Expansions Healthy Living – Chicken Fingers & Sauteed Veggies

13 Responses to Expansions Healthy Living – Chicken Fingers & Sauteed Veggies

  1. Alison Corbalis says:

    Yummy! I am doing this today!!! A use for the coconut flour!!! :) Thanks Janet.

  2. Michelinda says:

    Its okay to use olive oil for frying? Anyway what a great idea, so simple… even a man can do it :)

    • MANY years ago, the literature USED to say that olive oil was the only oil that did not deteriorate under high heat so I have been using olive oil ever since. HOWEVER, in my grandmother’s day, they saved all their fat from their meats and fried everything in that. At one time I thought this was terrible! I have lately been re-thinking this and thinking about saving all the fat and frying in that–not only for flavor, but for health,. What a great idea to get us to through all that good fat away and buy something else instead. Hmmmmm…..

  3. Alison Corbalis says:

    The coconut flour brings a nice texture and the meal is satisfying and tasty! Thanks Janet :)

  4. Rosa says:

    Janet, your podcasts deserve a gold medal! This looks delicious, I can’t wait to try it… I’m thinking of a mango & chipotle sauce to dip the chicken in.. :)
    BTW, Thank You so much for sharing… :)

  5. Victoria says:

    When’s your cookbook coming out?

  6. Victoria says:

    Hoping this will help – I couldn’t wait for your cookbook :)
    I found some of your sauces:

    Dill Sauce:
    1 jar Haines Safflour Mayonaise
    1 onion diced (organic)
    diced pickles (?Bubbies pickles with bit of the juice)
    Fresh Organic Dill snipped into the batch
    1 Tbsp Fresh Garlic (organic)
    Black pepper 1/2 tsp
    Red pepper flakes
    Havenjaro sauce (few drops for a kick)
    Garlic and Onion Powder – 1-2 Tsp each
    1/4 cup Anne’s Yellow Mustard
    1/2 Tsp sea salt
    *the sauce will thicken over time naturally in the refridgerator

    *If you want to create a Seafood Sauce try adding:
    -1 Tspn Ketchup (no high fructose corn syrup)
    -yogurt

    Did I get it right?

  7. Victoria says:

    Okay here is your Hummus Recipe:
    take 3 cups dried whole Garbonzo beans soaked overnight OR you can use 2 cans organic Garbonza beans

    boil beans for 1 hour-90 mins

    In a Food Processor add the following:
    Add beans – plus 1/4 to 1/2 of the liquid
    2 whole heads of garlic sauted
    *you get a more pungent taste if you saute them
    1 Tbsn Organic Tahini
    1/4 cup organi Lemon Juice
    Handful red pepper flakes
    Pinch Sea Salt
    1/4 – 1/2 Tspn pepper

    the sauce will thicken over time; if you add grinded seasame seeds it will give it a nice Mediterranean taste to it :)

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