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Coconut Chicken Strips

Every once in a while I change my diet around. Sometimes I do intermittent fasting, others times I will do a sugar free diet. Our needs change as we age and encounter new life situations. That being said, we will not have one specific "diet" for the rest of our lives.

Right now I am doing a sugar detox, not that I ate a great deal of sugar to begin with, but it is good to cleanse from it every once in a while (or better yet, just not consume it in the first place.) Sugar is highly inflammatory in the body. It suppresses your immune system as well as making your blood sugar levels out of whack which can wreak havoc on your mental health, weight, diabetes etc. The only good thing when it comes to sugar is that it tastes pretty darn good and also makes an amazing body scrub!

So this is day six of the sugar detox. I am still craving sugar, as you generally will for a few weeks, but pushing through it. I suspect by next week I will not be craving it anymore.

Last night we made chicken fingers.

Coconut Chicken Fingers

Serves 4

Gluten Free, Dairy Free, Refined Sugar Free, Egg Free, Paleo, Whole 30, Nut Free, Peanut Free, Allergen Friendly


2 medium to large sized boneless skinless chicken breast cut into strips

1 1/3 cup Unsweetened Coconut Flakes (this is the one I use - it is sulphite free and organic)

1/2 cup Avocado Oil

1/2 cup Coconut Flour

1 Tbsp German Mustard

1/2 tsp Himalayan Salt

3/4 tsp Garlic Powder


Preheat the oven to 375 degrees Fahrenheit.

Line a pan with parchment paper.

Cut the chicken breasts into strips if it is not already done so. I was able to buy pre-cut chicken breasts from the store - this is ideal as they are more of a uniform thickness and cook more evenly. Set aside.

Get three bowls ready -

In Bowl 1 - Avocado Oil and Mustard

In Bowl 2 - Coconut Flour and Spices

In Bowl 3 - Coconut Flakes

Grab one chicken strip and cover it in the coconut flour mixture. Then cover it with avocado oil, and then cover it with the coconut flakes.

Place this piece of chicken on the pan and then repeat with the additional pieces.

Cook for 12 minutes on one side, and then take out to flip the chicken over cook for another 8-10 minutes depending on the size and thickness of the chicken pieces.

Enjoy! I loved dipping them in this German Organic Mustard I found on Amazon! It is sugar free so follows my sugar free goals of the week.

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