I know it's Monday, but aren't you already dreaming of this upcoming weekend's leisurely mornings and the brunches that tag along? But with brunch also comes that higher caloric price tag and before you know it, you've thrown all of your week's hard work of eating healthy out the window.
So, may I present to you: Healthier Chicken & Waffles!
I created the "batter" for the "fried" chicken with coconut flour, baked instead of fried, and even made gluten free waffles to accompany. This recipe can be made with or without eggs - for the egg intolerant (such as myself).

What You'll Need:
5-6 organic free-range, cleaned, trimmed chicken tenders cut into ~1" pieces
1/4 cup Coconut Flour
1/2 teaspoon Kosher Salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon granulated garlic
1/2 teaspoon ground cumin
dash cayenne pepper
1/2 cup olive oil
1 serving prepped gluten free waffle mix (we use Kodiak Cakes -eggless option!- or can be subbed w TJ's Gluten Free Pankcake & Waffle Mix)

Directions:
Preheat Oven to 400º

Whisk coconut flour and spices together in a low, shallow dish.

Dip each piece of chicken into olive oil, coating throughly, lightly coating in the flour-spice mixture and placing onto racked baking sheet.

Bake for 10 minutes.

While chicken bakes... Prep Waffles!
Make waffle batter according to directions on box or from your own recipe.

Remove chicken and set broiler to High.

Broil for 1-2 minutes until golden and crisp.

Plate and drizzle in a high-grade, organic maple syrup & ENJOY!

After days of tacos all I wanted was a salad! But it is also kind of chilly in Los Angeles so turning on my oven also sounded ideal. Best of both worlds: Warm Roasted Brussels Sprouts Salad with Sweet Potatoes, Zucchini over some crisp romaine topped with a balsamic glaze!

Recipe:
Large handful organic Brussels Sprouts, washed and halved
1-2 organic sweet potatoes, scrubbed and sliced
1 larger zucchini, washed and sliced
A few romaine heart lettuce leaves, washed and dried.
Coconut Oil
Balsamic Glaze Reduction Sauce (homemade or store-bought)

Pre-heat Oven to 400º

Oil baking dish with coconut oil and place sliced vegetables on.
Tip: I arranged the sweet potatoes on their own side to cover while roasting so they cook through but still brown.

Spray or coat with additional coconut oil and season with salt, pepper, and any of your other favorite go-to's.
(I tend to big on cayenne and oregano.)