Paleo Chicken Strips

My kids are loving these lately, I have made them twice in less than two weeks. They're easy and they are so good. My friend Kristin sent me a recipe and I changed it a little and it turned out awesome!
Preheat the oven to 400 degrees.

Start by cutting 4 chicken breasts into strips. In a shallow dish whisk two eggs. In a second shallow dish add the dry ingredients.

Cover the chicken in the egg and then completely coat in the dry ingredients. Place the strips on a baking sheet covered in parchment.

Generously drizzle with avocado oil and bake 15-20 minutes then flip and bake another 15-20 minutes. Dip in BBQ, ketchup or a Honey Dijon dipping sauce.

2 eggs
4 chicken breasts
1 cup cashew flour
1/2 cup tapioca flour or arrowroot powder
1 tsp. salt
1 tbsp. pepper
1 tbsp. paprika
1 tbsp. garlic powder
1/2 tbsp. sesame seeds
1/2 cup unsweetened coconut

Vegetable Soup

My soups are random, they sort are just whatever I have on hand. This one turned out great!

1 tbsp. Avocado oil
1/2 sweet onion (minced)
2 celery ribs (chopped)
2 carrots (chopped)
2 huge garlic cloves or 4 small (minced)
10-15 cremini mushrooms (ground in a food processor)
1/2 butternut squash cut into 1/4" cubes
1 28 oz. can of crushed tomatoes
14 oz. water
bunch of basil
1 tbsp. Italian seasoning
salt and pepper to taste
Extra Virgin Olive Oil to finish

Heat a Dutch oven to medium high heat
Add the avocado oil
When the avocado oil is hot add the mirepoix (the celery, carrot and onion) Sautee until soft
Add the garlic, Butternut squash and ground mushroom mix (grinding the mushrooms makes the soup thicker)
Season with Italian spices, salt and pepper
Add the tomatoes and fill the can 1/2 way with water and add to the pot
Stir and simmer (I simmered for 2 hours)
When You're ready to serve add chopped basil and a little fresh extra virgin olive oil.
I dipped an herby variation of my paleo bread in it. My bread recipe with garlic, thyme and rosemary from my garden...

Cheap and easy and super healthy!

My Fall Chia Pudding (3 minute breakfast made the night before)

Since yesterday was the start of September I am ready for all flavors fall. I love chia pudding and I have been wanting to master it especially since my kids also love it and it's the easiest breakfast ever since you make it the night before! I finally found one I am obsessed with and it's deliciously healthy!

Here's what I did: *note all flavors (cinnamon, syrup and vanilla are to taste, I did not measure so it's approximate)

1 can full fat coconut  milk (preferably from a BPA free can like Natural Value brand)
2/3 cup organic chia seeds
1 tbsp. cinnamon
3 tbsp. grade B maple syrup
2 tsp. vanilla

start by putting the coconut milk, maple syrup cinnamon and vanilla in a bowl, whisk together until combined. Then add the chia seeds and stir well. Cover and refrigerate overnight, it will be perfect to eat in the morning for a filling, protein and healthy fat packed way to start the day!