Foodie Friday!!! Paleo Style

Recently, I participated in an educational group about Paleo. Here are a few recipes I found intriguing I plan to try

French Toast

Ingredients

• 1 loaf Paleo bread (I used this recipe for Paleo Bread)

• 1/2 cup almond milk

• 2 eggs

• 1/2 tbsp vanilla

• 1 tsp cinnamon

Instructions

• In a large bowl, whisk together the coconut milk, eggs, vanilla and cinnamon.

• Heat a griddle or non-stick skillet to medium-high. Coat pan with coconut oil. Dip a slice of bread into the batter mixture to coat both sides, letting any excess drip off. Place the bread onto the pan and cook each side until slightly browned. Repeat with remaining bread. Serve warm.

Chipotle Chicken Lettuce Wraps

Ingredients

• 2 tbsp extra virgin olive oil

• 1 lb. boneless skinless chicken breast

• 3 chipotle peppers

• 4 tbsp adobo sauce

• 1/3 cup cilantro, chopped

• Juice of 1 lime

• 1/2 red bell pepper, diced

• 2 scallions, thinly sliced

• 1 head lettuce, rinsed

• Salt and freshly ground pepper

Instructions

• Heat the olive oil in a large pan over medium heat. Sprinkle the chicken with salt and pepper on both sides and place in the pan. Cook for 5-6 minutes per side until the chicken is cooked through. Set aside and rest for 5 minutes, then shred.

Zucchini Pasta

Ingredients

• 4 medium zucchini

• 1 pint cherry tomatoes

• 3 tbsp pesto

• Salt and freshly ground black pepper, to taste

• Extra virgin olive oil (optional)

• Pine nuts, for topping (optional)

Directions

• Use a julienne peeler to slice the zucchini into noodles, stopping when you reach the seeds. Set aside.

• If roasting tomatoes, place onto a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and bake at 400 degrees F for 15-20 minutes.

• Combine the zucchini noodles and pesto, tossing until well coated. Top with tomatoes and pine nuts to serve.

• If cooking zucchini noodles, simply add to a skillet and sauté over medium heat for 4-5 minutes.

• In a food processor or blender, combine the chipotle peppers, adobo, cilantro, and lime juice. Blend until smooth.

• Add the bell pepper, adobo mixture, and chicken to the sauté pan on low heat. Stir well to combine and cook for 3-4 minutes. Add the scallions to the pan. Spoon the mixture into lettuce wraps and serve.