Chicken Piccata

chicken_piccata

Ingredients:

  •  2-4 boneless, skinless chicken breast halves (1½ pounds total)
  • ½ cup blanched almond flour
  • ½ teaspoon celtic sea salt 
  • 5 tablespoons grape seed oil 
  • 5 tablespoons olive oil 
  • ¼ cup lemon juice
  • 1 cup chicken stock
  • ¼ cup brined capers
  • ¼ cup fresh chopped parsley

 

Instructions:

Cut the chicken breasts in half horizontally, butterflying them open. Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick

Mix together flour and salt

Rinse the chicken pieces in water, then dredge thoroughly in flour mixture, until well coated

Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat.

Add half of the chicken pieces and brown well on each side, about 3 minutes per side.

Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet

Place plate of chicken breasts in a warm oven while preparing the sauce

Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce

Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil

Plate the chicken, pour the sauce over it and sprinkle with parsley

Serve and enjoy!

 

 

Shrimp Cobb Salad

Shrimp Cobb Salad

shrimp-cobb-salad-ck-x

Ingredients

4 slices center-cut bacon

1 pound large shrimp, peeled and deveined

1/2 teaspoon paprika

1/4 teaspoon black pepper

Coconut oil

1/4 teaspoon salt,

2 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon whole-grain Dijon mustard

1 (10-ounce) package romaine salad

2 cups cherry tomatoes, quartered

1 cup shredded carrots

1 cup frozen whole-kernel corn, thawed

1 ripe peeled avocado, cut into 8 wedges

 

Preparation

Cook bacon in a large nonstick skillet over medium heat until crisp and remove from the pan.

Wipe pan clean with paper towels, coat with coconut oil and Increase heat to medium-high. Add shrimp Sprinkled with paprika and pepper to pan and cook 2 minutes on each side or until done.

While the shrimp cooks, combine salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce and toss to coat.

Arrange about 1 1/2 cups lettuce mixture on each plate. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

 

Enjoy!

 

 

 

Paleo Cilantro Lime Fajita Salad with Honey Lime Vinaigrette Recipe

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Ingredients
Honey Lime Vinaigrette
• 2 limes juiced
• 2/3 cup cilantro
• 2 garlic clove
• 2 tbsp honey
• 1/2 cup light olive oil
• 2 tbsp white vinegar
• 1 tsp salt

Chicken Marinade
• 1/2 cup cilantro
• 2 limes juiced
• 2 tsp coarse salt
• 2 Garlic Cloves
• 1 tsp cumin
• 1 tsp chili powder
• 1/4 cup olive oil

Sizzling Fajita Salad
• 4 chicken breasts cut into strips
• 1 large yellow onion peeled and sliced
• 1 large yellow bell pepper seeds removed, cut into strips
• 2-3 heads romaine hearts cut into bit sized pieces
• 1 avocado sliced
• 3/4 cup cherry tomatoes halved

Instructions

Honey Lime Vinaigrette
1. Place all ingredients in a food processor or blender and blend together until the garlic is well chopped and ingredients have emulsified.
2. Refrigerate dressing.
Chicken Marinade
1. Using the same blender or processor, place all ingredients for the marinade inside and puree until garlic is finely chopped.
2. Pour 1/2 of the marinade into a bowl and add chicken to the marinade.
3. Pour the other half of the marinade into another bowl and add the sliced onion and peppers to it.
4. Let the chicken marinate overnight or for several hours.

Sizzling Fajita Salad
1. Prepare salad by placing lettuce, avocado sliced, and cherry tomatoes all together in a bowl.
2. Heat a large sauté pan or wok to high.
3. Add the vegetables (do not add the marinade) to the hot pan and cook quickly, tossing with tongs or a spatula until the veggies are still crisp, but golden brown in spots.
4. Remove from pan and keep warm.
5. In the same pan on high heat, add the chicken and marinade and cook for 2-3 minutes, or until chicken is fully cooked and slightly caramelized.
6. Toss with the vegetables.
7. Top salads with the hot chicken and vegetables.
8. Drizzle with the cilantro lime vinaigrette.

Enjoy!!

 

Paleo Bacon wrapped avocados

 

Bacon-Wrapped-Avocados6

Ingredients
4-6 strips of bacon
1 avocado
1/2-1 teaspoon chili powder

Instructions
1. Heat the oven to 425
2. Line a baking sheet with tin foil.
3. Cut open the avocado and remove the pit. slice about 3/4″ slices lengthwise through the avocado, and then cut through the middle to cut all of the slices in half so that you have thick chunks of avocado.
4. Cut each slice of bacon in 3-5 pieces and wrap each piece around the avocado. roll in the chilli powder and place on the baking sheet.
5. Bake at 425 for 10-15 minutes
6. Enjoy

Gluten Free, Grain Free and Paleo Organic Roasted Tomato Soup

Ingredients

3 pounds of garden fresh tomatoes, cut in half
1-2 bell peppers, seeds and membrane removed
3 whole cloves of garlic, peeled
1 large sweet onion, chopped
2-3 tsp unrefined sea salt
1/2-1 tsp black pepper
1/4-1/2 cup fresh basil, chopped
1/4 cup good quality olive oil

Instructions

Preheat oven to 400ºF.
In a large baking dish place all the tomatoes, peppers, onions, garlic, salt and pepper and olive oil into the pan and roast for 40 minutes.

Take out of oven and stir, you will have juice in the pan now. Stir in basil and place back into oven for 40 more minutes.

After the second 40 minutes if your vegetables are tender and you like a thinner soup then you can move onto the next step. If you desire a thick soup, put back into oven for 30 more minutes to allow some of the juices to evaporate.

Once finished cooking, remove from oven and remove the garlic. Place the remaining vegetable mixture into a food processor and blend until smooth.

Serve and enjoy!

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Paleo BLT Breakfast

Ingredients:

• 6 bacon slices, diced
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved (or use 1 medium tomato, chopped)
• 4 large eggs
• 1 avocado, diced
• 2 Tbs slivered almonds

Instructions:
• Cook bacon in a large skillet over medium-low heat, stirring frequently until fully cooked (about 15 minutes). Remove 1 Tbs of bacon drippings and set aside.
• Add baby spinach and tomatoes to the bacon and remaining drippings, and toss until spinach is wilted and tomatoes are warmed (a few minutes). Remove from heat.
• Meanwhile, heat a non-stick pan over medium heat. Add reserved bacon drippings when pan is hot. Fry eggs in bacon drippings.
To serve, place the eggs on top of the bacon, spinach and tomatoes, and top with avocado and slivered almonds.

Enjoy!

Harmful effects of Fluoride

Hey guys, is your toothpaste turning you into a woman?

Yes it probably is.  Fluoride is a xenoestrogen, a foreign estrogen that attaches to the same receptors as estrogen reducing your testosterone. The average mans sperm count is half what it was 70 years ago, due to elevated levels or aromatase (which converts testosterone to estrogen). This could be due to lots of things, elevated cortisol, effected sleep, harmful radiation,and ofcourse poisons like fluoride.

Look for a fluoride free toothpaste, they aren’t that hard to find. Also be sure to filter your tap water or drink from bottled only. Irish water contains a high amount of fluoride. Lets see if the water charges change that ?! Doubtful.

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Prosciutto Wrapped Asparagus

 

A delicious snack, that’s simple and delicious for any New Year’s Eve Party!

Ingredients:

  • 3 bunches of asparagus, stems trimmed 2 inches from the bottom
  • 2 four-ounce packages of prosciutto di parma
  • Salt
  • Freshly ground pepper
  • Avocado/ coconut oil or fat of choice
  • Aged balsamic vinegar

 

Preheat the grill to high, and assemble the ingredients. Divide the asparagus onto 2 baking trays . Drizzle some avocado or coconut oil over the spears, and season with salt and pepper. (Not too much salt, as prosciutto is salty too). Cut each slice of prosciutto into 3 thin strips and wrap one strip around each asparagus spear. Place tray under grill for 5-8 minutes, toss half way through. Heat until the prosciutto crisps up and the asparagus is tender. Drizzle on the balsamic vinegar if desired. So simple… enjoy!

 

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Roast rib of beef

roast rib of beef

Ingredients:

  • 2.7kg 3-bone fore rib of beef, French trimmed – ask your butcher
  • 2 sprigs fresh rosemary
  • 6 sage leaves
  • 4 Shallots
  • 5 cloves garlic
  • 200ml red wine
  • 2 tablespoons olive oil
  • Sea salt
  • Black Pepper

(serves 6)

Instructions:

  • Pre-heat oven to 240’C/220’C Fan/Gas 9
  • Rinse the joint and pat dry.
  • Rinse rosemary and sage, peel and quarter the shallots
  • Peel 2 cloves of garlic and the rest unpeeled.
  • Place the rib of beef in a heavy bottomed roasting tin.
  • Add the unpeeled garlic cloves, shallots and bruised sage leaves.
  • Make some slits in the meat and insert the peeled garlic cloves and rosemary.
  • Pour the olive oil over the meat.
  • Put the tin in the hot oven and seal the meat for 20 minutes, turning the joint on its sides a couple of times.
  • Remove the roasting tin from the oven and pour over the wine.
  • Return to the oven and leave it for a couple of minutes.
  • Turn the oven temperature down to 190˚C/170˚C fan/Gas 5 and continue roasting for 30 minutes per kilo if you like your beef rare or 40 minutes per kilo for medium rare.
  • Remove the beef from the roasting tin and transfer to a carving board. Cover with kitchen foil and leave to rest in a warm place for at least 20 minutes before carving.
  • Meanwhile, strain the roasting juices through a sieve.
  • Season with a little salt and a generous grinding of black pepper and keep warm.
  • Arrange the carved beef on a warm serving dish, drizzle with the roasting juices and serve immediately.

Enjoy!

 

PALEO ROASTED BRUSSELS SPROUTS AND BACON

 

brussel sprouts and bacon

Some ideas for a Paleo Christmas….

Ingredients:

  • 1½ pounds Brussels sprouts
  • 2-3 tablespoons melted coconut oil
  • Kosher salt and pepper
  • 4 bacon slices, diced
  • Aged balsamic vinegar

(Serves 4-6 people)

Instructions:

  • Preheat oven to 400°F. Trim the ends and any old outer leaves from the Brussels sprouts.
  • Cut the sprouts in half and toss them with melted coconut oil, salt, and pepper.
  • Dump them on a foil lined baking sheet, making sure to keep everything in one layer.
  • Sprinkle the diced bacon over everything and pop the tray in the oven.
  • The sprouts take about 30 to 35 minutes to roast, so set your timer for 10minutes intervals to regularly rotate and flip the sprouts.
  • Check for seasoning and drizzle some of the aged balsamic vinegar on the finished dish.

 

Bonus: The same technique for roasting these Brussels sprouts also works with cauliflower and broccoli!