Almond Crusted Chicken with Twice Baked Sweet Potato and Steamed Broccoli

Almond chicken, sweet potato, broccoli

This is a great meal idea for one of those nights when you are not sure what to make, but you want it simple and yummy.

As I mentioned before, I use almond flour (or almond meal) quite often. I prefer Trader Joes brand because it is simply just almonds, nothing added. I like to use it in place of bread crumbs to bread just about anything. It’s a great healthy alternative and personally, I like the flavor better than regular bread crumbs. It can also be used for baking, but we’ll get to that later on another post.

Almond Meal

Almond Crusted Chicken

3-4 Chicken Breasts
1 tbsp Shallot, minced
1-1 1/2 cups Almond Flour
4 tbsp Grapeseed Oil
3-4 tbsp Fresh Rosemary, chopped
Salt and Pepper to taste

Heat oil in a skillet on medium heat. Sauté the shallot for a minute. Meanwhile, pour almond flour on a shallow bowl or plate.

Sprinkle salt and pepper and rosemary on both sides of the chicken breasts. Bread chicken breasts with almond meal on both sides and place in skillet. Top with more rosemary if you have any left. There’s no need for eggs or heavy cream to make the almond stick, it’s fine without it and you save on calories.

Almond crusted chicken

Cook for about 4-5 minutes on each side or until juices run clear when inserting a knife in the thickest part and it is no longer pink in the middle.

Twice Baked Sweet Potato

I had previously told you about microwaveable sweet potato. This time I decided to go just a tad on the traditional route. I got regular sweet potato and used Ghee in place of butter. Ghee, you say? Ghee is an organic clarified butter. It has no transfatty acids, No GMOs and it is lactose and casein free.

‘Honoring a traditional Indian method, pure organic butter is slowly cooked to coax out water and milk solids. What remains is traditional delicious Ghee – a luxurious golden, semi-soft spread with a rich buttery taste and aroma.’-Purity Farms

Ghee

This is super easy…

Bake 2 sweet potatoes at 400°F for 60 minutes, or microwave for 10 minutes then bake for 15 minutes.

Take out of the oven and scoop out all of the insides and in a bowl mix with 2 tablespoons of ghee and 1 tbsp cinnamon. Pace back into skins and bake for another 5-7 minutes.

Complete meal with steamed broccoli or any green vegetable.

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Paleo Herbed Bread

Paleo? What the heck is Paleo, you may ask. If you haven’t heard about the Paleo diet it is based upon eating contemporary foods from the food groups that our hunter-gatherer ancestors would have thrived on during the Paleolithic era, or Stone Age. You may be thinking ‘great! Another fad diet’, I don’t blame you, I thought the same thing. Then I looked more into it and realized it wasn’t so bad, in fact it’s helpful for what I wanted to achieve, which is cutting out processed foods as much as possible.

I don’t follow the Paleo diet to the letter, or any specific diet for that matter. But I do search for Paleo recipes quite a bit, some are ok, some not so ok, but for the most part most have been pretty delish.

I love bread, and all the bad bad carbs, but I made a decision to cut it out of my lifestyle as much as possible but not completely, I do indulge every once in a while. And upon perusing the holy grail that is Pinterest, I came across this Paleo friendly bread from Multiply Delicious. I did not revise this recipe, but I do want to share it because I will post later on how to use this deliciousness in other recipes.
This recipe is so ridiculously simple, and I had all the ingredients already on hand, so you may too.

Paleo Herbed Bread

1 ½ cups blanched almond flour
2 tablespoons coconut flour
2 tablespoons golden flaxseed meal
2 tablespoons fresh herbs of choice (I used rosemary and thyme), chopped
¼ teaspoon sea salt
1 ½ teaspoons baking soda
5 eggs
¼ cup coconut oil, melted
1 tablespoon apple cider vinegar

Preheat oven to 350° and grease a loaf pan. Set aside.
Place almond flour, coconut flour, flax, herbs of choice, salt, baking soda in a food processor and pulse together to combine. Pulse in eggs, oil, and vinegar.
Pour batter into prepared loaf pan and bake for 25 to 30 minutes or until golden and a toothpick inserted in center comes out clean. If the top is getting too brown place a piece of aluminum foil over the top to keep the top from over browning.

This bread is delicious by itself, I like to spread a little bit of coconut oil as my ‘butter’. YUM!