Back-to-school means getting back into a routine, having dinner before 10pm, and stretching my recipes!!
It feels so good to be back into a routine. The household just runs so much smoother when we have routine; everyone’s temperament is calmer, more enjoyable, including moms! We are slowly working our way back to a 6:30pm dinner time as opposed to our sporadic summer break schedule where we eat dinner at 5pm one day and 9pm the next. And most importantly back to school means I stretch my recipes so that there is plenty left for the lunchboxes the next day. But let’s be honest, what’s the point in stretching/doubling the recipes if the kids won’t eat it in the first place? Which is why I am sharing this meal with you, not only did the kiddos eat all this up for dinner but they also enjoyed it for breakfast and for lunch the next day! So you can cook once and they eat 3 times, now that’s what I call good time management!
Crispy Chicken Strips (Serve 8-12)
6 boneless skinless chicken breasts cut into strips (can usually get 4-6 strips from each breast)
2 cups almond flour
3/4 cup parmesan cheese
2 Tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 400 degrees
Place parchment paper on a cookie sheet
Crack eggs into a bowl and whisk
Place chicken strips in the bowl with the eggs
In separate bowl mix Almond flour, parmesan cheese, Italian seasoning, salt, & pepper
Remove chicken strips from eggs one at a time and place into dry ingredients bowl, coat chicken with dry ingredients
Remove from dry ingredients and place on parchment paper
Once all the chicken has taken a wet & dry bath and are on the parchment paper place in oven, bake for 20-25 minutes flipping half way. Bake till there is a golden brown coating on the chicken.
While chicken is baking why not make some refreshing Cucumber Salad. This is such a simple and refreshing recipe.
Cucumber Salad (Again, I make a lot, and you will see why….this would easily serve 8-12 people)
2 large English cucumbers sliced
1 red onion diced
1-1/2 cup apple cider vinegar
3/4 cup avocado oil
3-4 twist of the Himalayan pink salt, just to taste
Combine all ingredients into a bowl and place in fridge till mealtime. (My kiddos like it really cold & I usually make it 20 minutes before we eat so I place the bowl in the freezer for a few minutes before I toss the ingredient in)
And eveyones favorite, dessert!! This is another really simple recipe that tastes delectable.
Chocolate Banana Cake (serves 8-10)
½ cup coconut oil
½ cup cacao powder
1 teaspoon vanilla
¼ cup maple syrup
Few slices of banana or strawberry to place on top (optional)
Dump all ingredients in food processor and mix till everything is blended well and there are no chunks.
Grease round cake pan with coconut oil and pour cake mixture into pan.
Bake at 350 degrees for ½ hour (till it is firm)
Let it cool for a few minutes and then slice!
And this is how I Food Yoga a.k.a. stretch meals!…..
So, that delicious Chocolate Banana Cake we had for dessert also doubles for breakfast the next day. What child is opposed to cake for breakfast!? I like the fact that it is filled with protein, potassium, healthy fat, & the cacao powder is a great antioxidant!
Remember those crispy chicken strips that I made for dinner? Well, I make 8-12 servings so that we can have them for lunch the next day; they pack easily in the kiddo’s lunch boxes. I usually add a slice of cheese, fruit and veggie…and lunch is packed! Easy breezy!!
Lastly, remember the cucumber salad? Simply add 1 tomatoes, 1 pepper, and 1 avocados and you have a side for dinner the next day! Voila! And that is how I Food Yoga/Stretch a meal! Do you Food Yoga? Have a favorite recipe? Please feel free to share/add a link to your recipe.