I had a crazy busy week at work. I love being busy but holy moly, I’m exhausted. But all is well. I wasn’t all that sore from the race so I’ve been having a solid week of workouts: CrossFit-ing, running and resting – not a fan of the last one. I finallyyyyy met the lovely Liz for lunch – she’s even cooler in person and I love how much we can relate. Also, I have my first exam on Monday and my study skills have seriously been lacking. I even went to the library to try to focus better but who can focus with screaming children? And who allows screaming children in a library? Kids these days…
I should tell you that I barely cooked this week. I ate Passover leftovers and ground beef with veggies like everyday. And chopped liver, aka liver pâté. Yes I eat liver. I loved it as a kid and I love it again. It’s delicious. And sooo good for you: iron, vitamin A, B vitamins and selenium. I’m still obsessed with salsa. I put that shit on everything – like these chicken bites. Salsa is the new ketchup.
And something pretty exciting happened this week. My amazing sister with a “horseshoe up her ass” won a trip for two to London and guess who she’s taking?! ME! Cue hyper ventilation. I seriously cannot believe it. Lesley entered (possibly a thousand times) a contest though the Hudson’s Bay Company for a trip to to the Kate Moss for TopShop launch. Um, so, she won. Say what?! We are leaving on Thursday for five days – oh. em. gee.
So what do I wear? What snacks to pack? I love London. It’s such a great city with alwayssss more to see and do. Oh and I have a meet-up planned with Lauren! Anyone else in the London area who wants to say hi?! Better yet, anyone want to come to CrossFit London with me on Monday April 28 at 7am?! Pretty please? I’m nervous! But I’m already registered so I’m going.
I’ll still keep up with blogging while I am there because I have a few posts planned – yay! But if I disappear randomly, that is why.
Okay I have totally rambled and neglected talking about this recipe – the one you guys voted on for today! But here it is. Chicken bites. The word nuggets reminds me of poop (or Easter egg hunting, long story, so we can pretend these are festive) so that’s why I called them bites – bites are cute. And delicious. Grain free via almond flour or flaxseed meal… your welcome.
Don’t worry, you salmon lovers… it’s coming your way next week. But until then, enjoy these simple and scrumptious bites. For dinner. Tonight.
Ingredients (Makes approx. 20 bites – 1-2 servings or lots of appetizers)
- 2 organic boneless, skinless chicken breasts (approx. 14 ounces)
- 2 tbsp. extra virgin olive oil (plus more to grease baking sheet)
- 1/3 cup almond flour or flaxseed meal
- 1/2 tsp. garlic salt
- 1/4 tsp. basil
- 1/4 tsp. oregano
- 1/8 tsp. paprika
- 1/8 tsp. chilli powder
1. Preheat oven to 350 degrees F.
2. Line a baking sheet with tin foil and brush with olive oil (approx. a teaspoon) – set aside.
3. Cut chicken breasts into bites and place in a bowl.
4. Pour 2 tbsp. olive oil onto chicken pieces and mix to coat.
5. Combine almond flour OR flaxseed meal and all the spices in a small bowl.
6. Dip in mixture and place on baking sheet.
7. Bake for 10 minutes, remove from oven and flip.
8. Continue baking for another 15 minutes.
9. Serve and enjoy!
Photos taken with almond flour coating – to see photo with flaxseed meal coating click here.
Questions of the day…
Will you come to CrossFit London with me?!
How was your week? What’s up for the weekend?
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