This was made at Austen's request. She was in the mood for a fried chicken(ish) meal and being pregnant, she gets what she wants. LOL. It WAS very tasty, here's how it goes....
Soak about 6-10 chicken cutlets in a mixture of 2 eggs and a splash of coconut milk for about 10-20 minutes. Make some nut flour by blending together some almonds, walnuts, flax seeds, and i added a touch of aluminum free baking powder and seasoning (garlic powder, black pepper, thyme, marjoram, and a pinch of salt). Once the chicken has soaked in the egg-milk mixture toss in the nut flour and place in fridge.
While the chicken is in the fridge start the veggies. Cut e tips off of the greens and place on a cookie sheet with some fresh chopped garlic and some cooking oil of your choice - I used coconut oil. I also seasoned with a touch of fresh ground pepper. Bake for about 30-35 minutes at 375 F. If you like them chewy, or al dente, then take them out sooner. If you like your veggies very crispy either leave in for another few minutes or turn the broiler on for the last few minutes.
While the greens are roasting, start boiling cauliflower florets. Once they are easily broken when you stick a fork in to a floret, remove from heat and mash with a hand. If you over mash, don't worry about it, they will simply become cauliflower mash, a more coarse mashing creates a texture of rice, or rice-like side dish.
The tomato-avocado-red onion salad is about the easiest, but one of the tastiest salads, ever! Simply combine one chopped tomato, one avocado, and about 1/4 chopped red onion. Toss in some olive oil and seasoning of your liking. I think it's perfect with just some fresh ground pepper, although a little pinch of salt really brings out the flavors as well. You could also toss in a few drops of balsamic vinegar.
Voilà, a pretty tasty, good for you Paleo meal that is reminiscent of s southern chick fry!
I also served mine with a side of Paleo roll, which topped with honey became my dessert, LOL...
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