My previous post, a weight loss journey, mentioned several diets and workouts that my husband, Ed, has tried. Each of which led him to short term success in losing weight but he could not keep it off in the long run. Ed's latest discovery: the paleo lifestyle.
We bought a couple of books to get a better sense of what paleo is all about and how we can easily adapt this lifestyle. We started to follow the meal plan from Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle. For day 1's breakfast, the book suggested Mustard Glazed Chicken Thighs. This is the first dish Ed and I made since we've decided to try the paleo lifestyle for 30 days.
I read the recipe. There is only 5 ingredients. FIVE ingredients. In my head, I thought, this dish could turn out terrible and we could be looking into another fad diet within the week. To my surprise, this dish was not only easy to cook but absolutely delicious.
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I have to give credit to Ed because he was actually the one who made this meal... I give you (or should I say he gives you) our first paleo lifestyle dish...
Mustard Glazed Chicken Thighs
Adapted from Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle
Ingredients:
12 bone-in, skin-on chicken thighs
Black pepper
1/4 cup coconut oil
2 tablespoons mustard
1/2 teaspoon dried sage
1/2 teaspoon salt
Preheat over to 475°F.
Place chicken thighs on a baking sheet and season with black pepper. Set aside.
In a small mixing bowl, combine the coconut oil, mustard, dried sage and salt. Brush the mixture evenly over the chicken thighs.
Bake for 45 minutes or until a thermometer reads 165°F when inserted into the center of one of the chicken thighs. Serve with a side vegetable of your choice. (I chose a side of bake sweet potato fries and heirloom tomato salad)
Adapted from Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle
Ingredients:
12 bone-in, skin-on chicken thighs
Black pepper
1/4 cup coconut oil
2 tablespoons mustard
1/2 teaspoon dried sage
1/2 teaspoon salt
Preheat over to 475°F.
Place chicken thighs on a baking sheet and season with black pepper. Set aside.
In a small mixing bowl, combine the coconut oil, mustard, dried sage and salt. Brush the mixture evenly over the chicken thighs.
Bake for 45 minutes or until a thermometer reads 165°F when inserted into the center of one of the chicken thighs. Serve with a side vegetable of your choice. (I chose a side of bake sweet potato fries and heirloom tomato salad)
