Today I’m bringing you a recipe for crispy savory chicken thighs that is a staple in our home.
They are just so EASY to prepare, and everyone in the family loves them.
The best part, though?
That delectable crispy skin!
Ever have those nights where you are slammed with so much going on, it would be easier to pick up take out than spend time in the kitchen preparing a healthy meal? (Oh, is that EVERY night? …Actually, I can relate.) Well, this recipe for lemon thyme chicken thighs is intentionally SUPER easy, perfect for even the craziest of “those nights”.
St. Patrick’s Day is right around the corner, and every year for as long as I can remember, my family has had corned beef and cabbage. And sure enough, every year *someone* points out that it’s more of an American tradition than an Irish one. (Not that there is anything wrong with that; it’s one of my favorite dishes!) So this year, I decided to present you with a recipe that actually is much more Irish: Shepherd’s Pie.
Sorry, Cam Newton, but according to my nine-year-old son, I win Super Bowl MVP this year for these baked buffalo wings!
They are so crispy on the outside and tender on the inside, and the flavor is to die for. I’m especially fond of them because they’re Paleo and Whole30 compliant! To make them so, I use Frank’s Red Hot sauce and ghee (aka clarified butter, but grass-fed butter also works well) for the buffalo sauce. I don’t know if it’s because I’m pregnant, but I have been dousing everything in Frank’s Red Hot sauce. It just tickles the taste buds something fierce! It’s such a great brand, and it has so few ingredients: aged cayenne red peppers, vinegar, water, salt, and garlic powder. That’s it!
As far as hot sauces go, it’s perfection.
Confession: I have been so back and forth about Paleo desserts since starting this new lifestyle. Ultimately, I thought that I had decided that it wasn’t for me because I grew up with such an unhealthy relationship with sugar, and subbing ingredients doesn’t help me get over that emotional aspect of “treats” and the shame I always felt. I had decided I would never even bother experimenting with baking Paleo goodies, and just stick to fresh fruit, which I genuinely love anyway.
I never intended to make that decision for my kids though, because I don’t think they eat sweets to feed their feelings like I did. If it’s their birthday, then I’m going to make them a real birthday cake, with real ingredients, because real food is always best. No guilt or shame allowed! (If you want a treat, make it at home with real ingredients and ENJOY it. Just eat it for the right reasons, not as a self-soothe, and take only what you need. That’s my take.)
OK, so how did the Paleo chocolate chip cookies come about then? Glad you asked….
I love a good, sweet balsamic reduction glaze, especially over juicy chicken thighs! This recipe for Balsamic Chicken Thighs is easy enough for a casual dinner at home, but fancy enough to impress dinner guests. It is low-carb, and is friendly for both our Paleo and Whole30 friends!
In part one of my Whole30 Snack Ideas, I shared with you a list of my favorite on-the-go convenience foods that you can grab in case of emergency, and still be Whole30 compliant! It was bothering me that I had left so many more suggestions off my list, so here I am again to share with you some more Whole30-approved snack / mini-meal ideas!
Here I am, day 24 in my second round of Whole30. So far, my energy is great, zero cravings for anything processed or off-plan, and I have absolutely no intentions of breaking momentum now!
BUT, it wasn’t always so easy. No matter how prepared we think we are, life will inevitably throw you a curve ball, and you will want to be ready for it!
I wanted to share with you my two-part list of ideas for Whole30 snack ideas, mini-meals, and on-the-go convenience foods that has saved me from losing my mind during both rounds!
In both rounds, my family visited Disneyland. During the first round, I did not prepare well at all, and not only did I have a super hard time finding food that was Whole30 compliant, but the snacks I did pack (only nuts and an apple), while not bad, definitely did not help me feel satisfied while watching my kids eat corndogs. (I mean, have you SEEN those Disneyland corndogs?? They’re heaven on a stick. I just heard ethereal music as I wrote that, no joke. They are famous. Or maybe infamous for us Whole30 peeps.)
During my second round, we visited Disneyland just a few days ago for my son’s birthday. This time, I was prepared. I had with me food that I actually wanted, that did not make me want to run screaming towards the corndog cart. The day was a breeze.
Are you starting, or thinking about starting, the Whole 30 program? Not sure what kind of meal plan or recipes you can create?
I started my second round of the Whole 30 program last week, and I am excited to share with you my Whole 30 meal ideas from the last seven days! I hope this sparks some amazing inspiration in your kitchen!
I eat a lot of spaghetti squash. A. Lot. I have been making it since I first saw Martha Stewart feature it on her website in 2006, and I was like, “Girl, you crazy.” But I tried it, and I liked it! Since then, I’ve kept preparing it the way Martha did, and it was a workout trying to hack that squash open. I always stop halfway through to pep talk myself into finishing so I can reap the rewards!
Recently, I mentioned cooking spaghetti squash on Facebook and my friend Molly enlightened me to a much easier way to do it… and the “noodles” were the best I’ve ever experienced!
I’m going to show you the three ways to cook spaghetti squash. There is the hard way (aka the traditional way), the intermediate way, and the easiest way to cook spaghetti squash that blew my mind! I will never go back to the old methods!
Are you ready to hear about the easiest way to cook spaghetti squash? Here we go!