Whole30 Confessionals - Day 1

Woke up hungover, depressed and feeling like shit...

It can only get better from here...

What's for dinner on the Whole30...???

Today's Stats:

Water Consumption:
I have no idea, I totally didn't track it...not good:-(

Sleep:
5 hours
Totally horrible:-(

Daily Meals:
5am - Coconut Milk Latte

2pm - Late Lunch: Kale Salad, Veggie Noodles, Avocado & Tomato Salad, Hanger Steak

6pm - Snack: Homemade Beef Jerky

8pm - Dinner: Seared Split Chicken Breast with Veggie Noodles, Cherry Tomatoes, Sweet Bell Peppers & Peas

FYI: Today is 'National Be Kind to Chickens Day'...

If you haven't been buying pastured raised eggs or if you don't know what step chickens your buying you should consider it...

I met the owners of Mary's Chickens last week at the SP Whole Foods Supplier Fair and they were sampling out Step 5 grilled chicken. I had no idea there were certified 5 Step chickens available at Whole Foods. Although I think the product is so new and limited it's only available in the SP region. I was so out of it I totally forgot to check when I bought my breasts today, although they were Mary's chickens:-) 

Want to read more about Mary's Chickens and 5-Step Animal Welfare Rating Standards Program implemented by the Global Animal Partnership.

Crispy, Crunchy, Juicy Chicken Thighs...

I used to be fat-phobic, meaning I thought fat was going to make me fat, so I stayed away from dark meat and skin-on poultry....Come on ladies, I know I'm not alone in this way of thinking...

It took awhile, but I've changed my thinking...I now realize fat, more specifically saturated fats are critical to human health. They make up our cell membranes. They are resistant to oxidation, which keeps us younger longer. They are the preferred fuel for the human heart, liver, and kidneys. They raise HDL, the “good” cholesterol which is an amazing antioxidant that builds hormones and repairs arteries...Bottom line, don't be fat-phobic about good fats...Once you eat skin-on, bone-in chicken for dinner, you'll save the skinless, boneless stuff for lunchtime...use it to make my-go-to chicken salad... Just make sure it's cooked correctly so it's crispy, crunchy and juicy...Try this recipe, it's quick, easy and absolutely delish...

Ingredients

- Bone-In Chicken Thighs, organic and pasture raised (2-3 pieces per person)

- Seasonings: Salt, pepper, garlic powder, chile powder, turmeric, onion powder

(Note: You can use whatever spices you like, but always taste it before you use it so you can adjust if you need be)

- 1 - 2 TBS Coconut Oil

Instructions

1. Preheat oven to 300 degrees

2. Place all seasonings in a bowl. I like to layer the spices in order of most used to least used, starting with the salt as being most used in this case.

3. Using a strainer, so you evening distribute the spices, season the chicken skin up.

4. Turn over the chicken and season skin down.

5. Heat a sauté pan on top of the stove and add 1 TBS of coconut oil. When sizzling hot, place chicken thighs skin down in pan. Turn on the fan so the smoke has somewhere to go. Add more oil if needed.

6. Don't crowd the pan! Either sear them in batches or use two pans...

7. Flip them when the skin is perfectly crisp, about 5-7 minutes. 

8. Sear the other side for about 3 minutes and pop them in the oven for another 5-10 minutes.

9. This time I served them on a bed spinach and with my famous beet, celery root and sweet potato puree...Whatever you do, don't forget to pour the drippings over the chicken...it's got so much flavor...If you have time, you can turn those amazing drippings into a sauce...I'll show you how next week...