Foodie Friday – Gluten Free Chicken Nuggets

A great way to avoid eating junk food is to enjoy wholesome homemade versions of your favorite processed foods. Fast food chicken nuggets are filled with MSG, sugar, gluten, sodium phosphates and other toxins, but not these healthy homemade nuggets. Enjoy these nuggets guilt-free! Servings: 80 nuggets Here's what you need: 3 boneless skinless chicken breasts 1/4 cup almond flour 1/4 cup arrowroot starch 1/2 teaspoon salt dash of pepper 3 Tablespoons Dijon mustard (gluten free) 3 eggs 3 Tablespoons olive oil 1 box Mary's Gone Crackers, gluten free crackers, ground to crumbs 1 cup nutritional yeast Preheat the oven to 400 degrees F. Lightly grease 2 baking sheets with olive oil. Rinse the chicken breasts and pat dry. Place between two sheets of parchment paper and pound it down to ½ inch thickness. Trim off any excess fat and cut into 2-inch strips. Cut the strips into about 80 2×2 inch nuggets. Arrange 3 shallow bowls next to your prepared baking pans. … [Read more...]

Foodie Friday – Tender Slow Cooker Chicken Breast

Putting dinner in the slow cooker before you leave for work in the morning is one of the easiest ways to ensure that you'll be eating a healthy dinner that night. This chicken breast comes out so tender that it literally falls apart - it's delicious. Makes: 6 Servings  Here's what you need... 1 Tablespoon olive oil 1 small red onion, chopped 1 small yellow onion, chopped 3 garlic cloves, minced 3 lbs organic, boneless, skinless chicken breasts salt and pepper 12 dried figs, chopped 1 cup butternut squash, chopped 1 cup chicken broth 1 teaspoon dried rosemary 2 Tablespoons fresh tarragon, chopped 2 Tablespoons fresh sage, chopped In a large skillet place the olive oil over medium heat. Add the onions and garlic and sauté for 5 minutes. Rinse the chicken and pat dry. Season with salt and pepper. Add to the skillet, browning each side for about 5 minutes. Transfer the contents of the skillet to your slow cooker and top with the remaining … [Read more...]

Foodie Friday – Healthy Mini Muffins – Cleveland Fitness

Need a quick breakfast or snack item that won't erase that awesome workout you just did this morning? Whip up a batch of these gluten and sugar free mini muffins and stock your fridge with the perfect on-the-go snack. Servings: 24 mini muffins  Here's what you need: 1/2 cup blanched almond flour 1/2 cup flax meal 1 Tablespoon coconut flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3 eggs half of a ripe banana, mashed 1/3 cup coconut crystals 2 Tablespoons pure maple syrup, grade b 1/4 cup coconut milk, canned, full fat 2 Tablespoons almond butter 1 teaspoon vanilla extract 1 Tablespoon coconut oil, melted 1/2 cup golden raisins 1/2 cup raw pecans, chopped Preheat oven to 350 degrees F. Lightly grease a mini muffin pan with coconut oil. In a medium bowl combine the almond flour, flax meal, coconut flour, baking soda, salt and cinnamon. In another medium bowl combine the eggs, banana, coconut crystals, maple … [Read more...]

Foodie Friday – Sweet & Smokey Chicken – Cleveland Fitness

This chicken has awesome flavor and is quick to make on a weeknight. Serve with a leafy green salad and a side of asparagus or broccoli for the perfect flat abs meal. Makes: 4 Servings   Here's what you need... 4 bone-in, skin-on, organic chicken thighs 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon ground cumin 1 Tablespoon olive oil 1/4 teaspoon allspice 1/2 teaspoon onion powder 1 packet Stevia dash of salt and pepper Preheat oven to 425 degrees F. Rinse the chicken and pat dry. Place in a large ziplock bag. In a small bowl combine the remaining ingredients. Add to the ziplock bag and toss until the chicken is fully coated. Place the coated chicken thighs on a broiling pan. Bake for 40 minutes. Nutritional Analysis: One serving equals: 248 calories, 18g fat, 428mg sodium, 1g carbohydrate, 0g fiber, and 18g protein … [Read more...]