Chicken BLT Salad

This recipe was inspired by one I found in Primal Blueprint, a cookbook by Mark Sisson.  Hard to believe that this is on my diet plan, but it is, and it was so yummy.  My husband loved it too since he loves just about anything with bacon.  If you love BLT sandwiches, you'll love this recipe too.  And you'll never miss the bread! 


Chicken BLT Salad
4 boneless, skinless chicken breast

This isn't that great of a picture, but it still tasted good!

8 strips of bacon
one avocado, sliced
one tomato, sliced
4 tsp. light mayo
mixed greens


Crisp cook the bacon and set aside to drain.  Butterfly the chicken breast so they lay flat.  Warm some EVOO in a large skillet and brown chicken on one side for 4-6 minutes.  Then, turn to other side and continue cooking, with a lid on the skillet for another 8-10 minutes.  Spread each chicken breast with 1 tsp. of light mayo.  Layer mixed greens with tomato slices, 2 pieces of bacon, chicken, and avocado and enjoy!

Pecan Crusted Chicken and Mashed Cauliflower

I'm finally back on the blog and posting great recipes!  We had this one for dinner and it was delicious and easy.  Lately, we've been trying recipes inspired by the paleo diet.  The diet  is founded in the belief that we should eat with  our ancient ancestors' as inspiration.  I have felt a huge difference in my energy levels throughout the day and have lost 8 pounds!  This recipe is from Everyday Paleo, by Sarah Fragoso.  Whether you're trying to eat gluten free or not, this is still a great dinner combination!  (And I promise not to post only diet food!  I always make sure it tastes great, and let's face it, I'm still a Southern girl who loves butter and fried food!)


Pecan Crusted Chicken


1/2 cup spicy brown mustard
2 tbsp. honey (raw organic is preferred - but I didn't have that) 
1 cup pecans, crushed
4 boneless, skinless chicken breasts


Preheat oven to 350F.  In a mixing bowl, whisk together mustard and honey.  Toss the pecans in a food processor and pulse until nuts are finely chopped.  Pour the pecans in a bowl and set aside.
Using a paper towel, remove excess moisture from the outside of the chicken breasts.  Taking one chicken breast at a time, roll the chicken in the mustard-honey mixture and coat on both sides.
Transfer the coated chicken into the chopped pecans and again cover both sides.
Place the crusted chicken onto a greased baking dish and sprinkle with a little sea salt, if desired.
Bake 45 minutes or until chicken juices run clear.




Mashed Cauliflower


Boil or steam one head of chopped cauliflower.  (Boiling it in part water, part chicken stock gives it great flavor!)  When done, drain the water off the cauliflower and mash it as you would mash potatoes.  You can add butter, garlic powder, salt, and pepper to your liking.