Quinoa Chicken Nuggets

These little nuggets are delicious. And they are so crispy! I really enjoyed making and eating chicken nuggets this way. They are baked, not fried which is so much better.

Ingredients

Boneless, skinless chicken breasts or tenders, cubed
⅔ Cup of gluten-free flour
¼ Teaspoon of pepper
3 Eggs (I used 2 eggs)

2 Tablespoons of water
2 Cups of cooked quinoa (I used about a cup and 1/2)

Coconut oil cooking spray

Directions

1. Cook the quinoa according to the package directions

2. Preheat the oven to 425 degrees and line baking sheet with tin foil and spray with cooking spray

3. In a small bowl mix the flour, salt, and pepper

4. In a second bowl whisk eggs and water

5. Place the quinoa in a third bowl
6. Dredge the chicken pieces in flour mixture, then eggs, then quinoa. Coat well and place on the baking sheet
7. Lightly spray the chicken nuggets with cooking spray (this helps them get extra crispy, but I skipped this)

8. Bake for 15-20 minutes until the nuggets are cooked through and browned

Thai Chicken Bites

These Thai chicken bites were easy to make. I put them over a salad and I did not need nay dressing. I used a little too much red pepper flakes, so be careful when adding those.

Ingredients

Bites:

Boneless, skinless chicken breasts, cubed 
1 Large egg
1 Cup of any milk (I used almond milk)
1/2 Cup + 2 Tbsp of gluten-free flour (You can use regular flour)
2 Tsp of raw honey (You can use maple syrup)
2 Tsp of rice vinegar
1/8 Tsp of red pepper flakes
Coconut oil cooking spray 
Green onions, chopped

Sweet Chili Sauce:
1/4 Cup of honey (You can use maple syrup)
2 Tbsp of rice vinegar
1 Tbsp  of water
1 1/2 Tsp of cornstarch
1/2 Tsp of  garlic powder
1/4 Tsp of red pepper flakes

Directions

1. In a medium bowl, add bites ingredients, except for the chicken and green onions, and whisk all together

2. Add the chicken and stir to combine
3. Preheat a pan on medium heat and spray with cooking spray

4. Drop spoonfuls of the battered chicken on the pan and cook for 3 - 4 minutes, then flip and cook for another 3 - 4 minutes or until golden brown
5. To make the sauce, add the sweet chili sauce ingredients to a small pot and bring to a boil

6. Cook until the sauce has thickened a bit. Add more water if sauce is too thick 

7. Arrange chicken bites on a platter, drizzle with the sauce, and sprinkle with green onions

Chicken with Mustard Creme Sauce

This recipe wasn't anything special. I had to change the recipe to make it dairy free and I think that is why the sauce wasn't thick. I used almond milk instead of half and half. It tasted good but I don't think I will be making this again.

Ingredients

Boneless, skinless chicken breasts
1 Tbsp of olive oil
¼ Tsp of salt and pepper
½ Cup of gluten-free low-sodium chicken broth
1 Cup of half and half (I used almond milk)
3-4 Tbsp of Dijon mustard
1 Tsp of dried tarragon 

1 Tsp of dried oregano

Directions

1. Preheat the oven to 350 F
2. Add the olive oil to a large pan and heat over medium-high heat
3. Season the chicken breasts with salt and pepper

4. Add the chicken to skillet and saute until golden, about 3-4 minutes per side

5. Transfer the chicken to a baking dish and cover with foil

6. Bake the chicken for 12-15 minutes or until cooked through
7. Pour the chicken broth into the hot pan. Whisk in the half and half, mustard, tarragon, and oregano

8. Whisk for 4-6 minutes over medium heat until thickened

9. Once the chicken is cooked, remove the foil and pour the sauce over chicken and serve 

Pancake Muffins with Turkey Sausage

I really enjoyed these! I loved them a lot. It was so much faster and easier to make pancakes in a muffin tin, than in a pan. 

Ingredients

Gluten free pancake mix (I used Bob Mill's)
1 Egg
3/4 Cups of almond milk (or any type of milk)
1 Tablespoon of olive oil
Turkey sausage (I used a pre-cooked one)
Organic maple sryup
Coconut oil cooking spray

Directions

1. Preheat the oven to 400 degrees and spray a muffin tin with cooking spray
2. Mix the pancake flour, egg, milk, and oil together. Then let it stand for a few minutes
3. Pour a little of the pancake mix into each muffin cup
4. Place a piece of cooked sausage in each muffin cup
5. Pour a little bit more pancake mix over the sausage (each muffin cup should be filled up 1/2 way)
6. Bake for about 15-20 minutes or until done
7. Take each muffin out of the tin and drizzle with maple syrup 

Sweet and Spicy Paleo Chicken Fingers

Another great way to make chicken fingers (tenders). I thought they were really good! They are simple to make. You can also make these with using a lot of hot sauce or a little. I will be making these again.

Ingredients

2 ¼ Cups of almond flour
¼ Teaspoon of pepper
2 Eggs
Chicken tenders (or chicken breasts sliced in half)
¾ Cup of honey
⅓ Cup of hot sauce (I used Frank's and I used a little less than 1/3)
½ Teaspoon of garlic powder

Directions

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper
2. Place the almond flour and pepper into a bowl and stir it together

3. Place the eggs in another bowl with a splash of water and whisk them
4. Dip the chicken tenders, one at a time, into the flour then into the egg then into the flour again

5. Lay the chicken tenders on the baking sheet and bake the chicken for 25 minutes, or until it is crispy 
6. While the chicken is baking prepare the sauce

7. In a pan mix the honey, hot sauce and garlic powder together and bring to a boil, then set it aside
8. When the chicken is done, dip each of the tenders in the sauce then lay them back on the baking sheet. Save any extra sauce
9. Put the chicken back in the oven for 5 minutes 
10. Once done, put the chicken on a plate and pour the extra sauce on the chicken

Homemade "Clif" Bars

These came out not as I expected. I did not have the right size pan (was too big), so they came out a little thinner than I wanted. I will have to double the recipe  next time. They taste delicious though.

Ingredients 

3/4 Cups of gluten-free quick oats or rolled oats 
1/8 Tsp of salt
1 Cup freeze-dried strawberries (You can use freeze-dried raspberries or blueberries)
1/3 Cup of almond butter or nut butter of choice 
1/4 Cup of agave or honey (I used honey)

Directions

1. Line a pan with parchment paper, and set aside

2. In a food processor, process the freeze-dried berries until they are broken up into tiny pieces or powder

3. Stir all dry ingredients together in a bowl, then stir in the nut butter. (Make sure the nut butter is mixable.) 

4. Add in the honey and mix until a sticky dough forms

5. Transfer the mixture to the prepared pan, and smush down evenly into the pan with a second sheet of parchment paper

6. Freeze the pan for an hour, then cut into bars 

7. Store in the refrigerator for a few days or freeze them

Honey Chilli Chicken

Another different and inventive chicken recipe that was delicious! It was very easy to make. It takes some time to cook, but it is worth it in the end.

Ingredients

Chicken breasts, cubed
Gluten free flour
Coconut oil 
1 Teaspoon of ginger
2 Tablespoons of honey
2 Teaspoons of cornflour
1/3 Cup of water
1 Tablespoon of sweet chili sauce
1/3 Cup of lemon juice
2 Teaspoons of gluten-free soy sauce

Directions

1. Cube the chicken and coat lightly with flour 
2. Fry  the chicken in batches in the hot oil until golden brown or until chicken is cooked through
3. Once cooked, remove the chicken from the oil and place on a dish lined with paper towels
4. Pour off excess oil leaving one tablespoon of oil in the pan
5. Add the ginger to the pan, then the honey and stir 
6. Add the cornflour, water, chilli sauce, lemon juice and soy sauce
7. Stir until sauce boils and thickens
8. Add the chicken pieces to the pan and toss in sauce until the chicken is coated and heated through