Parmesan Chicken

4 chicken breast
2 eggs
1 C. almond meal
1 C. Parmesan cheese
1 TBSP fresh garlic
2 TBSP coconut oil/olive oil - butter combo
1 can marinara sauce
2 tsp Italian seasoning

Mix:

Place oil in pan and heat. Scramble eggs and add garlic in a dipping dish. Mix almond meal, Italian seasoning and Parmesan cheese together in a separate dish. Dip chicken into egg then into almond meal mix. Place in pan. Cover and cook on medium low heat until dark golden in color (about 5-8 min each side) and flip.

Preheat oven to 375

Prepare baking dish by placing about 1/2 cup marinara sauce on the bottom. Place cooked chicken on top. Add more marinara sauce on the top of the chicken and sprinkle more Parmesan cheese on top.

Bake about 10 min.

Serves 4

Almond Flour Pancakes

1 C. almond meal
2 eggs
1/2 C. protein powder

Coconut Chicken

Serves 8

12+ chicken tenderloins (or chicken of your choice, cook accordingly)
2 eggs beaten

Mix:
1 cup Almond flour
1 cup unsweetened coconut flakes
1/4 tsp sea salt

3 TBSP coconut oil

Heat coconut oil in large non-stick skillet.  Dip chicken in egg then flour mixture.  Fry 4-5 min each side, for thicker chicken cook longer.

Almond Flour Pankcakes

1 1/2 cups Almond Meal
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp + cinnamon
3 eggs room temperature
5 TBSP coconut milk
2 TBSP honey
1 tsp vanilla

Mix all the dry together then add the liquid.  Set aside 5 min.  Heat skillet with coconut oil.

Macaroon Cookies

In a large food processor put all the ingredients in and blend for a few seconds, form into balls, refrigerate them to harden or the coconut oil will keep them too soft depending on room temperature and they will fall apart.

2 cups raw organic almonds or almond meal

2 cups organic unsweetened coconut

1/3 c. organic extra virgin coconut oil

1/3 c. agave nectar (or honey)

1/2 tsp. vanilla

1/4 tsp. salt