Paleo and Clean Coconut Crusted Chicken and No Bake Cookies!

I love that our taste buds change!  I have always hated the taste of coconut but lately I cant get enough of it!   Last night we had Coconut Crusted Chicken with Sweet & Sour Sauce it was beyond fantastic!  I found this recipe on Beezy Body Fitness and did it a little differently, next time I think I will do it more like the original recipe.  I pan fried it in coconut oil instead of baking it because I thought it would be quicker and I didn't add any spices, mostly because I forgot, but it was still yummy!  It was very Paleo and Clean Eating friendly!

Coconut Crusted Chicken Ingredients Free Range Chicken Breasts (cut into strips) Coconut Flour Coconut Oil 2 Eggs Unsweetened Organic Coconut Flakes (next time I will use shredded - or run flakes through food processor - the flakes were a little hard to keep on because they were so big) I did a little bit of coconut oil in pan - rolled chicken in coconut flour, then in egg then in coconut flakes and pan fried.  It turned out great but next time I want to try to bake it instead. I found this Sweet & Sour Sauce recipe somewhere but I can't find where I found it anywhere but its super yum! 5 tbs of Honey 2 Tbs of vinegar 1 Tbs of Arrowroot powder 2 Tbs of Aminos 2 Tbs of Tomato Paste 1 tsp of red pepper flakes and 1/4 cup of water (more if you want it thinner)   Simmer all together in a sauce pan for 5 mins then remove from heat - it thickens up while cooling.     Along our journey of getting healthy I am trying to find great healthy replacements to everyday things.  I found this amazing No Bake Cookie recipe on Sweet Treats by Shayna made a few revisions and was amazed by how yummy they were!  Paleo and Clean too!  

1 cup coconut flakes (i use organic, unsweetened ones from whole foods) 1 cup chocolate chips  (I use enjoy life choc chips, they are dairy, soy and sugar free) 1 cup chopped walnuts 1/2 cup almond butter 1/3 cup raw local honey 1/3 cup coconut oil 1 Tablespoon cinnamon In a sauce pan - melt choc chips with oil, almond butter & honey then remove from heat and mix in rest of ingredients- then spoon on to parchment paper and refrigerate for 30 mins.  I put half them in the freezer for 10 mins and they were perfect!