I don’t know about you but store bought and fast food chicken nuggets just gross me out. Once you make these I guarantee you will wonder why you weren’t making your own all along. My kids eat them so quickly I barely have enough to freeze for later.
Grain Free Oven Baked Chicken Nuggets
2 Boneless skinless chicken breasts (cut into bite size pieces)*
3/4 C Almond Meal (almond flour)
Spices of choice (I add salt, pepper, and garlic seasoning-occasionally some oregano or dry basil if I’m looking for a more Italian spiced nugget)
3 small/medium bowls
1 cookie sheet
Preheat oven 350 degrees
Line a cookie sheet with parchment paper and set aside for later use.
Using kitchen scissors prepare chicken if not already done so- cut into bit sized pieces and place in bowl (#1) or place in a large gallon sized freezer ziplock for later use.
In a separate bowl (#2) whisk egg
Using bowl #3 add almond meal (flour) and spices until well blended
Line bowls up 1,2,3 and now, it’s time to get a bit messy. Take several chicken bites coat in bowl #2 (egg), and lastly completely coat chicken in flour mixture.
Once coated place on prepared baking sheet and repeat until all chicken is coated.
Baked 30-35 minutes (15 minutes on each side) cooking until juices run clear and cooked completely through. (I cut a few to check them)
Seriously these little cups are a tiny piece of heaven. In the low carbohydrate world they are often referred to as “fat bombs” since they contain some of the good fats (*medium chain triglycerides) to help your body function at its optimal level-however something about eating a “fat bomb” just doesn’t sound right to me- regardless of how good they taste.
Here are some variations we enjoy at our homestead- feel free to create your own. Be sure to comment back here and let me know how they came out. Try almond butter in place of the peanut butter; add a 1tsp. of vanilla extract or a 1 T. left over coffee, sprinkle with sea salt instead of peanuts, mix in shredded coconut, or sprinkle with dye free sprinkles for a special treat for the kids.
DIY Peanut Butter Cups
(the following may contain affiliate links to products I personally use-under no circumstances are you obligated to purchase them through my direct link-but, if you should decide to do so I will receive a small percentage of the sale- that helps support this blog.)
This recipe excites me every time I make it-why, you ask? Well, there are actually several reasons. It is super simple to make and even freezes great for make ahead meal planning (so make two and freeze one) Secondly, it is a recipe my entire family can eat since it is gluten, dairy, and nightshade free. Third, it can be eaten for breakfast, lunch, or dinner, and-lastly, it tastes great hot or cold.
Salmon Quiche with Sweet Potato Crust
Yields: 1 – 8×8 or pie dish quiche
Crust Ingredients –
1 Sweet Potato, sliced into thin rounds (enough to cover the bottom of a 8 x 8 baking dish twice)
¼ C Almond or Coconut Milk
1 T Fresh Rosemary (minced)
Pinch of Salt and Pepper
Crust Instructions –
1. Preheat oven to 350 degrees
2. Layer the bottom of (lightly sprayed) 8×8 baking or pie dish with 2 layers of sweet potato slices.
3. Sprinkle with Rosemary
4. Mix eggs and seasoning and pour over potatoes.
5. Bake for 15 minutes – remove from oven and continue with filling below…
Quiche Ingredients –
1 ½ C Almond or Coconut Milk
1 tsp. Salt
1 tsp. Dijon Mustard
1 tsp. Dried Dill
½ tsp. Black Pepper
1 T Bacon Bits
1 T Minced Garlic
½ C Green Onions (thinly s
4 oz. Smoked Salmon (flaked into small pieces)
Filling Instructions –
1. In a large bowl, whisk eggs, milk, mustard, bacon bits, garlic, onions and seasonings until frothy.
2. Sprinkle the salmon over the baked sweet potato crust.
3. Pour egg mixture over salmon.
4. Bake in 350 degree oven for 40 – 45 minutes or until center is set and toothpick test is clean.
5. Cool on wire rack 20 – 30 minutes before cutting.