10-Day Paleo Blitz - Amazon S3Day... · 2017-03-08 · you don’t see it here, it’s not...

Please check with your doctor before beginning this or any other diet program. Copyright © 2017 Leanne Ely All Rights Reserved. May be copied for individual personal use only.

If you’d like to share, please share our free menus available at www.SavingDinner.com 10-Day Paleo Blitz

http://savingdinner.com/menu_mailer/free_dinner_menu.html



The 10-Day Paleo Blitz a 10 day plan that is designed to get the needle moving in the right

direction (as in down on the scale!) and tone down inflammation in the process.

Following this plan exactly will help you leverage the most you can out of it. You will be

drinking 2 meals a day (your Perfect Paleo Protein Smoothie) and ending the day with a

delicious dinner. We provide a snack list as well (see below). This is the exact plan you will need

to follow for the 10 days you are doing the plan.

That means that you will be limiting your beverages to water, green or black tea and coffee with

no dairy or sugar. Acceptable sugar substitutes are stevia or a teaspoon (no more) than local

honey.

Please stick to these suggestions and only use any sweeteners if you absolutely have to sweeten

your tea or coffee, otherwise, stay clear of anything sweet for those 10 days. I know it’s

tempting to ask, “what about (fill in the blank) sweetener?” But let me warn you ahead of time, if

you don’t see it here, it’s not permissible. No exceptions!

**Please seek permission from your healthcare provider before following this or any other

weight loss plan.

That said, there are a few things to keep in mind:

1) You need to have your first Perfect Paleo Protein Smoothie one hour after waking.

This is important as it stokes your metabolism and basically sets up your day for

success.

2) Use snacks if you need to and only if you need to. One of the benefits to having a

short and completely different diet than you’re used to like the 10-Day Paleo Blitz, is

it shakes things up and “confuses” your body, helping you to drop pounds (real

weight, not just water weight) and reset both your hunger switch and your hormones!

3) Have questions? We have a Facebook group where you can get your questions

answered. I’ll be in there daily, so will our friendly customer service folks.

That’s it!! Let’s make this fun and get this done! I’m excited to have you join me!!


https://www.facebook.com/groups/1875907912673917/



SNACK IDEAS:

While I don’t recommend eating every 2-3 hours. I used to years ago back when I co-wrote Body

Clutter. But research shows that this keeps blood sugar and insulin elevated above fasting levels

which in turn blocks fat burning and makes your body better at burning sugar rather than fat.

That said, there are times when you are legitimately hungry and need a snack. (Make sure you’re

drinking plenty of water though; it’s easy to confuse thirst with hunger when you’re dehydrated,

FYI!)

So here is a list of snacks that are paleo approved.

• 1 tablespoon almond, cashew or macadamia nut butter on a spoon (lick it off slowly)

• 10 raw nuts and a cup of fresh or frozen berries

• Apple slices and 1 tablespoon nut butter (same choices as above)

• 2 ounces of turkey slices (organic, nitrate free, gluten free) with 1 tablespoon of

guacamole or 2 slices of avocado

• Celery sticks with 1 tablespoon nut butter (same choices as above)

• Nitrite free beef jerky (great to keep in your briefcase or purse when traveling)

• Pouches of tuna

There are more snacks of course, but let’s keep it simple these next 10 days and I challenge you

to see if you can do without any snacking! (if you can’t for medical reasons, I totally get that and

here are your options).



If you’d like to share, please share our free menus available at www.SavingDinner.com 10-Day Paleo Blitz Smoothies




Smoothie 1: Blueberry Cherry Smoothie

Smoothie 2: Apricot Chocolate Smoothie

Smoothie 3: Apple Almond Smoothie

Smoothie 4: Mango-berry Smoothie

Smoothie 5: Peach Pie Smoothie

Smoothie 6: Strawberry Mint Smoothie

Smoothie 7: Mocha Latte Smoothie

Smoothie 8: Cherry Chocolate Chip Smoothie

Smoothie 9: Raspberry Cucumber Smoothie

Smoothie 10: Citrus Twist Smoothie

Smoothie 11: Apple Smoothie

Smoothie 12: Almond Cherry Smoothie

Smoothie 13: Raspberry Chocolate Chip Smoothie

Smoothie 14: Coconut Blueberry Smoothie

Smoothie 15: Mint and Chip Smoothie

Smoothie 16: Pear Ginger Smoothie

Smoothie 17: Mean Green Smoothie

Smoothie 18: Peach Ginger Smoothie

Smoothie 19: Pear Mango Smoothie

Smoothie 20: Clean Cucumber Smoothie




Smoothie 1 – Serves 1

INGREDIENTS:

1/2 cup unsweetened coconut milk

1/2 to 3/4 cup water (or more coconut milk)

1/4 cup blueberries (frozen or fresh)

1/4 cup dark cherries (frozen or fresh)

1/2 cup frozen spinach

1 scoop Perfect Paleo Protein Smoothie Mix

2 teaspoons Saving Dinner Fibermender (optional)

1 tablespoon Just Juiced Greens (optional)

INSTRUCTIONS: In a blender, place coconut milk, water, blueberries, cherries, frozen spinach,

Saving Dinner Perfect Paleo Protein, Saving Dinner Fibermender and Saving Dinner Just Juiced

Greens (optional); blend until smooth and enjoy! It's ok to add a tad more milk of your choice, if a

thinner smoothie is preferred.

Copyright © 2017 Leanne Ely All Rights Reserved. May be copied for individual personal use only. If you’d like to share, please share our free menus available at www.SavingDinner.com


INGREDIENTS:

1/2 cup unsweetened almond milk 1/2 to 3/4 cup water (or more almond milk) 1/2 cup apricots (frozen or fresh) 1 tablespoon cacao nibs 1 scoop Perfect Paleo Protein Smoothie Mix

2 teaspoons Saving Dinner Fibermender (optional)


INSTRUCTIONS: In a blender, place almond milk, water, apricot, cacao nibs, Saving Dinner Perfect Paleo Protein, Saving Dinner Fibermender and Saving Dinner Just Juiced Greens (optional); blend until smooth and enjoy! It's ok to add a tad more milk of your choice, if a thinner smoothie is preferred.

Copyright © 2017 Leanne Ely All Rights Reserved. May be copied for individual personal use only.

If you’d like to share, please share our free menus available at www.SavingDinner.com







INGREDIENTS:

1/2 cup unsweetened coconut milk 1/2 to 3/4 cup water (or more coconut milk) 1/2 apple cored, de-seeded and chopped 1 tablespoon almond butter, chopped 1/2 cup kale 1 scoop Perfect Paleo Protein Smoothie Mix 2 teaspoons Saving Dinner Fibermender (optional) 1 tablespoon Just Juiced Greens (optional)

INSTRUCTIONS: In a blender, place coconut milk, water, apple, almond butter, kale, Saving

Dinner Perfect Paleo Protein, Saving Dinner Fibermender and Saving Dinner Just Juiced Greens

(optional); blend until smooth and enjoy! It's ok to add a tad more milk of your choice, if a thinner

smoothie is preferred.



INGREDIENTS:

1/2 cup unsweetened almond milk 1/2 to 3/4 cup water (or more almond milk) 1/4 cup mango (frozen or fresh) 1/4 cup strawberries (frozen or fresh) 1 scoop Perfect Paleo Protein Smoothie Mix (vanilla preferred for this recipe)

2 teaspoons Saving Dinner Fibermender (optional) 1 tablespoon Just Juiced Greens (optional)

INSTRUCTIONS: In a blender, place almond milk, water, mango, strawberries, Saving Dinner

Perfect Paleo Protein, Saving Dinner Fibermender and Saving Dinner Just Juiced Greens










INGREDIENTS:

3/4 cup unsweetened coconut milk 1/2 to 3/4 cup water (or more coconut milk) 1/2 cup peaches (frozen or fresh) 1/2 cup spinach 1 tablespoons chia seeds 1 scoop Perfect Paleo Protein Smoothie Mix 2 teaspoons Saving Dinner Fibermender (optional) 1 tablespoon Just Juiced Greens (optional)

INSTRUCTIONS: In a blender, place coconut milk, water, peaches, spinach, chia seeds, Saving






INGREDIENTS:

1/2 cup unsweetened coconut milk 1/2 to 3/4 cup water (or more coconut milk) 1/2 cup strawberries (frozen or fresh) 1 tablespoon mint, chopped 1 scoop Perfect Paleo Protein Smoothie Mix

2 teaspoons Saving Dinner Fibermender (optional) 1 tablespoon Just Juiced Greens (optional)

INSTRUCTIONS: In a blender, place coconut milk, water, strawberries, mint, Saving Dinner











INGREDIENTS:

3/4 cup unsweetened coconut milk 1/2 to 3/4 cup water (or more coconut milk) 1/4 cup chilled coffee 1 tablespoon cocoa nibs 1 scoop Perfect Paleo Protein Smoothie Mix 2 teaspoons Saving Dinner Fibermender (optional)


INSTRUCTIONS: In a blender, place coconut milk, water, coffee, cocoa nibs, Saving Dinner Perfect Paleo Protein, Saving Dinner Fibermender and Saving Dinner Just Juiced Greens (optional); blend until smooth and enjoy! It's ok to add a tad more milk of your choice, if a thinner smoothie is preferred.



INGREDIENTS:

1/2 cup unsweetened almond milk 1/2 to 3/4 cup water (or more almond milk) 1/2 cup frozen dark sweet cherries 1 tablespoon cacao nibs 1 scoop Perfect Paleo Protein Smoothie Mix (chocolate preferred for this recipe) 2 teaspoons Saving Dinner Fibermender (optional)


INSTRUCTIONS: In a blender, place almond milk, water, cherries, cacao nibs, Saving Dinner











INGREDIENTS:

1/2 cup unsweetened coconut milk 1/2 to 3/4 cup water (or more coconut milk) 1/2 cup raspberries (fresh or frozen) 1/2 cup peeled and chopped cucumber 2 scoops Saving Dinner All-in-One Vanilla Smoothie Mix

2 scoops Saving Dinner Fibermender

INSTRUCTIONS: In a blender, place coconut milk, water, raspberries, cucumber, Saving Dinner

All-in-One Vanilla Smoothie Mix and Saving Dinner Fibermender; blend until smooth and enjoy!

It's ok to add a tad more milk of your choice, if a thinner smoothie is preferred.



INGREDIENTS:

1/2 cup unsweetened coconut milk 1/2 to 3/4 cup water (or more coconut milk) 1/2 grapefruit, peeled and seeded 1/2 orange, peeled and seeded 1/2 cup spinach, chopped 1 teaspoon ginger 1 tablespoon chia seeds 1 scoop Perfect Paleo Protein 2 teaspoons Saving Dinner Fibermender 2.0 (optional)

1 teaspoon Just Juiced Greens (optional)

INSTRUCTIONS: In a blender place, unsweetened coconut milk, grapefruit, orange, ginger, spinach, chia seeds, Perfect Paleo Protein, Fibermender 2.0 (optional) and Just Juiced Greens (optional); blend until smooth and enjoy! For a thinner smoothie, add more unsweetened coconut milk.









INGREDIENTS:

1/2 cup unsweetened coconut milk 1/2 to 3/4 cup water (or coconut milk) 1/2 cup apple, cored, diced and frozen 1/4 cup frozen mixed berries 1/4 cup kale 1 scoop Saving Dinner Perfect Paleo Protein 2 teaspoons Saving Dinner Fibermender 2.0 (optional) 1 tablespoon Saving Dinner Just Juiced Greens (optional)

INSTRUCTIONS: In a blender, place coconut milk, water, apple, berries, kale, Saving Dinner






INGREDIENTS:

1/2 cup unsweetened almond milk 1/2 to 3/4 cup water (or almond milk) 1/2 cup frozen cherries 1 tablespoon chia seeds 1-2 tablespoons almond butter

1 scoop Saving Dinner Perfect Paleo Protein 2 teaspoons Saving Dinner Fibermender 2.0 (optional)

1 tablespoon Saving Dinner Just Juiced Greens (optional)

INSTRUCTIONS: In a blender, place almond milk, water, cherries, chia seeds, almond butter,

Saving Dinner Perfect Paleo Protein, Saving Dinner Fibermender and Saving Dinner Just Juiced










INGREDIENTS:

1/2 cup unsweetened coconut milk 1/2 to 3/4 cup water (or coconut milk) 1/4 cup frozen raspberries 1/4 cup spinach 1 tablespoon cocoa nibs 1 scoop Saving Dinner Perfect Paleo Protein 2 teaspoons Saving Dinner Fibermender 2.0 (optional) 1 tablespoon Saving Dinner Just Juiced Greens (optional)

INSTRUCTIONS: In a blender, place coconut milk, water, raspberries, spinach, cocoa nibs, Saving






INGREDIENTS:

1/2 cup unsweetened coconut milk 1/2 to 3/4 cup water (or coconut milk) 1/2 cup blueberries, frozen or fresh 1 tablespoon unsweetened coconut flakes 1 scoop Saving Dinner Perfect Paleo Protein

2 teaspoons Saving Dinner Fibermender 2.0 (optional) 1 tablespoon Saving Dinner Just Juiced Greens (optional)

INSTRUCTIONS: In a blender, place coconut milk, water, blueberry, coconut flakes, Saving Dinner











INGREDIENTS:

1/2 cup unsweetened coconut milk 1/2 to 3/4 cup water (or coconut milk) 1/4 cup kale 1/4 cup spinach 2 tablespoons fresh chopped mint leaves 1 tablespoon cocoa nibs 1 scoop Saving Dinner Perfect Paleo Protein 2 teaspoons Saving Dinner Fibermender 2.0 (optional)


INSTRUCTIONS: In a blender, place coconut milk, water, kale, spinach, mint leaves, cocoa nibs,

Saving Dinner Perfect Protein Powder, Saving Dinner Fibermender and Saving Dinner Just Juiced





INGREDIENTS:

1/2 cup unsweetened almond milk 1/2 to 3/4 cup water (or almond milk) 1 pear, peeled, cored, chopped and frozen 1 tablespoon fresh grated ginger 1 tablespoon chia seeds

1 date, pitted 1 scoop Saving Dinner Perfect Paleo Protein 2 teaspoons Saving Dinner Fibermender 2.0 (optional)


INSTRUCTIONS: In a blender, place almond milk, water, pear, ginger, chia seeds, date, Saving











INGREDIENTS:

1/2 cup unsweetened almond milk 1/2 to 3/4 cup water (or almond milk) 1 pear, peeled, cored, chopped and frozen 1/2 cup frozen spinach 1/2 cup frozen kale 1 tablespoon chia seeds 1 scoop Saving Dinner Perfect Paleo Protein 2 teaspoons Saving Dinner Fibermender 2.0 (optional)


INSTRUCTIONS: In a blender, place almond milk, water, pear, spinach, kale, chia seeds, Saving






INGREDIENTS:

1/2 cup unsweetened almond milk 1/2 to 3/4 cup water (or almond milk) 1 peach, chopped 1 tablespoon fresh grated ginger

1 scoop Saving Dinner Perfect Paleo Protein 2 teaspoons Saving Dinner Fibermender 2.0 (optional)


INSTRUCTIONS: In a blender, place almond milk, water, peach, ginger, Saving Dinner Perfect

Paleo Protein, Saving Dinner Fibermender and Saving Dinner Just Juiced Greens (optional); blend

until smooth and enjoy! It's ok to add a tad more milk of your choice, if a thinner smoothie is

preferred.








INGREDIENTS:

1/2 cup unsweetened coconut milk 1/2 to 3/4 cup water (or coconut milk) 1 pear, peeled, cored, chopped and frozen 1/2 cup mango, cubed (frozen or fresh) 1 scoop Saving Dinner Perfect Paleo Protein 2 teaspoons Saving Dinner Fibermender 2.0 (optional)


INSTRUCTIONS: In a blender, place coconut milk, water, pear, mango, Saving Dinner Perfect



preferred.



INGREDIENTS:

1/2 cup unsweetened coconut milk 1/2 to 3/4 cup water (or coconut milk) 1 cucumber, peeled, chopped and frozen 1/2 cup kale 1 scoop Saving Dinner Perfect Paleo Protein 2 teaspoons Saving Dinner Fibermender 2.0 (optional)


INSTRUCTIONS: In a blender, place coconut milk, water, cucumber, kale, Saving Dinner Perfect



preferred.







If you’d like to share, please share our free menus available at www.SavingDinner.com 10-Day Paleo Blitz Dinners




Recipe 1: Spring Chicken and Sweet Mashed Potatoes

Recipe 2: Crab Stuffed Mushrooms

Recipe 3: Chicken and Bell Pepper Skillet

Recipe 4: Citrus Baked Sea Bass with Spinach

Recipe 5: Spiced Tomato Chicken “Pasta”

Recipe 6: Shrimp and Cabbage Curry

Recipe 7: Coconut Chicken and Asparagus

Recipe 8: Herby Spiced Fish Filets

Recipe 9: Baked Mediterranean Chicken

Recipe 10: Crispy Almond Fish




MEAT/POULTRY/SEAFOOD

Boneless, skinless chicken breasts (8 6-ounce breasts and 6 pounds) [D1, D3, D5, D7, D9] Cooked crabmeat (1 pound) [D2] Sea bass filets (2 pounds) [D4] Peeled and deveined shrimp (2 pounds) [D6] Red snapper filets (2 pounds) [D8] Firm fleshed white fish filets (3 pounds) [D10] CONDIMENTS

Ghee [D1] Coconut oil [D1, D2, D3, D4, D5, D7, D9, D10] Olive oil [D10] CANNED GOODS Capers (11 tablespoons) [D2, D4, D9] Low sodium chicken broth (2 cups) [D3] Diced tomatoes (3 16-ounce cans) [D3, D5] Tomato sauce (1 16-ounce can) [D5] Red curry paste (4 tablespoons) [D6] Kalamata olives (30 large) [D9]

PRODUCE

Sweet potatoes (6 medium) [D1] Orange (1 medium) [D1] Shallots (7) [D1, D10] Italian parsley (1 small bunch) [D1] Portobello mushroom caps (4) [D2] Dill (1 bunch) [D2, D4] Avocadoes (2) [D2] Onion (1 medium, 2 large) [D3, D5, D7] Bell pepper (3 any color) [D3, D5] Garlic (8 cloves) [D3, D5, D7] Cauliflower (1 large head) [D3]

Limes (7 medium) [D4, D8, D10] Spinach (6 cups) [D4] Mushrooms (1/2 pound) [D5] Spaghetti squash (1 medium) [D5] Carrots (4) [D6] Red cabbage (1 small) [D6] Cilantro (1 bunch) [D6, D8] White button mushrooms (10) [D7] Asparagus (2 bunches) [D7] Lemon (1 medium) [D8] Plum tomatoes (2 medium) [D8] Green onions (6) [D8] Anaheim pepper (2 medium) [D8] Red bell pepper (1 medium) [D8] Grape tomatoes (2 cups) [D9] Parsley (1 bunch) [D10] Baby kale (4 cups) [D10]

SPICES

Sea salt (keep on hand) Freshly ground black pepper (keep on hand) Garlic powder [D1, D2, D9] Cayenne pepper [D2] Cumin [D3] Dried oregano [D5] Chili powder [D7] Red pepper flakes [D8] DRY GOODS Sliced almonds (1/2 cup) [D10]

DAIRY/DAIRY CASE Unsweetened coconut milk (2 ¼ cups and 16 ounces) [D6, D7, D10]

SHOPPING LIST LEGEND

** = Serving Suggestions Purchase these ingredients if you are following

our suggested side dishes. Purchase the quantity

to meet your family’s needs.

[R1] – [R10] = Recipe 1, Recipe 2, Recipe 3, etc…

Each recipe is assigned a day which corresponds

to the shopping list. This is handy if you need to alter any recipes or omit a certain recipe from

the menu.




Recipe 1 – Serves 4

Prep Time: 10 minutes

Cook Time: 25 minutes

INGREDIENTS:

8 cups water 6 medium sweet potatoes, peeled and cut into 2” pieces 2 tablespoons ghee 1/4 teaspoon grated orange zest 4 (6-oounce) boneless, skinless chicken breasts Sea salt and freshly ground black pepper to taste 1/2 teaspoon garlic powder 4 tablespoons coconut oil 6 sliced (into thin rings) shallots

2 tablespoons chopped Italian parsley

INSTRUCTIONS: In a large pot, bring water to a boil. Reduce heat to MEDIUM-LOW and add sweet potato pieces and dash of salt; let simmer for 14 to 16 minutes, stirring occasionally. Remove from heat and drain water, leaving roughly 1/4 cup remaining. Add zest, ghee and salt/pepper, and mash potatoes; set aside. In a large bowl, season chicken breasts with salt and pepper and garlic powder; set aside. In a large pan over MEDIUM-HIGH heat, add coconut oil. Once warm, add shallots and parsley; cook for 1 minute, stirring occasionally. Add chicken breasts to pan and cook for another 7 to 8 minutes per side. Remove contents from heat, pair with mashed sweet potatoes and serve.









INGREDIENTS:

4 Portobello mushroom caps, gills removed 1 pound cooked crabmeat 1 teaspoon cayenne pepper 3 teaspoons garlic powder Sea salt and freshly ground black pepper to taste 3 tablespoons capers 3 teaspoons freshly chopped dill 3 tablespoons coconut oil

2 sliced avocados

INSTRUCTIONS: Preheat oven to 450 degrees. In a large bowl, combine crab, cayenne pepper, garlic powder, black pepper, dill, and capers; mix well. Stuff crab mixture into mushroom caps.

On a large baking sheet, coat with coconut oil and place stuffed mushroom caps. Cook for 15 to 20

minutes, or until lightly browned. Top with sliced avocado and serve warm.









INGREDIENTS:

2 tablespoons coconut oil 4 (6 ounce) boneless, skinless chicken breasts 2 cups low sodium chicken broth 1 diced onion 1 sliced bell pepper 2 cloves garlic, pressed 1 teaspoon cumin 1 (16 ounce) can diced tomatoes Sea salt and freshly ground black pepper to taste

1 large head cauliflower, florets chopped

INSTRUCTIONS: In a large skillet, over MEDIUM-HIGH heat, add coconut oil. Add chicken breasts and sauté for 5 minutes a side, or until golden brown; remove and set aside. Add broth to skillet, cover and let simmer for 15 minutes. Add onion and bell pepper, and garlic to skillet and continue to cook for 2 minutes. Add cumin, tomatoes and salt and pepper, and cook for another 5 minutes. In a large bowl, add chicken and, using a fork, shred meat. Add shredded chicken and cauliflower to skillet; cover skillet and cook for 15 minutes, stirring often, or until cauliflower is slightly tender and chicken is completely cooked. Remove and serve warm.








Cook Time: minutes

INGREDIENTS:

2 tablespoons coconut oil 2 pounds sea bass filets 4 medium limes, juiced and divided

3 tablespoons rinsed capers

4 sprigs fresh dill

Sea salt and freshly ground black pepper to taste

6 cups spinach

INSTRUCTIONS: Preheat oven to 350 degrees Coat broiler pan with coconut oil and add sea bass filets. Sprinkle fish with ½ of the lime juice, capers, dill, and salt and pepper. Bake for 10 to 15 minutes, or until fish flakes easily with fork. Remove and serve warm on bed of spinach, drizzled with remaining lime juice and oil.










INGREDIENTS:

3 tablespoons coconut oil 2 pounds chicken, cut into cubes Sea salt and freshly ground black pepper to taste 1 large, sliced onion 1/2 pound sliced mushrooms 4 cloves minced garlic 2 (16 ounce) cans diced tomatoes 16 ounces tomato sauce 3 teaspoons dried oregano 2 bell peppers, cut into 1” pieces

1 medium spaghetti squash, cooked

INSTRUCTIONS: In a large skillet, over MEDIUM-HIGH heat, add oil. Add chicken and season with salt and pepper. Cook 5 minutes a side, or until chicken is golden brown; remove and set aside. Add onion and mushrooms to skillet, and sauté for 5 minutes, or until onions are translucent. Add remaining 5 ingredients (garlic through bell peppers) and cook for 3 minutes, stirring occasionally. Return chicken to skillet and bring contents to a boil. Reduce heat to LOW, and cover for 30 minutes, or until chicken is tender. Remove and serve warm over cooked spaghetti squash.










INGREDIENTS:

16 ounces canned unsweetened coconut milk 4 tablespoons red curry paste 4 carrots, thinly sliced 1 red cabbage, thinly sliced 2 pounds peeled and deveined shrimp Sea salt and freshly ground black pepper to taste

1 handful of fresh cilantro, chopped

INSTRUCTIONS: In a large sauté pan, over MEDIUM heat, add coconut milk and curry paste. Cook for 3 minutes, stirring until combined. Add carrots and red cabbage to pan; cover and let simmer for 4 to 5 minutes. Add shrimp, season with salt and pepper, and let simmer for another 4 to 5 minutes, or until shrimp are completely cooked. Remove and serve warm, topped with cilantro.









INGREDIENTS:

2 pounds boneless, skinless chicken breasts, diced 2 tablespoons coconut oil, melted Sea salt and freshly ground black pepper to taste 2 teaspoons chili powder 2 cloves garlic, minced 1 large onion, diced 10 white button mushrooms, sliced 2 bunches asparagus, trimmed

1/2 cup canned unsweetened coconut milk

INSTRUCTIONS: In a large bowl, add chicken, 1 tablespoon coconut oil, salt and pepper, chili powder, and garlic; mix well and set aside. In a large skillet, over MEDIUM-HIGH heat, add chicken and cook for 10 minutes, or until golden brown. Remove from heat. In a large pan, over MEDIUM-HIGH heat, add 1 tablespoon coconut oil and onion. Sauté for 5 minutes, stirring occasionally. Add mushrooms and cook until tender. Add asparagus, coconut milk and browned chicken to pan, and stir. Cook for 10 minutes, or until chicken is completely done. Remove and serve warm.










INGREDIENTS:

2 pounds red snapper fillets 2 limes, juiced 1 lemon, juiced 2 teaspoons red pepper flakes Sea salt and freshly ground black pepper to taste 2 plum tomatoes, chopped 6 green onions, sliced in ½ inch sections 2 Anaheim peppers, chopped 1 red bell pepper, chopped

1 handful fresh cilantro, chopped

INSTRUCTIONS: In a shallow baking dish, add snapper fillets. In a small bowl, add lime and lemon juice, red pepper flakes, and salt and pepper; mix well and pour over fillets. Let sit for 15 minutes in room temperature. Preheat oven to 350 degrees. Add remaining 4 ingredients (tomatoes through bell pepper). Cover and bake for 30 minutes.

Remove, let sit 4 minutes covered, and serve with cilantro as garnish.









INGREDIENTS:

2 cups grape tomatoes 30 large Kalamata olives, pitted and halved 5 tablespoons capers 4 tablespoons coconut oil, melted 2 pounds boneless, skinless chicken breasts Sea salt and freshly ground black pepper to taste 3 teaspoons garlic powder

INSTRUCTIONS: Pre-heat oven to 475 degrees In a large bowl, add tomatoes, olives, capers, and 2 tablespoons coconut oil; mix well. In a large bowl, add chicken breasts and season with 2 tablespoons coconut oil, salt and pepper, and garlic powder. In a large baking dish, place seasoned chicken breasts and bake for 18 to 20 minutes, or until chicken is completely cooked. Serve warm, topped with tomato mixture.










INGREDIENTS:

1/2 cup sliced almonds 2 tablespoons coconut oil ¼ cup canned unsweetened coconut milk 1 shallot, chopped 1 cup chopped parsley Sea salt and freshly ground black pepper to taste 3 pounds firm fleshed white fish filets 1 tablespoon olive oil 4 cups baby kale 1 lime, quartered

INSTRUCTIONS: Preheat oven to 350 degrees. In a large bowl, add first 6 ingredients (almonds through salt and pepper); mix well. In a large bowl, add fish and top with almond mixture. In a baking dish, add olive oil. Place in oven and bake for 25 to 30 minutes or until cooked though. Serve warm topped with baby kale and lime.





10-Day Paleo Blitz - Amazon S3Day... · 2017-03-08 · you don’t see it here, it’s not...

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Transcript of 10-Day Paleo Blitz - Amazon S3Day... · 2017-03-08 · you don’t see it here, it’s not...