For dinner, I prepared a couple of large chicken cutlets that I dipped into egg wash and coated with a mixture of approximately 1/3 cup almond flour, 2 tablespoons flax and 2 or 3 tablespoons finely grated Parmesan cheese. I added a few good shakes of Italian seasoning and seasoned the cutlets with salt and pepper and some paprika as they browned in a skillet on the stove. They only take a few minutes on medium-high to get nice and golden.
I also trimmed and halved fresh brussels sprouts and added in some sliced red bell pepper I had leftover in the fridge in olive oil, salt and pepper and roasted them at 400 degrees on a cookie sheet for about 20 minutes. It was a quick and easy meal and it included my favorite brussels sprouts! After running errands and getting home late, I actually made a triple batch of my Cranberry Orange Sauce that is cooling off on the stove now. I actually bought another 4 pounds of cranberries tonight (2 pounds for the fridge and 2 pounds for the freezer). These were some of the largest cranberries I've ever seen. They were literally the size of big red grapes! I snapped a few photos of our simple dinner below. Enjoy!
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