If you’re on the paleo diet, this dreamy list will keep you from dreading another night of grilled chicken and veggies.
Tilapia and broiled Parmesan
Used 1lb fresh Colombian tilapia 1/4 cup Parmesan cheese 2tsp grassfed butter softened 1 1/2 tablespoons of avocado oil mayo 1 tablespoon lemon juice 1/4 tsp dried basil Pinch of salt Pinch of fresh black pepper 1. Preheat oven broiler grease a baking sheet or line with parchment paper 2. Combine all ingredients in a bowl except tilapia and stir until well combined 3. Arrange tilapia fillets on the baking sheet and place under the broiler for 3 mins then flip and cook an additional 2 mins 4. Remove pan from oven and cover the top side of the filets with Parmesan mixture. Broil an additional 2-3 mins or until crispy 5. Serve with Creamy cauliflower mash 6. Add grilled broccolini (Toss broccolini with olive oil and season with sea salt and black pepper, grill 10 mins or until crisp and tender)
Sunday morning = pancakes
BANANA CASHEW BUTTER PANCAKES (paleo-friendly, gf, df). These pancakes keep for a couple days in the fridge and several months in the freezer (I store mine in ziplock bags): ¼ cup coconut flour • ¼ teaspoon cinnamon • ¼ teaspoon baking soda • 2 tbsp. cashew butter butter • 2 eggs, slightly beaten • 1 egg white, beaten stiff (optional, but makes the pancakes fluffy) • ½ tbsp. maple syrup (you can sub stevia or another sweetener) • 3 tbsp. mashed banana • 2 tbsp. almond milk • Paired with a crispy ghee-fried egg , sautéed spinach and avocado
Flourless double chocolate peanut butter blender muffs
- These muffins are super moist, super soft, super fluffy, super fudgy and delightfully delicious with your third cup of coffee.Only 8 ingredients (9 if you add the optional chocolate chips — and you should) that you’ve probably already got in your pantry. - FLOURLESS CHOCOLATE PEANUT BUTTER BLENDER MUFFINS 3/4 cup pumpkin purée 1/2 cup peanut butter (can sub any nut butter) 1 egg 5 tablespoons cocoa powder 6 tablespoons honey (can sub maple syrup or a liquid monkfruit sweetener) 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 cup chocolate chips + more for tops - 1. In a blender or food processor, combine all ingredients except chocolate chips. Blend for 30-45 seconds, or until smooth. Fold in chocolate chips. 2. Pour batter into 9 greased muffin cups. Dot tops with additional chocolate chips (optional) Bake at 375 for 15-18 minutes.