C O C O N U T T Y   P O R K [or chicken]

 

With Tone It Up’s Bikini Series in full swing, I’ve really been trying to eat clean aka stop late night dessert binges; I always eat pretty well throughout the day. This week wasn’t off to the best start [fail to plan and plan to fail rang true]. I didn’t have time to meal prep on Sunday, and didn’t get to the grocery store until halfway through the week. So today is basically my Monday, but better late than never!

The chicken I planned to use tonight was [very] expired, so I used boneless, skinless pork chops. You can very easily use chicken breasts or cutlets with this recipe. Or turkey breasts as well.

I had no idea if this would be a total success or a total fail, and it was delish! Hope you enjoy.

 

COCONUTTY CHICKEN [or pork]

Ingredients:

  • 1/2 cup almond meal/flour
  • 1/2 cup shredded, unsweetened coconut
  • 1/2 cup unsalted cashews, crushed
  • 1/2 cup coconut milk
  • 4 tablespoons liquid aminos
  • 2 teaspoons any nut butter [almond or cashew recomended]
  • 1 egg
  • 2 tablespoons garlic and herb Flavor God
  • 3 tablespoons melted coconut oil
  • Spray coconut oil
  • Ground pepper + spicy flavor God to season
  • 3-4 chicken cutlets, breasts, or pork; skinless and boneless
  • 1 small lemon wedge, squeezed

 

Directions:

  • PREP MARINADE AT LEAST 4 hours before:
  1. In a smal bowl, mix together 4 tablespoons liquid aminos + 2 teaspoons almond or cashew butter + 2 tablespoon Flavor God’s garlic seasoning + 2 tablespoon melted coconut oil + one fresh squeezed lemon wedge
  2. Add meat and 1/2 of the sauce mixture listed above to a Tupperware or large plastic bag. Marinade for at least 4-6 hours. Leave other half of sauce mixture aside in a small bowl for dipping sauce.
  3. When ready to bake, line a baking sheet or dish with foil and spray with coconut oil.
  4. Preheat oven to 375 F
  5. In a small bowl, mix almond flour + crushed cashews + shredded coconut  together
  6. In a separate bowl, mix egg, coconut milk, Flavor God, and 1 tablespoon melted coconut oil
  7. Dip each piece of meat in the wet mixture, then coat with the dry mixture, and set on baking sheet. Sprinkle with ground pepper and spicy flavor God
  8. Bake at 375 for 40 minutes, or until meat is cooked all the way through
  9. Serve immediately and be careful not to lose the bottom layer of coating when removing from baking sheet. Drizzle remaining sauce over each piece of chicken or pork, or leave it on the side to dip into.
  10. Check in with #seashellsandsitupsYUM and Instagram and let me know what you think! It’s delish over fresh steamed veggies or as a salad topping.

XOXO

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