Crunchy Parmesan Chicken Tenders
• 4 tablespoons plus 1/2 cup extra-virgin olive oil
• 1 cup buttermilk
• 1 1/2 pounds chicken tenders (about 18)
• 3 large garlic cloves, minced
• 1/2 teaspoon salt
• 3 tablespoons balsamic vinegar
• Freshly ground black pepper
• 1 1/4 cups freshly grated Parmesan
• 3/4 cup almond meal
Directions
Preheat the oven to 500 degrees F.
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
Stir the Parmesan and almond meal in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
Serve over a bed of dark green salad, drizzle with the balsamic dressing.

Jason – I need that mayo recipe. Everything at safeway has sugar added, and everything at Sprouts has either honey or evaporated cane juice. Thanks!

2 Bananas, 2 large egg, 1/2 cup chopped walnuts or pecans. Put all in a food processor on high until mixture begin to expand – about 30 seconds – fold in by hand 1/2 cup fresh blueberries. Pour into well greased 8″ glass pie plate – place pie plate inside a 9″ square cake pan with 2 cups of water (about 1/2″) and bake in middle of a 325* oven for 30 minutes. Cool and serve with plain yogurt, chopped nuts, and fresh berries. Makes 6 servings.

Julie and I have made this twice – once with pecans – my favorite – and once with walnuts – her favorite. Use your favorite nuts or berries – add vanilla – or other extracts for a different flavor. – enjoy.

Blend and place in freezer until it begins to freeze for an ice cream style dessert, or eat at room temp for a mouse type consistency.

You could probably try freezing the bananas ahead of time and then you wouldn’t have to wait.

Adjust measurements for your specific tastes.

Pinneapple
Strawberries
Bannana

Put them in a blender and pour into an ice cube tray
Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!