It’s been 2 weeks since the end of the 30 Day a2achallenge and I wanted to share some of my favorite paleo recipes with you all!  I did some serious experimenting in the kitchen during those 30 days and I learned a lot!  If you follow us on Instagram, you’ve probably have already seen these, but I though I should post them here so we can all access them a little easier!  If you have questions about any of the recipes, you can leave a comment below or shoot us an email at average2athlete@gmail.com.

Chicken Marbella

Ingredients:

• 4-6 chicken breasts, cut in chunks
• 1 head garlic, peeled and minced
• 1/4 cup dried oregano
• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 1 cup pitted prune
• 1 cup dried apricots
• 1/2 cup pitted Spanish green olives
• 1/2 cup capers with a bit of juice

Directions:

1. Combine all ingredients above, cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350 degrees.
3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly.
4. Bake for 40 minutes

Stuffed Peppers

Ingredients:

• 3 peppers (to stuff)
• 2 peppers chopped
• ½ onion chopped
• 1lb ground turkey
• 1 cup mushrooms chopped
• 1 can diced tomatoes
• 3-5 garlic cloves

Directions:

1. Cut pepper in half & place on baking sheet face down
2. Bake peppers at 350 for 15-20minutes
3. Saute onions, peppers, mushrooms & garlic in 1 pan
4. Saute ground turkey in separate pan
5. Combine turkey & veggie mix in one pan, add diced tomatoes & sauté together.
6. Stuff peppers

Coconut Chicken

Ingredients:

• 3 chicken Breast
• 2 eggs
• 1 cup almond flour
• 1 cup #coconut flakes
• coconut oil

Directions:

1. Cut Chicken breast in chunks
2. Beat 2 eggs
3. Combine almond flour & coconut flakes in separate bowl
4. Dip chicken in eggs, then in almond/coconut mix
5. Cook in skillet w/coconut oil
6. Served with Grilled Pineapple & Snap Peas

Spaghetti squash with ground turkey & side of bokchoy

Ingredients:

• 2 spaghetti squash
• 1lb ground turkey
• 1 can marinara sauce
• 1-2 cups mushrooms
• 3-7 cloves of garlic
• olive oil
• 2 heads of bokchoy

Directions:

Spaghetti squash

1. Cut in half length-wise
2. Scoop out “guts”
3. Place on baking sheet – Cut side down
4. Bake at 375 for 35 minutes
5. Scrape squash with fork

Meat/sauce & Bok Choy

1. Slice Mushrooms
2. Mince garlic
3. Split garlic & mushroom mix in ½
4. Sauté in olive oil in 2 separate pans
5. Cook meat with mushroom & garlic in 1 pan
6. Cook bokchoy in other pan for about 1-2minutes (as soon as leaves start to welt, take out!)

Chicken & Cashew Lettuce wraps

Ingredients:

• 2 peppers
• ½ onion
• 3 chicken breasts
• 1 head romaine lettuce leaves
• ¾ cup raw cashews
• curry (to taste)

Directions:

1. Dice peppers, onions & chicken
2. Sauté together
3. Once almost cooked, add raw cashews & sprinkle curry
4. Serve on lettuce

Banana & Berry Fruitcake

Ingredients:

• 9 ripe bananas
• 5 eggs
• 4 egg whites
• Cinnamon (to taste)
• Berries of choice

Directions:

1. Mix/Blend banana, eggs, whites & Cinnamon
2. Pour in greased baking tin
3. Sprinkle mixed berries on top
4. Bake at 325 for 45 minutes!

Cauliflower Mash

Ingredients:

• 1 head of cauliflower
• 1-3 Tbsp Oil (I used coconut oil)
• ¼- ½  cup water
• Salt/Pepper

Directions:

1. Steam bundle of cauliflower (over cook)
2. Add cooked cauliflower to blender
3. Add water, oil & salt to taste
4. Blend (Use blender or food processor)

Happy Cooking!

-Kayte