I need to get something of my chest. Not a big something, just a little something, but a something nonetheless.
I have been eating WAY TOO MUCH sugar. Not just too much for someone who’s supposed to be sugar free for 30 days (oops), but too much sugar for any one person halfway trying to be healthy. Ugh. Apparently dessert of froyo and half a candy bar wasn’t enough so I had to go and top it off with a FAT slice of gluten free blackberry pie WITH vanilla coconut ice cream. I repeat, UGHHH.
I just can’t quite you, sugar. Well, I’m sure I can, but right now I don’t seem to be trying hard enough. I’ve been following the Whole30 perfectly… except for the whole no sugar part. Which, ya know, is only THE MOST IMPORTANT PART of the plan aside from that no-gluten thing. For dinner I want something sugary. And then something cold and sugary for dessert. Waking up I want something hot and sugary, probably due to all the sugar I ate the day before. I’m stuck on the sugar roller coaster. So what do I make for dinner instead of maple doused pancakes?
Something that in no way, shape, or form resembles sugar. Something that would not only be good for dinner, but would also be good for breakfast. Something that would sound better than waffles or ice cream early in the morning. Something I could eat with eggs or with kale or with zucchini.
Something like… chicken. Like spicy chicken. Something like this.
Cumin Roasted Chicken
6 bone-in, skin-on chicken thighs
1 tbsp smoked paprika
3/4 tsp cumin
1/2 tsp dry mustard
1/2 tsp freshly cracked pepper
1/2 tsp salt
1 tbsp ghee or butter
Preheat oven to 400 degrees. Mix together spice mixture. Rub ghee and spices into chicken, making sure to get it under the skin. Really get in there and massage the flavors into the chicken. Place in a baking dish and roast 25-30 minutes, or until chicken is cooked through to an internal temperature of 165.
Remove from oven and eat.