3-4 chicken breasts

1 1/2 cup of ground almonds

1 tsp garlic powder

1tsp onion powder

1 tsp paprika

1 tsp oregano dried 

1 tsp coriander dried

salt and pepper

2-3 eggs

2 tbsp grape seed oil


  • cut chicken breasts into strips, cover with plastic wrap and pound with meat tenderizer few times
  • preheat oven to 230 'C (450F) 
  • beat the eggs in shallow dish
  • fill another one with almond meal and mix it well with all the spices, salt and pepper
  • dip each strip in egg mixture then coat completely in almond mixture and place on the baking sheet coated with grape seed oil
  • bake for about 20 min and then flip and bake another 10 min until golden brown



1 celery root

1 medium size potato

2 tbsp butter 

100 ml milk

salt pepper

  • peel the celery and potato then cut them into small cubes, place in a pot and add enough water to cover the vegetables 
  • bring to boil and then cook for about 10-15 min until soft
  • once cooked drain the water and butter and milk in the pot and set aside for a few minutes covered with lid
  • then place in the mixer and pulse few times until smooth adjust seasoning by adding more salt or pepper