I know they say don’t make food for comfort or emotional attachment reasons. 

But when the Boyfriend has a rough day, I try to cheer him up. 

I had some chicken I needed to cook, and the Boyfriend’s mom got us some compliant coconut flour. 

So I may or may not have fried some chicken. 

Whole30 Fried Chicken with Squash and Onions and Green Beans. 

What you need:

• 4 chicken cutlets
• Almond milk, unsweetened 
• Coconut flour
• Salt
• Pepper
• Cayenne pepper
• Paprika 
• Onion powder

Prepare your dredging bowls. Add some almond milk, and season with salt and pepper. In another bowl, combine a good amount of coconut flour. Season to taste with salt, pepper, cayenne, paprika and onion powder. 

Heat the skillet to medium heat with coconut oil. Fry chicken until golden brown. 

Note—Coconut flour will burn if the oil is too hot. Trust me. I know from experience. It’s not like regular fried chicken. 

For the squash, hear a pan on medium-high heat. Add sliced onions and slices squash. Season liberally with salt and pepper. Cook until the squash turns a dark color, but watch it closely so it doesn’t burn. The deep golden color is mega-flavor. 

My grandma gave us a mason jar of green beans she canned herself. Amazing. Loved every bite of those beauties. 

I’ve been following each evening the last few nights with my Whole30 version of cake. 

A banana with cashew butter and a sprinkle of cinnamon. Plus a cup of decaf black coffee. 

Yummmmmm. Cake. 

What’s your go-to night time treat? (Please say Oreos.)