Day 10 of the “quit added sugar challenge”
Todays dinner will be amazing, it is delicious, healthy, gluten free and very low on the glycemic index. This will feed your whole family, and depending how many of you their are, you may even have leftovers for the next day.
I always use organic veggies and ingredients as much as I possibly can, just because it has served me and my digestive system very well. I mostly like to use humanely raised antibiotic-free and hormone-free chicken when I cook. Organic is usually a bit out of my price range.
So lets have some fun cooking;
1-2 table spoons grass-fed butter
sea salt, black pepper, thyme
Preheat oven to 375 F. Rinse and dry chicken, then distribute the butter all over the chicken in little chunks (you wont be able to spread it so little chunks all over is fine as the butter will melt and then just distribute itself while baking anyways). Add sea salt black pepper and dried thyme or fresh if you have it and sprinkle it all over the chicken. (add according to taste)
Bake in oven at 375F for 1.5 to 2 hours depending on the size of the chicken.
Creamed spinach with leeks and turmeric:
1 large leek approximately one inch in diameter, cut lengthwise in half, removing the tip of the leek then rinse very thoroughly cut in half inch slices.
1 bundle of fresh spinach, stems removed, rinse and cut into half inch slices.
1 half of purple onion diced
1 tablespoon of virgin olive oil
1.5 teaspoons of chicken stock
1 tablespoon grass-fed (pasture raised) sour cream
1/4 teaspoon turmeric
dash of cayenne
Heat olive oil in pan (don’t let olive oil get too hot, otherwise the nutrients will escape) add onion and leeks, sauté until almost all the way tender, add spinach keep sautéing until tender. (keep adding a little bit of water time to time as it may dry up while sautéing. once all tender add water and chicken stock to the mixture and. Let simmer for another 5 minutes. Turn off the stove and add sour cream and turmeric and a dash of cayenne.
It is important that the mixture is not simmering by any means while adding the sour cream as it will ruin the sour cream so turn off the stove before adding sour cream and spices.
I like to use white quinoa, but you can use red as well. Whichever you like better. Just make sure to rinse very well before cooking otherwise it can leave a bitter taste. Cook according to directions on package.
Serve dinner immediately after finishing cooking.
For dessert we will be having Avocado Brownies
Yes you heard me right Brownies made from avocados, 🥑 believe it or not these baby’s are amazingly delicious and as healthy as a brownie could possibly get.
The recipe I get is from Pinterest. The only thing I changed is the amount of coconut sugar. Instead of using 1 cup I used 3/4 of a cup. I like to use organic brown coconut sugar which is very low on the glycemic index.
For the recipe just click the link below. I hope you will enjoy this feast. Let me know if you have any questions. https://wholeheartedlylaura.com/2014/02/recipe-fudgy-avocado-brownies.html?utm_source=rss&utm_medium=rss&utm_campaign=recipe-fudgy-avocado-brownies
Enjoy! Until next time