Thought I would pop in with some random eats i’ve been enjoying lately.
I’m a lover of all things coconut and comfort, and when I think of comfort food it’s often a throw back to my childhood days. When my sister and I were younger we went through a phase where the only thing we would eat were chicken strips and fries, not the healthiest option now we know what we know about fats and frying…
Anyways I was craving an old favourite and thought i’d whip up something a little healthier but still very yummy.
Coconut crusted chicken strips: about 1 cup shredded unsweetened un sulphured (Very important) coconut mixed with a little salt and any seasoning you would like, 1/2 cup brown rice flour mixed with about a tsp of salt and pepper, 1 egg lightly whisked, and 2 chicken breasts cut into strips. put the egg, coconut and flour in separate bowls (this will get messy), take your cut up chicken breasts and lightly roll each strip first in the flour, second the egg mixture and third the coconut, shake off any excess and lay on a foil lined baking sheet, once you’ve covered all the strips with coconut bake in a preheated oven at 375 for about 15-18 minutes (depending on the size of your strips). I served mine with steamed broccoli and quinoa but it would also be really great with some home made sweet potato fries.
Another tasty treat I thought i’d share was a birthday cake I made for a friend a few weeks ago, it isn’t your normal birthday cake but everyone seemed to loved it non the less
Vanilla almond cake (inspired by): 2 yolks, 3 egg whites, 1/4 cup coconut oil melted, 1/3 cup real maple syrup (sub honey or agavee), 1 tbsp each vanilla and apple cider vinegar, 2 1/2 cups almond flour (just whip some almonds up in your food processor, not too long or your’ll make almond butter… not a bad mistake to make 😉 ), 1/2 tsp baking soda and salt juice and zest of either 1/2 lemon or 1/2 orange (whatever you prefer, or omit completely). Pre heat oven to 350, grease a cake pan well. whisk egg yolks, coconut oil, maple syrup, vanilla, vinegar, and juice of lemon/orange together well. With an electric beater (or one hell of an arm) whisk egg whites to stiff peaks and fold into yolks, in a separate bowl combine flour, salt, baking soda and zest and then fold into egg mixture. Be careful not to over mix or deflate cake too much. Pour into prepared pan and bake for 20-25 minutes
And since i’m on the sweet tooth train, one more for good luck. Last week I made some cookies for Monsieur after a long day at work, he seemed to enjoy them and hopefully you will too.
Almond, peanut, oatmeal, chocolate chip cookies (Submitted to wellness weekend): 1/2 cup almond butter (I used Trader Joe’s almond with flaxseeds and salt) 1/2 cup peanut butter, 1/2 cup rolled oats, pulsed a few times in the food processor to make them a little smaller, 1 egg, 1/2 cup coconut sugar and 1/2 cup chocolate chips: preheat oven to 375, mix together really well, roll into balls and press down with a wet fork to make a criss cross and bake for about 10 minutes.
Anyways thats all for now, hopefully you enjoy those eats as much as we did, i’m off to school tonight so i’ll be back later with a little information tidbit 🙂