My husband - he's a great guy, just perfect for me. But his cholesterol is too high. His doctor said he's not overweight, gets lots of exercise, doesn't smoke or drink - so what else can he do to bring his cholesterol down without meds? Well, you know we got that lecture about low fat diet blah blah blah. We walked out to the car and I said "Hon, you're doing P10 with me from now on!"
Today my husband says "Honey, this P10 thing you have me on, is it supposed to make me have energy and remember stuff and feel better? Cause it does!" He has been assimilated!
My favorite thing is him sitting at the dinner table talking about how would never be a vegetarian and he needs his red meat and caveman and grunting and chest pounding...while he's eating his veggies and chicken....and loving it! I'm lucky though - he's always been a meat and potatoes guy but his mama raised him right, he also loves his veggies, and that's so much easier for me.
The hardest meal for him to convert was his lunch, because those frozen burgers and hot pockets are really convenient. But now, instead of hot pockets and doritos and gatorade, he packs pita pockets with lean meat and veggies, natural chips and coconut water, string cheese and nuts. No more 5 hour energy drinks for him.
Since he will eat anything on his plate, especially if I don't tell him what it is, I love experimenting with new dishes. This was a wonderful dinner and so easy! This is something the whole family would enjoy, unless of course, they're allergic, then maaaaaaybe not.
I served this with Creamy Mashed Parsnips (will post recipe separately) and Roasted Brussels Sprouts (made using this recipe).
Cashew Crusted Chicken
2/3 cup raw cashew pieces
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
2 large chicken breasts
2-3 tablespoons of butter
Grind the cashew pieces into a soft powder using the food processor or blender.
Mix them with the other seasonings in a shallow pan (like a pie plate).
Put the chicken breasts between two pieces of foil and pound them flat and even, maybe about 1/2 thick. Then cut each one in half.
Scramble the egg in another shallow dish. Dip the chicken in the egg and then into the cashew mixture, coating both sides.
Melt the butter in a heavy skillet over medium heat and add the chicken. Don't overcrowd the pan, do two at a time if you need to. Saute until golden brown on each side, about 4-5 minutes per side.
1 serving chicken = 1 protein serving and 1/2 fat serving
Print the recipe here Cashew Crusted Chicken