Herb Crusted Chicken Schnitzel

Herb Crusted Chicken Schnitzel

Growing up (and being the youngest of five girls) I remember Sunday dinners being the dinner where we aimed to get everyone under one roof to enjoy a meal together. Sometimes this felt nearly impossible, but there were always those few special meals that my Mum cooked that made everyone come over, Chicken Schnitzel was totally one of them!

My Mum’s Chicken Schnitzel crumb is a little more epic than this one, but I aim to do a basic crumb then a deluxe version if you will. That way if you don’t have all the ingredients for your deluxe version you can come back to this recipe.

I have the biggest love affair with paprika. It’s like my secret kitchen weapon that makes a regular appearance in a lot of my recipes.

Say no more to bloating, cramping, flatulence due to dry and oily schnitzel….. but hello to taste bud tickling, juicy chicken schnitzel.
This schnitzel crumb is super easy, tasty and will leave your gut feeling happy.

Last Sunday I decided to prep some chicken schnitzel to start our (my partner and I) week off – Firstly because it’s great with a side salad or cut up to make a chicken salad but mostly because I had every intention of using my herbs I bought at the markets. You know how you can get those 3 for $5 deals for herbs and you’re totally excited like of yes, I can buy this and that and I’m totally going to use them…… and then some weeks you buy them and it just doesn’t happen… That’s me some weeks, but this week I had every intention of changing that and making the most of my herbs!

Herb Crusted Chicken Schnitzel
Yields 6
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2-3 chicken breasts
  2. 3 eggs (whisked)
  3. 1/2 cup of tapioca flour
  4. 2 cups of almond meal
  5. 2 tsp of paprika
  6. 1/2 cup of freshly chopped parsley
  7. Good pinch of S & P
  8. 1 tbsp of macadamia oil
Instructions
  1. Cut your chicken breasts in half. Using a meat tenderizer, pound the chicken on each side until you achieve a thinner, wider piece of chicken. Continue until you have finished tenderizing all the chicken breasts.
  2. Using three separate bowls, measure the tapioca flour into one bowl, crack and whisk eggs in another and measure the almond meal, salt, pepper, parsley and paprika into the remaining bowl.
  3. Stir through the almond meal crumb until combined.
  4. To begin crumbing the chicken breasts, place one piece of chicken in the bowl of tapioca flour and toss until evenly coated with flour. Then dip the chicken breast in the whisked egg bowl, toss until evenly coated then finally place the chicken breast into the crumb mixture bowl and evenly coat with the almond meal crumb mix. Place on a plate and continue until you finishing coating the remaining chicken until you're ready to cook.
  5. Heat a non-stick pan to a medium heat. Measure the 1 tbs of macadamia oil and pour into pan. (Although I use a non-stick pan I find by adding just a small amount of oil still gives you just enough crispiness on the crumb without the schnitzel feeling soggy).
  6. Cook each piece of schnitzel until you get a brown crisp texture on each side, if you're unsure cut one piece in half to make sure it's cooked.
Notes
  1. You can coat/crumb your chicken ahead of time and cover to place in the fridge if you aren't ready to cook them straight away.
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Sweet Potato and Zucchini Frittata

Sweet Potato and Zucchini Frittata

Frittata for me, is totally my lazy man meal. You can practically throw anything in and it will taste pretty scrumptious and clear out the last of the veggies in your fridge (who doesn’t love that!). Plus I’m always for the kind of cooking where I don’t have to watch and stand in front of my stove for too long- We have a small kitchen so it can really heat up quickly!

Sweet Potato and Zucchini Frittata
Yields 6
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Prep Time
20 min
Cook Time
1 hr
Total Time
2 hr
Prep Time
20 min
Cook Time
1 hr
Total Time
2 hr
Ingredients
  1. 6 eggs
  2. 1 brown onion
  3. 2 cloves of garlic
  4. 3 pieces of bacon
  5. 1 tsp of cumin
  6. pinch of salt and pepper
  7. 1 capsicum (finely chopped)
  8. 2 small sweet potatoes
  9. 1 medium zucchini
  10. 5 stalks of kale (rinsed and chopped)
Instructions
  1. Heat a large fry pan to medium heat.
  2. Dice your bacon, chop your onion and crush your garlic - add to your fry pan until sauteed.
  3. Rinse and roughly chop the stalks of kale and add to your fry pan until lightly wilted.
  4. Pour the kale sauteed mix into your choice of frittata baking dish- (I usually either halve it and make two smaller dishes, one for me and one for my partner or one large one for myself).
  5. Finely chop your capsicum and add to your baking dish. Roughly slice your zucchini and place in a layered fashion on top of your other ingredients.
  6. Whisk your eggs in a mixing and add some extra salt and pepper. Pour in the egg mixture to your frittata dish.
  7. Now peel and cut your sweet potato into medium sized slices and place on the very top of your frittata.
  8. Bake in the oven for at least 45 minutes to an hour. The cooking time will depend if you choose to steam your sweet potato first so it's half cooked. This is usually something I prefer to do so I know that the sweet potato will be cooked all the way through.
Notes
  1. You can easily make this frittata in a double batch if you have a larger dish or want to make two small dishes. I really like using the Tuscan kale because it's a flatter leaf and isn't as bitter! I also love to add mushrooms into my frittata which make a great addition for a plant based source of B12.
The Wholesome Body http://thewholesomebody.com.au/

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Fluffy Quinoa Pancakes with Almond Butter

Fluffy Quinoa Pancakes with Almond Butter

Fluffy pancakes that won’t leave you bloated and fuel you with complex carbohydrates and adequate protein to start your day- That’s my kind of pancake! This pancake recipe is from Ambitious Kitchens, when you find a good recipe from a fellow blogger, nothing feels better then recreating and sharing the recipe love for them! Every Sunday I love to cook a good breakfast for myself and my partner, he travels a lot for his job so any meal we get to spend together I always cherish. Cooking is the way I show my love and appreciation. Nothing makes me happier then packing a lunch/dinner for someone and knowing that it brings them less stress at lunch/dinner time and puts nourishing food in their stomach.

Nutritional Information

+ Quinoa is a complex carbohydrate that is gluten free and high in protein. It is also high in calcium, iron, pyridoxine (B6) and folic acid.

+ Almonds are high in protein, mono-unsaturated fatty acids, calcium and magnesium.

 

 

Fluffy Quinoa Pancakes with Almond Butter
Yields 6
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 1 cup of quinoa flour
  2. 1 tsp of baking powder
  3. 1/4 tsp of baking soda
  4. 1 tbsp of honey
  5. Macadamia Oil for cooking
  6. 3/4 cup of Barambah Organic yoghurt
  7. 1 large banana (mashed)
  8. 1 tsp of vanilla extract
  9. 1 egg
  10. 1/4 cup of coconut milk
  11. Almond butter (homemade or store bought)
Instructions
  1. Heat a large pan on low to medium heat.
  2. Mix together your dry ingredients (baking soda, baking powder, quinoa flour).
  3. Add in the wet ingredients and mix well until combined.
  4. Lightly drizzle the macadamia oil into your fry pan and pour in the 1/2 cup measure of pancake. mix.
  5. Wait until bubbles form on the tops of your pancakes, then flip. Keep cooking away until your finished with the batter.
  6. Slice an extra banana to go on top your pancakes.
  7. Use 1/2 measuring cup to to pour out your pancakes allows them to be the perfect size each time.
  8. Serve with homemade or store bought almond butter.
Notes
  1. Quinoa flour is much more delicate than other gluten free flours- Make sure you wait until bubbles form on the top of your pancakes before flipping them.
The Wholesome Body http://thewholesomebody.com.au/

See what wholesome eating & living looks like on Instagram                                                             @thewholesomebody

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Baked Zucchini Fritters

Baked Zucchini Fritters

I LOVE FRITTERS. I hope you do too! There’s is something about them that just make them so great. I love eating these fritters with a poached or fried egg on top with a kale and lemon side salad- soo good!!

Last weekend I decided I’d do some food prep as my partner and I were going to the Toowoomba swap meet and I knew by the time we’d get home I really wouldn’t feel like cooking. Having these Fritters cooked the day before made dinner and lunch the next so much more stress free! One of the things I love about these fritters is that they’re baked which makes them a whole lot less oily and means you don’t need to be standing around watching them while they cook, now that my kind of cooking!

Baked Zucchini Fritters
Yields 8
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. + 3 medium zucchinis (grated, placed in a bowl and excess water squeezed out)
  2. + 1 red onion (chopped)
  3. + 1 egg
  4. + 2 cloves of garlic (minced)
  5. + 1 cup of almond meal
  6. + 1 tsp of cumin
Instructions
  1. Preheat your oven to 200 degrees celsius
  2. Saute the chopped onion and minced garlic in a pan with a small amount of oil. Once sauteed stir through the cumin and add some salt and pepper- set aside to cool.
  3. Grate the 3 zucchinis and place in a bowl. Take a small handful and squeeze as much water as you can from the zucchinis then place in a separate bowl. Once you've squeezed all the water from the zucchinis, add all the ingredients and stir through until well combined.
  4. Line a baking tray with baking paper and scoop a handful of the fritter mixture and place on the tray and make a patty shape. Continue to lay your fritters out on your tray giving them enough space between them. Once you're finished with your fritters lightly spray the top with rice bran oil spray so they can get a nice brown top.
  5. Cook for 15-30 minutes. The cooking time may vary depending how large you made your fritters as well as how much water you managed to squeeze of of the grated zucchinis
The Wholesome Body http://thewholesomebody.com.au/

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Fool-Proof  Granola

Fool-Proof Granola

This Homemade Granola is fueled with protein and good fats which makes it a perfect breakfast option in the morning or even as a small afternoon snack with some greek yoghurt. Most cereal, muesli or granola that you can find in the supermarket can be filled with way too much sugar, sodium and have very little protein or good fats, leaving you hungry and experiencing unstable blood sugar levels which can make it really hard to get through your day.

Some weeks I’m super prepared and on top of all my food preps and other weeks I’m completely winging it each day. I find I operate and function best when I have a little bit of food prepped to begin my week and this generally includes a good granola ready to go as a breakfast option. While I love a good omelette there are the occasional mornings where I can’t be bothered doing the extra dishes.

This granola is my go-to ‘cereal’ option. I’ve managed to fuel my body with fresh produce and cook every meal- which means you won’t usually find me eating anything from a box unless it’s from the health food store!

“The difference between granola and muesli is quite simple. While they both typically contain nuts, fruit, seeds and grains- Granola is baked with oil where as muesli is generally soaked in a liquid/milk and isn’t cooked”.

Nutritional Information

Cinnamon:
Cinnamon is a common kitchen spice that is classed as an antioxidant, has anti-inflammatory properties as well as being lipid lowering, antifungal and antimicrobial. Studies demonstrate that cinnamon at 1, 3 or 6grams has the ability to lower blood sugar levels and reduce LDL cholestrol.

Almonds:
Rich in monounsaturated fat (good fat), fibre, magnesium and copper. Studies show that almonds can assist with the reduction of inflammation, oxidative stress and stabilizing blood sugar levels.

Psyllium Husk:
Psyllium Husk is a soluble fibre that acts as a bulking agent in the colon to promote the passing of stools which assists in relieving constipation and diarrhoea. It is consider to be of benefit to promote good digestive health.

Fool-Proof Granola
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Prep Time
5 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Prep Time
5 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Ingredients
  1. + 2 cups of oats
  2. + 1 tsp of cinnamon
  3. + 2 tbsp of hemp seeds
  4. + 2 tbsp of sesame seeds
  5. + 1/2 cup of psyillum husk
  6. + 1/4 cup of flaxseeds
  7. + 1 cup of chopped almonds
  8. + 1/2 cup of peanuts
  9. + 4 dates (deseeded and finely chopped)
  10. + 1/2 cup of macadamia oil?
  11. + good pinch of murray river salt
Instructions
  1. Preheat your oven to 150 degrees celsius.
  2. Combine your ingredients in a bowl and mix together.
  3. Line a baking tray with baking paper and pour your granola onto the tray, making sure it’s evenly spread.
  4. Place in the oven and cook for 45 minutes, remove and give it a good stir then place it back into the oven for another 45 minutes.
  5. Once golden brown, remove and let cool completely before storing in an air tight container.
The Wholesome Body http://thewholesomebody.com.au/

See what wholesome eating & living looks like on Instagram                                                             @thewholesomebody

All Photos and Recipes are property of The Wholesome Body Copyright © 2016 ABN 11281961053 For permission to reprint, please contact us.

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