Coconut-almond crusted, organic chicken fingers with spicy homemade mustard dipping sauce (or honey garlic dipping sauce), steamed garlic asparagus and broccoli drizzled with olive oil and finished with fresh ground sea salt and pepper. For dessert, a watermelon-berry fruit smoothie.

How scrumptious does that sound? AND it was an elimination diet-friendly dinner!

Rachael Ray , eat your heart out.

But where did this magnificent meal come from and will I share the recipes with you? But of course, Live Lighter Readers!

Friday nights are a special night in this household. My good friend Krista comes over armed with a smile, some Friday treats and her extraordinary culinary talents. This woman has mad skills in the kitchen, what she can do with appetizers will make your head spin, not to mention she’s the best hostess I’ve ever had the pleasure of knowing.

But this elimination diet has put a damper on our Friday Food Fun. Until last night. We had a deeeelicious, comfort food-type meal that strictly adhered to the elimination diet restrictions. We proved that with a little creativity, adaptation is not only possible – it can kick the taste buds into overdrive and top any old and tired traditional meal!

So, we didn’t bother to measure much as we were having fun making it up as we went along. I’ll try to give you estimated measurements where I can. The following meal makes enough for 3 people.

Coconut-Almond Crusted Organic Chicken Fingers

4 Organic (or free-range) Chicken breasts, rinsed and sliced into 3^rd ’s
2 handfuls of Rice Crackers (we used plain and sesame)
2 Tbsp shredded Coconut flakes
1 cup Brown Rice Flour
½ cup Raw Almonds
1½ cup Rice Milk

Cooking Prep: Heat oven to 300ºF. Grab 2 cookie sheets and grease (we use lecithin). Take a small plate and piled half the flour on it. You’ll also need a bowl, pour half the milk in.

Crust preparation: Crunch up rice crackers in a bowl and blend almonds in a blender to desired crunchiness. Mix together in big zip lock baggie with coconut flakes and 1 tbsp of the flour.

Finger preparation: Dip chicken strips in the bowl of milk, lightly coat the strip in the flour, quickly re-dip in milk, re-coat in flour, re-dip in milk and throw in bag of crust. Shake and remove, lay the chicken strip on cooking sheet. Repeat with all the strips.

Bake for 30 minutes on one side, 20 minutes on the other.

The pickiest eaters you know will LOVE this meal. Let me know how it goes!