Cayenne-Rubbed Chicken with Avocado Salsa

I was in search of something to do with the really ripe avocado I had and this was a really tasty recipe from Martha Stewart. I wish I had taken a picture, but it was just so good I forgot.

Cayenne-Rubbed Chicken with Avocado Salsa

Ingredients

Coarse salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks

Directions

In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.

In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.

Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

Recipe Source: Martha Stewart

Paleo Banana Muffins

So I have been doing a challenge that has me on a Paleo-like diet, which means no dairy, no grains, and no sugar. Well I have been craving some baked goods and went on a search for a Paleo muffin recipe. This one fit the bill and turned out pretty good.




Paleo banana muffins

Ingredients:
2 ripe bananas
3 eggs
4 Tbsp butter (or coconut oil)
splash of vanilla extract
2 1/4 cups almond meal
1/4 tsp sea salt
1/2 tsp baking soda
1 Tbsp cinnamon
1 cup pecans, chopped

Preheat oven to 350 degrees. Place muffins cups in muffin tin and set aside.
 
In a large bowl, sift together almond meal, sea salt, baking soda, and cinnamon.

In a separate bowl, mashed the bananas, then add eggs, softened butter, and vanilla – mix well.

Add dry ingredients little by little into the wet ingredients. Add in chopped pecans. Stir until combined. 

Fill the baking cups about 3/4 full. Bake muffins for 15 minutes or insert a toothpick into the center and if it comes out clean.

Let cool for 5-10 minutes and enjoy!


Recipe Source: Adapted from Frisky Lemon Nutrition