Summer Salad with Dressing Recipe

I went so long not wanting to eat salads because its known as a "diet" food that I forgot how healthy and delicious it is. Now most of us eat salads and pile on the high calories or fat dressing. 

Well today is your lucky day because below is a homemade 21 Day Fix approved dressing option!

My salad was on a 108 degree day and I added 2 green containers of organic lettuce, 1 red container of chicken, 1/2 a blue with organic cheese and my 21 Day Fix approved dressing in the orange container.

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Dressing Ingredients:

-1 medium avocado cut into chunks
-1 1/2cups nonfat plain greek yogurt
-4tbsp chopped herbs like parsley
-3tbsp lemon juice
-1/4tsp sea salt
-1 dash pepper
-1/3cup extra virgin olive oil

Directions:

1- Pace avocado, yogurt, herbs, lemon juice, sea salt and pepper in a blender. Blend until smooth
2- Continue blending avocado mixture slowly adding oil until blended
3- Store leftovers in the refrigerator

Paleo Chicken Nuggets

Kid approved healthy chicken nuggets. Very easy to make even the kids can help make them.

-Cut up boneless chicken into bite size pieces

-Dip into a beaten egg

-In a seprate bowl mix almond flour and seasoning then coat the chicken

-Bake in the oven at 400 degrees for 30 minutes 

-My oven is in my RV home so I had to flip and bake another 5 minutes.

ENJOY

Paleo Approved Coconut Crusted Chicken

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup coconut flour
• 2 eggs
• A splash of full-fat coconut milk or even almond milk
• 1 cup shredded coconut

1. Preheat your oven to 400 F.
2. Using a heavy object, like a rolling pin, hammer the chicken breasts so that they flatten to an even thickness. 
3. Cut the chicken into long strips that are about 1″ in width.
4. You will need three bowls; one for the coconut flour, one for the coconut milk and egg mixture (just beat the eggs and milk together) and one for the shredded coconut.
5. Coat each chicken strip in the coconut flour, then soak in the egg and coconut milk mixture and finally coat in the shredded coconut. When finished, place the chicken strips on a large baking sheet, leaving some space between each strip and cook for 10 to 12 minutes, or until chicken has completely cooked through. I did  minutes one side and flipped over for another  minutes because of my oven.
6. Serve with some paleo ketchup or a healthy dipping sauce and enjoy!