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Parker at Lovebird Cereal asked me to participate in his Cereal Madness Bake-Off using his amazing new AIP cereal, but I declined because I wasn’t feeling all that creative at the time .. then this happened!

Hello, AIP elimination stage compliant cereal-ously delicious, crispy chicken strips … or Lovebird Fingers … potatoe / potatoh … call ’em what you like, they’re yummy and totes kid-friendly!

I hope you and your family enjoy them! ♥

If you make this recipe, be sure to tag me on social media @aiprecipecollection – I can’t wait to see your results and hear how you’ve enjoyed them.

About Lovebird

If you haven’t heard yet, there’s a new AIP cereal in town! Meet Lovebird Cereal – it’s 100% AIP Elimination Stage Compliant and 100% AMAZING!

This product is a game-changer for anyone with AIP kiddos … like cerealously … what have y’all been giving your AIP toddlers to munch on with Cheerios off the table!?

And what a treat to be able to grab a quick bowl of cereal in the morning for breakfast or an anytime snack … zero guilt – it’s a clean and healthy, gut-friendly option. 

♥ Gluten-Free
♥ Dairy-Free
♥ Non-GMO
♥ Sweetened by Nature – No Refined Sugar or Stevia
♥ No “Natural” Flavors
♥ Nothing Fake!
♥ Perfect served with dairy-free milk like coconut milk, banana milk or tigernut milk (or nut milk if you’ve reintroduced them)

Lovebird cereal comes in three flavors – unsweetened, honey and cinnamon – and all are 100% AIP elimination stage compliant! 

Free of inflammatory ingredients and full of gut health boosting nutrition to support your family’s immunity.  In a perfect world, you could eat fresh whole foods but life is busy and sometimes you need some convenient options.  That’s why Parker created Lovebird foods “to clean up junk food”. 

And as if that weren’t enough, Lovebird donates twenty percent (20%) of net profit from the sale of all Lovebird products to nonprofits in support of charitable programming and research in the fight against pediatric cancer. 

Special Offer

Save 15% Off Every Order with Coupon Code: AIP

CLICK HERE TO SHOP

Cereal-ously Crispy Chicken Strips

Yield: 2-4 Servings

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ Cereal-ously Crispy AIP Chicken Strips the whole family will enjoy.

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Ingredients

• 1 pound boneless, skinless chicken breast cut into strips
• 1/4 cup arrowroot starch, tapioca starch or cassava flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp Himalayan Pink salt
• 1/2 tsp powdered ginger
• 1/4 tsp ground black pepper (stage 1 reintroduction)
• 1 ripe avocado, mashed (SEE NOTES BELOW if you don't want to use avocado)
• 2 Tbsp Extra Virgin Olive Oil or Avocado Oil
• 3-4 Tbsp water
• 2 cloves garlic, crushed
• Generous pinch of salt
• 2 cups Unsweetened Lovebird Cereal, crushed *

Creamy AIP Salsa Dipper

• 1/2 cup KC Natural Garden Cherry Nomato Salsa
• 1/4 cup additive-free coconut cream
• Generous pinch of salt, or to taste

Instructions

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper 
2. Place mashed avocado, oil, crushed garlic and water in a bowl and whisk to combine. (This mixture replaces eggs and will be used for dredging your chicken strips so it should be slightly thin in consistency. You may need to add additional oil and/or water depending on the size of your avocado.)
3. In a zipper bag combine starch OR flour with the garlic powder, onion powder, basil, oregano, thyme, salt, ginger and black pepper and shake gently so that everything is well mixed.
4. Add chicken strips to the zipper bag and shake until coated. Remove strips to a small plate, leaving the rest of the seasoning mix in the bag. Add crushed Lovebird cereal to the bag.
5. One at a time, dip the chicken strips in the avocado mix and then immediately roll in the bottom of the zipper bag until generally coated. Once lightly coated give the strip a quick shake in the bottom of the bag and then remove the strip to the prepared baking sheet using your clean hand.  
6. Bake in the preheated oven for 8 minutes, flip, and bake 8 minutes more. Remove from the oven.
7. Set an oven rack about 6 inches from the broiler heat source and preheat the oven's broiler to high.
8. Return the pan to the preheated oven and broil for approximately 2 minutes, keeping a close eye so they don't burn.
9. Remove from the oven and serve immediately!

For the Dip: Combine all ingredients and enjoy!

Notes

* Crush your cereal in a zipper bag until it is a very fine crumble/bread crumb texture - a rolling pin works great for this job.

Avocado Substitution: If you prefer not to use avocado "egg" dredging mixture, you can simply use additive free coconut milk and skip the avocado, water, oil and crushed garlic.

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Missing flavor since you started your AIP journey? This Tandoori Shrimp and Kale Bowl from the new cookbook “AIP Indian Fusion” by Indira Pulliadath will give you a tiny taste of the big flavors that are completely accessible on our healing journey … in spite of what most people believe to be a terribly restrictive diet.

When it comes to the mindset of restriction and the AIP, I tend to roll my eyes a little bit because I honestly feel I’ve added far more than I’ve removed from my diet since starting the AIP! The bottom line is we need to think outside the box, try new things and get a little creative.

Speaking of creativity, Indira has completely blown me away with her creative use of AIP elimination stage compliant ingredients, and her new cookbook is proof that we can still enjoy the delicious depth of flavorful cultural foods while on the Autoimmune Protocol.

Indira has generously allowed me to share her recipe for the Tandoori Shrimp and Kale Bowl with you as a teaser to her cookbook – thank you Indira! (The image pictured is my attempt at the dish and looks a little different than that in the cookbook – I made lots more greens, caulirice and sauce, used green onions and Asian greens instead of kale since that’s what I had on hand.)

More about AIP Indian Fusion:

AIP Indian Fusion is a collection of fantastic and flavorful, ‘Indian inspired’ recipes that comply with the elimination phase of the Autoimmune Protocol. 

• Includes 114 allergen friendly recipes with no grains, legumes, eggs, dairy, nuts, seeds, nightshades or soy. 

• Includes flavorful and colorful recipes (with full-page photos for every recipe) that will entice you to start AIP and stay on it!

• Includes recipes for 8 flatbreads.

• Includes reintroduction suggestions for many recipes, because the AIP elimination stage is not forever!

• Includes both simple and practical everyday recipes as well as more in-depth meals. 

• Includes 4 weekly meal plans as well as menus for special occasions.

Tandoori Chicken Pizza… Green Chutney Baked Fish… Butter Chicken… Fried Calamari… Fish Tikka Masala… Kheema Samosas… Naan… Mango Pie… Saffron Ice Cream and so much more! 

All of the recipes have an Indian element but the recipes are greatly influenced by other international dishes/cuisines too making this cookbook globally attractive!

Whether you are new to AIP or have tried AIP before, this 296 pages cookbook with full page color photographs for every recipe, will make AIP more enjoyable and exciting for you!

Learn more about this amazing cookbook, see the full recipe index and get your copy in print or as an e-book – just click here.

Tandoori Shrimp and Kale Bowl

Yield: 1 - 2 Servings

♥ RECIPE BY Indira Pulliadath & IMAGE BY: AIPRecipeCollection.com ♥ This TEASER for Indira's AIP Indian Fusion Cookbook will have you convinced in one bowl that you don't have to give up fantastic flavor on your healing journey!

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Ingredients

Tandoori Shrimp:

• 8-10 medium size uncooked shrimp (or 6-8 large), peeled and deveined
• 1/8 tsp sea salt
• 1/4 tsp turmeric
• 1 tsp ginger garlic paste (recipe available on page 220 of the cookbook - if you don't have it, use 1/2 tsp fresh grated ginger, 1/2 tsp fresh crushed garlic and 1/4 tsp olive oil well blended )
• 2 tbsp coconut oil or avocado oil
• 1 cup chopped kale leaves

Cauliflower Coconut Rice:

• 1 tbsp coconut oil
• 1 bay leaf
• 1 cinnamon stick (1 inch long)
• 1 1/2 cups cauliflower rice (frozen or fresh)
• pinch salt
• 1/4 cup water
• 1 tbsp shredded coconut

For the Raita Sauce

• 2 tbsp additive free coconut cream (top solid part from a coconut milk or coconut cream can)
• 1/2 of a small cucumber peeled and diced
• 1/4 of a small red onion or shallot, chopped
• pinch kala namak (black salt) or sea salt

Optional Veggies/Toppings for the Bowl:

• Boiled / roasted beets, chopped
• Thinly sliced red onions

Instructions

1. FOR THE SHRIMP: After thawing the shrimp, dab it with paper
   towels to remove all excess moisture and place in a mixing bowl. Add the turmeric, salt and the ginger garlic paste and mix with your hands to coat uniformly. Let sit for 5-10 minutes.
   
   Meanwhile heat a stainless steel or cast iron skillet and add the coconut oil. When hot, add the shrimp to it and cook on medium heat for about 2 minutes. Flip and cook again for 1 more minute. Then add the kale leaves and sauté together with the shrimp for 1 minute. Transfer to everything to a dish. Keep covered.
2. FOR THE CAULIFLOWER COCONUT RICE:
   Heat a sauce pan and add the coconut oil. When the oil gets hot, add the bay leaf and the cinnamon stick. Then add the cauliflower rice and salt. Add the water and cover and cook
   for about 5-7 minutes or until all the water is evaporated and the caulirice is soft. Add the shredded coconut and mix. Keep aside.
3. FOR THE RAITA SAUCE:
   Blend all ingredients for the sauce in a food processor until you get a creamy sauce. If the sauce is too watery, add some more coconut cream and blend again.
4. TO ASSEMBLE THE BOWL:
   Take a large size bowl and place the ‘caulirice’ in the bowl. Then place the shrimp and Kale over it. Place the other veggies (if adding) in the bowl too. Drizzle the raita sauce over the shrimp and the ‘rice’.