Tristy’s Fried Paleo Chicken

(you can also use this recipe for fish or pork chops)

***I am not good at giving exact measurements, so my recipes are a little more obscure
Beat one egg in a bowl
In a separate bowl, mix Golden Ground Flaxseed/Flaxmeal and Tony’s Creole seasoning
Pour a good amount of real Olive Oil into a pan and put it on med to med/high heat and get it nice and hot
Roll your meat around in the egg, then roll it in the flax meal until it is fully covered and toss it into your frying pan of olive oil.  Flip after about 5-7 min and cook until it is golden brown on both sides (I don’t know the exact timing to cook this, but I usually just eyeball it.  I think 15-20 min should be enough)

Paleo Granola

  • 5 cups nuts and seeds (I used slivered almonds, pumpkin seeds, flax seeds, pecans, and sunflower seeds; you can use whatever you want, but make sure you use at least 2 – 3 cups slivered almonds, as these take the place of what is normally oats)
  • 1/3 cup honey (or maple syrup or any other Paleo-approved sweetener)
  • 1/3 cup Paleo-friendly oil (I used coconut and highly recommend it)
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup raisins
  • 1 cup shredded unsweetened coconut

Mix honey, oil, vanilla, cinnamon and nutmeg in a small saucepan and bring to a boil on the stove. Let it cool. Spread the nuts and seeds out on a greased baking sheet and pour the cooled honey mixture over the top. Mix it around to get everything covered, and bake for 30 minutes at 300 degrees. Allow the pan to cool slightly and then put the mixture into a bowl. Mix in raisins and coconut, and enjoy!

Your biggest key to success with this (and really any) recipe is to go a little crazy. Add your own twist to it or branch off in another crazy direction. The granola you see in the picture, for example, was mixed with almond butter, pressed into a brownie pan, and is now chilling in the freezer to make granola bars.

Egg Cupcakes Togo

(they are easy to make at the beginning of the week and pop in the microwave in the mornings-if time is an issue, this is a good solution!) (feel free to substitute veggies you prefer)

  • 10-12 eggs
  • 6-8 slices of cooked bacon, crumbled
  • 2 zucchinni/squash, grated
  • 1 red onion, grated
  • 1/4 cup sun dried tomato, diced
  • Salt and pepper, garlic salt

Preheat the oven to 350 degrees.  Grease your muffin cups (the silicone type works best for me).  Using a box grater, grate the zuchinni and red onion (both of which came out of my CSA box this week!).  Whisk your eggs till blended and then add the grated veggies, bacon, and sun dried tomato. Season to your liking.  Using a measuring cup, scoop about 1/4 cup of the egg mixture into each prepared muffin cup.  Bake for 20-25 minutes, or until egg is set in middle. This batch made 18 Egg Cupcakes.  You can vary the ingredients to match what you have on hand…diced ham, ground beef, chicken sausage.