- 1.5 lbs of chicken breast (cut into bite size pieces)
- 1/3 c. almond flour
- 2 tsp. salt
- 2 tsp. pepper
- 2 tsp. garlic powder
- ½ tbsp. Italian seasoning
- 1 jar marinara sauce
- 1 tbsp. vegetable oil
Preheat 375°F. Mix dry ingredients and coat chicken pieces. Sauté coated chicken in vegetable oil until browned (about 3 minutes per side). Place on sheet pan and finish in the oven for 20 minutes. Pair with your favorite jar of marinara sauce (or use homemade).
- 5-8 fresh kale stalks
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper
- Juice from half lemon (optional)
Preheat oven to 350°F. Place an oven safe cooling rack inside of a sheet pan (allows heat to circulate around the whole leaf). Remove fresh, crisp kale leaves from stalk and rip into bite size pieces. Place kale leaves into bowl and add olive, salt, and pepper and mix. Place leaves on cooling rack in a single layer and bake for 10-12 minutes. Watch carefully as they can easily burn. Garnish with lemon zest and juice or enjoy as is.
- 3 avocados
- Juice and zest from 1 lemon
- Juice and zest from 1 lime
- 1 tsp. salt
- 1 tsp. pepper
Chop avocados and place into bowl. Add juice, zest, salt, and pepper. Mix well, mashing avocado slightly to a smoother consistency.
