So Dr.Oz was on my vision board for a year before it actually happened. Don’t stop believing, keep putting in the work. Your time will come have patience
ALMOND CRUSTED TILAPIA TACOS
For all my TACO lovers out there <3 Here is my Fresh Tilapia Collagen Tacos Coated with Chopped Almonds, Spices & NeoCell Collagen to give that EXTRA full batter CRUNCH! Cooked with coconut oil, Perfectly golden crisp, and nice and moist on the inside :) FULL RECIPE BELOW
INGREDIENTS:
TACO FILLING
2 Tilapia Fillets, cut in half lengthwise
2 eggs, whisked
1 Tsp of Neocell Super Collagen Powder
1/2 Cup Quinoa Flour
1/2 Cup Almonds, chopped finely
1/2 Cup Coconut Chips, crushed (optional)
2 Tbsp of Coconut Oil
1 Tsp of Soy Sauce
Salt and Pepper to taste
Chili Flakes
Corn Tortilla
Sprouts
MANGO SALSA
1/2 Avocado
1/3 Cup Mango, diced
1/3 Cup Cherry Tomatoes, chopped
1 Shallot, diced
1/4 Cup Cilantro, chopped
Juice of 1/2 lemon
Salt and Pepper
INSTRUCTIONS:
Add soy sauce to whisked eggs in one bowl. In another bowl, mix quinoa flour, Neocell Super Collagen Powder, salt and pepper. Mix all ingredients for mango salsa in a separate bowl and set aside.
Dip both sides of tilapia fillets in egg mixture, then dry flour mix, back to egg mixture and lastly, into the chopped almonds (or coconut chips) making sure it sticks on both sides. Heat coconut oil until it is melted into a liquid. Add the tilapia fillets on medium-high heat. Cook for about 4 minutes on each side. Flip the tilapia when you see a nice brown crisp forming.
Cut cooked tilapia fillets accordingly to arrange in a taco. On a toasted corn tortilla, spread avocado. Place tilapia fillet. Top with salsa, sprouts, and extra lemon juice. Enjoy!
IF YOU ARE GOING TO BE VISITING EXPO WEST 2017, I WILL BE PRESENTING FRIDAY & SATURDAY WITH NEOCELL AT BOOTH #1645 SHARING NEOCELL COLLAGEN RECIPES! COME SAY HI & DANCE WITH ME
If you are looking for a high protein snack or appetizer before your main course this is delicious and simple! Enjoy full recipe below
CHICKEN SKEWERS
1 pound organic chicken
2 tablespoons reduced-sodium soy sauce
1/2 tablespoon fish sauce (or additional 1/2 tablespoon soy sauce)
1 tablespoon of curry paste
2 tablespoons freshly squeezed lime juice (from 2 small, juicy limes)
1 tablespoon coconut oil or grapeseed oil
1 tablespoon Sriracha sauce
2 teaspoons ground ginger
2 cloves garlic, minced
Ingredients
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)
Instructions
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.
INGREDIENTS:
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
INSTRUCTIONS:
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.
When we slow down we actually speed up and become more productive. I speak to leading meditation expert Emily Fletcher founder of Ziva Meditation today about her new book Stress Less, Accomplish More.
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!
INGREDIENTS:
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
INSTRUCTIONS:
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.
Marie Forleo and Charles Chen
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.
INGREDIENTS:
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
Vegan Superbowl Nachos by Charles Chen
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
Nachos
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
INSTRUCTIONS:
Make vegan nacho cheese, and sour cream. Add nachos, top it, and serve!
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!!!
INGREDIENTS:
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
sesame seeds
olive oil & pink salt to taste
to heat it up i used Yellow Bird Sauce Jalapeno
INSTRUCTIONS:
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
INGREDIENTS
1 large butternut squash (about 3 pounds), peeled cut into 3/4" cubes
1/2 cup, plus 4 teaspoons extra-virgin olive oil, divided
pinch of himalayan sea salt
add 1/4 cup of figs
handful of pecans
Freshly ground black pepper
1 tsp crushed garlic
1/4 cup cherry tomatos
1/4 cup fresh lemon juice (from 1 large lemon)
2 teaspoons pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon finely chopped shallot
1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
1 cup finely grated Parmesan cheese (optional) (1 1/2 ounces)
1 cup pomegranate seeds (from 1 large pomegranate)
PREPARATION
Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35–40 minutes. Remove garlic and squash from oven and set aside to cool.
Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add hemp seeds and cook, stirring occasionally, until about half are golden brown, 2–3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Add roasted squash, Parmesan (optional), and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.
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.
Ingredients
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
Instructions
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
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
INGREDIENTS:
10 oz dark chocolate 85% or sugar free chocolate
4 tbsp coconut oil
1 cup cashew butter or almond butter
INSTRUCTIONS:
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!
PALEO CUPCAKES
INGREDIENTS:
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
FROSTING:
1/2 cup coconut cream
1/3 cup pumpkin puree
2 tbsp maple syrup
1 tsp cinnamon
1/2 tsp vanilla
INSTRUCTIONS:
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
INGREDIENTS:
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
INSTRUCTIONS:
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
INGREDIENTS:
1/2 cup fresh lemon juice
3 Tbsp grass fed gelatin
liquid stevia 30 drops
INSTRUCTIONS:
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
INGREDIENTS:
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
INSTRUCTIONS:
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!
INGREDIENTS:
1 lb-1.5lb boneless chicken tenders
1-2 eggs
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
sea salt
pepper
cooking oil spray
INSTRUCTIONS:
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!)
INGREDIENTS:
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
1 Egg
Keto Dressing
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.
INSTRUCTIONS:
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.
