Sunday, February 13, 2011
4 Chicken Breasts
2 Onions, sliced thinly
6 Zucchini, but in rounds
1/2 cup olives, sliced in half
Butternut squash, cut up for steaming
-Cut Butternut squash and steam until fork pokes easily through.
-Saute chicken breasts in duck fat. Salt and pepper to taste.
-After you have flipped the chicken, add the onions. Let them get a little translucent.
-Add zucchini and olives until soft. Salt to taste.
-Serve Chicken with both squashes.
Can of Olives
Chicken bone broth to make thick and juicy
(Amounts not listed, as they are not important and you can mix and match what you need and use what you have). I did take a picture of the tomato below, but ended up not adding it in.
-Saute onion, garlic add chicken.
-Add red pepper, mushrooms, paprika, cumin and salt. Add a little bone broth to make saucy.
-Add olives at the end. Serve with lettuce shells or over cauliflower rice.
This recipe is SO easy, I can now make it without measuring.
1 cup almond flour (I used Benefit Your Life Organic Blanched Almond Flour)
1/2 cup apple sauce
1/2 tsp. baking soda (not GAPS, but okay for us)
1-4 Tb. water depending on consistency
-Mix all ingredients together. Add needed water until pancake consistency.
-Dollop mix onto well heated and greased pan (I used coconut oil or duck fat). Make them on the small side (1-2 Tb of mix) so you can turn them. Let them cook longer than you think, and then pry the edges and give a good flip.
-Toppings to consider: Apple Sauce, Honey, Pineapple, Yogurt, Blueberries, Home-made Jam, Pumpkin butter, etc. You get the idea. No need to feel deprived here.