Chicken Parmesan

Another jam packed weekend in the books.

Last night I made some chicken parm.  This is something that you can make for non-paleo people, and they’d have no idea.  Nothing is really different, except you use almond flour to bread the chicken.

Chicken Parmesan

• 4 chicken breasts
• ¾ C almond flour
• ½ tsp sea salt
• 1 egg beaten

TOMATO SAUCE:

• 1 TBSP EVOO
• ¼ tsp oregano
• 2 cloves garlic, minced
• 24 oz. tomato sauce
• 1/2 TBSP sea salt (add more to taste)

TOPPING: (optional)

• 1 cup grated mozzarella

Preheat the oven to 425F.

For the sauce:  Heat the olive oil, garlic, and oregano in a pan. Sauté a few seconds until fragrant, then add the tomato sauce and salt.  Simmer for 15 minutes.

In a separate bowl, mix together the almond flour and sea salt.  In another bowl, beat the egg.  Preheat a skillet.  Dip the chicken cutlets one by one into the egg mixture, and then dredge them in the almond flour mixture.  Add a small amount of olive oil to the pan and fry cutlets until golden brown on each side.  Place the pan fried cutlets on baking sheet.  Place some mozzarella cheese (optional) over the top of each cutlet, and bake for about 7 minutes until cheese melts.  Serve immediately with tomato sauce.  You can make gluten free pasta (as a little treat), or spaghetti squash with it.

For Breakfast:

Blueberry Carrot Parfaits

• 2 large carrots, shredded
• ⅔ C. almond butter
• 2 eggs
• 3 TBSP honey
• 2 TBSP coconut flour
• 1 TBSP cinnamon
• ½ tsp baking powder
• pinch of salt
• 1 can full fat coconut milk, refrigerated overnight (important!)
• 1 tsp vanilla extract
• 1 tsp honey
• 1 C. fresh blueberries
• 1 TBSP maple syrup

Preheat oven to 350 degrees.  Place carrots in blender and blend well.  Put shredded carrots in bowl and add almond butter and eggs and mix well.  Then add honey, coconut flour, cinnamon, baking powder, salt and mix well.  Grease an 8×8 baking dish with coconut oil, pour batter into the dish and place in oven.  Bake for 35-40 minutes or until the top of the cake has a nice crust.   Let cool before cutting in bite sized cubes.  Add fresh blueberries to a pan with maple syrup.  Place on stove, stir frequently, mashing blueberries.  You want to cook it down so it thickens a bit.  Takes about 15 minutes.  Then scoop out the coconut cream that has hardened and risen to the top of the can.  Place coconut cream in a bowl and mix with fork, then add vanilla extract and honey. It turns into whipped cream.

Now layer the parfaits. Carrot cake, coconut milk whipped cream, blueberry sauce, then repeat.

“Monday is the perfect day to correct last week’s mistakes.”