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.
You might also enjoy:
Homemade Grain-Free Chicken Patties
Spice Cake (Gluten-Free, Dairy-Free, Sugar-Free)
Moist Gluten-Free Spice Cake – perfect cake for fall or anytime! Family favorite! Dairy-Free, Sugar-Free, Low-Carb. Trim Healthy Mama – S
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Happy fall, everyone! It’s such a wonderful time of the year. We’re bringing out our sweaters, the trees are beginning to change colors, the fields are turning all golden as harvest time is fast approaching. Early mornings are crisp and cool. I love it all. And then there is the baking.
One of my husband’s favorite cakes is spice cake. I remember when I first made him one, I had searched high and low over all those boxed cake mixes in the grocery store trying to find the right one. Brought it home and baked it up. He loved it. It made me happy to make him happy. Isn’t that what baking is all about?
Since that time a few things have changed. When our family went gluten-free, I made a list of our favorite foods and began a mission to replace those recipes with ingredients that we could eat. Spice cake was on that list! I love that this cake is not only gluten free but grain-free too!
You can frost your cake with my Vanilla Frosting Recipe or with your favorite recipe. This cake fits wonderfully on the Trim Healthy Mama plan and is an “S”.
PrintSpice Cake (Gluten-Free, Dairy-Free, Sugar-Free)
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 12 slices
- Category: Dessert
Ingredients
- 3 cups blanched almond flour
- 3/4 cup non-GMO erythritol
- 3/4 teaspoon Now Better Stevia
- 2 tablespoons cinnamon
- 1 tablespoon ginger
- 1 teaspoon nutmeg
- 4 teaspoons grain-free baking powder or aluminum-free baking powder
- 8 large eggs
- 1 cup coconut milk
- 4 teaspoons vanilla extract
- 1/2 cup coconut oil, melted
Instructions
- Preheat oven to 350° Line the bottom of two 8″ or 9″ round cakes pans with parchment paper or grease the bottom of a 9 x 13 cake pan.
- In a large mixing bowl beat the eggs with a stand mixer or a hand-held mixer. Mix in the coconut milk, vanilla extract and coconut oil.
- Add almond flour, homemade sweetener, cinnamon, ginger, nutmeg, and baking powder to the mix and blend thoroughly.
- Pour into prepared baking pans.
- Bake for 25-30 minutes until golden brown and a cake tester comes out clean.
- Cool on rack before decorating.
You might also enjoy:
Gluten-Free Strawberry Shortcake (Dairy-free)
Gluten-Free Strawberry Shortcake. A delicious strawberry shortcake – Dairy-Free, Grain-free, Sugar-free, Keto, Low-carb, Trim Healthy Mama-S
(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.)
I think strawberries are so pretty. They make just about any dessert extra special and yummy!
Classic strawberry shortcake made gluten-free & dairy-free. Delicious with fresh strawberries. You can put a layer of strawberries in between the layers if you’d like.
Or you could make this sugar-free strawberry sauce it goes perfectly with the shortcake too.
Trim Healthy Mamas this cake is an S.
PrintStrawberry Shortcake
A delicious, healthy treat that is grain-free, dairy-free, and sugar-free. Keto, Low-carb, THM-S
- Yield: 12 servings
- Category: Dessert
Ingredients
- 3/4 cup coconut oil, melted
- 2/3 cup non-GMO erythritol
- 1/2 teaspoon Better Stevia
- 1/2 cup coconut milk
- 4 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 1/2 cups blanched almond flour
- 1/2 cups coconut flour
- 2 teaspoon aluminum-free baking powder or grain-free baking powder**
- 1/4 teaspoon Himalayan salt
- 2 cups of strawberries, sliced
- Pinch of stevia extract
Instructions
- Preheat oven to 350°. Line two 8″ or 9″ round cake pans with parchment paper.
- In a large bowl, mix coconut oil, sweetener, coconut milk, eggs, vanilla, and almond extract until well combined.
- In a medium bowl, mix whisk together the almond flour, coconut flour, baking powder, and salt.
- Add the flour mix to the egg mixture and mix until completely combined.
- Divide the batter between the cake pans. The batter is a little on the thick side, so spread it out evenly with a spatula.
- Bake for 25-30 minutes until golden brown and cake tester or toothpick inserted in the center comes out clean.
- Set cakes out on a wire rack to cool completely.
- Set cooled cake on a cake platter and top with frosting. Place the second cake on top of the frosting and add a layer of frosting on top. Place sliced strawberries decoratively on top of frosting.
- Serve with extra strawberries, lightly sweetened with just a couple pinches of stevia extract.
Notes
Use my Dairy-Free Vanilla Frosting to frost the shortcake.
**grain-free baking powder – 1 teaspoon baking soda + 2 teaspoons cream of tartar
You might also like:
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
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.
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.
Fried Summer Squash
Quick and easy to make Fried Summer Squash is tasty side dish to add some veggies to your summertime meals. Gluten-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.)
Fried Summer Squash is a super-easy recipe that will make it a snap to add some yummy vegetables to your meals.
Yellow summer squash and zucchini are coming out of our garden in full force now. With recipes like this one and several others, we’ve been enjoying having these veggies everyday. I’ve also been shredding any extra squash and freezing it in 2 cup portions in freezer bags to be able to be able to use it during the winter in baked good, like cakes and breads.
Organic Herbamare is my go-to seasoning to pair with vegetables, but feel free to use any seasoning salt that you prefer.
Trim Healthy Mamas this recipe is a Deep S.
PrintFried Summer Squash
- Yield: 8-10 servings
- Category: Sides
Ingredients
- 3 tablespoons coconut oil
- 1/2 cup diced onion
- 1 medium yellow squash* (around 1 lb.), quartered and sliced in 1/4 inch slices
- 1 medium zucchini* (around 1 lb.) quartered and sliced in 1/4 inch slices
- 1/4 teaspoon Herbamare
Instructions
- Heat coconut oil in large skillet over medium heat till hot.
- Add onion, yellow squash, and zucchini.
- Sprinkle Herbamare over squash.
- Stir occasionally for about 15-20 minutes until vegetables are tender.
Notes
*De-seed the squash before slicing if preferred.
Gluten-Free Biscuits
Gluten-free biscuits that are light and fluffy! Super easy to make and a family favorite. Dairy-free, sugar-free, grain-free option. 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.)
Gluten-free biscuits that are light and fluffy?
Yes, they are! Both of my daughters were so excited when they first taste tested these for me, because most of the biscuits that I’ve tried to make over the years have been more like a hockey pucks, but not these! These biscuits are light and fluffy, just like a good biscuit should be.
The trick is to use egg whites and to beat them to a nice froth before mixing with the flour.
I’ve made them with coconut oil that was melted and coconut oil just softened and they worked great both ways. I found these were easier to make using the melted coconut oil, since all you have to do is stir.
Trim Healthy Mamas these biscuits are an S.
Gluten-Free Biscuits
Light and fluffy gluten-free and dairy-free biscuits.
- Yield: 5 biscuits
Ingredients
- 1 cup + 2 tablespoon almond flour
- 1 teaspoon aluminum-free baking powder or *grain-free baking powder
- 1/2 teaspoon Himalayan salt or sea salt
- 2 tablespoons coconut oil, melted or softened
- 3 egg whites
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In a medium bowl mix together the almond flour, baking powder, salt, and coconut oil. If the coconut oil isn’t completely melted just mix it in with a fork.
- In another bowl mix the egg whites with an electric blender until frothy and just starting to thicken up.
- Fold the egg whites into the flour mixture and combine.
- Divide batter into 5 portions and place on parchment lined baking sheet.
- Bake for 10-12 minutes.
Notes
*grain-free baking powder – 1 teaspoon baking soda + 2 teaspoons cream of tartar
Serving size- 1 biscuit Calories: 203 Fat: 18 g Net Carbs: 3 g Protein: 8 g
