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Tag Archives: cassava flour

Paleo Chicken Nuggets

Hi my name is Morgan and I am a five year old when it comes to chicken nuggets or tenders. Whenever hubby and I go to Citi Field for a Mets game (LGM!) I always get the same. exact. thing: Chicken tenders and french fries with a shake (from Shake Shack because duh…). I’ve ventured off the beaten path once and got a sausage and peppers, and the game wasn’t the same. What’s not to love about tenders and nuggets? They’re crispy, fried, juicy, and honey mustard makes for the perfect pairing. No questions asked.

I love using cassava flour to make nuggets, tenders, and cutlets because not only is it grain/gluten free, it’s provides such a depth of flavor from the yucca root itself. I use Thrive Market’s Cassava Flour – found here (also if you use the banner, you can get $20 shopping credit when you sign up for a membership!) and love the texture of it. Cassava is also super versatile and is usually a 1:1 ratio for subbing out AP flour when baking. The way the chicken crisps up when battered in cassava flour is very similar to using breadcrumbs.

Here’s what you’ll need for these paleo nuggets:

  • 3-4 boneless, skinless chicken breasts
  • 1 cup Thrive Market Non-GMO Cassava Flour (or preferred brand)
  • Dried oregano
  • Dried thyme
  • Dried rosemary
  • 4 tbsp avocado/olive oil
  • 3 tbsp grass fed butter
    • having a blend of healthy fats to shallow fry the chicken in helps with the crispiness and less splatter.
  • dipping sauce of choice
    • we used Cedar Foods tzatziki sauce.

For these nuggets, it’s as simple as a four-step process:

  1. Rinse and pat dry your chicken. Slice each breast into bite size pieces.
  2. Pour the cassava flour and dried spices into a large bowl and whisk to combine.
  3. Add chicken pieces to the flour and mix together to fully coat each piece.
  4. Heat a skillet/large pan with oil and butter on medium heat and begin to place several pieces into the skillet. Let each piece sit for 3-4 minutes per side. Repeat until all chicken is cooked.

I swear this will become a family favorite, and will definitely be a weeknight go-to as this is one simple and quick dinner to pull together, especially if you have the chicken cut ahead of time. This could be delicious as chicken alfredo, thrown in with some broccoli for a stir fry, or just as is with a dip and veggies on the side!

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Primal Cassava Flour Pancakes (updated 2/2/2020)

Happy Sunday loves! Sitting with a hot cup of coffee, windows cracked to welcome the cool breeze, pumpkin everything, and fall-scented candles burning… it is truly my favorite season.  Sundays are always days of rest in my home and today is no exception.  My tastebuds were craving something hearty, but also on the healthier side.. alas, the pancakes.  I love when pancakes are in the in-between of super fluffy and thin, and this recipe churns these flapjacks out in just the perfect consistency.  Okay, a secret?  I’m not a huge fan of syrup.  I won’t say no to it but I also don’t go overboard, and I prefer raw maple syrup which tends to be pricey anyway, so I just devour these like caveman (kind of fitting for this recipe anyway..) and eat them plain most of the time.  Either way, they’re amazing.

Let’s address the elephant in the room.. what the heck is primal?  Primal is a branch of Paleo-style eating, while Paleo doesn’t encourage dairy, Primal allows it!  I find a happy medium between the two and incorporate pasteurized, organic, and grass-fed dairy into my diet when I can as there are benefits to it.   These pancakes are primal solely because this involves heavy cream.  I prefer to use cassava flour instead of almond or regular flour as this is one of the only flours that the taste doesn’t make me cringe (I’ve tried almond and it doesn’t give me the same texture that I look for in baked goods).   This recipe is definitely a crowd pleaser and easy to whip in on the weekends.

Here’s what you’ll need for these deliciously fluffy and gluten-free pancakes:

  • 2 large pasture raised eggs ( I love my Organic Valley eggs with Omega-3)
  • 1/2 cup whole milk or heavy cream
  • 1/4 cup avocado oil
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup cassava flour
  • Pinch of salt

Start by cracking the eggs into a large mixing bowl, then pour in the oil, milk and whisk together.  Add in the flour, salt, and leavening agents (soda/powder) and whisk until combined.  The batter will be smooth and on the thicker side.  Let it side for 5-7 minutes to encourage a little air into the batter, this will fluff the batter more adding air and texture to the pancakes.  Heat a skillet on medium and melt butter/or use cooking spray.  Ladle in the batter into the skillet, I did one to two pancakes per round.  Let sit on each side for 2-3 minutes, you will see the sides of the pancake rise up and brown, that’s when it’s ready to flip.  Serve immediately with butter, syrup, or just fold them in half and have it in one bite 🙂 NOMaste!