Cheeky chicken nuggets

Ingredients:

2 large chicken breasts, cubed
wholemeal breadcrumbs (1 or 2 slices)
cous cous
40g parmesan, finely grated
2 tbsp olive oil
Olive oil spray
salt and pepper to taste

Method:

Place the breadcrumbs in a large bowl and stir in the grated parmesan. Put the cous cous in a different bowl. Dip the chicken cubes in the olive oil, then the breadcrumb mixture, then coat in cous cous.

Lightly spray the olive oil spray on a large baking sheet. Place the chicken pieces on the baking sheet and cook in a preheated oven at 220 degrees C for around 12 minutes, turning halfway through.

Serve with sweet potato chips and green veg and any condiments you like (I love these with tomato salsa).

Lemon drizzle polenta cake

This polenta cake doesn't contain any flour which makes it perfect for those on wheat-free diets. It's also low GL so you can have an extra slice and not feel too guilty!

Ingredients:

200g ground almonds
115g polenta (coarse cornmeal)
1 tsp baking powder
pinch of salt
3 eggs
125g unsalted butter
50g natural yogurt
225g caster sugar (or 150g xylitol/Stevia)
Zest of 4 whole lemons and juice of 1 lemon
For the drizzle:
juice of one lemon
2 tbsp granulated sugar or xylitol/Stevia

Method:

Mix all of the ingredients in a food processor or with an electric whisk. Grease a springform 25cm cake tin and pour in the mixture.

Bake for around 1 hour at a low heat (160 degrees C) or until a cocktail stick comes out clean and top is golden.