PALEO PUMPKIN RECIPE

They can be officially excited for comfort food season without fear, of course, to go with your diet. That's right - delicious, comforting and traditional food of the holidays are found in the hand, and to be healthy.

They can be officially excited for comfort food season without fear, of course, to go with your diet. That's right - delicious, comforting and traditional food of the holidays are found in the hand, and to be healthy.

This pumpkin recipe is for instance caramelized Paleo, vegan, filled with fibrous carbohydrates, and so delicious. Coconut sugar takes the place of the white material treated while coconut oil in dairy butter edges. Get ready this Thanksgiving to take a bite of this much crispy treat.

INGREDIENTS: 

1.  1 medium pumpkin (about 2 years);

2.  2 tablespoons coconut oil, as well as pan

3.  1 tablespoon Coconut sugar

4.  1/2 teaspoon ground cinnamon, plus more for garnish
 5. 1/2 teaspoon sea salt

6.  1/4 teaspoon freshly ground black pepper and coarse sea salt for garnish.

     

PREPARATION:

1.  Preheat oven to 375 ° C and a baking sheet with the edge of grease.

2.  The Pumpkin peel and cut in half lengthwise. Coring and in 1-inch cubes (you should                  have about 6 cups ).

3.  In a large bowl, mix oil, fade coconut sugar, cinnamon, salt, and pepper. Pour mix the                melted oil mixture over the pumpkin and well.

4.  Put the pumpkin on a greased baking sheet and bake for 40 to 50 minutes to prevent                every 15 minutes stirring burning until they are caramelized and soft.

5.  Garnish with cinnamon and extra salt in heavy seas. Serve immediately.

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SPICY GRILLED ITALIAN CHICKEN

Mix used the sweet and savory herbs, in Italy with a traditional barbecue sauce marinade of  herbs and drizzle the sauce filled. Fortunately, one does not need a mix of spice  prefabricated Italian, because you probably have most of these spices on hand: parsley,  basil, and oregano. Between the time the chicken breasts in the refrigerator spend time  and basting on the grill marinate, these chicken breasts are marked on grill transformed into  delicious and cabbage Nibbles.Skinless, boneless chicken breast are more expensive than their counterparts in the thigh. But, like buying an expensive steak or a piece of fish, which may be worth the cost. The reason why the chicken breasts are so expensive that they are not fat and have a sectional bidding, so you can cook quickly. On the other hand, cuts with bone, chicken or whole shoulders are cheaper but take longer to cook. The investment is the time. Italian theme will continue to be served with a large salad with fresh tomatoes and olive oil. Or serve with noodles sauteed spaghetti squash and tomatoes!

Grilled Italian Recipe Spicy Chicken

Ingredients

4-6 chicken breast;

Sea salt and freshly ground black pepper;

Sauce Ingredients Italian Grill;

¼  cup extra virgin olive oil;

½ cup barbecue sauce;

1 tbsp. chili powder tablespoon;

1 tsp. dried red pepper flakes;

2 tbsp. white wine vinegar;

1 tbsp. dried parsley;

1 tsp. dried basil;

1 tsp. dried oregano;

1 tsp. onion powder;

2 tsp. fresh lemon juice;

Sea salt and freshly ground black pepper

Preparation

In a bowl combine all sauce ingredients Italian grill to taste season well and mix.

Season the chicken breast with salts and ground black pepper

Marinate the chicken with half the sauce for 1 to 2 hours.

Preheat a medium high grill.

Remove chicken from the marinade and turn grill for 15 to 20 minutes and occasionally basting with sauce remains. remains.

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SWEET POTATO BREAKFAST

INGREDIENTS

1.    12 ounces of bacon, cut into 1-inch pieces

2.    Additional bacon fat, lard, ghee, or coconut oil 

3.    5 cups diced sweet potatoes (about a 1/2 inch dice)

4.    4 cups diced zucchini

5.    1 cup chopped onion

6.    1 red bell pepper, chopped

7.    6 large eggs

8.    Black pepper to taste

INSTRUCTIONS

1.    In a 12-inch cast iron skillet, cook the bacon pieces over medium-low heat until crisp                    (cooking the bacon at a lower temperature will render more fat).

2.    Use a slotted spoon to remove the cooked bacon from the pan. Set aside. There should be enough rendered bacon fat to coat the entire bottom of the skillet, about 1/8 inch deep. If your bacon didn’t render this much fat (it can vary from brand to brand), add additional bacon fat, lard, ghee, or coconut oil to your skillet until there is 1/8 inch of fat.

3.    Preheat oven to 400 degrees (F).

4.    Increase heat to medium-high and carefully place the diced sweet potatoes in the hot oil.        Cook the sweet potatoes without stirring until the bottom of the cubes start to turn golden        brown (this can take several minutes). Stir and cook until the cubes just start to soften.

5.    Increase heat to high and add the zucchini, onion, and bell pepper to the skillet. Cook until        the vegetables are just starting to soften.

6.    Stir in bacon pieces. Remove from heat.

7.    Make 6 wells in the potato and veggie mixture; break one egg into each well.

8.        Place skillet in the oven and bake for 9-14 minutes, or until the eggs are set. Serve immediately.

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