Chicken tenders made paleo are rullll easy. Chicken + egg + nut flour. Easy peasy. BUT what if you got super crazy and added shredded coconut to the floury mix? Magical things happen, that's what. These tenders are flaky and juicy and are just as delicious reheated in the toaster oven the next day. If you don't have a toaster oven, no offense, that's just dumb. Every home should be equipped with one. They are WAY better for reheating purposes than any microwave...at least when we're talkin' about reheating meats and such. I suppose if you are toaster ovenless, though, you can reheat for just a few minutes in the oven at 350 or so.
Y'all know why I love Vital Proteins collagen products from this post, so I feel it's only right for me to put them on blast in another feature recipe. I just love their vanilla coconut variety of collagen, and want to put it in everything....so I do! Like this matcha latte here. It's hot in Charlotte, so iced lattes are what I've been craving. This refreshing, nutritious, collagen-laden caffeine bomb is the perfect pick me up if and when you might be searching to an alternative to your precious coffee. I hope you love it!
The f**k is jackfruit? Well I just used it in a recipe and I still don't really know what it is, but I saw it as a featured new product in Trader Joe's so I grabbed a can of it. The nice, bearded hipster working at trusty ol' TJ's told me that jackfruit isn't actually sweet or fruity, and that it's often used in vegan cooking as a meat replacement. He then suggested I try it for a meat-free Taco Tuesday.
SFH's [semi-new] Churro flavor is absurd. It's like this magical flavor bomb of cinnamon all up in your palate. I've been quite heavy handed with it as of late, dumping it in nearly every smoothie or bowl of oatmeal I've made over the last few months. Last week, when I was in the mood for a frappuccino (and was obviously way too lazy to go out and get one), adding a scoop of my beloved churro was an obvious addition to my chocolate-laden frozen treat. It's protein-packed, clean and so refreshing! I'll definitely turn to this recipe frequently throughout the summer.
Well it's been a hot minute since I've given you something delicious to feast on, but I'm not sorry because I've just come back from the most glorious vacation in Italy. Since it's no longer acceptable for me to east pasta twice a day, drink wine like I'm hooked up to a steady IV, or pound pastries and chocolate with a morning cappuccino, I'm pretty much in denial. A big ole' group of Amato's, plus a few other street urchins (otherwise referred to as our significant others), flew back to the motherland to celebrate our Nonna's 90th birthday. My god that woman has aged well. I'm telling you...that laid back, cheese-filled Italian way of life is basically a real-time Fountain of Youth.
It's been more than a week since I've given you a recipe - apologies. I've just been busy memorializing the death of my youth...which some would call "celebrating my 26th birthday." I fully acknowledge that anyone reading this over the age of 26 probably wants to punch me in the face, but I'm not really writing about the number. I'm more so calling attention to the shifts that seem to start around the 26 year mark. They aren't necessarily bad, they're basically just qualities that my 22 year-old self would roll her eyes and scoff at. Turning 26 is like trading in your fun, old Jeep Wrangler for a sub-compact Toyota Camry. Bear with me.
I love my Instant Pot. I've said it before, but this thing is magic. Being able to make a full blown, one pot meal in bulk in a swift 30 minutes by basically just pressing a button makes life so much easier. Join me in the pursuit of witchcraft and make this asian-inspired tenderloin. It's about as easy, healthy and delicious as pork tenderloin gets. No fuss. Just marinade, toss it in the pot and let your IP do its thang.