Fried Brussels Sprout Egg Hash

People on the Paleo diet or people looking for healthy, yet tasty food should try to cook this recipe at home. The combination of bacon, butternut squash, and Brussels sprouts is out of this world. Plus, you may even get your children to eat this dish. Cook this delicious and healthy dish in your today!

Ingredients

• 3 slices of bacon
• 1/2 butternut squash (cubed, peeled, and seeded)
• 1/2 red onion (diced)
• 1 garlic clove (minced)
• 12 oz. of Brussels sprouts (sliced and stemmed)
• 1 tbsp of virgin olive oil
• Black pepper to taste
• Salt to taste
• 3 eggs

Preparation

1. In a pan, place the bacon, cooking it until it is completely crisp.
2. Crumble the bacon on a paper towel.
3. Set aside 1 tbsp of bacon grease in the pan and throw away the rest.
4. Place garlic, butternut squash, and red onion in the pan and cook it for 7 minutes, until you feel it soften.
5. Add Brussels sprouts and 1 tbsp of olive oil.
6. Season the sprouts with salt and black pepper and sauté them for 8 minutes, until they start to become tender.
7. In the pan, add the bacon bits and stir to incorporate them together.
8. Make 3 wells in the pan and crack the three eggs into each well opening.
9. Cover the pan with the lid to allow the eggs to cook.
10. Serve it warm.

Chicken Coconut Thai Salad

Chicken coconut Thai salad is for people who love the combination of chicken with coconut. You can serve this healthy meal to your guests who may not even know it is healthy, as it will be so appetizing. This quick and easy recipe will make your guests want second servings so be sure to make several servings of chicken coconut Thai salad.

Ingredients

Thai Sauce:

• 2 tbsp of olive oil
• 2tbsp of cilantro (fresh and chopped)
• 2 tbsp of honey
• 1 tbsp of coconut vinegar
• 1/4 cup of sunflower seed butter
• 1 tbsp of limejuice
• 1 tbsp of coconut aminos
• 1/2 tsp of sea salt
• 1/2 tsp of red pepper flakes
• 1 tsp of fresh ginger (minced)

Salad:

• 4 tbsp of coconut oil, divided
• 1/4 tsp of sea salt
• 1/4 tsp of garlic powder
• Black pepper to taste
• 1/2 pound of chicken breast (pounded thin, skinless, and boneless)
• 2 cups of sweet potato (shredded)
• 1 bottle of Thai dressing (peanut)
• 5 cups of mixed green vegetables
• 1 cucumber (diced)
• 1/4 cup of coconut (unsweetened and shredded)
• Cilantro for garnish (chopped)

Preparation

1. To make the dressing, place all the ingredients in a blender and process them to combine them.
2. Place the dressing in the fridge and allow it to cool.
3. To make the salad, place a pan over medium heat and pour in 2 tbsp of coconut oil.
4. Season the chicken with black pepper, salt, garlic powder, and place it back into the pan.
5. Cook each side of the chicken for 4 minutes.
6. Add an additional 2 tbsp of coconut oil into the pan.
7. Add black pepper, salt, sweet potato, and sauté it for 5 minutes.
8. Allow the chicken to cool, and the slice it.
9. In a bowl, place the green veggies, the dressing, and mix it well.
10. Serve the salad with coconut, sweet potato, cucumber, cilantro, and chicken strips.

Taco Salad With Avocado Sauce

Eating does not mean you need to quit eating your favorite food. You can make healthier versions of your favorite dishes. For instance, if you like tacos, but the thought of gaining weight distances you from eating your favorite Mexican food, you can try the paleo version of taco salad with delicious avocado sauce.

Ingredients

• 2 cups of romaine lettuce (shredded)
• 3 tbsp of black olives (sliced)
• 1/4 cup of red onion (diced)
• 1 tsp of chili powder
• 1/2 tsp of ground cumin
• 8 oz. of ground beef (grass-fed)
• 3 green onions (chopped)
• 1/8 tsp of oregano (dried)
• 1/4 tsp of garlic powder
• 1/8 tsp of paprika
• Sea salt to taste
• Black pepper to taste

Dressing:

• 2 tbsp of olive oil
• 1/2 avocado (without the pit)
• 1 tbsp of fresh lime juice
• 1 garlic clove (minced)
• 1 tbsp of water
• 1 tsp of cilantro (chopped)
• Pinch of sea salt

Preparation

1. Blend all the ingredients in a blender.
2. Add water to the blender if needed.
3. Taste the mixture and add more seasoning if needed.
4. After seasoning the beef, place it in a pan.
5. Place all the ingredients in a bowl.
6. Pour the avocado dressing on the salad and serve.

Rosemary Coated Fried Lemon

Ingredients

• 1 cup of coconut oil
• 1 egg
• 1/4 cup of almond flour
• 1 lemon
• 1 tbsp of rosemary (dried)
• 1/2 tsp of black pepper and sea salt
• 3 slices of bacon
• 3 eggs (fried)

Preparation

1. Put the pan over medium heat and pour in oil.
2. Crack one egg into a bowl, scramble it, and place it aside for later use.
3. In another bowl, put sea salt, pepper, flour, and rosemary. Mix it altogether.
4. Thinly slice the lemons into round slices.
5. Put the sliced lemons in the eggs, and then in the almond mixture to coat both sides.
6. Place the sliced lemons in the pan to fry them.
7. Fry each side of the lemon slices for about 60 seconds.
8. Allow the lemon slices to cool down.
9. Cook the bacon by placing them on a baking tray. Line the tray with aluminum foil.
10. Set the temperature of the oven to 375 degree Fahrenheit.
11. Bake it in the oven for about 10 minutes, flipping the bacon as they bake to make them crispier.
12. In a skillet, fry 3 eggs and sprinkle rosemary and salt on them as they fry.
13. Serve the eggs and the bacon with a side of fried lemons.