Author: Jay DeMay
http://www.jaysbakingmecrazy.com/2015/06/29/paleo-chicken-and-broccoli/ 
 
Prep time:  15 mins
Cook time:  12 mins
Total time:  27 mins

Serves: 6
 
This Paleo Chicken and Broccoli is one of my favorite meals to make. It is so quick, has so much flavor, and is Whole30 and gluten free.
INGREDIENTS

• 3 tablespoons toasted sesame oil
• 7 cups broccoli, cut into bite size pieces
• 2 tablespoons grated ginger
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon red pepper flakes (or to taste)
• ⅔ cup coconut amnios
• 2 pounds chicken, cut into bite-size pieces
• 1 tablespoon tapioca starch (optional if you want a thicker sauce)

INSTRUCTIONS

1. Place oil in a large skillet and add broccoli, ginger, salt, garlic powder, red pepper flakes and coconut amnios.
2. Cook over medium/high heat for 5 minutes until broccoli starts to soften.
3. Add the chicken and turn the heat to high.
4. Cook until chicken is fully cooked, stirring regularly, about 5 minutes.
5. If desired, add tapioca starch and stir well until sauce is thickened.
6. Serve over zucchini noodles or cauliflower rice.

Recipe: 

• 2-3 medium size cooked and pureed beets, to equal 1 cup 
  
• ½ cup unsalted butter (1 stick), melted 
• 1 cup sugar 
• 1 tsp. vanilla extract 
• 2 large eggs 
• ½ cup All Purpose Flour 
• 1/3 cup Unsweetened Cocoa Powder 
• 2 tablespoons strong black coffee (optional) 
• ½ cup chocolate chips 
  

Preheat oven to 350F. Grease an 8 x 8″ pan. Set aside. Combine butter and sugar. Add eggs, vanilla, coffee, and beets. Whisk dry ingredients. Flour and cocoa powder. Fold in beet mixture, add chocolate chips. Pour into prepared pan. Bake 30 minutes or until toothpick in center comes out clean. Cool completely before cutting.

Sautéed Kale with Kohlrabi
Yield:  Makes 8 servings
Active time:  25 min
Total time:  45 min (includes cooling)




Ingredients: 

• 1 1/4 pound kohlrabi, bulbs peeled
  
• 1/2 teaspoon grated lime zest
  
• 2 tablespoons fresh lime juice
  
• 1/4 cup extra virgin olive oil, divided
  
• 2 pounds kale (2 bunches), stems and center ribs disgarded
  
• 5 garlic cloves, finely chopped
  

Preparation:

1. Very thinly slice kohlrabi.
2. Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
3. Toss kohlrabi with dressing.
4. Finely chop kale.
5. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
6. Sauté garlic until pale golden, about 30 seconds.
7. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces.
8. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes.
9. Transfer to a bowl and cool to room temperature.
10. Toss kale with kohlrabi and pistachios (if desired).

Baked Kale Chips
Yield:  Makes 6 servings

• Cook:  10 mins
• Ready In:  20 mins

Ingredients 
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F. Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Sauteed Mustard Greens

Total Time: 15 min.
Prep: 10 min.
Cook: 5 min


Yield:4 servings

Ingredients
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1 large bunch mustard greens, stems removed, cut into 2-inch pieces and washed, left wet
Kosher salt
2 to 3 tablespoons red wine vinegar

Directions
Coat a large saute pan with olive oil and put on medium-high heat. Toss in the garlic cloves and a pinch of crushed red pepper. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard.

Add the mustard greens and season with salt, to taste. Cover and cook the greens until they are soft and wilted. Stir in the vinegar. Taste for seasoning and add salt, if needed. Transfer the greens to a serving bowl and serve.

Read more at: http://www.foodnetwork.com/recipes/anne-burrell/sauteed-mustard-greens-recipe.html?oc=linkback

Nutritional Information  Amount per serving
Calories: 305
Saturated fat: 4g
Protein: 37.8g
Carbohydrate: 10.8g
Fiber: 4.5g
Cholesterol: 154mg
Iron: 3mg
Sodium: 522mg
Calcium: 143mg


Ingredients


2 skin-on, bone-in chicken breast halves (about 1 pound)
2 bone-in chicken leg-thigh quarters, skinned (about 1 1/4 pounds)
1 teaspoon paprika
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
1 teaspoon canola oil
1 tablespoon butter
1 cup sliced onion 
3 garlic cloves, coarsely chopped
1/2 cup fat-free, lower-sodium chicken broth
1 teaspoon brown sugar
8 cups chopped mustard greens, stems removed (about 7 ounces)


Preparation

1. 1. Preheat oven to 450°.
2. 2. Sprinkle chicken evenly with paprika, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Heat a 10-inch cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add chicken, flesh sides down; cook 5 minutes. Turn chicken over; cook 2 minutes. Place pan in oven. Bake at 450° for 20 minutes or until done. Let stand 5 minutes.
3. 3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic to pan; sauté 3 minutes or until lightly browned. Add broth and sugar to pan; cook 3 minutes or until broth almost evaporates. Add greens to pan; sauté 3 minutes or until tender. Sprinkle with remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt.

http://www.myrecipes.com/recipe/roasted-chicken-mustard-greens-50400000130435/ 

Nutrition Facts Per 1 cup (36 g)  
Total Fat - 0.1 g                                    Vitamin A 44%
Cholesterol - 0 mg                              Vitamin C 18%
Sodium - 77 mg                                    Calcium 1%
Potassium - 136 mg                             Iron 3%
Total Carbohydrate - 1.4 g                Magnesium 7%            
Protein - 0.6 g