Beauty Is In The Eye Of The Beholder
1 apple (1/2inch pieces)
1/2 a red bell pepper
5 baby carrots
1 celery stalk
3 pieced of romaine lettuce
salt & pepper to taste
Dice all ingredients and place in glass container sprinkle salt and pepper.
…top with a balsamic dressing and lemon.
Today’s Eats
Breakfast-
Egg white omelette with shredded carrots and squash with spinach
Blueprint Green Juice
Snack-
Banana
Strawberries
lunch-
Dijon chicken breast
One artichoke
Dinner-
Red curry chicken
Every morning if I don’t have my morning shake I feel off.. So this is what I put in it.
1 banana
1 apple (remove the skin)
1 celery stalk
1/4 cup tangerine juice
1/4 cup water
ice
handful of spinach
2 leafs of kale ( make sure to cut the stem off)
1 scoop of egg white protein powder
blend.
This makes quiet a bit so you can always divide it into two days. I personally think they taste way better right when you make them. :)
Paleo Red Curry Chicken with Cauliflower Rice
Ingredients for the chicken~
One can of unsweetened coconut milk
One small jar of red curry paste
Two garlic cloves, minced
Salt and pepper to taste
Two to three boneless skinless chicken breasts (depending on the size)
Two bell peppers (I used red and orange)
Half a large yellow onion
Coconut oil
Combine coconut milk, curry paste, garlic, salt, and pepper in a large bowl. Cube the chicken and add it to the mixture. Cover and let it marinate for up to an hour. In the meantime, chop up the onions and peppers to desired size and sauté in the coconut oil until they char slightly. Set aside. When the chicken is done, add more coconut oil to the pan and cook all the chicken a few cubes at a time. Save remaining marinade. Set the chicken aside and boil the extra marinade down for a few minutes. Add the veggies and chicken pack to the pot and stir to combine.
Ingredients for the cauliflower ~
One head of cauliflower
The other half of the yellow onion, diced
One garlic clove, minced
Salt and pepper to taste
Coconut oil
Grate the cauliflower into a large bowl on the larger grater size. Melt the coconut oil in a pan and sauté the onion and garlic together. Once the onion is translucent, add the grated cauliflower to the pan and cook for about 5 more minutes until tender. Add the salt and pepper.
(Source: primal-palate.com)
Delicious chicken breast! Recipe courtesy of lil-jpaleo
1/4 cup melted coconut oil
2 Tbs Dijon mustard
1 tsp ground sage
Salt and pepper to taste
Whisk it all together and brush it on two boneless skinless chicken breasts and bake in a preheated 375 degree oven for 40 minutes. I had mine with a side of artichokes for lunch today.Thanks for the amazing recipe Jess!
