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METHOD:
1. Place 3 large bowls side by side. Add flour to the first bowl. Add eggs and salt to the second bowl and mix well. Add Japanese breadcrumbs to the third bowl.
2. Place chicken strips in flour and coat well. Then, one at a time, tap off excess flour and dip in egg mixture. Shake off excess egg and place in breadcrumbs, thoroughly coating each strip. Transfer to a dry plate.
3. Coat the bottom of a large nonstick pan with grape-seed oil. Heat over medium-high heat.
4. Carefully place chicken strips in the pan and sauté until golden brown, about 3 minutes; turn them over and sauté until brown on other side and cooked through.
5. Transfer chicken strips to a platter lined with paper towels. Blot well and season gently with a little sea salt. Serve immediately with tangy sauce.

TANGY SAUCE:
2 Tbsp. vinegar
2 Tbsp. ketchup
2 Tbsp. soy sauce
2 Tbsp. butter

1. Add all ingredients to a small saucepan.
2. Whisk to combine.
3. Bring to boil over medium-high heat, whisking occasionally.
4. Serve with chicken fingers.

Serves 4

NUTRITION FACTS:
Per serving: calories 552, fat 19g, protein 40g, carbohydrates 55g, dietary fiber 5g

METHOD:
1. Preheat the oven to 350°F. Lightly coat 24 mini muffin cups with oil or nonstick cooking spray and set aside.
2. In a large bowl, whisk together the two flours, ground flaxseed, baking powder, cinnamon and salt.
3. In a medium bowl, combine pumpkin, eggs, brown sugar, milk, oil and vanilla, and stir until well mixed.
4. Pour liquid ingredients over dry ingredients and stir until just moistened. Mix in the chocolate chips.
5. Spoon batter into the prepared muffin cups. Bake 15 to 18 minutes (if you’re making 12 full-size muffins, bake for 20 to 23 minutes), until a toothpick inserted in the center of a muffin comes out clean. Transfer the pan to a wire rack and cool 5 minutes before removing the muffins.

Makes 24 mini muffins

NUTRITION FACTS:
Per serving (2 mini muffins): calories 220, fat 11g (2g saturated; 1g omega-3), protein 4g, carbohydrates 28g, dietary fiber 3g