Gluten Free

Asparagus Egg and Bacon Salad

Ingredients:

  • 1 large hard boiled egg, peeled and sliced
  • 1 2/3 cups chopped asparagus
  • 2 slices cooked and crumbled center cut bacon
  • 1/2 tsp Dijon mustard
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • pinch salt and pepper, to taste

Directions:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

Paleo Thanksgiving Leftovers Sandwich

 

For the Peppered Roasted Turkey Breast:

 

  • Use any leftover turkey or chicken OR
  • Roast a turkey breast in the oven. I added a lot of black pepper and a sprinkle of salt but feel free to season as you’d like. I roasted a small 2 lb (1 kg) turkey breast in the oven on 350°F  (175°C) for about 45 minutes or until a meat thermometer reads 165°F (75°C) for the internal temp.

 

For the Cranberry Apple Sauce:

 

Dark Chocolate Coconut Chia Pudding

Ingredients

Directions for Dark Chocolate Coconut Chia Pudding:

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