It is officially day 4 of my 21 Day Sugar Detox. Say what?! Only day 4?! Wholly crap! That's how I feel about that. I mean seriously, for the past few months I feel like my life has just been flying by and I can't slow down time, and now, well now it feels like it's at a standstill. So there you go, if you're at a point in your life where you'd just like to slow things down, do a sugar detox. The days will feel much longer than they actually are. But seriously, this is hard. But I knew they would be when I started. Day 1 was awesome, day 2 was pretty good, but last night on day 3 I just wanted to raid the fridge for anything sweet. I mean anything! Normally I'd let myself have some dark chocolate, or dried fruit, and on occasion I would bake some paleo treats, but I seriously wanted anything sweet. Like an apple with almond butter was just screaming my name. But I prevailed and had my spaghetti squash with ground turkey and tomato sauce and went to bed like a good little girl. Am I going to be able to make it the whole 21 days though? It seems like a lifetime right now! Okay it's time to stop being such a baby. I know a lot of people have done the 21 Day Sugar Detox and been successful, and I deserve to be successful as well. I am having fun trying new recipes for lunch and dinner and hope their deliciousness keeps you on track as well should you decide to embark on a similar journey. I'm pretty excited to see what happens once I get past the cravings. I didn't sleep well the first 2 nights, but I slept better last night. And I already feel incredibly less sluggish and faster at the gym. I think it still might get worse before it gets better, but I'm ready to take it head on. So if you think you're tough enough then give it a go join me so we can support one another. Oh, and Happy Valentine's Day. I'm off to get a massage and bask in the sunshine, so excited it's going to be in the 70's today!

Spicy Chicken Nuggets with Ranch Dressing
Recipe from Paleo Spirit
Prep 30 min
Cooking 20 min
Serves 4-6


Chicken Nuggets:

  • 1 pound ground chicken (ground turkey works too)
  • 1 egg
  • 1/4 cup coconut flour
  • 2 tsps hot sauce
  • 1 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder

Chicken Nugget Coating:

Chicken Nugget Sauce:

  • 1/3 cup hot sauce
  • 3 tbsp ghee

Ranch Dressing:

  • 1 cup homemade mayonnaise
  • 1 cup full fat coconut milk
  • 2 tbsp fresh dill, minced
  • 1 tbsp chives
  • 2 garlic cloves, minced
  • 1 tsp onion powder
  • 1/2 tsp dried dill weed
  • Salt and pepper


  1. Preheat oven to 375F
  2. Prepare the chicken nuggets first by combining the coconut flour, salt, onion and garlic powder in a small bowl
  3. In a medium bowl combine the ground chicken, egg and hot sauce and then mix in the flour (you can use your hands to do all of this)
  4. Roll the mixture into balls and press down on a parchment lined baking sheet. I made about 24 nuggets
  5. Next prepare the chicken nugget coating by combining the coconut flour, flaxseed and salt in a small bowl
  6. Dip each nugget in the flour, coating all sides, and lay back on your baking sheet
  7. Bake for 15 minutes
  8. While those bake prepare the chicken nugget sauce by combining the ghee and hot sauce over medium heat until well combined
  9. Remove the chicken nuggets from the oven and coat in the sauce, then return to the oven and bake for another 5-10 minutes
  10. Combine all ingredients for the ranch dressing and serve together