W W W . L O U B I E S A N D L U L U . C O M • A N D R E A @ L O U B I E S A N D L U L U . C O M • @ L O U B I E S A N D L U L U

W W W . L O U B I E S A N D L U L U . C O M • A N D R E A @ L O U B I E S A N D L U L U . C O M • @ L O U B I E S A N D L U L U

W W W . L O U B I E S A N D L U L U . C O M • A N D R E A @ L O U B I E S A N D L U L U . C O M • @ L O U B I E S A N D L U L U

ANDREA'S FAVORITE WHOLE30 RECIPES(all ingredients can be found at Whole Foods)

(from theclothesmakethegirl.com)

DIREC TIONS:Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge. Eat with abandon and joyousness.

NOTE: Makes enough for 2 people to dip a serving of glorious grilled meat and some veggies

(from thepaleomom.com) 

DIREC TIONS:Preheat oven to 425F.  Line a large baking sheet with parchment paper. Combine almond meal with spices on a plate or shallow dish.  Place beaten egg in a separate shallow dish. Dry chicken with paper towel.  Dip in egg then dip in almond meal mixture, coating all sides.  Place on baking sheet.  Repeat until all chicken tenders are coated. Bake for 16-18 minutes, turning once in the middle of baking, until completely cooked (interior temperature should read 180F).

NOTE: If you are using 2 pounds of chicken, double the recipe.

INGREDIENTS:• 2 tablespoons lime juice• 1 clove garlic, minced (about 1 teaspoon)• 1/2 teaspoon crushed red pepper flakes• 1 tablespoon coconut aminos or homemade substitute

• 1/4 teaspoon powdered ginger • 1/2 teaspoon rice vinegar• 1/4 cup sunflower seed butter (I like Sunbutter; no sugar added)• Dash ground cayenne pepper (optional)• 1/4 cup coconut milk

INGREDIENTS: • 1 lb chicken tenders (or skinless chicken breast, cut into strips)*• 1 egg, beaten• ½ cup Almond Meal

• ½ tsp Salt• ¾ tsp Paprika• ¼ tsp Ground Coriander Seed• ¼ tsp Ground Cumin Seed