Sunday called for some crispy chicken tenders and rutabaga fries! I was craving chicken fingers and fries today…been a gloomy Sunday and just trying to get some errands and work done around the apartment. Needed some comfort food for lunch! I made two aiolis with @coconaise…a matcha-lemongrass sriracha aioli (using @carringtonfarms matcha and @fixhotsauce lemongrass sriracha) and a sweet and spicy chipotle aioli! SO DANG delicious! Happy Sunday lovelies! 
Chicken: (made a single serving today)

  • 1/3 pound of chicken tenders
  • 1 egg white
  • 1/2 cup @nunaturals oat fiber
  • About 10 @jilzcrackerz ground up
  • Himalayan salt 
  • Pepper

Preheat oven to 450. Separate the crackers, oat fiber and egg into three bowls. Add salt and pepper to the oat fiber. Mix up the egg white. Dredge the chicken in the fiber, then the egg white, then the crackers. Place on greased parchment paper. Bake for about 12-15 mins until cooked through. 


  • 1/2 rutabaga sliced into matchsticks
  • 1/2 tsp coconut oil
  • 2 teaspoons @paleopowder Himalayan salt chili seasoning

Toss the fries with the oil and the seasoning. KEY is to not add too much oil to avoid sogginess. Spread onto a greased piece of parchment paper into one even layer and bake for about 2-25 minutes, flipping halfway through. 

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