Delicious Chicken Fingers Made with Healthy Almond Flour for a Grain-free, Gluten-Free Healthy Meal that Kids and Adults both Love

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

Serves: 4+

Ingredients
•3 medium chicken breasts (free range)
•2 eggs
•1 cup almond flour
•1 teaspoon garlic powder
•½ teaspoon salt
•½ teaspoon pepper
•2 cups tallow or coconut oil for cooking

Instructions
1.Cut the chicken in to strips or nugget size.
2.Beat eggs with 1 teaspoon of water in a medium bowl.
3.Add chicken strips and toss well.
4.In another bowl, mix almond flour, garlic powder, salt and pepper.
5.Heat tallow or coconut oil in a large skillet over medium high heat.
6.Once oil is hot, coat chicken in egg mixture and then dredge in almond flour mixture and place in pan. Cook 3-4 minutes per side or until golden brown and cooked through. Remove from pan and keep in oven to keep warm while additional batches are cooking.
7.Once all are cooked through, sprinkle with additional salt and pepper and serve with (optional) honey mustard sauce.

Homemade Honey Mustard Sauce

Ingredients
•½ cup Homemade Mayo
•¼ cup mustard or dijon mustard
•¼ cup honey
•½ teaspoon salt
•½ teaspoon pepper
•¼ tsp garlic powder (optional)

Instructions
1.Mix all ingredients with a whisk or blender until smooth.

Notes
Will store up to a week in the fridge. I recommend making as needed and using right away.

Healthy Homemade Mayonnaise

Prep time
5 mins
Total time
5 mins

A simple and healthy homemade mayo with olive and coconut oils.
Author: Wellness Mama
Recipe type: Condiment
Serves: 4+
Ingredients
• 4 egg yolks at room temperature
• 1 TBSP lemon juice or apple cider vinegar
• 1 Tsp regular or Dijon mustard (or ½ tsp dried mustard)
• Salt and pepper
• ⅔ cup olive oil
• ⅔ cup coconut oil (warm) or other healthy oil (macadamia works well)
Instructions
1. Put egg yolks into blender or bowl and whisk/blend until smooth
2. Add lemon juice or vinegar, mustard and spices and blend until mixed
3. SLOWLY add oil while blending or whisking at low speed, starting with olive oil. Start with a drop at a time until it starts to emulsify and then keep adding slowly until all oil is incorporated.
4. Store in fridge up to 1 week.

Recipes by: wellnessmama