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Tangy & Sweet Mustard Chicken Legs

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This chicken recipe…ooooh this chicken recipe! I’m sorry, but it is just so tasty I can’t help but get really really excited over it. Finding a new glaze that isn’t full of preservatives, sugar, soy, etc. makes me oh so happy inside! I can’t wait to slather some of this all over some chicken thighs, I think that would be wonderful as well! I think it would even taste good on pork chops…hmmm.

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But really though.

It’s so good.

The reason it’s so good is a combination of tangy, peppery, creamy and sweet flavours coming together on top of delicious, tender meat. Oh yeah. The different flavour notes combine to make these chicken legs unforgettable!

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Tangy & Sweet Mustard Chicken Legs

Makes 2 Chicken Legs (serves 2)

Ingredients
2 tbsp. Honey Mustard (I use a local, low sugar, sweetened with real honey variety, erabaille brand)
1 tbsp. coconut milk (canned)
1/2 tbsp. lemon juice
1/2 tbsp. apple cider vinegar
1/2 tsp. black pepper

Instructions
1. Preheat oven to 400 degrees.

2. Mix together sauce ingredients. Smear on top of 2 chicken legs.

3. Place in oven for 45 minutes or until cooked through. Chicken should read at least 160 degrees on a cooking thermometer before being eaten.

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Enjoy!!

 

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Paleo Lunch Series: Salad Time!

I just had this realization that I have completely neglected the ‘paleo lunch series’ that I had wanted to do on this blog. I’m not sure why seeing as I take my lunch to work pretty much everyday, so I should have a plethora of content to show you on the subject. I think I kind of forgot that I had even wanted to do that. Keeping track of everything is so difficult for me! At work I literally have 50 drafts in my inbox all of ideas that suddenly came to me that I needed to write down. And those are just the ones I haven’t done anything with yet!

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Now that’s its heating up outside (yay) I am gravitating towards salads for lunch! Back in the day I was a romaine girl, but I have a new found love for spring mix, and spring mix with spinach too. It’s easy to find organic, and most are pre washed which makes life soooo much easier and me much more likely to actually eat it. Plus I’m pretty sure there are a lot more nutrients in this as opposed to romaine, which seems like mostly water. Here is a great combo I had the other day! Chicken, carrots, red pepper, red onion on top of spring mix, with some farm boy Italian dressing on top.

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Farmboy has amazing dressings most of which are olive oil based only (YAY!) and all tasting really good. If you have a Farmboy locally I really recommend you buy their dressings if you need something easy and convenient. Trust me on this one!

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Balsamic Vinegar, olive oil, honey, garlic, dried red pepper.

Packing this and maybe an apple with some almond butter is a great and delicious lunch that WILL satisfy. I recommend pre cooking some chicken so you can grab it and go! I do this and then my boyfriend and I will make different meals out of the chicken. This go around I had mine on salads, while he had his turned into butter chicken! It worked out well for both of us.

Just remember, if you are also a romaine person, why not try something new? I didn’t used to like spring mix…too bitter. Palettes change though, so it’s always worth trying something again!

Paleo Curry Chicken Salad

Hey guys!

Sorry for the recent silence on this blog of mine. I still haven’t gotten internet set up at my new place yet! Crazy right? Well, I’m calling the company we chose today, but in the meantime I still really wanted to write something up, so here you go. I’m tethering with my phone to upload this to you. I love ya that much!

What I have to share with you today is a delicious salad that is easy and great to take with you on the go. It’s a flavorful salad due to the curry! It is so good though, trust me. The homemade dressing is only a couple of ingredients and way healthier than any soybean oil crap you could find at a salad bar or in the grocery store. If you pre-cook the chicken the night before, it’s really simple to throw this together in the morning before work, trust me I did it twice last week! The chicken also cooks really quickly when sliced, only takes 5 – 10 minutes.  Take the avocado whole with you too, so you can have it fresh when it’s time to eat!

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I tried to keep the ingredient list short for this one, in order to keep it easy breezy for lunches at work.

Ingredients (for 1 salad)

1 Chicken Breast, sliced (cook more for leftovers if you want!)
2 cups red leaf lettuce, or other salad lettuce of your choice
1 mini cucumber
1 small avocado
1 tsp. mild curry powder

1/2 tsp. mild curry powder
1 tbsp. Tomato Paste
1 tbsp. Apple Cider Vinegar
1 tsp. coconut milk

1. Cut the chicken breast into small strips. Season with roughly 1 teaspoon of curry powder and cook in a frying pan on medium heat in about 1 tbsp. coconut oil until cooked through.

2. Chop up and wash the lettuce. Chop the cucumber. Chop the avocado if eating immediately if not keep whole until its time to eat!

3. Layer the salad: Lettuce cucumber, avocado, chicken. Then pour the dressing on top and enjoy!

Dressing:

1. Spoon 1 tbsp. tomato paste into small bowl or container. Add 1 small tsp. coconut milk. Add 1 tbsp. apple cider vinegar and 1/2 tsp. curry powder. Mix together and serve.

The reason I love this salad is it packs so much flavor without a lot of ingredients. Apple Cider Vinegar has a lot of health benefits as well, so its good to have that in your dressing sometimes as opposed to just balsamic. Chicken salad with plain olive oil and balsamic will get repetitive after a while, I PROMISE you!

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I also like that its easy for people who don’t have a lot of time like me. I have been so busy trying to unpack and all of that lately that I have felt like I was a zombie. Today is my first day off alone and I am so thankful for it, I needed it! I was still able to pack this salad to bring to work this past week, so you know it is doable! I know I’ve been whining a lot about this move but it’s not all bad. Check out the badass sunset we had the other day above! That’s our view. The shiny stuff in the middle of the black is the Ottawa river. LOVE it!!! So happy.

Paleo Simple Sweet Potato Soup

This is something I came up with out of desperation. Everyone says drink your bone broth but I just don’t really enjoy the flavour all by itself. Not enough to drink it straight up at least! I was feeling under the weather though and needed to get it in me, plus I was hungry too. This is what I concocted!

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Simple Sweet Potato Soup

Ingredients
1 c Bone Broth (I used chicken)

1 sweet potato

salt, pepper, nutmeg

Instructions
1. Bake a sweet potato, I microwaved mine to get it done quickly.

2. Using a blender or immersion blender, combine the baked sweet potato with 1 cup hot bone broth. Blend until Smooth.

3. Season with salt, pepper, and nutmeg.

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Yeah, I know, it’s the most basic thing EVER! But it did hit the spot and it was super fast to make too. I already had the broth hot in the crockpot so it made it even more simple. When you are sick and you just don’t feel like cooking, try this!

Sweet Potatoes are full of vitamins and minerals that will help you heal. Apparently ‘1’ (I say that because they vary in size so much!) sweet potato has: 769% of your daily vitamin A, 65% of your daily vitamin C, and a ton of other vitamins and minerals including potassium, manganese, and magnesium. Hmm…I’m deficient in magnesium and manganese, maybe THAT’s why I love sweet potatoes so much. I doubt it though! I just think they taste amazing.

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Crockpot Chicken with Mushroom Gravy

Okay guys…this recipe is a winner! It is so amazingly good. It’s an alteration of a recipe i found here. Unfortunately that site is down right now though! I decided to add some yummy spices and blend the onions and mushrooms into a gravy at the end. This one is so good and also, simple to throw together! I made this at 6:20 am before work one day.

It smelt so good in our house when we got home that night! And it tasted absolutely divine. The best part is there is no need for thickeners in the gravy! Just pure chicken onion, and mushroom magic.

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Crock Pot Chicken Thighs with Mushroom Gravy

Ingredients
2 Tbsp. butter
2 onions, diced
1 package / 8 oz sliced mushrooms
1 lb chicken thighs (skin on, bone in)
1 Tbsp. thyme
1 Tsp. dried basil
3 cloves garlic
salt and pepper, to taste

Instructions
1.Throw everything into the crock pot. Cook on low for 8 – 10 hours.

2. Remove chicken and transfer chickens juices, mushrooms, and onions into a bowl or food processor. Blend the juices and vegetables together, and serve as gravy. I used my immersion blender to make the gravy, but I think a food processor would also work.

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Pre and Post Cooking!

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yummeh gravy shot from my instagram.

You should really be following me. I usually post multiple times a day! Things I’m eating, discovering, doing etc. It’s fun! I’ll follow ya back, too!

Here is an awesome looking crockpot for not too expensive either if you need one!

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