Healthy Recipes for a Healthy weekend
Oven-Baked Fried Chicken
2 tbsp pine nuts, toasted
1 tbsp cornmeal
1/2 tsp onion powder
1/2 tsp ground paprika
1/2 tsp garlic powder
1/2 tsp ground black powder
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1/2 tsp sea salt (or Himalayan salt)
1/2 tsp baking powder, gluten-free
1/4 cup almond flour
1/4 cup coconut flour
2 tbsp grated parmigiano cheese
1/2 cup low-fat buttermilk
1 large egg white (2 tbsp.)
4 (4-oz. each) raw chicken breasts, boneless, skinless
1 tbsp EVOO
Preheat oven to 425 degrees F
Toast pinenuts. Place toasted pine nuts and cornmeal in food processor (or blender); cover. Pulse until finely ground.
Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour and cheese in a shallow dish; mix well. Set aside.
Combine buttermilk and egg white in a shallow dish; whisk to blend.
Dip each chicken breast into the buttermilk mixture; dredge in pine nut mixture until evenly coated. Set aside.
Heat oil in large, ovenproof skillet over med-high heat until fragrant.
Add chicken breasts; cook for 3 to 4 minutes. Turn chicken.
Place skillet in oven; bake for 10 to 12 minutes. or until a thermometer inserted into the thickest part of each breast reads 165 degrees F.
Cauliflower Bread Sticks
1 small bag of cauliflower
2 cloves minced garlic
1 tablespoon olive oil
1/2 cup 1% shredded mozzarella cheese
1/2 tsp salt
1/2 tsp pepper
1 tsp basil
Preheat oven to 350 degrees.
In small pan sauté olive oil and garlic for 1-2 minutes until fragrant. Set to the side.
In a food processor chop cauliflower until it looks like rice. You want it finally chopped but not total mush.
Place the cauliflower rice in a cheesecloth and wring out all excess moisture.
Transfer to a large mixing bowl. Combine cauliflower with egg, olive oil, garlic, cheese, and seasonings.
Line a bread loaf pan with parchment paper (leaving extra parchment paper so that you can lift the loaf out of the pan) and spray with olive oil. Dump cauliflower mixture into the bread pan and press down evenly. Bake for 25-30.
Like a baking sheet with parchment paper and lightly spray with olive oil. When loaf is finished baking, remove from oven, carefully flip the loaf onto the baking sheet so it is upside down. You can lift it out of the bread pan by the parchment paper if necessary.
Bake for 10 more min until loaf is golden brown.
Turn oven to broil.
Remove loaf from oven, sprinkle worth a little more mozzarella cheese, salt, pepper, oregano and basil. Broil for 1-2 min until cheese melts. Serve with a side of marinara sauce.
Almond Crusted Chicken
6 - 4oz chicken breast
1/2 c almond flour
2 garlic cloves finely chopped
1 1/2 tsp. finely grated lemon peel
1/4 tsp salt
1/4 tsp pepper
1 large egg white
1/4 c water
1 tbsp olive oil
3 tsp olive oil
Directions 1. Preheat oven to 425 degrees. 2. Place a chicken breast on a cutting board and slice thin and pound it out thin 3. Combine almond flour, garlic, lemon peel, salt and pepper in a shallow dish; mix well then set aside 4. Combine egg and water and whisk to blend. 5. Dip each chicken breast into egg mixture and coat. 6. Heat oil in large ovenproof skillet over medium heat. 7. Add chicken and cook 3-4 min each side. 8. Place in skillet oven. Bake for 10-12 min.
Healthy French Toast
1/2 Cup of Almond Milk
1 Tsp of Vanilla Extract
Sprinkle LOTS of Cinnamon
1-2 Slices of Ezekiel Bread
3 Tsp of Walden Farms Syrup (Found in Vitamin Shoppe)
1 Cup of straeberirs, blue berried of half banana
Mix Almond milk, 1 egg, vanilla extract and cinnamon
Soak bread into mixture
Spray skillet with olive oil spray and place bread into skillet
Cook until slices of bread are golden brown
Top with syrup and fruit