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
- Place chopped kale in a large bowl
- Drizzle with olive oil and vinegar, then sprinkle with salt
- Massage above ingredients into kale with your hands
- Spread out kale on 2 parchment lined baking sheets, so that pieces of kale do not touch
- 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.
- Cool 10 minutes and serve
(I'm trying beet chips tomorrow!)