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Tiffany Lee Gaston

After a long history of following every style of eating, I’ve now discovered one that works for me. A Paleo lifestyle. Simply said, I eat a grain-free, dairy-free diet including tons of veggies, protein and occasional fruits, nuts and seeds.

I’ve continued down a path of seeking out what healthy means to me. Once I felt like I’d found it, I wanted the same for my family. In changing my diet, I have more energy, greater sense of well being, better digestion, better sleep quality and the list goes on.

In addition to the benefits of eating Paleo, I’ve also discovered a more functional way of training. Gone are the days of spending 1-2 hours at the gym. This new lifestyle compliments my training with my Ultimate Sandbag. It also provides me with boundless energy for the rest of my day. Who doesn’t want to have more of that?

Now on to the hard part…prying the chicken fingers out of my children’s hands. Trying to help them understand the benefits of putting good fuel into our bodies is my mission. I am gaining momentum in this department, especially since their palates are evolving. I’ve also stopped buying and supplying the seemingly crack-filled junk they were once accustomed to chowing on. I refuse to be their dealer any longer. I much prefer the leadership role, in the direction of their health.

Here’s an easy weeknight favorite:

Paleo Coconut Chicken

paleo coconut chicken

Coconut Chicken with Roasted Garlic Sautéed Spinach

If you’ve never made a Paleo meal, this is a great starter recipe. This was one of the very first Paleo chicken dishes I tried with my children and achieved positive results. Well the chicken anyway. Since they aren’t so keen on green, I went with apples. Win, win!

Here’s your ingredient list:

  • 1-2 lbs of boneless skinless chicken breast
  • 1 cup of almond meal
  • 1/2 c of unsweetened coconut
  • 1-2 eggs
  • 1tbsp of coconut oil
  • salt and pepper to taste
  • For side:
  • 1 bag organic spinach
  • coconut oil
  • 1 pkg uncured bacon
  • 1/2 head garlic
  • olive oil
  • salt pepper

In one bowl mix your dry ingredients. Your almond meal, coconut and salt/pepper. In another, your egg mixture. After butterfly cutting your chicken, dip one piece at a time into the egg mixture and then over to the almond/coconut mixture to coat completely. Plate and continue until all are coated.

In a saute pan, add your coconut oil and bring to medium heat. Pan fry all the chicken until thoroughly cooked. Alternately, you make bake at 350 for about 35 minutes if you prefer. I’d suggest baking on a rack to help crisp up both sides.

NOTE- I initially prepared this way, but this time I baked at 350 degrees on a rack for roughly 35 minutes. I liked both methods.

On the side, I served sautéed spinach which I did in a pan with coconut oil, some roasted garlic and toped with little bits of crispy uncured bacon.

These days, my online shopping binges and splurges are often replaced by trips to Sprouts and Whole Foods for which I’ve never enjoyed so much. I used to loathe the grocery store. Now, however, I appreciate it because of my new found understanding for a way of life I only wished I’d discovered sooner. This is no diet, rather a lifestyle that may be effortlessly maintained for the rest of our lives.

Live healthy,
Tiffany
JTG Nutrition

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