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| Surely, I could have more neatly arranged my plate (Tom had the same minus avocado and tomato) but the enticing smell of the cooking chicken made me anxious to have dinner, I just threw it on the plate. Isn’t that what we all do? |
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| Coconut Crusted Parmesan Chicken with sliced tomato, avocado, and green beans. Our usual cole slaw. is on the side plate. All the vegetables were purchased fresh yesterday from the vegetable stand down the road from us; the cabbage, carrots, tomato, avocado, and green beans were delivered as we arrived, by a guy on a motorcycle with colorful bins stacked high on the back seat.
Making delicious dinners every night is and always has been an important part of life’s enjoyable experience. I’ll admit that in this heat and humidity, I often wish there was something in the freezer that I could pop in the microwave (No room in the freezer for leftover meals. No microwave).
We prepare most of our meals with the intention of having the same meal two nights in a row in order to cut down on the prep time. Thus, we prep one-day leaving ample ingredients in order to cook separately each of two nights.
Last night, I made a fresh batch of Coconut Crusted Parmesan Chicken, and tonight, I’ll prepare the second freshly cooked batch. The green beans, cabbage, and carrots are already cleaned and cut, ready for tonight. I know this may seem to require the same amount of work, but it actually saves time and effort.
The prep time for this meal was 20 minutes, mostly spent cutting the cabbage and carrots for the cole slaw. In many countries, you can purchase bagged shredded cabbage and carrots. Not the case in Kenya. The cooking time is 21 to 25 minutes.
Plus the time it takes to snip the ends off of the green beans, uses 10 of the 20 minutes.The boneless chicken prep was minimal: remove visible fat, rinse in purified water (or your safe local drinking water), place, covered, on paper towels in the refrigerator. The remainder will be explained in the recipe below.
I’d concocted this recipe some time ago is now one of our favorites, totally within the realm of my restrictive diet: gluten-free, grain-free, sugar-free, starch-free and low carb.
Here’s the recipe:
Jessica’s GF Low Carb, Coconut Crusted Parmesan Chicken (for two, easily doubles)
3 large boneless, skinless chicken breasts
3/4 cup unsweetened coconut or coconut flour
3/4 cup grated Parmesan cheese
1/2 tsp. salt (we always use Himalayan Salt)
1/2 tsp. ground pepper
1/2 tsp. garlic powder
2 beaten eggs
Olive oil, cold pressed, organic
Coconut oil, cold pressed, unrefined (no processing), organic
Although this may look like a long complicated recipes, for the experience cook, I’d say:
Triple dip the chicken in coconut mixture and egg, fry in skillet, turning to avoid burning. Drain on paper towels.
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Today, we’re packing for our vacation starting tomorrow: all of our digital equipment, casual dressy for dinner with shoes and accessories, shorts and tee shirts for breakfast, bathing suits and cover-up for pool, water shoes for walking the beach, undies, lounge wear, toiletries and pills. That should do it.
I must admit that I’m chompin’ at the bit to get into some air conditioned comfort and to feel pampered for a few days. That hasn’t been the case since we were aboard ship, disembarking in Venice, Italy on June 16th. Overall, we’ve gotten used to being sweaty and sticky, especially with me covered in repellent 18 hours a day.
We’ll be back tomorrow by late afternoon, our time, with photos of our accommodations, surroundings and hopefully wildlife as we spend 3 nights celebrating a full year since we left our old lives to begin anew on October 31, 2012.
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