GAPS Chicken Nuggets (with beets and kale on the side):
These chicken nuggets are pretty popular here. I’m not much of a photographer but here’s a pic from supper tonight.
5 boneless skinless chicken breasts
2 eggs, beaten with a fork
1 c. coconut flour
1 T. salt (Real Salt or sea salt)
1 tsp pepper
1/2 tsp paprika
1/2 c. lard (or more) Here is a link to a post from the A Little Bit of Spain In Iowa blog on how to render your own lard in the crockpot. I love her discussion of the health benefits of pastured lard! ***Do not buy store bought lard. It is hydrogenated…this = TRANS FATS! Nasty!
Mix up the coconut flour, salt, pepper and paprika. Cut the chicken breasts into bite size pieces (or however big you want). Dip the chicken in the eggs, dredge the egg-covered chicken pieces through the coconut flour mixture and fry in lard. I don’t really have an amount of time they cooked (sorry) – just fry til the breading is browned and the inside is no longer pink.
Serve with honey mustard sauce: equal parts raw honey with mustard. Mix up in a bowl. Doesn’t get much easier than that.
A side of beets and kale…
6-8 beets (I used chioggia beets, they are so sweet!), sliced
1 bunch organic kale, chopped
4 garlic cloves (more or less, I happen to LOVE garlic), chopped
1-2 T. herbes de provence (I used Frontier brand, no preservatives or random weird add-ins. You can of course make this without it, but it’s so good I don’t know why you’d want to.)
Real Salt or sea salt to taste
olive oil for sauteeing
Peel and slice the beets, cook until tender in the olive oil. Add the chopped kale and cook for a few minutes longer until it is wilted. Add your seasonings and garlic at the end. Cook another minute or so.
Eat up and enjoy!!!
This post was shared at Butter Believer’s Sunday School; The Better Mom’s Mondays Link Up; The Prairie Homestead’s Homestead Barn Hop; Real Food Forager’s Fat Tuesdays; The Tasty Alternative’s Allergy Free Wednesdays; Kelly the Kitchen Kop’s Real Food Wednesdays;