Oh hey, September! It’s been awhile. Hopefully you all had a great labour day weekend, are feeling rested and refreshed and ready to take on Fall like a boss! I had a great weekend camping in the Port Rexton area (minus the wind and rain at night lol) and then exploring the Bonavista Peninsula with our pals. We stayed in a cute little Airbnb and spent a few days hiking, exploring, shopping and of course, eating. All. Of. The. Things.
I have a to do list as long as my arm so I was up and at ’em early for a good sweat sesh and back home again to start crossing some of my list off.
September is fun for a bunch of reasons this year. I’m steadily working on my business and slowly but surely getting closer to getting it open! Autumn in my fave season and all I can really think about is butternut squash, pumpkin everything and new recipes! I also started a September Whole30. For the next 30 days, I’ll be limited to fruits, veg, nuts, seeds, meats and eggs. Sound awful? I promise it’s not. I’ll be posting a ton of recipes on here to show you just how versatile it is. So why Whole30? I promise I’ll dedicate an entire post to Whole30, the why’s, do’s and don’ts and tips and tricks I’ve learned in the next couple of days.
Which brings me to my next recipe: Whole30 popcorn chicken! These nugs are tender, juicy and crispy AF on the outside. These are done in the Ninja air fryer but can easily be baked on a cookie sheet lined with parchment paper) So delicious. I paired mine with some oven roasted fingerling potatoes and a kale caesar salad. Can’t go wrong with that killer combo!
Cheers to a 4 day work week!
Sincerely,
Les
Ingredients:
- 4 boneless skinless chicken breasts
- 1/2 cup arrowroot powder
- 2 eggs
- splash of water
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp dried organo
- 1/2 tsp dried mustard powder
- 1/2 tsp flaky salt
- 1/2 tsp fresh ground black pepper
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 1/2 tsp garlic powder
Method:
Rinse and pat dry chicken breasts (they need to be dry to be dredged in arrowroot powder). Cut breasts into bite sized chunks and set aside. Place arrowroot powder in a small bowl and set aside. In a second bowl, crack 2 eggs and add a slash of water and beat using a whisk until well combined. Ina 3rd bowl, add all other ingredients (almond and coconut flours, salt, pep, paprika, onion, mustard and garlic powder and oregano) and stir so that the herbs are well incorporated. Dredge each chunk of chicken in arrowroot powder and then egg, letting excess egg drip off before dredging in 3rd mixture. Arrange chicken in a single layer at the bottom of the fryer. Set to 375 for and air fry for 18-22 mins (depending on size of nugget) shaking the basket often for optimal crispiness! these can also be done in a conventional oven at 400 for approx 20 mins (always check your chicken that it has reached a safe cooked poultry temp!)
I paired the chicken with diced fingerling potatoes and a kale caesar salad. For the potatoes, i cut them up and tossed in avo oil and salt and baked approximately 25 mins at 425. For the salad, I whipped up The Defined Dish’s Whole30 caesar dressing and cut up some red onion, avocado, baby tomatoes, boiled eggs and sprinkled with hemp hearts. Be sure to massage your kale with a little EVOO and salt in your hands to make it easier on the palate and to digest! YUM!
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