Simple Butternut Squash and Chicken Bake

simple butternut squash and chicken bake

This recipe is so easy, it’s almost embarrassing. Really!

Recipe: Simple Butternut Squash and Chicken Bake

simple butternut squash and chicken bake

4 boneless, skinless chicken breasts

3 TBSP avocado or olive oil

salt/pepper to taste

garlic powder to taste

Separately:

1.5 pounds butternut squash, cut into pieces (I buy the pre-cut stuff at Costco)

4 TBSP avocado or olive oil

1 egg

salt/pepper to taste

pinch red pepper flakes

Heat 3 TBSP oil in a cast iron skillet or oven-safe skillet over medium-high heat. Sprinkle chicken with salt, pepper and garlic powder. Place chicken in skillet and brown both sides. Remove from skillet and set aside. 

In a high-powered blender, blend the butternut squash, 4 TBSP oil, egg, salt & pepper and red pepper flakes. Note: if you don’t have a high powered blender, just add a bit more oil, and then you can slowly add a bit of water to help it be able to blend. Blend just until pureed, you don’t want it too smooth. 

Pour the pureed squash into the hot skillet and spread out evenly. Gently place chicken on top of the squash, cover with foil, and bake in a 375-degree oven for 30 minutes. Remove from oven, and cut chicken into bite-size pieces. Enjoy!

Paleo Chili

paleo chili

Recipe: Paleo Chili

paleo chili

Paleo Chili
This Paleo Chili will warm your heart AND your tummy!
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 lbs beef chuck, cubed
  2. 1 lb ground beef
  3. 2 cans (14.5 oz) diced tomatoes
  4. 1 can (14.5 oz) tomato sauce
  5. 3 TBSP tomato paste
  6. 1/2-3/4 tsp chipotle powder
  7. 1 TBSP garlic powder
  8. 1 TBSP cumin
  9. 1 tsp onion powder
  10. 2 TBSP honey
  11. 1 cup chicken or beef broth
  12. salt/pepper to taste
Instructions
  1. Brown the ground beef in a skillet, then put into crock pot. Brown beef chuck and add to crock pot. Add remaining ingredients and stir to combine. Cook on low 4-6 hours.
Life Made Full http://www.lifemadefull.com/

Hearty Paleo Soup

DSC_0005

featured recipe button

Even though I live in sunny California, I still love me some soup! This Hearty Paleo Soup will warm your tummy and your soul. Make sure you read on past the recipe to see how you can score 50+ more incredible recipes like this one for less than $4! 

Recipe: Hearty Paleo Soup

Hearty Paleo Soup

2-3 ham hocks

1 lb beef stew meat

4 large carrots, sliced into rings

1 large onion, diced

1/4 cup fresh parsley, chopped

1 small eggplant (the skinny kind), peeled and cubed

2 cloves garlic, minced

1 TBSP chili powder

pinch cumin

salt to taste

6 cups water

3 TBSP olive oil

Heat olive oil over medium heat in a large pot. Add onions, carrots, garlic, parsley and eggplant and garlic and cook until onions are translucent. Add in remaining ingredients, bring to a boil, then reduce heat and simmer, covered for a couple hours, stirring occasionally. Serve nice and warm!

MORE SOUP RECIPES:
Do you want even more Winter Soup Recipe ideas? Check out this incredible eBook that was put together by over 50 Real Food bloggers (including me)!

Learn more by clicking here or buy it now! 

Delicious Winter Soups

  • Over 50 nourishing soup recipes
  • 47+ of those recipes are Gluten-Free
  • 33 + are Dairy-Free
  • 30+ are Paleo-friendly
  • 25+ are GAPS Diet-friendly
  • 127 pages with full-color photos and easy-to-follow directions
  • Ingredients are 100% REAL FOOD

Eggplant Con Chicken & Bacon

DSC_0002

My kids didn’t even realize there was eggplant in this dish! Bwahahahahaha!!!!

Recipe: Eggplant Con Chicken and Bacon

Eggplant con chicken and bacon

2 skinny eggplants

2 pounds chicken (thighs or breasts–I used thighs),cubed

2 cloves garlic, minced

1/2 pounds bacon, cut into small pieces

1 red bell pepper, sliced into small, thin pieces

salt to taste

paprika to taste

Peel the eggplant, and cut into small cubes. Heat 3-4 TBSP avocado or coconut oil in a large skillet over medium heat. Add the eggplant, pepper and garlic, cook and stir occasionally until eggplant is tender. Add chicken, salt and paprika and continue to cook. Meanwhile, in a separate skillet, cook the bacon until crisp and put on paper towel to drain. Once the chicken is done, add bacon. Serve promptly.

Bacon-Wrapped Fish

DSC_0005

Recipe: Bacon-Wrapped Fish

bacon wrapped fish

4 mild fish filets (I used Wild Hake from Costco)

3/4 to 1 lb bacon

olive oil for basting

couple pinches red pepper flakes

1-2 TBSP avocado or coconut oil

Heat avocado or coconut oil in a large skillet over medium heat. Meanwhile, baste each fish filet with olive oil on both sides, sprinkle with red pepper flakes, and then wrap bacon around each one. I had to use 3-4 pieces per fish. I was actually worried about how the bacon would stay put, but I just made sure to tuck each end under, and I had no problems! Once you are ready, carefully place each fish filet in the skillet. Cover and cook for 5 minutes. Remove lid, and very carefully flip each filet over. Let cook another 5-6 minutes, until fish is done. Serve promptly

Citrus Dill Tilapia

DSC_0005

Recipe: Citrus Dill Tilapia

6 tilapia filets

3/4 cup orange juice (make sure there’s nothing added–just orange juice)

1/4 cup olive oil

2-3 tsp dried dill

garlic salt

Place tilapia filets in a large Ziploc bag with orange juice and let marinate for at least a 1/2 hour. Line a baking sheet with foil and preheat oven to 400 degrees. Place filets on baking sheet and baste with olive oil, sprinkle with dill and garlic salt. Bake for 6 minutes, flip over, and baste and sprinkle the other side. Turn oven to broil and broil for another 5-6 minutes, unti fish flakes easily and is beginning to crisp on the outside.

Scallop Veggie Skillet

DSC_0010

This recipe is a quick throw-together for any meal, and is bursting with flavor!

Recipe: Scallop Veggie Skillet

scallop veggie skillet

~2 lbs wild bay scallops

6-8 sweet mini peppers (I buy the big bag at Costco), sliced

1/2 lb asparagus, cut into 1″ pieces

2-3 TBSP avocado or coconut oil

garlic salt to taste

paprika to taste

Heat oil in a large skillet over medium-high heat. Add in sliced peppers and cook for about 4-5 minutes, until tender. Add in asparagus and cook for a few minutes, then add in scallops, garlic salt and paprika. Cook until scallops are cooked through; about 5-7 minutes. Eat!

 

Guacamole Lamb Burgers

DSC_0005

These are amazingly simple, but bursting with flavor!

Recipe: Guacamole Lamb Burgers

Guacamole Lamb Burgers

3 pounds lamb (you could use another ground meat, if you prefer)

2 TBSP garlic salt

2 TBSP paprika

1/2 to 3/4 cup of your favorite guacamole

Heat grill, and mix all ingredients together. Form into patties, place on grill, and cook until desired doneness.

 

Creamy Tomato Indian Chicken

DSC_0001

Recipe: Creamy Tomato Indian Chicken

creamy tomato indian chicken

2-3 lb boneless, skinless chicken breasts

1 (29 oz) can crushed tomatoes

3-4 TBSP avocado or coconut oil

1 TBSP dried chopped onions

2 tsp curry powder

2 tsp garlic salt

2 tsp chili powder

pinch red pepper flakes

3/4 cup full-fat, unsweetened coconut milk

Cut the chicken into large chunks and heat oil in a large skillet over medium-high heat. Add chicken to skillet and add dried chopped onions, curry powder, garlic salt and chili powder. Cook for a couple minutes, until chicken has turned white on the outside. Add in crushed tomatoes, red pepper flakes, and coconut milk. Stir to combine, reduce heat to low and simmer, covered, for about 10-15 minutes, until chicken is done.

I served this over rice, but you could serve it over cauliflower rice or any other choice. It’s delicious!

Bell Pepper Chicken Burgers

DSC_0001

Recipe: Bell Pepper Chicken Burgers (makes about 7 small burgers)

Bell Pepper Chicken Burgers

2 boneless, skinless chicken breasts

1 red bell pepper, cut into large chunks (seeds/stem removed)

1 tsp salt

pepper to taste

1 clove garlic

1/4 cup almond flour

2-3 TBSP coconut or avocado oil

Add all ingredients to food processor. Pulse until the meat is ground pretty fine (like ground beef texture) and everything is combined well. Scoop out enough to form a burger and flatten into a patty. Repeat for remaining patties. Heat oil in a large skillet over medium-high heat. Place patties in and cook for about 4 minutes per side, remove and serve on a bed of lettuce or other desired “bun.”

BBQ’d Brussels Sprouts

DSC_0014

I don’t know why I didn’t think of this before! They are so good!

Recipe: BBQ’d Brussels Sprouts

BBQ'd Brussels Sprouts

1 to 2 lbs Brussels sprouts

olive oil

garlic salt

Heat your grill and cut the ends off Brussels sprouts, then slice in half lengthwise. Toss in olive oil and garlic salt, and then pour into a grill basket. Grill for 10-15 minutes, until tender, but not overdone. Eat promptly. Yum!

Skillet Tri-Tip (a.k.a. The Easiest Tri-Tip Ever!)

DSC_0002

Recipe: Skillet Tri-Tip (a.k.a. The Easiest Tri-Tip Ever!)

skillet tri tip

2.5-3 lb tri-tip

garlic salt

pepper

Preheat oven to 350 degrees. Sprinkle both sides of tri-tip generously with garlic salt and pepper. Heat a cast iron skillet over medium-high heat. Place tri-tip in pan and sear both sides, then place in oven for about 30-40 minutes, depending on how “done” you want it. Voila! Done! Remove from pan, set aside and let sit for about 10 minutes before carving to allow the juices to reabsorb.

Shrimp and Poblano Peppers

DSC_0004

I won’t lie–this recipe has a bit of a kick in it. However, all the kids loved it. I just made sure they had plenty of water handy, and told them they could skip eating the poblanos, as those are the “spicy” culprit.

Recipe: Shrimp and Poblano Peppers

Shrimp and poblano peppers

2 lbs medium precooked shrimp

2 poblano peppers, sliced with seeds removed

2 yellow/orange bell peppers, sliced

1/2 cup green onions, diced

1/2 yellow onion (optional), sliced thin

2 cloves minced garlic

3 TBSP olive or coconut oil

salt/pepper to taste

Heat oil in large skillet over medium heat. Add peppers and cook for about 5-7 minutes, until starting to brown and become tender. Add garlic and cook for a few minutes. Add in shrimp and cook until heated through. Delicious!

What’s for Dinner 12/10-12/14

herbed skillet chicken

Monday: Herbed Skillet Chicken, kale chips and mandarins

herbed skillet chicken

5 boneless, skinless chicken breasts

garlic salt

Herbes de Provence

4 TBSP olive or coconut oil

2 cups vegetable or chicken broth (I used vegetable)

Heat oil in a large skillet over medium-high heat, and sprinkle both sides of chicken with garlic salt and Herbes de Provence. Place in skillet and quickly brown both sides of chicken. Carefully pour in the vegetable broth, reduce heat to low, cover and cook about 15 minutes, until juices run clear from chicken. Slice and serve!

Tuesday: Meatloaf, mashed red potatoes and frozen blueberries

paleo meatloaf

3 pounds ground beef

1 cup almond flour

3 eggs

1 medium onion, chopped

1 clove garlic, minced

2 TBSP mustard

1 TBSP chili powder

1.5 TBSP garlic salt

3 TBSP tomato paste

1/4 cup coconut milk (from the can–only ingredients should be water, coconut and guar gum)

2 TBSP olive oil

Heat oil in a skillet, and cook onions until nearly caramelized (about 10 minutes). Add in minced garlic and turn off heat, allowing the garlic to cook until fragrant (just a minute or two). In a bowl, combine all ingredients including the onions and garlic (with your hands–that’s what God made ‘em for! Just be careful not to burn yourself from the onions). Preheat oven to 350 degrees. Line a broiler pan with aluminum foil. Form meat into two loaves and place on pan (Doing it this way will avoid all the grease that you’ll get if you use a loaf pan):

paleo meatloaf

Bake for about 45 minutes, until temperature reaches about 160 degrees.

Wednesday: Spaghetti Squash with Sausage and Tomatoes, green beans and apple slices

spaghetti squash with sausage and tomatoes

1 large spaghetti squash

Few tablespoons olive oil

1 medium onion, diced

1 pound sausage

1 14 oz can diced tomatoes

2 tsp. minced garlic

2 TBSP dried basil

salt and pepper to taste

Preheat oven to 400 degrees. Using a very sharp knife, remove stem from spaghetti squash and cut in half. Scoop seeds out. Place squash halves, flat side down, in baking dish filled with about a 1/4 inch water and put in oven for about 40 minutes, or until the squash can easily be shredded with a fork.

While squash is in oven, heat olive oil over medium heat and cook onion until translucent. Add sausage and brown. Add tomatoes, garlic, basil and salt and pepper. Set aside until squash is done.

Once squash is done, shred it into a large bowl, and pour sausage mixture over it. Serve promptly.

Thursday: Leftovers from previous days

Friday: Paleo-Style Pizza (adapted from The Gluten-Free Almond Flour Cookbook), mixed greens salad and pineapple

paleo style pizza

**Disclaimer** Please note that this is NOT pizza. It’s not fluffy, or crispy or wonderfully divine like “real” pizza is. But for a substitute, it’s great. The kids love to add their own toppings. You can divide this recipe into individual servings and let each kid have their own if you like.

3 cups blanched almond flour

1/2 Tsp. salt

1 TBSP. dried basil

1/2 Tsp. baking soda

2 TBSP. olive oil

2 eggs

Preheat oven to 350 degrees, and cut 2 pieces of parchment paper the size of a large cookie sheet.

Combine almond flour, salt, baking soda and basil. In a separate bowl, whisk together the oil and eggs. Stir the wet ingredients into the flour mixture. Place the dough between 2 sheets of parchment paper and roll into a rectangle to fit onto the cookie sheet, to desired thickness (we like thinner or it can get a bit “doughy”. Remove top piece of parchment and transfer the dough, parchment-side down onto cookie sheet.

Bake for 12-15 minutes. Remove from oven, put on desired sauce and toppings, and put back in oven for another 5-7 minutes. We sometimes use tomato sauce mixed with Italian spices, goat cheese, spinach red onions and olive. This time around, we used sauce, spinach, tomatoes and goat cheese.

What’s for Dinner 12/3-12/7

Monday: Amazing Baked Fish, fruit salad and broccoli

6 fish filets (I used Swai from Costco)

1/4 cup olive oil

2 TBSP sesame oil

pinch red pepper flakes

1 tsp salt

1 TBSP coconut aminos

Combine all ingredients in a large Ziploc bag and let marinate for at least a 1/2 hour. Preheat oven to 450 degrees and line a baking sheet with parchment paper (the fish will stick to foil). Place fish on baking sheet, drizzle with remaining marinade and bake in oven for 9-11 minutes, broiling the last few minutes, until fish is golden brown and flakes easily.

Tuesday: Eggplant Lasagna, roasted beets and mandarins

 

1 eggplant (not the skinny one, the dark purple kind)

2 lbs ground beef

~1 cup olive or coconut oil

~1/2 jar spaghetti sauce of choice

2 tsp garlic salt

1 tsp red chili pepper flakes

salt

Slice top and bottom off eggplant and then cut into about 1/4″ slices (so they look like circles). Layer in a colander, sprinkling each layer with a bit of salt. Let sit for about 30 minutes, then shake to get off any excess water (Note: You can skip this step if pressed for time, you just may have some extra liquid in your finished product). Heat olive oil in a large skillet over medium-high heat. Place slices of eggplant in in a single layer (I had to do 3 batches), and cook for about 3-4 minutes per side, until turning golden brown and starting to crisp. Remove to a plate covered with a paper towel and let drain while you prepare the rest. Sprinkle with a bit more salt.

Once you are done with the eggplant, drain remaining oil and cook ground beef, garlic salt and red pepper flakes until brown. In an 8×8 baking dish, layer one layer of eggplant, then spaghetti sauce, then some ground beef. Continue layers until eggplant is used up (I had a little meat left over–tacos, anyone?). Cover with foil and bake at 350 for 25 minutes, removing foil for last 5 minutes. Let sit for about 10 minutes before eating.

Wednesday: Shanti’s Indian Chicken, green beans and rice

2.5 to 3 lbs boneless, skinless chicken breasts

4 TBSP olive or coconut oil

salt/pepper to taste

1 small can tomato paste

2.5 tsp curry powder

1 TBSP chili powder

1 TBSP garlic salt

2 tsp cumin

pinch cayenne

3.5 cups water

Heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken with salt and pepper and place into heated skillet. Brown quickly on both sides. While that is browning, whisk together the water, tomato paste, curry powder, chili powder, garlic salt, cumin and cayenne pepper. Once the chicken is browned, pour spiced liquid over the chicken. Cover and cook for about 6 minutes, then flip chicken over and cook another 5-6 minutes, until juices run clear. Cut chicken into cubes and serve in the sauce. Enjoy!

Thursday: Leftovers from previous days

Friday: Potato and Ground Beef Casserole, spinach salad and apples

2 lbs ground beef

1/2 yellow onion, chopped

2 cloves minced garlic

salt/pepper to taste

2-3 TBSP olive oil

1/2 lb grated Brussels sprouts

2 lbs red potatoes, sliced thin (I used my food processor)

Heat oil in a large skillet over medium heat. Cook the onions until nearly caramelized, about 8 or 9 minutes. Add ground beef , garlic, salt and pepper and brown (it doesn’t need to be cooked all the way). Stir in grated Brussels sprouts as it’s cooking. Layer a single layer of potatoes on the bottom of a 9×13 pan, then top with the ground beef mixture. Repeat layers until all the potatoes and meat is used. Bake in a 350 degree oven for about 40 minutes, until potatoes are tender.

Chicken & Broccoli Stir Fry

chicken broccoli stir fry

Recipe: Chicken & Broccoli Stir Fry

1 lb chicken (boneless, skinless) — I used thighs

3 TBSP sesame oil

pinch red chili pepper flakes

salt and pepper to taste

3 TBSP coconut oil

1 lb broccoli, chopped

1/2 head cabbage, sliced into “noodles”

1/4 cup green onions, chopped

2 TBSP coconut aminos

Heat the sesame oil in a large skillet over medium-high heat. Add chicken, salt and pepper and red chili pepper flakes, and cook until chicken is almost done. Remove and set aside. Add remaining ingredients to the skillet and cover. Cook 6-7 minutes, stirring occasionally, then add chicken back in and continue to cook until done. Serve warm.

Crock Pot Teriyaki Pork Tenderloin

crock pot teriyaki pork tenderloin

Recipe: Crock Pot Teriyaki Pork Tenderloin

2-2.5 lbs pork tenderloin

3 TBSP olive oil

1/2 cup homemade teriyaki sauce

1 cup chicken broth

1/4 cup honey

4 cloves minced garlic

1 tsp red chili pepper flakes

1 tsp onion powder

salt/pepper to taste

Heat olive oil in skillet and brown tenderloins, then place into crock pot. Stir remaining ingredients together, pour over tenderloin and cook on low for 4-6 hours. Cut up and drizzle juice from crock pot over meat. Enjoy!

What’s for Dinner 10/8-10/12

lemon dill salmon

Monday: Lemon-Dill Salmon, kale salad and mandarin oranges

4 salmon filets

1 TBSP dill

2 TBSP lemon juice

1/4 cup olive oil

1 TBSP garlic salt

In a large Ziploc bag, combine the dill, lemon juice, olive oil and garlic salt. Add salmon and toss gently to coat. Marinate in fridge for at least a 1/2 hour, then bake at 400 degrees for 15-20 minutes, switching the oven to “broil” for the last 5 minutes.

Tuesday: Crock Pot Stew, caramelized butternut squash and frozen blueberries

4 lbs beef stew meat

5-6 large carrots, sliced in rings

1 (6 oz) can tomato paste

4 cloves garlic, minced

2 TBSP chili powder

1 TBSP salt

1 tsp cumin

3 cups water

Combine all ingredients in a crock pot and stir. Cook on low for 4-6 hours and enjoy!

Wednesday: Shrimp with Green Beans, mixed green salad and strawberries

2 lbs small, pre-cooked, shelled shrimp

1 lb green beans, cut into 1-inch pieces

pinch of cayenne

dash of red chili pepper flakes

salt and pepper to taste

3 TBSP olive or coconut oil

Heat oil in a large skillet over medium-high heat. Add green beans and cook for about 5-7 minutes, until almost done. Add remaining ingredients and cook until shrimp is heated through and green beans are beginning to crisp. Serve promptly.

Thursday: Leftovers from previous days

Friday: Dairy-Free Chicken Tikka Masala, cauliflower rice and sliced apples

For the chicken:

2 lbs boneless, skinless chicken breasts, sliced

2 tsp cumin

1 tsp ground coriander

1/2 tsp cayenne pepper

2 tsp salt

1/2 can full-fat, unsweetened coconut milk

4 TBSP olive oil

4 cloves minced garlic

1 TBSP fresh grated ginger

For the sauce:

3 TBSP olive oil

1 medium onion, chopped

2 cloves minced garlic

1 tsp fresh grated ginger

1 TBSP tomato paste

1 TBSP garam masala (I bought mine at an Indian food market, but I have seen it at Whole Foods–there are also recipes online to make it yourself)

1 (28 oz) can crushed tomatoes

2 TBSP honey

1/2 tsp salt

1/2 can full-fat, unsweetened coconut milk

1/4 cup chopped cilantro

FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Put the sliced chicken in a 9×13 pan, and sprinkle with spice mixture, pressing gently so mixture sticks on chicken, and stirring a bit. Cover with plastic wrap, and refrigerate for 30 to 60 minutes (or overnight if you’re making ahead). In large bowl, whisk together the coconut milk, oil, garlic, and ginger; set aside.

FOR THE SAUCE: Heat oil in large pot over medium heat. Add onion and cook, stirring frequently, until translucent. Add garlic, ginger, chile, tomato paste, and garam masala and cook, stirring frequently, for about 3-4 minutes. Add crushed tomatoes, honey, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 10-15 minutes, stirring occasionally. Stir in coconut milk and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, heat a couple TBSP olive oil in a large skillet. Pour coconut milk mixture over chicken and gently stir to coat. Using tongs, place into heated skillet and cook for 6-8 minutes, until done. Remove from pan with tongs and place directly into sauce. Stir in cilantro and serve over cauliflower rice!

Caramelized Butternut Squash

caramelized butternut squash

Recipe: Caramelized Butternut Squash

1 lb butternut squash, cubed (I bought it pre-cut from Costco)

2 TBSP olive or coconut oil

pinch red pepper flakes

salt/pepper to taste

Heat oil in skillet over high heat, add remaining ingredients and stir. Cook 10-12 minutes, stirring only a couple times, until squash is tender and crisp-brown on the outside. Enjoy!

What’s for Dinner

pork steak with balsamic reduction

Monday: Maple-Glazed Ham, mixed veggies and blueberries

1 ham, bone-in

1/2 cup pure maple syrup

1/4 cup coconut oil

pinch cayenne pepper

Preheat oven to 300 degrees and line a broiler pan with foil. In a small saucepan, heat maple syrup, coconut oil and cayenne pepper to boiling. Reduce heat, simmer for a few minutes, and remove from heat. Place ham on broiler pan, and baste with syrup mixture. Bake for about 2.5 hours, basting every 1/2 hour or so. Check temperature, and if it’s at 160 degrees, you’re done! Otherwise, keep baking until 160 degrees is reached.

Tuesday: Chicken-Bacon-Broccoli Stir Fry, carrots and strawberries

2 lbs boneless, skinless chicken thighs

1/2 lb bacon, chopped

3-4 cups chopped broccoli

salt and pepper to taste

Heat a large skillet over medium heat, and add bacon. Cook until starting to crisp, then add chicken and broccoli. Cook until chicken is done and sprinkle with salt and pepper.

Wednesday: Herbed Salmon, roasted spaghetti squash and fruit salad

 

4 salmon filets

4 TBSP coconut oil

Herbes de Provence

garlic salt

Raise oven temperature to 375 degrees. Place salmon filets individually on pieces of foil. Put 1 TBSP coconut oil on each filet, then sprinkle with Herbes de Provence and garlic salt:

Seal each filet in the foil and place in oven for 15-20 minutes, until salmon flakes easily. Remove from oven and serve over spaghetti squash.

Thursday: Leftovers from previous days

Friday: Pork steak with Balsamic Reduction, cauliflower and grapes

4 pork butt steaks

1/2 cup balsamic vinegar

2 TBSP honey

1/4 cup chopped fresh basil

4 TBSP olive oil

2 cloves garlic, minced

pinch cayenne

salt and pepper

Preheat broiler and line a broiler pan with foil. In a small saucepan, bring balsamic vinegar, basil, garlic, cayenne, olive oil, a bit of salt and pepper, and honey to a boil. Reduce heat and simmer until the sauce has thickened a bit (about 10 minutes). Place chops on broiler pan, sprinkle with salt and pepper and broil about 6-8 minutes per side, until done. Top with balsamic reduction and enjoy!