So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....
Tuesday, September 3, 2013
My awesome SIL came up with this recipe. My husband loved it because it has a bunch of his favorite flavors. My kids liked it because it had bacon in it. I made two pans worth, because that's just how I roll, but you could probably halve the recipe if you don't like to eat as much as we do.
4-5 lbs boneless, skinless chicken thighs (or two packages)
3 TBS coconut oil, melted
1/2 cup spicy brown mustard (no sugar added)
1/2 cup balsamic vinegar
S&P to taste
A bunch of brussels sprouts (I used one of the bags from Costco-- 2lbs?), trimmed and cut in half
6 strips of bacon, chopped
Preheat oven to 375. Mix melted coconut oil, mustard, balsamic and S&P in a large bowl and add chicken. You could probably do this step ahead of time and keep it in a ziploc bag until needed (I love to do most of my prep on Sundays). The only issue is that the coconut oil would solidify. Not sure if that would be a problem or not. Pop the chicken in the oven in a decent sized roasting pan and set the timer for 20 min. While the thighs are roasting, cook your chopped bacon in a large pan and when cooked (I actually precook bacon on Sundays as well, so it was already cooked for me), add halved brussels sprouts and saute until tender (medium-ish heat), seasoning with S&P. Once the oven timer goes off, arranged the brussels sprouts around chicken and bake for an additional 10 minutes or so. I served mine along with cauli-rice, with some of the cooking juices spooned over. Thanks Stacey!