Ingredients 2 1/2cupsAlmond Flour 1/2tspbaking soda 1/4tspblack pepper 3eggs 1tbsplemon juice 2tbspdijon mustard 2tbspbutter or coconut oilmelted 2cupsgrated zucchini 1/4cupchopped pancetta/bacon 1/3cupshredded sharp cheddar
1) . Preheat the oven to 175 degrees Celsius (350 Fahrenheit) and line a muffin tray with paper liners 2) . In a frying pan over medium high heat cook the chopped bacon/pancetta until it becomes crisp (approximately 5 minutes). Remove from heat and place them on a paper towel to remove absorb some of the grease 3) . In an electric mixing bowl combine the almond flour, pepper, baking soda and lemon juice. Make sure that you pour the lemon juice onto the baking soda so that it reacts/begins to foam. Then add in the eggs, dijon mustard and butter. Blend until combined, but be sure not to overmix. 4) . Add in the grated zucchini, cooked pancetta and shredded cheddar and stir with a spoon until evenly distributed. 5) . Fill each muffin cup to the top with batter and gently press down with your fingers to ensure the batter is well packed in. Place in the oven and bake for 20 minutes. 6) . Once golden on top, remove from the oven and insert a toothpick in the center to ensure its cooked through.
4(6 oz) chicken boneless skinless chicken breast halves
1/3cupfresh lime juice
1/4cupolive oil, plus more for brushing grill
1/3cupchopped cilantro, plus more for serving
Salt and freshly ground black pepper
1 1/2medium avocados(ripe but semi-firm), diced
2medium Roma tomatoes, chopped
1/2cupchopped red onion, rinsed under cool water to remove harsh bite
1Tbspfresh lime juice
Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon size resealable plastic bag.
In a small mixing bowl whisk together lime zest, lime juice, olive oil, honey, cilantro, 3 cloves minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag. Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2 - 4 hours (rotating bag to opposite side and moving chicken around halfway through if possible to ensure it's evenly marinating).
Preheat a grill over medium-high heat (to about 425 - 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes.
Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon a generous amount over chicken and sprinkle with chopped cilantro. Serve warm.