Coconut Flour Chicken Nugget Lunch Box

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My kids love chicken nuggets, whose don’t?! I like to make them from scratch using coconut or almond flour and organic chicken breasts. My version taste amazing and they are good for you too! I like to serve them for dinner along side sweet potato fries and a salad. These packed perfectly in our Planet Box for lunch the next day too!

I followed the recipe from Against All Grain for the sweet potato fries. I mixed together cucumbers and tomatoes with olive oil and red wine vinegar for a quick side salad.

Today I packed the chicken nuggets and sweet potato fries along with leftover cucumber tomato salad. I also added a sliced organic pear, my skinny blueberry muffins, a kids cliff bar and a home-made fruit roll up. I included my daughter’s daily dose of Juice Plus gummies for an extra nutritional boost!

Coconut Flour Chicken Nuggets
 
Ingredients
  • 1 cup of coconut flour (almond flour also works well!)
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 1 lb thinly sliced organic chicken breasts
  • 1 egg white
Instructions
  1. Mix the coconut flour, salt and pepper in a shallow bowl.
  2. In another bowl, add the egg white and whip it with a fork until fluffy.
  3. Place the chicken slices in the egg whites and mix them together so all the chicken slices are coated with the egg.
  4. One at a time, dip the chicken slices into the coconut flour. Turn over to coat both sides.
  5. Now, you can either fry them in a little oil (coconut or olive) over the stove, or bake them on a baking sheet at 400 degrees for 15 minutes. I do both, depending on how much time I have. I prefer them on the stove, but using the oven allows me not to have to babysit them.

 

For more lunch box ideas, follow along my lunch box series!

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Cowboy Caviar Lunch Box

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I made cowboy caviar last night for dinner.  My daughter begged me to stop eating so she could take some in her lunch box! I also made bbq chicken to serve on top. Everyone cleaned their plates!! This is a great dish to pack in lunch boxes, because it actually tastes better the next day!

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I served it with gluten free flaxseed crackers. I also packed apple slices and my home made fruit leathers.

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For more lunch box ideas, follow along my lunch box series!

 

 

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Cowboy Caviar (vegan, gluten free)

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Cowboy Caviar has been a favorite at my house for awhile. Not only is it a delicious appetizer, it also makes a great vegetarian main course meal! I pack my version with avocados for healthy fats, lots of tomatoes for our veggies, and 3 different kids of beans for lots of great plant protein! I always make a big batch because my hubby and kids love to have it for lunch the next day too!

I have a few ways I like to serve my cowboy caviar. When I serve it as an appetizer, I like to use organic blue corn chips. When I want a vegan meal, I just serve it with flaxseed crackers. My husband’s favorite is when I make bbq chicken to put on top! You really can’t go wrong!!

Make sure all your can goods are organic! My favorite brand of canned foods are Eden Foods and Trader Joes. They both do not line their cans with BPA.

Cowboy Caviar (vegan, gluten free)
 
Ingredients
  • 2 cups organic frozen corn, thawed
  • 1 can black eyed peas, drained and rinsed
  • 1 can organic black beans, drained and rinsed
  • 1 can organic kidney beans, drained and rinsed
  • 1 pint cherry tomatos, quartered
  • ⅔ cup cilantro, chopped
  • 3 green onions, chopped
  • Dressing:
  • ¼ cup organic olive oil
  • ¼ cup red wine vinegar
  • 2 garlic cloves
  • ¼ tsp sea salt
  • ⅛ tsp pepper
  • 1 tablespoon ground cumin
Instructions
  1. Begin by placing all the dressing ingredients in a blender. Blend until smooth.
  2. In a large bowl, combine all the vegetables and beans.
  3. Pour the dressing over mixture, toss to coat.
  4. Place in the refrigerator for at least 2 hours before serving.

For more lunch box ideas, check out my lunch box series!

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