Good morning, muffins. It’s Wednesday. Let’s celebrate that we are halfway through the week already!!
This post may be a random one. I feel like this week there’s so much on my heart, but don’t know how to formulate it into words quite yet! Just know that God is teaching me some things. And that I really love you guys. And that it’s almost November? What in the world?
First let me start by saying these pancakes I made Saturday were THE BOMB. Look at the inside view. Just phenomenal. Yep, totally paleo and everything.
I also made this really delicious pizza on Friday night. I’ve had the idea in my brain for a while, and finally put it into the meal plan this week. The crust was this garlic flatbread recipe from savory lotus, with rosemary sage pumpkin as the sauce, some onions, bacon, and almond cheddar cheese. YES.
People always ask me about carb-loading the night before races or long runs. I honestly don’t do that…it doesn’t work for me. I do most of my carb loading the two mornings before a long run and save a really light meal for the night before. Like this little egg and turkey scramble I had for dinner Saturday night.
What was super delish was my hash I made Sunday morning after the run…plantains, butternut squash, turkey..YUM!
I made a recipe for pumpkin seed-crusted chicken last fall before I had this blog. It was one that I really loved and knew I would want to have on my food blog one day. Well, I made it this week and tweaked/improved the recipe to be even more delicious! It’s a fun fall spin on chicken tenders that I think you guys will really enjoy! Check it out!
- 1 lbs chicken breast, cut into strips/ tenders
- 1 1/2 cups raw pumpkin seeds, without shells (pepitas)
- 1/2 cup almond meal/flour
- 1 tbsp curry powder
- 1 tbsp dried chives (optional, but adds good flavor)
- 1 tsp garlic powder
- 1 egg
- 2 tbsp almond milk
- Preheat oven to 375 degrees.
- Add pumpkin seeds, almond meal, curry powder, chives, and garlic powder into a food processor and pulse/grind until it seeds are thoroughly chopped and it forms a flour. Pour into a wide-rimmed bowl.
- In a separate wide-rimmed bowl, whisk together egg and almond milk.
- Cover a baking sheet with foil and spray with cooking spray. One by one, dip the chicken strips into egg/milk mixture until fully coated, then into the pumpkin seed mix. Use a fork to cover the entire chicken strip with the seed mixture.
- Place on baking sheet. Repeat for all chicken strips, then place in oven & cook for 20 minutes.
- Remove from oven and let cool. Enjoy!