So, in case you were wondering, I’m still here. I know it’s been way too long since I posted any new recipes, but holy man, the holidays took way more of a toll on me than I was counting on. My in-laws came to town for Christmas but that wasn’t even the rough part. As soon as they left, our whole family came down with the lovely stomach bug that was floating around town. One by one, we fell like dominoes. Fun times, you guys, fun times. It didn’t last long, but getting back into the swing of things (including creating new recipes) was quite a bit more difficult than I had anticipated.
So here I am, nearly a month later, but still here. Unfortunately, in addition to taking basically a month off of blogging (but I’m still on Facebook, of course) and cooking, I also took about a month-ish off of CrossFit. You guys, getting back into the swing of that is WAY harder than getting back into cooking. I thought I was going to die after my first WOD back. Well, actually, that’s the day I came down with the stomach bug, so I guess that was a normal feeling in that particular circumstance. But still, it’s been a rough couple weeks back at the gym. I’m taking it lighter than normal and trying to work on my breathing, because I apparently forgot that you should breathe and not hold your breath during a WOD, lest I have a desire to pass out, which I’ve come close to doing lately.
And thank goodness I’m not really a “New Year’s resolution” type of person, because this would have been one terrible start to the new year. Spending my first week laying on the couch, then my second week eating less than stellar food. Ok, this post is really not super uplifting or anything, but it does have a happy ending, if you’ve managed to stick with me this far.
Through all the bumps in the first few weeks this year, I’ve also been a bit swamped with my non-paleo-related job. I love the project I’m currently working on, but it’s been taking all my time. I mean, most of my time, but still, way more than your typical 9-5. Last Thursday, Rob and I took a break from work (he’s my boss, and I honestly love working with my husband every day) and went to Denver for the day, sans kids. Well, we had the baby, but only for a few hours. It was fantastic to be able to clear my head and get away from the world for a bit, put things into perspective.
With a much more clear mind, I was able to re-prioritize my life and get things back in order. That said, now I have a clean house, clean laundry, and a renewed desire to create fun new food for my family (and you guys, of course!). Bonus: Rob decided I needed a kitchen helper and that our 8-year-old should have some household chores, so guess who my new dish washer is? I’m pretty excited about it. Like, really excited about it. And she’s excited too, and has washed the dishes and loaded the dishwasher 3 times in the last 2 days. I’m going to be super bummed when the novelty of it wears off.
So while my new assistant was washing dishes, I was making chicken nuggets. I thought they tasted good, but when all 3 kids gobbled them up and told me that they tasted like “special chicken nuggets, like from a fancy restaurant, not the gross ones from McDonald’s” I was all kinds of excited. Not that they’re a tough crowd to please, I mean they practically beg me for Brussels sprouts, but still, I love when they honestly love something I’ve cooked for them.
I also love how easy these are to make. Easy clean up too, not that it matters, since I have a new dishwasher, but still. And you simply can’t eat these without Honey Mustard Sauce, the world’s best dip. I love making my own. It only has 4 ingredients and tastes amazing.
Paleo Chicken Nuggets with Honey Mustard Sauce
- Place the shredded coconut, arrowroot starch, salt, cinnamon, and chile powder in a gallon-size zip-top bag or large storage container with a tight-fitting lid. The plastic bag method is the least messy, so I highly suggest that. Seal it and give it a good shake to mix everything together. Set aside.
- Using kitchen shears, trim any fat off the chicken and cut into bite-sized pieces.
- Place all chicken pieces in the plastic bag, seal, and start shaking until all chicken pieces are coated. Set aside.
- Heat a large skillet over medium-high heat. Add enough coconut oil to have a thin layer on the bottom, about a tablespoon or two, depending on your skillet size.
- Using a slotted spoon, take chicken out of the bag and place in the skillet. Don't cook it all at once, add just enough so the pieces aren't touching. It takes me about 3-4 batches to cook them all.
- Cook about 2-3 minutes, when the chicken is turning opaque and white about halfway up the sides. This may take longer depending on how big you cut them.
- Using a wooden spatula, gently scrape/scoop the chicken to flip them over and continue cooking until they are cooked all the way through.
- Remove and drain on a paper towel-lined plate.
- Repeat steps 5-8 until all chicken is cooked. Serve with Honey Mustard Dip.