Even though I choose to not eat animal protein everyday, I do not want to promote any type of restriction when it comes to food and children. What I do believe is this:
Being too restrictive and too obsessed over every morsel of food you put in mouth can be destructive long term. I try to take a common sense approach to everything I do. When it comes to raising children, I learned a long time ago to NEVER judge how anybody else chooses to do that. That said, I make sure my children have access to a variety of fruit, vegetables, unprocessed grains, healthy fats, organic, hormone and antibiotic free animal protein. I try to limit the amount of refined sugars my kids eat along with fried foods and dairy products. But hey, they are kids and they love all sorts of candy, chips, ice cream and junk food alike. Whatever! I just don’t make it a staple in their diets.
Anyway, I like me some chicken from time to time and I especially like when its coated in crispy deliciousness. Yes PLEASE! So I have created a recipe that substitutes bread crumb with a combo of almond flour and coconut flour. It is easy to make and literally every time I make it, the kids and Shawn love it. They dip it in Barbeque sauce, ketchup, ranch, etc. I make them eat some broccoli or green beans and serve a little quinoa with it also. I like mine atop a spinach salad with walnuts, grapes, cuc’s, tomatoes and a nice sherry vinaigrette.
Recipe goes like this:
1 1/2 pounds chicken (preferably organic, antibiotic and hormone free)
1/3 cup coconut flour
2 eggs (local and free roaming)
1 tablespoon cashew milk (or other non-dairy milk)
1 cup almond flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne (optional)
Preheat oven to 425° and line a sheet tray with parchment paper. Set aside.
Get out 3 shallow, flat-bottomed dishes. This will be your breading station.
Put the coconut flour in the first bowl.
Crack the eggs in the second bowl and add the cashew milk. Whisk until combined.
Place the almond flour, salt, pepper, garlic, onion, and cayenne in the third bowl. Mix until all the seasonings are well incorporated.
Taking one strip at a time, dip it in the coconut flour and make sure it is fully coated. Then dip it in the egg mixture and let any extra drip off. Them dip it in the almond flour mixture and make sure it’s fully coated with no wet spots showing.
Place it on the sheet tray and repeat with remaining tenders.
Spray with pure olive or coconut oil if you have it. This will help them brown.
Bake for 10 minutes, then flip them over and bake for 5 more minutes.
OPTIONAL: turn the oven to 500° and bake for an additional 5 minutes to brown the outside.
You can double this recipe and freeze these little guys for a day you are short on time!
I have found that you really can play with the ingredients, don’t be afraid to use different spices. For instance, a chipotle chili powder and little cumin can change the flavor profile completely. Cooking is just experimenting with flavor. My recipes are loose interpretations of flavors I have experienced over my years in a restaurant kitchen, a health conscious mom and lover of ALL THE FOOD!!
Enjoy ! Now get out there and move your a**!!