Chicken Katsu : Grain & Gluten Free

Chicken Katsu : Grain & Gluten Free

by | Feb 28, 2017 | Blog, Food, Video, Vlog

My kids love Chicken Katsu. Either from a Japanese or Hawaiian restaurant.

“You can katsu anything with nipples.”

“I have nipples Greg. Can you katsu me?”

The same recipe can be used to make Tonkatsu by using pork cutlets instead of chicken thighs.

Breast meat is garbage white meat. Dark meat from chicken is fattier and delicious.

In general katsu sauce is garbage and made of sugar and coffee tanks gluten. I’ll have to come up with a sugar-free gluten-free version. Until then, use tobacco sauce for heat and plain yellow mustard for dipping. The turmeric in the mustard is supposed to be anti-inflammatory anyway.

Ingredients
* 4 skinless, boneless skinless chicken thighs – pounded to 1/2 inch thickness
* salt, pepper, garlic powder to taste
* 2 tablespoons cassava flour or arrowroot flour

* 1 egg, beaten
* 1 cup fine almond meal/flour
* 1 cup of bacon grease or pork lard.
Directions
* Season the chicken on both sides with salt, pepper, garlic powder . Depending on what you have, place the cassava or arrowroot flour, egg and almond meal into separate shallow dishes. Coat the chicken thighs in cassava flour, shaking off any excess. Dip them into the egg, and then press into almond meal until coated on both sides.
* Heat 1/4 inch of bacon grease or pork lard in a large skillet over medium-high heat. Place chicken in the hot grease/lard, and cook 3 or 4 minutes per side, or until golden brown.

Video: https://youtu.be/r6G9dq6VGAc

Smoothie 4-4-13

Smoothie 4-4-13

by | Apr 4, 2013 | Nutrition

Processed with Moldiv

  • 1-2 Kale leaves raw
  • 1 Red chard
  • 2 broccoli florets
  • 1 celery stalks raw
  • 1 carrot stick raw
  • 1 Fuji apple
  • 1/4 cup frozen blueberries
  • 1 Tbsp chia seeds
  • 4 raw almonds
  • 2 raw brazil nuts
  • 1 tsp powdered spirulina
  • 2 Tbsp coconut oil
  • 1 cup filtered water
  • 1/2 cup crushed ice
  • 1 tsp ground cinnamon
  • 1/4 tsp pink Himalayan sea salt
  • 1/4 cup heavy cream
  • 1 Tbsp plain full-fat Greek yogurt

Hardware:
Vitamix or Blend Tec blender are touted as the best. I can’t afford a new blender to I’m using the one we got off of a wedding gift gift card. Ours is a Cuisanart blender from William Sonoma I think.

How:

Just blend till you get it all into a foamy liquid. It’s better than juicing because it includes the fiber and all the nutrients the plant has to offer. Blending predigest the food so you don’t have to expend energy breaking it down.

It makes 1 sippy cup for my youngest son, 1 insulated bottle with ice, and 1 glass worth. Drink the glass in the morning for breakfast, and the insulated bottle for 2pm lunch.

AVOID JUICING. A juicer removes the good fiber and leave you with basically a glass of sugar. Juice alone will spike your insulin and raise your blood sugar. If the fiber is left in, when consumed, it’ll help buffer the sugar hit to your system, thus minimizing an insulin spike. So if you are pre-diabetic or diabetic, you really shouldn’t be juicing. Also if you are insulin resistant, you’re better off blending over juicing. Moreover, excess sugar causes inflammation in the body and inflammation is far from heart healthy. Lastly cancer cells are know to feed on glucose from sugar. If people walk around carrying cancer cells but don’t know about it, it could be a matter of time under the right conditions that can make cancer cells grow. That condition involve feeding cancer cells what they want, glucose or sugar, and in the body’s inflamed state caused by what? S u g a r. A recipe for a storm if you catch my drift.

Don’t take my word for it. I’m not a doctor. But you know who is? Dr. Robert Lustig is. Google him and check out his book “Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease” and learn the truth.

Morning Smoothie 1-14-13

by | Jan 14, 2013 | Nutrition

  • 1-2 Kale leaves raw
  • 1 celery stalks raw
  • 1 carrot stick raw
  • 1 Fuji apple
  • 1/4 cup fresh/frozen blueberries
  • 1 Tbsp chia seeds
  • 4 raw almonds
  • 2 raw brazil nuts
  • 1-2 tsp powdered spirulina
  • 1-2 Tbsp coconut oil
  • 1/4 cup orange juice
  • 1 cup filtered water
  • 1/2 cup crushed ice
  • 10 dashes of ground cinnamon
  • ½ tsp pink Himalayan sea salt
  • 1/3 or 1/4 cup heavy cream

Hardware:
Vitamix or Blend Tec blender are touted as the best. I can’t afford a new blender to I’m using the one we got off of a wedding gift gift card. Ours is a Cuisanart blender from William Sonoma I think.

Just blend till you get it all into a foamy liquid. It’s better than juicing because it includes the fiber and all the nutrients the plant has to offer. Blending predigest the food so you don’t have to expend energy breaking it down.

It makes 1 sippy cup for my youngest son, 1 insulated bottle with ice, and 1 glass worth. Drink the glass in the morning for breakfast, and the insulated bottle for 2pm lunch.