I used to eat a gluten and dairy free diet for years. At that time, I did it for medical reasons and then in the last five years I have gotten away from it. I just started up again and it is actually super easy and I feel so much better. It seems I have better digestion and lose a few pounds when I eat gluten free. My body doesn’t require complete elimination of gluten to feel good, just the obvious such as breads, cereals & crackers. I pulled out this old recipe I used to make and wanted to share it with you.
I used my food processor to chop up the almonds, you can one at Sur La Table. If you use a Vitamix you may end up with mush or almond butter. Believe me, I have tried this approach and it doesn’t work! lol! If you don’t have a food processor, it’s no problem. Chopping finely is just as easy and you don’t have to clean your food processor afterwards. I also like to make smaller pieces like chicken strips. They make for easy dipping in sauces such as a honey mustard or BBQ sauce.
I made my own salad dressing. Anyone can do it. Just mix a 3:1 ratio of avocado oil and lemon juice and add salt and pepper. Shake well and pour. This salad that I made has mixed greens, tomatoes, mozzarella cheese and red onions. It is one of my favorites.
It is super simple (that is a huge priority) and tastes really good! Give it a try and I would love to know what you think.
Almond Chicken
This is a gluten-free version. If you would like to use gluten, you can substitute 1/4 cup of the almonds with bread crumbs to add a little extra breading to the chicken.
Ingredients
- 1 cup Almonds, sliced
- 1 teaspoon Garlic powder
- 1/2 teaspoon Paprika
- 1/2 teaspoon Oregano, dried
- 1/2 teaspoon Thyme, dried
- 1/2 teaspoon Salt
- 1 Egg, beaten
- 4 small Chicken breast
Instructions
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Preheat oven to 375 degrees F.
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Combine first 5 ingredients in a food processor. Pulse until the almonds are chopped fairly small.
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Pour the almond mixture into a shallow bowl.
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Pour the beaten egg into a shallow bowl.
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Salt the front and back of each piece of chicken.
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Working with one piece at a time, dip the chicken in the egg and then coat with the almond mixture making sure to pat the mixture into the chicken.
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Place the chicken on a non-stick baking sheet or one lined with parchment paper.
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Drizzle or spray avocado oil over top of chicken to help make crispy.
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Bake for 22-25 minutes and remove from oven.
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Let rest for 3 minutes to let juices redistribute.
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Serve hot.
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