Thursday, January 31, 2013

Whole30 "What I put on my plate" Day 25

Tried out a new recipe today- and I loved it. I was about to go out to eat, and then I though to myself. Man, I want chicken strips SOO BAD! My very next thought was, too bad I can't eat bread crumbs. But wait- I can eat coconut. Cheers to a new recipe!

Meal 1:  3 eggs this morning (was planning on a super small lunch) with sauteed fire roasted bell peppers (Frozen section of TJ) in ghee. Of course, throw in that half an avocado for your fats. 

Meal 2:  I forgot to take a photo :( Sorry. But I ate, the other half of my avocado, 5 celery sticks, 2 hard boiled egg WHITES and a handful of cherry tomatoes. (small lunch, I know). 
Meal 3:  I made some sweet potato fries (step by step recipe soon) but for now. Cut up wedges of sweet potato, coat evenly with coconut oil, sprinkle some paprika (~2 tsp) and cayenne (~1 tsp) and bake at 400 for 30 minutes. 
Then for the "Chicken fingers" I had a 5 oz chicken breast that I "butterflied" and cut into 1 " strips. I then seasoned the strips with black pepper and paprika. I'm trying to limit my "additive salt" intake while on the Whole30 so that's why I omitted salting the chicken. Then I dipped my strips in a 1 egg white wash and then into my unsweetened shredded coconut. Do that with all the stipes. Bake at 400 (alongside your fries) for 20 minutes. 
You have to try these... try them NOW!

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