I don't usually have time to brown the meat before it goes in, so this recipe is perfect.  The only extra step would be if you wanted to marinate your chicken for a few hours or overnight, but it doesn't have to be.  This recipe is plenty for our family of 4, with leftovers for lunch the next day.  It's also easy to freeze half, or just cut the recipe in half.

INGREDIENTS:

- 32 oz sauerkraut drained
- 3-4 lbs boneless skinless chicken thighs (you could use breast meat if you don't mind the dryness, but i personally find thighs keep their moisture better, especially in the crockpot)
- 4 tbsp chopped fresh herbs (you could also sub dry herbs, but it's not as flavorful)  I used rosemary and thyme because it's what I had on hand, and they both go great with the lemon flavor
- 3 tbsp olive oil or melted ghee + one tbsp for the sauerkraut
- 3 tbsp fresh lemon juice
salt & pepper to taste

DIRECTIONS

- Drain the sauerkraut. Chop the herbs and toss with the sauerkraut and one tbsp of olive oil or ghee, then place in the bottom of crockpot to make a bed for the chicken.

- Baste the chicken with the remaining olive oil and lemon juice, and top with salt and pepper.  If you have time, I recommend marinated the chicken for a few hours to over night, but it's not necessary.

- Place the chicken on top the sauerkraut, and cook on low for 8 hours.



This recipe was so easy and approved by  my husband and 2 & 4 year olds.