Breaded Chicken Tenders

lemon chicken.PNG

I have one child that does not eat red meat, so finding different chicken recipes is hard sometimes. She likes lemon and broccoli so when I saw this, I was excited. 

Breaded Lemon Chicken


1/4 cup whole wheat flour or almond flour

1/2 cup panko bread crumbs

1/4 cup grated Parmesan cheese

1 tsp dried parsley

1/2 tsp garlic powder

Black pepper and Himalayan salt to taste

1/2 cup fresh lemon juice (save the lemon for later)

1 tsp lemon zest

4 cloves of fresh garlic

2 tablespoons of Ghee or 1/4 cup butter, melted

1 tablespoon lemon pepper seasoning, salt free (I always omit this step)

1 pound chicken tenders

12 oz broccolini


Preheat the oven to 400 degrees.

Place flour in a bowl. Combine bread crumbs, cheese, parsley, garlic powder, salt and pepper in another bowl and mix. Combine lemon juice, lemon peel and ghee in another bowl and mix well. Put aside 1/4 cup of the lemon mixture.

Dip each chicken in flour and coat completely, then lemon juice mixture, then bread crumb mixture. Coating fully. Place on a prepared baking sheet.

Sprinkle chicken with the lemon pepper seasoning if desired. Add fresh garlic cloves here if you like. 

Bake 10 minutes. Turn chicken tenders.

Place broccolini on the side of the pan. Drizzle with the reserved lemon juice mixture (not the mixture used for the chicken). Sprinkle with extra Parmesan cheese as well. Add lemon slices on top of the chicken. Bake another 10-12 minutes or until chicken is no longer pink in the middle and broccolini is tender-crisp. 


Love, Molly

Original recipe and picture by Anguel Dimov and Brianna B of Natural Girl Modern World.  


Homemade Stewed Tomatoes

My family eats a ton of tomato dishes and I decided years ago that I would develop my own recipes, as to keep them organic and healthy.  We are now completely spoiled and we can detect a bottled spaghetti sauce from miles away.  My oldest doesn't eat sauces (she is weird, duh) but my youngest will eat anything smothered in tomato sauce! Anything!

Here is my Stewed Tomato base that I make and add to numerous things. Spaghetti sauce, chili, Chicken Stew and anything requiring tomatoes. It's super simple, healthy and has NO added crap!

Start with fresh, rinsed tomatoes.  I planted several different types this year in my garden.  (The failed, sad garden..) I just use whatever tomato that I have on hand.  I also mix them, no need to keep certain types together. 

Boil a large pot of water.  Make sure the water is to a rolling boil.  Score (X) the bottom of each tomato.  Remove the stem of course.  Gently drop into the boiling water.  Boil for 3-4 minutes or until the skin begins to pull back a little.  


Remove and immediately submerge in an ice water bath.  Allow them to cool in the water. 


Once cooled, peel the skin off and VOILA!  You're done.  Kinda.  I cut them some at this point because I don't care for big chunks in recipes.  I then place them in mason jars and freeze.  Be careful not to fill the jars completely or they will pop their top when they freeze.  I always freeze mine immediately unless I plan to use a batch the same day.  


So simple and yummy!  I don't add any seasonings at this point.  I just wait and season in whatever dish I am making.  Maybe one day I will share my super secret spaghetti sauce recipe!


Love, Molly


Stacey's Shredded Pork Tacos

This is one of my best friend's recipes. She is an avid Whole 30 participant and coach. I love pork and I also have a daughter that won't eat red meat, so I'm always looking for new recipes that she will eat. She loves these! 


1 tablespoon olive oil

3 pounds pork shoulder or butt, trimmed and cut into 3-inch pieces

2 tablespoons diced oregano

1 tablespoon ground cumin

kosher salt and black pepper

1 large yellow onion, chopped

4 cloves garlic, chopped

1/4 to 1/2 teaspoon of cayenne pepper

2 cups no sugar added chicken broth

16 almond flour tortillas

sour cream, salsa, sliced radishes, cilantro leaves, and lime wedges, for serving

Heat the oil in a 5 to 6 quart Dutch oven over medium-high heat. Season the pork with the oregano, cumin, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

Add the onion, garlic, and cayenne to the Dutch oven and cook, stirring, until the onion i softened, 3 to 5 minutes. Return the pork to the Dutch oven and add the broth. Cook for 2-4 hours at 325 degrees. 

Transfer the pork to a medium bowl and, using two forks, shred the meat; return it to the Dutch oven and stir into the cooking liquid.

Twenty minutes  before serving, heat oven to 350 degrees. Wrap the tortillas in foil and bake until warm, 12 to 15 minutes. Serve the pork with the tortillas, sour cream, salsa, radish, cilantro, and lime wedges.  

Recipe from :

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