I was cleaning out my kitchen and found about four bags of shredded coconut- evidence of an unsuccessful week of attempting to adhere to the Paleo diet. Even though I failed on the diet, I still have a ton of shredded coconut that needs to be used! Ironically, this recipe for Coconut Encrusted Chicken tenders would be considered Paleo and smells delicious when preparing!
Ingredients:
1 cup unsweetened shredded coconut
1/2 cup whole wheat seasoned bread crumbs
1/4 cup powdered parmesan cheese
1 lb. chicken tenders- rinsed and dried
1/2 cup olive oil
1 lime
Directions:
Mix together coconut, bread crumbs, and parmesan cheese into bowel, set aside. Pour olive oil into separate bowl and squeeze in juice from fresh lime. Dip chicken tenders into oil mixture, transfer to coating bowl, and evenly coat all sides of tenders with coconut mixture. Cook coated tenders in frying pan over medium heat until done. Serve warm with fresh honey.
I love black eyed peas and they offer a great source of fiber, potassium, and zinc. This salad is delicious and really sticks with you!
Ingredients:
2 cans black eyed peas- drained and rinsed
1 fresh red pepper finely chopped
1 fresh yellow pepper finely chopped
1/2 yellow onion chopped
small container organic baby spinach finely chopped
10 slices nitrite free turkey bacon- fried and chopped
1/2 cup feta cheese
Directions:
Combine all ingredients in large salad mixing bowl and toss until ingredients evenly mixed. Place dry mixed salad in smaller serving dishes and serve with a vinaigrette or make your own dressing with olive oil, salad vinegar, and seasoning to taste.
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