Coconut Chicken

I have been eating so much coconut since I started the WLC (I wrote this back in March and forgot to post it....woopsie), it was only a matter of time before I ate it with chicken. I'm used to coconut being sweet, so at first I wasn't sure how I felt about the finished product. It wasn't sweet and it was almost kind of bland? I ended up adding some sea salt to trick my brain into thinking it was a slaty-sweet dish. Haha I don't think it worked, but I enjoyed it either way.

What you need...

• 1 lb boneless, skinless chicken breasts
• 1/4 cup almond or coconut flour
• 1/4 cup unsweetened shredded coconut
• 1/8 tsp sea salt
• 1 egg
• 2 Tbs coconut oil

How to make it...

Mix the flour, shredded coconut and sea salt together in a bowl. Beat an egg in a separate bowl. Dip the chicken breast in the egg and roll in dry mixture. Heat a pan over medium heat and add coconut oil when hot. Pan fry chicken until fully cooked.

 If the crust starts to brown and your chicken isn't fully cooked yet (this will depend on the size of the chicken breast - it happened to me), take it out of the pan and place it in the oven on a baking sheet at 350F for 5-10 minutes covered with foil. K, byeeeee.

Peanut Butter Banana "Ice Cream"

I love dessert. I haven't always loved it, but recently I have developed the biggest sweet tooth and it is a problem (duh, most desserts aren't exactly healthy). Recently, my version of dessert has been a Lara Bar (coconut cream pie and key lime pie are my current favorites) or fresh cut pineapple. The other day I was craving ice cream, but I can't have any dairy during the WLC. My solution? Two ingredient peanut butter banana ice cream.

What you need....

• 3 large very ripe bananas
• 2 tablespoons peanut butter (I used fresh ground peanuts from whole foods)

How to make it...

Peel bananas and slice into 1/2 inch pieces.

Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours. Once frozen, place the banana slices in a food processor or powerful blender. Puree banana slices until the mixture is creamy and smooth. Add the peanut butter and puree to combine.

Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve. K, byeeee.

Buffalo Chicken Dip

I apologize to all my readers that follow my blog for healthy food, but sometimes I just have to embrace my inner fat girl and NOMZ on something terrible for me. Yes, I realize there are "healthy" version of buffalo chicken dip, but guess what? I LOVE THIS VERSION. It is dangerous having this recipe...

What you need...

• 2 12.5oz cans canned chicken
• 1 cup Ranch
• 1 cup Buffalo Sauce (not hot sauce)
• 16 oz Cream Cheese (softened)
• 2 cups shredded cheddar cheese

How to make it....

Stir it all up and bake at 350 for 20 mins or until the top is golden brown.

I usually serve it with celery or Baked Scoops, but you can do carrots, or crackers, or bagel chips, or bread...its basically good on anything! K, byeee.

Avocado Bacon Sammies

Not having bread in my life was a struggle during the WLC - I love sandwiches!!!!! But I realized you don't need bread to enjoy a sandwich! Recently I've been eating a lot of zucchini sammies...you could probably figure out how to make them just by looking at the picture, but I'll give you brief instructions anyway.

What you  need...

• 1 tbsp olive oil or coconut oil 


• 1 zucchini, sliced


• 1/2 and avocado


• 2 slices of bacon

How to make them....

Heat a pan over medium-high heat and add oil. Sautée your zucchini until tender. Placed a bite of bacon and a mini slice of avocado in between. Use a toothpick to hold them together. Annnndd then eat those little guys!

{Photo courtesy of @kick_ass_girl_va}

I've also made these sammies with cucumbers or sauteed mushrooms instead of zucchini - both are really good as well. K, byeeee.