Rhonda Clark, Dr. Clark’s wife, is our nutritional specialist and a certified health coach. If you’d like to learn more about having her help you with tips for better nutrition, give our office a call at 281-354-8330.
2 pounds beef cutlets or fajita meat. We recommend Integrity Meats brand.
1 box gluten free crackers. Rhonda recommends Schar
1/2 tsp. garlic powder
1/2 tsp. basil
salt and pepper to taste
1/4 tsp. paprika
Preheat oven to 375 degrees. Spray a baking sheet with coconut oil or avocado oil.
Cut beef into tender-like strips
In a food processor, combine gluten free crackers, garlic, basil, salt, pepper, and paprika and blend until crackers become a fine powder. Pour into a wide, shallow dish.
Beat the eggs in a separate wide, shallow dish.
Dip each beef tender in the egg, and then into the cracker crumbs, making sure to evenly coat each beef tender.
Place them on the cookie sheet, and bake for 35-40 minutes, making sure to flip halfway through. Remove from the oven and enjoy with your favorite dipping sauce.