I had chicken drumsticks (with the skin ON of course) in the fridge begging to be used, so I whipped up a marinade the other evening (full disclosure, inspired by Nom Nom Paleo’s Orange Sriracha Chicken, but I didn’t have the ingredients, so went the Thai flavored route and used what I had!) and a crunchy side salad!
Grapefruit Sriracha Drumsticks
- Juice of 1 grapefruit (mine totaled just under 1 cup)
- 1 TBSP sriracha
- 1/4 cup coconut aminos
- 1/4 cup fish sauce (I use red boat)
- 1/2 cup almond butter (creamy)
- 1 TBSP garlic powder
- 1/2 tsp onion powder
- Dash fresh ground salt/pepper
I marinated the drumsticks for 1 hour in the fridge, then placed them in an 8×8 glass baking dish, and drizzled a little of the extra marinade on them. I baked them at 350 degrees for about 30 minutes, or until they reach the correct internal temperature. I really enjoyed the rich nutty flavor, it reminded me of a Thai peanut sauce. Next time, I’ll add 1 more TBSP of sriracha for a bit more heat! Forgot to take pics, my bad, but trust me!
As a side, I made a raw brussels sprouts salad (LOVE the crunch). I threw about a 1/2 bag of shredded sprouts into a bowl, cut up some mini heirloom tomatoes, fresh ground salt/pepper, drizzle of garlic olive oil, drizzle of balsamic vinegar, and topped it off with about 1/2 teaspoon of celery seed. Such a fabulous celery flavor and paired really well with the chicken.
Yup, I just used pizza and brussels sprouts in the same sentence-don’t hate me. I stumbled upon this easy dish last night, and had to share. Initially, it was just going to be shredded sprouts sautéed in grass-fed butter with garlic, because I wanted something tasty and quick. Then I thought I might add something else for flavor, and decided to cut some sun-dried tomatoes I had and let them cook in the butter to soften:
THEN it really smelled like pizza-so I tried a tomato, and sure enough, it tasted like tomato sauce/buttery crust pizza-ish. I almost, ALMOST added the rest of the tomatoes and just ate those, but then decided to stick to the original plan, and added the sprouts.
THEN, it tasted like a veggie pizza. What?! Must make again.
Pizza Brussels Sprouts
- grass-fed butter (a decent chunk from a large bar, don’t be afraid)
- 1/2 a bag of sun-dried tomatoes, cut into pieces (I use Melissa’s)
- 1 bag of shredded brussels sprouts
- Garlic powder
- Sea salt/black pepper
Start by melting the butter in a sauté pan, then cut (with kitchen shears, directly over the pan), the sun-dried tomatoes into the butter. Saute for about 10 minutes over low-medium heat, adding a good amount of garlic powder and oregano. It will smell heavenly. Then dump the bag of sprouts in and continue sautéing over medium heat until the sprouts start to brown. Season with a little salt and pepper! I ate it all by myself. Ooops.
I am whipping up some crazy good hashes here lately, that have all the key ingredients: healthy fat, vegetables, herbs and protein. They’ve recently become my go-to meal on a busy weeknight when I can quickly choose 5-7 ingredients, and saute. I typically have something that needs to be used, so I take that 1 ingredient and creatively build around it: last night, I had cherry tomatoes that were on their last day of survival.
Thyme Brussels Sprout Hash
- Bacon, cut into pieces
- 1/2 small red onion, cut into pieces
- 1 bag shredded Brussels sprouts (I use TJ’s)
- 1 1/2 cups cherry tomatoes, halved
- 1 apple, diced into small pieces (sweeter, like gala or pink lady)
- 2 TBSP dried thyme
- Kosher salt/pepp
I started by sauteing the cut bacon pieces (1/2 a package of TJ’s uncured ends and pieces) in a pan until they started to cook, and then added the cut onion, TBSP of thyme, and dash of kosher salt/pepp. I sauteed for a few minutes longer, then dumped the bag of shredded sprouts into the pan and let them cook down to where the bacon and sprouts were just starting to caramelize/brown. Sprouts start out white and slowly turn a pretty rich green as they cook, which makes it easier to know when they’re approaching done-ness. Then I added the cherry tomatoes, halved, and tossed gently to let them warm up. Last, I added the diced apple and remaining TBSP of thyme. I let it cook just a few minutes longer and served. It was so comforting, and as with all hashes, there was plenty leftover for breakfast or lunch the next couple of days 🙂
Tips: Add the “softer” ingredients toward the end to just warm them, this prevents mushiness and watery-ness. Also, with the exception of the apple, I cut everything for this dish directly over the pan, with kitchen shears-so convenient! If you don’t have any, I’d highly recommend getting a pair.
I love brussels sprouts as much as anyone. I could literally eat them everyday, in a multitude of ways. Roasted, tossed with different things, as a side, as a meal, shredded, baked, whatever. However, they take so long to properly wash and clean. Wash, cut, clean, dissect, etc. I’ve mentioned this to a few friends and they’re like, “oh, just eat them whole,” or, “it doesn’t take me long…?”
Sprouts, as much as I love them, are wormy. They have a lot of little crevices for worms to hide. This is why I insist on pulling them apart and cleaning them well. The same friends that I mentioned above I’ve shared this knowledge with, and so they too have started pulling them apart (some for the first time), and they came back to me and said, “omg, so gross, we had no idea!” Almost every single batch of sprouts I make, I find worms or little gray spider-like bugs inside. Last night was no exception-I found 4 worms, 2 of which were alive and well.
Clean your sprouts, peeps!
I roast veggies, lots of them. I keep it pretty darn simple too. Herbs and spices make it easier to change-up the flavors, even if methods remain the same.
In my no nightshade journey, I am finding I really miss spicier/peppery foods (chili, paprika, etc.). I decided I’d buy some horseradish, and make some roasted veggies with it, as it can be pretty spicy/flavorful, plus it isn’t something I use often, so I welcomed the flavor.
Horseradish Roasted Vegetables
- Roasted veggies of your choice (I used whole garlic, brussels and carrots)
- Bacon Fat
- Kosher salt/pepp
I roasted the veggies in the oven until they started to brown. I melted a little bacon fat in a glass dish, and once soft I dropped a couple large TBSP of horseradish (not sauce/creamed, just prepared horseradish in vinegar), mixed, and then dumped over the veggies. I tossed them and sprinkled lightly with kosher salt/pepp.
Voila! They were fabulous.