Here is a classic, Chicken Parmasen, but lightened so that you can enjoy it guilt free. You could also use zoodles in place of the pasta.
Ingredients (8 servings):
- 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
- 3/4 cup seasoned breadcrumbs (recipe used whole wheat)
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter, melted (or olive oil)
- 3/4 cup reduced fat mozzarella cheese
- 1 cup marinara or Filetto di Pomodoro
- cooking spray
- Preheat oven to 450°. Spray a large baking sheet lightly with spray.
- Combine breadcrumbs and parmesan cheese in a bowl. Melt butter in another bowl.
- Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.
- Place on baking sheet and repeat with the remaining chicken.
- Serve and enjoy!
Here is a delicious dessert from PaleOMG, Salted Raspberry Caramel Ice Cream (Saturday Sweets)
Ingredients (makes about 1.5 cups):
- 1 cup heavy cream or full-fat coconut milk
- 1 cup fine maple sugar
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon coarse sea salt (extra for garnishing)
- 1 10 ounce bag of frozen raspberries
- 1 tablespoon honey
- Your choice of ice cream (Juli used Vanilla Coconut Bliss Ice Cream or you could make your own vanilla ice cream)
- In a small saucepan over medium heat, combine cream, maple sugar, vanilla extract and salt. Stir until completely combined.
- Bring to a boil, then set a timer for 12 minutes, being sure not to let the mixture boil over. After 12 minutes, reduce the heat to low and simmer for 5 more minutes or until the caramel coats the back of a spoon.
- Remove from the heat, let cool.
- Place a small saucepan over medium heat. Add raspberries and honey. Mix for about 10 minutes until raspberries have completely broken down into a sauce. Place in a blender to puree then press puree through a fine mesh strainer using a spoon to get out all of the puree, leaving behind the seeds.
- Pour the raspberry puree into the caramel sauce, place over medium heat and mix to combine and soften.
- Pour raspberry caramel sauce over ice cream and top with coarse sea salt.
- Serve and enjoy!
Spaghetti Squash Noodle Bowl and Lime Peanut Sauce Recipe (Meatless Monday) from The First Mess
For the Noodle Bowl
- 1 large spaghetti squash, cut in half lengthwise + seeds scooped out
- 4-5 kale stalks (7-8 if you’re using lacinato), stems removed
- 1 shallot, peeled
- 1/2 cup chopped toasted nuts of your preference (I used cashews)
- 3 Tbsp sesame seeds (toasted, raw, whatevs)
- chopped leafy herb, optional (cilantro, mint, thai basil etc)
- 1 bunch of broccoli, cut into florets
- salt and pepper
lime peanut sauce ingredients:
- 1/2 inch fresh ginger, peeled + rough chopped
- 2 cloves of garlic, peeled + rough chopped
- 1-2 tsp sriracha (or other hot sauce you like)
- 2 Tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc)
- 1 lime, peeled + chopped
- 1 Tbsp rice vinegar (or apple cider/white wine vinegar)
- 2 tsp agave (or honey etc)
- 1.5 Tbsp tamari soy sauce
- little scoop of extra virgin coconut oil (optional)
- tiny splash of toasted sesame oil
- 1/2 cup grapeseed oil
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about an hour or until the flesh pulls away in easy strands.
- While the squash is baking, slice the kale leaves into 1/3 inch-ish ribbons and place in a large bowl. Cut the shallot in half lengthwise, slice the halves into thin half-moons and set aside. Chop up the herbs and toasted nuts as well, set them aside with the shallows.
- Once you’ve cut the broccoli, set a medium saucepan with about an inch of water over medium heat. Bring it to a simmer. Place the broccoli florets into a steamer basket and set aside until right before service.
- Place all of the sauce ingredients in a blender and bend until fully incorporated. Taste for seasoning and set aside.
- When squash is cool enough to handle, place the steamer basket of broccoli into the pot with the simmering water. Put a lid on it and allow broccoli to steam for 3-4 minutes, or desired doneness.
- While broccoli is steaming, scrape the spaghetti strands out with a fork into the large bowl with the sliced kale. The heat from the squash should wilt the kale slightly. Pour a big splash of the dressing into the bowl, season with salt and pepper and lightly toss the squash and kale.
- Remove broccoli from the heat. Portion the squash and kale into 4 bowls. Top each bowl with the steamed broccoli, sliced shallots, chopped nuts, sesame seeds, chopped herbs and extra sauce.
- Serve and enjoy!