I went to lunch with a friend of mine who has been doing a 30 day challenge and will be following a paleo lifestyle after the challenge. Over the past few years, I have worked with several clients that have been following a paleo lifestyle or making the change.  I thought it would be fun to share a paleo friendly dinner tonight as inspiration for others that may be electing or considering it.

Some of you may ask, what is paleo?  Paleo is a diet or, more accurately, a lifestyle, that focuses on eating healthy protein and vegetables along with some fruit and good amounts of healthy fats.   You may also hear it described has gluten, legume and dairy free with a focus on whole and unprocessed foods.  That is my simplistic way of describing it to those that are unfamiliar with the paleo lifestyle.

For me, growing up on a farm, a diet focused on protein and vegetables comes fairly naturally.  For others, it seems confusing.  My menu for dinner tonight, it aimed at showing you that it can be done quickly and easily.

This is a menu that I have made for one of my former paleo client in Virginia Beach.  It is easy and delicious, and a healthy dinner can be on the table in about 30 minutes.

Chicken Scallopini with Marinara

 3 chicken breasts, sliced in half for 6 thin slices of chicken or thin cutlets of chicken

 1 cup almond flour

 2 tsp dried Italian seasoning

 1 tsp garlic powder

 1 tsp onion powder

 red pepper flakes, optional

 sea salt and white pepper

 2 eggs, beaten

 grapeseed oil

 marinara sauce (all natural without added sugar), warmed

 basil, julienne strips

Preheat oven to 400 F. Line a baking sheet with nonstick aluminum foil and brush the foil with grapeseed oil. 

In a pie plate or shallow dish, mix almond flour with seasonings and stir to combine.  In another pie plate or shallow dish, add eggs and beat to combine.

Dip chicken cutlets in egg and then in almond flour. Shake off any excess.

Place chicken cutlets on to the baking sheet.  Bake for 15 to 20 minutes or until crust has formed. Remove from oven and flip.  Return to the oven and bake for another 5 to 10 minutes or until chicken is cooked through.

 1 large spaghetti squash

 grapeseed oil, roasted garlic or butter flavored are my favorites

 1 red bell pepper, sliced thin

 1 small red onion, sliced thin

 1 package of sliced mushrooms

 sea salt and pepper, to taste

 red pepper flakes, optional

Split a large spaghetti squash into two halves. Scrap out seeds and discard. (I like to use a a grapefruit spoon to do this.)

Place in a microwave safe dish with 1 tablespoon of water and 1/2 tablespoon of grapeseed oil in each half.  Cover with plastic wrap and microwave for 15 minutes or until squash can be easier removed from its skin.

Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium high heat.  Add peppers, onions and mushrooms and saute until softened.

Add spaghetti squash to the skillet and toss to combine with vegetables. Season with sea salt and pepper, to taste.  Add red pepper flakes, if desired.

Serve chicken on a bed of spaghetti squash and drizzle with marinara sauce and sprinkle with basil.

Tags:dinner tonightpaleochicken scallopinispaghetti squash