DIRECTIONS:
Heat Oven to 350F. Line a cupcake pan with 2 liners. In a mixing bowl, whisk together egg white and sugar until smooth. Stir in vanilla, melted butter, and milk. Add flour and baking powder. Mix everything together just until combined. Divide the batter between 2 cupcake liners and bake for 10-12 min. Cool completely before topping it with your frosting of choice. I used my leftover almond cream cheese frosting from the carrot cake that I baked. Calories per serving excludes frosting.
DIRECTIONS:
Heat oven to 425F. Trim any visible fat and pin feathers. Pat the outside dry with a paper towel. Salt the cavity and exterior of the chicken. Throw in the smashed garlic inside the cavity. Season cavity with 1-1/2 tsp of thyme. Squeeze the lemon inside and throw in both halves. Rub mayo on the breast only. This will make the breast roast a nice golden color. Season with paprika, remaining thyme, turmeric and pepper. Place chicken onto a roasting pan. Cover with foil and roast for 1 hour. Take foil off and roast an additional 20 min or until food thermometer registers 165F in thigh.
DIRECTIONS:
Butterfly chicken breast halves and pound thin. Cutting each Butterfly down the center to give you 2 thin chicken breasts.
In a shallow bowl or plate combine the flour and all seasoning spices and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the margarine and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add another Tbsp of the margarine to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining Tbsp of margarine. Garnish with chopped chives and serve with your favorite side. Enjoy!
1/2 Cup White Whole Wheat Flour
1/2 Cup Unbleached All Purpose Flour
1 Tbsp Honey or Maple Syrup
2 tsp Baking Powder
1 Cup Unsweetened plant based milk
1/2 tsp Vanilla Extract
3 Tbsp Coconut Oil melted
DIRECTIONS:
Combine dry ingredients. Add Almond milk and vanilla. Whisk just until combined. Be careful not to over mix.
The batter should be slightly lumpy. Set aside to rest. In the meantime melt the coconut oil and then add it to the batter. Stir. Use an ice cream scoop to drop scoopfuls of batter on to hot griddle. Flip when you see bubbles forming. Enjoy!
INGREDIENTS: Cooking Spray 1/2 Cup Almond Meal/Flour 1/4 Cup White Whole Wheat Flour 1-1/2 tsp sweet paprika 1/2 tsp Garlic Powder 1/2 tsp dry mustard 1 tsp ground turmeric powder 1/4 tsp salt 1/4 tsp finely ground black pepper 1-1/2 tsp Extra Virgin Olive Oil 4 Large Egg Whites or 2 Eggs 6 skinless drumsticks or 1 lb. Chicken Tenders
DIRECTIONS:
Using a grill rack over a baking sheet spray rack with cooking spray set aside. Meanwhile in a food processor combine all dry ingredient and process on high while pouring in the olive oil until incorporated completely. Pour into shallow dish. In a separate bowl beat egg whites. Dredge tenders or drums first into the whites and then press them firmly into the almond mixture covering all sides. Place them on the grill rack. For tenders, bake at 450°F for 20 min. For Drums, bake at 425°F for 40 min. Enjoy!
NUTRITION ANALYSIS:
For Tenders:
Serving Size: About 3oz.( 2 or 3 pieces depending on size)
Calories: 184
Carbohydrate: 4g
Fiber: 2g
Fat: 7g
Protein: 26g
