PALEO BEER-BATTER FISH FRY

Print PALEO BEER-BATTER FISH FRY Course Dinner Ingredients 2 six-ounce fillets of cod, each cut into 3 pieces (you could also use lemon sole, halibut or pollack) 1/2 cup tapioca..

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SOAKED CHIA SEEDS

Print SOAKED CHIA SEEDS Course Breakfast Ingredients Chia seeds Almond milk or water Instructions Soak the seeds in almond milk or water (1/4 cup seeds to 1 cup liquid) until..

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ZUCCHINI “MEATBALLS”

Print ZUCCHINI “MEATBALLS” Course Lunch Ingredients cooking spray 1 tsp olive oil 2 garlic cloves crushed 1 1/4 lbs unpeeled zucchini grated 1/2 tsp kosher salt 1/8 tsp black pepper..

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CASHEW CHICKEN

  Print CASHEW CHICKEN Course Lunch Ingredients 2 1/2-3 lbs. boneless skinless chicken thighs 1 Tbsp coconut oil 1 cup roasted unsalted cashews 1 head cauliflower trimmed and cut into..

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CHOP CHOP FRESH VEGGIE SALAD

  Print CHOP CHOP FRESH VEGGIE SALAD Course Lunch Ingredients Salad Ingredients: 1 15 oz can chickpeas, drained & rinsed 1/4 red onion slivered 1 yellow bell pepper seeded &..

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SAVORY SHRIMP WITH FRESH HERBS

Print SAVORY SHRIMP WITH FRESH HERBS Course Lunch Ingredients 1 pound large shrimp 2 red hot peppers or mini bell peppers 1 stalk celery thinly sliced 1-1/2 Tbsp capers rinsed..

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