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Monday Meals: Healthy Chicken Nuggets

It’s Monday Meals!

What makes these chicken nuggets extra healthy is that recipe has veggie puree (your choice) and flax seed meal (vitamin B, omega 3s, fiber, magnesium, manganese).

My nuggets came out a little dark looking because I used flax seed and not flax seed meal.  It really wasn’t that obvious that I used the seeds in stead of the meal, and they came out really good!  They were surprisingly easy to make.

I opted for sweet potato veggie puree, because I had it on hand.  The recipe:


Infused Chicken Nuggets

(serves 4)
Combine the following in a bowl/container:
  • 1 pound of chicken rinsed, dried, and cut into chunks.
Egg Batter (combine the following in a shallow bowl):
  • 1 cup veggie puree (broccoli, spinach, sweet potato, or beet)
  • 1 large egg, lightly beaten

Breading (combine the following in a shallow bowl):

  • 1 cup whole-wheat, white, or Panko breadcrumbs
  • 1/2 cup flax seed meal
  • 1 tablespoon Parmesan
  • 1/2 teaspoon each: paprika, garlic, and onion powder
How to cook:
  1. Place the breadcrumb mixture and egg mixture next to each other.
  2. Turn a skillet on medium-high heat and coat with nonstick cooking spray.  When the skillet is hot add 1 tablespoon of olive oil.
  3. Dip your chicken chunks into the egg batter first and then into the breadcrumbs making sure they are completely coated, then toss in the skillet and cook about 4-5 minutes each side till golden brown.  Check a piece by cutting it half and making sure the chicken is cooked all the way through (I check the thickest piece).
NOTE: you can spice your chicken with some salt if you want before adding it to the egg/breadcrumbs, but I didn’t add any and they came out great.  Also, I kept the breadcrumbs to the side and added a little at a time to a plate.  I only used about half the breadcrumb mixture this way, which means I was able to store the rest in the fridge for the next time I make them.  I served them with some steamed organic peas.
recipe adopted from Deceptively Delicious

Wouldn’t it be fun to have green (broccolli or spinach) or pink (beet) chicken nuggets!

I would love to figure out how to bake these instead of fry.  Frying doesn’t appeal to me as a mother and I think popping these in the oven seems easier.

Hope you enjoy!

ENJOY! ash

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Monday Meals: Veggie or Fruit Infused French Toast

It’s Monday Meals!

I thought this was such a smart idea – infuse your french toast (or just about anything) with veggie or fruit puree.

not the prettiest picture. i guess i need to work on my food presentation.

I have done this with pancakes (pumpkin) before, but I  had never thought about doing it with french toast.  French toast is our main go to in the morning.  I whip up the mixture and make sure to double the recipe so I’ll have extra for the week.  I mix it in a small, rectangular casserole container with a lid so that I can store the left over mixture in the fridge for use the next morning (think the size of bread slices).

I opted for sweet potato veggie puree, because Jax will always eat fruit so I don’t really need to “supplement” these into his diet.  The recipe:

Infused French Toast

(serves 4)

Combine the following in a bowl/container:

  • 4 large eggs
  • 2 tbsp veggie or fruit puree (banana, pinapple, sweet potato, carrot, butternut squash, pumpkin)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla (the recipe doesn’t call for this either, but I love vanilla in my french toast)
  • (the recipe doesn’t call for it, but I add a little milk too, about 1/4 cup.  That’s how my mom always made french toast)
  • 4 slices of bread
How to cook:

  1. Soak your bread in the mixture for about 30 seconds.
  2. Turn a griddle on medium-high heat.  When the pan is hot coat the bottom with butter (roll it around to melt all over).  When the butter melts, place your soaked bread slices on the griddle and cook till each side is golden brown.
  3. Serve with your pure maple syrup (I make sure it’s the real deal, not corn syrup with “maple syrup” flavoring) and/or these toppings; applesauce, peanut butter, fruit.
recipe adopted from Deceptively Delicious

Jax usually has 1/2 piece of french toast (I eat the other half), a 1/8 cup of fruit, with an egg.  I get both fruit and egg too.

Let me know what you think!

ENJOY! ash

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