Gluten-Free Chicken Tenders

20170816_213427.jpgOne of my favorite chicken recipes ever, were the Buffalo Crispy Chicken I did earlier this year (oh and butter chicken, that may be the best ever).

The trick is to use pork rinds for the coating. I think I took this idea from my father years and years ago (he is a bomb cook).

I like to mix up our eating at home sometimes, because, even though Zach and I both work in the kitchen (he as a private chef and me a a baker), we eat pretty plainly at home.

And he is such a sport of eating with me. I know if he lived by himself he would eat a lot differently. So I sometimes I really strive to make things he’ll enjoy. Granted I should work on my Italian cuisine more, but he lit up when I said I was making chicken tenders.

Gluten-Free Chicken Tenders

  • 1/2 lbs. chicken, sliced into tenders
  • 2 eggs
  • 1 cup coconut milk
  • 3 cups pork rinds, ground
  • Salt and pepper to taste
  • Coconut oil for cooking

Let’s Make it Happen:  Continue reading “Gluten-Free Chicken Tenders”

Kettlebell Series: Tension

When we did our kettlebell training, we were a big fan of the Russian Pavel Tsatsouline. He is amazing and fantastic. I remember summers when I was in high school, reading his books and watching his videos.

A key component that we would first teach before we even showed movements was tension. Being an instructor, we learned we could get a workout just through tension and squeezing. I can kick my butt without even using a weight.

With tension you can use your whole body with one move. Sometimes I would go in and do one heavy move and I was good to go.

Here my beautiful mother, who was queen at teaching, talks about tension.

Next week we’ll explore pressure points and working out barefoot. There is so much to cover and learn before you even touch a weight! But breathing, tension, all of this is important for a good lift. Plus it is all essential for protection and to prevent injury.

Butternut ‘Noodles’ with Apples & Bacon

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Today we continue on with dinners that we like to eat at home.

One of my favorite dishes I’ve ever made was with a Butternut Apple Pecan Bake with Bacon Wrapped Pork (click the link for the recipe). The flavor combo is amazing!

For a few weeks I’ve had it in my mind that I wanted to use our spiralizer and make butternut ‘noodles’.

My husband is amazing. He does all the tough stuff for me. Like using the spiralizer, in this instance. He also uses the mandolin for me. I trust him more than myself.

I also decided to pair this with some diced apples. Toss in a some bacon and sausage for the top.

So delicious and yummy!

20170815_190418Butternut Noodles with Apples & Bacon

  • 1 butternut squash
  • 3 slices of bacon
  • 1 Granny Smith apple
  • 6 oz. ground sausage
  • cooking fat for cooking: coconut oil, ghee, butter
  • salt and pepper to taste

Continue reading “Butternut ‘Noodles’ with Apples & Bacon”

Bacon-Wrapped Hamburgers

20170812_185057Happy Monday All!

Man it’s been a moment since I posted a recipe. Sorry, been a bit busy. Plus I’ve mentioned this before, but I tend to eat really simply at home, so I haven’t made anything new.

This is one of those simple things I like to eat at home.

Really I didn’t want to make plan old hamburgers for dinner. Plus with summer winding down (or so I am hoping, sorry I’m a Fall/winter girl), I figured I’d take advantage of burgers for dinner.

I did fill these with a little cheese and if I were making these for myself I would have used goat cheese. However, my husband, who I love so much, does not like goat cheese. Which is cool, we can’t agree on absolutely everything. So I sacrificed and filled them with smoked Gouda. Just as good. You can feel free to omit any cheese, however, and just wrap them in bacon.

I enjoy mine on lettuce. Last week, I did make a delicious pretzel bun, which I am refining to share with you one day. And there are loads of fry varieties you can choose from. I do like sweet potato. But rutabaga is really good too. Click the link to get a recipe for rutabaga fries. Ooh or plantains. Click that link too.

20170812_183446Bacon Wrapped Hamburgers Continue reading “Bacon-Wrapped Hamburgers”

Strawberry Banana Sorbet

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Sometimes in the summer heat you just want a cold sweet treat.

And I love ice cream, I enjoy making it, but sometimes it is more work than I’m wanting to do.

I really am a pretty simple girl. And sometimes ice cream is too sweet for me. In my everyday life, I don’t eat baked goods. Weird, I know, since I’m a baker. But typically the only time I eat baked goods is when I have to sample the ones I make, to make sure they’re up to par. And sometimes I don’t do that, I have a gorgeous, super-honest husband be my taste-tester because he will let me know what’s up.

So one day, I make to make a little treat for the two of us. I see some strawberries left in the fridge, that someone from the market had given us. And I know what I want. When I go to the store I grab a view bananas.

All I did was blend them. But to a surprising delight, that was all I needed to do. Fruit is sweet to me and I didn’t even sweeten this. It was perfect. It had a next texture. It wasn’t rich. It was light and refreshing.

Plus it was so easy. Something I can respect.

The great thing too, is that you can try it with other fruit. But if you have the perfect strawberry and ripe bananas, you are really set!

Strawberry & Banana Sorbet

  • 1 pint of fresh strawberries
  • 2 bananas
  • 1 tsp lemon juice

Let’s Make it Happen: Continue reading “Strawberry Banana Sorbet”

Kettlebell Series 3: The Importance of Breathing

Breathing is kind of an important thing. No? I mean we do need it to live obviously.

It’s an unconscious thing we do, but what if we became more aware of it?

What if we harnessed the power in a breathe?

With years of training people, I have seen it overlooked many times. It kind of drives me nuts to see someone chewing gum and exercising. That should not be happening.

When you go to a yoga class, there is a certain type of breathing taught.

Same with kettlebells and weight training. There is a pattern. Pay attention to breathing.

Pay attention to it when you work out. Throughout your day. A decade ago my cousin Jacki recommended the book, Three Deep Breaths to me.

Focusing is not only good for us physically, but it is spiritually soothing as well.

Thank you to my beautiful momma for partaking in this little video with me. Next week I hope to share another on the Importance of Tension, so stayed tuned. Working out is more than just lifting weights.  Continue reading “Kettlebell Series 3: The Importance of Breathing”

Gluten-Free Tomato Tart

20170713_191311 (1).jpgI would like to think that I have come a long way in the realm of food. I used to be a SUPER picky eater. I think it was inherited. My mother was a picky eater, and I was merely emulating her style.

I despised all kinds of foods I had never tried. I was stubborn. I was dead set on hating things.

But gradually I grew out of it, funny how that happens in life.

I changed my perspective on food. Instead of approaching things with a shut off mind, I began to look at new foods with genuine curiosity. I replaced my fierce desire to not like it, to a fierce determination to find a way in which I liked it (liver was probably my biggest test on this, I was set to find a way to enjoy it).

I have come so far. Never in my life would I think that I would eat sashimi. Or onions.

I recall my grandmother making chili growing up, she had to give me an extra bowl to pick out all the stuff I wouldn’t eat (note my mother was the same).

At this point in my life I will try about anything. And I use WAY more vegetables than I ever would have dreamed. But I do have some things that trip me up. For instance, I do like avocados, and I appreciate their nutritional value. But they make me nauseous. I’ve tried.

And tomatoes. I do enjoy tomato-based products, but raw tomatoes are a struggle for me. I think it’s the texture. But I am determined not to give up on them.

So when someone at the market, gave us some tomatoes at the end of the day, I was determined to make something I would like. To continue to be curious and step out of my comfort box.

Pies and tarts are kind of my thing (my business is P3 Polifroni PIES and Pizzas after-all). I’ve been wanting to make a savory tart and I felt like this was perfect opportunity. I still had some goat cheese left from making the ravioli. There was major potential here.

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