Waste not, want not!

November 20, 2016

YAY here’s your opportunity to use up the leftover ground up bits of raw almonds you screened out of JESSICA’S ALMOND MILK (you got so excited when you read last week’s blog you ran right home and made a batch, right???)

Wishing you happy AND HEALTHY coffee-drinking, dinner-making, and Thanksgiving!


Gather together the following ingredients:

  • 1/2 cup raw nut meal of your choice
  • 1 pound boneless skinless free range or kosher chicken     breast, organic veal, or lean organic pork
  • 3-4 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons red-wine vinegar
  • 1 1/2 tablespoons drained small capers
  • 2 tablespoons chopped flat-leaf parsley
  • Salt, pepper, and no-salt-added lemon pepper to taste
  • Lemon juice to taste
  • Waxed paper
  • Mallet
  • Platter
  • Skillet & splatter guard
  • Spatula

Place the leftover bits from any of last week’s recipes in a 4 oz measuring cup then fill the rest of the cup with any style of raw nut meal.

NOTE: for this particular recipe I VASTLY prefer Trader Joe’s Almond Meal although it all comes down to personal preference. The biggest reason I prefer TJ’s variety in this application is because the meal is a bit course and more closely resembles cracker crumbs than other popular brands (like Bob’s Red Mill Almond Meal/Flour which I ALWAYS use for pie crusts and a few of my flourless favorites like Jessica’s Paleo Pumpkin Bread and Jessica’s Banacakes.)

Place your meat of choice between 4 pieces of waxed paper and pound with the mallet until about ¼” thick. Place nut meal and spices on the platter, dredge then lay aside the meat. Heat 2 tablespoons of oil in the skillet until hot then add meat plus just enough lemon juice to ensure meat won’t burn. Turn heat down and cook for 3-4 minutes a side (use splatter guard if the pan begins “spitting” oil.) Remove meat from pan when cooked and set aside. Add 2ish additional tablespoons of oil and the vinegar (and a bit more lemon juice and lemon pepper if you like) and stir for a minute or so till the “sauce” thickens a bit. Add capers then pour sauce over meat. Sprinkle with parsley and serve immediately.

Photo courtesy of Nuts.com

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