MUSTARD GLAZED CHICKEN THIGHS (Practical Paleo, Diane Sanfilippo)
Honey mustard is easily recreated without any sweetener when it’s made with healthy fats like butter and coconut oil.
Preheat oven to 425’ F.
1/4 cup melted butter
2 tablespoons coconut oil
2 tablespoons gluten-free Dijon mustard
1/2 teaspoon black pepper
1 teaspoon Sage Salt (1/2 teaspoon sea salt + 1/2 teaspoon dried sage)
12 bone-in, skin-on chicken thighs
In a small mixing bowl, combine the melted butter, coconut oil, mustard, black pepper, and Sage Salt. Place the chicken thighs on a baking sheet or oven-safe dish, and brush the mixture evenly over each one. (I use parchment paper to ensure an easy release.)
Bake for about 40 minutes.
For the beet salad it is not necessary to use exact amounts, the salad will taste good in any variation. Goats cheese is a wonderful addition!
A bowl full of Spinach
3 large cooked & cubed beets (boil whole beet with skin for about an hour, skin will peel off easily)
Sprouts (alfalfa, lentil, bean and fenugreek mix, St. Catharines Farmer’s Market)
1 large finely grated carrot
1/3 cup chopped walnuts
Acropolis Balsamic (zehrs sells this in the natural food section)
extra virgin olive oil
BACON BROCCOLI SALAD (Primal Blueprint Cookbook, Mark Sisson)
1 cup homemade mayonnaise (see recipe below)
2—3 tablespoons raw honey, Grade
10 slices cooked bacon, cut or crumbled into bite-size pieces
2 pounds of fresh broccoli (about 2—3 large crowns), rinsed well and cut into small florets
1 cup nuts, chopped carsely (try almonds or walnuts)
1/2 cup assorted raisins or dried fruit, or 1 cup cut up fresh fruit:
grapes, cherries, blueberries, or chopped apples
Add homemade mayonnaise and mix until everything is evenly distributed and coated with dressing. Flavor is best if allowed to marinate in the refrigerator at least a few hours. Toss before serving.
HOMEMADE MAYONNAISE (Primal Blueprint Cookbook, Mark Sisson)
Homemade mayonnaise from the Primal Kitchen is a great way to avoid the high omega-6 oils found in all commercially prepared mayonnaise products. Plus the fresh taste is far superior to store-bought mayonnaise. With a little practice you’i fine homemade mayonnaise to be quick and easy to make. Mayonnaise variations are plentiful, so experiment to find your favorite version. Change the vinegar or use lemon juice for a bright citrus note. You can also substitute macadamia, hazelnut, walnut, or avocado oils for some or all of the olive oil for flavor variations. Embellishments are as easy as adding garlic, herbs or more paprika. Because homemade mayo does use raw eggs, be sure to keep the mayonnaise well-chilled, covered tightly, and used up within about a week.
SERVINGS: 1 cup
INGREDIENTS: 1 whole egg or 2 egg yolks
2—3 tablespoons cider vinegar 1 teaspoon Dijon mustard
Dash of paprika
Pinch of salt
3/4 to 1 cup pure olive oil or avocado oil
Place egg, vinegar paprika, and salt in the container you will whisk it in. If you’re using a hand-held or “stick” immersion blender, make sure the container is tall enough to prevent splattering yet wide enough to accommodate the immersion blender. Drizzle the oil in while blending. If using a hand-held whisk, a glass or stainless steel bowl works best.
Measure 1 cup oil into separate container, ideally with a good pouring lip.
Whisk or blend the egg mixture for 10 seconds. While continuing to whisk, begin to slowly drizzle oil into the container in a very thin, steady stream, no thicker than pencil lead. When about half the oil is mixed in, the mayonnaise will start to thicken and take shape. Continue blending and drizzling until the oil is gone, or until no more oil will disappear into the emulsion. Season to taste with more salt, if necessary.
If the emulsion should separate, add 1 teaspoon water or vinegar and whisk again briefly