Happy Monday Bootcampers and NGPT vets! Today our bootcampers began week 4, still on Level 2. Once again I have for you a recipe with 2 carbs - this time a chicken dish - since this is your only opportunity for such meals.  I'm also offering up a cauliflower side dish since our very own NGPT owner, Adam, asked if I had any good cauliflower recipes to share. Don't forget to look at my past blogs during Level 2 times for more double-carb meal ideas!

Spicy Oat-Crusted Chicken with Salsa

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• 3/4 tsp salt
• 1/2-3/4 cup quick oats, uncooked
• 1 egg, lightly beaten
• 1 tbsp water
• 2 chicken breast halves (~5-6 oz. ea)

Heat oven to 375 ° F. In flat, shallow dish, stir together chili powder, garlic powder, cumin and salt. Add oats, stirring until evenly mixed. In a second flat shallow dish, beat egg and water with fork until frothy. Dip chicken into combined egg and water, then coat completely in seasoned oats. Place chicken on foil-lined baking sheet. Pat any extra oat mixture onto top of chicken. Bake 30 min or until chicken is cooked and oat coating is golden brown. On L2, mix ¾ cup salsa and 3/4 cup coursely chopped orange sections (certainly don't need more than you want) for a citrus salsa on top! Vets not on Level 2? I love this with plain old salsa :)

• 1 head cauliflower
• Olive oil
• Sea salt and pepper
• 1 onion, finely chopped
• 15 oz can diced tomatoes
• Glug of red wine vinegar - some British site or something? a glug, really?!
• Glug of balsamic vinegar
• 2 or 3 teaspoons of Splenda
• 3 fat cloves of garlic, finely chopped
• Good pinch of chili powder

Preheat oven to 400 F. Core, trim and break cauliflower into florets of even size. Arrange in a single layer in a baking dish. Toss with 2 T of oil, 1 t of salt and pepper to taste and roast, turning twice, for 30 min. Fry onion in a little oil until soft. Add tomatoes and juice, followed by a glug of each vinegar and the Splenda. Bring to a boil, then simmer 10-15 min, until reduced to about a cup. 5 minutes before cauliflower is ready, heat splash of oil in a large frying pan over a med heat. Add garlic, and cook for 1-2 min - don't let it burn. Pour in the tomato sauce and cook, stirring often, for a few minutes. Add the chilli powder to taste and, when ready, tip the cauliflower florets into the pan. Toss over and over, making sure they are well coated in the sauce. Eat hot.

Hope you enjoy these recipes, my meltdown buddies! Feel free to share your comments or pictures of these and any of my recipes on our NGPT facebook pages. If you're anything like me, you like to feast crispy, feast spicy, and as always...FEAST ON!!!

~Coach Lauren