Meal 1: Spinach and kale with ACV and some spoonfuls of fresh ground peanut butter.
Meal 2: Paleo Chicken Enchilada Bake
Sauce:
3 jalepenos and 2 habaneros chopped up in food processor.
minced roasted garlic
2 tsp. hot chili powder
2 tsp. ground cumin
1/4 tsp. ground black pepper
pinch salt (optional)
2 C chicken broth
3 C (or 3 8oz. cans) tomato sauce, no added salt
Combine all ingredients in a sauce pan. Bring to a boil, and then reduce the heat to low/simmer while you prepare everything else.
Preheat oven to 350 degrees
Chicken:
4 skinless, boneless chicken breasts
1 yellow onion, chopped
1 green bell pepper, chopped
minced roasted garlic
1 T olive oil
1/4 tsp. ground cumin
1/4 tsp. ground paprika
1/4 tsp. ground black pepper
1 head cauliflower, shredded with food processor until rice-like consistency
Boil chicken breasts in water for about 8-10 minutes. Remove from water, and with two forks shred chicken into pieces. Set aside. Heat olive oil in large skillet. Saute onion, until transparent, add garlic, bell pepper, and spices. Saute a little longer to combine flavors. Add shredded chicken to the skillet, and mix together. Now add sauce to the chicken skillet ... Reserving 1/4 C sauce for the cauliflower rice. Mix well.
Put cauliflower rice in the bottom of a baking dish. Add 1/4 C of the sauce. Mix well. This is the bottom layer of your enchilada bake. Now add the remaining chicken/sauce mixture over the cauliflower. Cover with tin foil and bake for 30 minutes. After 30 minutes, remove foil, and bake for another 10 minutes.
Serve with avacado. Boom.