The warmth of Paleo porridge supercharges health and wellness during the cold winter months.Recipe Makes 2 servings.Ingredients:½ cup soaked walnuts1 cup boiling water½ banana2 tbsp. coconut butter½ tsp. cinnamon2 tsp. maple syrup or honey1/8 tsp. saltDirections:Begin by bringing all the ingredients into a blender and blending them until they’re creamy and smooth. Heat this mixture in a small saucepan and stir occasionally. Serve the porridge warm.Recipe Makes 8 Servings.Ingredients:4 chicken breasts and 4 chicken thighs with skin2 quartered limescilantro1 tbsp. olive oil2 tsp. coriander2 tsp. cumin1 tsp. garlic powdersea saltred pepper flakes to tasteDirections;Place your oven on “broil.” Next, brush over your chicken with the olive oil, the coriander, the cumin, the garlic powder, the salt, and the red pepper flakes.Place the chicken on the broiler pan and allow them to bake for eighteen minutes. Turn the chicken over and allow them to cook for twelve more minutes.Afterwards, remove the chicken and drizzle the cilantro and the lime over the chicken. Enjoy with a side salad.This lamb fillet recipe offers up tropical coconut flavor alongside many vibrant vegetables.Ingredients:1 tbsp. coconut oil1 diced onion¾ pound cubed lamb fillet1 sliced carrot5 diced tomatoes2 sliced zucchinis2 cans of coconut milk3 tbsp. chopped cilantrosalt and pepper to tasteDirections:Begin by cubing up the lamb and slicing and dicing the vegetables.Melt coconut oil over medium-high heat in a skillet. When the coconut oil melts, add the carrots and the onions. Cook them for five minutes.Afterwards, add in the tomatoes, the lamb, and the coconut milk. Allow this mixture to simmer without a cover for thirty minutes.Next, add the zucchini and allow it to simmer for ten more minutes. Add the cilantro, the salt, and the pepper, and stir. Serve warm.