Breakfast: Crunchy Cereal Trail Mix
Snack: Veggie Chips
4-5 root veggies such as beets and sweet potatoes
2 Tbsp olive oil
salt and pepper to taste
Slice vegetables as thin as possible using either a very sharp knife or mandolin on the thinnest setting.
Preheat oven to 40o.
Sandwich slices in between paper towels with a bit of salt to help soak up as much moisture as possible.
This will help the veggies crisp.
Remove slices from paper towels and toss in a bit of Paleo friendly oil such as coconut, olive or avocado.
Line a large baking sheet with parchment paper to prevent sticking, and place veggies in a single layer, leaving room in between each slice.
Add salt and pepper to taste.
Other dried herbs like thyme, oregano or garlic salt are tasty too.
You could make chili lime chips or any flavor you like.
Depending on the thickness of the slices you may have to flip them halfway through cooking.
Bake for about 10 minutes or until slices are crisp and begin to curl up and brown around the edges.
Lunch: Slow Cooker Chicken Marrakesh
- 1 onion, sliced
- 2 cloves garlic, minced (optional)
- 2 large carrots, peeled and diced
- 2 large sweet potatoes, peeled and diced
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 (14.5 ounce) can diced tomatoes
- Add all ingredients to list
- Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.
- Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.
Dinner: Quinoa-Stuffed Kale Rolls w/Goat Cheese
- 2 tablespoons extra-virgin olive oil, divided
- 2 pounds plum tomatoes, chopped
- 6 garlic cloves, coarsely chopped
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon kosher salt
- 12 large lacinato kale leaves (about 1 large bunch)
- 3/4 cup uncooked quinoa
- 1 medium onion, chopped
- 1 1/2 cups organic vegetable broth
- 1/3 cup chopped walnuts, toasted and divided
- Cooking spray
- 2 ounces goat cheese, crumbled
How to Make It
Heat a large saucepan over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add tomatoes, garlic, and thyme; cover and simmer 30 minutes or until tomatoes are very tender. Remove pan from heat. Add salt; coarsely mash with a potato masher.
Bring a large saucepan of water to a boil; add half of kale. Cook 1 minute. Remove kale from pan with a slotted spoon; plunge into ice water. Repeat procedure with remaining kale. Drain and pat dry. Remove center rib from each kale leaf, leaving the leaf whole and uncut at leafy end.
Rinse and drain quinoa. Heat a medium saucepan over medium-high heat. Add remaining 1 tablespoon olive oil to pan; swirl to coat. Add onion to pan; sauté 5 minutes or until tender. Add quinoa; cook 2 minutes, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove pan from heat; stir in 3 tablespoons walnuts.