Easy Paleo dinner: oven 'fried' chicken and salt & vinegar kale chips

Finger-lickin' good!

Today was a serious day. Finn had some extremely loud and physical complaints about Bodhi touching his stuff. I nearly lost my mind with frustration. We made it to the park after Bodhi's first nap, thankfully, because I broke all candida diet regulations and downed the remaining dark chocolate chips that I had squirreled away in the freezer in a desperate attempt to boost my serotonin. The outdoors is a far superior neurotransmitter adjustment for me.

I decided on a simple dinner and it was tasty. I make this a lot. It never fails to please and is gluten and grain free.

Oven "fried" chicken (based on this recipe)
1 package of 6 organic chicken drumsticks (I actually like it better with the 'drummettes')
1/3 cup of almond flour
2 teaspoons paprika
2 1/2 teaspoon celtic sea salt
1/2 teaspoon fresh ground pepper
1 teaspoon curry powder (I've made it without paprika and only curry too--yum)
2 teaspoons herbs du provence
1/4 cup butter (tallow actually works better here if you can get grass-fed beef tallow--I order it here.)

Preheat oven to 450. Mix up the almond flour and spices in a large zipper bag (think shake & bake).  Line a 9x13 pan with foil or parchment. Put the butter or tallow in the pan, put in oven to melt. Put the drums or drummettes (3 at a time for the big ones) in the bag and shake. Place chicken in pan. Bake for 30 minutes then flip and bake for 15-20 more minutes.

Salt & vinegar kale chips. Based on Elana's recipe --actually it is Elana's recipe except that I decided to bake them at a lower temperature (this time at 275) to get closer to a raw food effect. I'd like to truly dehydrate them next time. Finn LOVES these--and so do the rest of us. Bodhi even ate a couple.

1 head kale, chopped

1 teaspoon olive oil

1 tablespoon apple cider vinegar

1 teaspoon celtic sea salt

1. Place chopped kale in a large bowl
2. Drizzle with olive oil and vinegar, then sprinkle with salt
3. Massage above ingredients into kale with your hands
4. Spread out kale on 2 parchment lined baking sheets, so that pieces of kale do not touch
5. Bake at 275°  until dry and crispy (it takes 13 minutes at 375...I'm thinking it took 25 minutes? Sorry! didn't time, just kept checking.
6. Cool 10 minutes and serve

 (I'm trying beet chips tomorrow!)