So with that...instead I will eat my dinner and Netflix and chill myself TO DEATH tonight with at least a happy tummy! lol
Here's the recipes below. I KNOW you would want to try these. :) Special thanks to Lisa and Amy for these!
Dinner:
A GIANT green salad fill with raw veggies. The below chicken salad and dessert.
Here's the recipes below. I KNOW you would want to try these. :) Special thanks to Lisa and Amy for these!
Dinner:
A GIANT green salad fill with raw veggies. The below chicken salad and dessert.
Paleo Basil Avocado Chicken Salad
Prep time: 15 mins
Cook time: 0 mins
Servings: 2
Ingredients:
- 2 boneless, skinless chicken breasts (cooked and shredded)
- 1/2 cup fresh basil leaves, stems removed
- 2 small or 1 large ripe avocado, pits and skin removed
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. sea salt (or more to taste)
- 1/8 tsp. ground black pepper (or more to taste)
Equipment:
- Food processor
- Stirring spoon
- Measuring cups and spoons
- Medium sized mixing bowl
Directions:
1. Place the cooked shredded chicken in a medium sized mixing bowl.
2. Place the basil, avocado, olive oil, sea salt and ground black
pepper in a food processor and blend until smooth. You may need to scrape the
sides a couple times to incorporate.
3. Pour the avocado and basil mixture into the mixing bowl with the
shredded chicken and toss well to coat. Taste and add additional sea salt and
ground black pepper if desired. Keep in the fridge until ready to serve.
Dessert: MEXICAN CHOCOLATE AVOCADO MOUSSEAuthor: Cook Eat Paleo
Serves: 4-6
servings
INGREDIENTS
2 ripe
avocados
½ cup
organic raw cacao powder
½ cup full
fat coconut milk
⅓ cup local
raw honey, to taste
2 teaspoons
vanilla extract
1 teaspoon
cinnamon, to taste
¼ teaspoon
ground ancho chile, to taste
INSTRUCTIONS
1.
Combine all ingredients in food processor and
process until completely smooth.
2.
Taste and adjust seasonings.
3.
Spoon into serving dishes and chill to set. Here's mine. Share pics of yours! 🙂  |
