s.s. chicken club - avocado boats

ingredients:

1 lb. boneless skinless free range chicken breast - cooked and cubed

2 avocados

5 strips of nitrate and nitrite-free bacon - cooked crispy and chopped

A few slices of red onion - diced

8 grape tomatoes - halved (You can use any kind of tomatoes - This is just what I had in the house) 

4 Tbs. of mayonnaise

1 Tbs of minced garlic 

salt and pepper

directions: 

Cook the chicken in any manner you desire. I cut the chicken breasts into tender size pieces and pan-seared them in butter. It made for a slightly crispy outside and an extremely juicy inside. Let cool and cut into cubes

Scoop out all 4 avocado halves. You will use three of them to make the guacamole and the other one - Cut into pieces to go into the chicken club salad. 

In a large mixing bowl combine the chicken, bacon, tomato, red onions, avocado, mayo and salt and pepper. Stir until completely mixed

****For the guacamole**** I mashed up the remaining 3 avocado halves, 1 Tbs Minced garlic, a pinch of cayenne pepper, 1 Tsp minced onion flakes, kosher salt, pepper, lemon juice, and 1 Tbs of salsa. These are not included in the ingredient list above. If you mash up the avocados with some garlic and lemon or lime juice and salt, it will still taste really great under the chicken club salad.

Divide the guacamole among the 4 avocado shells, top each one with a heaping mound of the chicken salad.

brussels sprouts with bacon, avocado, and lime

ingredients:

1lb brussels sprouts

2 slices nitrate and nitrite-free bacon 

1 garlic clove, minced

juice of 1 lime

1 avocado, sliced

a pinch of crushed red pepper (optional)

olive oil

salt and pepper

directions:

While you are slicing your brussels, cook the bacon until crispy in a large skillet.

Remove from pan.

Add a little olive oil to the pan (depending on how much bacon drippings were left over), and add your shredded brussels, garlic, and crushed red pepper.

Cook for just a few minutes on medium heat, until brussels start to get tender.

Mix in lime juice and crumble bacon into the sprouts. s&p to taste.

Scoot your sprouts over to the side of the pan, and add avocado slices--just to quickly warm each side. You don't really want to stir them around into the sprouts or they will mash right in. 

When they are heated through, mix everything together and enjoy!

hasta la vista pasta lasagna

ingredients:

1 lb grass-fed ground beef

1 lb mild grass-fed Italian sausage (can use chicken sausage also)

1 red onion diced

4 cloves crushed garlic

2 tbsp dried oregano

2 tbsp dried basil or 1/2 cup fresh basil, chopped

1/2 tsp cayenne pepper

1/2 tsp sea salt

1/2 Tbl. black pepper

2 tbsp olive oil

1 – 14 1/2 ounce can of diced tomatoes drained

1 small can of tomato paste

1 cup organic black olives sliced

6 zucchinis thinly sliced with a mandolin slicer.

directions:

Preheat oven to 350 degrees.

In a large soup pot saute onions and garlic in the olive oil for about 3 minutes.  Add ground beef and sausage and brown.  Season meat mixture with all dry ingredients and add drained diced tomatoes and tomato paste and mix well.  In a big lasagna baking dish place a layer of sliced zucchini and then ladle on a thick layer of the meat mixture and top with the sliced black olives. 

Top meat and olive layer with another layer of sliced zucchini and top with a final layer of the remaining meat mixture.  Cover tightly with aluminum foil and back at 350 for 30 min.  Let sit for 10 min before slicing and serving.

Adapted from Everyday Paleo by Sarah Fragoso

great balls of dates

ingredients:

20 medjool dates, seeds removed

1/2 cup almond butter

1/4 cup coconut flour

2 tablespoons unsweetened cocoa powder

1 tablespoon cinnamon

finely shredded coconut flakes

directions:

In a food processor, process together all ingredients except for the coconut flakes. The mixture will be very thick. Make sure it's not chunky-should be as smooth as possible.

Using your hands, smash together teaspoon-size portions of the mixture. Roll into small balls, and then roll in the shredded coconut flakes to coat. 

Adapted from Everyday Paleo by Sarah Fragoso

berry good cobbler

ingredients:

3 cups of fresh blackberries

1 1/2 cups almond meal (finely ground almonds)

1 omega 3 enriched egg

2 tbsp coconut oil

A drizzle of raw organic honey

Cinnamon to taste

“So Delicious” coconut milk

directions:

Preheat oven to 350. Pour the blackberries into a pie pan.  In a small bowl mix together the egg, almond meal, and coconut oil, and shake in a bunch of cinnamon.  Stir well.  The mixture will be really thick and clumpy.  If you wish, drizzle a bit of raw organic honey on top of the blackberries.  By hand (or if you have a 2 year old to help you, that works just as well…) crumble the almond meal mixture on top of the blackberries and bake in your pre-heated oven for 35 minutes.  Serve in bowls with cold "So Delicious” brand coconut milk poured over the top. 

Enjoy!

Adapted from www.everydaypaleo.com