I have been so conflicted lately. In trying to figure out what my “diet” is going to look like after my 21 Day Sugar Detox is complete has been a lot more complicated that I had originally anticipated. More angst came today as I was sitting in a fast food restaurant with the kids (I know Mom of the Year Stuff) and I realized there was nothing that I could or even wanted on that menu. I will admit the chicken nuggets did smell tasty but it only inspired me to create my own (See recipe below for my Pecan Crusted Chicken Fingers). Eating clean has really changed me in many ways, and I do want to continue on this journey. I know that I am not always going to be perfect but I am going to strive to eat as clean as I can. One book that is helping me is so many ways is The Modern N0-Nonsense Guide to Paleo by Alison Golden. Alison is an amazing blogger who writes about her Paleo journey on her blog Paleo/Non-Paleo-Living paleo in a non-paleo world. She has doable strategies to help people who want to transition to a Paleo lifestyle. A lot of my questions are being answered and I am definitely feeling a lot better about making a transition. I am still digesting some information and will let you know what I come up with. It will definitely be a fusion of clean eating and Paleo.
So after my chicken nugget encounter today I knew I wanted to create detox friendly version that would satisfy my pallet. I remembered seeing breaded chicken recipes that included nuts in the breading. Pecans were on sale this week and I thought that would be a great breading for a chicken. With some simple modifications I was able to great moist chicken fingers that even the kids enjoyed. I definitely feeling much more comfortable using clean eating foods in my recipes.
- ½ cups Almond Flour
- ½ teaspoons Salt
- 1 cup Pecan
- 2 Large Egg Whites
- 2 tablespoons Organic Dijon Mustard
- 2 pounds Boneless Chicken Tenders, Washed And Patted Dry
- Salt And Pepper, to taste
- Preheat oven to 450 F. Spray a rimmed baking pan with coconut cooking spray and set aside.
- In a shallow dish, combine almond flour and salt. Set aside.
- Grind pecans in a food processor until nicely chopped then combine them with the almond flour mixture.
- Whisk egg white with Dijon mustard in a separate shallow bowl. Mix well.
- Season chicken with salt and pepper.
- Dip each chicken in the egg white mixture, then into the pecan mixture to coat. Press firmly then place chicken on the baking sheet. Repeat until you go through all your chicken pieces.
- Bake until chicken is golden brown and cooked through, about 25-30 minutes.
- I made a “buffalo” dipping sauce to go with these. Great flavor combination.
What are some of your favorite comfort food dishes? Do you have a favorite dipping sauce?
Off to enjoy another summer weekend!
Life is good on the MOTR detox plan. The 21 day sugar detox has made good on its promises. My sugar cravings are gone, I handle stress better, and am sleeping on a regular cycle. I have loss some weight which is an added bonus to the plan. It is nice when people stop you to ask what you have been doing to lose weight. I of course direct them right to the resource. There are a lot of detox plans out there, but this one by far is the easiest I have ever followed. There are a lot of great resources and recipes out in the blogosphere that have also helped me keep on track. One of my best new habits is having two different vegetables as my sides for dinner. This is one thing I will be continuing once of detox. (Along with many other things I have learned!). This was a great decision on my part to jump start my clean eating journey. Now I am doing research on what my next steps will be. I have some ideas swirling around my head but I am trying to make a plan that I can stick to with the busy Back to School season ahead. Stay tuned!
Tonight I revised a past recipe to make it “detox friendly”. I got a really good deal last week on ground beef at the Coventry Farmers Market. If you live in Connecticut and have never been to this farmers market you are truly missing out. Open every Sunday from June to October, the market offers over 40 vendors selling fresh produce or homemade products. Every week we come home with some new find. It is exciting to find so many great products that are made right here in Connecticut. This week the market had a new all natural beef vendor and I forgot to grab a card and wish I could give them a MOTR blog shout out. I decided to use this beef to make a meatloaf. With some fresh spinach on hand I knew I wanted to incorporate it with the meat to make a great tasting meatloaf. Last year I posted a recipe for Stuffed Turkey Meatloaf that I had adapted from the Williams-Sonoma Essentials to Healthy Cooking. Using the same method, I modified the ingredients to make it work for a more Paleo way of eating. This version I thought was even better than the original. So glad I have this blog so I can recreate my old favorites into my new lifestyle.
- For Meatloaf:
- 1½ tsp. olive oil
- ¼ cup Almond Flour
- 2 lbs Grass Fed Beef
- 2 Tbs. Dijon mustard
- 2 tsp. dried oregano
- 1 tsp. kosher salt
- ¼ tsp. freshly ground pepper
- 2 eggs
- For Spinach Stuffing:
- 2 lb. fresh spinach
- 2 Tbsp.Coconut Oil
- 1 Tbsp. Garlic
- Freshly ground pepper, to taste
- Freshly ground salt, to taste
- 1 cup Prepared Sauce
- Line a 10½-by-15½-inch jelly-roll pan with aluminum foil, leaving at least 1 inch hanging over the long edge on both sides. Brush the foil with ½ tsp. of olive oil.
- In a bowl, using a fork, combine the ground beef, mustard, almond flour, oregano, salt and pepper. Add egg whites and mix for 2 to 3 minutes.
- Spread meat mixture in the prepared jelly roll pan to make an even layer. Use a fork to help spread the meat. Cover the pan with plastic wrap. Refrigerate for 1 to 3 hours.
- Preheat an oven to 350°F.
- To make the stuffing, if using fresh spinach, rinse carefully in 2 or 3 changes of water, discarding the tough stems and any damaged leaves. Drain the leaves briefly in a colander and transfer to a large saucepan with only the water that clings to them. Place coconut oil, spinach, and garlic over medium-high heat, cover and cook, turning the leaves 2 or 3 times, until wilted and still slightly firm to the bite, about 4 minutes.
- Remove the plastic wrap from the meat. Spread the stuffing evenly over the meat, leaving a 1-inch uncovered border on all sides.
- Lifting the foil along the long side facing you, roll up the meat and stuffing like a jelly roll, pushing it forward a bit at a time and lifting the foil away, until a long log has formed.
- Pat the log gently to compact it. Brush with the remaining 1 tsp. olive oil and center it on the pan. Bake the meat loaf, uncovered, until an instant-read thermometer inserted into the center registers 165°F, about 1 hour.
- Add sauce to top of meatloaf for last 5 minutes of cooking. Remove the meat loaf from the oven and let rest for 15 minutes. Cut the meat loaf into 8 or 10 slices.
Have you adopted any new healthy habits this summer? How has your summer been thus far?
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