Baked Coconut Chicken Tenders With Mango Mustard Sauce

Baked Coconut Chicken Tenders With Mango Mustard Sauce

Has it really been a week since I posted a new recipe for you guys? I’m hiding below my pillow but please don’t be mad. Because these baked coconut chicken tenders with mango mustard dipping sauce are going to make up for everything. And because I’ve been on an amazing trip sponsored by Teabox all the waaaaaay in Assam and that’s where this post is coming from!

I’m going to tell you all about my trip and how I’ve been travelling through Assam sampling the food, the culture and the beautiful teas as soon as I’m back. And if you’ve been following me on Snapchat (my_foodstory) you already know what I’ve been up to! But today let’s quickly talk about why you need to make these baked coconut chicken tenders STAT!

Remember the best ever dipping sauce from last week which was a crazy combination of mango and mustard? Ummm these baked coconut chicken tenders and that mango mustard sauce were kinda made for each other. Because it’s all so tropical and so fresh and so summery.

Because you want a little bit of summer even when it’s not and this combination will keep you feeling happy and sunny all year long! Plus it’s baked, so heaaaaaalthy and is dipped in a spicy coconut mixture which sort of crisps up in the oven and gives you that amazing golden crust that all chicken tenders must have!

I’m telling you, right this minute, I almost wish I was back home with a mug of beer, feet up on the couch and biting into these juicy chicken tenders. I’m really in love with mango and coconut as ingredients. If you’ve been around, you know how obsessed I’ve been with mangoes this summer because umm, they go away for an entire year once seasons done. And coconut is like my second love – curries, bakes, desserts – I need to use it in everything!

Baked Coconut Chicken Tenders With Mango Mustard Sauce
Baked Coconut Chicken Tenders With Mango Mustard Sauce

INGREDIENTS :

  • 3 poundeds Chicken Breasts , to 1/2 inchs thickness and cut into strips

For the Brine/Marinade

  • 1 1/2 cups coconut milk
  • 1 teaspoon lemon zest
  • 1 teaspoon Chili Flakes
  • 1 teaspoon salt

For the Coating

  • 3 Eggs large
  • 1 1/2 cups rice flour
  • 3 cups coconut unsweetened Shredded
  • 1 teaspoon Sriracha
  • 1/2 teaspoon Chili Flakes
  • to taste salt

INSTRUCTIONS :

  1. In a large bowl, mix together all the ingredients mentioned under brine/marinade and add the chicken strips to it. Cover and refrigerate overnight or for at least 2 hours.
  2. When ready to bake, preheat oven to 200C/400F.
  3. Line a baking sheet with greased aluminium foil or parchment paper.
  4. Now start by creating an assembly line of ingredients.
  5. You will need three wide mouthed bowls or plates for this. In the first bowl or plate place rice flour.
  6. In the second bowl season eggs with salt and whisk them with sriracha and 2 tablespoons water.
  7. And in the third place shredded coconut seasoned lightly with salt and chili flakes.
  8. Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg and finally crust it with the shredded coconut mixture.
  9. Place the strip on the greased and lined baking sheet.
  10. Repeat this till all the strips have been coated.
  11. Bake for 20-25 minutes till golden and cooked through.

You can find complete recipes of this Baked Coconut Chicken Tenders With Mango Mustard Sauce in myfoodstory.com

Healthy Snickers Pie

Healthy Snickers Pie

THE SNICKERS PIE RECIPE IS HERE!  I repeat – the gluten free, refined sugar free, paleo, vegan, raw, ooey gooey chocolatey caramely peanut butter-y Snickers Pie recipe is here.  This pie is such a star – it’s super easy to make (I do it all in one food processor, without washing between) and it will wow health-conscious and non-health conscious guests alike.  It’s packed with fiber and good fats from the coconut and nuts and will fill you up, rather than spiking your blood sugar and leaving you feeling icky.  Confession: I sometimes eat this baby for a decadent breakfast.

Healthy Snickers Pie
Healthy Snickers Pie

Ingredients

Crust

  • 5 tbsp cocoa powder
  • 12 Medjool dates, pitted
  • 1/2 tsp sea salt
  • 1 c nut of choice (I like cashews and almonds best, with walnuts shortly behind – you can even MIX nuts if you’re CRAZY)
  • 1 c unsweetened dried coconut
  • 1 tsp vanilla extract

Caramel Layer

  • 10 Medjool dates, pitted, soaked in boiling water for 10 min and then drained
  • 3 tsp ghee or coconut oil
  • 2 tsp vanilla extract
  • 3 tbsp unsalted almond butter

Nut Butter Mousse

  • 2 cans full-fat coconut milk, refrigerated overnight
  • 3/4 c peanut butter, almond butter or nut butter of choice
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • Pinch sea salt

Additions

  • 1/2 cup dark chocolate of choice, for drizzling (optional)

Instructions
Crust

  1. Add all CRUST ingredients to a food processor and process until smooth and able to be stuck together, then press into a parchment lined 8″ round pie pan. The parchment lining is really important – you won’t be able to get the pie out if you don’t use the parchment paper. Place in freezer to set while you make caramel ingredients.

Caramel

  1. Add all the CARAMEL ingredients to the food processor (no need to clean between making this and the crust) and process until very smooth. Spread an even layer atop pie crust and return to freezer.

You can find complete recipes of this Healthy Snickers Pie in sproutedroutes.com

GUT-HEALING VEGETABLE BROTH

GUT-HEALING VEGETABLE BROTH

Diets such as Paleo, GAPS, SCD and many others related to gut healing, all have one thing in common. They are NOT vegan friendly, at all.

Apparently, animal products are absolutely essential for gut healing, which I find very hard to believe or understand. After searching forums, all I can find is people frustrated with the lack of choice for veggies and vegans and people encouraging them to compromise their ethics, as this is “the only way”.

It’s crazy.

One particular “superfood” related to gut-healing that I’ve seen talked about a lot, is Bone Broth. You might have seen a lot about it in the news and media, as it seems to be a health trend at the moment. I’ve read a few books and articles that INSIST this is the number one thing you need for healing your gut and that if you leave it out, you’re not going to the best results and healing will be much slower.

Again, crazy.

So I decided to look into what exactly it is about bone broth is apparently so fascinating… and was very underwhelmed.

Bone Broth is Nothing Special

Turns out, the most beneficial nutrients and electrolytes in bone broth can be found in vegan-friendly sources and the one thing that sets itself apart, the thing that is impossible for vegans to find a veggie replacement for is the collagen.

Our bodies can’t even digest collagen whole. We simply absorb the nutrients from our food which provides our bodies with the building blocks it needs to naturally create collagen, if and when it needs it.

Eating collagen does not equal having more collagen. As put in this article from TIME magazine, “Just as the dietary fat you swallow doesn’t directly translate to body fat, swallowing collagen doesn’t become collagen in or between your bones.”

In this article by NPR, they quote Kantha Shelke, a food scientist who says “Eating a diet rich in leafy green vegetables is ideal. Plants offer richer sources in collagen building blocks and, in addition, provide nutrients not found in sufficient quantities in meats or broth.”

GUT-HEALING VEGETABLE BROTH
GUT-HEALING VEGETABLE BROTH

INGREDIENTS

  • 12 cups (2¾ litres) filtered water
  • 1 tbsp coconut oil or extra-virgin olive oil
  • 1 red onion, quartered (with skins)
  • 1 garlic bulb, smashed
  • 1 chilli pepper, roughly chopped (with seeds)
  • 1 knob ginger, roughly chopped (with skin)
  • 1 cup greens such as kale or spinach
  • 3-4 cup mixed chopped vegetables and peelings (I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery)
  • ½ cup dried shiitake mushrooms
  • 30g dried wakame seaweed
  • 1 tbsp peppercorns
  • 2 tbsp ground turmeric
  • 1 tbsp coconut aminos*
  • A bunch of fresh corriander or other herb of your choice (plus extra, to serve)
  • (optional) ¼ cup nutritional yeast, for extra flavour and vitamins

INSTRUCTIONS

  1. Simply add everything to a large pot. Bring to a boil then simmer, with the lid on, for about an hour.
  2. Once everything has been cooked down, strain the liquid into a large bowl.

You can find complete recipes of this GUT-HEALING VEGETABLE BROTH in wallflowerkitchen.com

Texas Cowboy Cookies

Texas Cowboy Cookies

Everything’s bigger in Texas and these Cowboy cookies (sometimes called Texas Cow Chips) are no exception. They are crispy on the edges but chewy and moist in the middle, and have about a hundred mix-ins that all combine to create the Texas of all cookies.

Do you go all out for Back to School shopping? Charlotte is just going into kindergarten in a couple weeks (cue the tears…cheers?) so I have zero experience in this field.

But this morning I noticed that her extremely worn, hand-me-down pajama pants only reach halfway down her shins, and the long-sleeve arms are about 6 inches short. When she sits her cute little crack shows. I’m pretty sure I have a kindergartener who’s wearing 3T pajamas on the regular.

This particular pair of pajamas is from a hand-me-down haul that I picked up 3 years ago. A friend of a friend announced that she was getting rid of a bunch of little girl clothes and did anyone want them. So I show up at this person’s house that I do not know and start bagging it up, hunter-gatherer style.

I remember her saying, “I know a lot of this stuff is in good shape, but I figure if we have another girl, all these clothes will be out of style anyway.” This is the part where I try to keep my eyes from widening, nod my head “mm-hmm,” and just start shoveling free out-of-style clothes in my garbage bag like a good little scavenger.

Texas Cowboy Cookies
Texas Cowboy Cookies

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups flour, spooned and leveled
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup old fashioned oats
  • 1 cup corn flakes
  • 1 cup pecans, roughly chopped (and toasted!)
  • 1/2 cup coconut flakes
  • 1 cup (6 ounces) peanut butter chips (I used Reese’s)
  • 1 cup (6 ounces) semi-sweet chocolate chips

Instructions

  1. If you want to toast your pecans (you do! you do!) chop them up and throw them in a dry skillet over medium heat. Toast for 3-5 minutes, until fragrant. Don’t let them burn! Remove from heat and let cool while you make the dough.
  2. In a large bowl or stand mixer, beat the butter until it is light and fluffy.
  3. Add both sugars and beat well, scraping sides and bottom.
  4. Add eggs and vanilla, beat well.
  5. Add the flour but don’t mix it in. Add the salt, baking powder, and baking soda to the flour and use a small spoon to blend it with the flour a bit. Then mix in the flour, but stop before it’s fully incorporated.
  6. Add the oats, corn flakes, pecans, and coconut to the bowl. Mix in gently.

You can find complete recipes of this Texas Cowboy Cookies in thefoodcharlatan.com

NUTELLA NO BAKE COOKIES

NUTELLA NO BAKE COOKIES

These easy Nutella No Bake Cookies are a fun and nostalgic treat to make in no time at all.  Perfect after school or midnight snack.

It has been way too long since I have enjoyed a no bake cookie around here. In fact, I really can’t remember the last time I had one. I actually think these no bake cookies that I shared 5 years ago was the last time I made and ate them.

5 years ago! That’s crazy. One…because when I looked back, I realized how tiny my kids were that day, and two…because no bake cookies are awesome. How could I have gone so long without have them in my life?!?!?!!

Actually, one reason I don’t make them more often is because of all the coconut in them. I end up eating the entire batch of cookies because my kids say they don’t like coconut. Yes, the entire batch!!! Diet fail going on right here! I’m going to need another 24 Day Challenge after all these cookies!

I’m wondering if I toast the coconut and give it a crunchy texture if that would change the crazy kids minds? That might just have to happen!!

All I know is that after one of these cookies I knew I had to make more batches because they were so dang good! Were good because I devoured them in like 9.456 seconds!

NUTELLA NO BAKE COOKIES
NUTELLA NO BAKE COOKIES

Ingredients

  • 8 Tablespoons butter
  • 2 cups sugar
  • 1/4 cup cocoa powder
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 Tablespoon vanilla
  • 1 cup Nutella spread
  • 2 cups quick oats
  • 3 cups sweetened shredded coconut

Instructions

  1. Place the butter, sugar, cocoa, milk, salt, and vanilla in a saucepan over medium heat and stir until melted and smooth. Bring to a boil. Boil 1 minute, while stirring constantly.
  2. Remove the pan from the heat and stir in Nutella until smooth and creamy.
  3. Add the oats and coconut and stir until combined and coated.

You can find complete recipes of this NUTELLA NO BAKE COOKIES in insidebrucrewlife.com

Crispy Oven Baked Sweet Potato Fries

Crispy Oven Baked Sweet Potato Fries

These are the Ultimate Crispy Oven Baked Sweet Potato Fries!  This fast & easy recipe will impress your guests and will become a family favorite.  This fool proof step by step tutorial will show you how to master this simple, yet delicious recipe.

Sweet Potatoes are my son’s favorite vegetable. They have been a staple in our house for the last 5 years. I make sweet potato puree with cinnamon and vanilla, sweet potato pie and now, these Crispy Oven Baked Sweet Potato Fries. If you have a favorite sweet potato recipe, please share in the comments below! I always love to hear from you!

Let’s get started with this easy step by step tutorial! It’s fool proof!

Crispy Oven Baked Sweet Potato Fries
Crispy Oven Baked Sweet Potato Fries

INGREDIENTS

  • sweet potatoes
  • avocado or coconut oil
  • tapioca flour
  • onion powder
  • salt

INSTRUCTIONS

  1. Wash and peel your sweet potatoes.  Next, you will cut the ends off of your sweet potatoes so they are easier to slice.  Stand them up and cut them into slices 1/4 inch thick and then into match stick pieces.  They do not have to be perfect!
  2. Drizzle avocado oil or melted unrefined coconut oil over your sweet potatoes.  Then, in another bowl, whisk together the tapioca flour, onion powder and salt.

You can find complete recipes of this Crispy Oven Baked Sweet Potato Fries in nurturemygut.com