Eating healthy doesn’t have to be so bland and boring as nutritionist-to-the-stars Kelly LeVeque would like to prove in the launch of her new cookbook.
She shares one of the recipes in her book to give potential readers a taste of what else she has in store for those who wish to eat like a celebrity.
Read until the end to find out how you can make LeVeque’s chia and flaxseed chicken fingers at home.
Cookbook for a Healthier, Celeb-inspired Lifestyle
After working with big names like Emmy Rossum, Chelsea Handler, Jessica Alba, and Jennifer Garner, the Los Angeles-based nutritionist compiled the recipes she’s developed for her A-list clients in her upcoming cookbook “Well + Good: 100 Healthy Recipes + Expert Advice for Better Living” to be launched on April 16.
The book will treat fans and healthy eaters alike to inside information about things like Glee actress Lea Michele’s favorite pizza topping (Spoiler: It’s shaved Parmesan cheese and truffle) and model Elle Macpherson’s go-to breakfast (Spoiler 2: It’s chocolate mousse topped with cacao nibs and raspberries).
What more, all recipes come with a list of all the benefits the average woman can get from the food. The book is also divided into six sections focussing on each of the major meals of the day and a special section for cocktails.
Gluten-free, Anti-Inflammatory Chicken Recipe
LeVeque’s chicken fingers recipe is gluten-free and has anti-inflammatory benefits making it a great meal for people who love the chicken dish but are looking to find a healthier version of it due to diet restrictions. It’s also baked in the oven instead of fried in oil so it’s a great low-calorie meal people on weight loss plans can indulge in.
The nutritionist likes cooking the dish to pair with salads or carbohydrate-rich foods like pasta and grain bowls to make a full meal.
Ingredients You’ll Need
LeVeque’s recipe serves four to six people and uses the following ingredients:
- A cup of potato starch
- A teaspoon of Himalayan salt
- A teaspoon of ground black pepper
- Two pieces of large eggs
- A cup of chia seeds
- A cup of flaxseed
- A cup of gluten-free panko bread crumbs
- Two teaspoons of paprika
- Two teaspoons of garlic salt
- Chopped fresh parsley
- A fourth of a cup of ghee
- Four to six ounces of chicken
How to Prepare It
- Start by preheating the oven to 350°F and preparing a baking sheet lined with foil.
- Prepare three dredging stations: (a) a plate with potato starch, pepper and Himalayan salt, (b) a bowl with whisked eggs and (c) another plate with combined spices, bread crumbs, parsley, chia and flaxseed.
- Coat each piece of chicken at each station in the same ABC order.
- Slightly “fry” the chicken pieces in a skillet with melted ghee for four minutes each side until browned.
- Transfer chicken pieces onto a baking sheet and bake for 12 minutes
- Serve warm and enjoy.
