Wednesday, September 26, 2012

Autumn Monkey-ing Around & Paleo Chicken Nuggets with Baked Kale and Mushrooms

Put me in a playground and I'm a kid again. My favorite are the swings but I played on the monkey bars a lot as a kid where I would do tricks and get the grossest blisters (nowadays, it also reminds me that I need to work on my upper strength haha). Like the other flan ladies, I throw on a pair of tights and boots and consider it my fall outfit but since it was a warm day, I opt out on the tights. Plus, the prints and colors on this dress remind me of autumn leaves. :)

attempting to swing on the bars... with not much of a success. :P
autumn inspiration.

Paleo Chicken Nuggets

Normally I would use almond flour for this recipe but since I'm in the process of moving, I've been trying to use all my ingredients in the pantry. I ran out of almond flour and only had coconut flour so this particular meal became an experiment (and as usual I eyeballed the ingredients).

3 chicken breast
coconut flour
garlic powder
celtic salt
ground pepper
chili powder
2 eggs, whisked
coconut oil

1. Preheat oven to 375F. 
2. Mix all dry ingredients together.
3. Cut chicken breast into nugget sizes. Coat chicken nuggets with eggs and dip into coconut flour mixture.
4. Heat up coconut oil and fry each side of nugget for about 1 min
5. Place on parchment paper and place in oven for 20 min.

Baked Kale
1. Preheat oven to 350F
2. Coat kale with olive oil and sprinkle some salt and pepper
3. Bake for 20 min

Bake Mushrooms
1. Preheat oven to 400F
2. Coat mushrooms with olive oil and whole black peppers
3. Bake for 30 min 

instagram: phuphubear
This meal was pretty tasty in my book. It's also pretty convenient to have a toaster oven because I was able to bake the kale and mushrooms at the same time. :)

Thanks for reading my September remix! 

<3, phu

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