sweet peas and other things » the family behind sweet pea photography

Breakfast: 1 breakfast bar; 1 cheese stick; blueberry-pomegranate juice; coffee

Lunch: leftover spaghetti squash; carrots and hummus; 3/4 apple; water

Dinner: Coconut Chicken Nuggets (adapted from a recipe by paleomama); sweet potato fries; salad (mixed greens, tomatoes, olives, feta, salt & pepper, sunflower seeds, oil & vinegar); water

COCONUT CHICKEN NUGGETS (a.k.a Waaaaay-better-than-McDonald’s-chicken-nuggets)

3-4 chicken breasts, cut into nuggets
2 eggs
1/2 c. almond flour
1 Tbsp. arrowroot powder
3 c. UNSWEETENED coconut
1 tsp. paprika
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
1/4 tsp. cayenne pepper

1) Cube chicken.
2) Mix all spices in a ziplock bag, and add chicken to coat with spices.
3) Whisk eggs in a bowl and add almond flour and arrowroot powder to form batter.
4) Coat chicken with batter and let rest 2-3 minutes to help batter stick.
5) Coat battered chicken with coconut and fry in coconut oil in a pan for 3-5 minutes per side.
6) Place in a greased baking dish, and bake for 10 min just to make sure they’re done on the inside.

HONEY-MUSTARD SAUCE

1/4 c. brown mustard
1/4 c. olive oil mayo
1 Tbsp. honey

Mix and serve with coconut chicken nuggets.

Breakfast: 1 breakfast bar; 1 banana; 1 cheese stick; 1 cup of coffee; 1 very long team WOD at CrossFit C-U

Lunch: 1 slice of leftover paleo pizza; water; apple with peanut butter

Dinner: a wonderful paleo Easter celebration with our friends!  The menu included spaghetti squash bake; sweet potato chips; fruit salad (strawberries, bananas, grapes, blueberries, cantaloupe); kale chips; veggies & dip; cocoa-cashew cookies; homemade hummus (Thanks Chris!); paleo banana bread (thanks Karen!); berry dessert (thanks Steph!); wine (thanks Lisa!)

SWEET POTATO CHIPS

2 large sweet potatoes
olive oil spray
salt & pepper

Wash sweet potatoes and cut off ends. Use a mandolin slicer to thinly slice sweet potatoes. Cover a jelly-roll pan with foil and spray with olive oil spray, then shake salt and pepper on oiled pan. Place potato slices on oiled pan in one layer. Lightly spray potato slices, then salt and pepper to taste. If you have a cookie cooling rack, you can do a second (or third) layer of slices on top. Bake at 375* for 15-20 minutes, until edges curl up. If chips are not crunchy enough, you can put them in a food dehydrator until they are crunchy (we put them in for 4 hours).

Breakfast: 2-egg omelet with ham and cheese; cottage cheese; small glass of orange juice; coffee; water

Lunch: the rest of the leftover cauliflower and ham soup; 1/2 apple; pineapple; water

Dinner: Bunless Beer Burgers; Grilled Cabbage and Carrots; water

Bedtime snack: greek yogurt, blueberries, and honey

BUNLESS BEER BURGERS

1 1/2 lb. ground beef
1/2 small onion, chopped
3 Tbsp. minced garlic
1 Tbsp. Worchestershire
1 tsp. salt
1/2 tsp. pepper
1/4 c. beer
1 egg
1/4 c. almond flour (if it’s too soggy and not sticking together – as you can see, this was the case with mine!)

Mix everything and form into patties. Grill and top with cheese.