Coconut Chicken

Look at me being all healthy.

But seriously, this is probably the healthiest thing I’ve eaten in weeks.

To say I love coconut shrimp is the perfect definition of an understatement. I could live on it. And who doesn’t love chicken? Oh, why not cross over the coconut shrimp idea to chicken? Okay. I will. And I did. And it is magnificent. And not only is it delicious, it is also paleo, primal, caveman, gluten free, clean eating, voodoo, witch doctor approved! My eyebrow is already growing together as one…

This is an easy weeknight dinner that I assure you, everyone will approve of. And your gut will thank you for not feeding it complete crap.

I’m back bitches.

You will need:
6 thawed chicken tenderloins (or equivalent to a pound)
2 eggs
1/2 cup of unsweetened almond milk
1/2 cup of almond flour
1 cup of unsweetened coconut
Coconut (or your favorite) cooking spray

Pre-heat oven to 400 degrees.

Gather two bowls. Put your sprayed baking sheet next to them. In one bowl, add your eggs and almond milk. Whisk well. In the other bowl, combine the almond flour and coconut, mix it up well.

One tenderloin at a time, dip it in the egg wash. Let it drip off a few times. Lay chicken tender in the dry mix. Flip it over a few times to get it nice and coated. Lay tender on greased baking sheet. Repeat until all tenders are ready to go!

Bake for about 15 minutes. (Ours took exactly 15.)

Turn broiler on low and let them sit under it for about 2 minutes. Watch carefully so they don’t burn.


Aren’t they beautiful? My love for chicken tenders is real and deep. I’m that kid who got chicken fingers at Mexican and Japanese restaurants until my buds matured. You could say I’m a chicken finger connoisseur. While trying to lose weight, it’s kind of impossible to eat traditional tenders and see results. So, I am beside myself happy at how delicious and crispy these babies are. Cheat clean? Isn’t that a thing? Oh yes. I’m obsessed with ketchup but please, get creative with your dipping sauce. I’m boring. Enjoy!



Copycat Alice Springs Chicken

When I was in high school, I lost 50 pounds by eating super strict low carb and playing sports. And thanks to my loving family who took me to Outback Steakhouse once a week to feel indulgent while on this crappy ass diet. Alice Springs Chicken became one of my major tools for success. It will forever have a special place in my fat loving heart.

If I could eat at Outback every night, life would be grand. But there are many pitfalls to that plan. One includes the temptation of their mystery brown bread, a second being their delicious, crispy croutons and lastly, well, that would cost a fortune.

I figured there was no way re-creating this dish would be hard. And boy was I right!! This tasted JUST as good. And I didn’t have any yummy bread sitting on the table singing me love songs, begging me to just listen to my heart and eat it.

While I definitely do not do super strict low carb, I definitely don’t eat any past 5pm. And this, my friends, was the perfect dinner for us.

Wanna Be Alice Springs Chicken

You will need:
-4 boneless skinless chicken breasts
-8 slices of bacon of your choice (you can use turkey, but being as I eat lower carb, I allow fat in my “diet”)
-2 cups of raw button mushrooms
-4 large slices of medium cheddar cheese (use fresh, organic cheese. Trust me.)
-low sugar honey mustard either homemade or store bought
-salt and pepper

Serves 4 (or three, if you have a really hungry boyfriend.)


This was the honey mustard in our local grocery store that had the least amount of sugar! And it was damn tasty.

Preheat oven to 350 degrees.

Take a glass baking dish and spray lightly with cooking spray.

Lay completely thawed chicken breasts down in the baking dish.

Massage some salt and pepper into the chicken.

I then poured the two cups of raw mushrooms all over the top of the chicken and around the pan. You can be more precise and “fancy” if that’s how you roll.

Splash some honey mustard onto the chicken breasts. As much as you prefer. But remember, you will be dipping the chicken in the mustard as well when you’re eating it so you don’t need a lot!

Top each breast with two slices of bacon. Then add a large slice of cheddar cheese on top to finish off the chicken!


At this point in the game, I imagined how beautiful this was going to be when it was finished. Because cheesy melty anything is a work of art to me. Am I crazy?

Bake in the oven for about 30-40 minutes, depending on how thick of a cut your chicken is. Ours took about 30-32 minutes!


Plate em and eat em. Simple as that! Dip it in honey mustard or pour more on top and it will truly remind you of being at Outback!

Serve with your favorite roasted green veggie for a delicious, balanced and low carb meal! Guys. Seriously trust me on this one. Omg I’m so full and I’m feeling good about it. DELICIOUS.


And that concludes day one of Healthy Eating until the Holidays! Which is basically my own version of primal/paleo with cheese. Because people who don’t eat cheese are crazy. Seriously. Come back next week and see if I’ve turned into a cave woman. I’m currently monitoring my brow line. So far no change.


Hump Day and Bourbon Baked Chicken

Very busy but awesome day!

I have an amazing recipe for you at the end of the post. Boyfriend and myself approved. And I’m my harshest critic. It’s PERFECT and light. So excited to share!

Today was art day at work. A gallery in town brings tons of local artist’s work and we pick what we like for the office. It’s a really cool program to get local artists known and also makes our office look lovely!


So, basically from 9-11am, I felt like I was at an art show. Pretty rad.

I highly recommend the TJ’s wonton soup. Very delicious and only 220 calories! Yum!



I also had ANOTHER piece of perfect German chocolate cake from a perfect local bakery.


Don’t worry. I worked off my piece of cake at Zumba. With my best girls.


Now. The best bourbon chicken in the world!

Bold statement, I know. But let me tell you. It’s as good as at home bourbon chicken can get.


There’s actual bourbon in it y’all. I’m a Kentucky girl. Nothing bothers me more than recipes claiming to be bourbon when there isn’t any in it. Bourbon tastes delicious! USE IT IN YOUR FOOD.

You will need:

1 pound boneless skinless chicken tenderloins (thawed, fresh)
½ cup soy sauce
¼ cup olive oil
1 tablespoon apple cider vinegar
¼ cup bourbon (Jim Beam is my bourbon of choice for cooking!)
¼ cup brown sugar
1 tablespoon of garlic powder

Whisk EVERYTHING but the chicken together in a bowl. (A bowl that has a lid is even better!) Whisk it good!

Put all of the tenderloins into the marinade. Soak em up good! Now, I marinated mine overnight and all day at work. And I’m sure that had a lot to do with how juicy mine came out. Put a lid on the bowl of chicken and marinade and let those babies sit all night. Trust me.

When it’s time for dinner, preheat oven to 350 degrees.

Pour chicken and marinade into a deep baking dish so juices can continue to soak chicken. I used a deep glass baking dish!

Bake for 15 minutes. Turn chicken tenders over and bake another 15 minutes. I then turned my broiler on high for about 2 minutes to make them beautiful.


I’d say it worked. This is by far the most gorgeous chicken I’ve ever made at home.

I recommend eating with some rice. Rice soaks up all of the perfect flavors involved but I wanted to watch my carbs tonight so I whipped up some frozen stir fry veggies. The beauty of this dish is you have so much extra sauce, you can douse the chicken AND the veggies in it!


This is Asian persuasion at it’s finest. The smell in my house made my mouth water. And this dish delivers! I hope you all enjoy this as much as we did!


Mother’s Day, chicken and this week’s menu.

My mom. The incredible super mom. The so young and fabulous she gets mistaken for my sister. (Because I too am young and fabulous. Duh.) The founder of me. The strongest woman on the planet.

Also, my downfall. Bringing my favorite iced cookies to grandma’s today! What was she thinking?!



These are my girls. Better than Beyoncé. And we all know that’s saying a lot.

I figured out a way to enjoy a cookie without going overboard. I shared it with my “step brother”*, Jack!


*Mom’s boyfriend Joe has two kids, Chase and Jack. They are 7 and 4. Mom and Joe may as well be married. So from here on, they will be referred to my step brothers.

Mike kept them entertained. They love him. And we love them.



Then we came home and cleaned like mad people. Our house just accumulates crap, I don’t even know how. So every Sunday, we clean like crazy. I EXERCIIIIISED THE DEMONS. This house is clean.


Every Sunday, I bake enough chicken for salads and other odds and ends to make life easier. I have a fool proof method to do so for not dry, yummy chicken.

Grab a big bowl. Put one tbsp of olive oil in it. Layer in the chicken breasts. (We use trader Joe’s individually frozen chicken breasts, but I thaw them) Then add one more tbsp of olive oil on top. Shake in your favorite seasoning. I use some blackening seasoning and oregano. And of course, garlic powder.


Bake on 350 degrees for 30 minutes on a bake sheet.

And voila.

This week’s menu includes:

Monday: Bourbon Turkey Burgers

Tuesday: Orange chicken and veggie stir fry

Wednesday: Grilled tilapia with Green Beans

Thursday: Greek chicken and vegetables

Friday: OUT!

I’ll be weighing in again Friday. Actually, I’ll be weighing in every Friday from now on. Good or bad.

Pictures and recipes to come!

Happy Mother’s Day!