I love finding yummy, healthy recipes, that my 4 kids and husband all love and I approve of. I search a lot of paleo and gluten free sites since that’s what agrees with our bodies- I have a highly gluten sensitive child, 2 moderate gluten sensitive kids and I try to stay away from gluten, lactose and refined sugar as much as possible. I thought I would share a couple of my favorite recipes with you to try! Chicken and a treat is on the menu today.
This comes from the paleomg blog. I use it often and have found some meals and desserts that are DELISH!
Crispy Chicken Dippers or as I call them Chicken Nuggets:
Prep time: 20 mins Cook time: 10 mins Total time: 30 mins
1 pound boneless, skinless chicken breast, cut into strips (your choice is size)
1 egg, whisked
1 cup unsweetened shredded coconut
½ cup almond flour
pinch of salt
coconut oil, for greasing pan
Maple Mustard Paleo Chef Sauce (for dipping)
Preheat oven to 350 degrees.
Cut chicken into strips.
In a shallow bowl, whisk together egg. In another shallow bowl, mix together coconut, almond flour and salt.
Dredge chicken strips in the whisked egg, then straight to the coconut mixture. Coat on all sides then place on a plate. Repeat with all chicken strips.
Place a large pan over medium heat. Add a tablespoon or two to the pan. Once the pan is super hot, add the strips to the pan without crowding it. Cook for about 1 minute on both sides. You may need to do this in 2-3 batches depending how big the strips are.
Place the strips on a cooling rack that has been placed on top of a baking sheet. This will help the chicken strips cook on both sides without getting soggy. If you don’t have a cooling sheet, you will just have to flip them half way through the baking.
Place baking sheet in the oven and cook for 10-12 minutes or until no pink remains inside the chicken.
Let cool on baking sheet before serving. Dip them into maple mustard sauce!
Chicken Cashew Lettuce Wraps
1 Tbsp olive oil
1/2 c finely diced yellow or white onion
1 c finely diced (or shredded) carrots
3-4 cloves garlic, finely minced
1/4 tsp. salt
1/4 tsp. black pepper
1 lb. boneless, skinless chicken breast or thighs cut into small pieces.
3 Tbsp. low sodium soy sauce (or I use Tamari)
2 Tbsp. pure maple syrup
1/2 c chopped raw cashews (lightly toasted if desired)
Bibb or green leaf lettuce leaves for wrapping
Chopped cucumbers and tomatoes for serving (if desired).
1- In large 12″ non stick skillet, heat oil over medium heat- add onion and carrots. Add garlic, salt, pepper and cook for 2-3 minutes until veggies soften.
2- Season chicken lightly with salt and pepper and add to skillet. Cook until no longer pink, 4-5 min.
3- Stir in soy sauce and maple syrup and ooh over medium heat 2-3 minutes (simmering and bubbling).
4- Stir in cashews, cooking until they are heated through. Season to taste with additional salt and pepper if needed.
5- Seve in lettuce leaves topped with tomato and cucumber. ENJOY!
Our favorite treat that is simple and as healthy as you want to make it is what my kids call “granola”, which is really called PB Protein Snack and you make it as healthy as you’d like.
PB Protein Snack
1/3 c raw honey/agave
1 c Oatmeal (I use gluten free oats)
1/2 c Peanut Butter (I use Adams Natural PB)
1 tsp. Vanilla
chocolate chips, cocoa chips, Karob chips- whichever you prefer.
I also add flax seed for more nutrition.
Add all ingredients together in a bowl and mix.
Let me know if you try these and how you like it and please feel free to share your favorites with me!