Cinderella Solution PDF Download Cinderella Solution PDF | Page 29

1. Bake a loaf of Almond Bread using blanched almond flour. Once cooled, cut into thick slices.
2. For the Meatballs: Combine all of the meatball ingredients in a bowl, mix it all up with your hands until
fully combined. Form 1.5 inch balls.
3. Place some olive oil in a large pan over medium high heat. Evenly space the meatballs around the pan.
After a few minutes turn the meatballs to brown on all sides.
4. For the Sauce: Place the olive oil in a medium saucepan over medium heat. Add the onion, garlic,
parsley and paprika. Cook for a few minutes, stirring often. Add the jar of marinara and continue to heat
for 5 minutes.
5. Assemble your Caveman MeatBall Subs: Place a slice of almond bread on each plate. Spread with some
sauce, top with meat balls and more sauce.
6 Servings
Nutritional Analysis: One serving equals approx: 512 calories, 28g fat, 365mg sodium, 15g carbohydrate, 6g fiber, and 46g protein
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Spice-Rubbed Chicken Breast & Moroccan Herb Dressing
I have 2 goals when cooking chicken breast for dinner, and this recipe meets them both.
My first goal is that the finished product be juicy, and not dry. There’s nothing worse than trying to choke down
dry chicken. This recipe calls for brining the chicken breast in a bag of water and spices, which locks moisture
deep in the meat. I mention below to keep your grill closed while cooking, this also helps create a juicy piece of
meat.
My second goal is that the finished product be filled with rich flavor. Bland chicken ranks right up there with
dry chicken on the list of things I’d rather not eat. The spice rub in this recipe coats the chicken in savory flavor,
and the Moroccan herb dressing adds another dimension.
Even though the ingredient list is long, if you look closely you’ll see that it’s mainly a bunch of spices, the
whole process is quick and painless. Just remember to start your brining 2 hours before dinner, the rest comes
together very quickly.
Here’s what you need: