Sunday

Ingredients

• 1.5 cup Almond flour
• 2 Large eggs
• 0.25 cup Almond milk
• 1 tbsp Maple syrup
• 1 tsp Vanilla extract
• 0.5 tsp Baking powder
• 1 pinch Sea salt
• 1 tbsp Butter, for the pan

Method

1. 1Whisk all ingredients in a bowl until smooth.
2. 2Heat a nonstick skillet over medium-low; add a pat of butter.
3. 3Pour ¼-cup pancakes; cook 2–3 minutes per side until golden.
4. 4Serve with berries and a drizzle of maple syrup.

Ingredients

• 2 piece Chicken breast, 6 oz each
• 1 cup Quinoa, cooked
• 1 Cucumber, diced
• 1 cup Cherry tomatoes, halved
• 1 Lemon
• 2 tbsp Olive oil
• 2 tbsp Fresh dill
• 1 tsp Garlic powder
• 1 pinch Salt & pepper

Method

1. 1Season chicken with garlic, salt, pepper; sear 5 min per side.
2. 2Rest, then slice.
3. 3Toss quinoa with cucumber, tomato, olive oil, lemon juice, and dill.
4. 4Top with sliced chicken.

Ingredients

• 4 Chicken cutlets
• 0.25 cup Gluten-free flour
• 3 tbsp Olive oil
• 0.5 cup Chicken broth
• 1 Lemon
• 2 tbsp Capers
• 2 tbsp Butter
• 2 tbsp Fresh parsley

Method

1. 1Dredge chicken in flour; sear in olive oil 3–4 min per side. Remove.
2. 2Deglaze pan with broth and lemon juice; reduce 2 min.
3. 3Swirl in capers and butter; return chicken and coat.
4. 4Garnish with parsley and serve.