Healthy Spicy Chicken Strips

I ate Nutella on a spoon after dinner. So I cheated yesterday. It happens.

Not a cheat:  a batch of Spicy Chicken Strips with almond coating.

Also not a cheat: Biting your children’s cheeks and ears. Zero calorie delicious.

Also not a cheat: 20 luxurious minutes in the bathtub with a cup of cucumber-lime ice water and this.

How are you coming along with your healthy eating? Tips? Tricks? Pitfalls? Let’s talk.

Breakfast today was an Egg-White Omelet filled with Garlic Wilted Spinach. Lots of spinach. Lunch today was a can of tuna served over baby spinach leaves with fresh-squeezed lemon juice and a bit of salt and pepper. Delicious.

Then there was the Nutella on a Spoon. Let’s pretend that didn’t happen. My hips are willing to comply.

HEALTHY EATING TIP: Prep your veggies right when you get them home. Clean and cut your broccoli, slice the fat off your chicken. Getting everything organized right after you shop will help you shave precious minutes from the cook time. I like to pack everything in reusable plastic containers, which stack prettily in the fridge and have the added benefit of see-through sides so you can grab exactly what you need with ease.

Also easy: eating Nutella on a spoon, just for the heck of it. Dang it all.


Slow-Carb Spicy Chicken Tenders


1/2 cup raw almonds, ground to a coarse powder
1/2 teaspoon red pepper flakes
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup egg whites
2 chicken breasts, sliced into thin strips


Preheat oven to 400 degrees. Line a baking dish with parchment or nonstick cooking spray.

In a small bowl, combine the ground almonds, red pepper flakes, onion powder, chili powder, salt, and pepper. Pour the egg whites over the chicken tenders. Dip them into the almond mixture. Transfer to your baking sheet. Bake in an oven for 10-12 minutes, or just until the chicken is cooked through. Serve and enjoy!