I’ve never met a kid who doesn’t like chicken fingers or chicken nuggets, have you?  Well, here’s a 30-something who never grew out of that phase, and I would be willing to bet I’m not the only one who didn’t.  However, if the tenders or nuggets are too childish for you, chicken breasts (or thighs or wings) can be prepared the exact same way.  I happen to get a kick out of all things miniature, so for me, the smaller the bite, the better. 

The fantastic thing about these super healthy tenders is that that they’re baked, not fried, like you traditionally find in restaurants.  The secret to the extra crispy coating is double dipping them in the egg wash and seasoned coating.  I’ll explain in the directions below. 

Also, they can be seasoned endless ways.  I like mine spicy, so I seasoned the chicken with sea salt and ground red pepper beforecoating them.  On top of that, I seasoned the ”crumbs” with garlic powder, paprika, and crushed basil for a more grown-up flavor.  You don’t have to do that.  You can keep it as Plain Jane as you prefer.  The crunchy, delicious result will still be achieved.  I hope your child, and your inner child, thoroughly enjoy this fun meal like I did.

INGREDIENTS: (for 2 chicken breasts cut into strips)

• 2 organic, free-range chicken breasts, cut into nuggets or strips (or not) 
• 2 cups crispy brown rice cereal (Try Erewhon’s gluten free, organic – don’t worry, it’s not sweet)
• 1 egg
• 1 egg white
• 1/4 cup unsweetened nut milk (use unsweetened original almond milk)
• 1/4-1/2 tsp of any seasonings you like (sea salt, pepper, paprika, garlic powder, crushed basil, etc)

1. Preheat oven to 400* and grease a cookie sheet.
2. Put cereal and all seasonings in a food chopper or processor and grind until it’s as coarse or fine as you like it. Set aside in a medium bowl or plate, something for easy coating.
3. Create your egg wash by whisking together egg, egg white, milk in a smaller dish just until combined. 
4. Evenly sprinkle sea salt on chicken. (Here’s where you can add ground red pepper, too.)
5. Dip each tender in egg wash, then cereal crumb mixture, then back to egg wash, and one last dip in the crumb mixture.  (*TIP* used tongs for this process to keep my hands clean.)
6. Place tenders on cookie sheet and bake for 10 minutes.  Turn over, using tongs, and bake for approximately 10 more minutes.

*NOTE* If you’re making nuggets, you will probably need 4-6 minutes LESS baking time.

Instead of a brownie that is primarily wheat and sugar, like the PC Organics Chocolate Brownie Mix, these brownies have a similar number of calories (between 150 and 160 per serving if you cut it into 12 servings), but they have tons more protein, fibre, iron, magnesium. They also have less fat and sugar than the store mix.

Ingredients

• 15oz can black beans  (I use Eden Organic because their cans are BPA free)
• 3 Tbsp of oil  (I use PC Organics Safflower Oil, but canola or sunflower oil will do too)
• 1/2 cup cocoa powder (I recommend fair trade Camino)
• 4 eggs
• 1 tsp vanilla extract
• 3/4 cup cane sugar
• 1.5 tsp baking powder
• 2 tbsp flax seed (optional)
• 1/2 bar of dark chocolate chopped into small pieces or 1/2 cup of dark chocolate chips to sprinkle on top (I recommend fair trade chocolate)

Preparation

• Preheat the oven to 350 degrees Fahrenheit
• Grease a square baking ban (around 8×8)
• Drain and rinse the black beans
• Either:
  • High tech option: Put all ingredients (except the chocolate to go on top) into a food processor and process it until it is nice and smooth (I use this option — less work and easier to get rid of the chunks of bean)
  • Low tech option: Mash the black beans, mix in other ingredients, then use a hand blender to get rid of chunks
• Pour the batter into the greased pan and sprinkle it with the dark chocolate
• Bake for around 30 minutes

1 1/2 cup whole wheat flour

1 1/2 cup fruit flavored granola

2 tsp stevia

1/2 tsp baking soda

3/4 cup butter

1 cup 100% natural fruit spread (organic jelly)

1. Stir together flour, granola, stevia, and baking soda. Cut in butter until mixture is crumbly.

2. Pat 2/3 of crumbs in 9x13in baking pan. Spread with organic jelly and top with remaining crumbs

3. Bake in a 375 degree oven for 20-25 minutes. Cool completely before cutting.

Finally! A pizza dough that you can prepare, eat, and savour without feeling guilty or bloated, or both! Enjoy!

Ingredients:
1 ¼ cups Almond Flour
¼ cup ground flax meal
¼ to ½ tsp. kosher or sea salt
¼ tsp. aluminum free baking soda
1 egg, beaten with a whisk
1 Tbsp. extra virgin olive oil
1 tsp. seasoning of choice – Italian seasoning; roasted garlic powder (optional)

Preparation:

Mix all ingredients together until they form a ball. Roll the “dough” into a ¼ inch pizza crust on a sheet pan with a silpat liner or piece of parchment paper.

(To make this easier, top the dough with another piece of parchment paper when you roll it out; then peel off the parchment paper when you have it the way you want it.)

Bake at 350 degrees for 10 to 15 minutes.

Remove from oven.

Top with your favorite healthy ingredients!

Return the pizza to the oven for another 10-15 minutes (this is a slow, lower heat pizza).