Almond flour, almond flour, almond flour.

I repeat, almond flour.

If you’re in a battle to lose weight and win a healthier lifestyle, but don’t want to sacrifice some of the delicious foods you’re used to — remember these two words — almond flour.

I’ll cut to the chase and say that while on day 14 of my Advocare 24 day challenge, I’ve lost a total of 23 lbs and decided to stay strong at dinner tonight with these healthy almond flour-crusted chicken tenders with baked sweet potato fries.

Recipe:

For the sweet potato fries, you’ll need:

1 sweet potato
1 tsp garlic salt
1 tsp black pepper
1 tsp paprika

Begin by cutting the sweet potato length-wise, into 1/4 inch “blocks.”

Then, cut into individual fries around 4" in length.

Preheat the oven to 450.

Then, spray the fries with Pam olive oil in a bowl and cover with the dry ingredients.

Mix well and lay on top of a baking sheet sprayed with Pam.

Bake at 450 for 20-25 minutes and serve hot.

Now, for the star of the show….

Almond flour-crusted chicken.

What you’ll need:

2 large chicken breasts, uncooked
1 cup almond flour or meal
2 eggs
1 tbsp garlic salt
1 tbsp red pepper flakes
1 tbsp paprika
1 tsp cumin

Begin by cutting the chicken breasts into strips, 1-2" in width.

Mix your dry ingredients together and beat the eggs in a separate bowl.

Preheat the oven to 400 degrees.

Coat each chicken strip in the egg wash, then dredge in the almond flour mixture and set on a baking sheet sprayed with Pam.

Bake for 25-30 minutes or until golden brown on top, turning once, halfway through.

Serve hot with sweet potato fries and Walden Farms ranch dressing.

Total carbs:

Chicken — 4 carbs each (makes about 8 tenders)

SP Fries — 8 to 10 carbs per serving (2 servings per potato)

Ready to jumpstart your healthy lifestyle? Get started on the Advocare 24 day challenge and lose like I have.