image_print

chicken fingers 3


Happy New Year! My New Years resolution this year is to watch less TV and get more work done. Starting next month I will be starting my education to become a Nutritional Therapy Consultant! I could not be more excited! Ever since paleo changed my life, I have become so passionate about it. I really wanted to make a career out of it and educate people on the importance of eating real food, so I looked into programs that would teach me more about nutrition. I originally had found a program to become a Certified Dietary Manager. When I had completed the program, I realized it wasn’t for me because it goes against everything that paleo is. I did an internship in a hospital, and the food that was being given to sick people really horrified me. While I was still enrolled in the CDM program, I read Eat The Yolks by Liz Wolfe and noticed her credentials were NTP. I looked up NTP and read all the information about the program and immediately knew this was the right program for me. This is the nutrition education that I had been looking for. I can’t wait to do this and start educating other people on the benefits of real food.

So now that the holidays are over I’ve been cleaning up my diet, and I know many of you are as well. This paleo chicken fingers recipe is low carb and perfect for anyone doing the 21 Day Sugar Detox and similar low carb protocols. I served mine with store bought organic honey mustard, but these will go great with any dip you would like!

 

Easy- ****
Fast- ****
Spicy- *

Paleo Chicken Fingers Recipe

Ingredients:

1 lb organic boneless skinless chicken breast, cut into strips
2.5 cups almond flour
1 cupĀ golden ground flaxseeds
1 tbsp garlic powder
1 tbsp onion powder
2 tsp chili powder
2 tsp paprika
2 tsp turmeric
salt and pepper, to taste
1 egg, whisked
1 tbsp water

Procedure:

1. Pre-heat oven to 425 degrees
2. Mix together almond flour, flaxseeds, garlic powder, onion powder, chili powder, paprika, turmeric, salt and pepper in a bowl
3. In a separate bowl, mix together the egg and water
4. Brush a grilling rack with olive oil
5. Take each chicken strip and dip it into the egg wash and then coat it with a thick layer of the crust mixture
6. Place on grilling rack
7. Bake for about 15-20 minutes, flipping halfway through

Facebooktwittergoogle_plusredditpinterestlinkedin

Facebooktwitterpinterestyoutubeinstagrammail