So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Tuesday, March 29, 2011

Oven "Fried" Chicken with Roasted Brussels Sprouts and Parsnip Mash

So, I had some chicken (I had added some olive oil, S&P, and garlic and onion powders to it last night when I was prepping it) in the fridge that I was just going to bake tonight, but that sounded boring, so I experimented.

Oven "Fried" Chicken
Boneless skinless chicken breasts (although this would work great with tenders!)--like I mentioned, it had sort of been marinating overnight in some EVOO, S&P, and garlic and onion powders.
1 C ground coconut (I just put my regular flakes in the food processor)
1/4 C ground almonds (I was just seeing if my food processor would actually grind them, so I used it--not necessary)
Seasonings of your choice (paprika, garlic powder, onion powder, S&P....whatever your feeling!)
Egg wash, if your chicken hasn't been marinating like mine was.
Preheat oven to 400. Line cookie sheet with tin foil and spray with Pam (I know, not 100% clean, but whatev). Place coconut flakes and ground almonds in dish and season with whatever you're choosing. Place egg wash in another dish (if using). Dip chicken in egg wash, and then in coconut "crumbs" until well coated. Place on baking sheet and bake for 40 minutes or until done.

Roasted Brussels Sprouts
Brussels sprouts trimmed and cut in half
Roast at 425 for 30-40 minutes shaking every 10 minutes or so until nice and browned.

Parsnip Mash (I needed a side dish)--Beware: your house will smell like armpits while they're boiling.
Bag of parsnips
Chicken stock
Coconut milk
Peel Parsnips and cut into 1 inch rounds. Place in saucepan and cover with 1/2 water and 1/2 chicken stock. Bring to boil and simmer for 20 minutes. Drain. Mash and add coconut milk to desired consistency and season with S&P.

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