Sunday, February 28, 2010

Nibble Tray...Serve up Some Healthy Snacks

I need to go to the grocery store to buy more fruits, but today I gave the boys O's, raisins, Glutino Pretzels, Teddy Puffs, Pineapple, and a red delicious apple
A friend of mine didn't have a muffin pan so she used the muffin cups (great idea, huh?) and she served her non-food allergic daughter her lunch like this: turkey, sugar snap peas, string cheese, blueberries, and a couple animal crackers.

Nibble Tray
I love making sure my boys get a variety of healthy snacks throughout the day. Plus, they are not eating the same food (and a ton of it). I tell them they have to move on to the next muffin cup when they have eaten the one that they really wanted. It makes me feel good knowing that I am fueling their growing bodies with the right kind of foods. Plus, they don't keep asking me for snacks...they already have them.

You might be able to use this idea for your kids or even for yourself. A friend of mine implemented this idea at her house and even saw her husband grabbing some fresh blueberries and other healthy foods throughout the day because it was convienient. I find myself grabbing more healthy snacks if they are cut up and easily available. Be as creative as you want with the foods.

Here's what Dr. Sears says about Nibble Trays (I got to meet him back in was so cool!). I share this concept when I teach my Wellness Workshops:
*Some of these options are would not work for food allergic children, but you get the idea :)
Offer a nibble tray. Toddlers like to graze their way through a variety of foods, so why not offer them a customized smorgasbord? The first tip from the Sears' kitchen is to offer toddlers a nibble tray. Use an ice-cube tray, a muffin tin, or a compartmentalized dish, and put bite-size portions of colorful and nutritious foods in each section. Call these finger foods playful names that a two-year-old can appreciate, such as:
apple moons (thinly sliced)
avocado boats (a quarter of an avocado)
banana wheels
broccoli trees (steamed broccoli florets)
carrot swords (cooked and thinly sliced)
cheese building blocks
egg canoes (hard- boiled egg wedges)
little O's (o-shaped cereal)
Place the food on an easy-to-reach table. As your toddler makes his rounds through the house, he can stop, sit down, nibble a bit, and, when he's done, continue on his way. These foods have a table-life of an hour or two.

Now, go get that nibble tray ready and feel good about the food choices your kids are making.
*Don't forget to leave water out for your kids so they can stay hydrated throughout the day.
*This is the teacher in me coming are picking ALL of the choices (which gives you control), but your kids get to still choose which snack they want to eat first, etc. (this makes them feel like they have control). I LOVE THIS...everybody is happy :)

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Friday, February 26, 2010

Buca Di Beppo

Buca Di Beppo is one of my favorite non-mom and pop Italian restaurants. The other night, my mom and I were doing a late night consignment sale extravaganza and decided to go to Buca afterwards because we had a $10 off of $20 coupon (which would make for an inexpensive meal out...these coupons have been in the coupon inserts in the newspaper on Sunday).

We arrived around 8pm on a weeknight and there weren't too many people, so when our server came to take our order I asked him about "safe options" for my son who has food allergies. He told me to hang on, and next thing I know, Chef Jason is at our table talking to me about options for Brody. Even better, he came back to the table with his huge binder full of ingredients for all of their dishes (I am such a visual person...I want to SEE that it is safe). He even ripped off the ingredient list for the bread and brought it to me. He was extremely nice. This is one advantage of going to a restaurant that you are not sure about being safe without having to feed your child and being able to speak to one of the chef's personally because it was late....I was so excited!

I found out that their marinara sauce is safe (and if you were concerned, I made sure that the meatballs are not cooked in the's just marinara) and he even brought out the box of noodles for me to look at. The noodles do not have milk, or eggs in them (but they do have wheat). I asked him if they have any gluten free noodles and he said no, but they have had customers who have brought them in and they have cooked the noodles for them. Pretty cool!

I was in Cool Springs doing some shopping yesterday, so decided to give it a try with Brody. He enjoyed is marinara/spaghetti. We used another $10 off $20 coupon and fed 2 adults and 2 kids for $12. What a deal! Plus, they gave us another coupon to use for the next time! One more eating out option....always nice!

I went to the Buca in Cool Springs and Chef Jason said it is him and Juan in the kitchen...FYI.

I asked about the bread that they serve for free with the dinner and here are the
unbleached bread flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, wheat flour, malted wheat flour, ascorbic acid (Vitamin C), salt, yeast.

I would call ahead just to make sure that you will be taken care of and like always, tell speak to your server about the accommodations.

Buca Di Beppo
1722 Galleria Blvd
Franklin, TN

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Tuesday, February 23, 2010

Trust and Food Allergies

This past Sunday, Brody "graduated" to the next class in the church learning center. This next step means new workers who do not know him, toddlers walking around with sippy cups of milk, and snacks that contain allergens. Plus, my son who wants what others are having and I can just see him grabbing another child's sippy cup of milk (we have done this before) or grabbing an allergen filled snack out of another child's hand. All of the scenarios run through my mind.

I was comfortable with the class that Brody had been in, they knew him, one of the workers was a nurse who knew how to administer an Epi Pen and they would give him his safe snack away from the other children. The children were younger and were held and strolled around during the service. It was the perfect situation for Brody because he was taken care of one on one. It also calmed my fears that a close friend of mine was in the class and really looked out for him.

We have had snow here in TN this month and church had been cancelled, I was actually excited because it delayed Brody moving up to the next class and last Sunday we had family in town so we had another excuse (at least in my mind). This Sunday, I had to suck it up and face my fear of leaving my child in a new environment. For me, it is the initial part; having to explain Brody's food allergies, showing the workers where the Benedryl and Epi Pen are and how to administer the Epi all while trying to convey in a positive way how life threatening his food allergies can be. Some people's idea of food allergies are a child with an upset stomach or a little rash on their face (oh how I wish this was the extent of his food allergies).

The director of the Learning Center, who knows about Brody and his food allergies went in with me to talk to one of the workers. As I was trying to talk quickly (because other children were being dropped off), but trying to be thorough, I saw toddlers with what I had been scared of, sippy cups of milk and allergen filled snacks. My heart dropped. I had to leave the room and trust that the workers were going to watch my son and protect him for the allergens that can potentially make him stop breathing. I know things happen quickly with little kids. I am his mom and understand the severity of his food allergies and it happened under my watch (now we do not have milk in our house).

I went to service and during worship, all my mind could think about was Brody, the cups of milk, and the snacks. I googled the ingredients of the snacks on my phone to see what was in them and there are two of his allergens (milk (whey) and eggs). My eyes watered up. I told my husband I had to go back and speak to the director one more time (I knew I wouldn't be able to listen to the message if I didn't). My biggest concern, since there were four workers in the room was that someone wouldn't know about the food allergies because I had talked to one worker and Brody would get a hold of something (under the circumstances with children being dropped off, it was impossible to speak to each of them personally). I spoke to the director and just had to go back to service and trust. Brody had a sticker on his back that the church provides that says food allergies, I left the food allergy action plan (on bright green paper and laminated) and the medication that could save his life if an accident happened.

Trust is so difficult. I had to rest in the fact that I had done everything that I could to communicate to the workers about Brody's food allergies, show them the Food Allergy Plan in case something happened and leave telling them, "I will never be mad at you for administering the Epi Pen, please call 911 before you contact me. It could save his life." I hate that those words even have to come out of my mouth.

Food is such a part of our lives. We eat for nourishment, we eat for social events, we eat. I love food. My perspective of food has dramatically changed. I never thought that food could kill. I know that what we eat can hurt us over time, clogged arteries, diabetes, etc. but to think that ONE bite or SIP of something can make a person stop breathing? That is mind boggling.

All of this to say, Trust; it is hard, but all we can do is put the right tools in the ones that are watching our children and trust that God will protect them. Or never go out :) Even as I write this, it is so difficult, my motherly instinct kicks in and I want to ENSURE that my child is safe since he cannot protect himself.

Trust and Food difficult, it makes me heart ache. Does it get easier?

For a Food Allergy Action Plan from FAAN click here

For church purposes, I retyped the Food Allergy Action Plan so I could add what to say when calling 911. Under stressful circumstances, I want the workers to know what to say so emergency personnel can get to my child quickly and bring additional epinephrine. The Food Allergy Action Plan signed by Brody's allergist is on the back.

If you want to a word document copy of what I did, email me and I will happy to send it to you. It was put on bright green paper and laminated. This stays in the room that Brody is in at church and is pulled out when he gets there.
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Saturday, February 20, 2010

"Buttermilk" Pancakes

I can't tell you how excited I am! Maybe you have been eating fluffy, egg-free pancakes all along, but I certainly have not. Some of mine have turned out inedible, rough, tough and just plain YUCK. FINALLY, I have found a recipe that makes light, fluffy, you wouldn't know they are Brody-safe pancakes. Whoo Hoo! I really feel that the "buttermilk" does something to make them fluffy (just a thought).

"Buttermilk" Pancakes

This recipe is free of milk, soy, eggs, peanuts, tree nuts, fish and shellfish

1 cup of all-purpose flour (I haven't tried it with all purpose gluten free flour, but I bet it could be substituted)
1 tablespoon sugar
1 teaspoon baking powder (I use the aluminum free kind)
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons Ener-G Egg Replacer plus 2 tablespoons warm water equals one egg (recipe calls for 1 beaten egg)
1 cup "buttermilk" or sour milk: for each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar (I use lemon juice) in a glass measuring cup. Add enough soy (or rice)milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before serving.
1/4 teaspoon vanilla
2 tablespoons cooking oil

*optional: 1 cup fresh or frozen blueberries (or any other fruit you like)

*This recipe makes about 6 nice-sized pancakes. I double this recipe so I can freeze some for later. Pop them in the microwave or heat them up in a pan...quick and easy breakfast.

1. Combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine Ener-G Egg Replacer and water and mix together (I use a whisk). In a glass measuring cup, add 1 tablespoon of lemon juice or vinegar and add enough soy milk to make 1 cup total liquid. ; stir and let mixture stand 5 minutes before using. After 5 minutes, add the wet ingredients together: Ener-G, "buttermilk", vanilla, and oil; mix well. Add wet mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

2. For standard-sized pancakes, pour or spread about 1/4 cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. *If adding blueberries, put 5 or six on each pancake before flipping them over to cook on the other side. Once flipped, I add a little safe butter on top so it melts. Serve warm.

*We use 100% real maple syrup because it does not have artificial stuff in it and a little goes a long way.

Recipe adapted from Better Homes and Gardens Cookbook
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Thursday, February 18, 2010

Crock Pot Pork Roast

I love being able to throw all of the ingredients in the crock pot, let it cook and have dinner ready; especially if I know the afternoon is going to be a bit crazy. This meal is versatile and you can make it the way you want it. It makes a lot, so that is always a plus.

Crock Pot Pork Roast

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

1 boneless pork loin roast 4-5 lbs, cut off any excess fat. I use Pork Tenderloin. I look for it on sale at $1.99 a lb and stock up. I cut it into portions that I cook with and freeze it.
montreal steak seasoning (or other seasoning your family likes)
6-8 garlic cloves, pressed
1 large onion cut into chunks or thick slices
2 lb bag of baby carrots
8 red potatoes cut into chunks OR make garlic mashed potatoes to serve on the side
15 oz of broth (any kind)
*if cooking potatoes in the roast, it tastes great served over rice.
*If not cooking potatoes in the roast, serve garlic mashed potatoes on the side (recipe linked above).

Rub roast with garlic. Season with montreal steak seasoning. Put 1/2 of carrots & potatoes (sprinkled w/ montreal steak seasoning) in bottom of crock pot. Top with roast, then the remaining carrots, potatoes, and onions. Pour broth carefully onto side of crock pot as to not wash off the seasonings. Cook on low for 8 hours or high 4-5. (If not making potatoes with the roast, then make mashed potatoes to accompany)

Spiced Apples are perfect with this dinner!

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Tuesday, February 16, 2010

9 Fruits Fresh Fruit Smoothies

Brody enjoying his 9 Fruits Smoothie!

We were in Cool Springs yesterday, and I remembered some of the moms from FACTS (Food Allergy Community of TN) saying that 9 Fruits was a safe place for smoothies. Brody has never had a smoothie out, because we have been concerned with cross-contamination.

We decided to stop in and were so impressed. Right on the menu, it says you can make your smoothie dairy free by adding soy yogurt for an extra .50.

I spoke to Kyle Banks, one of the owners and he showed me the soy yogurt that they use, So Delicious, which I have posted about on here and is our family favorite. So Delicious has extremely strict quality control to prevent contamination by undeclared food allergens (this is stated on the back of their container). You can add soy yogurt to make your smoothie dairy free OR you can just have the blended fruit. We opted for the blended fruit and it was delicious. Next time, we will definitely try adding the soy yogurt to our smoothie.

I spoke to Kyle about possible cross-contamination and he assured me that they clean the Vita-Mixers very well and have special equipment to do that. He also told me that many moms that have children with food allergies come in and they take care of them. He said to mention the food allergy to them before you order so they assure that your smoothie is safe. He was extremely accommodating. We will definitely be going back to 9 fruits. I appreciated the time that was taken to address my concerns and ensure my child could enjoy a safe smoothie.

After you order your smoothie, you can take off the holder from around the cup and get it stamped. Save it and bring it back with you each time and you get your 10th smoothie FREE.

Why 9 Fruits?
It stands for the nine fruits of the spirit in the Bible. These “fruits” are positive character traits: Love, Joy, Peace, Patience, Kindness, Goodness, Faithfulness, Gentleness, and Self Control. Kevin and Kyle have dedicated their business to seeing lives transformed by sharing their two-fold message of physical and spiritual health with everyone. I love this!

Besides their Cool Springs location, they are going to be opening a 2nd store in the Lenox Village Lifestyle Center in South Nashville and on pace for a Spring 2010 launch.

I enjoy supporting businesses that are allergy friendly and serve healthy products!

You won’t find any sugar substitutes, purees, or syrups in the smoothies at 9 Fruits.

Check out the 9 Fruits's great!

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Saturday, February 13, 2010

Strawberry Icing

Strawberries and Valentine's Day...a perfect match. Here is a recipe for strawberry icing. You can put this on a safe cupcake (here's a recipe for a safe chocolate cupcake that using a can of pumpkin) or cake. Pink and Perfect! Top with a fresh strawberry and you have a yummy looking treat!

Strawberry Icing

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

1/2 cup safe butter (like Earth's Best)
1 16 oz box confectioner's sugar
1/4 cup mashed strawberries (you can use fresh or frozen)
*add rice (or soy milk) to thin it out if necessary

Mix butter and confectioner's sugar together until smooth. Add rice or soy milk if you need to thin it out. Add strawberries, spread on cupcakes or cake.

*If you have leftovers, put it in a freezer bag and freezer for later. When needed, pull out of the freezer, let it defrost and use what you need. Put the rest back in the freezer for later use.

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Friday, February 12, 2010

Chicken Marsala

We don't go out to eat on Valentine's Day because it is so crazy. Long waits frustrate me. We just make a special meal at the house and finish the night with chocolate covered strawberries. This meal is easy enough to make any night of the week, but I think the rich flavors are perfect for a Valentine's Day meal.

Chicken Marsala

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging (safe flour for it to be wheat free)
freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces mushrooms (you could use baby portabella, crimini or porcini mushrooms)
1/2 cup sweet Marsala wine
1/2 cup chicken stock
1/4 cup chopped flat-leaf parsley (optional)

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with pepper and garnish with chopped parsley before serving.

Serve with Garlic Mashed Potatoes and a vegetable (we love roasted asparagus)

Recipe adapted from The Food Network

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Wednesday, February 10, 2010


I saw this recipe in FamilyFun awhile ago and hung onto it because I saw that it could easily be made "safe." I am thinking these would be really cute to give to Sunday school teachers (since Valentine's Day is on Sunday). I bought little truffle wrappers dirt cheap after Valentine's Day last year (be on the lookout for those types of deals on Monday). I can't wait to try these!


This recipe is free of milk, eggs, wheat, soy, tree nuts, peanuts, fish and shellfish

Basic Ganache
1 1/3 cups safe semisweet chocolate chips (like Enjoy Life)
1/3 cup vanilla soy milk (I am sure you could use rice milk to make this soy free)

Flavoring: 1/2 cup dried tart cherries, coarsely chopped
Coating: Unsweetened cocoa powder

Flavoring: 1 teaspoon pure peppermint extract
Coating: Chocolate sprinkles

unsweetened cocoa powder
Crushed cookies
sprinkles, etc.


Make the base ganache: Fill a medium saucepan halfway with water, then bring the water to a simmer over medium-low heat. Reduce the heat to low. Make a double boiler by placing a large metal or glass bowl over the saucepan but not touching the water. Add the chocolate chips and soy milk to the bowl and melt the chocolate, stirring occasionally, until the mixture is smooth and shiny. Remove it from the heat.

Pick a variety: Choose one of the recipe variations above, then stir the flavoring into the warm ganache (to make plain chocolate truffles, omit the flavoring.) Transfer the mixture to a bowl, cover, and refrigerate it until it's firm enough to scoop, about 4 hours.

Shape and coat the truffles: Place the coating of your chosen recipe in a shallow bowl (for other options, see "Custom Truffle Coatings," above). Scoop out a heaping teaspoon of the chilled ganache and, using your hands, shape it into a ball. (Tip: Lightly greasing the spoon and your hands with vegetable oil prevents the chocolate from sticking.) Roll the truffle in the coating, then place the truffle in an airtight storage container. Repeat with the remaining ganache.

Storing, serving, and packaging: Cover the truffles and place them in the refrigerator until you're ready to wrap them or serve them. If you give the truffles as a gift, they can be kept at a cool room temperature for the day but should be refrigerated thereafter. Makes 24 truffles

Recipe adapted from Familyfun
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Tuesday, February 9, 2010

Chocolate Covered Strawberries

One of my favorite treats to make on Valentine's Day is chocolate covered strawberries. They look so fancy and they are delicious!

Chocolate Covered Strawberries

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

2 pints strawberries, washed and dried
1 bag Enjoy Life® Semi-Sweet Chocolate Chips
1 tbsp. shortening (Spectrum type, not oil)

1) Line a cookie sheet or tray with parchment paper and set aside.

2) Melt chocolate and shortening in double boiler or microwave*

3) Dip strawberries into melted chocolate. Let excess drip back into the container. Note: If chocolate is too thick, just heat a little more. If chocolate is too thin, let it cool to the desired consistency.

4) Put on the prepared tray. Refrigerate until chocolate is hard.

*Microwave chocolate: Put 3/4 of Enjoy Life® Semi-Sweet Chocolate Chips and shortening in a microwaveable container. Heat for 30 second, stir. Repeat. Heat until most of the chocolate is melted. Add remaining chocolate and stir until smooth.

Need a Coupon to buy your semi-sweet chocolate chips? Go here to get a .55 off any Enjoy Life product

Recipe from Enjoy Life

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Monday, February 8, 2010

Yummy Earth Lollipops

I can't believe Valentine's Day is almost here! I want to get some Yummy Earth Lollipops for my non-allergic 3 1/2 year old (I don't think Brody is ready for lollipops yet).

I love that there is no "junk" in them. They are gluten free, egg free, dairy free, peanut free, tree nut free, no high fructose corn syrup, wheat free, soy free, no MSG, 100% natural colors, no chemical dyes, real fruit extracts and Kosher Parve. Wow, if I am going to let my kids have a treat...this one meets my standards.

Where to buy YummyEarth: Available at Toys R Us, Babies R Us, Whole Foods, buybuyBaby, Marriott hotels, Disney World, Wegmans,, Harry and David, Smoothie King, Sprouts, Borders Books, health food stores, and supermarkets.

I can't wait to try these! Has anyone had them? What do you think...are they "Yummy"?

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Wednesday, February 3, 2010


I LOVE LOVE LOVE guacamole. I take advantage of making it when avocados are on sale since they can be a bit pricey sometimes. If you have a Publix nearby, they are on sale for 2 for $1 (until next Tuesday 2/9). So...guacamole for the big game? I say..YES!

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

4-6 ripe avocados
1/2 red or yellow onion, minced
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
coarse salt to taste
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped (optional)
*if you want, omit the onion, serrano chiles, and tomato and just add some fresh salsa (about 1/4 cup). Doing this makes this recipe SO easy!

1. Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.

Serve with tortilla chips

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Tuesday, February 2, 2010

Crispy Chicken Tenders or Nuggets

Another great appetizer we are going to have for Super Bowl is chicken tenders (you could cut the chicken into smaller pieces for nuggets, this would make more). These are so easy and people will be impressed that you made them from "scratch." These taste SO much better than the processed, frozen tenders/nuggets and they are a healthier version. No one will even think that these are allergen free. Who doesn't like crispy, chicken with honey mustard and barbecue to dip them in?

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

3 boneless, skinless, chicken breasts cut into strips (or chunks for nuggets), washed off with water, then pat some extra moisture off (leave a little moisture on the chicken so it is easier to press the chips into it)
1 bag Crushed Plain Potato Chips (I used Lay's Wavy Original because they have more texture and give a great CRUNCH)

Put 1/2 bag of Plain Potato Chips in a gallon Ziploc bag and crush them up (save the rest of the bag if you need more, I end up using most of the bag because I really coat my chicken). Put chicken strips/nuggets one at a time into the Ziploc bag and press the chips into the chicken so they are covered and the chips stick. Bake on a cookie sheet (I use my pampered chef stone) for approximately 16 minutes (or until brown and crispy) at 450 degrees. Easy and good!

Recipe from Sophie Safe Cooking

Serve these with Homemade Honey Mustard and Barbecue Sauce

Homemade Honey Mustard

Yellow Mustard
Unprocessed, local honey

Mix together until you get the desired sweetness.

Barbecue Sauce
You might want to try Bull's Eye Original (new recipe with no High Fructose Corn Syrup)

Ingredients: Tomato puree (water, tomato paste), sugar, molasses, vinegar, salt, contains less than 2% modified food starch, natural smoke flavor, mustard flour, dried onions, spice, dried garlic.

There are no allergens listed underneath (example: wheat, etc.)

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