Sweet Potato Cakes and Poached Eggs….Yummy!!!
This recipe is Gluten free, Dairy free and Paleo.

Ingredients:
• 2 small sweet potatos
• 50g Almond Flour
• 3 eggs
• Pinch salt & pepper
• Coconut oil

Method:
• Grate sweet potatoes
• Add sweet potato to a bowl with one egg, salt and pepper.
• Then add almond flour and mix
• Heat some coconut oil in a pan, using your hands pat the mixture into two large cakes and pop them in the pan.
• Cook for 2mins each side (until golden) and then put them into the oven at 220’C for 12-15 mins.
• During last few minutes of their oven time, poach your eggs.
• Plate the cakes with the eggs on top, sprinkle with seasoning and enjoy!

An ideal Breakfast or Brunch, full of protein, paleo approved, gluten and dairy free. So delicious you just have to try it!

Ingredients:
• 1 large sweet potato
• 1 teaspoon of coconut oil
• Bacon
• 2 eggs
• Salt and pepper to taste

Directions:
• Preheat oven to 160’C
• Grill bacon until cooked and set aside until needed.
• Wash sweet potato and cut off ends
• Using a julienne peeler, slice into shreds and toss it around in a bowl with salt and pepper
• Heat coconut oil in an oven safe pan on high heat and add the sweet potato
• Cook for about 10mins, stirring and flipping regularly (until its soft and crispy)
• Use a spatula to make two wells in the sweet potato and crack the eggs straight in
• Add chopped bacon
• Put the pan in oven at 160’C until the egg is cooked to your liking

30 MINUTE LEMON CHICKEN….

High in Protein, Gluten free and so quick and easy to make.

INGREDIENTS
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• salt and pepper
• 4 chicken breasts
• ¼ cup white wine
• ½ cup chicken stock
• 2 tablespoons lemon juice
• ¼ teaspoon lemon zest
• 1 tablespoon parsley, chopped
• extra lemon for garnish
• extra parsley for garnish

INSTRUCTIONS
1. Add oil to a largep pan.
2. Add garlic and cook for one minute.
3. Season chicken with salt and pepper. Add chicken breast and cook 5-6 minutes on each side until fully cooked.
4. Pour in wine and allow to cook for one minute.
5. Add in the chicken stock and simmer until slightly reduced.
6. Stir in lemon juice, lemon zest, and parsley.
7. Serve immediately with extra lemon slices and parsley for garnish.

Yummy Lunch, Dinner or party Nibbles….

Paleo Chicken Fingers and Garlic Honey Dijon Dipping Sauce

INGREDIENTS

For the Chicken Fingers
• 2 large skinless, boneless chicken breasts (1-1/4 pound)
• 1 cup finely ground almonds (or almond flour)
• ¼ cup tapioca flour
• 1/2 cup finely shredded unsweetened coconut
• 2 tbsp black sesame seeds
• 1 tsp garlic powder
• 1 tsp dried mustard
• ½ tsp sweet paprika
• ½ tsp himalayan salt
• ½ tsp ground black pepper
• ¼ tsp cayenne pepper
• 2 whole eggs, beaten
• 2-3 tbsp avocado oil

For the Dipping Sauce
• 1/3 cup paleo mayo
• 2 cloves garlic, minced
• 2 tbsp Dijon mustard
• 2 tbsp unpasteurized liquid honey
• ¼ tsp cayenne pepper

INSTRUCTIONS
1. Optional- Recommended that you soak your chicken breasts overnight in a solution of salty water made of 1 teaspoon of salt for every cup of water. This creates a much juicier and tastier chicken.
2. Preheat oven to 400F. Line a baking sheet with parchment paper.
3. Take the chicken out of the “brine” and pat it real dry. Cut each chicken breast into 6 relatively even strips.
4. In a shallow bowl, add ground almonds, tapioca starch, unsweetened coconut, sesame seeds, garlic powder, dried mustard, paprika, salt, black pepper and cayenne and stir until evenly combined.
5. Beat the eggs in a separate shallow bowl.
6. Dip each chicken strip in eggs then roll in almond mixture until nice and evenly coated on all sides; place on lined baking sheet and repeat until all chicken is used.
7. Drizzle generously with avocado oil, place in the oven and bake until the crust gets golden brown and chicken is cooked through, about 15-20 minutes, depending on the size of your chicken fingers. Flip after 10 to 15 minutes of cooking time.
8. While your chicken fingers are cooking, prepare the dipping sauce by combining mayonnaise, garlic, honey and mustard in a small bowl.
9. When the strips are fully cooked, allow them to cool for a few minutes on the baking sheet and then serve with the dipping sauce.

Snacking……we all do it…. but now we can do it guilt free with these Baked Zucchini Crisps.

These crisps are a much healthier alternative to processed oily potato crisps and you can season them up however you like. Ideal recipe for those of you on a low carb diet but not quite sure what to eat when those hunger feelings creep in between meals. They are perfect snack for munching on at a get together with friends or during a movie.

Ingredients
•4 medium organic zucchini
•salt
•pepper
•paprika
•cooking spray

Instructions
1. Preheat oven to 230 degrees F.
2. Wash, dry and thinly slice zucchini with a mandoline slicer or knife ⅛ inch thick.
3. Spread zucchini slices out onto a parchment paper-lined baking sheet.
4. Spray quickly with cooking spray, and sprinkle desired seasonings on top (be careful not to use too much as the zucchini will shrink a lot and you will end up with very potent bites)
5. Bake for about 1 and ½ hours, making sure to check on them every 10 minutes after about an hour.
6. Eat immediately after removing from oven for maximum crunchiness, they tend to get softer as they cool (can reheat).