CROCKPOT SALSA VERDE CHICKEN (serves 4 with leftovers)– gluten and dairy free

2lbs chicken breasts
1 can salsa verde

Throw in the crockpot on low for 6hrs. Shred and serve over cauliflower rice, bell peppers and avocado.

Blog blurb: Looking for the easiest dinner recipe ever? Look no further!

KALE AND CAULIFLOWER SOUP (gluten and dairy free)

Recipe here: https://runningonrealfood.com/kale-and-cauliflower-soup/

INGREDIENTS
1 large white or yellow onion, diced (390 g)
4 cloves garlic, minced
3 medium carrots (175 g, approx. 1.5 cups chopped)
1 tsp each dried parsley and ground thyme
1/2 tsp sea salt
6 cups vegetable stock
1 head of cauliflower (775 g,

CRACK CHICKEN (gluten, dairy and nightshade free)

Recipe here: http://www.cocospaleokitchen.com/crack-chicken-dairy-free-paleo-keto/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=437827814_14984360_160474
Ingredients:

4 chicken breasts – skinless/boneless
1 cup chicken broth
1 tub Kite Hill Cream “Cheese” Spread
6 thick slices of bacon
Bacon drippings

2 tsp onion flakes
1 tsp onion powder
2 tsp garlic powder
2 tsp dill weed
1 tsp paprika
1 1/2 tsp parsley
2 tsp salt
1/4 tsp pepper

Instructions:

Pour chicken broth into crockpot and add chicken breasts.

Recipe here: http://www.everylastbite.com/2018/10/12/spaghetti-squash-baked-eggs/

Ingredients
1 small spaghetti squash (approx 3 cups spaghetti squash)
5 slices bacon (approx 1/4 cup chopped bacon)
1 medium onion finely diced
1 egg white
1 tbsp coconut flour
1 jalapeno finely diced
1 tsp pepper
1/4 tsp salt
2 tbsp chopped parsley
Instructions
Preheat the oven to 210 degrees Celsius (425 degrees Fahrenheit)

Using a sharp knife cut the spaghetti squash in half width wise.

PALEO CHICKEN SALAD WRAPS (Gluten, dairy and nightshade free)
1. 2lbs chicken
2. ½ cup finely chopped celery
3. Juice from 1 lemon (or 2 TBS liquid)
4. ⅓ cup Paleo mayonnaise (Primal Kitchen avocado oil mayo is my favorite)
5. salt and pepper to taste
6.

LEMON AND SUNDRIED TOMATO BRUSSELS SPROUTS (gluten, dairy free)

1 pound Brussels sprouts
1 tablespoon olive oil
¼ teaspoon Salt
1/4 cup lemon juice
1/2 cup water
¼ cup sun dried tomatoes in oil, drained & chopped
1 teaspoon dijon (whole grain or regular)
1 teaspoon arrowroot + 1 tablespoon cold water
Salt &

SWEET POTATO BREAKFAST BOWL (gluten, dairy, nightshade free)

1 very large sweet potato, or 2 small sweet potatoes
2 tablespoons raisins
2 tablespoons walnuts
1 tablespoon hemp seeds
2 tablespoons almond butter
Cinnamon to taste
Honey, maple syrup, or banana to taste

Instructions
Peel sweet potatoes and warm to temperature preference (precook the day before).

It’s that time of year where we begin to struggle with Holiday goodies…cakes, cookies and candy. Don’t fret! There are alternatives that the kids and guests will love. These refined sugar free cookies will win everyone over and not hamper your goals to live a healthy, abundant life.