![]() Cut chicken breast lengthwise in half. Crush pecans (and/or walnuts) and press chicken into the nuts to coat. Pan fry chicken (I use grapeseed oil) for about 5 minutes per side or until cooked through. Remove and cut chicken into strips and place on mixed greens. Top with goat cheese crumbles, grape tomatoes and red onion. Enjoy with a drizzle of raspberry vinaigrette or honey mustard dressing. ![]() Love this easy and delicious version of sesame chicken! I recommend reducing the soy (Bragg's Liquid Aminos) to 2 Tbsp. Otherwise, it's a bit salty. Or you can substitute the soy with Coconut Aminos. Great with sautéed broccoli, cabbage and onions or garlic green beans. Use leftover roasted chicken to make a chicken salad. Chop up the chicken. Add red onion, celery, cucumber and sliced almonds (honey roasted or plain). Mix mayo, apple cider vinegar, sea salt and pepper to taste and stir in the salad.
4 eggs
1/2 lb. uncured bacon (cooked and cut in pieces) 1/3 cup chopped onion 1 lb. pack of frozen riced cauliflower (thawed overnight in refrigerator) Favorite seasonings (sea salt, pepper, garlic powder, nutritional yeast, Parmesan cheese, etc.) Saute riced cauliflower and onion in olive or sesame oil until tender. Feel free to add more veggies, like chopped zucchini, mushrooms, and bell peppers or chopped spinach. Stir in scrambled eggs, cooked bacon and seasonings. (2-4 servings) Tip: To save time, prepare the cauliflower and veggies the night before and refrigerate. Reheat in the morning, and add the cooked eggs, bacon and seasonings. |
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February 2024
AuthorRene Deachin, CNC |