Lazy Grain-Free Chicken Nuggets
Lazy Grain-Free Chicken Nuggets with simple steps so you can take it a little easier in the kitchen while serving this family favorite! Dairy-Free, THM-S
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
I don’t remember when chicken nuggets first came on the scene, but I think the first nuggets I had were at McDonalds years ago. I thought they were pretty wonderful, especially dipped in honey-mustard sauce.
Since going gluten-free and following Trim Healthy Mama, I need to make this family favorite from scratch. I call these lazy chicken nuggets because there are days, probably more often than not, that I don’t want to have to do much to get supper on the table.
So, instead of dipping the little chicken pieces in eggs and then picking each one out and then dredging them in the batter, I just pour the eggs on the chicken and then pour the breading over it all. Give it a stir and then get them to frying. The hardest part of this recipe is cutting the chicken breasts into pieces.
I use red palm oil in this recipe, because I think it adds a wonderful flavor and a lovely golden color to your food. If you don’t have any feel free to use coconut oil only.
Trim Healthy Mamas these Lazy Grain-Free Chicken Nuggets are an S.
PrintLazy Grain-Free Chicken Nuggets
- Yield: 5 servings
- Category: Dinner
Ingredients
- 3 chicken breasts
- 2 whole eggs, or 2 egg yolks (only if you already have some separated), whisked with a fork
- 1/2 cup flaxmeal
- 1/2 cup coconut flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4-1/2 teaspoon mineral salt
- 4 tablespoons red palm oil
- 3 tablespoon coconut oil
Instructions
- Cut chicken breasts in 1 to 2 inch pieces.
- Begin heating skillet with red palm oil and coconut oil over medium heat.
- Place chicken breasts in pie pan or other shallow dish.
- Pour eggs over chicken and stir around with a fork, making sure that the egg covers the chicken pieces.
- In a small bowl mix flaxmeal, coconut flour, spices, and salt together. Spread over chicken. Stir chicken around to coat with the breading.
- Once the oil in the skillet is hot, carefully place chicken in skillet without crowding too much. If all the chicken doesn’t fit in the skillet you may need to fry a second batch, if so add a little more oil to the pan before frying the second batch. Or use 2 skillets at the same time.
- Turn after 4-5 minutes and continue frying on other side another 4-5 minutes or until golden brown.
Save this pin for “Lazy” Grain-Free Chicken Nuggets to your favorite Pinterest boards for later!
You might also enjoy:
Homemade Grain-Free Chicken Patties
Frosted Mocha (Dairy-Free & Sugar-Free)
Enjoy this rich and creamy Frosted Mocha for a delightful and guilt-free snack. Gluten-free, dairy-free, sugar-free, low-carb, THM-FP, Keto.
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
This Frosted Mocha is a delicious and satisfying drink. Perfect for a snack between meals or for a big dessert.
Tips for making Frosted Mocha:
- Keep an eye on the carbs in your cocoa powder, some of them contain more carbs than others. I use raw cacao powder when I can for an added healthy benefit, but it isn’t necessary to enjoy this delightful drink.
- The added collagen in this drink gives you a good amount of protein to help make this a more satisfying snack. THM Integral Collagen or Custom Collagen works well in this recipe. It’s also great for your skin and joints.
- The glucomannan helps give this drink a creamy texture. Either THM Glucomannan or Now Glucomannan would work well.
- This drink is best enjoyed within a half-hour of making.
- I do use a Vitamix blender and so I have a tamper that I use to push down the ice while it’s blending. If you are using a different type of blender you may need to stop the blender occasionally and use a large spoon or rubber spatula to push down the ice.
Trim Healthy Mamas this drink is an FP.
PrintFrosted Mocha
Enjoy this rich and creamy Frosted Mocha for a delightful and guilt-free snack. Gluten-free, dairy-free, sugar-free, low-carb, THM-FP
- Yield: 1 quart
- Category: Drinks
Ingredients
- 1/2 cup brewed coffee
- 1/2 cup unsweetened almond milk
- 2 tablespoons collagen
- 1 1/2 tablespoons cocoa powder or raw cocoa, if possible
- 1/2 teaspoon Better Stevia or 2 “doonks” of Trim Healthy Mama Stevia
- 1 teaspoon vanilla
- 2 pinches Himalayan or sea salt
- 1/2 teaspoon glucomannan
- 3 cups ice cubes
Instructions
- Place coffee, almond milk, collagen, cocoa, stevia, vanilla, and salt in blender and blend on low. Continue blending on low and slowly add in 1/2 teaspoon of glucomannan. Blend for an additional 30 seconds.
- Stop blender and add in ice cubes and blend until smooth and creamy.
- This is best enjoyed within a half hour of making.
*This recipe is adapted from the Fat Stripping Frappa recipe in the original Trim Healthy Mama Book.
You might also enjoy:
BLT Salad with Tangy Mayo Dressing
A light and delicious way to enjoy the classic BLT sandwich taste by turning it into a BLT Salad with Tangy Mayo Dressing! Gluten-free, sugar-free, dairy-free, THM-S
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
One of my favorite sandwiches of all time is a BLT, especially when there are fresh tomatoes from the garden. This summer I’ve been enjoying a yummy gluten-free version of this classic sandwich with my favorite gluten-free bread.
I also enjoy the taste of a BLT in this lighter version of a BLT in salad form with a tangy mayo dressing.
Trim Healthy Mamas this salad is an S.
PrintBLT Salad with Tangy Mayo Dressing
- Yield: 4 servings
- Category: Dinner
Ingredients
- 6 cups chopped romaine lettuce
- 1 lb of bacon, cooked and crumbled, uncured if possible
- 1-2 cups cherry tomatoes, halved
- 2 avocados, sliced
- 1/4 cup mayonnaise
- 3 tablespoons almond or cashew milk
- 1 teaspoon apple cider vinegar
- 1/16 teaspoon of Himalayan or sea salt
- pinch of stevia (optional)
Instructions
- Place romaine lettuce, bacon, tomatoes, and avocados in a large serving dish. Layer them all nicely for a pretty presentation or just toss the ingredients, it will still look nice.
- Whisk mayonnaise in a small bowl until creamy. Whisk in almond milk one tablespoon at a time. Mix in apple cider vinegar, salt, and stevia.
- Serve tangy mayo dressing over salad.
Dairy-Free Vanilla Icing
Dairy-Free Vanilla Icing – a lovely, light tasting vanilla icing perfect for topping scones and cookies. Gluten-free, Sugar-free, Low-carb, THM-S.
This light. tasty vanilla icing is in between a glaze and frosting. It can be put in a baggie and piped onto your baked goodies. Clip a tiny corner of the baggie and squeeze out the icing. You can go slowly and controlled or go fast and let it get all squiggly like I did on the scone above.
I put in just a bit of butter flavoring in this recipe, if you don’t have any it will still work, but it does add a light, buttery flavor that I think is worth adding in.
Try this icing with my Grain-Free Snickerdoodle Scones.
Trim Healthy Mamas this icing is an S.
PrintDairy-Free Icing
- Category: Dessert
Ingredients
- 1/3 cup palm shortening
- 2 tablespoons coconut oil
- 5 teaspoons “powdered”** THM Sweet Blend or homemade sweetener*
- 1 1/2 teaspoons vanilla
- 4 tablespoons unsweetened almond milk
- 1/4 teaspoon butter flavoring (optional, but does give a nice, light buttery flavor)
- pinch of Himalayan salt
Instructions
- Using a mixer, blend palm shortening until creamy.
- Slowly blend coconut oil into the palm shortening until completely blended.
- Mix in powdered** sweetener, vanilla, butter flavoring, and salt.
- Mix in almond milk 1 tablespoon at a time, until light and creamy.
Notes
*homemade sweetener = 1 cup Non-GMO erythritol + 1 teaspoon Now Better Stevia.
** To make powdered sweetener – Put sweetener mix in blender and blend 20-30 seconds until mix is a fine powder.
This post contains affiliate links. See my disclosure policy here.
Grain-Free Snickerdoodle Scones
Grain-Free Snickerdoodle Scones are a yummy treat for breakfast or an afternoon snack with coffee or tea. Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S.
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
These grain-free snickerdoodle scones are perfect for breakfast or for an afternoon snack with a cup tea or coffee. While your scones are baking be prepared for some wonderful cinnamon aroma wafting through your kitchen. Both of my girls commented on how much they smelled like the cinnamon toast waffles that we used to buy before we went gluten-free and how wonderful the kitchen smelled.
Easy steps to make perfect scones:
- Pat dough into an 8″ circle about 3/4″ thick on a parchment-lined baking pan.
- Using a knife or pastry scraper cut dough into eight slices.
- Bake for 15-20 minutes
- Cut again along the lines.
- Carefully slide each scone out about an inch.
- Bake for 5-7 more minutes.
Try my Dairy-Free Vanilla Icing to top these scones. If you can handle dairy, there is a “glosting” (a cross between glaze and frosting) recipe in Trim Healthy Mama Cookbook on page 285.
Trim Healthy Mamas these scones are an S.
PrintSnickerdoodle Scones
- Yield: 8
- Category: Dessert
Ingredients
- 2 1/4 cups blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup THM Sweet Blend or homemade sweetener*
- 2 teaspoons aluminum-free baking powder or grain-free baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon Himalayan salt
- 2 eggs
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350°. Line a large baking pan with parchment paper.
- Whisk the almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt in a large mixing bowl.
- Add eggs, melted coconut oil, and vanilla to flour mixture. Using a large spoon, mix all together.
- Place batter in the middle of parchment-lined baking pan. Shape into an 8″ circle about 3/4″ thick.
- Using a knife or pastry scraper cut the circle into eight slices.
- Bake for 20 minutes.
- Remove pan from oven and cut along the lines a second time. Carefully slide each scone out away from the center about an inch or so.
- Bake for another 5-7 minutes, until golden brown.
- Cool.
- Add icing for extra fun.
Notes
*Homemade sweetener = 1 cup Non-GMO erythritol + 1 teaspoon Now Better Stevia
You may also enjoy:
Strawberry Limeade
Full of strawberries and the juice of real lime this Strawberry Limeade is a delicious and healthy treat. Sugar-free, low-carb, THM-FP.
(Some links in this post may be my affiliate links which means I earn a percentage, at no cost to you, when you purchase. See my disclosure policy here.)
Strawberries and lime complement each other in a delightful way in this slushy drink. You may have had a version of this at a drive-thru made with regular sugar-filled soda, but this healthy version is full of fruit and sweetened with only stevia.
If you want to make this a full snack add in the collagen for a nice serving of protein. Trim Healthy Mama Integral Collagen or Custom Collagen are my favorites.
Trim Healthy Mamas this is an FP.
PrintStrawberry Limeade
Full of strawberries and the juice of real lime this Strawberry Limeade is a delicious and healthy treat. Sugar-free, low-carb, THM-FP
- Yield: 2 servings
- Category: Drinks
Ingredients
- 1 cup water
- 2 cups frozen strawberries
- 3-4 tablespoons lime juice (juice from 1 lime)
- 2 “doonks” THM Stevia or 1/2 teaspoon of Now Better Stevia
- 2 tablespoons collagen (optional)
- 2 cups ice cubes
Instructions
- Place all ingredients in blender in the order listed.
- Blend until completely blended.
- Enjoy!
Save this pin for Strawberry Limeade for later on your favorite Pinterest boards!
Chocolate Peanut Butter Muffins
Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
If you need a chocolate and peanut butter fix here you go! These muffins have veggies in them, but you won’t be able to taste it.
Yellow or zucchini squash make these muffins extra moist. I like to shred summer squash and freeze it in two cup portions to be able to use it throughout the year. If using frozen squash, just be sure to drain off any excess water before putting it in a recipe.
Almond butter can be used in place of peanut butter, if you prefer.
I use a Vita-Mix blender, which is a power-horse of a blender. If you don’t have a heavy-duty blender you may want to use a food processor instead.
Trim Healthy Mamas these muffins are an S.
PrintChocolate Peanut Butter Muffins
Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S
- Yield: 10
- Category: Dessert
Ingredients
- 3/4 cup sugar-free peanut butter
- 2 cups shredded yellow squash or zucchini, fresh or frozen*
- 2 eggs
- 1 cup THM Baking Blend or MamaShire Baking Blend
- 1/3 cup cocoa powder
- 3/4 cup THM Super Sweet Blend or homemade sweetener**
- 2 teaspoons vanilla
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon Himalayan salt
- 1/4 teaspoon cinnamon (optional)
Instructions
- Preheat oven to 350°. Grease a muffin pan with coconut oil spray.
- Place all ingredients in blender** or food processor and blend until thoroughly combined and squash is mixed in well.
- Fill muffin cups 2/3 full.
- Bake for 25-30 minutes or until a toothpick inserted in muffin comes out clean.
- Let cool in pan for 5 minutes before removing from pan to a wire cooling rack.
Notes
*If using frozen squash, thaw before using and drain off excess water.
**Homemade sweetener = 1 cup non-GMO erythritol + 1 teaspoon Now Better Stevia
**I use a Vita-Mix blender, if you don’t have a strong blender you may want to use a food processor instead.
Nutrition
- Calories: 165
- Fat: 12 g
- Carbohydrates: Net 4 g
- Protein: 9 g
See my Recipe Index for more Gluten-free, Dairy-free, Sugar-free, and Trim Healthy Mama Recipes.
Sugar-Free Strawberry Sauce
A delightful strawberry sauce that can be used with cakes, muffins, scones, biscuits, toast, or drizzled over ice cream. Sugar-free, Low-carb, THM-FP
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
A delightful strawberry sauce that can be used with cakes, muffins, scones, biscuits, toast, or drizzled over ice cream. Raspberries or blueberries can be used in this recipe too.
If you haven’t used balsamic vinegar before you are in for a treat. It’s made from grapes and gives the berry sauce an extra rich, sweet taste. This sauce is delicious with my Strawberry Shortcake or Yellow Squash Snack Cake.
Trim Healthy Mamas this sauce is an FP.
PrintStrawberry Sauce
A delightful strawberry sauce that can be used with cakes, muffins, biscuits, toast, or drizzled over ice cream. Raspberries or blueberries can be used for variety.
- Category: Dessert
Ingredients
- 2 cups strawberries, fresh or frozen
- 1/2 tablespoon balsamic vinegar
- 1/4 teaspoon Now Better Stevia or 2-3 “doonks” THM Stevia
- 1/2 teaspoon glucomannan or THM Glucomannan
Instructions
- In a small saucepan, cook strawberries over low heat for 8-10 minutes.
- Place cooked strawberries in blender and add balsamic vinegar and stevia. Cover blender and blend until pureed. Open small lid on the blender cover, while blending on a low speed slowly add in glucomannan. Blend for 30-60 seconds.
- Can be used right away, but is best if refrigerated for at least 1 hour. This sauce will keep for several days in the refrigerator.
This recipe was adapted from Satisfying Eats recipe for Strawberry Glaze.
Yellow Squash Snack Cake
Yellow Squash Snack Cake. Yellow squash makes this snack cake moist and delicious! Gluten-free, Grain-free option, Dairy-free, Sugar-free, Low-Carb, THM-S.
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
This simple to make snack cake makes me think a lot of a pound cake, but without all the sugar. The yellow squash makes this cake nice and moist and the combination of almond flour and the THM Baking Blend gives it the perfect texture. This cake is delicious even without icing. My favorite way to serve it is plain or with a berry sauce.
While summer squash is in season, I like to freeze it in 2 cup portions so that I can easily make baked goods throughout the year using squash. Most of the time we think of using zucchini in cakes, but yellow squash works just as well, especially if you’re wanting a lighter color of cake.
It’s simple to freeze summer squash.
- Peel or leave peeling, the choice is yours. There are more nutrients in the peeling, but if you don’t want the extra yellow or green color you can peel them first.
- Cut out seedy centers.
- Shred. This is easiest done in a food processor. This food processor is the one that I use.
- Freeze in 2-cup portions in freezer bags.
- To use, thaw on counter or place in a bowl of water for a few hours thaw. Drain excess water off before using in recipe.
Trim Healthy Mamas this snack cake is an S.
PrintYellow Squash Snack Cake
Yellow squash makes this snack cake moist and delicious! Gluten-free, Grain-free option, Dairy-free, Sugar-free, Low-Carb, THM-S.
- Yield: 9 servings
- Category: Dessert
Ingredients
- 4 eggs
- 2 cups blanched almond flour
- 1 cup THM Baking Blend or for grain-free use MamaShire Baking Blend
- 2 cups yellow squash, peeled and shredded
- 3/4 cup THM Super Sweet Blend or homemade sweetener*
- 1 1/2 teaspoon aluminum-free baking powder
- 1/2 teaspoon Himalayan salt
Instructions
- Preheat oven to 350°. Grease a 9″ or 8″ square baking pan with coconut oil spray.
- Use a mixer to whisk eggs in a large bowl. Add in almond flour, baking blend, sweetener, baking powder, and salt. Mix thoroughly.
- Add in squash and mix for 2 minutes until the squash is incorporated throughout the batter.
- Bake for 45 minutes. Test center with a cake tester or toothpick for doneness.
- Can be served alone, with berry sauce, or with icing of choice.
Notes
*Homemade Sweetener – 1 cup Non-GMO Erythritol + 1 teaspoon Now Better Stevia
You might also like my Sugar-Free Strawberry Sauce.
Fajita Frittata with Squash
Fajita Frittata with Squash is a perfect summertime meal, full of flavor with spices and summer vegetables. Dairy-free, Low-carb, THM-S, Grain-free.
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
This Fajita Frittata with Squash is a perfect summertime meal, full of flavor with spices and summer vegetables. With all the squash coming on fast in the garden and priced extra low at the grocery store right now, this is an economical and tasty dish to serve your family.
I added nutritional yeast in with the eggs to give it an extra yummy cheesy flavor, but it you don’t have any feel free to leave it out.
Serve this with your favorite sugar-free salsa.
Trim Healthy Mamas this is an S.
PrintFajita Frittata with Squash
- Yield: 8 servings
- Category: Dinner
Ingredients
- 3 tablespoons coconut oil
- 1 small onion, chopped
- 1 green pepper, chopped
- 1 medium yellow squash, quartered lengthwise and sliced, around 3 cups
- 1 medium zucchini, quartered lengthwise and sliced, around 3 cups
- 2 chicken breasts, sliced in thin strips
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon Himalayan salt
- Sprinkle of pepper
- 8 eggs
- 3 tablespoons nutritional yeast, optional
Instructions
- Heat coconut oil a large ovenproof skillet over medium heat.
- Add in onion, green pepper, squash, and chicken, stir occasionally and heat until chicken no longer pink and vegetables tender, around 10-15 minutes. Add in spices.
- In a large bowl, whisk eggs and nutritional yeast.
- Smooth vegetable mixture evenly in skillet and then pour egg mixture over vegetables.
- Cover with lid and cook for 10 minutes, no stirring.
- Uncover skillet and place under broiler for 3-5 minutes, until eggs are completely set and golden brown.
- Let stand 5-10 minutes before serving. Cut in wedges or squares.
- Serve with salsa.
