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The Best Chicken Tenders You'll Ever Have

RecipesStephanie1 Comment

Today is your lucky day, friends.

The Best Chicken Tenders Recipe

Today I bring you the best grain free, carb free, bloat free chicken tenders you will ever have. The holy grail of chicken recipes.  These are what you eat when you’re craving Arby’s chicken tenders but the closest Arby’s is 15 miles away and either way it doesn’t really matter because it’s 10 pm on a Tuesday and you’re still regretting the cold Domino’s pizza you caved and binged on at breakfast.

Really. These might just change your life.

The Best Chicken Tenders Recipe

They were inspired by my girl Ina Garten’s mustard roasted chicken. I just made a few tweaks for the sake of de-bloating and de-glutening and voila. And you know what else? These would also be perfect for trashing up. Blue cheese? Garlic aioli? Marinara sauce?

Yes yes yes.

I must warn you though, these are best straight out of the oven. Don’t leave them lying around too long or you’ll lose the crispness that makes these so good.

The Best Chicken Tenders Recipe

The Best Chicken Tenders You Will Ever Have


1 lb chicken breasts
2 tsp lemon zest
1 tsp Italian seasoning
4 cloves garlic
Large pinch salt and pepper
2 tbsp olive oil
1 1/2 c almond meal
3 tbsp coconut flour
4 eggs beaten
1/2 c dijon mustard
Parchment paper


  1. Preheat the oven to 375 degrees and line a baking sheet with parchment.
  2. Cut your chicken into 1 inch wide strips. Place on a paper towel lined plate then use another paper towel to blot excess juice. Set aside.
  3. In the bowl of a food processor, combine garlic, salt and pepper, lemon zest, and Italian herbs. Blend for about 10 seconds.
  4. Next add the almond meal, coconut flour, and olive oil. Blend until the almond meal becomes moist and crumbly. Pour into a shallow bowl.
  5. In another shallow bowl, whisk together the eggs and add the dijon mustard.
  6. Take your chicken strips and, one at a time, dip them into the egg mixture. Then dip each strip into the almond meal mixture being sure to coat it thoroughly. Place on a parchment lined baking sheet with about 1 inch space between each strip.
  7. Bake for 10 minutes then flip. Continue baking for another 5 - 10 minutes. By this point your chicken tenders should be golden brown and crispy but double check to make sure they're not still pink inside.
The Best Chicken Tenders Recipe

Easy Vegetable Soup with Greens and Chili Oil

Easy Vegetable Soup Recipe

Hey guys! How's winter treating you? I'm about ten milliseconds away from blowing a gasket on this whole winter thing. It was going so great until February rolled around and then it hit. Winter with a big fat W bearing gifts of ice and snow. Just when I thought it might be over, too. Haha! (<-- because crying would be sad)

Ok, so let's get down to business. This soup. This soup. I know it's green and I know your first thought might be heck-to-the-no. Me too.

But don't be afraid of my green soup.  It's time to become a convert.

Easy Vegetable Soup Recipe

Remember my non-resolution resolutions this year? Well one that I failed to mention (because I didn't really make any) was to eat more veggies. Sometimes I'm pretty good at getting the requisite 8-10 servings a day and it's super easy and I'm all "heeey look at me". Other times I would rather be dragged behind a school bus on a snowy day than eat another vegetable (and at the rate March is going, this is still totally a possibility).

It's just that green smoothies get old. Especially when you cut out most of the fruit and you're left drinking ground beets through a straw. Don't get me wrong, I'm still riding the smoothie fan bus. I just need to mix it up sometimes, all while still being able to:

  1. Get my daily supply of vegs
  2. Not have to chew it because I'm lazy like that
Easy Vegetable Soup Recipe

So that's how we arrive at vegetable soup. Soup goes with everything and you can do anything you want with it. Pile on whatever you have lingering in your fridge. Use up that wilty batch of kale from two weeks ago. Throw in the frozen bag of peas you bought last year. Add those knobby potatoes that look exactly like Channing Tatum. Then blend and go.

Short on ideas? I highly recommend any of the following:

  • Avocado
  • Roasted Brussels sprouts
  • Sweet peppers
  • Asparagus
  • Leafy greens
  • Broccoli
  • Zucchini
  • Radishes
  • Garlic
  • Peas
  • Any herbs you have on hand
  • Romano cheese (<--who wants to play a game called "Who Has an Obsession with Romano Cheese?")

And what about the protein? Add lentils, edamame, or quinoa and you'll be full until dinner. Or top with chicken and pretend it's a green salad.

Easy Vegetable Soup Recipe

^^See? Perfection.^^

Easy Vegetable Soup

The Best Cauliflower Pizza Crust


I have a love hate relationship with cauliflower.

The best tried and true cauliflower pizza crust recipe

It all started a few years ago when I was suuuuper obsessed with cauliflower rice. For those of you who aren’t familiar with cauli rice, it’s pretty much a staple of any grain-averse person’s diet whereby you grind cauliflower in a food processor until it comes out the texture of rice. Then you steam it and season it up and voila! You have a sub-par replica of rice that kinda sorta passes as edible when topped with stir-fry or curry or what have you.

Yet for some reason, despite the rice-but-not-quite-rice texture and flavor, I ate it a lot. Like a lot a lot. More than one person should ever eat rice-but-not-quite-rice. Don’t ask me why. It’s a mystery.

Then one day I made the mistake of taking cauli rice to work for lunch.

The best tried and true cauliflower pizza crust recipe

After a hellacious Monday A.M. meeting I speed-walked to the kitchen, whipped out my little container of rice-but-not-quite-rice, popped it in the microwave, and hit the zap button. Two minutes later, after it was all nice and steamy, I, along with 100 of my closest coworkers, discovered that warm cauliflower in a confined space smells like wet towels left in the washing machine a little too long.


And that smell travels, I tell you. Especially when your cubicle is 50 yards from the kitchen and you have to do the walk of shame carrying stanky cauli rice all the way back to your seat. Not even my desk fan set on turbo could undo the damage of that little container of cauliflower.

[My apologies to all my coworkers who might be reading this. It was me. I admit it.]

The best tried and true cauliflower pizza crust recipe

And ever since then I have avoided cauliflower like the plague.

That is until I came across cauliflower pizza crust. With the advent of the Paleo diet, it seems like pizza was one of the first (and most necessary) things to get a makeover, and cauliflower quickly became all the rage.

Well, I'm here to tell you everything you've heard is true. It's delicious, it holds up well under the weight of all those incredible toppings, and it's less odiferous than its cousin, cauli rice. And after a little trial and error I believe I stumbled upon the world's best cauliflower pizza recipe. The secret? Use a hot pizza stone to get the bottom nice and crisp. That's it! From there the rest is easy.

But enough about me! Let's get cooking.

The best tried and true cauliflower pizza crust recipe


1 small head cauliflower
2 cloves garlic, pressed
3/4 c pecorino romano cheese
1 egg, lightly beaten
1 tbsp olive oil
1/2 tsp salt
1/2 tsp rosemary
8-10 stalks asparagus
5 pieces bacon, cooked
1/2 c goat cheese
Parchment paper
Pizza stone


  1. Preheat oven to 400 degrees.
  2. Lay asparagus on a baking sheet and coat with a little olive oil. Roast for 8-9 minutes until almost completely done, but so the asparagus retains some of its crispness.
  3. Place pizza stone in the oven.
  4. While pizza stone is getting hot, make your crust. Place cauliflower florets in a food processor and chop until you get a fine, fluffy texture.  A medium size head of cauliflower should yield about 3 1/2 cups.
  5. Put cauliflower in a microwave safe dish and microwave on high for 7 minutes. Then transfer the cooked cauliflower to a clean dish towel and squeeze out the excess water. You want to get the cauliflower as dry as possible. Too much moisture will make your crust soggy. I am usually able to squeeze out about 1/2 cup, but sometimes I get more or less depending on the cauliflower.
  6. Put cauliflower in a bowl and add the romano cheese, egg, olive oil, salt and rosemary. Combine well.
  7. Spread the crust mixture on a piece of parchment paper and press down firmly to make sure the crust sticks together. You want it to be about 1/2 inch thick.
  8. Decrease oven temperature to 350 degrees. Remove your pizza stone from the oven and place your parchment paper with the cauliflower crust on top. Bake at 350 for 35 minutes.
  9. Once the crust gets uniformly golden brown all over, remove it from the oven, top it with the bacon, asparagus, and goat cheese, and put it back in the oven to continue baking for another 10 minutes.
  10. Allow to cool for 5 minutes before serving.
The best tried and true cauliflower pizza crust recipe