Chicken nuggets and BBQ Sauce were one of the few junk foods my mom allowed us to eat occasionally when we were tiny tots. Still one of my favorite foods – how worldly and classy of me.


We had another beautfIul weekend in Chicago before sh*t hits the fan and its -30 degrees for 12 days straight. We went to a Notre Dame football game this weekend, and it was SO adorable to see my husband giddy like a 7-year-old boy seeing his first Sports Illustrated. He has liked the Irish since he was a little guy without cable in the middle of small town Nebraska – apparently ND was one of the only games they got on TV. I bought him a new fancy pullover sweatshirt to wear to the game and a hat for myself. I feel like a huge fraud with all these people coming up to us in Chicago today pumping their fists and shouting “Go Irish!” I have to awkwardly respond with my own forced fist pump and pretend I know what football is. The hat’s comfy so I’ll continue to wear it.


Garlic & Herb Chicken Nuggets [AIP, Whole30, 21dsd]

Makes 3 servings | Prep time 5 minutes | Cook time 12-15 minutes

1 lb boneless skinless chicken thigh

1 tsp dried oregano

1 tsp dried basil

¼ tsp granulated garlic

¼ tsp sea salt (or garlic salt)

2 T coconut flour

2 T coconut oil

  1. Pat chicken thighs dry with a paper towel. Cut into 1-inch pieces.
  2. Toss chicken thighs in a bowl with oregano, basil, garlic, and 1/8 tsp sea salt (or garlic salt). Now toss with the coconut flour until evenly coated.
  3. Heat 1 T coconut oil in a large skillet over medium-high heat. Place half the chicken nuggets in the pan and ensure they are not touching. If the pan is overcrowded, they will not crisp up.
  4. Cook 3-4 minutes per side until golden brown all around and cooked through.
  5. Clean out the skillet by wiping it down with a paper towel. Repeat step 3 for the remaining half of chicken nuggets.
  6. Sprinkle nuggets with 1/8 tsp sea salt (or garlic salt). Serve warm.