RANCH CHICKEN TENDERS [DAIRY + GLUTEN & GRAIN FREE]

RANCH CHICKEN TENDER - Dairy, gluten, grain free

The thought of chicken tenders and ketchup sure doesn’t bring up images of a healthy meal, does it? I’m here to change that image! These Ranch Chicken Tenders are not only a healthy option, but also one that is dairy, gluten and also grain free! It will suit all of your friends who have gluten or dairy sensitivities and those eating a Paleo diet. Go right ahead – try them yourself.

Oh and hello to a new kid favorite!

RANCH CHICKEN TENDER - Dairy, gluten, grain free

RECIPE

GRAIN FREE RANCH CHICKEN TENDERS

GRAIN FREE RANCH CHICKEN TENDERS

Ingredients

Instructions

  1. Toss the chicken tender pieces with the ranch dressing and set in fridge to marinate between 30mins - 2 hours.
  2. Take them out of the fridge.
  3. Beat the eggs in a bowl.
  4. Mix the dry ingredients in another bowl.
  5. Heat your skillet and pout in desired amount of oil to it.
  6. Once the skillet is hot, toss the chicken tenders one by one in the egg mixture followed by the dry cassava & spice mixture and put into the pan.
  7. Pan fry 3-5 minutes on each side. (Cooking times will vary according to thickness of your chicken)
  8. Serve warm with Tessemae's Ketchup.
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RANCH CHICKEN TENDER - Dairy, gluten, grain free

 

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TAHINI-LESS BEET PESTO HUMMUS

Beet Pesto Hummus

This year I came to the realization that autumn is my all-time favorite season! I love summer fruit, but those autumn vegetables have me swooning SO hard! Root veggies totally scream comfort to most of us, don’t they?   Hence my new creation,  beet hummus, or rather I should say – Tahini-less Beet Pesto Hummus. That’s a long one, let’s just call it beet hummus with a TWIST.

The other week we went to Costco, and they had those already cooked and peeled beets on sale. Yes, yes, I should buy beets from the farmers market, peel and cook them myself – but let’s be real here. I just don’t have the time to do it all. Or at least not always. So when I see a sale, I go for the convenience in an instance like this. And I never regret it, I even have my mom ship me her canned beets a few times a year. Maybe one of these days I will be able to grow them too and then ask for her recipe. That stuff if SO good!

Beet Pesto Hummus

So with this last buy of beets, I found out that my kiddo loves them plain – so weird for me to see him eating them by the handful, as I am more of a mix into a salad, flavor it up somehow, but he’s all like – give me the all the beets. My sister is actually the same way with beets, so maybe it’s just a family trait? Who knows,  nonetheless, I love that he eats healthy foods and not just what’s tasty.

So with all of these beets, I decided that I was tired of my regular beet soup and salad and thought that a dip would be the way to go. In my pantry, I saw a can of chickpeas and decided hummus it is. Except, I didn’t have any tahini or sesame seeds. Instead of running to the store to get that I decided to use walnuts. Walnuts are some of my favorite nuts to snack on – so I decided to incorporate those. As well as that bunch of basil we all have in our fridges about to turn black, hah. Am I right, or am I right? What is it with the basil? Anyone figure out how to keep it alive for longer than 5 days,  share your secret in the comments below!

This quick to throw together recipe is something I love doing because it uses the items you have on hand vs having to shop for them. Oh and did I mention that not only is this recipe tahini-less, but it’s also vegan! Sadly, it is not nut-free, but my guess is that if you have the tahini – you could omit the walnuts and come out pretty great as well. Alright, you have the main ingredients already – so I won’t keep you from it – have at it!

TAHINI-LESS BEET PESTO HUMMUS

TAHINI-LESS BEET PESTO HUMMUS

Ingredients

  • 3 small cooked beets
  • 1 can chickpeas, drained
  • 2 cloves garlic
  • 1/2 walnuts
  • 1/2 cup basil
  • 1/2 cup avocado oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • juice of one lemon

Instructions

  1. Add all ingredients into a food processor and blend away. Making sure to stop and scrape the sides until your desired consistency is reached.
  2. Enjoy with veggie slices, crackers, in your bowl or however your heart desires.
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BEET PESTO HUMMUS

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PAN FRIED TURMERIC PANEER

Pan fried turmeric paneer

I’m sure by now you have heard all of the great health benefits of turmeric or rather its content of curcumin. If not, I’ll fill you in – it is anti-inflammatory, can relieve GI issues, is filled with antioxidants, shown to be effective in arthritis treatment and management among some others. Just don’t forget to add the black pepper to activate the power of it!

On the same subject of Indian food and spices from my last post, I got inspired and made an “Indian-ish” dish again today. You are going to really like this one because the cheese becomes nice and crispy and has a good kick to it. I love making a veggie sauce to add the cheese into before serving it up.

This time I made a spinach and tomato based sauce to coat the cooked paneer and then paired it with bone broth boiled rice for the family and had it over a salad myself, it sure hit all the right flavor notes and had a nice amount of crunch.

PAN FRIED TURMERIC PANEER

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

PAN FRIED TURMERIC PANEER

Ingredients

  • 1 (14oz) block paneer I use Gopa brand
  • 2 tbsp turmeric
  • 1/2 tbsp curry powder
  • 1/2 tbsp cumin powder
  • 1 tsp black pepper
  • salt to taste
  • 3 tbsp avocado oil

Instructions

  1. Cut your paneer into desired size pieces and toss into a bowl.
  2. Cover with spices and one tablespoon of avocado oil and toss to coat.
  3. Heat a skillet and add the remaining avocado oil to it.
  4. Add in your pieces one at a time, making sure they are not on top of another and have room to fry.
  5. Flip after a few minutes.
  6. Turn off the stove, take the paneer out of the pan and set on a paper towel to cool and get some of the oil off.
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There will be a lot of spices and some oil left in the pan, at which point you could easily sauté some onion and garlic in it along with some more veggies and make a sauce for the paneer to be coated in before serving. I then served mine over a salad – I know sounds strange, but I tend to eat some odd combinations most of the time.

Pan fried turmeric salad

Why do I suggest using avocado oil vs olive oil or some other oil? Simply – it’s high smoke point. Avocado oil has one of the highest smoke points and you would be surprised at the heat that your skillet reaches. Also, it has a very neutral flavor and cannot be detected in your food.

Hope you enjoy cooking and eating this dish as much as I did. I am already thinking of how I will serve the leftovers for lunch tomorrow.