Mediterranean Chicken Breasts

(Left: Mediterranean Chicken, Right: Sliced Mediterranean Chicken with Marinated Veg on Tortillas)

Mediterranean Chicken Breasts: 

Chicken Breasts

Marjoram

Olive Oil

Thyme

Pink Salt 

Pepper

Balsamic Vinegar

Marinate chicken breasts in herbs, oil and vinegar for 1 hour. Bake in oven at 350 for 25 - 30 minutes, depending on oven. 

Marinated Sandwich Veggies:
Romaine Lettuce Hearts
Whole Carrots
Olive Oil
Pink Salt
Pepper
Balsamic Vinegar

Slice romaine into strips. Take a potato peeler and create ribbons from the carrots. Place romaine and carrots in a bowl, drizzle on about 2-3 tablespoons of both olive oil and vinegar. Toss on salt and pepper to taste. Allow to marinate for 5 minutes. If you allow to marinate longer, lettuce will loose it's crunch.

Baked Teriyaki Skewers

(Marinating)

(Lunch For Hubby)

Chicken Breast, sliced into strips
Coconut Aminos
Sesame Oil
Shredded Coconut, dried
Pink Salt
Black Pepper
Dried Orange Zest
Garlic, thinly sliced
Skewers

Take a skewer and secure the strips of chicken onto it. For my family of five, I used about 3-4 pounds of raw chicken tenders and it filled two 9x13 pans. In your 9x13 baking pan, place the chickens skewers. Pour half the bottle of coconut aminos over the chicken and drizzle 3-4 tablespoons of oil as well. Season with salt and pepper to your preferences. Sprinkle dried shredded coconut, orange zest and thinly sliced garlic on top. Marinate for one hour, covered in refrigerator. Bake in oven for 25-30 minutes depending on your oven. Enjoy!

Gluten Free Fried Zucchini

Dry Ingredients:
1 1/2 c. coconut flour
1 tsp. salt
1/2 tsp. pepper
1/2 c. Daiya pepper jack cheese (or something similar)
3 medium zucchini, sliced diagonal thinly

Wet Ingredients:
3 eggs, beaten
Oil for frying

Put your chosen oil in a pan and heat up. Whisk eggs in a small bowl. In another bowl, add flour, salt, pepper and cheese together and mix well. Dip the zucchini alternately in the egg and the flour mix. You may have to firmly press the zucchini into the flour mix to get a thick coating. Fry about 1-2 minutes per side. Cool on paper towels.

I dub thee Confetti Cake!

A variation of my blueberry cake that I've decided to call Confetti Cake. My kids don't really like green vegetables so I've decided to try and sneak some more healthy stuff into the cake. 

Dry Ingredients: 

1 c. coconut flour

1 tsp. pink salt

1 tsp. baking soda

Wet Ingredients:

12 eggs

2/3 c. olive oil

2/3 c. agave

2 T. vanilla extract

Mix Ins:

1 c. blueberries, fresh or frozen

1/2 c. shredded carrot, organic if possible

1/2 c. shredded zucchini

1 tsp. chia seeds

2 handfuls of chopped walnuts

Preheat oven 350. Line a 9x13 casserole pan with parchment paper or use pan spray. In a bowl, add dry ingredients. Add wet ingredients and whisk thoroughly until no lumps are left. Carefully, fold in the blueberries, vegetables and chia seed. Pour into a 9x13 casserole pan and sprinkle walnuts on top. Bake for 25-30 minutes until lightly brown on top. Allow to cool before cutting. 

* Cake freezer well! ^_^