My body is hurting today. I’m prettttyyyyyyyy sore. Do you ever get so excited about working out that you overdo it and the next day you can barely walk? It’s actually a pretty great feeling, but it’s annoying at the same time. I still wanted to work out hard today, BUT I listened to my body and backed off some. Colin still gave me a hard workout with dumbbells. I told him I hated him in the middle of it. But I feel bad about it now. I didn’t mean it. 

My friends are having a baby today. In fact, she’s (Cindy)  probably pushing that little guy out of her as I type this. I love babies. I know nothing about birthing them though. I’ve heard it’s pretty awesome, but I’m pretty sure I’d pass out. Two guys had to explain to me what pitocin (not potossin) is at the gym this morning. When Daniel and I have a baby one day, I have a lot of reading to do. But I’m really happy for my friends. We don’t know his name yet, so everyone has referred to him as #IronMan and/or #PotatoHead. Babies are miracles, and I prayed for this for them for a little over 6 months before they found out they were preggers. Cool story. 

Anyway, moving on. This one will be a short recipe, but it’s necessary. It goes well with the salad that I talked about on Sunday. Or it would be great with some grilled veggies. But I made it to try and keep up with Earle Street and their Peaches ‘N’ Cream salad. It’s hard to keep up with their fried chicken, but this is realllly easy and it’s not fried. It’s a great way to change up your everyday grilled chicken. 

(Not Really) Fried Chicken


Makes about 6 servings (although the pictures in this post are for 2 servings…but you get the idea)

Prep time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes



  • About 1.5 – 2 lbs boneless, chicken breasts – thawed out (about 6 small chicken breasts)

  • 1.5 cups almond meal

  • 2 tbsp paprika

  • 2 tsp cumin

  • 1 tsp garlic powder

  • 2 tsp black pepper

  • 1.5 tsp sea salt

  • 2 eggs, lightly beaten

  • cooking spray – for pan. (we use TJ’s coconut oil spray)


  • Preheat oven to 375 degrees. 

  • Spray cookie sheet. Your chicken will go on this after it’s prepared. 

  • Mix together almond meal, paprika, cumin, garlic powder, black pepper, and sea salt.

  • Lightly beat eggs in small bowl. 

  • Place each chicken breast in egg bowl. Allow the egg to completely cover the chicken, and then coat chicken breast with almond meal/spice mixture

  • Bake for 25 minutes. This seems to be the best amount of time. Don’t overdo that baking and dry out your chicken. That would be a shame (and a waste of almond meal).

  • Eat with salad. Or pair with grilled veggies, sweet potatoes, or whatever else makes you happy. 

Notes: This would be a great, Zone Friendly recipe with the salad. Just measure out/weigh that chicken.

Protein- chicken and goat cheese (I wouldn’t worry too much about counting the egg that you add to the chicken).

Carbs – spinach, greens, apples, strawberries, red onion, almond meal (from chicken)

Fats- dressing(mostly from oil and vinegar).