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Paleo Chicken Fingers
1 Ib. chicken tenders (or chicken breast, cut into strips)
1 egg, beaten
1/2 cup almond meal
1/2 tsp. salt
3/4 tsp. paprika
1/4 tsp. ground coriander seed
1/4 tsp. ground cumin seed
1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
2. Combine almond meal with spices on a plate or shallow dish. Place beaten egg in a separate shallow dish.
3. Dry chicken with paper towel. Dip in egg then dip in almond meal mixture, cooking all sides. Place on baking sheet. Repeat until all chicken tenders are coated.
4. Bake for 16-18 minutes, turning once in the middle of baking, until completely cooked (interior temperature should read 180 degreesF).
From January 2016 Sprouts Magazine, page 13, about Dr. Sarah Ballantyne, The Paleo Mom; ThePaleoMom.com, cohost of the syndicated top-rated The Paleo View Podcast; and New York Times bestselling author of The Paleo Approach, The Paleo Approach Cookbook and The Healing Kitchen.
SAUTEED SUNRISE MEDLEY POTATOES
1 Ib. colorful, organic baby potatoes
Sprinkle of rosemary, chives, salt, garlic powder
Saute the baby potatoes in a heavy pan on low heat for 20 minutes or until done.
1 cup cooked pinto beans
1/2 cup cooked green lentils
1/4 cup cooked oat groats
Garlic powder to taste
Sea salt to taste
Black pepper to taste
Red chile powder to taste
1 t (or to taste) vegetable Better Than Bouillon
Put all ingredients into a blender and blend until smooth. Add water if the mixture is too thick. After it is blended and of the consistency you like, you can either spread it on fried corn tortillas for tostadas, or put in taco shells for tacos adding the other typical ingredients such as tomatoes, cheese, lettuce, meat or chicken, etc. Blended, you don’t even know the green lentils and oat groats are in there. If you prefer, you can transfer the mixture to a cast iron skillet and ‘refry’ before putting on your tostado shells or tacos. This mixture of refried beans can also be put on flour tortillas for bean burritos.
2 cups old-fashioned or quick-cooking (not instant) rolled oats
2/3 cup rye flakes, or wheat flakes
1/3 cup coarsely chopped almonds
2 tablespoons flaked coconut, (sweetened or unsweetened)
1/2 cup raisins
2 tablespoons honey
1/2 teaspoon vanilla extract
Pinch of cinnamon
1/4 cup flaxseeds, ground (optional)
Preheat oven to 350°F. Coat a baking sheet with cooking spray. Spread oats and rye (or wheat) flakes on the baking sheet. Bake for 10 minutes. Stir in almonds and coconut; bake until the oats are fragrant, about 8 minutes. Turn off the oven. Stir raisins into the muesli.
Microwave honey for 10 seconds in a glass measuring cup. Stir in vanilla and cinnamon; drizzle over the muesli and stir to coat. Return the muesli to the turned-off warm oven and let cool completely, about 2 hours. Stir in flaxseeds, if using.