Paleo Chicken Piccata with Zucchini Noodles

Tender chicken piccata paired with nutritious zucchini noodles makes for a delicious dinner option that fits the Paleo diet. This dish is flavorful and free of gluten

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1/4 cup almond flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers
• 2 medium zucchinis, spiralized into noodles
• 2 tablespoons fresh parsley, chopped

Instructions:

Add salt and pepper to the chicken breasts for seasoning

Press the almond flour onto both sides of the chicken breasts in a shallow dish

One tablespoon of coconut oil should be heated on medium-high heat in a skillet

When the chicken breasts are golden brown and thoroughly cooked, add them and cook for about 45 minutes on each side

After taking the chicken out of the skillet, set it aside

Add the minced garlic and the remaining coconut oil to the same skillet

Saut until fragrant, about 30 seconds

Add the capers, lemon juice, and chicken broth

Simmer for two to three minutes to slightly reduce the sauce

After cooking, return the chicken breasts to the skillet and let them simmer in the sauce for a further two to three minutes

Spiralized zucchini noodles should be sauted for two to three minutes, or until they are just tender, in a separate pan that has been heated to medium heat while the chicken is simmering

With chopped parsley on top, serve the chicken piccata over a bed of zucchini noodles

Savor your Paleo Noodles and Chicken Piccata

Apricot Sesame Chicken Skewers with Grilled Asparagus

The sweet and savory flavors in these Apricot Sesame Chicken Skewers with Grilled Asparagus go really well together. The sweet apricot glaze goes well with the smoky grilled asparagus, which makes the whole dish feel fresh and crisp. Great for a BBQ or a dinner during the week.

Ingredients:

• 1
• 5 lbs boneless, skinless chicken breasts, cut into cubes
• 1 cup apricot preserves
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Sesame seeds for garnish

Instructions:

In a bowl, whisk together apricot preserves, soy sauce, sesame oil, Dijon mustard, minced garlic, and grated ginger to create the marinade

Place the chicken cubes in a resealable plastic bag and pour half of the marinade over them

Seal the bag and marinate in the refrigerator for at least 30 minutes

Preheat the grill to medium-high heat

Thread the marinated chicken cubes onto skewers, alternating with asparagus spears

Brush the skewers and asparagus with olive oil and season with salt and pepper

Grill the skewers for 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char

While grilling, baste the skewers with the remaining marinade for extra flavor

Remove the skewers from the grill and sprinkle with sesame seeds for garnish

Serve the Apricot Sesame Chicken Skewers with Grilled Asparagus hot and enjoy

Roasted Peppers and Tomato Gazpacho

Enjoy the refreshing flavors of summer with this Roasted Peppers and Tomato Gazpacho. The combination of roasted peppers, ripe tomatoes, and crisp cucumber creates a delicious and satisfying cold soup.

Ingredients:

• 4 large red bell peppers, roasted and peeled
• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 4 cups tomato juice
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

In a blender, combine roasted red peppers, tomatoes, cucumber, red onion, and garlic

Blend until smooth

Add tomato juice, red wine vinegar, and olive oil to the blender

Blend again until well combined

Season the gazpacho with salt and pepper to taste

Refrigerate for at least 2 hours to allow flavors to meld

Serve chilled, garnished with fresh basil leaves

Winter Veggie Delight Soup

This soup is hearty and healthy, and its perfect for warming up in the winter. This crockpot soup is easy to make and will definitely please your taste buds. It is full of different colored vegetables and fragrant herbs.

Ingredients:

• 1 cup carrots, diced
• 1 cup celery, chopped
• 1 cup potatoes, cubed
• 1 cup onions, finely diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can 14 oz diced tomatoes
• 1 cup frozen peas
• 1 cup green beans, cut into 1-inch pieces
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Place carrots, celery, potatoes, onions, and garlic in the crockpot

Add vegetable broth, diced tomatoes, frozen peas, and green beans

Season with thyme, rosemary, salt, and pepper

Drizzle olive oil over the ingredients and stir well

Cover and cook on low for 6-8 hours or until vegetables are tender

Serve hot and enjoy the winter veggie delight

White Chocolate Caramel Snickerdoodles

Indulge in the classic softness of snickerdoodle cookies with a delightful twist of white chocolate chips and gooey caramel bits. These cookies are a perfect blend of sweet flavors and a hint of cinnamon.

Ingredients:

• 1 cup unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 1 large egg
• 2 and 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• 1/2 cup soft caramel bits
• 2 tablespoons granulated sugar for rolling
• 1 teaspoon ground cinnamon

Instructions:

Warm the oven up to 350F 175C and put parchment paper on baking sheets

Melt the butter and mix it with 1 1/2 cups of granulated sugar in a large bowl until the mixture is light and fluffy

Mix the egg in well by beating it in

Mix the flour, cream of tartar, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

The soft caramel bits and white chocolate chips should be carefully mixed in

Separate 2 tablespoons of white sugar and 1 teaspoon of ground cinnamon in a small bowl

Make 1-inch balls out of the cookie dough

Cover all of the balls with the cinnamon-sugar mix by rolling them in it

Spread the dough balls out on the baking sheets that have been prepared, leaving about 2 inches of space between each one

After the oven is hot, bake for 10 to 12 minutes, or until the edges are lightly golden and the middle is still soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down

Bun Cha Meatballs Stir Fry

Vietnamese Bun Cha meatballs are the star of this easy stir-fry recipe, which is also served with rice vermicelli noodles, crisp vegetables, and flavorful herbs. This dish is a delightful meal because it has the ideal balance of flavors and textures.

Ingredients:

• 500g ground pork
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced shallots
• 1/2 teaspoon black pepper
• 200g rice vermicelli noodles
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• Fresh herbs mint, cilantro, Thai basil
• Lettuce leaves
• 2 tablespoons vegetable oil

Instructions:

In a mixing bowl, combine ground pork, fish sauce, soy sauce, sugar, minced garlic, minced shallots, and black pepper

Mix well and form into small meatballs

Heat vegetable oil in a pan over medium-high heat

Add the meatballs and stir-fry until they are browned and cooked through, about 8-10 minutes

While the meatballs are cooking, prepare the rice vermicelli noodles according to the package instructions

Drain and set aside

To serve, arrange lettuce leaves on a plate

Place cooked noodles on top, followed by cucumber slices and julienned carrots

Add the cooked meatballs on top of the noodles and garnish with fresh herbs

Serve immediately with dipping sauce or nuoc cham on the side

Tangy and Sweet Schwäbischer Kartoffelsalat

Traditional German potato salad called Schwabischer Kartoffelsalat is known for its sweet and sour taste. In this recipe, soft potatoes are mixed with a tasty dressing made from apple cider vinegar and sugar for a little sweetness. Its great for picnics, barbecues, and as a side dish for any event.

Ingredients:

• 2 pounds potatoes, peeled and sliced
• 1/2 cup vegetable broth
• 1/4 cup apple cider vinegar
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 slices of bacon, chopped optional
• 1/4 cup sugar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

For about 15 minutes, or until the potatoes are soft, boil the sliced potatoes in salted water

Remove the water and set it aside

Heat up a large skillet over medium-low and add the chopped bacon

Cook until the bacon is crispy

Take the bacon out of the pan and set it aside

If youre not using bacon, you can skip this step

Put the chopped onion in the same pan as the bacon and cook it in the bacon fat or vegetable oil until it turns clear

Put sugar, Dijon mustard, salt, pepper, vegetable broth, and apple cider vinegar in the pan

Mix it well and bring it to a low boil

Allow it to cook slowly for a few minutes

Add the hot dressing to the potatoes that have been cooked

If you want, you can add the crispy bacon pieces

Toss the potatoes gently to spread the dressing all over them

Let the salad sit for about 15 minutes, stirring it every now and then, so the flavors can soak in

Before serving, sprinkle with chopped fresh parsley

You can serve it hot or cold

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