My Two New Go-To Paleo Recipes

A quick little Runcember update, before I get to the recipes. As I mentioned last time I was challenging myself this month to get back out there and run, I had been getting lazy with my running and only ran a handful of times in November. Well so far I have been running three times a week anywhere from 3-6 miles at a time. This seems very elementary, but I am trying to do this safely to avoid injury. My running has been split in half between running on the treadmill and running outside since the temperature dropped…last week was bitterly cold sometimes barely making it to zero, brr! I plan to continue the same distances, but add in an extra run to make it four runs a week to get my base mileage to 20 miles a week consistently. Okay enough about running…

I scored big time with the two recipes I tried out this weekend! One quick lunch or dinner time meal and one mouth-watering dessert…

20131215-091946.jpg
Please note this is the first time my picture of a recipe has looked anything like the original bloggers it actually looks appetizing!

3 eggs
3 c coconut flour
1 Tbsp oregano
1 Tbsp basil
1 Tbsp thyme
3-4 lb chicken breast

Preheat oven to 400 degrees. Cut chicken into 1″ strips. Separate egg yolk and whites. Beat egg whites with 2 Tbsp of water in a bowl. Toss around chicken and ensure they are covered. Combine dry ingredients in another bowl and mix. Add coated chicken into spice mixture and cover fully. Pace chicken on parchment paper and bake for 10-12 minutes then flip over and bake for 8-10 more minutes. Remove and let cool.

20131215-093356.jpg

1 c unsweetened shredded coconut
1/4 c almond flour
1/4 c cocoa powder
1/4 c pumpkin purée
1/4 c honey
2 Tbsp coconut oil, melted
1 tsp vanilla
1/2 tsp cinnamon
Pinch of salt

Combine all dry ingredients in a bowl and mix well. Add in pumpkin, honey, coconut oil, and vanilla, and stir well until all ingredients have been evenly incorporated. Use a medium cookie scoop or tablespoon and scoop round balls onto a plate or cookie sheet. Place in refrigerator for at least an hour to solidify. Store in refrigerator or freezer and serve cold.

I cannot tell you how addicting these macaroons are! I could hardly wait for them to solidify before I ate them. I recommend make a double or triple batch, I only got about 9 balls out of this recipe. This recipe is the perfect testament to skeptics that paleo can still be delicious!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s