Cheesy Chicken Bake

1 pkg of Stove Top Stuffing mix for Chicken made with Whole Wheat
1-1/2 lb of boneless Chicken breast. Cut into 1 inch pieces.
1 bag (14oz) frozen brocoli florets, thawed, drained
1 can (10-3/4oz) condensed cream of chicken soup
1/2 cup milk
1-1/2 cup Shedded Cheddar Cheese

Preheat oven to 400 degrees
Prepare Stuffing mix as directed on the package
Mix Chicken and Brocoli into a baking dish
Stir in soup, milk, and cheese.
Top with Stuffing.
Bake 30 minutes

Semi Paleo New York Loin steaks

Trim the fat off the New York loin steaks

On both sides:
Rub Olive Oil
Sprinkle with Lawry's Season Salt
Sprinkle Garlic Powder
Sprinkle Black Pepper

Sear in a super hot pan with Coconut Oil for approximately 2 minutes each side

Put into a 360 degree oven for 8 minutes for rare or 16 minutes for medium well. (depends on how thin the steak cuts are)

serve with your favorite side dishes

Honey Agave Mustard Chicken

Two boneless chicken breasts
1/4 cup Honey
3 Tables Mustard powder
one big squirt of Agave
4 dashes of Chili powder
5 grinds of black pepper

Combine all ingredients and marinate overnight

Preheat oven to 350 degrees.
Grease a baking dish. Put the chicken and juices into the pan and cover with foil. Bake for 30 minutes.  Turn the chicken and bake uncovered for 15 minutes. Turn again and bake another 7 minutes uncovered.

Serve wild rice.

Bench Press

Decline Bench
10-10-10-7
65lb-75lb-80lb-85lb

Flat Bench
10-10-7-6
70lb-80lb-80lb-80lb

Incline Dumbells press
8-10-10-10
35lb each-25lb-27.5lb-27.5lb
*I was tired and went down in weight so I wouldn't hurt my shoulder.

10-4-4-4-4-4-4-4-8  Deadlifts
135-165-165-165-165-165-165-165-135

Backsquats 95LB
10-10-10-10

run 1 mile

*been sick all week so I was pretty weak trying to do this workout

Orange 'Divine' Chicken

Four 6-ounce boneless chicken breast
salt and pepper
2 tablespoons Coconut Flour
2 tablespoons EVOO
1 medium shallot, finely chopped
1 1/3 cup chicken broth
1/4 cup orange juice
2 tablespoons honey
2 tablespoons butter

Season chicken with salt and pepper and lightly coat with Coconut flour.

In a large skillet, heat 2 Tbsp of EVOO on medium heat. Add chicken and cook for 6 mins on each side trying to turn only once.  Transfer to a plate.

Add remaining 1 Tbsp of EVOO and the shallot to pan and cook, stirring, for 2 minutes. Pour in the chicken broth and bring to a boil; lowe the heat and simmer until reduced by 2/3. Add Orange juice and honey and season with salt.

Transfer chicken to cutting board and thinly slice.

Stir butter into the skillet sauce and spoon over chicken.  Serve with brown rice.
Return the chicken and any juices to the pan to reheat, turning.  Transfer the chicken to a cutting board and thinly slice each breast on the diagonal.

Almond Peanut Butter Pancakes

I am taking a few cues from friends and deciding to post some recipes that I create or adapt from others. Most of my recipes will be 'Primal' not Paleo because I can't live without dairy. Besides dairy is a great source of protein.  My other recipes will follow 'Zone' philosophies though I will not be strict.  I find myself a happier camper if I vary my foods and don't follow strict guidelines.   Tonight I adapted a Peanut Butter Pancake recipe from an old schoolmate's (follow basketball team member) Blog.  I thank Gill for the inspiration.  I also took the basic Paleo Pancake from Robb Wolf and combined the two ideas.  So here it is: 

Almond Peanut Butter Pancakes
1 cup Almond Flour
1/8 tsp Vanilla Extract
1/8 tsp cinnamon
2 Eggs
1/4 cup water
1/4 cup Milk
small tablespoon of Peanut Butter
small tablespoon of Almond Butter
(small= enough PB or AB so you get one heaping tbsp)

Melt butter in a pan and cook pancakes as normal.

Keith really like these but I felt they would better as base for a dessert. I might come up with a berry recipe to top these in the near future.

Enjoy!!