Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup celery, diced
• 1/2 cup grapes, halved
• 1/4 cup almonds, chopped
• 1/4 cup paleo mayonnaise
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Fresh lettuce leaves for serving

Instructions

1. In a large bowl, combine shredded chicken, celery, grapes, and almonds.
2. Add paleo mayonnaise and Dijon mustard, mixing until well combined.
3. Season with salt and pepper to taste.
4. Serve on fresh lettuce leaves or in a bowl.

Ingredients

• 2 medium zucchinis, spiralized
• 1 pound ground beef or turkey
• 1/4 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup marinara sauce (paleo-friendly)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix ground meat, almond flour, egg, garlic, Italian seasoning, salt, and pepper.
3. Form into meatballs and place on a baking sheet.
4. Bake for 20-25 minutes until cooked through.
5. In a skillet, heat the marinara sauce and add the spiralized zucchini, cooking for 2-3 minutes until tender.
6. Serve the zucchini noodles topped with meatballs and additional sauce if desired.