Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (43 page)

6 servings

Mackerel:

6-8 mackerel fillets

3 tbsp olive oil

1 large egg (whisked in a bowl)

½ cup flour (coconut or almond)

1 tsp fresh ground pepper

½ tsp sea salt

¼ tsp mustard powder

Cabbage:

1 cup chicken broth

1 tbsp coconut oil

6 cloves garlic

1 head cabbage, sliced

1 ½ cups broccoli florets

Mackerel:

Preheat oven to 350F

Combine flours, salt, pepper and mustard and place on empty plate

Dip fillet side of fish in egg and dredge with flour mix

Place fillets in skillet and fry for about 120 seconds

Place in oven when fried for about 10 minutes, remove and serve

Cabbage:

Heat oil in large skillet over medium heat

Sauté garlic

Add cabbage and sauté

Add broccoli florets

Pour over chicken stock and allow simmering

10 servings

2lbs asparagus

2 tsp lemon zest

5 cloves garlic, minced

2 red peppers, sliced

1 lb raw shrimp

1 cup chicken stock

¼ tsp red pepper flakes

Salt and pepper to taste

Heat 2 tsp of olive oil in skillet over medium heat.  Add peppers, asparagus and lemon zest and cook until asparagus begins to soften

Remove vegetable. Place in a bowl and set aside

Add remaining olive oil back to skillet and heat over medium heat. Add garlic and sauté

Add shrimp, stir and cook for about 3 minutes.  Pour in broth. Continue cooking until shrimps are pink and cooked

Remove from heat.  Pour shrimp and sauce over vegetables and serve

Put together butter

10 servings

2 slices bacon, chopped

¼ cup green onions, chopped

1 head lettuce, washed and dried

1 red bell pepper, chopped

1 egg scrambled and chopped

1 cup fresh pineapple, chopped

3 tbsp adobo sauce

1 lb shrimp, peel and deveined and copped into half inch pieces

In a medium heat pan, fry the bacon and set aside

Add the shrimp, adobo sauce in the same pan and cook for 3 to 5 minutes or until shrimp turns pink

Add pineapple and bell pepper

Turn off the heat and add the bacon, eggs and onions

Stir and serve in lettuce cups

2 servings

½ inch ginger, grated

Pinch of sesame seeds for garnishing

1 tbsp apple cider vinegar

1 tbsp cilantro, chopped

1 tbsp coconut oil

2 tbsp coconut aminos

2 6 oz. salmon fillets

2 tbsp honey

½ tsp lime juice

Preheat oven to 400 degrees F

Using a bowl, stir honey, coconut aminos, ginger, vinegar and lime juice then set aside

In a skillet, melt the coconut oil on medium to high heat

Place salmon in the skillet with skin-side up

Sear until brown or for 3 to 4 minutes

Flip fillet and drizzle with honey glaze

Transfer skillet to the oven for 5 to 6 minutes

Remove skillet from the oven and top with honey glaze

Put cilantro and sesame seeds for garnishing

2 servings

2 6 oz. salmon fillets

1 tbsp coconut oil

1 tbsp cilantro, chopped

For the rub:

1/8 tsp pepper

¼ tsp sea salt

¼ tsp onion powder

¼ tsp garlic powder

¼ tsp cayenne

½ tsp thyme, dried

½ tsp oregano, dried

1 tsp paprika, smoked

Put all rub ingredients in a bowl and stir

Rub in the skinless side of the fillets

Melt coconut oil on the fillet in medium to high heat

Place salmon in skillet with skin side up

Sear until brown or for 3 to 4 minutes

Flip salmon for another 3 to 5 minutes

Garnish with cilantro

2 servings

½ inch ginger, grated

Pinch of sesame seeds for garnishing

1 tbsp apple cider vinegar

1 tbsp cilantro, chopped

1 tbsp coconut oil

2 tbsp coconut aminos

2 6 oz. salmon fillets

2 tbsp honey

½ tsp lime juice

Preheat oven to 400 degrees F

Using a bowl, stir honey, coconut aminos, ginger, vinegar and lime juice then set aside

In a skillet, melt the coconut oil on medium to high heat

Place salmon in the skillet with skin-side up

Sear until brown or for 3 to 4 minutes

Flip fillet and drizzle with honey glaze

Transfer skillet to the oven for 5 to 6 minutes

Remove skillet from the oven and top with honey glaze

Put cilantro and sesame seeds for garnishing

2 servings

1 head cauliflower

¼
tsp pepper

½ lb medium sized shrimp, peeled and deveined

¼ tsp sea salt

½ cup snow peas

¼ tsp red pepper flakes

½ cup carrots, peeled and chopped thinly

2 tbsp coconut amino

1 red bell pepper, chopped

1 tbsp ginger, minced

1 yellow squash, chopped

Use cheese grater to grate the cauliflower into rice-sized pieces

Heat coconut oil in medium heat in skillet

Sauté garlic and onion

Add grated cauliflower, salt and pepper and stir for 5 minutes

Remove from skillet and set aside

Put coconut oil in the skillet and add garlic, ginger and red pepper flakes and sauté

Add peas, bell pepper, squash and carrots and stir fry

Remove from skillet and set aside

Heat coconut oil and put ginger and shrimp

Stir fry shrimp until pink

Add vegetables back to the skillet for 2 minutes

Add cauliflower rice with the rest of the mix

2 servings

1.5 cup coconut oil

2 eggs

2 cups almond flour

¼ tsp sea salt

¼ tsp pepper

½ lb white fish of your choice

Whisk 2 eggs in a bowl

Put flour and add salt, pepper and other seasonings you may prefer

Heat coconut oil in skillet

Cut fillet into 2 inch strips and dip in egg batter and then in flour

Place strips on skillet and fry evenly till golden brown or in 2 minutes

Remove fish sticks and place on paper towel to absorb excess oil

12 fish sticks

2 white button mushrooms, sliced

2 tsp. rosemary leaves

2 cloves garlic, minced

4 tbsp coconut oil

4 4-6 oz each chicken thighs, deboned and skinless

Sea salt and pepper to taste

Season chicken with salt and pepper

Heat 1 tbsp coconut oil in skillet on medium heat

Add chicken and leave for 5 minutes or until cooked and then set aside

Sauté rosemary and garlic for 5 minutes

Add mushrooms and cook for 5 minutes or until mushrooms are brown

Pour mushroom mixture on chicken and serve

2 servings

1 tbsp ghee

1 tsp fish sauce

1 ½ tbsp curry powder

1 cup tomatoes, diced

1 ½ lb ground chicken

Pepper to taste

Heat ghee on skillet on medium heat

Put chicken and cook till brown

Add curry powder, fish sauce and pepper and let simmer for 2 minutes

Add tomatoes and leave until cooked

4 servings

1 green onion, chopped

½ cup juice from fresh orange

1 tbsp chili sauce

1 tsp fish sauce

2 tbsp honey

2 tbsp coconut aminos

2 tsp garlic, minced

2 tbsp ginger, grated

1 lb. chicken breast, cut into bite sized pieces

Heat coconut oil in skillet in high heat

Fry chicken until brown, then lower the heat

Sautee ginger and garlic for 1 minute

Add chili, honey, orange juice and fish sauce

Stir and let simmer for 8 to 10 minutes

Serve with green onions on top

2 servings

3 tbsp honey

1 garlic clove, minced

¼ cup mustard

¾ cup Paleo mayonnaise

3 tbsp coconut oil

½ tsp pepper

½ tsp sea salt

½ cup arrowroot powder

½ cup almond power

2 eggs

4 chicken breasts, deboned and skinless

Slice chicken into 4 pieces with 1 inch size each, set aside

Whisk 2 eggs, set aside

Combine almond powder, arrowroot powder, salt and pepper in a bowl and break any lumps

Dip chicken into egg then in powder mixture

Heat coconut oil in skillet in medium to high heat

Place chicken in skillet and fry till brown or for 4 to 5 minutes

Remove from skillet and dry excess oil with paper towel

3-4 servings

2 chicken breasts, deboned and without skin

2 tbsp coconut oil

¼ cup chopped cilantro

1 tsp garlic powder

1 tsp cumin

1 tsp chili powder

1 avocado for garnish

3 tbsp of lime juice

Sea salt and pepper to taste

Sprinkle garlic powder, cumin, salt and pepper in chicken

Heat coconut oil in skillet

Place chicken then the lime juice n skillet and cover

Cook chicken until brown or for 5 minutes

Serve with cilantro on top and avocado on the side

2 servings