Paleo Potato Skins

Try making these paleo potato skins for your next get together with friends and family! Russet potatoes are known to be a natural source of folate, are full of Vitamin C, and are rich in fiber. They are also an excellent source of Vitamins B1, B3, and B6. Mushrooms are great for your heart, increase the absorption of iron, and aid in weight loss. Bell peppers are rich in fiber, antioxidants, and Vitamin A. Adding in onion to this recipe will help reduce inflammation throughout the body, improve immunity, and lower triglycerides. If desired, pair with your favorite paleo-friendly sauce and enjoy!

Ingredients:

• 4 medium russet potatoes

• 5-6 slices of bacon

• 2 medium onions, sliced

• ¼ cup mushrooms, sliced

• ½ red bell pepper, sliced

• ¼ cup paleo-friendly cheese (see Miss Alexa’s approved dairy-free products here: https://www.missalexanutrition.com/fermented-foods)

• 2 ½ tbsp coconut oil

• Freshly chopped cilantro (for garnish)

• Dash of sea salt

Instructions:

1) Preheat oven to 400F and line baking sheet with parchment paper.

2) Melt 1 tbsp of coconut oil and coat each potato. Sprinkle each potato with sea salt.

3) Bake potatoes in the oven for 60 minutes until soft on the inside.

4) While the potatoes bake, heat skillet over medium-low heat and add 1 tbsp of coconut oil to melt. Add in onions, mushrooms, and bell pepper. Sprinkle with sea salt and stir gently for 25 minutes. Once cooked all the way, remove from heat and set aside.

5) In a separate skillet, cook bacon over medium heat. Once crisp and fully cooked, remove and combine with cooked vegetables.

6) Once potatoes are done, let them sit until fully cooled. Cut each in half and scoop out the inside, leaving a thin layer on the inside of each skin.

7) Coat each potato skin with remaining ½ tbsp of melted coconut oil and a sprinkle of sea salt. Place face up on baking sheet and bake for 4-5 minutes. Flip them face down and bake for another 4-5 minutes.

8) Remove from oven and turn on broiler. Fill each potato skin with bacon and vegetable mixture and top each with paleo-friendly cheese. Next, place potato skins under the broiler for 1-2 minutes or until crisp.

9) Remove from heat, garnish with cilantro, and serve immediately. Enjoy!

Lemon Chicken and Asparagus

Try making this wholesome and flavorful lemon chicken with asparagus as your next lunch or dinner! Asparagus is known to be rich in fiber, Vitamin K, and amino acids. Using tapioca flour over regular flour for this recipe is a great alternative that is gluten-free and paleo-friendly! Chicken is high in protein, thiamin, and selenium. Tomatoes are known to be an excellent source of nutrients like Vitamin A and Vitamin C! Zucchini is also full of Vitamin C and helps aid in weight loss. Season this dish with sea salt, pepper, and any other seasonings of your choice and enjoy!

Ingredients:

• 4 boneless and skinless chicken breasts

• ¼ cup tapioca flour

• 1 lb asparagus stalks

• ½ cup cherry tomatoes

• 1 zucchini, sliced

• 2 tbsp coconut oil

• 2 tbsp lemon juice

• 1 cup paleo chicken stock

• 2 cloves garlic, minced

• ½ zest of lemon

• 1 tbsp parsley, chopped

• ¾ tsp sea salt + more for seasoning

• ½ tsp black pepper + more for seasoning

Instructions:

1) In a bowl, combine tapioca flour, sea salt, and pepper.

2) Take chicken breasts and place all between two pieces of plastic wrap. Pound chicken breasts until they are all even in thickness.

3) Coat each chicken breast with flour mixture.

4) Add 1 tbsp of coconut oil to a skillet and bring to medium high heat. Add chicken to skillet, cooking each side for 5-6 minutes. Once cooked, remove chicken from the skillet and place on plate lined with paper towel.

5) Add remaining coconut oil to skillet and sauté asparagus, tomatoes, and sliced zucchini for 2-3 minutes. Add garlic and sauté for another minute. Pour lemon juice, chicken stock, parsley and lemon zest into skillet. Cover and let cook for another 4-5 minutes.

6) Add chicken into pan and rotate breasts, making sure they are coated in sauce. Season the sauce with additional salt and pepper as needed. Enjoy!

Chicken Stir Fry

Enjoy this protein-packed chicken stir fry as your next lunch or dinner option! Chicken is known to be a great source of lean protein, is low in sodium, and is rich in phosphorus. Mushrooms increase your absorption of iron, are anti-inflammatory, and promote heart health. Bell peppers are known to reduce bad cholesterol, are rich in antioxidants, and boost your immune system. Adding green beans to this dish will provide you with a good amount of fiber, Vitamin C, and Vitamin K. Add a dash of salt and pepper to this dish and enjoy!

Ingredients:

• 2 tsp coconut oil

• 1/2 cup onion, chopped

• 1/2 cup mushrooms, sliced

• 1/2 cup green beans, sliced

• 1/2 cup yellow bell pepper, sliced

• 1/2 cup red bell pepper, sliced

• 12 oz chicken, sliced

• 1 dash salt & pepper

• Sesame seeds & chopped green onion for garnish

Instructions:

1) Heat oil in large skillet.

2) Add onions and stir fry for 2 minutes.

3) Add mushrooms, peppers, and green beans and stir fry until onions are translucent. Transfer into a bowl.

4) Add chicken to skillet and cook until brown.

5) Add sautéed veggies back to skillet with chicken. Cover and reduce heat.

6) Garnish with freshly chopped green onion and sesame seeds. Serve with salt and pepper, enjoy!

Poached Salmon

Try making this poached salmon dish as a quick meal for two! Salmon is a great source of protein and contains anti-inflammatory omega-3 fatty acids. It is also known to improve heart health, strengthen bones, and maintain insulin levels in the body. Garlic lowers cholesterol levels, is rich in antioxidants, and strengthens the immune system. Lemon juice is known to help with reducing digestive problems and balances pH levels in the body. Adding dill to this dish will promote great digestion, reduce inflammation, and enhance immunity. Sprinkle with salt and pepper and enjoy!

Ingredients:

• 1 lb salmon

• 1 clove garlic, diced

• 2 tbsp lemon juice

• 1 tsp dill

• 1 dash salt & pepper

Instructions:

1) Add a few inches of water into a wide-rimmed saucepan. Cover and boil.

2) Add diced garlic to saucepan and let simmer. Next, carefully add salmon and cook until done (6-8 minutes depending on size of fish).

3) Drizzle with lemon juice and sprinkle with dill, salt and pepper.

4) If desired, serve with fresh greens and slices of lemon. Enjoy!