Friends! Here’s a lunch and dinner recipe for you! BTW, in case I haven’t mentioned it…some of my recipes are adapted from other recipes – paleo and non paleo – and some are original. Hope you enjoy them!
Cauliflower Mashed “Potatoes” in Lemons
- 1 head cauliflower, cut into florets
- 3 TBSP coconut milk
- 1 TBSP butter
- 2 TBSP sour cream
- 1 tsp garlic powder
- salt and pepper
- 8 lemons
- Smoked paprika, garnish
- Chives, garnish
Place cauliflower in a saucepan filled with water and bring to a boil. Cook for about 10 minutes. Strain and place in a food processor or blender. Add the coconut milk, butter, sour cream, garlic powder, and a pinch of salt and pepper. Use an immersion blender to puree until smooth. Add more coconut milk, if needed. Pure puree in a Ziploc bag, cut the bottom corner of the bag very small, and distribute into lemon cups. To make the lemon cups: Take a lemon and slice about a quarter of the way down removing the top. Take a knife and run along the edges of making it easy to scoop out the flesh. Scoop out the insides and then pat the inside dry. Pour the cauliflower mashed potatoes into the lemon cups and garnish with chives and smoked paprika.
Mango Avocado Spiced Chicken Salad
- 1 small head of lettuce, chopped
- 1-2 cups shredded chicken
- 1 mango, peeled and diced
- 1 avocado, diced
- 1/4 tsp. chili powder
- 1/2 tsp. cumin
- salt and pepper to taste
If you don’t have shredded chicken, you’ll have to make it. Place chopped lettuce in a large bowl. Place shredded chicken in another bowl, mix in the chili powder and cumin. Add the chicken to the lettuce and top with diced mango and avocado.
“It is better to fail in originality than to succeed in imitation.”
