We learned a very valuable cooking lesson!
And be sure to watch the blooper reel at the end!

Here are the recipes:

Chicken Nuggets

1 lb chicken tenders, cut into nugget sized pieces
2 C almond flour
1 T Herbe de Provence (or favorite herb blend)
salt and pepper to taste
Coconut oil

Heat coconut oil over medium heat until melted.
Combine flour, herbs, and salt and pepper in a large bowl or plastic bag and mix to combine.
Add chicken bits and toss to combine.
Cook in oil for about 2 minutes per side (it doesn’t take long) until browned and cooked through.

OVEN METHOD
Preheat oven to 375.
Place nuggets on sheet pan prepared with cooking spray.
Bake for 10-15 minutes, flip, and continue to cook an addition 10-15 minutes or until browned.

Fish Sticks

1 lb frozen white fish, thawed, pressed dry, and cut into strips
2 C almond flour
2 eggs, beaten (what we forgot about!)
salt and pepper to taste

Put almond flour and salt and pepper in a plastic bag.
Toss fish in almond flour, remove and place in egg mix.
Toss in egg mix, and remove and return to almond flour mix.
Toss well.

Heat coconut oil over medium heat until melted.
Cook in oil for about 2 minutes per side, until browned and cooked through.

OVEN METHOD
Preheat oven to 375.
Place fish sticks on sheet pan prepared with cooking spray
Bake for 10 minutes, flip and cook an additional 10-15 minutes or until cooked through and slightly browned.