Recipe: 4th of July Chicken Fingers

Hello Readers! So, on National Holidays, we as a nation gather to commemorate this or that major event over hot dogs, burgers, and some form of fried chicken. So today, on the Fourth of July, I really just wanted some chicken nuggets. You might think that a highly restricted, Paleo Diet might get in the way of that timeless cook-out dish, but it hasn’t! May I present to you my Paleo Chicken Nuggets, which are baked and lightly “breaded” with almond flour. Not only are the allergen- and Paleo-friendly, but they’re a healthier alternative to anyone who enjoys this time-honored treat.

Ingredients:
1lb Chicken Breast, cut into slices (for fingers) or cubes (for nuggets)
1 cup almond flour
2 eggs, lightly whisked
Salt and Pepper to taste
1/4 tsp Garlic
1/4 tsp Onion Powder
1/4 tsp Cumin
Any other spices you’d like to add! (you could add cayenne or paprika if you’re not nightshade-phobic, like me!).

Instructions:
Preheat oven to 400 degrees. Combine Flour and all spices in a bowl, mix well. Once you’ve cut the chicken into your desired shapes (you could even pound the breast and use cookie cutters to make fun Dino Nuggets!), dip each strip into the bowl of whisked egg. Once coated in egg, toss the chicken in a bowl filled with the almond flour and spices. Spray a cooking sheet lightly with olive oil, and place strips on the sheet. Place the sheet in the oven for 15 minutes. Once the 15 minutes are up, turn the broiler on your oven to Low, and broil the nuggets for 5 minutes. Turn over, and broil the other side for another 3-5 minutes. Let cool for 2 minutes, serve with your favorite sauce, and Enjoy! Happy Birthday America!

Recipe: Paleo Orange Chicken

One of the first things that I made for myself when I went gluten free was orange chicken. Now that I’m forced to restrict my diet even further, I needed to re-imagine one of my favorite dishes in the spirit of my great great great great great great ^ 20th grandparents (ie: the cavepeople, to be politically correct). And I have to say, it came out surprisingly well. I don’t think I’ll use coconut oil for sauteing the chicken and moistening the Cauli-Rice (‘rice’ made from cauliflower) again, because the coconut flavor that penetrated the entire dish was a little distracting. Unfortunately, coconut oil/mana/aminos/flour are staples of the Paleo diet, so my life long aversion to the flavor simply has to go. Aside from being unable to fry the chicken (since I wasn’t able to coat it in anything), I thought the dish came out pretty well. The Cauli-Rice was surprisingly delicious, with a pretty memorable omage to your local hibachi place’s fried rice. The chicken achieved an interesting crunchyness when fried in the coconut oil. I would add a bit more garlic in next time. I had intended to use a garlic paste that’s in my refrigerator, but, as a relic of my less healthful days, it was chock full of ingredients that are strictly prohibited on my new diet. Anyway, enjoy!

Paleo Orange Chicken

Ingredients:

For Chicken:

2 Oranges, Juiced

Zest of 1 Orange

2 Chicken Breasts (using dark me would be more reminiscent of real orange chicken, but I used breast since it’s what I had)

2 Cloves Garlic, Minced

Chilli Powder (Optional)

3 Tbsp Coconut Aminos (soy sauce replacement)

3 Green Onions, Chopped

1 Tsp Ginger, Minced

For Cauli-Rice:

1 head of Cauliflower, chopped or processed in a food processor to be the size of rice grains (two pulses per floret in my magic bullet!)

Half a White Onion, Chopped

Salt and Pepper to taste

Garlic Powder

Instructions for Chicken: In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken thighs and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. Add the chicken to the sauce pot and stir to coat with the orange sauce. Serve topped with sliced green onions.

Instructions for Rice: Place a small sauce pan over medium heat, melt 2 Tbsp of coconut oil. Add onions and cook until clear. After onions are finished cooking, add Cauli-rice. Season with salt, pepper, and garlic powder. Serve with chicken. (I think the rice tastes better with a little browning in parts, so don’t be afraid to increase the heat a bit).

Enjoy!