Chicken with Sun Dried Tomato Sauce

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Sometimes I get tired of eating lots of meat (I know, blasphemy in the primal diet) and this yummy sauce spices things up a bit, I think.

Chicken with Sun Dried Tomato Sauce

6 boneless, skinless chicken breasts, sliced thin
2 tablespoons extra virgin olive oil
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons coconut flour

1/2 cup onions, chopped finely

2 cloves garlic, minced

1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1 cup chicken broth
1 cup heavy whipping cream

Heat olive oil in a large pan over medium-high heat.  Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.)  Remove from heat and set aside, keeping covered.
In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft.  Add sun dried tomatoes; stir. With a whisk in hand,  add flour & stir.  Slowly pour in chicken broth, whisking constantly to remove any lumps.  Add cream, still whisking.  Continue whisking for 3-4 minutes or until sauce begins to thicken.  Take off heat and let sit; it will continue to thicken, feel free to stir every so often.

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Pour over chicken breast and enjoy!

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Roasted Broccoli

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This is a simple recipe for a veggie side to all the meat we eat as low-carb people.  I tend to shy away from broccoli as I don’t like it all that much, but this recipe actually made me go for seconds.  If you’ve got a picky eater (kid or husband!) maybe this recipe will help 🙂

Roasted Broccoli

2-3 broccoli crowns, chopped into small florets

Olive Oil

Salt

Pepper

4-5 Garlic Cloves, minced

Preheat your oven to 425 degrees.  Line your baking pan with tin foil and grease it.  Put your broccoli on your baking sheet and toss with olive oil, salt, pepper, & garlic.  Bake for 20 – 25 minutes until the broccoli is a crispy-tender and the tops of the broccoli florets are starting to brown a bit.

After you take out of the oven, place broccoli on paper towel and drain the excess oil off.  Put in a serving dish and enjoy!

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Banana Muffins, Version 2 (with mini chocolate chips!)

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I’ve been making my banana muffin recipe for months now and have tweaked it a little bit over the months, resulting in a better muffin (I think).  Plus, I sometimes add chocolate chips to the muffins to make them more dessert-like.  Chocolate makes everything better.

Banana Muffins, Version 2

3 very ripe bananas

3 eggs

2 teaspoons of vanilla

3 tablespoons of coconut palm sugar (or 1 T of honey)

2 tablespoons of coconut oil (softened)

6 tablespoons of Flaxseed meal

2 cups of almond flour

1/2 teaspoon of salt

1 teaspoon of baking soda

1/4 cup of chopped walnuts

1/4 cup of mini chocolate chips (optional)

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Preheat oven to 350 degrees. Line your muffin pan with paper muffin liners.

Cream the bananas & eggs with a hand mixer in a large mixing bowl.  Mix in vanilla, coconut oil, & coconut sugar.

Add in almond flour, salt, flaxseed meal, and baking soda and mix well.  Mix in nuts & chocolate chips.

Spoon batter into the muffin cups, until mostly full.

Bake for about 30 minutes or until muffins are golden brown and a toothpick comes out clean.

Remove from oven and allow to cool.

Enjoy!

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