Perfect time for some yummy paleo rose petal donuts
2 lbs ground turkey
1 cup of mixed chopped cauliflower, onions, carrots ( Mix)
2 cloves of crushed garlic
2 organic eggs
3 tablespoon of psyllium husk or almond flour
1 tsp cumin powder
1 tsp coriander powder
1 tsp ghee
cracked pepper and salt to taste
1/3 cup tomato puree ( no sodium added)
2 tbsp grapeseed oil
1 tbsp hemp seeds for topping
1 tbsp of jalapeno hot sauce ( optional)
Preheat oven to 400° Fahrenheit and line a large sheet pan with parchment paper.
Prep all of the ingredients (except toppings) in a large bowl.
Mix everything together well with your hands until well incorporated.
Now, form the turkey into small balls about the size of a heaping tablespoon. You can use a small ice cream scoop if you have one, it makes it easy to form the turkey into balls without everything sticking to your hands. This should yield about 25 meatballs.
I started the meatballs on a skillet on high heat with 1 tbsp of ghee ( until golden brown outside)
After you cook these on skillet. Place in the oven to cook for 15 minutes.
Remove from oven and sprinkle on toppings as desired. Serve and enjoy.
Are you a sucker for salty, crunchy, addictive chips? (And really, who isn’t?) Lucky you I came up with the perfect, all-natural swap: coconut “bacon” bites. The special seasoning makes coconut chips taste remarkably similar to bacon, but without all the saturated fat, cholesterol, and sodium.
The flavor of bacon is easier to replicate than you may think. That’s because bacon itself is heavily seasoned and cured (nope, it doesn’t just naturally taste that way), so you can mimic that process to create bacon-like treats with a variety of non-pork foods.
2 tbsp liquid aminos (or reduced sodium soy sauce)
1 tbsp pure maple syrup
3 and 1/2 cups large flaked coconut
Spritz of cooking spray
1 tbsp liquid smoke
1/2 tsp smoked cayenne pepper
pinch of pink Himalayan sea salt
Preheat oven to 325 degrees. In a large bowl - add coconut flakes, drizzle the liquid aminos and syrup mixture and gently toss making sure to coat each flake well, about 45 seconds or so. Scoop the seasoned coconut flakes and place onto a lightly greased, or parchment paper lined, cookie sheet/s. Place in oven and bake for 20-25 minutes. Remove when coconut has a nice browned and caramelized color. Let cool, (it will get crispy as it cools).
Tamari is a premium Japanese soy sauce. While most soy sauces are made with about 50% soybeans and 50% wheat, Tamari soy sauce is made from soybeans with just a touch of wheat or no wheat at all. All San-J Tamari is made with 100% soybeans and no wheat.
Tamari is brewed with 100% soybeans and no wheat. It displays a noticeably richer and smoother taste than regular soy sauce due to higher concentration of soy protein. Made with no artificial preservatives or additives.
Tamari's history dates back to 7th century AD, when it was brought to Japan from China. It has been known since ancient times that cooked and fermented soybeans will produce a tasty, dark red paste, which the Japanese call miso. During the miso ripening process, a protein-rich liquid accumulates. This liquid was given the name tamari, or "that which accumulates." Tamari is the origin of Japanese soy sauce.
Here is a yummy recipe inspired by my mom growing up! My mom introduced me to miso at a early age, I decided to bridge my two worlds of Asia and America! Into this Yummy Mushroom Miso Lentil Pasta!
7 ounces dried lentil pasta
4 ounces oyster mushroom
2 tablespoons olive oil
1 teaspoon sherry vinegar, or white wine vinegar
2 teaspoons red miso paste
3 tablespoons ghee
5 garlic cloves
1/2 cup coconut cream
1 stalk of scallion, finely sliced
1 pinch salt
1 pinch black pepper
Bring a large pot of water to a rolling boil. Season generously with salt until it's nearly as salty as the sea, then add dried pasta. Cook the pasta until just under al dente (a minute less than on its package directions), then drain the pasta and set aside. Chop or pull apart the mushrooms into large, bite-sized chunks. Then, heat a large skillet over high heat with a tablespoon of vegetable oil, and sauté the mushrooms for 3-5 minutes until nicely browned. When they are done, add a little sherry vinegar to the pan with the mushrooms, give them a little toss, and set aside. It’s best to cook the mushrooms in 2-3 batches and not overcrowd the pan to allow them to brown evenly. To start on the sauce, whisk the red miso paste and butter together in a small bowl until it comes together to form a smooth, fluffy paste. In a medium saucepan, add the minced garlic and a tablespoon of oil, and stir-fry over medium heat for 30 seconds to a minute until fragrant. Add in the sautéed mushrooms. Then, add in the miso-butter mixture and cream, and bring this sauce to a boil, stirring gently. Finally, add the cooked pasta into the sauce, and stir until the pasta is well coated. Salt it to taste, and cook for 1-2 minutes until the pasta is al dente, then remove from the heat. Portion the pasta into two bowls, and top with sliced scallions and freshly cracked black pepper.
From Dancing in the kitchen to talking about failures, Today on #KitchenHustle I interview one of my favorite people Marie Forleo. She has been featured on Oprah, interviewed by Tony Robbins, and mentored by Richard Branson. Marie is a powerhouse filled with so much heart and hustle. I have so much respect for her, so I thought who better to share how they FUEL their hustle starting in the kitchen then Marie Forleo. Below is our FULL RECIPE and all about B-School.
1/2 Ripe avocados
1 Hardboiled eggs
1/2 of Organic tomato
Handful Fresh basil
Fresh baby spinach
Dash of crushed red pepper
Maldon Salt Flakes
Extra virgin olive oil
Squeeze of fresh lemon juice
It’s essentially a breakfast bowl with spinach on the bottom, broken up hard-boiled egg, slices of avocado, chopped tomato, chopped fresh basil, all sprinkled with some EVVO, squeeze of lemon juice, dash of crushed red pepper and Maldon salt flakes to taste.
We are all constantly on the go these days, bombarded with social media, notifications, emails, technology slowing down is so essential to maintain a healthy lifestyle these days. Yes I get it we have things to get done, but we are not human “DOERS” , we are human “ BEINGS”, we need to slow down to keep up with the demands of our fast pace lives. This is why I believe meditation is so key to remaining calm, connected to our higher selves, and taping into observation rather than reacting to everything that comes at us. That email can wait, that text message can wait, you don’t need to react to every person. Take time to check in with yourself, take some time to ground yourself, what is your intention for the day? Are you in flow with your day, or are we allowing other people’s agenda’s to run us ? I share my some personal benefits meditation has down for me. Below I have also included some guided meditations I recorded for some of you wanting to wake up or end your day with some mindfulness. Take a 7 day challenge for meditating every morning and see how you feel. There is also such thing as active meditation, such as yoga, walking, making tea, we don’t always have to be in a lotus position. Main point is, take time for you! Honor your spirit!
MY GUIDED MEDITATIONS:
I created these cards as a daily reminder for inspiration ✨✨✨ @spirit_hustle 🙏 Shuffle and pick a card every morning for the perfect reminder of just what we need to hear. Today’s card “ Today I have faith” ☺️ Imagine a little golden ball of light within you, see that light grow, it radiates and expands and touches those you surround. This light protects you, guides you, and leads you to all the right things. This light is the love within, the faith that keeps growing when we are in uncertain stages of our life’s. Live with faith, knowing that everything work itself out, focus on the energy of love rather then fear, see all anxiety dissipate, and your golden light will grows bigger and bigger. This light shields from any negativity and radiates compassion and empathy. Your power is already within you , reclaim it ❤️ if you feel called to join the positivity @Spirit_Hustle movement you can support ↘️ www.SpiritHustle.co
It's the time of the year for social gatherings, these vegan nachos will be the perfect dish to make for your friends & family! Make sure you make enough, these will go quickly
INGREDIENTS: ( 3-5 Servings)
Vegan Nacho Cheese
2 Cups Diced Potatoes ( Boiled)
1 Cups of Diced Carrots (Boiled)
1/3 Cup of Almond Milk
2 Tsp of Celtic Sea Salt
1 Tsp of Lemon Juice
1/2 Cup of Nutritional Yeast
Pinch of Cayenne Pepper
Coconut Sour "Cream" (Dairy Free)
1 Cup Plain Coconut Yogurt
1 Tsp of Lemon Juice
1 Teaspoon of Sea Salt
1 Tablespoon of Raw Cashews
Blend & Use
1 Bag Your Favorite Healthy Sprouted Chips
Sprinkle of Hemp Seeds & coconut bacon
3/4 Cup of Guacamole
1/2 Cup of Pico De Gayo
1 Teaspoon of Lime Juice
3/4 Cup of Organic Corn
3/4 Cup of Black Beans
1 Tablespoon of Jalapeno pickled
Handful of Chopped Cilantro
Make vegan nacho cheese, and sour cream. Add nachos, top it, and serve!
NFL Super Bowl LI is coming up! Are you rooting for PATRIOTS or FALCONS? I grew up always excited for Super Bowl Sunday, not particularly because of Football but because I knew this was a time of getting together with friends and family PLUS all the YUMMY foods. To be honest I don't even know how football really works haha, BUT I love watching the performances and making food for my friends and family. I am sure you are getting ready for a social gathering, and not sure what to bring to your potluck! I got you covered with YUMMY & SIMPLE recipes! Here are my TOP 7 Favorite Super Bowl Sunday Munchies!
1. CAULIFLOWER POPPERS
These are PERFECT bite size munchies, with a nice crunch, and trust me a crowd pleasure. Super EASY to prepare! FULL RECIPE
2. VEGAN NACHOS
Who doesn't LOVE freaking nachos? I know I can LIVE on these! Here is my dairy free cheese they is UNBELIEVABLE! FULL RECIPE
3. BLACK BEAN TACOS
These Black Bean Tacos are great for individual portions! and Simple to assemble! You can put out different toppings and have your guests decorate their own tacos! Leave our the guac and salsa! SUPER YUMMY FULL RECIPE
4. FRESH SPRING ROLLS
For all those who want something lighter and un fried, these are colorful, vibrant, and packed full of FLAVOR FULL RECIPE
5. COLLAGEN STRAWBERRY WONTONS
On a sweeter note, I always like to switch it up on our taste buds, eat savory then sweet, then back :P Here are perfect little bite size wontons, and presentation looks amazing FULL RECIPE
6. ULTIMATE QUINOA BURGERS
During Super Bowl I know some of you LOVE bringing out the grill! YES these are fantastic burgers, with the JUICIEST consistency for you burger LOVERS FULL RECIPE
7. RAINBOW NORI ROLLS
Watchu know about Sushi Rolls? To switch up the flavors during Super Bowl! If you are adventurous try something NEW! FULL RECIPE
I hope you ENJOY these Super Bowl Recipe inspiration! Remember LIFE is about BALANCE not about restriction! Have fun with your friends and family, and be present with those you LOVE! Make sure to stay hydrated, add some lemon to your water and cocktails to alkalize, and take a milk thistle supplement to support your livers! Drink & Drive responsibly or just take a UBER! Use my code for Uber Free Ride Code: charlesc12941ue
Growing up my mom used to make this for me and my sister! it was such a treat, so many bold flavors, not to mention veggies with beautiful turmeric and curry spices. Hope you give this a shot, I shared this with Hallmark’s Home & Family below is the recipe.
GREEN CURRY PASTE: Ingredients:
COCONUT QUINOA CURRY BY CHARLES CHEN
1⁄2 tsp whole coriander seed (or powder)
1 tsp whole cumin seed (or powder)
1⁄2 tsp whole black peppercorns (or ground pepper)
3 small green chilies (I used serrano // stems + most seeds removed)
1 medium green bell pepper (stems and seeds removed // chopped)
5 cloves garlic, peeled
2 stalks lemongrass (tips trimmed, halved, + chopped)
1 heaping Tbsp fresh sliced ginger or 1 tsp ground ginger
6 stalks green onions (sliced // or sub 1/2 cup diced shallot per 6 stalks green onion) 1 Tbsp fresh turmeric (or sub 1 tsp ground turmeric per 1 Tbsp fresh)
1⁄2 tsp sea salt (plus more to taste)
3 Tbsp lemon juice
1 medium lime, zested and juiced
2-3 Tbspavocado oil
1 Tbsp coconut sugar
1. If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes, shaking / stirring occasionally, or until fragrant and slightly deeper in color. Be careful not to burn! If using powder, skip this step.
Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don't have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
To a food processor (or blender with a narrow base), add green chilies, bell pepper, garlic, lemongrass, ginger, green onions (or shallot), coriander, cumin, black pepper, turmeric, sea salt, lemon juice, lime zest + juice, oil / water, and maple syrup (or other sweetener). Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time! It's fine.
Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
Coconut Quinoa Curry
•1 Tbsp coconut oil or ghee
•1 small onion, diced
•1 Tsp of Unsweetend Coconut Flakes For Topping
•4 cloves garlic, minced
•2 Cups of cooked quinoa ( Cooked in Vegetable Broth)
•1 Tbsp fresh grated ginger (or 1 tsp ground)
•1/2 cup green & red bell pepper
•1/2 cup cherry tomatoes halves
•1/4 cup diced mushrooms
•1/3 cup spinach
•1 Tbsp curry powder
•1/2 of juice of a lemon juice
•3 Tbsp of green curry paste ( See below for Paste, made in stone mortar) •pinch cayenne or 1 dried red chili, diced (optional for heat)
•1 cup light coconut milk
•1 cup of veggie pea protein or chicken (optional)
•1 cup veggie stock
•2 tablespoon of fish sauce
•2 teaspoon of tomato paste
•Sea salt and black pepper
•handful of cilantro ( chopped)
1. Make green curry paste ahead of time. Also cook quinoa in veggie broth and add in lemon grass for extra fragrance. Set aide.
2. Start with coconut oil/ghee in deep pan add in garlic, onion, and green curry paste. Cook for 3-4 minutes add in tomato paste, coconut milk. Add in pepper, fish sauce, choice of protein, lemon juice, mushrooms, green & red peppers, ginger, sprinkle cayenne.
3. Add in spinach and cherry tomatoes last, and serve with quinoa 4.Top with cilantro
I recently got back from Taiwan visiting my family and my dad brought me this flower: Butterfly Pea Tea, we dried it and made it into tea served chilled or warm. Butterfly pea is highly valued in Ayurvedic medicine and “has been used for centuries as a memory enhancer, nootropic, antistress, anxiolytic, antidepressant, anticonvulsant, tranquilizing and sedative agent.” Add lemon juice and the color turns pink
1/4 cup dried Blue Butterfly Pea Flower Tea flowers, food grade.
1-2 cups hot water.
1 teaspoon wildflower honey, amount to taste.
1 teapsoon lemon or lime juice, fresh squeezed, amount to taste.
2 lemon or lime slices or wedges, to garnish.
2 cups ice cubes, if serving iced, amount to taste.
Keep it Spicy! My favorite season is squash season, not only is it super hearty, great source of fiber, and so tasty! Here I baked some delicata squash, with spinach, free-range eggs, tomato, topped with salsa verde, sesame seeds, and Jalapeno YellowBirdSauce #NomNom Super EASY & tasty!!!
3 Cups of Delicata Squash ( Seeded & Sliced)
3 Organic Free Range Eggs
Handful of Spinach
1/2 cup of crushed tomatoes
3 tablespoon of salsa verde
olive oil & pink salt to taste
to heat it up i used Yellow Bird Sauce Jalapeno
Bake at 350 for 10-15 minutes until squash is cooked, I put in the eggs towards the end so it doesn’t over cook. Dress it with sauces and sesame! Enjoy!
It’s never just about food, transformation is a deeper connection with ourselves. I got into food and wellness as a means to heal my body. But food was always just surface, when we talk about true transformation we need to talk about our relationship with outside substances. How we use certain things to numb our emotions, to not feel, because we are actually self medicating. I am advocate in diving deeper , understanding our wounds, and healing our past traumas. One of the biggest shifts for me is forgiving, others and myself. Letting go of shame, and loving every cell in my body, changing my thoughts to what actually serves us. When we begin to honor ourselves, and take actions that align with our true potential that’s when miracles occur. Sickness always start within our minds, change your thoughts then shift our habits. One step at a time, and no it’s not going to be easy. But trust me it’s worth digging up, what we don’t heal will just keep coming back until we learn. That’s why we are here, to guide each other back into love
Had a blast sharing recipes at Williams Sonoma Beverly Hills this past weekend. Here is my YUMMY Mac and Cheese recipe I made with the Nutramilk.
1/2 cup roasted salted cashews ( you can also buy these pre soaked)
1 medium peeled carrot, 1/2 potato, 1/2 onion steamed
1/4 cup nutritional yeast
1 tsp white or cider vinegar or fresh squeezed lemon juice
1/2 cup veggie broth
optional 2 tsp earth balance or coconut oil
1 tsp pink sea salt
1/4 tsp onion powder
1/8 tsp ground nutmeg
3 servings pasta of choice, or you can put the sauce over veggies or use it as a dipping sauce
For the recipe I am using this beautiful and easy to use machine I’ve discovered called the Nutramilk, it makes fresh nut milks, nut butters, and even sauces like the one I’m sharing with you
Completely cover the nuts in a bowl with water. Let soak anywhere from 2-6 hours, or refrigerate and soak overnight. Drain fully. Combine all ingredients (including 1/2 cup water, but not including the optional cheese-style shreds), and blend in a Nutramilk until completely smooth. Transfer to a small pot and heat to your desired temperature, stirring optional cheese shreds in at the end. Taste, and add extra seasonings (onion, salt, nutmeg, pepper) if desired – I like to add another 1/2 tsp salt and a pinch more cayenne. Serve over cooked pasta, rice, veggies, etc. I used quinoa and brown rice pasta for this time! Topped off with also some fried onions and green onions
Thanksgiving is almost here! Here are 10 of my yummy thanksgiving friendly recipes! ENJOY!
1. MUSHROOM GRAVY
2. BUTTERNUT SQUASH KALE SALAD
3. VEGGIE COLLAGEN CHILLI
4. MAC & CHEESE
5. PUMPKIN PIE
6. PUMPKIN WONTONS
7. SWEET POTATO PIE
8. COCONUT PUMPKIN PASTA
9. CHOCOLATE AVOCADO MOUSSE
10. BRUSSELS SPROUTS
Here’s a FUN yummy way to #MealPrep during the week. I make sauces separately and combine when ready to eat! Quinoa, Corn, Bell Peppers, Tomatoes, Black Beans. Save the avocados and hemps seed topping for when you are ready to eat.
This just looks so much better than regular meal prep containers
We eat with our eyes
Keeps the veggies fresher with out it going soggy
Easy to store in our fridge
Get creative with each jar!
Dressing on the side:
It’s that SPOOKY time of the year! Halloween is here, this means staying committed to our healthy goals and also not depriving ourselves. I have picked my top 5 favorite halloween recipe swaps for this season. ENJOY!
CASHEW BUTTER CUPS
10 oz dark chocolate 85% or sugar free chocolate
4 tbsp coconut oil
1 cup cashew butter or almond butter
Melt the chocolate with 2 tablespoons of coconut oil and stir until smooth.
Place the silcone mold on a baking sheet. Spoon enough chocolate into each mold to cover the bottom and sides, use a pastry brush to cover sides. You will use about half the melted chocolate for this, remaining will be to cover the tops of each cup. Freeze for 15 minutes.
While that is in the freezer, melt the peanut butter and the remaining coconut oil together and stir until smooth.
Evenly spoon the nut butter mixture into the frozen chocolate cups.
Cover each with remaining chocolate and freeze again for 1-2 hours. Pop out of molds and enjoy!
1/3 cup coconut flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
Pinch of salt
4 eggs, beaten
1/3 cup maple syrup or coconut nectar
1/3 cup coconut oil, melted
2 tbsp almond milk
1 tsp vanilla extract
1/3 cup mini dark chocolate chips
1/2 cup coconut cream
1/3 cup pumpkin puree
2 tbsp maple syrup
1 tsp cinnamon
1/2 tsp vanilla
Preheat the oven to 350 degrees F. Line a muffin tin with 8 paper cups and spray the insides with coconut oil spray to prevent sticking. Whisk together the coconut flour, cocoa powder, baking powder, and salt in a large bowl. Add in the eggs, maple syrup, coconut oil, almond milk, and vanilla. Stir well to combine. Fold in the chocolate chips.
Divide the batter equally into the muffin cups. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Place the muffin tin on a cooling rack and allow to cool for 10 minutes. Remove the cupcakes from the tin and cool completely before adding the frosting.
To make the frosting, stir together the coconut cream, pumpkin puree, maple syrup, cinnamon, and vanilla in a small bowl. Place in the refrigerator for 30 minutes to chill. Frost the cupcakes once they have cooled.
PUMPKIN SPICE COOKIES
1-1/3 c organic pureed pumpkin
2 large eggs
1/4 c melted coconut oil, at room temp
1 full dropper of vanilla Stevia
4 c Blanched Finely Ground Almond Flour
1 tbsp ground organic Cinnamon
2 tsp ground Allspice
2 tsp ground Roasted Ginger
1/2 tsp Aluminum Free
1/8 tsp Himalayan Pink Sea Salt
Pre-heat oven to 350F.
With a large stand-up or hand-held mixer with a whisk attachment, beat the eggs and pumpkin puree on high until doubled in size. Add the coconut oil and vanilla stevia and beat until incorporated.
Mix all of the dry ingredients together in a bowl with a metal wire whisk making sure to break up and clumps of almond flour. You can also sift the almond flour through a fine mesh strainer or tami before adding it to the rest of the dry ingredients.
Turn the mixer on low and slow add in the dry ingredients stopping occasionally to wipe down the sides with a silicone spatula. Once all the dry ingredients are in, turn the mixer to medium and whisk until just incorporated. Do NOT over beat! Once all the dry ingredients are incorporated stop mixing.
Grease a baking sheet tray with coconut oil or use non-stick baking pad.
Bake them for 8 min if you want moist, soft cookies or 10-12 minutes for crispier ones.
Remove them from the oven and allow to cool ON the sheet tray for 15 min before removing them to a rack to cook completely.
STEVIA GUMMY BEARS
1/2 cup fresh lemon juice
3 Tbsp grass fed gelatin
liquid stevia 30 drops
Whisk all ingredients in a small sauce pan.
Heat over low heat until mixture loses its "applesauce" consistency and starts to liquify.
Pour into molds. (I like to transfer the mixture to an easy-pour container first to avoid spills, especially if you have small molds!)
Allow gummies to set. You can either do this by placing molds on a flat surface in the freezer, fridge or on the counter. The freezer is your quickest option and will take about 10-15 minutes to set.
Remove from molds and store in the fridge in an air tight container. These will last about two weeks, although the texture becomes firmer over time, they are still delicious!
RICE CRISPY TREATS
1/2 cup brown rice syrup
1/2 cup almond butter
1 tablespoon coconut oil
1 tablespoon pure maple syrup
1/4 teaspoon fine sea salt, or to taste
1 teaspoon pure vanilla extract
3 1/2 cups gluten-free brown rice crisp cereal
For the chocolate topping:
1/3 cup dairy free chocolate chips
1/2 teaspoon coconut oil
Unsweetened shredded coconut, goji berries, almonds and cacao nibs for garnish
Prepare an 8 inch by 8 inch square pan, by lining it with 2 pieces of parchment paper, one going each way.
In a large pot over low-medium heat, add the brown rice syrup, almond butter, butter, maple syrup, and salt. Stir well until super smooth and heated through. Remove from heat and stir in vanilla extract.
Stir in the rice crisp cereal until thoroughly combined.
Scoop into pan and spread out evenly. Press down with lightly wet fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate topping.
In a small pot or double boiler, melt the chocolate chips and coconut oil over low heat. Once 2/3 of the chips are melted, remove from heat and stir until smooth.
Remove the pan from freezer and drizzle or spread with melted chocolate mixture. Sprinkle with coconut and place in the freezer until firm, about 10 minutes.
Slice into squares. Enjoy
These easy, crispy baked chicken tenders are covered in chickpea crumbs rather than breadcrumbs, for a higher fiber, lower carb delicious meal! They are the perfect blend of crispy, flavorful coating and a moist, delicious inside. Served with my favorite Ellyndale Q Cups. A healthy yet tasty alternative to fast food. Pair with your favorite dipping sauce!
1 lb-1.5lb boneless chicken tenders
1.5 cup milk of choice
1 cup Chickpea breadcrumbs (Brand: Watusee Foods)
1/8 cup italian seasoning
1/8 cup garlic powder
1/8 cup onion powder
1/8 cup paprika
dash of chili pepper
cooking oil spray
Preheat pan on high
Spray some non stick coconut oil
In a medium bowl, mix eggs and milk.
In another medium sized bowl, mix together chickpea crumbs and seasonings.
Dip each chicken tender one by one into the egg mixture, then cover both sides with seasonings to coat. Place on baking dish. Repeat for each chicken tender.
Place on pan for total of 12 minutes, flipping halfway through and spraying again with cooking spray. Cook until golden brown
Serve with Ellyndale Q Cups and veggies
These came out so YUMMY! My protein rich pro-nuts made with TrueFit Vanilla Grass Fed Protein Powder. Also the Dragonfruit Glaze is completely keto friendily ( Mind Blown!)
Two Scoops of TrueFit Vanilla Grass Fed Protein
1/4 Cup of Almond Flour
1/2 Cup of Almond Milk
1 Tsp of Baking Powder
1/4 Cup of Psyillian Husk
Thawed Dragonfruit ( 3 Tablespoon)
4 Tablespoon of Powdered erythritol ( I used Swerve)
4 Tablespoon of MCT Oil
Mix in a bowl, dragonfruit, powdered erythritol, mct oil, until silky smooth.
Mix donut batter ingredients until no lumps. Place into non stick donut baking sheet. I spray or whipe the pan with coconut oil so there’s no stick. Add in batter, and bake at 350 for 8 mins on each side. Let donuts cool, and apply dragonfruit keto glaze. Then add coconut shreds.