- 1.5-2 lbs boneless, skinless chicken breasts, cut into chunks
- 1 cup dill pickle juice
- 1 cup almond milk
- 1 cup almond flour (coconut flour would work too)
- 2 tablespoons powdered sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- In a large Ziplock bag, combine the chicken, pickle juice, and almond milk. Make sure the chicken is coated and marinate in the fridge for one hour.
- Preheat the oven to 400 degrees F.
- Line a cookie sheet with parchment paper and set aside.
- In a large bowl, combine the almond flour, powdered sugar, salt, paprika, and garlic powder.
- Toss the chicken chunks in the almond flour mixture. Shake off excess mixture and place each nugget on the cookie sheet.
- Spray the nuggets with cooking spray; this keeps all the crumbs intact!
- Bake until the chicken nuggets are cooked through and the breading is golden, about 30 minutes, flipping once halfway through.
- These could just as easily be air fried! About 5 mins on each side!
- 1/2 cup light mayo
- 1 tsp mustard
- 2 Tbsp honey
- 1 tsp lemon juice
- 1 tbsp barbecue sauce
Recipe from Six Sisters Stuff!
These babies were inspired by @ErinLivesWhole, the queen of all things healthy baking! When I saw her make these, I knew I had to try them immediately. I followed her recipe, I just replaced oat flour with vanilla protein powder and they turned out amazing!
1/2 cup cashew butter
2 tbsp maple syrup
1/2 tsp almond extract
1.5 scoops vanilla protein powder
(I use @iheartmacros)
1/8 tsp salt
sprinkles for rolling
- Melt together cashew butter, maple syrup, and almond extract.
- Whisk in vanilla protein powder and salt.
- Let mixture cool in refrigerator for an hour.
- Use a cookie dough scoop to evenly portion 8 scoops of mixture, then use your hands to roll into balls.
- Roll in sprinkles, and enjoy!
Macros per ball (makes 8)
9c, 8f, 6p
I’m not trying to toot my own horn here, but I have nailed this recipe. 100% nailed it. Taylor has been raving about these since the minute they we’re solid enough to cut into bars. I’ve done 4 different copycat Perfect Bar recipes now, but this one is far and away my favorite one. It’s sweet, I love the cranberries, and the texture is IDENTICAL to a real Perfect Bar.
Side note: I truly do not know how other proteins fare in these protein bar recipes. I do not have enough time or money to go out and test every brand to see if they work as well as IHM protein. That being said, the best thing to do is to try it and see! However, I think its 100% worth it to purchase IHM if you plan on making these regularly. Use “kale30” for 30% off your order!
- Microwave your almond butter and honey for 30-45 seconds
- Whisk the almond butter and honey together until thoroughly combined (using a whisk is important because it keeps it from getting lumpy)
- Add in your protein as quickly as you can and mix! The longer you let the peanut butter mixture set up, the thicker it gets, and the harder it’ll be to combine the protein powder without it getting lumpy.
- Mix in dried cranberries.
- Pour the mixture into a loaf pan lined with parchment paper.
- Freeze for one hour, then move to refrigerator until your ready to serve.
- Cut into bars (6) or minis (12), and enjoy!
You guys KNOW my love for Zoe’s Kitchen runs deep. It’s by far my favorite fast food restaurant! I love that they provide healthy, quick options, that are nutritious, filling, and delicious at the same time.
The cauliflower rice bowl is my go-to at Zoe’s, and I figured it would be super easy to recreate at home! This is the recipe I came up with! It took less than 10 minutes to prep all the ingredients, and it has been the most amazing lunch all week long!
- 2lbs ground chicken or 4 medium/large chicken breasts
- 3 bags frozen cauliflower rice (I use the roasted garlic flavor – it’s in the frozen section!)
- 1 cucumber, chopped finely
- 1/2 purple onion, chopped finely
- 1 cup crumbled feta
- store bought taziki
- juice from 1/2 lemon
- Season chicken with salt, pepper, and juice from half a lemon.
- Grill chicken breasts or brown ground chicken in a skillet, whichever you prefer.
- Microwave all 3 bags of frozen cauliflower rice and set aside.
- Chop cucumber and purple onion, combine in a glass dish, season with 1 tsp dill, set aside.
- Assemble your bowls with 1/2 cup cauliflower rice, 4 oz. chicken, 1/4 cup greek salsa (cucumber/onion mixture), 1 tbsp crumbled feta, and taziki to taste!
- 1 cup melted cashew butter (any nut butter would work, I just think cashew butter tastes the best!)
- 1/4 cup coconut oil
- 2 Tbsp honey or maple syrup
- 1 tsp vanilla
- 1/4 cup chocolate chips
- Mix everything except chocolate chips into a large mixing bowl and whisk until thoroughly combined.
- Let the mixture cool for 2-3 minutes, then add your chocolate chips (you want to wait until it’s cooled so that the chocolate chips don’t melt!)
- Pour mixture evenly into a silicone mini muffin tin (should evenly fill 12 wells) or a loaf pan lined with parchment paper.
- Freeze until you’re ready to eat!
*Recipe adapted from Ambitious Kitchen’s No Bake Salted Tahini Cookie Dough Fudge
You would think all I do is sit around and think of ways to incorporate peanut butter into my recipes. Which is 99% true. I love Thai peanut anything really, so this recipe is one of my newest favorites. It can be made into a whole wheat wrap, put on top of a salad, made into a sandwich, put in a lettuce wrap, the options are endless! It’s so light, but filling, and the flavor is to die for.
- 3 cans (I used 12.5 oz) canned chicken
- 1/2 cup finely chopped celery
- 1/4 cup shredded carrots
- 1/4 cup finely chopped green onion
- 1/4 cup chopped peanuts (optional)
- 1/2 cup peanut butter
- 1/4 cup teriyaki sauce (I use a generic teryaki sauce from Aldi!)
- juice from one small lime
- Drain the canned chicken and combine in a large bowl with the celery, carrots, green onion and peanuts. Mix thoroughly.
- In a small saucepan, combine peanut butter, teriyaki sauce, and lime juice and warm until melted.
- Pour peanut butter mixture over the chicken salad and combine thoroughly.