8 pineapple slices
8 boneless skinless chicken breasts
1 large sweet onion
1 tablespoon of coconut oil
4 lettuce leaves
6 bacon strips
2 tablespoons of olive oil mayo
1/4 cup of gluten-free teriyaki sauce
1 tablespoon of honey
3 tablespoons of soy sauce
1 teaspoon of garlic
1/4 teaspoon of ginger
2 avocado remove skin and slice
Place chicken breasts into a plastic zipper bag with soy sauce, honey, ginger, garlic, and teriyaki seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken from the soy sauce, and discard the bag. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, and is no longer pink inside.
To assemble, the burger spread mayo on one side of chicken breast, and top each with, 1 1/2 slices of bacon, a slice of pineapple, a slice of tomato, avocado, and the top with a wrapped lettuce leaf.
Patriotic Potato Salad
this recipe is very simple, delicious, and always a hit at every 4th festivity.
1 package small red potatoes, halved
1 package baby Dutch yellow potatoes, halved
1 package petite purple potatoes, halved
1 Cup of Paleo Mayo
1 Tbsp of Dijon mustard
5 hard-boiled eggs diced
1 stalk of celery diced
2 tablespoons of parsley
2 teaspoons of creole seasoning
2 cloves of garlic
1 small onion diced
1/4 cup of diced sweet pickles (or relish)
dash of salt and pepper
In a large pot, place red, purple, and yellow potatoes; cover with water. Bring to a boil. Reduce heat to medium, and simmer for 15 to 17 minutes, or until fork-tender. Drain; cool slightly. Place potatoes in a large bowl.
Stir in mayonnaise, onion, garlic, eggs, creole seasoning, parsley, Dijon, relish, salt, and pepper until combined.
Garnish with cilantro if you like!
Patriotic Fruit Salad:
4 cups sliced strawberries
2 cups blueberries
2 cups diced watermelon
1 cup diced jicama
1½ tablespoons lemon juice
1½ tablespoons honey
1 tablespoon of cinnamon
1/4 cup of unsweetened coconut flakes
Place strawberries, blueberries, watermelon, and jicama in a large bowl
In a small bowl mix honey, lemon juice, and cinnamon and pour over the top of the fruit bowl.
Last top with coconut.
The O-Board Says…
A. EMOM 8
Odd: 45sec Pistol Work
Even: 45sec Side Plank (switch sides ea rd)
B. AMRAP 20
20 Box Jumps
20 KB Swings
10 Pistols (5 ea side)
Posted By: Annie