Once upon a time there were two houses on one street. In the house on the left, lived a single mom with a daughter and son from her first marriage. In the house on the right, lived a couple, with a daughter and a son from the wife’s first marriage. The children were friends and the parents were friends. It must have been May when the mom in the house on the left became pregnant. It must have been July when the couple next door became pregnant. On January 11, 1988 a little baby girl was born. On March 2, 1988 the neighbor’s little girl was born. Because the parents were so close, the woman in the house on the left asked the father in the house on the right to be her daughter’s godfather. The older daughters, both 8 years old, became best friends. The sons became friends. The babies, who in a way, were only children, but in a way were the youngest of three, became “god sisters”. I was that little January baby. Marybeth was that little March baby. We spent the next 13 years in a whirlwind of sleepovers and dress-up and playing house and playing school and starting businesses. We went on vacation together and got babysat together and got in a lot of trouble together. We took dance and played soccer and fought . Together, we learned to pluck our eyebrows and redecorate rooms and make up stories that people would believe. Mary Beth and I started different schools in 5th grade. They say that you can grow separately without growing apart. Here’s to 23 years of doing just that, and 100 more.

We decided to have a girl’s night, complete with a workout, dinner, face masks and wine. It was the perfect Thursday.

The Menu

Buffalo Chicken Tenders
Lemon Kale Salad
Primal Roots Red Wine
Gluten Free Chocolate Brownies

Buffalo Chicken Tenders

6 chicken breasts, halved or 12 chicken tenders
1 cup of coconut flour
2 eggs
1 cup of hot sauce

Directions

set up a work station of 2 eggs, 1 cup coconut flour, 1 cup hot sauce
dip chicken tender in egg first, then flour, then hot sauce
lay chicken on a lined baking sheet
bake at 400 degrees farenheit for 8 minutes, flip, bake for 8-10 more minutes

Lemon Kale Salad

1 large bunch of fresh kale
2 lemons
1 red onion
1 cup shredded carrot
1 avocado
olive oil
sea salt

Directions

wash and chop kale
chop red onion and avocado
in a large bowl add onion, carrots, avocado and sea salt to kale
drizzle olive oil and the juice of two lemons

Follow the link for a Gluten-Free Fudge Brownie Recipe

I hope you all have a great Friday. This weekend, I’ll be posting a recipe from Paleo Comfort’s New Cookbook, in stores next week! Pre-order the book today!