Constantly exploring new recipes and cuisines has really helped me "learn to walk." Expanding my repertoire makes it far easier to "stay on the wagon" for longer periods of time. I believe variety and a little adventure ensure modified diets don't feel like deprivation. You have to have fun, love what you're eating and feel truly satisfied after ever meal.
There has been a lot of trial and error (and many an epic failure) involved in building my personal book of crave-worthy recipes. replacing bad habits with good and developing new eating habits is difficult enough. Allow me to spare you the traumatizing moments with nutritional yeast by sharing some of my successes. This one is crave, drool and certainly leftover worthy!
Clean Program-Inspired Almond Crusted Chicken
1 egg plus 2 tablespoons almond milk (unsweetened)
1 cup almond meal (pulse whole, dry-roasted, unsalted almonds in a food processer until you achieve texture in photo above)
1 teaspoon sea salt
1 teaspoon garlic powderfew dashes of paprika
1 large or 2 small boneless chicken breasts (1/2 - 3/4 pound)
- Preheat your oven to 425 and cover a baking sheet with foil. Spray the surface with olive oil mister (or other cooking spray)
- Filet the chicken breasts
- Beat egg with a fork in a medium bowl; add almond milk (use a bowl large enough to dip chicken filets in)
- Combine the almond meal, sea salt and garlic powder in a large bowl
- Dip chicken in the egg/milk mixture and then in the almond mixture, until well coated
- Place the filets on the baking sheet and drizzle lightly with olive oil
- Bake for 6 minutes, rotate tray and bake for 6 more minutes
- Cut into one of the filets to ensure it's fully cooked, (the thick almond coating can make it difficult to feel for doneness.)
- Serve over a salad of mixed greens + 1/4 avocado with oil and vinegar or with sautéed swiss chard!