Baked Fried Chicken Tenders with Maple Dijon Dipping Sauce


Boneless skinless chicken breast tenders were on sale today. Totally craving some chicken tenders comfort food. Here is what I came up with.

1-2# boneless chicken breast tenders
2 eggs
Approx 2 cups Almond meal (with the skins)
1 Tbsp Grass-fed butter (melted)
S&P for a hint of flavor

Maple Dijon dipping sauce
Dijon mustard (check labels for sneaky sugar)
Real maple syrup

1. Preheat oven to 425°.
2. Pour the almond flour into a bowl, season with s&p
3. In a separate bowl, mix together eggs and butter.
4. Dredge the chicken in egg/butter mixture then coat in almond meal.
5. Arrange the chicken in a single layer on a baking sheet or oven safe dish.
6. Bake at 425° for 60 minutes or until chicken is brown and crispy.
7. In the meantime, mix together maple dijon dipping sauce. I use a 2:1 ration. 2 parts mustard, 1 part maple syrup.
8. Once chicken is cooked, remove from oven, the juices should run clear when pierced with a knife. Let cool for a minute or 2. Serve with dipping sauce and enjoy.

There are a thousand recipes out out on the Internets similar to this one. From memory, I just kind of threw this together on my own.  Really, I just had the almond meal in my cupboard that I wanted to use up.  Figured this would be a good way.

I provided you with the basic version of these chicken tenders.  For a few of the chicken strips, I added some Italian seasoning to the almond meal mixture.  Once cooked, I dipped the chicken into marinara sauce.  Experiment with flavors and see what you can come up with.  One could make this recipe a plethora of different ways.  Garlic, rosemary, cayenne pepper, lemon, etc…

These chicken bits come out perfectly crispy.  At the temperature that I cooked them, they have just the right amount of crisp while keeping the chicken tender and juicy.  Pretty good combo.

Really, this is so easy…and cleanup is a breeze.  Easy, clean way to enjoy some chicken strips. It will save you time and will for sure be a hit.

Happy eating!


Minted Zucchini


While on the lookout for a new side dish, I found this gem by The Paleo Mom.  Minted zucchini.  It seemed light yet filling.  I always like to find delicious recipes where vegetables take the spotlight.

2 medium zucchini, halved and sliced into ¼” semicircles
2 Tbsp fresh mint, chopped
1 Tbsp coconut oil

1.     Heat a skillet over medium heat.  Add coconut oil and zucchini.
2.    Sautee zucchini until soft and just starting to brown, about 5-6 minutes, stirring frequently.
3.    Add mint and continue to cook for 1 minute. Serve!

Best part, hands down, is the ease of this recipe. 3 ingredients, 3 steps.  I actually dug out my spiral slicer for this one.  I use a Paderno slicer that I bought for about $30 on Amazon.  One of my favorite kitchen gadgets.  I really dig veggie “noodles,” so I thought I’d try a spiral spin on this recipe.  I also set aside some “noodles” and added some s&p and garlic.  Both zucchini “noodle” versions turned out great.  This recipe could be used as a fresh ending to a meal or even just as a snack.  The mint and zucchini go together surprisingly well.  I feel like the only way to describe it is clean and fresh.  Refreshing I suppose.  I will most definitely be making this one again.  It’s a minty win!

Happy eating!

Recipe HERE

500 Likes Giveaway

My Facebook page hit 500 likes this week.  I think that’s pretty cool.  I am humbled and amazed at how many people dig the Paleo Paramedic page.  As a giant thank you, I want to have a giveaway.  I will be giving away 3 pretty awesome prizes.  The prizes:

Practical Paleo Cookbook 
Paderno spiral slicer
Steve’s PaleoGoods Seasonal Sampler

These are a few of my favorite things.  I really just want to share them with you.  Click on the link below to find out how to have your name entered a couple times in the contest.

The Paleo Paramedic 500 Likes Giveaway

Contest ends 1/24/14 at noon. Thanks for playing!


Almost 5 Ingredient Pizza Spaghetti Pie


You had me at spaghetti squash.

Spaghetti squash is just…good.  I’m ALWAYS looking for delicious recipes with it.  Juli of PaleOMG  posted this one recently.  She has some pretty fantastic food dishes on her website, so I knew this one would be great.

1 large spaghetti squash (about 600 grams)
1 pound italian sausage
½ yellow onion, diced
1 cup pizza sauce (no sugar added)
1 teaspoon dried basil
salt and pepper, to taste
3 eggs, whisked
(optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
6. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
9. Let rest for 5 minutes before serving.

First of all, the smallest spaghetti squash was massive so I used about 3/4 of it, saving the rest for later.  Another big tip is to check your ingredients.  Sugar can be sneaky in the pizza sauce as well as the Italian sausage. I was also a little intrigued with how the eggs would play in this.  They just help it to set…hold everything together.

A few thoughts.  I was a little apprehensive about baking this at 400 for an hour, but it turned out perfectly crispy…even without cheese. I do like crispy.  And honestly, I didn’t even miss the cheese.  True story.  This recipe has only 6 ingredients. Awesome.  It doesn’t kill the checkbook.  This takes a little time to cook, but it’s ridiculously easy and just as delicious.  The flavors went together perfectly.  When I have made spaghetti squash in the past, it has come out of the oven all mushy and gooey.  With this recipe, you cook it at a high heat for a short amount of time.  The “noodles” end up being drier, almost al dente if you will.  I dig it.  The dish wasn’t soggy when it came out of the oven.   This spaghetti pie is delicious just out of the oven as well as leftovers the next day.

Next time, I would probably add a few other ingredients.  I would probably add some peppers and mushrooms.  Maybe top with fresh tomato. Also, I would probably double the batch.  I eat too much at a time…it would be nice to have more leftovers.

This was comfort food for me.  Definitely a legit dinner option.

Recipe HERE.