Holy hiatus! I just returned home to Charlotte after 3 weeks of traveling to New York, Boston, and Florida. Had such a great time seeing friends and family, especially my nephew Jaxon who is the cutest, sweetest boy ever!
I couldn’t be more excited to be home and back in my normal routine. Obviously, its common to eat out a lot and grab a few drinks when on vacation or getting together with friends you haven’t seen in a long time, but 3 weeks in a row can certainly be taxing on the body. When we’re home, Casey and I eat very clean. We love to cook, or more conveniently eat Custom Fit Meals, which I’ll be talking about in the very near future.
I have been searching online for a Gluten Free Breadcrumb recipe. I wanted something that was super easy to make, and truly replicated the crunch and flavor that breadcrumbs have. I know it can be purchased in the grocery store, but as long as I already have the ingredients in my kitchen, I just feel better about making things myself and knowing exactly what it is that I’m putting into my body.
Paleo Effect is a website I stumbled upon during my search. I tried their breadcrumb recipe for lunch yesterday and made some delicious chicken fingers!
½ cup Almond Meal or Almond Flour
¼ cup Golden Flaxseed Meal
1 tsp Garlic Powder
½ tsp Onion Powder
½ tsp Thyme
½ tsp Oregano
1 ¼ tsp Sea Salt
½ tsp Black Pepper
*Optional: 1 Tbsp Arrowroot Powder (if you need to thicken a dish)
Step 1: Mix all of the ingredients together in a bowl. Because I only had whole Flaxseeds and not Flaxseed Meal, I first used a mini food processor to mix everything together while chopping up the flaxseeds. Then poured the mixture into a bowl.
Step 2: Put olive oil in a pan or skillet on medium to high heat. While the oil is heating up, scramble 1 to 2 eggs in a separate bowl.
Step 3: Rinse the chicken tenders and pat dry with a paper towel.
Step 4: Dip each piece of chicken into the egg. Then place in the “breadcrumb” mixture and onto the heated pan.
Step 5: Lower the heat to medium. Cook each side for about 3 minutes, turning only one time.
Step 6: Let the chicken cool for 2 minutes before eating. I threw mine over some lettuce and tomato. Drizzled a tiny bit of olive oil and balsamic vinegar for dressing.
I definitely plan on using this breadcrumb recipe again. It was exactly what I was looking/hoping for! It’s probably a good idea to make a big batch of it and store it in my refrigerator so its more accessible for future uses, but it literally took me a whole 3 minutes to make the breadcrumbs and less than 10 minutes to make the chicken tender salad. Yay for getting back on track!