Hi everyone! I’m Ali from SoooPaleo, and I am so thrilled to be doing a guest post for Civilized Caveman today. I have been following George for almost two years since I first started my Paleo journey to heal gut issues and focus on eating clean, real food. His recipes and incredible attitude have been so inspiring to me, and I am really excited to be sharing a recipe with you all today.
I have to admit that I am having a bit of a love affair with my cooking and eating these days. I am writing my first cookbook Bowls of Love, and I am constantly writing recipes, cooking, tasting, and daydreaming. Lucky for you (and me!), my incredible photographer Erica Gannett was over shooting for the book yesterday when George and I finalized the topic for this guest post. I quickly whipped up my favorite chicken finger recipe so Erica could have a taste and take some beautiful photos.
As for my food philosophy, I have to admit that I am always planning what I will eat for lunch before my breakfast is even over. Some see that as obsessive, but I think that I am just a great planner! Food to me is my single best outlet for creativity, sharing joy, and spreading love. I have been known to make a lot of friends at the grocery store, farmers market, and restaurants while my passion and excitement is oozing out of my skin.
If you ask me, nuts go in EVERYTHING. I really feel for allergy sufferers on this one because if it were up to me, I would have nuts in my salads, crusted on my meats, roasted with veggies, and of course in every dessert. I am all about crunch and texture, so I think you could never go wrong with an extra handful of nuts thrown into the mix.
Today’s recipe of cashew coconut chicken fingers is a really simple and delicious recipe that can be made ahead of time and packed for lunches. We all know that meal planning and prep are huge commitments, and this recipe can get you ready for the week in just 20 minutes! I double the recipe all the time to have enough to last the week. Crisp them up as much as you like, and if you are really feeling dangerous, grab a handful of cashews on the side!
Coconut Chicken Tenders
- Preheat oven to 375 degrees
- Beat egg in a bowl and set aside
- Mix cashew flour, coconut, and spices in another bowl or dish
- Dip each chicken tender lightly in the egg and then in the batter
- Place the coated chicken tenders on a baking sheet lined with foil or parchment paper
- Bake for 15-20 minutes (tenders will be golden brown and have no pink on the inside)
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