Tag: gluten casein free recipes

PALEO CILANTRO, LIME, AVOCADO, CHICKEN SALAD RECIPE

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On March 10, 2014

In Recipes

Ingredients:
  • 2 boneless, skinless chicken breasts (cooked and shredded)
  • 1/4 cup fresh, chopped cilantro leaves, stems removed
  • 2 cubed Hass ripe avocados, pits and skin removed
  • 2 Tbsp. extra virgin olive oil
  • Juice from 1/2 of a fresh squeezed lime
  • 1/2 tsp. sea salt (or more to taste)
  • 1/8 tsp. ground black pepper (or more to taste)

Directions:

1. Place the cooked shredded chicken in a medium-sized mixing bowl.

2. Mix the cilantro, lime juice, avocado, olive oil, sea salt and ground black pepper in a bowl (use a food processor if you want a smoother blend).

3. Pour the avocado and cilantro mixture into the mixing bowl with the shredded chicken and toss well to coat.

4. Taste and add additional sea salt and ground black pepper if desired.

5. Keep in the fridge until ready to serve.

SPINACH, AVOCADO, AND BEET SALAD

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On February 25, 2014

In Recipes

Salad

3-4 cups baby spinach (or mix of arugula and spinach)

1 small raw beet (peeled and cut into 1 inch cubes)

1-2 shredded carrots (optional – I did not include them in my version, but they do make a tasty addition)

½ c red onion

1/2 avocado, cubed

Large handful of slivered almonds (optional: you can use sprouted raw sunflower seeds, by Go Raw, as well)

Dressing

Combine all dressing ingredients in blender, and blend on high until smooth and creamy.

½ c unsweetened almond milk

1 T apple cider vinegar

1 T olive oil

1 T Dijon mustard

Juice from ½ small lemon

Salt, pepper, garlic powder to taste

½ avocado, mashed into rest of dressing ingredients

Pour dressing over Salad and toss until fully combined.

Photo by: Happy, Health, & Whole

ON THE GO PALEO BREAKFAST MUFFINS RECIPE

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On February 19, 2014

In Recipes

Ingredients:

8 eggs

¼ lb cooked ground turkey or grass-fed beef

3 T onions, chopped

1-2 T celery, chopped

4-5 T diced broccoli florets or other veggie of choice

1 tsp sea salt (I love pink Himalayan Sea Salt)

1 tsp pepper

1 tsp thyme or other seasoning of choice

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease 8 muffin cups or a 8X8 glass Pyrex baking dish.
  3. Beat eggs together in a large bowl.
  4. Mix meat, veggie of choice, celery, onions, salt, black pepper, and thyme (or other seasonings) into the beaten eggs.
  5. Pour egg mixture evenly into prepared muffin cups or Pyrex dish.
  6. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.

*Optional: If you like your veggies softer, then lightly sauté them in coconut oil before adding to egg mixture.

Tip: Once cooked, these freeze and are great to heat up for breakfast on the go.

Blessings,

Jenna

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