4-6 boneless skinless chicken breast;
2 tbsp Coconut Oil melted
A pinch or two of your favorite dried h
Sea salt and freshly cracked black pepper to taste;
1.Preheat your oven to 375 F.
2.Place the chicken breasts in baking dish and pierce the meat with a fork on both sides. Drizzle with the coconut oil and season with salt, peppers and dried herbs.
3.Bake for 35 to 45 minutes, or until the juices run clear.
Cauliflower Mash Recipe
1 head cauliflower;
1/4 cup coconut oil
1/4 cup coconut milk;
2 cloves garlic, minced;
Sea salt and freshly cracked pepper to taste;
1.Bring a large pot of water to a boil.
2.Cut the cauliflower into florets. Place in the boiling water and cook for anywhere from 10 to 15 minutes, until the cauliflower is tender. Check this by poking it with a fork.
3.Strain the cauliflower from the water and place back into the pot. Add the cooking fat, coconut milk, garlic, salt and pepper. Mash the mixture by using a hand blender, or pour everything into a blender. Blend until smooth in texture.
Sundried Tomato Pesto Recipe
1 cup fresh basil;
1/2 cup sundried tomatoes;
1/4 cup walnuts;
2 cloves garlic;
Juice of 1/2 a lemon;
A pinch of red pepper flakes;
1/2 tsp sea salt;
1/4 cup extra virgin olive oil
1.Place all the ingredients into a blender and blend until smooth.
2.Taste prior to serving to gauge if it requires more of any ingredient.
3.Smear atop the chicken breast to serve.
Total 508 Calories