Quick and easy. 

The great thing about eating healthy? It doesn’t have to be hard. It doesn’t have to be complicated. It doesn’t have to take a lot of time.

My go to lately for veggies are snow peas, sugar snap peas and pre-cut mixed veggies. Steam some broccoli and cauliflower with a hint of garlic and sea salt? You have yourself a side! Sauté some sugar snap peas in olive oil and garlic? Another delicious side.

Veggies are almost effortless to prepare (unless your talking spaghetti squash… That’s a different story). And you can add a ton of different seasonings to add just a little something extra to the taste. No longer will you be eating boring chicken breast with plain veggies!

My top choices for seasoning veggies: GARLIC. I literally eat garlic in everything. Italian seasoning works great on veggies too. A helpful tip, if your not sure about the seasoning, pull a spoonful from the veggie bowl and try the seasoning on that smaller serving. That way, if it’s gross – you didn’t ruin the whole batch!

My Friday night dinner may look boring, but it certainly doesn’t taste it!

Chicken tenders, sugar snap peas sautéed in garlic and olive oil with a touch of sea salt and a big ol’ glass of $5 moscato. #yum

“Breaded” chicken tenders

What you need

  • 1lb chicken tenders (or 1lb chicken breast cut into strips)
  • 2 cups almond flour
  • 2 eggs, whisked
  • Coriander, paprika, garlic powder, onion powder, cumin, mustard powder, sea salt, chili powder and cayenne pepper
  • Parchment paper!

What to do 

  • Preheat oven to 350
  • Whisk eggs in one bowl
  • Mix almond flour and seasoning in a separate bowl (I play by the smell test, just keep adding little dashes of the seasonings until you think it smells tummy. I use more chili powder and cayenne than the others to give my tenders a little kick).
  • Dip your chicken tender in egg and then flip so both sides are coated then dip in the almond flour mixture on both sides.
  • Lay tenders on a parchment paper lined baking sheet. If you don’t have parchment paper, you can use just a baking sheet but parchment paper helps to make sure the almond flour doesn’t stick to the pan instead of to the chicken.
  • Bake at 350 for about 18-20ish minutes. Check them about 2/3 of the way through. Don’t let them go too long past 20 minutes – nothing worse than rubbery over cooked chicken.

This recipe is so easy that you could do it in your sleep! (But don’t do that – I don’t recommend it…. You know, safety and hot pans and all that sh*t.)
Seriously though, if you love regular, breaded chicken tenders, try these. You won’t even be able to taste the difference. #glutenfreethewaytobe

Until next time ❤️

~ M

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