 Paleo Chicken Fingers
Preheat oven to 375. Coating In a large sealable bag combine: 1 cup almond flour 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/8 tsp sea salt Very Lightly grease baking tray with coconut oil. Flatten chicken with a meat tenderizer or the back of a small pot. Cut flattened chicken into strips. Shake strips in coating and then place on baking sheet. Bake 7-10 minutes then flip and bake another 7-10 (depending on how thin your chicken strips are).
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 Breakfast Pitas
Preheat oven to 375. In bowl one mix: 1/2 cup almond flour 1/4 cup tapioca flour 3 tbsp coconut flour 1/2 tbsp cinnamon 1 tbsp raisins 1 tbsp dried cranberries In a second bowl mix: 1/2 cup almond milk 2 eggs 2 tbsp honey Combine bowls. Scoop into parchment paper lined baking sheet and flatten with back of spoon. Bake 15 minutes, flip and bake another 12 minutes. Eat plain or with almond butter.  Paleo Pizza Crust
Preheat oven to 450. Mix in a bowl: 1 egg 1/4 cup avocado oil 1/3 cup almond milk 1 tbsp honey Then mix in: 1/2 cup almond flour 1/2 cup tapioca flour 1/4 cup coconut flour 3/4 tsp sea salt Place one sheet of parchment paper over pizza stone. Place dough in centre of parchment paper lined pizza stone. Place a second sheet of parchment paper on top and roll dough outwards in all directions. Once flattened, remove top sheet of parchment paper and add on toppings. Bake for 17-20 minutes depending on how thin you rolled the crust.  Spicy Fish Tacos
Fry the following in a pan with avocado oil: 3 fillets of your fish of choice 1/2 yellow bell pepper 1 tbsp diced red onion 1/2 tsp cumin 1/4 tsp cayenne pepper 1/4 tsp sea salt For less spicy 1/4 tsp cumin 1/8 tsp cayenne. Serve inside cabbage leaves or ice burg lettuce leaves.  Paleo Chilli
Brown 2 lbs ground beef or chicken and then add into a slow cooker with: 2 chopped green bell peppers 1/2 diced red onion 2 packages sliced mushrooms 2 cloves minced garlic 1 can crushed tomatoes 1 can tomato paste 3 1/2 tbsp chilli powder 1 tsp garlic powder 1 tsp onion powder 1/2 tsp sea salt 1/2 tsp pepper Cook on low for approximately 6 hours (until Vegetables are soft). |
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