Cod Liver Oil

Chicken Nuggets: Recipe (grain, gluten, corn free)

I got this recipe from Holistic Squid and tweaked it here and there to suit my dietary needs. The kids ask for them in their lunchboxes and we think that they taste better than the frozen kind at the store.

I like them because they don’t contain cornmeal, which my youngest is sensitive to. They’re also super fresh and easy to make with ingredients you can spell.

I make a big batch for the freezer at the start of the school year and every couple of months thereafter. They freeze well and are easy to heat on busy mornings and toss in a thermos.

Most of you know that I’m a fan of food combining and this recipe takes the cake in my books! Instead of the typical starch breading, these nuggets use coconut (a fat) so you aren’t combining starch with protein. Making for happy bellies all around!

Chicken Nuggets

Makes: 4-6 servings

Ingredients

Making nuggets: plain and simple

2 lbs chicken (or turkey) breast

2 eggs, medium-size

1 1/2 cup coconut flour (culture first if on Stage 1 of B.E.D.)

2 Tbs arrowroot

2 Tbs nutritional yeast (optional)

1 Tbs onion powder

2 cloves garlic, minced

1 tsp sea salt

1 tsp nutmeg

Method

Crisp and Ready

  • Chop meat into 2-inch nuggets
  • Whisk together coconut flour and spices
  • Beat eggs in another bowl
  • Bathe nuggets in the egg wash
  • Dip nuggets in coconut flour-spice mix
  • Place on a parchment lined baking sheet with space in between
  • Bake in oven preheated to 375° for 20 minutes until golden brown

Tips & Ideas

  • Serve with roasted garlicky “mashed” cauliflower.
  • Freeze in little wax paper bags so they’re ready to simply heat up and put in the kid’s lunchboxes.
  • Substitute fresh grated Parmesan cheese for the nutritional yeast.
  • Perfect for Paleo’s and those on The Body Ecology Diet (stage 2) if you culture the coconut flour.

May all bellies be happy!

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2 comments to Chicken Nuggets: Recipe (grain, gluten, corn free)

  • Tara

    Hi Kristine, I am just seeing this now! Here is how I culture the coconut flour … add enough young green coconut kefir or other probiotic liquid to cover wide coconut flakes. Let sit for 8-12 hours in a warm spot. Then strain, dehydrate, and grind into flour. I make large amounts of this all at once to have on hand 🙂

  • Kristine

    How would you culture coconut flour?

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