So far in my 10-Day Healthy or Exotic Meat Challenge, I’ve had the following:
And now I’m trying alligator for the first time.
To learn more about my 250-pound weight loss experience that doesn’t include surgery or a prescription, click here.
Baked Flaxseed-Breaded Alligator Nuggets
Ingredients
- 1 lb alligator tenderloins, cut into chunks
- 1 cup ground flaxseed meal
- ¼ cup cornstarch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp red pepper flakes
- 1 tbsp ground cumin
- 1 tbsp dried basil
Directions:
- Preheat your oven to 400 degrees Fahrenheit.
- In a mixing bowl, combine the ground flaxseed meal, cornstarch, garlic powder, onion powder, red pepper flakes, ground cumin, and dried basil. Stir the ingredients together until they are well mixed.
- Take the alligator chunks and coat them lightly with the prepared breading mixture, ensuring each piece is evenly covered.
- Arrange the breaded alligator nuggets in a single layer on a baking pan that has been lightly sprayed with cooking spray.
- Place the baking pan in the preheated oven and bake the alligator nuggets for 20 minutes, or until they are golden and crispy.
- Remove the nuggets from the oven and let them cool slightly before serving.
Note: This recipe yields enough for two meals, perfect for enjoying now and saving some for later!
This baked alligator nuggets recipe provides a healthier alternative to frying, incorporating the nutritious boost of flaxseed. I served the Gator nuggets with a Lentil and Veggie Salad with a Balsamic and Dijon Mustard Vinaigrette. Here’s how I made it.
Flaxseed Breading Savory Crackers Recipe
Don’t let leftover flaxseed breading go to waste! Turn it into delicious, savory crackers with this simple recipe. These homemade crackers are perfect for snacking and can be stored in the fridge or freezer.
- Leftover flaxseed breading from Alligator Nuggets recipe
- ½ cup water
Directions:
- Preheat your oven to 400 degrees Fahrenheit.
- In a bowl, combine the leftover flaxseed breading with ½ cup of water. Stir until a dough forms. If necessary, add a little more water to achieve a manageable consistency.
- Lightly spray a baking dish with cooking spray. Place the dough in the dish and press it evenly to cover the base, aiming for a thickness of about ¼ inch.
- Bake in the preheated oven for 25-30 minutes, or until the dough is browned and hard to the touch.
- After baking, turn off the oven and leave the crackers inside to cool completely with the oven. This will help them become crisper.
- Once cool, remove from the oven and cut the large cracker into square pieces.
- Transfer the crackers to a storage container and store in the refrigerator for up to a week or freeze for longer storage.
Lentil and Veggie Salad with a Balsamic and Dijon Mustard Vinaigrette
What You Need:
- 1 cup Cooked Green Lentils
- 1 cup Frozen Mixed Veggies (thawed, not cooked)
- 1 cup Frozen Broccoli and Cauliflower (thawed, not cooked)
For the Vinaigrette:
- ¼ cup balsamic vinegar
- 2 tbsp Dijon mustard
- Garlic & onion powder
- Red pepper flakes, to taste
- Dried basil, to taste
- Ground cumin, to taste
- In a large mixing bowl, combine the cooked green lentils, thawed mixed vegetables, and thawed broccoli and cauliflower.
- In a small bowl, prepare the vinaigrette by whisking together the balsamic vinegar, Dijon mustard, garlic powder, onion powder, red pepper flakes, dried basil, and ground cumin. Adjust the seasonings to your taste preference.
- Pour the vinaigrette over the salad in the mixing bowl.
- Toss the salad gently to ensure all ingredients are thoroughly coated with the vinaigrette.
- Serve immediately or chill in the refrigerator before serving for enhanced flavors.