SUPPER’S READY: Fried Avocado Fries

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Avocados went on sale 2/$1 last week, so that means that this week, a lot of meals will include this delicious, healthy fat. YEAH!

Yesterday, we ate Chicken Avocado Casserole (awesome!) and tonight, I paired a bunless bacon cheese burger with FRIED AVOCADO! To say this was a hit with the family is a complete understatement! It’s GREAT!

INGREDIENTS:
3-4 avocados, peeled, halfed & sliced
1-2 eggs
1.5 cups almond flour
1/4 tsp cayenne
1/2 tsp salt

DIRECTIONS:
Drag sliced avocado through egg before coating with flour mixture. Fry in coconut oil. ENJOY!_

SUPPER’S READY: Morrocan-Style Chicken Recipe

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It may not look very good or heck, even sound very good but it is! I first saw this dish at a friend’s wedding and thought the combination was weird but with some coaxing, a spoonful landed on my plate and I discovered this odd blend of flavors actually works.

Unlike other recipes for Moroccan chicken, this recipe is easy. I’ve completely simplified it to the point that only a few ingredients are required; chicken thighs, broccoli, green olives, garlic powder, cumin, mayo, salt & pepper and cooking fat of choice.

COOKING INSTRUCTIONS:
1.Add your cooking oil to a cast iron pan, salt and pepper your chicken thighs and add them to your pan.
2. Cook on each side for three minutes.
3. Place covered cast iron in preheated 350° for 30 minutes.
4. Cut and wash broccoli before steaming. Remove when tender and drain.
5. Add a whole bunch of cut olives to broccoli and mix in desired mayo and 1 tsp of cumin.
6. When chicken thighs are fully cooked, place beside broccoli mixture and ENJOY!

TIP: For more flavor add cilantro, ground ginger, turmeric.

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