As a personal chef I have clients that are on all sorts of eating plans – HCG, paleo, allergy restricted, etc.
I have quite a few clients that follow the Paleo eating plan and I have a lot of fun with the challenge of creating inspired recipes to keep them excited for their meals.
These crepes are quick and easy to make and last a few days in the refrigerator. You can use them to wrap up some turkey and veggies as a sandwich alternative, or use them to make enchiladas (recipe below.) You can also make my delicious manicotti recipe with them (keeping out the cheese of course)! Mmmmm.
I hope you enjoy!
Paleo Friendly Crepes
Makes 8-12 crepes (depending on the size of your pan and amount you pour)
Olive oil or coconut oil
4 eggs, whisked
Salt and pepper to taste
Additional fresh herbs as you wish
Preheat your pan over medium heat. Make sure it is completely heated to keep your crepes from sticking. Swipe the pan with a paper towel soaked in a bit of oil. Pour about 2 Tb of your eggs into the pan and immediately swirl the pan to coat. Cook until almost completely cooked on the top and the bottom is golden brown – if you don’t do this the crepe may tear. Flip carefully and cook about 10 more seconds. Remove to a plate and keep going until all of your eggs are used up! Enjoy!
Paleo Friendly Chicken Enchiladas
Makes 8 enchiladas
2 tsp healthy oil/fat of your choice
1 lb chicken breasts, cut into 1″ cubes
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
2 tsp ground cumin
1 tsp chili powder
2 tsp Kosher/sea salt
8 oz pureed tomatoes
Fresh cilantro, optional
Heat a large skillet over medium high heat. When hot add oil, swirl to coat. Add chicken, onions, bell peppers, garlic and seasonings. Stir and cook until golden brown and cooked through. Stir in the tomatoes and simmer 5 minutes. Fill each crepe with the filling, roll up and serve topped with fresh cilantro if you wish. Enjoy!
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