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Parmesan-Roasted Cauliflower

The combination of meaty, caramelized cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish.



  • 1 head cauliflower, cut into florets
  • 4 sprigs thyme
  • 4 garlic cloves, unpeeled
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup grated Parmesan

Recipe Tips


  • Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.


Paleo Zucchini Chips

Source: Jenn’s Facebook Page

  • One Zucchini (The larger the better, to counter shrinkage)
  • Paleo friendly cooking spray
  • Salt & Pepper


  1. Slice your Zucchini thin. I would say 1/4 to 1/8 of an inch. You can use a food processor, but depending on your slicer, it can end up a little too thin.
  2. Pre-heat your oven to 225 degrees Fahrenheit. That is around 100-105 degrees centigrade.
  3. Spray your baking sheet with your paleo friendly cooking spray.
  4. Lay out all the chips and spray cooking sprat lightly on the chips. Alternatively you could just toss it in some Coconut oil
  5. Bake for about 45 minutes to two hours, or until they get to the right level of crispiness for you.
  6. Eat within two to three hours.

And there you have it, rather yummy Paleo Zucchini chips.


Parmigiano Reggiano Crisps

Source: Whole Foods
  • 1 cup grated (not shredded) Parmigiano Reggiano cheese
  • 2 teaspoons fresh thyme 
Preheat the oven to 300°F. Line 2 baking sheets with parchment paper; set aside.Mix cheese and thyme in a bowl. To form each crisp, spoon 2 to 3 teaspoons of the cheese mixture on to a prepared baking sheet to make a small pile. Space the piles 2 to 3 inches apart.
When both baking sheets are full, lightly press cheese with the back of a spoon or your fingers to flatten each pile into a 2-inch circle.Bake until slightly browned on top, 8 to 12 minutes. Remove the baking sheets from the oven and cool a few minutes to let crisps firm up. S
lide parchment paper off the baking sheet and on to a wire rack. Use a spatula to gently loosen crisps. They should be slightly flexible at this point, but will harden as they finish cooling. Repeat process with remaining cheese mixture.Allow crisps to cool completely before storing in an airtight container, layered between sheets of waxed paper.


Smashed Parmesan Chicken

Source: Boni

8 oz chicken breast (boneless and skinless)
1 egg slightly beaten
1/2 c finely grated parmeasan cheese
Olive oil
Salt & pepper

Place chicken breast between two pieces plastic wrap. Pound with mallet or rolling pin until evenly thin. Optional: cut into smaller pieces.Heat olive oil in skillet.Dredge chicken pieces in egg, then cheese. Saute for 5- 10 minutes until done. ________________

Baked Garlic Parmesan Chicken


  •  2 tablespoons olive oil
  •  1 clove garlic, minced
  •  1 cup dry bread crumbs
  •  2/3 cup grated Parmesan cheese
  •  1 teaspoon dried basil leaves
  •  1/4 teaspoon ground black pepper
  •  2 skinless, boneless chicken breast halves


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
  2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining crumb mixture.
  3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink.


Really Quick Lunch

Source: Jenn

  • 2 c peeled and sliced cucumber
  • 1 serving chocolate protein powder


Blend that baby up and take off.