Holy hiatus!  I just returned home to Charlotte after 3 weeks of traveling to New York, Boston, and Florida.  Had such a great time seeing friends and family, especially my nephew Jaxon who is the cutest, sweetest boy ever!

I couldn’t be more excited to be home and back in my normal routine.  Obviously, its common to eat out a lot and grab a few drinks when on vacation or getting together with friends you haven’t seen in a long time, but 3 weeks in a row can certainly be taxing on the body.  When we’re home, Casey and I eat very clean.  We love to cook, or more conveniently eat Custom Fit Meals, which I’ll be talking about in the very near future.

I have been searching online for a Gluten Free Breadcrumb recipe.  I wanted something that was super easy to make, and truly replicated the crunch and flavor that breadcrumbs have.  I know it can be purchased in the grocery store, but as long as I already have the ingredients in my kitchen, I just feel better about making things myself and knowing exactly what it is that I’m putting into my body.

Paleo Effect is a website I stumbled upon during my search.  I tried their breadcrumb recipe for lunch yesterday and made some delicious chicken fingers!

“Breadcrumbs”

½ cup Almond Meal or Almond Flour

¼ cup Golden Flaxseed Meal

1 tsp Garlic Powder

½ tsp Onion Powder

½ tsp Thyme

½ tsp Oregano

1 ¼ tsp Sea Salt

½ tsp Black Pepper

*Optional: 1 Tbsp Arrowroot Powder (if you need to thicken a dish)

Step 1: Mix all of the ingredients together in a bowl.  Because I only had whole Flaxseeds and not Flaxseed Meal, I first used a mini food processor to mix everything together while chopping up the flaxseeds.  Then poured the mixture into a bowl.

Step 2:  Put olive oil in a pan or skillet on medium to high heat.  While the oil is heating up, scramble 1 to 2 eggs in a separate bowl.

Step 3:  Rinse the chicken tenders and pat dry with a paper towel.

Step 4:  Dip each piece of chicken into the egg.  Then place in the “breadcrumb” mixture and onto the heated pan.

Step 5:  Lower the heat to medium.  Cook each side for about 3 minutes, turning only one time.

Step 6:  Let the chicken cool for 2 minutes before eating.  I threw mine over some lettuce and tomato.  Drizzled a tiny bit of olive oil and balsamic vinegar for dressing.

I definitely plan on using this breadcrumb recipe again.  It was exactly what I was looking/hoping for!  It’s probably a good idea to make a big batch of it and store it in my refrigerator so its more accessible for future uses, but it literally took me a whole 3 minutes to make the breadcrumbs and less than 10 minutes to make the chicken tender salad.  Yay for getting back on track!