We love pistachios and their toasty, salty bite. This is a new and different way to dress up your chicken for dinner tonight. The pistachio crust gives it a rich and toasted depth of flavor without being too heavy. We paired our tasty chicken with some nutrient-packed wild rice. A light dressing and a few sweet, chewy pieces of dried fruit made it the perfect accompaniment to the chicken. Have you ever tried black rice before? It does take awhile to cook but it's worth the wait. Enjoy!
Recipe: (serves 4-6)
Chicken:
4-5 chicken breasts
1 1/2 cups pistachios (shelled) (roasted and salted preferred)
1/2 cup millet flour (or flour of your choice)
1/4 teaspoon sea salt
1 tablespoon coconut sugar (or sugar of your choice)
1 egg, white only
light olive oil
Chicken Directions:
1. Preheat oven to 350'F. Place chicken in a resealable plastic bag and pound until it's about 1/2-inch thick. Place the pounded chicken on a couple of paper towels to absorb any excess moisture.
2. In a small food processor or chopper, pulse the pistachios to a medium-fine consistency.
3. In a flat bottomed glass baking dish combine the pistachio pieces, flour, salt and sugar. In a separate dish add the egg white and whisk for a few seconds to loosen whites a little.
4. Dip each chicken breast into the egg white first, allow excess to drip off then gentle lay the chicken into the breading mixture, flipping to coat.
5. Place chicken on a baking sheet and bake at 350'F for 15-20 minutes, flippin gonce halfway through, or until chicken reaches an internal temperature of 165'F. Serve right away to enjoy that crispy, crunchy crust.
Wild rice salad:
1 3/4 cups wild rice {black rice}
4 1/4 cups water
1/2 teaspoon salt
the juice of 1 lime
2 teaspoon agave nectar<
1/3 English cucumber, diced
small handful of pistachios (roasted and salted preferred)
handful of dried cranberries
1/4 cup cilantro, chopped
Rice Directions:
1. Add rice and water to a pot over medium high heat and bring to a gentle boil. Once gently boiling, quickly reduce heat and simmer for 1 hr 15 mins until rice is split and soft.
2. Drain excess water, if any. Mix rice with rest of ingredients and serve warm or chilled.
...click here for the recipe!
Have you been looking for a moist and delicious gluten-free cornbread recipe? Today is the day! This is my hubby's creation; the perfect blend of gluten free flours and slightly crunchy cornmeal come together to make a light and flavorful bread that actually holds together. A slice of this goes perfectly with our
Potato Kale Soup or
Pumpkin Chili. For an added treat we like to drizzle a bit of sweet local honey on top. Enjoy!
Recipe: Makes one pie pan size cornbread loaf or 12 muffins
Ingredients:
dry mix:
3/4 cup medium grain organic cornmeal
1/2 cup rice flour
1/2 cup tapioca starch flour
1/2 cup millet flour
1 1/4 teaspoons sea salt
1 1/4 teaspoons xanthan gum
3 1/2 teaspoons aluminum-free baking powder
1/3 cup sugar
wet mix:
2 eggs*
3 Tablespoons light olive oil
1/2 cup water
1/2 cup apple sauce
Directions:
1. Preheat oven to 350'F. In a large mixing bowl, combine dry ingredients.
2. In a separate bowl combine wet ingredients, mixing well. Add wet ingredients to the dry ones, stir to combine.
3. Pour into glass pie dish coated with cooking spray and bake at 350'F for about 24 minutes or until slightly golden and a toothpick inserted in the center comes out clean. If you prefer you can bake them as muffins at 350'F for about 15-18 minutes or until slightly golden and internal temperature is about 200 degrees.
*If you can't have eggs or you choose not to, try substituting 1 Tablespoon ground chia seeds with 1/4 cup water in place of each egg. For this recipe it would be 2 Tablespoons ground chia and an extra 1/2 cup of water to replace the two eggs. You can buy ground chia or grind it yourself in a blender, grinder or food processor. Make up a small batch and store in an airtight container so it's reading when you're baking.
...click here for the recipe!
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