Friday, 18 October 2013

The Dangerous Office Treats

It's a Friday in the office and, for our office, a little celebration for Healthcare Assistants Day so, of course, someone had to bring in treats - and they didn't bring in vegetables!  BTW - I am not in the picture - just some of my work colleagues.

If you still work outside the home, you probably have experienced the office treat problem many times.  What to do?

You can always make sure you have a Paleo treat or other acceptable Paleo food with you at all times (additive-free jerky, nuts, a little non-sulphured dried fruit) so if you are surprised by office treats, you have something to healthy to eat while everyone else in your office chows down on the fat and sugar laden stuff - won't  you feel virtuous?

If you know ahead of time that there are going to be office treats, bring a suitable Paleo treat (lots of Paleo treat recipes on Pinterest or the many Paleo blogger sites out there).  OR

Just give in, have one treat - over and done with - get back on track and don't beat yourself up about it.  So...guess which treat I had from the selection in the picture?

Paleo Grandad was working yesterday (moving fancy cars around a lot all day) and his day finishes when he is done so I never know when he will be home for dinner on those days.  I do the prep work when I get home and then when he lets me know he is on his way I start cooking, but he got caught in a traffic jam and I ended up eating before he got home.  On the menu was Paleo Chicken Strips (a combination of two different recipes - one from The Paleo Mom and one from Paleo Comfort Foods) and they were delicious.  I had the leftovers for lunch today.  The side is oil and vinegar coleslaw with a handful of dried cranberries mixed in.

Paleo Chicken Strips

(Serves 4)

Preheat oven to 425 degrees and place a sheet of parchment paper on a baking sheet.

2 large chicken breasts
1 cup almond flour
1/2 bag of pork rinds
1 tsp. (more or less depending on the heat you like) chipolte powder
2 eggs, beaten in a large bowl
2 Tbsp. olive oil or coconut oil
  1. Cut the chicken breasts into strips - long or short - up to you (this is easier to do if the chicken breasts are still slightly frozen).
  2. Put the chicken strips in the bowl with the beaten eggs and stir to coat. 
  3. Place the almond flour, pork rinds and chipolte powder in a food processor and pulse until you have everything combined.
  4. Roll the chicken strips in the flour mixture and place on the parchment-lined baking sheet.
  5. Drizzle the oil over the strips and bake for 20 minutes or until browned and crispy.
  6. I served the strips with some of the Golden BBQ sauce for dipping.

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