My daughter has been sick which has been miserable for both her and I. I hate when any of my kids are sick but there is something about a toddler being sick that just makes my heart break. It's only a cold but she has been miserable for the last 4 or 5 days. She is a big eater and she hasn't had much of an appetite for anything so I decided that maybe a smoothie would make her feel just a little better if only temporarily. I got the idea while listening to the Everyday Paleo/Growing Up Paleo podcast. I find it so encouraging to listen to other mothers choosing to feed their children Paleo and succeeding. You can find their podcast at itunes or at http://www.everydaypaleo.com/.
I'm not sure if on the Everyday Paleo blog the actual recipe is posted but just hearing was enough to try it. It ended up being perfect for my little one who hasn't had much of an appetite over the last few days. I used the fruit that I had available in the house today, no experiment with what you have available.
The chili on the other hand was my idea for dinner as soon as I woke up this morning. As the day progressed I realized that the 4:30 doctors appointment that my daughter had wasn't going to work with coming home and hour + later and trying to get dinner ready. I briefly succumbed to having pizza for dinner as a way out. About 2 seconds later I said out loud "what the heck am I doing?" (my children must really think I am crazy). Putting together this chili took about 15 minutes and I let it simmer on the stove until we had to leave for my daughters appointment covered it and when we came home reheated it and voila a hearty paleo dinner was ready to serve.
Smoothie:
1 banana
small handful of blackberries
3/4 -1 cup of frozen blueberries
1 tbsp coconut oil
full fat coconut milk
4-5 ice cubes
I added all the fruit and ice to the blender. Added enough coconut milk to cover the fruit and blended away. Add more of the milk as needed to get the consistency you want. The results were very tasty and full of such healthy fats. I froze the left overs and discovered that just before it is completely frozen solid it get the consistency of ice cream. I believe that I also discovered a new dessert for myself on those days where I really want some ice cream!
Chili:
1 lb organic grass fed beef
1 1/4 lb ground turkey
1 red onion diced
3 cloves garlic minced
3-4 tbsp** chili powder
2 tbsp** paprika
1 tbsp** cumin
2 tsp** sea salt
black pepper
2 cans organic diced tomato's-don't drain the juice
2 cups gluten free beef stock
Brown the meat in a large pot, add the onions and garlic and cook until the onions are soft and translucent. Add the spices and mix well and cook for another 2-3 minutes. I like adding the spices first and letting them cook because it seems to bring out their flavor better than just immediately adding the liquids. Add tomatoes and stock. Bring to a boil turn to low and simmer for an hour or two. As a little treat to the kids tonight I served this with crushed sweet potato chips on top and it was delicious. I can't wait to have this in the morning with a couple of poached eggs on top. Enjoy!
**Now here is my disclaimer: Unless I'm following a specific recipe I don't usually use measuring spoons. I eyeball it in the palm of my hand so amounts may need just a little tinkering since the measurements aren't exact.**
Thursday, January 27, 2011
Monday, December 6, 2010
Cooking under pressure
Several weeks ago I decided to buy a pressure cooker. Being a busy mom of 3, I thought that I could use any extra help I could get. I was at Costco one day and saw this and decided to try it out. I bought a Cuisinart brand that can also be used as a slow cooker. I have used it a handful of times now mostly for vegetable and I'm still getting the hang of it; last nights squash, not so good and I was starting to question if I was ever going to be a fan of the pressure cooker.
Tonight, I decided to try again with meat. I mean really, 12 minutes to cook 4 bone-in chicken thighs, can't beat that right? It is official, my mind has been changed and I'm now a fan; so much so I'm brainstorming my next meal.
4 bone-in chicken thighs
1 can organic no sugar added diced tomatoes
1 tbsp dried basil
1 tsp oregano
1/2 tsp granulated garlic
sea salt & pepper
1 tbsp coconut oil
Heat oil in large sauce pan over med high heat. Once the oil is nice and hot add the chicken skin side down and quickly sear. Take care not to add too much chicken at once you want the skin to brown not simmer. Only cook for 2-3 minutes, I elected to only brown 1 side; I didn't want to cook the chicken too much. Add to slow cooker. Mix remaining ingredients with the can of tomatoes and add to the pressure cooker and cook for 12 minutes. Mine is a digital one, just make sure to start the timer once the it has come to full pressure.
Meanwhile, I heated another tbsp of coconut oil in the same pan that the chicken was seared in over med heat. I added green beans and sauteed to 3-5 minutes, stirring often. Near the end of cooking I grated 1 clove of fresh garlic and sprinkled some sea salt.
Quick and easy dinner about 30 minutes start to finish that my kids declared "Mom, this is the best chicken ever!".
Tonight, I decided to try again with meat. I mean really, 12 minutes to cook 4 bone-in chicken thighs, can't beat that right? It is official, my mind has been changed and I'm now a fan; so much so I'm brainstorming my next meal.
4 bone-in chicken thighs
1 can organic no sugar added diced tomatoes
1 tbsp dried basil
1 tsp oregano
1/2 tsp granulated garlic
sea salt & pepper
1 tbsp coconut oil
Heat oil in large sauce pan over med high heat. Once the oil is nice and hot add the chicken skin side down and quickly sear. Take care not to add too much chicken at once you want the skin to brown not simmer. Only cook for 2-3 minutes, I elected to only brown 1 side; I didn't want to cook the chicken too much. Add to slow cooker. Mix remaining ingredients with the can of tomatoes and add to the pressure cooker and cook for 12 minutes. Mine is a digital one, just make sure to start the timer once the it has come to full pressure.
Meanwhile, I heated another tbsp of coconut oil in the same pan that the chicken was seared in over med heat. I added green beans and sauteed to 3-5 minutes, stirring often. Near the end of cooking I grated 1 clove of fresh garlic and sprinkled some sea salt.
Quick and easy dinner about 30 minutes start to finish that my kids declared "Mom, this is the best chicken ever!".
Saturday, November 27, 2010
Thanksgiving
I hope everyone had a fantastic Thanksgiving. I had such an awesome day with my family. I am so thankful for the many blessings in my life. I have a wonderful husband who I truly believe would do anything for his family. His strength, warmth and unwavering devotion to his family is one of a kind and I am thankful everyday that I have him in my life he is my rock and has always been there for me. My 3 children trying at times are simply amazing. Each child is unique in their own way. My boys are thoughtful, loving, sensitive and have the best intentions at heart. My daughter is truly the sweetest little girl I have ever met. The bond that her and I have is indescribable and I am thankful everyday for her.
Thanksgiving was a busy day for us. I was only cooking for the 5 of us but wow, when you are preparing a feast there seems to be a ton of work to do. I had great anxiety about cooking the turkey. In past years, I have always made a huge Mexican feast and boycotted the traditional spread, the thought of dry turkey did not appeal to me. My husband suggested that this year we do a traditional Thanksgiving since both the older kids were learning about that in school. I agreed so long as I could find an organic free range turkey to buy.
Sure enough, I was able to find one. Branigan Farms in Woodland, CA www.braniganturkey.com offered fresh free range turkeys and I was able to order them from my local butcher shop. I ordered the smallest they offered which is a 14 lb; more than enough to feed a family of 5 with ample left overs.
So this was the meal plan:
Turkey
Stuffing*
Veggies*
Cranberry Sauce*
Pumpkin Pie*
I am happy to say that I managed to pull this off 100% paleo. With the help of www.everydaypaleo.com I made a pretty fabulous dinner if I do say so myself. Please check out this website, this is a go to for me quite often for at the very least a little paleo inspiration.
For the turkey, I decided to create this recipe myself.
1 cup organic butter, unsalted room temperature
Fresh thyme, oregano, rosemary
Rubbed Sage (fresh was my first choice but when I shopped the day before turkey day they were all out)
Sea Salt & Pepper
Carrots
Onions
Celery
Mince all the fresh herbs and add to butter with the sage. Sorry I don't have any exact measurements, I eyeballed it and used my nose to determine when I had enough herbs to the mix. Maybe around 1-2 tbsp of each.
I rinsed and dried the bird this is very important so the butter will stick to the skin. Roughly chop the veggies and add to the bottom of a large roasting pan. Place bird directly on top of the veggies breast side down, rub the skin with the butter mixture, make sure you get in the nook and crannies of the leg and wing area, flip bird over with breast side up. Gently separate the breast skin and rub a generous amount of butter underneath. Apply remaining butter to the rest of the bird. I used the entire amount, I went with the philosophy if a little is good a lot will be better. Place turkey in oven uncovered overnight. I had read somewhere that this was a good way of drying out the skin so when is roasts you achieve that golden crispy skin.
I figured 15 min/lb some websites say 20 min/lb others say 12 min/lb. Cook covered at 400° for 20 min than reduce the temp to 325°for the remaining time or until 175°. Place a thermometer in the thickest portion of the thigh being careful not tough a bone. Most recipes will say to cook until 180° but I was counting on the remaining 5° to happen while the bird rested before carving. ***During the last 1/2 hr of cooking remove the foil so the skin can brown and get crispy.
I used the pan dripping for a "gravy" which wasn't all that necessary there was plenty of flavor in the turkey meat itself.
Stock:
I had planned all along that I was going to try and make homemade stock out of the carcass.
Carrots, Onions, Celery, remaining fresh herbs, around 12-16 cups of water. I placed this all in a large pot and simmered for 2 hours. Strain and place in freezer safe containers. I as able to get about 10 cups of stock.
Thanksgiving was a busy day for us. I was only cooking for the 5 of us but wow, when you are preparing a feast there seems to be a ton of work to do. I had great anxiety about cooking the turkey. In past years, I have always made a huge Mexican feast and boycotted the traditional spread, the thought of dry turkey did not appeal to me. My husband suggested that this year we do a traditional Thanksgiving since both the older kids were learning about that in school. I agreed so long as I could find an organic free range turkey to buy.
Sure enough, I was able to find one. Branigan Farms in Woodland, CA www.braniganturkey.com offered fresh free range turkeys and I was able to order them from my local butcher shop. I ordered the smallest they offered which is a 14 lb; more than enough to feed a family of 5 with ample left overs.
So this was the meal plan:
Turkey
Stuffing*
Veggies*
Cranberry Sauce*
Pumpkin Pie*
I am happy to say that I managed to pull this off 100% paleo. With the help of www.everydaypaleo.com I made a pretty fabulous dinner if I do say so myself. Please check out this website, this is a go to for me quite often for at the very least a little paleo inspiration.
For the turkey, I decided to create this recipe myself.
1 cup organic butter, unsalted room temperature
Fresh thyme, oregano, rosemary
Rubbed Sage (fresh was my first choice but when I shopped the day before turkey day they were all out)
Sea Salt & Pepper
Carrots
Onions
Celery
Mince all the fresh herbs and add to butter with the sage. Sorry I don't have any exact measurements, I eyeballed it and used my nose to determine when I had enough herbs to the mix. Maybe around 1-2 tbsp of each.
I rinsed and dried the bird this is very important so the butter will stick to the skin. Roughly chop the veggies and add to the bottom of a large roasting pan. Place bird directly on top of the veggies breast side down, rub the skin with the butter mixture, make sure you get in the nook and crannies of the leg and wing area, flip bird over with breast side up. Gently separate the breast skin and rub a generous amount of butter underneath. Apply remaining butter to the rest of the bird. I used the entire amount, I went with the philosophy if a little is good a lot will be better. Place turkey in oven uncovered overnight. I had read somewhere that this was a good way of drying out the skin so when is roasts you achieve that golden crispy skin.
I figured 15 min/lb some websites say 20 min/lb others say 12 min/lb. Cook covered at 400° for 20 min than reduce the temp to 325°for the remaining time or until 175°. Place a thermometer in the thickest portion of the thigh being careful not tough a bone. Most recipes will say to cook until 180° but I was counting on the remaining 5° to happen while the bird rested before carving. ***During the last 1/2 hr of cooking remove the foil so the skin can brown and get crispy.
I used the pan dripping for a "gravy" which wasn't all that necessary there was plenty of flavor in the turkey meat itself.
Stock:
I had planned all along that I was going to try and make homemade stock out of the carcass.
Carrots, Onions, Celery, remaining fresh herbs, around 12-16 cups of water. I placed this all in a large pot and simmered for 2 hours. Strain and place in freezer safe containers. I as able to get about 10 cups of stock.
Friday, November 26, 2010
Spaghetti and Meatballs
What you will need:
Meatballs:
1 lb mild Italian sausage (gluten free) remove casings
1 lb grassfed beef
1/2 purple onion minced
3 cloves of garlic minced
2 tbsp fresh parsley finely chopped
1 tbsp fresh sage finely chopped
1-2 tbsp coconut oil
Spaghetti:
1 lb meat (if using; I prefer a meat sauce for my spaghetti)
4 cloves finely chopped garlic
1/2 purple onion finely chopped
2-3 tsp dried basil
2-3 tsp dried oregano
1 tsp finely chopped fresh sage
1/2 tsp organic honey
2 cans organic diced tomato's
1 spaghetti squash
Preheat oven to 400°. Heat oil in large pan over med to med low heat. Add onions and sweat onions until translucent around 10 minutes. Once onions turn translucent add garlic and saute for another few minutes, take care not to brown or burn the garlic, you are only trying to lightly soften it. Add parsley and sage cook for another minute. Add mixture to a large mixing bowl and set aside to cool. Once mixture is cook, add sausage and ground beef. Mix thoroughly, I use my hands just to ensure the all ingredients are well blended. Form into meatball shape, I prefer them to be about golf ball size and this usually gives me about 2 dozen. Tip: Wet your hands in cold water, the meat mixture will stick to them less and meatballs will for easier.
Place meatballs in an ungreased 16" x 9" pan and bake for 30 minutes. Adjust the time depending on the size of meatballs made.
Spaghetti Sauce:
Brown meat over med high heat. I used ground turkey which required me to add some fat to the pan so I used my favorite coconut oil. If I use beef I omit the oil. Once a good carmilization starts to happen add the garlic and onion be sure to stir frequently so the garlic doesn't burn. Once the meat is cooked add the herbs and combine. As far as the tomatoes go, my family and I like the sauce to not have large tomato chunks so I use my handy dandy immersion blender to puree the tomatoes before adding. Add the 2 cans sauce and all. Now depending on how tomatoy (is that a word?) you like the sauce, you may need to add a bit of water to thin it out. Be careful not to add too much because as the sauce simmers it will thin out a bit. I simmer my sauce as long as it takes for the completion of the rest of the meal. After the sauce begins to simmer I add the honey, this seems to mellow the tomato flavor.
Squash:
Cut the spaghetti squash in half lengthwise. Grease the bottom of a glass baking dish with coconut oil. I also grease the bottom and inside of the squash with the coconut oil and place cut side down in baking dish. Bake at 375° for 40-45 minutes. You know when it's done when the the shell of the squash is soft.
This is always a great go to dinner for my family, it take a little extra prep work but it's well worth it. And the leftovers are fantastic! Enjoy!!
Meatballs:
1 lb mild Italian sausage (gluten free) remove casings
1 lb grassfed beef
1/2 purple onion minced
3 cloves of garlic minced
2 tbsp fresh parsley finely chopped
1 tbsp fresh sage finely chopped
1-2 tbsp coconut oil
Spaghetti:
1 lb meat (if using; I prefer a meat sauce for my spaghetti)
4 cloves finely chopped garlic
1/2 purple onion finely chopped
2-3 tsp dried basil
2-3 tsp dried oregano
1 tsp finely chopped fresh sage
1/2 tsp organic honey
2 cans organic diced tomato's
1 spaghetti squash
Preheat oven to 400°. Heat oil in large pan over med to med low heat. Add onions and sweat onions until translucent around 10 minutes. Once onions turn translucent add garlic and saute for another few minutes, take care not to brown or burn the garlic, you are only trying to lightly soften it. Add parsley and sage cook for another minute. Add mixture to a large mixing bowl and set aside to cool. Once mixture is cook, add sausage and ground beef. Mix thoroughly, I use my hands just to ensure the all ingredients are well blended. Form into meatball shape, I prefer them to be about golf ball size and this usually gives me about 2 dozen. Tip: Wet your hands in cold water, the meat mixture will stick to them less and meatballs will for easier.
Place meatballs in an ungreased 16" x 9" pan and bake for 30 minutes. Adjust the time depending on the size of meatballs made.
Spaghetti Sauce:
Brown meat over med high heat. I used ground turkey which required me to add some fat to the pan so I used my favorite coconut oil. If I use beef I omit the oil. Once a good carmilization starts to happen add the garlic and onion be sure to stir frequently so the garlic doesn't burn. Once the meat is cooked add the herbs and combine. As far as the tomatoes go, my family and I like the sauce to not have large tomato chunks so I use my handy dandy immersion blender to puree the tomatoes before adding. Add the 2 cans sauce and all. Now depending on how tomatoy (is that a word?) you like the sauce, you may need to add a bit of water to thin it out. Be careful not to add too much because as the sauce simmers it will thin out a bit. I simmer my sauce as long as it takes for the completion of the rest of the meal. After the sauce begins to simmer I add the honey, this seems to mellow the tomato flavor.
Squash:
Cut the spaghetti squash in half lengthwise. Grease the bottom of a glass baking dish with coconut oil. I also grease the bottom and inside of the squash with the coconut oil and place cut side down in baking dish. Bake at 375° for 40-45 minutes. You know when it's done when the the shell of the squash is soft.
This is always a great go to dinner for my family, it take a little extra prep work but it's well worth it. And the leftovers are fantastic! Enjoy!!
Saturday, November 13, 2010
So here is was 11:50 am and I was preparing to make my kids some lunch when it hit me. I have to cook dinner tonight (like every night) but what the heck am I going to make? We had just finished the leftovers of the pork shoulder roast so that was out. No ideas yet as I was turning circles in my kitchen wondering what I could do. I did see that the clean dishes needed to be put away so I started to do that. I grabbed the lid the the crockpot and it hit me like a ton of bricks. Not the lid my dinner idea! I'll make some soup. I started taking a mental inventory of what groceries I had on hand to accoplish this little task and here is what I came up with:
4 chicken breasts (I used frozen ones-next time I willl use some bone in chicken thighs, the dark meat pieces tend to come out better in the crock pot)
1 purple onion finely chopped
4 garlic cloves minced
1 can organic diced tomatoes
1 zuccinni chopped
3/4 bag petite carrots which was probably around 3 cups of carrots.
2 medium sized sweet peppers chopped I used 1 yellow & 1 orange
1 can organic diced tomatoes
2 cups gluten free chicken stock preferrably low sodium
2 tsp dried basil
2 tsp dried oregano
1 tsp thyme
1 1/2 tsp paprika
fresh ground pepper
1 bay leaf
sea salt to taste
1-2 tbsp chopped Italian parsley
Place onions and garlic in crock pot first. Chicken next followed by the herbs. Veggies next and finally the canned tomatoes and stock. Since my chicken was frozen solid and it being already noon I was concerned about it not being done in time for dinner. I cooked my concoction on high for 3-4 hours then turned it to low to finish out the cooking time. About an hour before serving I added a very small amount of sea salt. Just before serving I shredded the chicken breasts into medium to large sized pieces and added some fresh chopped Italian parsley. Enjoy!
4 chicken breasts (I used frozen ones-next time I willl use some bone in chicken thighs, the dark meat pieces tend to come out better in the crock pot)
1 purple onion finely chopped
4 garlic cloves minced
1 can organic diced tomatoes
1 zuccinni chopped
3/4 bag petite carrots which was probably around 3 cups of carrots.
2 medium sized sweet peppers chopped I used 1 yellow & 1 orange
1 can organic diced tomatoes
2 cups gluten free chicken stock preferrably low sodium
2 tsp dried basil
2 tsp dried oregano
1 tsp thyme
1 1/2 tsp paprika
fresh ground pepper
1 bay leaf
sea salt to taste
1-2 tbsp chopped Italian parsley
Place onions and garlic in crock pot first. Chicken next followed by the herbs. Veggies next and finally the canned tomatoes and stock. Since my chicken was frozen solid and it being already noon I was concerned about it not being done in time for dinner. I cooked my concoction on high for 3-4 hours then turned it to low to finish out the cooking time. About an hour before serving I added a very small amount of sea salt. Just before serving I shredded the chicken breasts into medium to large sized pieces and added some fresh chopped Italian parsley. Enjoy!
Wednesday, November 3, 2010
I'm too healthy to be injured...or am I???
This is me screaming out of sheer frustration. I've injured my back. It sucks, I can't work out, it kills me to stand and cook, it kills me to sit. I actually hurt it about 4 weeks ago and I just didn't allow it to get better. As soon as it was feeling somewhat functional, I went back to the gym and tried to resume my workout routine. Sunday night, my husband told me that if I tried to go back to the gym he would physically restrain me until it was better. So I finally gave in and called the doctor. He was nice enough to tell me that I had a severe back strain (duh) and I needed to rest it and take pain medication and muscle relaxants/antinflammatories.
I have 3 children all 3 were born by c-section. My oldest was born severely premature and I was actually in labor for 3 days and didn't know it. By the time it was discovered I was in labor I was about 7cm dilated. Why am I telling you this??? No pain meds folks after my c-sections other than ibuprofen. I have a very high tolerance to pain and to now be told I need to take this stuff so I can heal frustrates me to no end. My diet has really been laxed, and I keep finding myself "cheating" on Halloween candy. I attribute this cheating to the increased pain I've been experiencing over the last week. No more "cheats" for me, I hate taking pain medication, I will give 110% to clean eating, increase my fish oil and take the medication like a good patient but I'm really hoping that with good clean food I won't have to take the medication for very long.
Being injured sucks, and being in pain sucks even more. Hopefully this will give me the ability to devote more time to get creative in the kitchen again. Stay tuned!
I have 3 children all 3 were born by c-section. My oldest was born severely premature and I was actually in labor for 3 days and didn't know it. By the time it was discovered I was in labor I was about 7cm dilated. Why am I telling you this??? No pain meds folks after my c-sections other than ibuprofen. I have a very high tolerance to pain and to now be told I need to take this stuff so I can heal frustrates me to no end. My diet has really been laxed, and I keep finding myself "cheating" on Halloween candy. I attribute this cheating to the increased pain I've been experiencing over the last week. No more "cheats" for me, I hate taking pain medication, I will give 110% to clean eating, increase my fish oil and take the medication like a good patient but I'm really hoping that with good clean food I won't have to take the medication for very long.
Being injured sucks, and being in pain sucks even more. Hopefully this will give me the ability to devote more time to get creative in the kitchen again. Stay tuned!
Sunday, October 17, 2010
Paleo "Breaded" Chicken Marinara with Roasted Green Beans
This was a recipe that just sort of evolved. I had chicken breasts defrosting but I was faced with 2 dilemmas: 1. I didn't want chicken...again and 2. I had zero inspiration today. Let me give you a little background pretty much everyday I ask my husband what he would like for dinner; sometimes his ideas inspire me (like tonight) and other times I turn my nose up and make something completely different. Tonight when I told him I had chicken defrosting he goes "do we have any bread crumbs? Because breaded chicken sounds goods?" Apparently he has issues with short term amnesia and has forgotten that I'm no longer buying bread so therefore we don't have any breadcrumbs. But he was on to something and so my recipe evolved.
Here is what you will need:
Chicken
2 chicken breasts I fillet them to make a total of 4
1/2-3/4 cup of roasted unsalted almonds
2-3 tbsp coconut flour
1 tsp oregano
sea salt & pepper to taste
1 omega 3 enriched egg
1/2 cup unsweetened coconut milk
Sauce
1 can organic unsalted diced tomato
1 clove garlic minced
2 tsp oregano
2 tsp basil
1 tsp thyme
Preheat oven to 425°, line baking sheet with foil and spray w/cooking spray or olive oil. Add almonds to food processor and finely grind. Be careful not to let it grind up too long or you will end up with some really fantastic almond butter. Once ground, add coconut flour and pulse several times to combine well. Add mixture to a large plate, add oregano, sea salt and pepper. In a shallow bowl combine coconut milk and egg, whisk well to combine. Add chicken to egg mixture, dredge in almond mix and coat chicken well. Bake for 15 minutes.
While chicken is baking add tomatoes, garlic, oregano, basil and thyme to a sauce pan. Bring to a boil and simmer for 10 minutes. I didn't want a "chunky" sauce so I used an immersion blender to puree the tomatoes.
While the sauce is simmering I roasted to green beans in a large saute pan with a couple tbsp of coconut oil.
Spoon the tomato sauce over the chicken and cook for another 5 minutes. Sprinkle fresh basil and parley over the top and serve with the green beans or veggies of your choice.
Here is what you will need:
Chicken
2 chicken breasts I fillet them to make a total of 4
1/2-3/4 cup of roasted unsalted almonds
2-3 tbsp coconut flour
1 tsp oregano
sea salt & pepper to taste
1 omega 3 enriched egg
1/2 cup unsweetened coconut milk
Sauce
1 can organic unsalted diced tomato
1 clove garlic minced
2 tsp oregano
2 tsp basil
1 tsp thyme
Preheat oven to 425°, line baking sheet with foil and spray w/cooking spray or olive oil. Add almonds to food processor and finely grind. Be careful not to let it grind up too long or you will end up with some really fantastic almond butter. Once ground, add coconut flour and pulse several times to combine well. Add mixture to a large plate, add oregano, sea salt and pepper. In a shallow bowl combine coconut milk and egg, whisk well to combine. Add chicken to egg mixture, dredge in almond mix and coat chicken well. Bake for 15 minutes.
While chicken is baking add tomatoes, garlic, oregano, basil and thyme to a sauce pan. Bring to a boil and simmer for 10 minutes. I didn't want a "chunky" sauce so I used an immersion blender to puree the tomatoes.
While the sauce is simmering I roasted to green beans in a large saute pan with a couple tbsp of coconut oil.
Spoon the tomato sauce over the chicken and cook for another 5 minutes. Sprinkle fresh basil and parley over the top and serve with the green beans or veggies of your choice.
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