Day 16

Recipes featured: Paleo Cashew Chicken
16b
  • Fried Eggs in olive oil

16l

  • Carrots and homemade guacamole
  • Penderson’s Farm Sugar Free Bacon
  • Box of raisins

16d

Paleo Cashew Chicken:

  • 2 large chicken breasts cut into nuggets
  • 1 tbsp tapioca flour
  • 1/2 tsp black pepper
  • sprinkle of salt
  • 1 tbsp coconut oil for frying
  • handful of cashews
  • SAUCE:
  • 1/2 cup unfiltered 100% pure apple juice
  • 3 tbsp coconut aminos
  • 2 tbsp rice vinegar
  • 2 tbsp tomato paste
  • 2 garlic cloves, minced
  • 1/2 tsp minced ginger root
  • 1/2 tsp crushed red pepper flakes

Method:
First, add apple juice to a small skillet and bring to a boil, then reduce heat and simmer for 20-30 minutes until syrupy. Add the rest of the sauce ingredients and cook on low heat while cooking chicken.
Toss chicken breast nuggets in tapioca flour, pepper, and salt. Heat coconut oil on med-high heat in a large skillet and cook chicken 5 minutes on each side or until no longer pink. Add cashews and sauce to the large skillet with chicken and toss to coat. Serve over steamed broccoli or cauliflower rice!

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