Stuffed Chicken
2 chicken breast
Fresh spinach
1 garlic clove
Olive oil
1/4 cup of crumbled goat cheese*
Skewers or toothpicks
1/4 tsp of each spice: dried onion, black pepper, red pepper, garlic powder, chili powder.
Cut a pocket into each chicken breast and stuff with spinach and goat cheese. Weave a skewer along the pocket of the chicken tightly to ensure the stuffing stays inside. You can use toothpicks, but I think it is much easier (and neater) to use skewers.
Brush the chicken breasts with olive oil on all sides. Combine the seasonings and sprinkle on all sides of the chicken.
Coat the baking dish with olive oil and place the chicken in the dish.
Mince the garlic clove and brush on top of the chicken.
Bake in the oven at 350 degrees for 40 minutes.
* Goat cheese isn’t really paleo, but it is easier on your digestive track than traditional dairy. If you prefer to be a paleo purist, skip the cheese and add other morsels such as mushrooms or strawberries.
Peach and Pecan Desert**
2 fresh peaches
Handful of pecan pieces
4 eggs
1 Tbsp of Coconut oil or olive oil
Honey
6 Tbsp of unsweetened apple sauce
1 1/2 Tbsp of Cinnamon
Heat oil on medium in a frying pan. Chop the peaches and add to pan with pecans. Cook until tender, roughly 5 minutes.
While the peaches and pecans are cooking, combine the eggs, applesauce, cinnamon and honey ( I didn’t measure, just added a health spoonful) in a bowl and stir until well blended.
Add the egg mixture to the pan of peaches and pecans and stir until set.
Serve while warm and enjoy!
** This is my spin on a recipe called “Peach & Pecan Scramble” posted on performancemenu.com. I needed more “Sweet” than the original recipe had. Check out their site out for more tasty recipes.
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