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Another staple in our house growing up was chicken Parmesan. The flavors now bring me all kinds of nostalgia and when panfried chicken is swimming in marinara, I am a happy girl. So, this bowl was created, and it is filled with that classic flavor and coated with a dairy-free Parmesan that is sure to become a fridge necessity from now on. 

Serves 4

Dairy-Free Parmesan 

⅓ cup (47 g) raw cashews 

3 tbsp (18 g) nutritional yeast 

½ tsp garlic powder 

½ tsp onion powder 

½ tsp salt 

Meat 

1 lb (454 g) chicken tenders 

Salt and pepper

1 egg 

¾ cup (170 g) cassava flour* 

2 tsp (6 g) garlic powder 

1 tsp dried oregano 

1 tsp dried basil 

1 tsp salt 

¼ cup (60 ml) avocado or olive oil 

1 cup (240 ml) marinara sauce 

Veggies 

1 tbsp (15 ml) avocado or olive oil

1 lb (454 g) butternut squash noodles 

Salt 

1 cup (240 ml) marinara sauce 

¼ cup (10 g) chopped fresh basil 

Dairy-Free Parmesan 

In a food processor, combine the cashews, nutritional yeast, garlic powder, onion powder and salt. Pulse just until it resembles fine breadcrumbs. Be sure not to blend too long or it will turn into nut butter!

Meat 

Cut each chicken tender into 4 to 5 pieces and sprinkle with salt and pepper. Crack an egg into a bowl and whisk it. In another bowl, combine the cassava flour, garlic powder, oregano, basil and salt. Take each chunk of chicken and dip it in the egg to coat, then in the cassava mixture to coat, then onto a plate. Repeat with the rest of the chicken. 

Place a large skillet over medium heat. Once the pan is warm, pour in the oil and allow it to heat up. Place all of the chicken in the pan in one even layer. Cook for 3 minutes per side. Once cooked, remove it from the pan and pour out any remaining oil. Add the marinara sauce to the pan and bring it to a simmer. Add the chicken and let simmer for 2 minutes. 

Veggies 

While the chicken cooks, place a separate large skillet over medium heat. Pour the oil in the pan. Add the butternut squash noodles and cook for 5 minutes, tossing them as they cook. You want them to be tender but still have some bite. Season to taste with salt, then add the marinara and basil. Toss to coat. 

To assemble the bowls, divide the noodles among four bowls. Top each with chicken pieces and a spoonful of marinara, and sprinkle with dairy-free Parmesan.  

Cassava Flour: This Paleo flour is made from the cassava root. It is a great alternative for breading, because it is nut-free but has a slightly nutty flavor and a smooth texture. 

Prep Ahead: Dairy-free Parmesan can be made up to 2 weeks ahead of time and stored in the fridge.

CHEESE-LESS CHICKEN PARM BOWL




Another staple in our house growing up was chicken Parmesan. The flavors now bring me all kinds of nostalgia and when panfried chicken is swimming in marinara, I am a happy girl. So, this bowl was created, and it is filled with that classic flavor and coated with a dairy-free Parmesan that is sure to become a fridge necessity from now on. 

Serves 4

Dairy-Free Parmesan 

⅓ cup (47 g) raw cashews 

3 tbsp (18 g) nutritional yeast 

½ tsp garlic powder 

½ tsp onion powder 

½ tsp salt 

Meat 

1 lb (454 g) chicken tenders 

Salt and pepper

1 egg 

¾ cup (170 g) cassava flour* 

2 tsp (6 g) garlic powder 

1 tsp dried oregano 

1 tsp dried basil 

1 tsp salt 

¼ cup (60 ml) avocado or olive oil 

1 cup (240 ml) marinara sauce 

Veggies 

1 tbsp (15 ml) avocado or olive oil

1 lb (454 g) butternut squash noodles 

Salt 

1 cup (240 ml) marinara sauce 

¼ cup (10 g) chopped fresh basil 

Dairy-Free Parmesan 

In a food processor, combine the cashews, nutritional yeast, garlic powder, onion powder and salt. Pulse just until it resembles fine breadcrumbs. Be sure not to blend too long or it will turn into nut butter!

Meat 

Cut each chicken tender into 4 to 5 pieces and sprinkle with salt and pepper. Crack an egg into a bowl and whisk it. In another bowl, combine the cassava flour, garlic powder, oregano, basil and salt. Take each chunk of chicken and dip it in the egg to coat, then in the cassava mixture to coat, then onto a plate. Repeat with the rest of the chicken. 

Place a large skillet over medium heat. Once the pan is warm, pour in the oil and allow it to heat up. Place all of the chicken in the pan in one even layer. Cook for 3 minutes per side. Once cooked, remove it from the pan and pour out any remaining oil. Add the marinara sauce to the pan and bring it to a simmer. Add the chicken and let simmer for 2 minutes. 

Veggies 

While the chicken cooks, place a separate large skillet over medium heat. Pour the oil in the pan. Add the butternut squash noodles and cook for 5 minutes, tossing them as they cook. You want them to be tender but still have some bite. Season to taste with salt, then add the marinara and basil. Toss to coat. 

To assemble the bowls, divide the noodles among four bowls. Top each with chicken pieces and a spoonful of marinara, and sprinkle with dairy-free Parmesan.  

Cassava Flour: This Paleo flour is made from the cassava root. It is a great alternative for breading, because it is nut-free but has a slightly nutty flavor and a smooth texture. 

Prep Ahead: Dairy-free Parmesan can be made up to 2 weeks ahead of time and stored in the fridge.

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