One Fit Ramadan

I’m off for the next two weeks from work so I plan on working on some cooler recipes. I get a lot of questions about Sahoor and I feel I’ve been a bit of a let down when it comes to recipes for the morning. Of course this means waking up on time. These days Sahoor is ending around 4:30 am on the East coast but it’s getting harder to wake up for some reason. I’m hoping with some time off I can adjust my schedule a bit so I can make better meals and as we head into the last 10 days of Ramadan, work more on Ibadah, or worship. I’m almost considering just staying up until Sahoor so if anyone else is up and wants to google chat me, hit me up haha.

For Sahoor

Ok I failed. I guess my other vow should have been that I shall wake up with enough time to cook something other than eggs. Well, you can guess what I had this morning.. Good news is I am out of egg whites and won’t be restocking anytime soon! This will force me to wake up and cook something better, God willing…

For Iftar

I realized I had a large supply of almond flour that I needed to start using so I made Almond Crusted Chicken that was spiced, given a hint of mustard, and glazed with honey. It’s very easy to prepare but leave your self some time to bake it. I found out the hard way and spent 10 minutes after Maghrib staring at the oven. Stupid oven timer was set to 10 minutes so it shut off before fully cooking the chicken while I stepped away to go pray. Here is how it’s done:

• 1 chicken breast, diced
• 3/4 cup of almond flour
• 1/4 tsp sea salt
• 1/4 tsp paprika
• 1/2 tsp of chili powder
• 1/4 tsp of chaat masala
• sprinkle of black pepper
• 1 egg white
• 1/2 tsp of mustard powder
• raw honey
• 1/4 of a red bell pepper, sliced
• 1/4 of a green bell pepper tomato, sliced
• 1/4 onion, sliced
• coconut oil

1. Preheat the oven to 380 degrees.
2. Mix the almond flour, salt, paprika, chili powder, chaat masala, and black pepper into a bowl.
3. Add the egg whites and mustard powder to a different bowl
4. Heat up a skillet and add in the coconut oil.
5. Dip the chicken into the egg mixture and then roll it around in the flour mixture.
6. Place the chicken into the skillet and cook it for around 2 minutes, each side. I did a little bit at a time so it was manageable and didn’t over cook it on the skillet.
7. As each batch finishes, transfer it to a baking sheet.
8. Add the bell peppers and onions to the baking sheet.
9. Place the baking sheet into the oven and cook for about 17 minutes.
10. Once it’s done, serve it on a plate and drizzle some raw honey over the chicken. Add some greens on the side.

The mustard taste was very subtle but made it taste right. Most people add the mustard to the flour mixture but I prefer to add it to the eggs. The honey is a perfect touch for me but if you aren’t a fan, it isn’t necessary.

For those keeping count, or who have lost count, the last 10 days of Ramadan are coming up! I’ll jump more into the importance of that period in the coming days for those who may not be familiar.

Keep pure and stay Paleo!