Coconut Ginger Chicken and Vegetables

This Paleo-friendly slow cooker recipe combines the flavors of tender coconut ginger chicken with a medley of colorful vegetables. It's a wholesome and comforting dish that's easy to prepare and perfect for those following a Paleo diet.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 2 cups mixed vegetables carrots, broccoli, bell peppers, and snap peas
• 1 can 13
• 5 oz coconut milk
• 2 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 2 tbsp coconut aminos Paleo-friendly soy sauce substitute
• 1 tsp red pepper flakes adjust to taste
• Salt and black pepper to taste
• 2 tbsp coconut oil
• Fresh cilantro leaves for garnish

Instructions:

Place the mixed vegetables and chicken thighs into a large slow cooker

Combine the coconut milk, minced garlic and ginger, coconut aminos, red pepper flakes, salt, and black pepper in a different bowl

Cover the chicken and veggies in the slow cooker with the coconut milk mixture

Cook the chicken for 46 hours on low, covered, or until it's cooked through

Preheat the coconut oil in a pan over medium-high heat, about 30 minutes before serving

After taking the chicken and veggies out of the slow cooker, add the coconut oil to a hot pan and stir

The chicken should be seared for two to three minutes on each side, or until it turns a beautiful golden brown

Take out of the pan and place aside

Garnish the coconut ginger chicken and veggies with fresh cilantro leaves and serve immediately

Savor your tasty Paleo-friendly dinner!

Quick Carrot Ribbon Stirfry

This tasty and easy carrot ribbon stir-fry will up your veggie noodle game. It's a colorful and flavorful side dish or light meal that's sure to please anyone.

Ingredients:

• 4 large carrots, peeled and ribboned
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1/2 teaspoon red pepper flakes adjust to taste
• Salt and pepper to taste
• 2 green onions, chopped
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts

Instructions:

In a large skillet or wok, heat the vegetable oil over medium-high heat

Add the ginger and garlic, minced, and saut for one to two minutes, or until fragrant

Stir-fry the carrot ribbons for three to four minutes, or until they start to soften but remain crisp

Add the sesame oil and soy sauce, then toss to coat the carrots thoroughly

Cook for a further two to three minutes

Add salt, pepper, and red pepper flakes to taste

As desired, adjust the degree of spice

Take off the stove and place on a platter

Add chopped peanuts, cilantro, and green onions as garnish

Enjoy your quick stir-fried carrot ribbons while they're hot!

Paleo Avocado Salad

This Paleo avocado salad is a simple and delicious way to enjoy the creamy goodness of avocados with fresh, vibrant flavors. It's the perfect side dish or light meal for those following a Paleo diet.

Ingredients:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• Mixed greens for serving

Instructions:

In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, finely chopped red onion, and chopped fresh cilantro

Drizzle the extra-virgin olive oil and fresh lime juice over the ingredients in the bowl

Season with salt and pepper to taste, and gently toss everything together until well combined

Serve the Paleo avocado salad on a bed of mixed greens

Enjoy your healthy and delicious Paleo avocado salad!

Multi Lentil Protein Packed Indian Crepe

These Indian crepes are a nutritious and protein-packed breakfast or snack option. Made with a blend of red lentils, green lentils, and flavorful spices, they are crispy on the outside and soft on the inside.

Ingredients:

• 1/2 cup red lentils
• 1/2 cup green lentils
• 1/4 cup chickpea flour
• 1/4 cup rice flour
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped tomatoes
• 2 green chilies, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Water as needed
• Oil for cooking

Instructions:

Wash and soak red lentils and green lentils separately for 4-5 hours

Drain the lentils and grind them into a smooth batter separately, using minimal water

The consistency should be like pancake batter

In a mixing bowl, combine the red lentil batter, green lentil batter, chickpea flour, rice flour, finely chopped onions, finely chopped tomatoes, green chilies, cumin seeds, turmeric powder, coriander powder, garam masala, and salt

Mix well to form a smooth batter

Add water if needed to adjust the consistency

Heat a non-stick skillet or crepe pan over medium heat and grease it lightly with oil

Pour a ladleful of the batter onto the skillet and spread it into a thin, even circle like a crepe

Cook for 2-3 minutes until the bottom is golden brown, then flip it over and cook the other side until it's cooked through and crispy

Repeat the process with the remaining batter, adding a little oil to the skillet before each crepe

Serve the multi-lentil protein-packed Indian crepes hot with chutney, yogurt, or your favorite dipping sauce