Eat Like A Dinosaur
Noah and I are both Paleo lifestylers. The Paleo diet made tremendous health and weight impacts on Noah’s life (on top of his already dedicated CrossFit workouts) and I adopted this lifestyle a year ago, given his successes. As a female, the weight losses have not been as radical, but I am healthier and feel better eating Paleo clean.
Our children, however, are not strictly Paleo. They certainly have exposure to the lifestyle and eat many a Paleo meal, but they are not by any means kept restricted in their diet. I have also read that children do need more carbohydrates than adults and even though we are lucky that our kids love vegetables, we do let them eat pasta, rice, pizza, etc..
When I heard about How To Eat Like A Dinosaur, by The Paleo Parents, I was super excited to have a Paleo recipe book geared towards children. The book has interesting, child friendly recipes and great ideas on how to engage your children in the cooking process. If they make it, they are much more likely to take pride in the meal and eat it! And these are meals that the whole family can happily eat. The biggest difference for us in what our kids will eat and what we eat is the seasoning and spices. Many of these recipes can be easily spiced up for a more adult flavor, but they are quite fine without the extra spices as well.
Here is one that has been a great success with the kids and their friends: Fool’s Gold (Chicken Nuggets)
• 3 chicken breasts, deboned and skinned
• 2 cups of almond flour (a staple in any paleo kitchen)
• 2 tbsp arrowroot powder
• 2 tsp salt
• 1 tsp paprika (you can adjust this for a more adult flavor)
• 1 tsp onion powder
• ½ tsp dry mustard
• 1/8 tsp black pepper
• ¾ cup olive oil
1) Cut chicken in 1 inch by 1 inch chunks.
2) Mix dry ingredients together in a bowl with a fork or whisk.
3) Pour olive oil into a separate bowl.
4) Dip each chicken piece in the oil then roll in the flour mixture.
5) Place nuggets on baking sheet and bake for 15-20 minutes at 400 degrees, flipping halfway through.
6) When done the crust will be golden brown and the juice will run clear.
*The author suggests making a bunch and freezing them for convenience. They also recommend a Southwest Pineapple Sauce dip. That recipe is also in the book, but the Trader Joe’s Pineapple Salsa is a good easy substitute as well if you are in a rush.
- Cara Guyot