During the summer months, it is important that you and your family stay hydrated. According to the Mayo Clinic, the National Academies of Sciences, Engineering, and Medicine recommends that an adult man needs approximately 15.5 cups (3.7 liters) of fluids per day and an adult woman needs approximately 11.5 cups (2.7 liters) of fluids per … Read More
Egg muffins (or crustless quiches) make the perfect quick meal on the go. You can pack them with your favorite vegetable combinations, making it a healthy way to start your day. Makes 6 Servings 4 slices turkey bacon 12 eggs, beaten 1 tablespoon avocado oil 1 small yellow onion, thinly sliced 1/2 pound kale, stems … Read More
This bread is inspired by Elana’s Pantry, one of my favorite Paleo websites. It is a delicious addition for those of you following a low-carbohydrate diet. It pairs well with nut butter or as the base of any open-faced sandwich or melt. 1 1/2 cups blanched almond flour 2 tablespoons coconut flour 1/4 cup golden … Read More
I love this soup recipe for a refreshing, light meal. If you want to make it heartier, it pairs well with wild rice. Just add it in while the soup is simmering and cook according to package directions. Makes 4 Servings 1 cup carrots, large dice 1 cup celery, large dice 1 small onion, large … Read More
Melt butter and olive oil in large skillet over medium heat. Add the garlic and sauté for 1 minute (being careful not to burn). Add the shrimp, red pepper flakes, salt and pepper. Cook the shrimp until pink and cooked through. This should take about 4-5 minutes.
In a small sauté pan, sauté peppers and onions in 1 tablespoon of olive oil until translucent/soft. Add garlic the last minute of cooking. Let cool.
Mix together the vegetables, combination seasoning, sea salt, and eggs in a large bowl and then set aside.
Fill a dutch oven (or stock pot) with enough water to cover an inch of the potatoes. Boil for about 6-7 minutes until soft. They do not need to be cooked through yet. Drain the pot and set potatoes aside.
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper or a silk pad.
Season pounded out chicken with salt and pepper on both sides then dredge in the almond flour. Heat 1 tablespoon grasped oil and 1 tablespoon ghee in a large skillet over medium-high heat. Working in batches, add chicken and cook until golden brown, about 5 minutes per side. Transfer to plate.