Apologies for the mid-meal photo. I didn't plan on posting this recipe, but Jonathan liked it so much that he insisted I take a pic while we were eating to share it.
Who remembers Shake 'N Bake?! I sure do...it was the first thing I learned how to cook. But unlike most folks who used it for regular pieces of chicken, in my family we used it with frozen chicken wings. I loved it then, and thanks to Natalie Rogers, was reminded in my adult life of how awesome Shake 'N Bake remains.
But in our ever attempt at eating as close to paleo as possible, regular Shake 'N Bake isn't an option. So I found a copycat recipe, and used almond meal instead of flour. Best place to get almond meal? Trader Joes! (By the way, I think the only difference between almond "meal" and "flour" is how fine it is, and the color. I think meal has remnants of the almond skin (so it'll be a bit darker) and isn't quite as fine. Almond flour seems to be a bit more expensive, so I stick to almond meal.) This recipe makes a ton - I quartered the recipe and it was enough for two thick cut pork chops.
Paleo Shake 'N Bake
- 4 cups almond meal
- 1/3 cup paleo-friendly oil (I used EVOO)
- 1 tbsp salt
- 1 tbsp paprika
- 1 tbsp celery salt
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp Italian seasoning
Whisk all ingredients together making sure to break up the clumps that the oil makes. Use what you need, store the rest in a mason jar.
For the pork chops, I baked them at 400 degrees for 30 minutes.
Roasted Asparagus with Feta
Toss a bunch of asparagus in olive oil, salt and pepper.
Move the rack to the bottom third of the oven. Bake at 500 degrees for 7 minutes for thin asparagus, 10-11 for thick. Make sure to toss the asparagus half way through. Top with crumbled feta before serving.
