Hubs: I have something to tell you. But it might make you mad.
Me: um, okay. What?
Hubs: I got on the scale and already lost 4 lbs.
Seriously, how do men do that?
Meanwhile, I’m avoiding even looking in the direction of the scale because I feel bloated and icky. Probably the effects of eating so many dang veggies…
And, no, if we were sticklers for the rules of Whole30, he should not have weighed himself. But rules, shmules. If it works for him, and keeps him motivated, I say go for it! Me…not so much.
I managed to get through today without any slip-ups, and avoided temptation as I tried to avoid the food area after a funeral today. By staying away from the fellowship hall, I had the opportunity to pray with someone, which I would have missed had I been hanging around the food. It was a blessing to be present for this person, and to pray for them. So much of ministry is just these little moments of being present, being in the right place and the right time, being willing to risk discomfort in order to offer love and peace to another.
I avoided breakfast this morning, and only had coffee and a Larabar. (Which are delicious and as close to sugary yumminess as one can get on this program.)
Lunch was scrambled eggs, which I assume you all know what those look like.
Supper was Italian Chicken Tenders over a bed of spiralized zucchini noodles with marinara sauce. I also found cherries on sale at Aldi’s and had about a cup of those. Finding sauces is always tricky, as so many of them have sugar in their ingredients. I found this one at Walmart, and it was delicious. Chunky and full of veggies, it also made a good dipping sauce for the tenders.
I’m telling you, these chicken tenders are one of my favorite recipes. They are so dang good. Even the kids will tolerate them. (And every time I serve them, they complain less about them, so I know they must be good!) Of course, the kids ate theirs with angel hair pasta and not the zoodles the adults had, but hey, I know where to pick my battles!
Look at these babies, bubbling away in their bathtub of oil….
And the final product:
So. Dang. Good.
Yeah, I know my photography skills need some help. What can I say? I want to eat the food when it’s hot, so the phone camera is as good as it gets. I’m not monkeying with grabbing the Nikon and letting this goodness grow cold!
I can’t find the original link to this recipe, so I will give it to you here. And you will thank me for it, after you try these bad boys.
Italian Chicken Fingers
2 lbs. chicken tenders
1 cup almond flour
3 TBSP tapioca starch
1 1/2 tsp garlic salt
1 tsp salt
2 tsp Italian seasoning
1/4 tsp black pepper
2 eggs, whisked
1/4 Cup coconut oil
Heat oil until very hot in large fry pan.
Mix together flour, tapioca starch, garlic salt, salt, Italian seasoning and black pepper together in a bowl.
In another bowl, whisk two eggs.
Dip chicken tender into egg. Roll in flour mix, and place in hot pan. Repeat with other tenders until pan is full,
Fry chicken until golden on bottom. Flip, and allow to fry on other side.
Once cooked, put on plate lined with paper towels to absorb any excess oil. Repeat cooking process until all chicken in cooked. You may need to add more oil to your pan.
Serve with marinara or spaghetti sauce. Great with zoodles or spaghetti squash.