Ooooh have I got a good one for you this week! One thing I miss a LOT are sauces. I'm a sauce and condiment girl, so when I find a recipe with a soupy sauce to spoon over the meal, I'm stoked!

I shared this recipe with 3P members and heard back from many that it's amazing...which it is ;) By the way, let me state now that I find recipes online and tweak them to fit the diet. There's rarely a recipe I create on my own. I'm a fixer, not a creator! This is one of my favorite Level 1 meals - you need a protein/carb/fat meal to do it right; however you can leave out the brown rice or the almond flour and enjoy this at a protein/fat or protein/carb meal! It requires almond flour as the fat, so if you don't have any, I suggest you order some asap from http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx or pick some up locally (surely Sahara Mart and/or Bloomingfoods carries it...it's just finely crushed almonds). Or perhaps you have a buddy with a stash you can borrow from to try it out! I will be posting plenty of recipes that include almond flour so bite the bullet and get some now! :)
 

Chicken in a Pot (random name I know!)

This recipe is for four. The first two ingredients can be increased to create more sauce.

• 1.5+ cups low-sodium chicken or veggie broth
• 3+ T tomato paste
• ¼ t black pepper
• ½ t dried oregano
• 1/8 t sea salt
• 1 minced garlic clove
• 4 chicken breast halves
• almond flour for dredging (~2/3 c)
• 2 T olive oil
• 2 cups sliced mushrooms
• 2 cups cooked brown rice

1. In a bowl, combine first 6 ingredients. Mix and set aside.
2. Dredge the chicken in the almond flour, coating well. (I like to add more seasonings to the flour itself to flavor the chicken more: pepper, garlic, chili powder, rosemary, sage, whatever - use your favorites!)
3. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
4. Add reserved broth mixture and mushrooms to the skillet and bring to a boil. Cover, reduce heat to low and simmer for 20 min. Remove chicken and set aside, covering to keep it warm.
5. Bring broth to a boil, cook 4 min, or until reduced. Place chicken over a serving of brown rice, spoon sauce over chicken, and serve.

Hope you enjoy Meltdowners. Have a great week 2, Bootcamps. And FEAST ON!

~Coach Lauren