2-3 boneless chicken breasts cooked and shredded 1 vocado 1/4 chopped onion 2 T cilantro 1/2 lime-juice salt and pepper to taste Advertisements
Taco Salad 1/2 lb ground beef 1 tbls chili powder 1 tsp cumin 1/2 tsp garlic powder 1/4 tsp salt 1/4 pepper 2 cups baby spinach can also add guacamole Directions For the taco salad: in a large skillet, brown meat for 5-7 minutes. Then toss in seasoning. Serve meat over baby spinach with a … More Taco Salad
Ingredients ½ cauliflower cut in 1 inch 2 carrots, peeled and sliced thin 1 red bell pepper, chopped 1 red onion sliced in ¼ in 3 garlic minced 2 T balsamic vinegar 2 T avocado oil or coconut 4 chicken breast with bone in 1 1/2 tsp minced fresh rosemary salt and pepper Adjust rack … More Rosemary Chicken with Balsamic Veggies
Preheat oven to 375. Put salt, pepper, and garlic powder on meat and sear meat on both sides with a little oil in pan. Put a little coconut oil on bottom of dry pan without a cover. 1 hour after roast in oven, take out and add veggies for another hour or more. Put in … More Pot Roast with Vegetables
Ingredients Fillet of salmon Pesto Preheat oven to 350. Place fish on parchment paper or tin foil. Put pesto on salmon and bake 20 to 25 minutes.
Ingredients 1/3 c. lime juice 1 ½ lbs. chicken breasts,cubed 1 ¾ c. coconut milk Mix the juice and coco milk and add chicken to marinate 30 minutes. Place on skewers and grill. *Originated from Glutenology
Ingredients 2 T. brown sugar 3 T prepared mustard 1 T. fresh lemon juice 4 porkchops Directions preheat 325 mix mustard and sugar in small bowl butterfly porkchops and place in 9 by 13 pan sprinkle with lemon 1/8th in of water in pan bake 20 or more minutes to desired doneness *Originated from Glutenology