#21dsd

This Lebanese-inspired Paleo recipe features tender chicken breasts stuffed with a flavorful mixture of cauliflower rice, aromatic herbs, and spices. It's a wholesome dish that is compliant with AIP, Whole30, and 21dsd dietary guidelines, perfect for a nourishing meal.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 cup cauliflower rice. 1/2 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh mint. 1/4 cup chopped fresh cilantro. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a bowl, mix together cauliflower rice, onion, garlic, parsley, mint, cilantro, lemon juice, olive oil, cumin, cinnamon, salt, and pepper. Place chicken breasts on a cutting board and slice horizontally to create a pocket in each breast. Stuff each chicken breast with the cauliflower rice mixture, dividing evenly. Secure the openings with toothpicks, if needed. Place stuffed chicken breasts in a baking dish. Bake in the preheated oven for 25-30 minutes or until chicken is cooked through and juices run clear. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Learn how to properly freeze avocados by making this delicious guacamole recipe. Freezing guacamole is a great way to enjoy the creamy goodness of avocados even when they are out of season.

Ingredients: 2 ripe avocados. 1/4 cup diced red onion. 1/4 cup diced tomato. 2 tablespoons chopped fresh cilantro. 1 clove garlic, minced. 1 lime, juiced. Salt and pepper to taste.

Instructions: Cut the ripe avocados in half, remove the pit, and scoop out the flesh into a bowl. Add the diced red onion, diced tomato, chopped fresh cilantro, and minced garlic to the bowl with the avocado. Squeeze the juice of one lime into the bowl with the other ingredients. Season with salt and pepper to taste. Mash and mix all the ingredients together until you achieve your desired guacamole consistency. Transfer the guacamole into an airtight container, making sure to press down and remove any air bubbles. Seal the container tightly and label it with the date. Place the container in the freezer, and freeze for up to 3 months. When you're ready to use the frozen guacamole, allow it to thaw in the refrigerator for a few hours, then give it a good stir before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

L.O.Vanadium.E solche Mandel- und pochierten Birnenscheiben so sehr. Selbst frage mich, wie viele ich könnte …

L.O.Vanadium.E solche Mandel- und pochierten Birnenscheiben so sehr. Selbst frage mich, wie viele ich gen einmal stapeln und kauen könnte! Kuscheln mit einer Schüssel mit @coyo_uk. Nur 5 einfache Zutaten – Birnen, Mandeln, Kokosöl, Hoden und Vanille – dies perfekte Kuscheln am Sonntag in einer Schüssel!

#grainfree, #dairyfree und #refindsugarfree.

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