Crispy Coated Chicken Strips

This is a quick and easy low carb dish that is one of my favourites. They make a great leftover lunch for the next day or even a quick snack right out of the fridge(tastes pretty good even when it`s cold). This really takes care of any cravings I get for shake 'n bake or coated chicken.

 

Ingredients:
- Several chicken breasts thawed out
- 1 Cup Crushed Pork rinds
- 2 Tablespoons Unflavoured Protein Powder
- 2 Tablespoons Ground Almonds(Almond Flour)
- 1 Tablespoon Psyllium
- 1/2 Tablespoon Parsley
- 1/2 Tablespoon Onion Powder
- 1/2 Teaspoon Paprika
- Couple shakes of seasoning salt and pepper


- 1 or 2 eggs



Preheat the oven to 375 F

Get these things together

Crush the pork rinds

Mix ingredients for the coating together

Mix it well

Cut your chicken into strips

Add the eggs to the chicken and mix

Take the strips out of the egg and coat them

Get them totally covered

And put them on an oiled pan

Throw them in the oven at 375 F

Take them out 30-40 minutes later or
whenever the chicken is done and the
coating is crispy enough for your taste

Serve with side dish(es) and enjoy!

Almond-Flax Fiber Muffins

While experimenting in the kitchen I came up with this recipe that reminds me of a bran muffin a lot. It is great for baking up a bunch to take to work/school for lunches or snacks.

A little butter on top is great

Ingredients
- 1/3 Cup Flaxseed Meal
- 1/3 Cup Ground Almond(Almond Flour)
- 1/3 Cup Unflavored Protein Powder
- 1/4 Cup Sweetener
- 1 Tbsp Psyllium Husks
- 1/2 Tsp Baking Soda
- 1 Tbsp Baking Powder


- 1 Egg
- 3 Tbsp Cream
- 3 Tbsp Oil
- 3 Tbsp Water 



Preheat the oven to 350 F

Combine the dry ingredients

Add the wet ingredients and mix until consistent

Oil the muffin pan(s) you are using

Pour the mix into the muffin pan and throw in oven

Peeking in the oven..

Pull them out after 15 or more minutes
when the muffins have browned

Now give it a try

Make sure to enjoy

Guilt Free Cheesecake

This here is a cheesecake recipe that is a great tasting and makes very convenient treat when cut into slices and then frozen for later. I prefer mine with berries and whipped cream, but it is good enough to eat by itself too.

Great with wild blueberries

For the crust you will need:

• 1 1/2 Cups Ground Almonds/Almond Flour
• 2 Tbsp Sweetener
• 2Tbsp Melted Butter

 For the filling you will need:

• 2 Packages Cream Cheese
• 3 Eggs
• 1/2 Cup Whipping Cream
• 1 Tsp Vanilla
• 4 Tsp Lemon Juice
• 2/3 Cup or so of sweetener(We used 1/2 Cup Splenda, 1/8 Cup of Xylitol, and a bit of Stevia

Start off by making the cheesecake crust. Turn on the oven to preheat at 325 F.

Melt the butter

Then add the almond and sweetener and mix well

Pour crust into cake pan

Press into the bottom of the pan

Throw it in the oven at 325 F for 10-15 minutes

Now grab this stuff

Soften the cream cheese and throw it in a bowl

Beat the cream cheese and add eggs 1 at a time

Add everything else and beat it

Beat until mixed thoroughly

Pull out your almond pie crust

Pour the filling in

Throw it into the oven for an hour at 325F

Pull it out and set it aside to cool and set

It's ready a few hours later after sinking a bit

Enjoy!

I like mine with whipped cream and blueberries

A little sprinkle of xylitol too. Mmmm...