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For break­fast some days we do an alter­na­tive  full veg­e­tar­ian meal with these and lots of fresh organic fruits. The pro­tein in the nuts helps to carry the meal much fur­ther than fruits alone. With­out them I get hun­gry about an hour after we eat. I do still enjoy my egg and spinach scram­ble but this is a nice change once in while. I must admit that I do feel a bit like a squir­rel sometimes.…

This will last us about two weeks. Well, maybe just a bit more… I will post a fol­low up when the last nut has been consumed.

This dish is a per­fect exam­ple of adapt­ing and sub­sti­tut­ing old ingre­di­ents with new ones (thanks Honey!). You can also sub­sti­tute turkey or pork, and for a veg­e­tar­ian ver­sion you can sub­sti­tute with por­to­bello mush­rooms or thin slices of egg­plant instead of the chicken.

Prep Time: 10 min

Cook Time: 25 min

• 1/4 to 1/2 cup unsweet­ened almond milk
• 2 large eggs, slightly beaten
• 1/2 cup almond flour(store-bought but you can eas­ily make your own)
• Salt and freshly ground black pepper
• Four bone­less, skin­less chicken breasts (6 ounces each), pounded into thin pieces
• 1/4 cup olive oil
• 1/3 to 1/4 cup saf­flower oil
• 1/3 cup lemon juice
• 1/3 cup chicken broth
• 2 cloves gar­lic, chopped
• 2 Table­spoons capers, rinsed and drained
• 1/4 cup minced fresh parsley
• 4–6 hand­fuls of baby spinach
• 1/4 cup raw pine nuts

1. In a small bowl, mix together the almond milk and eggs.
2. Place the almond flour in another dish, sea­son with salt and pep­per to taste. (Easy on the salt and omit if pos­si­ble)
3. Dip the chicken pieces into the almond milk mix­ture and then into the almond flour mix­ture. Coat each piece well. Shake off the excess.
4. In a large, shal­low skil­let over medium-high heat, heat half of the olive oil and all of the saf­flower oil

5. Add the coated chicken pieces to the hot skil­let and cook until the chicken is no longer pink on the inside, about 4 min­utes on each side.
6. Remove the chicken from the pan and drain it on paper tow­els. Set it aside and keep warm.
7. Reduce the heat to medium-low and add the remain­ing olive oil to the pan drip­pings. Stir in the lemon juice, broth, and gar­lic. Stir well. Cook for 2 to 3 min­utes.
8. Add the capers and pars­ley. Cook, stir­ring, for about 1 minute.
9. To serve, place a healthy serv­ing of raw baby spinach on each plate and top with a breast. Spoon sauce over each and sprin­kle with pine nuts. Serve immediately.

Serves 4

Adapted from: Flo­rence Henderson’s Short-Cut Cook­ing, Morrow