Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (44 page)

1 lb chicken breast, deboned and skinless

2 tbsp EVOO

1 red bell pepper, sliced into thin strips

½ yellow bell pepper, sliced into thin strips

2 carrots, peeled and diced

1 white onion, sliced into thin strips

½ head of broccoli cut into small pieces

3 cloves garlic, minced

½ tsp ginger, grated

1 tbsp coconut aminos

1 tsp sesame oil

Sea salt and pepper

Sprinkle salt and pepper into chicken and set aside

Heat coconut aminos in skillet

Put chicken in skillet and cook till brown or for 3 to 5 minutes

Add and sauté peppers, onions and gingers for 4 t0 5 minutes

Add garlic and broccoli and let simmer for another 3 to 4 minutes

Remove from skillet and serve with drizzle of sesame oil

3 servings

2 cups brussels sprouts

½ tsp coconut oil

½ lemon

1 tsp nutmeg

1 tsp paprika

1 tsp ginger, minced

1 red onion, chopped

Sea salt and pepper

Heat oil in skillet in medium to high heat

Cut sprouts in half and sauté with salt, pepper and onion until translucent

Put vegetables in the skillet and leave for 5 to 8 minutes

Serve with lemon juice drizzled on top

2 servings

1 head lettuce

1 tsp fish sauce

4 tbsp coconut aminos

2 cloves garlic, minced

2 tbsp ginger, grated

1 cup bamboo shots, julienned

1 cup carrots, julienned

8 oz of shitake mushrooms sliced

Sea salt and pepper

Heat oil in skillet in low to medium heat

Put mushrooms, shoots, ginger, garlic, and carrots together in skillet and sauté till carrots are soft

Add fish sauce into mixture and cook for 5 minutes

Remove from skillet and let it cool slightly

Wrap mixture in lettuce and serve

2 servings

1 avocado, sliced into thin rounds

1 tsp coconut oil

½ cup almond milk

1 ½ tbsp coconut flour

2 tbsp almond flour

1 egg

1 tsp baking soda

Sea salt

Mix together almond and coconut flour, baking soda and salt. Remove lumps and set aside

Beat egg and mix with almond milk and coconut oil

Put together both mixtures and let it stand for 5 minutes

Heat coconut oil in skillet in low to medium

Spread mixture thinly and evenly in the skillet

Flip to cook other side

Remove and cut into bite sized folds

Serve with avocados on top

2 servings

1 tbsp coconut oil

1 stalk brussel sprouts

8 oz. shitake mushrooms

½ onion, cubed

1 sweet potato, cubed

¼ cup dried tomatoes in EVOO

¼ cup water

1 tsp chili

Heat coconut oil in skillet

Sauté onions and tomatoes

Add mushrooms until brown, remove mixture and set aside

Put brussel sprouts and potatoes in skillet and add water

Cover and let simmer until sprouts turn bright green

Add mushroom mixture back into skillet

Season with pepper and chili

4 servings

2 cups lettuce, torn

¼ cup carrot, sliced

¼ cup cucumber, sliced

2 cups spinach, roughly chopped

2 cups mushrooms

1 tbsp garlic, minced

¼ cup onion, sliced

1 tbsp coconut oil

Heat coconut oil in skillet on high

Sauté spinach, mushrooms, garlic and onion until spinach wilts or for 3 to 5 minutes, set aside

Toss rest of the ingredients in a bowl

Put together spinach mixture on top of tossed ingredients

Drizzle with oil and serve

2 servings

1 tbsp coconut oil

4 carrots, julienned

2 fennel bulbs, julienned

Sea salt and pepper

Heat coconut oil in skillet on medium heat

Add fennel and carrots and stir for15 minutes or until vegetables are tender

Season with salt and pepper and serve

2 servings

1 lb kale

1 garlic glove, crushed

1 tbsp coconut oil

1 lemon

2 tbsp pine nuts, toasted

Remove woody stems of kale and chop, set aside

Heat oil in skillet on medium

Sauté garlic until brown then add kale

Cook until kale is tender or for 10 minutes

Serve with pine nuts and lemon juice drizzled on top

2 servings

¼ tsp ground ginger

¼ tsp ground nutmeg

1 tsp cinnamon

4 apples, peeled and diced

2 tbsp coconut oil

1 tsp cinnamon

2 tbsp dried and shredded coconut

1 tbsp maple syrup

½ cup almond flour

¼ cup walnuts

Heat oven to 350F

Combine all topping ingredients in one bowl and set aside

Put apple on bottom of skillet then add topping mix

Bake until golden brown or for 1 hour

4 servings

4 eggs

1 tsp coconut oil

1 tbsp cilantro

Salt and pepper

½ avocado, diced

1 tomato, diced

¼ lb shrimp, deveined and peeled

Heat coconut oil in skillet in medium heat

Add shrimp and cool till pink or for 2-3 minutes, then set aside

Put together tomato, cilantro and avocado and stir in bowl

Season with salt and pepper and set aside

Beat eggs in another bowl

Put eggs and when almost cooked, add shrimp

After a minute remove from skillet

Serve with tomato and avocado mix

2 servings

12 eggs

6 cooked bacon strips

1 lb ground beef

2tsp fennel seeds

¼ tsp ground nutmeg

½ tsp ground allspice

½ tsp pepper

1 tbsp coconut oil

Mix together beef, pepper, seeds, nutmeg and allspice in a bowl and shape into patties then set aside

Heat oil in skillet on low to medium

Scramble eggs in skillet and shape into several rough circles, flip to cook on other side and set aside

Cook meat patties until golden brown or for 3 to 5 minutes

Remove patties and layer with bacons in between 2 egg breads

12 sandwiches

1 tbsp parsley, chopped

3 eggs

7 stalks of asparagus, chopped

2 sweet potatoes, chopped

2 Italian sausages, diced

3 tbsp EVOO

1 onion

Sea salt and pepper

Heat oil on skills on low to medium

Sauté onion with salt for 10 to12 minutes

Add sausages and cook for another 4 to 5 minutes

Put potatoes and asparagus and sprinkle with salt and pepper

Cover for until potatoes are soft or 5 to 6 minutes

Stir from time to time

Make indentations on the mixture and crack eggs on them

Cover skillet and wait until eggs are cooked or for 5 minutes

Serve with parsley garnish

2 servings

1 green onion, sliced

2 tbsp olive oil

1 yellow squash, diced

1 red bell pepper, diced

½ tsp red pepper flakes

½ tsp pepper

1 tsp cayenne pepper

1 tsp paprika

1 tbsp chili powder

1 clove garlic, minced

½ yellow onion, diced

4 eggs

½ lb ground beef

Heat oil in skillet on medium to high heat

Sauté garlic and red pepper flakes

Add squash and cook for 2 to 4 minutes while stirring

Pour beaten eggs in skillet and scramble with squash until cooked

Remove from skillet and set aside

Put beef in skillet and when almost cooked, add rest of ingredients

When beef is almost cooked add the eggs scramble in skillet

Stir until mix is complete

2 to 4 servings

2 eggs

3 bacon strips

½ lb of sweet potatoes

1 onion

1 bunch spinach

1 tomato, chopped

1 tbsp coconut oil

Heat oil in skillet in medium to high

Sauté onions with tomato until onions are translucent

Add eggs and scramble, when cooked set aside

Cut bacon into cubes and put in skillet

Before bacon is cooked add spinach and egg scramble

Wait for bacon to be cooked while stirring

2 Servings

1 avocado

8 green beans

1 zucchini, diced

1 sweet potato, diced

½ yellow onion, diced

8 bacon, diced

Pepper

1 tsp coconut oil

Heat oil in skillet on low to medium heat

Cook bacon and drain fat, set aside when cooked.

Sauté onions and potato using the fat from the bacon, stir for 15 minutes

Add vegetables into mixture and cook until bright green or for 5 minutes

Combine bacon with mixture

Serve with pepper and avocado on top

2 servings