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Happy Saturday, friends!

I have to share this recipe with you, and I’m going to do my best to try to give the correct amounts of ingredients. Long story short, I had both of these recipes picked and pinned on my Pinterest  and was without wifi….So I had to do my best to make my own version. (P.S. It’s quite nice only being able to use my phone when wifi is available. I’m realizing how much I’m on my phone…TOO MUCH! You miss out on so many little things that you don’t even realize when you’re glued to your screen.)

Anyway, back to the recipe….

Buffalo Chicken Tenders & Cauliflower Mash

For The Tenders:

• 1 lb. of Chicken Breasts or Tenders (I would suggest chicken tenders, because they are smaller and cook easier. If you use chicken breasts, just butterfly them and cut again down the middle–vertically. They’ll cook much quicker)
• 1 Egg, beaten
• 1 Cup Almond Flour
• 1 Tbsp. Coconut Oil
• 1/4 Cup Frank’s Hot Sauce (Buffalo or Regular)
• 1/2 tsp. Butter
• 1-2 Cloves of Garlic, Minced (I’m a garlic LOVER–the more the better)
• Sea Salt (I prefer Pink Himalayan), Ground Pepper

1. Heat coconut oil in a pan over medium heat.
2. While pan warms up, assemble your “breading station” by putting all tenders on one plate, mixing egg in a bowl, and putting the almond flour on a separate plate.
3. Coat your tenders (one at a time) with the egg, almond flour, then add to the pan. Cook a few at a time (3-4 min. each side should do it), then transfer to a large dish once cooked completely through.
4. While chicken cooks, add the Franks, butter, garlic, salt, and pepper to a sauce pan. Heat over low until warm, and butter is completely melted–stir frequently.
5. Once chicken is finished and sauce is warm, drizzle the sauce over the chicken to coat both sides. Serve & Enjoy!

For The Cauliflower Mash:

• 1 Head of Cauliflower, chopped–discard stems
• 1/4 cup Almond Milk
• 2 Tbsp. Chicken Broth (optional)
• 1 tsp. Butter
• Garlic Powder, Salt, Pepper
• Fresh chives, or cilantro for garnish.

1. Bring pot of water to a boil, add chopped cauliflower. Cook on medium heat for about 10 minutes, or until cauliflower is soft.
2. Strain cauliflower in colander and add to a blender. Add all other ingredients and blend until smooth. (I usually use 1/2 tsp. garlic powder and 1/4 tsp. of salt and pepper, but adjust to your flavor preference.)
3. Add to your plate and garnish with your favorite fresh herbs 🙂

Rome in 6 Days

I’ve been searching, researching, and searching again about all things Rome. In 6 days, I’ll be headed to the airport for another adventure! I was back and forth on even taking a trip once in England, but I figured why not? Flights are ridiculously cheap once you’re in Europe, so I needed to take full advantage.

Stay tuned for updates! I’m going to be a “total tourist” and see all the sites! We were lucky enough to snag an Airbnb right in the middle of everything. Literally, everything is within walking distance! I’ve also booked a food tour and I can’t wait to share the details with you all!

Have a fab weekend!

Peace, Progress & Wanderlust

Questions, Comments? Don’t hesitate to message me!