- Cook lentils and butternut squash
- Dredge and prepare chicken
- Make salad dressing and finish salad
- Fry chicken
Gluten free shnitzel
Almond flour is just finely ground almonds and can be found in any spice shop and healthfood store, and in the organic section of most supermarkets. Almond flour is a really good substitute for bread crumbs or flour. It cooks well and is gluten and grain free and very low in carbs!
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 8 pieces chicken shnitzel cut in half
- 4 eggs
- 2 cups almond flour
- 1/4 cup dried basil
- 2 tablespoons salt pink Himalayan
- 2 tablespoons garlic powder
- 2 tablespoons coconut oil per batch
- 1 lemon cut in half
Directions:
- Place the snitzels on parchment paper. Sprinkle evenly on front and back with salt and garlic powder.
- In a small bowl, beat eggs with a fork until fully combined. In another small bowl, mix the almond flour and spices.
- Place each piece of schnitzel into the egg mixture and then into the almond mixture until fully coated.
- Prepare a frying pan on medium heat and the coconut oil. Place each piece into the frying pan, not overlapping and in batches. Fry for 1-2 minutes per side depending on thickness of piece.
- Squeeze with fresh lemon and serve.
Notes & Tips:
If you don’t like the taste of coconut, the flavor is extremely subtle if at all in this recipe (but you can always use other oils)
Lentil butternut squash salad
This recipe is great because you are only using one pot and one bowl. It has about 5 minutes of prep, 30 minutes cooking time and is done.
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 1 cup lentils
- 1 butternut squash peeled and finely chopped
- 1 cup kale stems removed, finely chopped
- 1 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt pink Himalayan
- 2 tablespoons honey
- 1 cup fresh basil stems removed, chopped
- 1/2 cup sundried tomatoes finely chopped
Directions:
- Place the lentils and butternut squash into a large pot. Cover with water and cook for 35 minutes.
- In a large salad bowl add the vinegar, olive oil, salt, honey, basil and sundried tomatoes. Mix well.
- Drain the lentils and butternut squash and place in the salad bowl.
- Add the kale and mix well. Serve warm, room temperature or cold.
Notes & Tips:
Feel free to add your favorite cheese (my top picks would be feta, goat or brie) or your favorite protein (grilled chicken, fish or seitan)
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Leftover shnitzel is never a favorite, this one preserves pretty well but here’s another idea: Slice the shnitzel in thin strips and add it to your leftover salad for a very filling and healthy lunch! Dressing does not have to be on the side!
