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3-4 chicken breasts 1 beaten egg 2 tbsp mustard powder 2 cups almond flour or crushed almonds (enough to coat chicken) 1/2 cup peanut oil salt to taste Slice chicken into desired size (we make chicken nuggets or "fingers"). Coat chicken with beaten egg and mustard (we put it all in a ziplock bag and shake). Coat with almond flour (for crunchier chicken, process almonds in a food processor until fine, instead of almond flour). Heat oil in a large frying pan. Fry each side of chicken in peanut oil. Salt to taste. Yum Yum - we eat it hot, we eat it cold, we slice it on salads and eat it on nut bread. You can also freeze the cooked chicken and warm it later in the oven. You can fry fish this way. You can also bake these. I usually bake 25 minutes or so at 400. Crusts: 1 1/2 cups almond flour 2 eggs 1/2 tsp salt olive or peanut oil Mix almond flour, eggs and salt to make 8 small crusts. Line 2 cookie sheets with parchment paper, and make 4 puddles of oil on each sheet (about 2 tbsp per puddle). Plop down a cookie sized dollop in each puddle. Dip fingers in the oil and pat out the dough with fingers to make a thin crust 4-5 inches in diameter (you'll need a lot of oil on your fingers - this stuff is sticky!). Then bake at 350 for 15 minutes or until lightly brown. You can then store them in the fridge or freezer. For pizza: use olive oil to make crusts, after cooking crust, add tomato sauce with basil and oregano, veggies, meat, whatever (browned turkey or beef, broccoli, squash, onions, etc). You can precook veggies if you want, or just add them raw. Cook at 350 for 15 minutes. For fruit pizza: use peanut oil to make crusts. After cooking crust, add nut butter. Chop fruit and add on top. You can drizzle honey for a sweet topping if you'd like. I've never done this, but I think you could add fruit, drizzle with honey and lime, then add whipped egg whites on top - you could cook until the egg white was slightly browned, then serve. Hm. Maybe I'll have to try that soon! 1 can salmon (14 oz) 1 cup almond flour 1 tsp thyme 1 egg 1/2 onion peanut oil or olive oil Pulverize onion in food processor. Add remaining ingredients and process until blended. Cook in a frying pan in the oil like pancakes. Add salt and serve! Makes 12-24, depending on the size of the pancakes. For spaghetti, use a spaghetti squash! Slice the squash in half, place the cut side down on an oiled cookie sheet (olive oil or your oil of choice), bake at 350 until tender - 20-40 minutes. Try not to overcook it too much. Take a fork and tease out the "spaghetti". Uses: Add tomato sauce (boil down tomato juice that is not from concentrate, add fresh garlic, dried oregano, basil and marjoram, add some salt, a tiny bit of honey. Add browned beef or turkey if you wish. Add sautéed mushrooms and onions. Enjoy!) Sauté fresh onions, mushrooms and peppers. Add spaghetti squash. Add fresh tomatoes and cider vinegar. Add cayenne pepper (or don't). Enjoy! Add lemon or lime juice, a touch of salt, and coconut oil. Toss then serve. This is not really a recipe, more of idea. We stir fry often. We stir fry a protein with an oil, sometimes in a marinade, and set it aside. Then we stir fry veggies, add seasoning, and eat. Sometimes we eat the protein on the veggies, sometimes we put it all on top of finely chopped raw cabbage. Yum! Proteins: Chicken, beef, seafood, whatever. Veggies: Anything goes! Start with veggies that need a lot of time, then go to others. Sometimes we lightly steam broccoli, then add it near the end so that it does not burn. It is great with veggies cut in large hunks. For another time, try cutting everything in tiny cubes - they will all cook in similar times. Try onions, garlic, cauliflower, broccoli, squash, peppers, or anything else you have in the fridge! Marinades/Seasonings:
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