Chicken Nuggets: Recipe (grain, gluten, corn free)

This recipe is tweaked from Holistic Squid to suit more specific dietary needs (gluten-free, dairy-free, grain-free). My kids love them in their lunchboxes and think they taste better than the frozen kind at the store.

I like them because they don’t contain cornmeal, which my youngest is sensitive to and they are super fresh and easy to make with ingredients you can spell.

I make a big batch for the freezer at the start of the school year and every couple of months thereafter. They freeze well and are easy to heat on busy mornings and toss in a thermos.

Most of you know that I’m a fan of food combining and this recipe takes the cake in my books! Instead of the typical starch breading, these nuggets use coconut (a fat) so you aren’t combining starch with protein. Making for happy bellies all around!

Chicken Nuggets

Makes: 4-6 servings

Ingredients

2 lbs chicken (or turkey) breast

2 eggs, medium-size

1 1/2 cup coconut flour (culture first if on Stage 1 of B.E.D.)

2 Tbs arrowroot

2 Tbs nutritional yeast (optional)

1 Tbs onion powder

2 cloves garlic, minced

1 tsp sea salt

1 tsp nutmeg

Method

• Chop meat into 2-inch nuggets
• Whisk together coconut flour and spices
• Beat eggs in another bowl
• Bathe nuggets in the egg wash
• Dip nuggets in coconut flour-spice mix
• Place on a parchment lined baking sheet with space in between
• Bake in oven preheated to 375° for 20 minutes until golden brown

Tips & Ideas

• Lovely serve with “mashed” cauliflower.
• Freeze in little wax paper bags so they’re ready to simply heat up and put in the kid’s lunchboxes.
• Substitute fresh grated Parmesan cheese for the nutritional yeast.
• Perfect for those on a Paleo way of eating or The Body Ecology Diet (stage 2).

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May all bellies be happy!