snatch 1rm

5 rounds

5 deadlifts

10 burpees

Nick Lobotsky October 15 at 9:26pm

Post this tomorrow on the site with the comment
"Nick tried this recipe out last night. It turned out pretty tasty, with only a hint of coconut flavor. The only thing that was odd when thinking of chicken fingers was getting the feel of the coconut flakes."


Give credit to www.cavemanfood.blogspot.com



COCONUT CHICKEN FINGERS
serves 2

ingredients:
1-1.5 lbs boneless skinless chicken breast cut into large strips (4-5 per breast depending on if they have the tenders attached or not)
2-3 T coconut flour
1-2 eggs, beaten (start with 1 and use the second if you start to run out)
1 cup unsweetened dried shredded coconut
1 tsp sea salt
coconut oil for cooking

Set up a dredging station with 3 bowls, one for coconut flour, one for egg, one for shredded coconut. Season the coconut flour with the salt.

Dredge each chicken finger first in coconut flour, then egg, then shredded coconut.

Heat a bunch of coconut oil in a large heavy bottomed skillet over medium/medium-high heat. Cook the chicken fingers until golden brown on each side. Do it in more than one batch if necessary and keep cooked chicken fingers warm on a foil lined baking sheet in an oven set to the lowest setting.