September is here! That means routine and healthy eating are back in style (had they ever really left?). Each year the start of the fall months is a reminder to me to stock up on healthy freezer meals for the busy months to come. This is especially easy with all the fresh herbs and spices ready to pick in the garden.
I spent my September long weekend in the kitchen batch-cooking, jarring, and preparing ahead for what I know will be a busy (and exciting) fall. Want some help getting set up in the kitchen? No problem. I offer In-Home Cooking Sessions where we’ll decide on recipes in advance and then spend 3 hours together batch cooking so that you’ll be set up with healthy meals for weeks to come. Interested in having me help you in the kitchen, just ask.
Grain-Free Chicken Fingers one of my favourite freezer recipes to get you prepared for the busy school nights ahead…and they’re kid approved (tested by my nieces).
Channel your inner child with this fun and easy-to-make recipe. A coating of nuts and seeds gives them an extra crunch and a boost of protein and healthy fats. These will leave you feeling energized (instead of weighed down like their fried friends from your childhood).
Tip: These chicken tenders freeze well, so make a large batch to cook and then freeze so you can take them out during a busy week.
Ingredients
10 Chicken breasts (raw, never frozen)
2.5 cups Ground almonds
½ cup Hemp hearts
2 Tbsp. Sea salt
1 Tbsp. Ground black pepper
2 Tbsp. Paprika
1 tsp. Turmeric
2 Tbsp. Dried Oregano
1 Tbsp. Dried Basil
Parchment paper
Directions
- Preheat oven to 350F. Cover a baking tray with parchment paper.
- In a large bowl, mix together ground almonds, hemp hearts and all spices. Set aside.
- With a sharp knife, cut your chicken breasts lengthwise into strips about 1” thick.
- Spread your “breading” mixture into a pie plate, or similar dish for coating.
- Using tongs, coat each chicken strip with the almond flour mixture and place on parchment lined baking tray.
- Bake for 12 minutes per side, or until cooked through and slightly brown on the outside.
- Remove from oven and allow to cool.
- Once the chicken tenders are cool you can store them in an air tight container (I recommend lining the bottom with paper towel to absorb condensation) in the fridge.
- Once they’ve completely cooled in the fridge, transfer to the freezer for storage up to 4 weeks.
Serve with either of my Mustard Dips (https://www.selinarose.ca/recipes/dijon-mustard-dip-two-ways/).
