I would be lying if I said once you eliminate certain food items from your diet, you never crave them again. I would love to tell you that the minute you cut out gluten, you never crave another slice of pizza or giant meatball sandwich. I know it’s just cruel mentioning those items (torture to type) but it’s important for me to be honest here. You can live a happy, foodie life with food sensitivities but we’re all still human. And somehow, every Papa Gino’s pizza still looks irresistible to me every time I see the ad on TV. But, now I digress.
The truth is your cravings for those “unmentionable foods” do start to waiver with time and you start to develop new “food crushes” on things that you can actually eat. This food not only keeps you alive, can be delicious but the most important thing is that these foods allow you to feel well after eating them. We want to help you find those foods and feel inspired when working with them in the kitchen.
I’m embarrassed to admit this but the other day I had an extreme craving for chicken nuggets. Yes, the kind of chicken nuggets you sneak away to eat at a drive-thru and regret the minute you finish them. The kind that leave inevitable grease marks all over your pants and car and somehow always convince you to order a last minute diet coke to wash the poison down. Of course, I speak only of this only from my past food life experiences.
Once this never-ending craving hit, I did what any gluten, corn, soy, egg and dairy free person would do and I turned to the internet to get some ideas on how to make my own version of a Chicken Nugget recipe. After some time, I put together a gluten, egg and dairy-free recipe that I knew I had to share.
When I took this masterpiece out of the oven, I was certainly skeptical. I was looking for that extra fried breading and longing for that excessive dripping oil. But after the first bite, I was totally fine with this new chicken nugget alternative. In fact, I couldn’t stop eating them. The chicken had a very similar texture as a classic breaded chicken nugget and came out juicy and delicious.
Here’s how I made this whole chicken nugget thing work for my food intolerant self. If you make it at home, let me know if you like this alternative!
Guilt-Free Chicken Nugget Recipe
- 1 lb boneless chicken breast (I always try get 100% natural, hormone-free without ribbed meat)
- 1/8 cup quinoa flour
- 1/8 cup tapioca flour
- Note: Both flours are worth buying but you can get them for cheaper on Thrive Market)
- 1 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1/4 tsp black pepper
- Salt to taste (I’m pretty sensitive to salt so I just put a little on but feel free to adjust based on your taste buds)
- Melted Coconut Oil (just enough to glaze over the top so about ¼ cup but use as little or as much as you want if you are trying to cut back on oils)
Cost: <$6.00 (depends on what meat you purchase)
Steps to Make the Chicken Nuggets:
- Pre-heat oven to 450 degrees
- Cut chicken breast into small pieces
- Mix flours and all spice ingredients in a bowl
- Dip each piece of chicken in the “mixed batter” and make sure each piece is completely coated. If you don’t cover them with the flour, the chicken nuggets will easily lose that “breading” texture. Place pieces of chicken on a greased baking tray.
- Take the hot melted coconut oil and drizzle over chicken.
- Note: Be careful not to rub chicken with the oil because the flour coating will easily slide off. Remember, when you typically bread chicken, you have the egg which helps the topping stick.
- Put in oven and bake for 14 minutes.
- Serve immediately and if you’re feeling generous share with 1 or 2 with friends. Choose those friends wisely.