Coconut Chicken Nuggets with BBQ Sauce “Paleo”

These are by far the best chicken nuggets I have ever had! This recipe is a must try. Prepare the BBQ sauce first.

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Nugget Ingredients:

  • 1 Pound ground chicken
  • 1 Egg yolk
  • 1 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 cup + 1/2 cup almond flour (or preferred flour)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup coconut oil
  • Salt & Pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. In bowl combine 1/4 cup flour, 1/2 cup coconut and salt & pepper, mix to combine.
  3. In separate bowl combine the ground chicken, 1/2 cup flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated.
  4. In sauté pan, melt coconut oil on medium heat. Take about 2Tbsp work of chicken mixture and form into a nugget and then coat with the coconut and almond mixture. Repeat with remaining chicken. You should make about 15-18 chicken nuggets..
  5. In small batches place nuggets into heated coconut oil and cook on each side for about 3-4 minutes.
  6. Transfer nuggets to a parchment lined bake pan and place in oven for 4-5 minutes to allow chicken to cook through. Repeat with remaining nuggets.

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“BBQ” Sauce Ingredients:

  • 3/4 cup fresh orange juice
  • 2Tbsp apple cider vinegar
  • 1 sm. 156ml can organic tomato paste
  • 4Tbsp shallots, minced
  • 4 cloves garlic, minced
  • 1/2tsp mustard powder
  • 1/2tsp paprika
  • 1/2tsp salt
  • 1/4tsp pepper
  • 1Tbsp coconut oil

Directions:

  1. Heat coconut oil in sauté pan over medium heat.
  2. Place minced shallots and garlic in sauce pan until soft.
  3. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.
  4. Let cool if desired.

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Duplicated many times more 👇🏽👇🏽

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👇🏽While on Keto

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Thanksgiving!

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This thanksgiving was delicious and healthy! My mom made her vegan stuffed squash and homemade bread. My sister made her “tofurky” (no it doesn’t taste or look like turkey but it’s delicious) and mushroom gravy. I made a small 4lb roasted chicken, roasted vegetables, brussel sprouts, cranberry sauce and a no-bake vegan pumpkin chocolate pie with coconut whip, My portion of food I cooked as follows:

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The roasted chicken was pretty easy, small little 4 pounder. Stuffed it with stuffing and rosemary sprig and brushed butter over and added pepper, garlic and spike seasoning.  Cooked for 1.5hrs @ 375ºF

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For the roasted vegetables I sliced up 2 large beets, 4 yams, 4 small red potato nuggets, 1/2 sweet onion sliced, and clove of garlic tossed in extra virgin olive oil, fresh thyme, oregano and rosemary (added some dried spices pepper/garlic/nutritional yeast/spike).  I cooked the beets first for 15 minutes then added the rest of the mixture and cooked for 45 more minutes.  This fed 6 people and had lots of leftovers – adjust accordingly.  Nothing special happened with the brussel sprouts, I just pressure cooked them, easy done!

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My moms stuffed squash and pumpkin – this recipe is very detailed, I may post in future

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…. stay tuned

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This is my sisters “tofurky” as you can see it looks nothing like a turkey but a pie and is cut like a pie.  She food processes tofu and add spices and molds it over sieve then it’s stuffed in the center with stuffing marinated on top and baked in the oven.  It is a very good twist on tofu.

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Now the best for last … Chocolate pumpkin cheesecake! Recipe as follows:

No-Bake Chocolate Pumpkin Pie

  • 2 cups pure pumpkin puree
  • 1 tsp pure vanilla extract
  • 2 tsp cocoa powder
  • 1 cup vegan chocolate chips (can use regular if you want)
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp all spice
  • Optional sweetener (taste first) I used 1 tbsp honey

Melt the chocolate chips, throw everything in food processor and blend until very smooth. Pour into a cooked pie crust and refrigerate for at least 12 hours, the longer you let sit the firmer it will get (I let my rest for 3 nights before enjoying).

For the crust I experimented, I used 1 large banana (not too ripe – slightly green) and blended in food processor and added 1-1/4 cup of whole wheat flour and ½ tsp cinnamon (feel free to add 1 tbsp of raw sugar).  Transfer the dough onto clean surface and incorporate 1-3 tsp of warm water, you want enough so the dough is not crumbly but not too wet.  Roll dough with rolling pin or round glass lifting often to form circular shape, once thin enough drape over 9” greased pie pan and bake for 10 min at 350ºF. Let cool completely before adding your filling.
Topped with coconut whip, all I did was take two cans of full fat refrigerated coconut milk and drained out excess liquid, you should be left with chunky coconut.  Whip that up with hand mixer and add sweetener (I used 2 tsp maple syrup) if needed and cinnamon. Voila “Coconut Whip”

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I ate way too much, now time to hit the gym hard all week to work of this food baby!

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Chocolate Peanut Butter Froyo

Chocolate Peanut Butter Froyo

Chocolate Peanut Butter Froyo:

1-1/2C 0% Greek Yogurt
3 Tbsp natural peanut butter
2 Tbsp unsweet cocoa
1 Tbsp honey
1/2 cup unsweet almond milk (or milk of choice)

Blend all together with hand blender, pour into ice cream maker and use according to your maker. If you don’t have a ice cream maker than you can always put in freezer stirring every 45minutes or so (takes longer obviously). Serve soft or store in freezer.

Toppings are endless, here I have organic dark chocolate wafers chopped, 1/2 of one of my almond “fudge” bars chopped, walnuts, chopped 85% dark chocolate, natural and dark chocolate peanut butter melted and drizzled over top. Choose whatever toppings you like!
This was a submission for #FroyoWars