Cheat week?

Ugh. Last week I had so many cheats that it felt like a cheat week. I probably ate 75% Paleo, according to Drew. I guess I'm hoping for a lot closer to 95-100% Paleo. However, I'm not going to get stuck feeling guilty. I'm getting back on the horse. I did notice that the cheats that I really can feel are gluten cheats. Dairy & sugar don't seem to make me feel so cruddy. Good to know.

So here's the menu for the upcoming week.

Breakfasts: Scrambles, though I'm getting a little tired of eggs.

Lunches: Leftovers or lunchmeat with nuts and fruit

Dinners:

M - Avocado Topped with Roasted Shrimp

T - Paleo-Chili

W - Almond Crusted Chicken (see below) with Bacon Brussels Sprouts (I LOVE them!)

Th - Lemon Pepper Tilapia & Veggies
F, Sa, Su - Visiting Gran (my grandma) - we'll eat as well (and as deliciously) as we can

Snacks: Apples, Clementines, Bananas with Almond Butter, Nuts, Left-over Paleo-Granola

Almond Crusted Chicken:

• 1 cup almonds
• 1 1/2 teaspoons Spanish paprika
• 2 eggs
• Salt and black pepper
• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 4 tablespoons extra-virgin olive oil

Directions*
Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.

Preheat the oven to 350 degrees F. Place rack on a baking sheet.

Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.

*Not a clue why the font in this paragraph is all messed up.