This is the most interesting combo #recipe I've seen in a while.. And I so want to make it!
Beef & Blueberry Stuffed Sweet Potato
Ingredients

Sweet Potato
Left over beef
Blue berries
Salt and pepper
Cooking Instructions

Half a sweet kumara and place in oven to cook. About 20 minutes at 180 C/350 F.
Scoop out some of the middle and combine with blue berries ( I used frozen) and left over meat. I heated this up just on the stove in a pan.
Place the mix in sweet potato, season and eat.
Source: http://foreverfit.tv/beef-and-blue-berry-stuffed-sweet-potato/

Easy Baked #Paleo Chicken Tenders #Recipe

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Yields 4-6 servings

2 pounds chicken tenderloins
1 cup blanched almond flour (I use Honeyville)
1 tablespoon flax meal
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon dried parsley
1/4 teaspoon poultry seasoning
ground black pepper to taste
2 eggs
olive oil, in a sprayer (Like this one)

Preheat oven to 425 degrees (F) and line 2 large baking sheets with parchment paper.
In a pie plate or another shallow wide bowl, mix together the almond flour, flax meal, paprika, garlic powder, sea salt, parsley, poultry seasoning, and ground black pepper.
In another small mixing bowl, lightly beat the eggs.
Blot the excess moisture off from the chicken tenders with paper towels and then dip them in the egg. Make sure the tenderloins are thoroughly coated in the egg mixture and then dredge them in the almond flour breading, pressing to adhere.
Divide the breaded chicken tenders up between the 2 baking sheets and lightly spray with olive oil. Place in the oven and bake for 8-9 minutes. Flip the tenders over, lightly spray again with olive oil and bake for another 8-9 minutes, or until the internal temperature reaches 180 degrees (F).
Transfer the chicken tenders to a platter and serve immediately, or at room temperature.
Megan’s Recipe Notes:
These chicken tenders never become really crisp, but with the tasty breading, they quickly will become a family favorite!

Honey Mustard Dipping Sauce
Yields 5 tablespoons

3 tablespoons runny honey
2 tablespoons Dijon mustard (I use Annie’s Naturals)

In a small mixing bowl, whisk together the honey and Dijon. Serve immediately or place in the refrigerator for later use.

Pumpkin-Walnut Muffins
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Ingredients:
1 cup almond flour/meal
1 cup canned pumpkin
2 eggs
1/4 cup almond butter
1/4 cup honey
1 tsp baking powder
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp salt
3/4 cup chopped walnuts
Directions:
Preheat oven to 350*F.
Combine all ingredients in a large mixing bowl and blend well.
Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
Bake for 32-35 minutes or until muffins are cooked all the way through.
Allow to cool before serving. Source: