Chicken Fingers

chicken

1 pound organic chicken breasts, boneless, skinless
3/4 cup almond flour
1/4 cup arrowroot powder
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper, (or more if you like it spicy)
1 teaspoon black pepper
1 teaspoon sea salt
3 large egg whites, lightly beaten
4 tablespoons avocado oil

Instructions

  1. Preheat the oven to 375 F.
  2. Grease a wire rack and place in a foil-lined baking sheet.
  3. Cut the chicken breasts into long strips about 1-2 inches wide.
  4. Take out three different bowls or shallow plates.
  5. Place arrowroot into the first bowl, egg whites into the second bowl, and combine the almond flour, paprika, garlic powder, cumin, cayenne, black pepper and salt into the third bowl.
  6. Dredge a piece of chicken first through the arrowroot, shaking off excess. Next, dip the chicken into the egg whites. Lastly, dredge it through the almond flour mixture and place onto the greased wire rack. Repeat for each piece of chicken.
  7. Bake for 20-25 minutes until they are golden brown in color.

Lamb Meatballs over Cauliflower Rice

lamb meatballs

ingredients:

  • 1 pound ground lamb
  • 1 large clove of garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 tbsp lemon juice
  • 1-2 tablespoons of avocado or walnut oil

preparation:

Preheat the oven to 400 degrees F.

In a mixing bowl, combine the ground lamb, garlic, oregano, garlic powder, sea salt, and black pepper until the spices are all well incorporated into the meat.

Form the meat into approximately 9-12 meatballs and place into an oven safe dish.

Bake for 20-25 minutes or until the meatballs are cooked all the way through or is just slightly pink in the center.

Drizzle extra virgin olive oil over the meatballs upon serving.

Cauliflower Rice

Ingredients

  • 1 head organic cauliflower
  • sliced organic kale (optional)
  • 1 tablespoon avocado or walnut oil
  • sea salt
  • tumeric (optional)

Instructions

  1. Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets.
  2. Transfer the cauliflower to a food processor: Don’t fill the food processor more than 3/4 full; if necessary, process in two batches.
  3. Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)
  4. Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower couscous to another container and re-process any large pieces.
  5. Optional:  add thinly sliced kale into processed cauliflower.
  6. Cooking cauliflower rice: Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of oil in a large skillet over medium heat. Stir in the cauliflower and sprinkle with a little salt and tumeric. Cover the skillet and cook for 5 to 8 minutes, until tender. Use or serve immediately, or refrigerate the for up to a week.
  • Freezing raw cauliflower couscous: The cauliflower rice can also be sealed in airtight containers or bags and frozen for up to three months. Thaw on the counter for a few minutes before using or cooking.