Another thing I craved in February was fried chicken! Not cool how someone was eating it for lunch at work the other day. 😦 Fried chicken isn’t the healthiest thing in the world, lol, so I tried to find Whole30-friendly recipes that were somewhat similar to fried chicken. Breadcrumbs are not an option for the coating on the Whole30. Lots of recipes I found use crushed nuts (macadamia, almond, pistachio, etc.) and coconut as the crust instead. I was so frustrated that I couldn’t find coconut flakes at the store without sugar, so I picked up a pack of macadamia nuts instead. For a recipe so simple, this is probably one of the tastiest things I’ve ever made.
- 1lb of chicken thighs
- 1/2 cup of macadamia nuts
- 2 eggs (I probably could have done with just one)
- garlic salt, pepper, and dried basil
Preheat oven to 425 degrees F.
Line a cookie sheet with non-stick aluminum foil.
Pulse macadamia nuts in a food processor with about 3 tsp of each spice. (Adjust spices to your liking.) Empty crushed macadamia nuts onto a bowl or plate. Here’s how the crust should look:
Scramble eggs in a separate bowl.
Remove skin from the chicken thighs. Coat one thigh evenly in the egg. After coating in egg, coat in the crushed macadamia nut mixture.
Repeat until all the chicken is used. Bake for 10-15 minutes until the crust is golden brown.
Serves 2! (for me anyway haha)
I’ve seen this on Pinterest. You can also use bacon instead of prosciutto. In order to be Whole30-friendly, the meat cannot have sugar or additives. Another challenge I’ve had during grocery shopping is finding Whole30-friendly deli meat. Luckily I was able to find some at Trader Joe’s.
- 1 package of prosciutto (or bacon). I believe this pack had 8 strips
- 1 lb of asparagus
- olive oil
- salt and pepper
- Preheat broiler.
- Lay a sheet of non-stick aluminum foil onto a cookie sheet.
- Wash asparagus. I also chopped off about half an inch of the bottom of the stalk.
- Arrange asparagus on top of the foiled cookie sheet.
- Drizzle olive oil on top of the asparagus. Season asparagus with salt and pepper. To coat the asparagus evenly, you can roll the stalks back and forth.
- Lay one strip of prosciutto on a cutting board, length-wise and slightly diagonal. Place 4 asparagus stalks on top of the bottom corner of the prosciutto. Roll the asparagus into the prosciutto tightly. (This is where a picture would have been helpful. Sorry!) Return wrapped asparagus to the cookie sheet.
- Repeat until all of the prosciutto and asparagus are used.
- Place cookie sheet on the bottom rack of the broiler. Cook for 8-10 minutes.
I plan to post step-by-step pictures of every recipe I attempt on the Whole30. I didn’t take any of the tuna since I was rushing to get it done for the following day.
One of the things I craved during February was tuna. Normally I make tuna with mayo and relish. However, I haven’t had much luck finding a mayo that is Whole30. They do make olive oil mayo, but the major brands pack all kinds of additives to it. I used avocado as a fat instead along with lemon juice to make it easier to mash. (I found the idea from a post I saw on Instagram.)
- 2 6-oz. cans of tuna
- 1 whole avocado
- 1/4 lemon
- salt and pepper
- Open cans of tuna. Drain the liquid out. Scoop out the tuna into a bowl.
- Cut avocado in half. Remove pit. Scoop out avocado into the bowl with tuna. Depending on how soft your avocado is, you might have to cut it up to make it easier to mash with the tuna. Mash avocado with tuna until both ingredients are blended together.
- Squeeze lemon juice into the tuna mixture. If you had trouble mashing the avocado in the previous step, you could add the lemon juice to help out. Mash until all ingredients are blended well together.
- Add salt and pepper to your liking. Mix away.
I ate this with a salad for breakfast on Friday. Not bad for mayo-free tuna!
Makes 3 servings.