Check her video out here: https://youtu.be/hHvQukp2K3I
RECIPE FOR CHICKEN (to make for the whole week!):
• 1.5-2 lbs of chicken breast
• Almond Flour
• Crushed Pecans
• Paprika
• Salt & Pepper
• Onion powder
• 1-2 eggs
• Avocado Oil
Cut the chicken in half and beat it to make it even thinner. Crack the egg in a bowl, pour the almond flour in a plate, and pulsate the pecans in a food processor. Mix the pecans in with the almond flour and mix the spices in as well. Dip the chicken in the egg wash and then dip it in the almond flour/pecan mixture, making sure to cover the chicken on both sides.
Spray both sides of the chicken with avocado oil before you put it in the air fryer. Cook it in the air fryer at 400 degrees for 12 minutes.
For the Zucchini Alfredo:
• 7-10 zucchinis spiralized
• 1/4 cup of tahini
• 1/2 lemon
• Salt & Pepper
• Crushed Red Pepper Flakes
• Nutritional Yeast
• A splash of almond milk
• Almond Flour
Spiralize the zucchinis and extract the water either physically or by putting salt on the zucchini and waiting 30 minutes. Put the zucchini in a pan on medium heat. Pour the tahini, lemon, all the spices, almond milk, and almond flour over the zucchini pasta. Mix it altogether until it gets creamy and thick.
It takes about 5 minutes.
Put it altogether and pour all natural marinara sauce on top! Enjoy!
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