Yesterday Rogue had his puppy check up. The vet told me that we are in for it. That these dogs are a handful. I think we know that though. But maybe it will get worse. Either way I love this little guy to the max.
So my life is boring lately and I don't have any awesome funny mishaps to share with you. I apologize. I have been couch ridden since Sunday. I did go grocery shopping yesterday though and felt like I had ran a marathon afterwards. My energy levels are LOOOWWW. Clearly pushing around a cart full of groceries shouldn't be difficult. I have been watching a lot of movies though. Last night we watched The Lincoln Lawyer. Scott had never seen it, I think its a good movie. I also rented the new Alice in Wonderland. Can't wait to watch that!
So I work today for one of my favorite families and I am going to throw some food in the crock pot beforehand since Scott now has to be monitored in the kitchen. The last 3 times he has been left to cook for us he has sliced open his finger. I really don't want him to loose a whole finger so if I can avoid that happening I am going to. Plus slow cooker dinners are soooo yummy! And make the house smell AMAZING!
So I baked this chicken and served it with some sauteed asparagus and onions. It was delicious!
3-4 chicken breasts
2 eggs
10-12 almonds (minced in food processor until flourish)
1/2 cup coconut flour
1/4 cup shredded coconut
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/4 tsp salt
1 tbsp Bragg's dried herb seasoning
Preheat your oven to 350F
In a bowl mix together all spices with coconut flour, minced almonds and shredded coconut. In a separate bowl crack eggs and whip them.
Enjoy!
| Prep time 5 minutes | Cook time 40 minutes | Servings 3-4 |
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