I wasn’t always interested in making healthy recipes…or even in eating healthy food.
There was an entire decade of my life when I existed largely on refined sugars and processed grains. Gulp, for reals. I still cringe when I think back to the hundreds of Slurpees that I drank back then. At the time I was a long distance runner, and a nutritionally oblivious junk-food-vegetarian. I’d run an average of 9 miles a day and would then fuel up on cereals, bagels, veggie burgers, fries and sugar-laden beverages. My body looked healthy, so I figured I was doing something right.
It wasn’t until my son, Andrew, was born in 2005 that I gave one single thought to nutrition. As he got to the age of eating solid foods I realized that I had to figure out what to feed him (duh!) and I didn’t have a clue where to begin. At the time the statistic came out that our children now had a shorter life expectancy that we do, mainly due to obesity and obesity-related diseases. Whoa, that was scary to hear. Suddenly I had the urge to study nutrition and to figure out what should my son eat to avoid a life of disease?
Andrew is now 9 1/2 years old. He’s a tall, athletic, healthy boy who will try virtually any food at least once (yay!) I continue to repeatedly expose him to wholesome, real food with the hopes that his healthy eating habits will stick for life. And that his life expectancy can outrank mine 🙂
My kids are my reason why I care to make healthy recipes and serve healthy food at home. As an unexpected bonus I discovered a deep love of my own for real food and the change that this way of eating has made in my own life and body.
What’s your reason why you cook and eat healthy? Don’t lose sight of why you started your real food journey. We truly live in a toxic food environment where temptation is literally around every corner. Hold onto your quest for health — you’ve got the power to resist temptation and to eat in the wholesome way that you were designed to eat.
These Easy Chicken Nuggets are perfect for those busy weeknights when the kids (and you!) are starving and in need of some wholesome protein. It’s amazing how few ingredients that you really need to create delicious nuggets that rival the processed, artificially flavored, denatured, fried nuggets that you find on most kid’s menus. Give ’em a try and see what you think!
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Pulse the raw almonds in a food processor until fine. (If your child has an allergy to almonds, use sun flower seeds or gluten free oats.)
- Combine the ground almonds, salt, pepper and paprika in a shallow bowl. Whisk the egg in another shallow bowl.
- Dip the chicken pieces in the egg mixture, and then coat in the almond mixture. Place on the prepared pan and bake for 15-20 minutes.
A word about Food Processors…
Having a high quality food processor in your kitchen is a must when it comes to make real food recipes. So many times you’ll need it to shred, grind, pulse and blend. In this recipe for Chicken Nuggets you’ll need a high quality food processor to grind the almonds. I don’t think I’d make it more than 2 days without mine!