Hey folks! Please enjoy this guest post from my friend Cindy Sexton, author of Paleo Takes 5 or Fewer. – Diane
Sticking with a Paleo diet may seem daunting to many people, especially making the time to cook. I believe cooking Paleo meals can not only be a breeze, but can often be done with 5 ingredients or less, thereby saving lots of time and energy in the kitchen. To that end, that’s why I created my minimal ingredient cookbook, that doesn’t require a million and one ingredients for each recipe. This is the perfect cookbook for anyone who follows a Paleo Diet, or is simply looking for healthy recipes that are delicious and hassle-free.
With a less is more mentality, these recipes will allow the true flavors of the ingredients to shine through. Each dish will leave you feeling accomplished knowing how little it took to create something purely delicious. My recipes are designed to complement each other, so home cooks can put together an entire meal from mains to accompanying sides. The book is packed with mouthwatering three – to – five ingredient Paleo recipes (of which, MANY are 21DSD friendly!):
- Chorizo and Kale with Sautéed Onions
- Lobster with Tarragon Parsnip Fries
- Herb Buttered Whole Chicken Stuffed With Sauerkraut
- Bacon-Crusted Chicken Strips (recipe below)
- Beet and Brussels Sprout Salad
- Zucchini Noodles With Sautéed Shrimp
- Lemon and Tomato Baked Halibut in Parchment Pouches
Throughout the book you will also find many ‘nutrient density facts.’ I teamed up with Mathieu Lalonde PhD to highlight various nutrient dense foods and display their vitamin/mineral values accordingly. We featured good to excellent sources of essential nutrients for the ingredients of most recipes. The fraction of the RDA of each essential nutrient is based on a 100 g serving of the food.
* Note – Cooking fats, vinegars and select dried herbs and spices are not included in the ingredient count.
Depending on your preference and where you live, there are a variety of ways you can order/buy the book.
Bacon-Crusted Chicken Strips
Enjoy these crispy chicken tenders, on your 21-DSD journey, they will most definitely hit the spot. A recipe your whole family with love and devour!
As a former fast food eater who loved chicken nuggets, this main makes me smile with such pride and accomplishment. Relish the fact that this homemade version of crunchy, crispy pleasures has been created with healthier ingredients.
Feel free to cut them into long strips or into smaller chunks for the kiddos. Served up as a yummy treat, this dish is a phenomenal option if you are hosting a party or making a big platter of goodies while watching sports. For extra bliss, dip these chicken chunks into your favorite BBQ sauce. We found a super clean, store-bought one at our local farmers market with pure ingredients. No added sugar or extra “junk.” Have a look around or make your own!
- 1 lb (454 g) bacon, crumbled (good quality, we use sugar free)
- 1 cup (90 g) almond flour
- 1 tsp smoked paprika (or a little more if you wish!)
- 1⁄2 tsp sea salt
- 1⁄2 tsp ground pepper
- 2 (11⁄2 lbs [680 g]) chicken breasts, flattened and sliced into strips
- 2 eggs whisked
- Makes 2 to 3 servings
- Preheat your oven to 350°F (176°C).
- Start by lining a baking sheet with aluminum foil. Arrange bacon strips by laying them out flat on the sheet. Put in oven and bake for 20 minutes or until bacon is crispy. Reserve the fat. Using tongs, remove the slices of bacon from pan and set aside on a plate to cool. Once slightly cooled, put bacon slices into a small food processor and pulse until you reach a granular consistency. Pour ground bacon into a separate glass bowl and add in almond flour and desired spices to create the complete “crust” mixture.
- Meanwhile, cover chicken breast in plastic wrap and flatten using a metal meat mallet. Cut them into 1 inch (21⁄2 cm) strips. Whisk eggs in a small glass bowl. In a large cast-iron skillet, add in some leftover bacon fat and heat on medium to high. Take each chicken strip and dip gently in egg wash and then roll in the “crust” mixture to coat evenly while pressing it in and covering with your hands. When cooking oil is hot, arrange “breaded” strips in the frying pan and cook for about 3 minutes or so on each side. Using tongs, flip when side looks crispy and repeat on other side. Do not turn too early, be patient. Keep a close eye, as you do not want to overcook! When cooked, allow them to cool and continue crisping on wire rack.
- Nutrient Density Fact: Bacon is an excellent source of phosphorus and has over 1x the RDA for selenium. Bacon is also a very good source zinc
- Notes: you can also cut the chicken into smaller chunks if you want to form them into nuggets. Dip in some homemade mayo, guacamole or your favourite 21 DSD friendly sauce! ENJOY.
About the Author – Cindy Sexton, Author of Paleo Takes 5 or Fewer
I am a small town gal at heart turned semi-city-slicker. I am currently a certified teacher in the Greater Toronto Area who adores all things fitness, food and nutrition related. I am passionate about teaching, as well as learning from others in this field, and is constantly striving toward being a little bit better every single day. My laid-back approach to eating “really real” (nutrient-dense) food is reasonable and realistic.
With a multi-faceted approach that focuses on returning to the simpler days of living, I like to concentrate on making play, laughter, sleep and self-care a priority, which makes up my relaxed paleo lifestyle.
To read more about how switching to a Paleo lifestyle has changed my life, check out my story right here!