Oven Baked Chicken Nuggets

This is a super-easy recipe for people who are afraid to cook:


INGREDIENTS:
- 3 boneless, skinless chicken breasts, cut into 1" - 1 1/2" chunks
- 1 cup Italian seasoned bread crumbs (I used plain bread crumbs and just added Italian Seasoning)
- 1 cup Parmesan cheese
- 1 tsp salt
- 1 tsp thyme
- 1 tsp basil
- 1/4 cup melted butter

DIRECTIONS:
1. Preheat oven to 400F
2. Cut chicken breasts into chunks.
3. Mix bread crumbs, salt, and herbs in a bowl
4. Melt 1/4 cup butter in a separate bowl.
5. Dip chicken chunks first into the melted butter, then in the bread crumb mix
6. Line chicken nuggets on a lightly-greased cookie sheet
7. Bake for 20 minutes

Coconut Collard Greens with Roasted Kabocha Squash and Quinoa

This is an amazing gluten-free, vegan meal for those of us who don't particularly care if our food is gluten-free or vegan (just great tasting!).

INGREDIENTS:

• 1 1/2 c. kabocha squash*, peeled and cubed
• 1-2 T. coconut oil, melted and divided
• coarse ground sea salt and pepper
• 1/2 c. sweet onion, chopped
• 1 bunch collard greens, cleaned, trimmed from stem and chopped
• 1 can coconut milk (full or reduced fat)
• 1 T. tamari or soy sauce
• 1-2 t. brown sugar or maple syrup (optional)
• 1/2 t. freshly grated nutmeg
• 2 T. unsweetened coconut, toasted
• 1 cup of quinoa

DIRECTIONS: 
1. Preheat oven to 425 degrees.
2. Cook quinoa according to package directions.
3. Toss peeled and cubed squash with a pat of coconut oil and place on a baking sheet.


4. Roast for 20-25 minutes, stirring at least once halfway through.
5. Place a deep skillet or pot over medium high heat and add remaining coconut oil.  Sauté onion until starting to soften and brown, about 4-5 minutes.  Add collard greens that have been trimmed from the stem and cut into 1×2 inch strips.  Toss to coat with coconut oil, adding slightly more if necessary.
6. Pour in coconut milk, tamari or soy sauce, brown sugar or maple syrup, if using and nutmeg.
Bring to a low boil, then lower heat and simmer for 15-20 minutes, or until greens have softened but are still vibrant.
7. Add roasted squash to greens and place in a serving dish.
8. Top with toasted coconut flakes.

**I have to thank a few people for this recipe. First, my friend Sunny Mancuso, who advertised it on Facebook. And secondly, Mama Pea from this website: http://peasandthankyou.com/2012/02/06/coconut-collard-greens-with-roasted-kabocha-squash/