Cauliflower and Chicken

Two posts in a week?!?! Heck ya!

I’ve got a couple of recipes for you all. One that I got, once again, from NomNomPaleo. I have to say that her blog is probably my favorite food blog in the world and it is one of the first websites that I check in the morning (or afternoon) when I get up! So I snagged another one of her recipes. And then while I made her roasted cauliflower, I made my new favorite FattkidgonePaleo made up recipe!! So I’ll share that with you as well!!

Roasted Curried Cauliflower

Here is what you Need!!

I head of cauliflower (or, if you are lucky, get the vegetable available in bags in the produce section. I used two)

2-3 TBSP of avocado oil (Again…I’m sure olive oil would work as well!)

2 TBSP of curry spice

Salt/Pepper (but you all know that I hate pepper)

Here is what you do!!

Preheat the oven to 450.

Chop up your cauliflower if you got the vegetable whole. Then put the cauliflower into a bowl and cover with the oil.

Go ahead and get your hands dirty!! Cause then you are gonna throw the curry spice in that bowl and mix it up with the oil covered cauliflower!

Sprinkle some salt over it. And if you want…pepper. Blech!

Then I plopped them on a foil lined cookie tray and popped the suckers in the oven for about 30 minutes, turning them every ten minutes or so.

The only thing that I didn’t really like, was they didn’t taste too good the next day. So, when I do this recipe again, I’m going to make sure I make enough to keep me satisfied but no leftovers!

Herb/Butter Chicken

Here is what you need!

You can either get some chicken thighs, breasts or drumsticks…make sure the skin is on! I got 8 thighs so I could cut them up and put them in salads…but how much you want to make is up to you!

Organic, grass fed butter

Bouquet Garni (from Penzey’s…although you can make your own if you want. See below!)

Sea salt

Here is what you do!

Preheat the oven to 450. I baked the chicken when I baked the cauliflower.

Get the chicken out of the packaging, rinse with some cool water and pat it dry.

Grab your butter. For each piece of chicken you want a sliver of butter.

Pull back the skin from the chicken and place the butter under the skin.

When you have placed the butter in all of your chicken pieces, place them in a glass baking dish.

Then generously sprinkle the Bouquet Garni on the chicken.

And then sprinkle some sea salt on those guys. And put them in the oven.

I cooked mine until the juices ran clear and the meat wasn’t pink. About 25-30 minutes.

So freaking wonderful!

Now I’m gonna try and make some flank steak and spinach together and then perfect some more chicken recipes later. But I’m super excited about these cute little things.

And then I have to go workout.

And stretch well cause this thing is starting to detatch. 

Geross!!

 But I have to find a shoe…

Something isn’t right with this picture!!

**If you don’t have a Penzy’s near you or don’t feel like ordering online (which is seriously and totally worth it!!) then you can make your own blend. Throw together some savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage and tarragon. Mix it all together and you’ll have a pretty close mix of Bouquet Garni!!

Vacation, being fat and goals!

Man oh man!  I have been horrible with this here blog! I do have an excuse!  The Soldier and I were packing up his stuff to go away from the Americas and for our first vacation in years!!! I’ll some pictures to keep you jealous

This is in Wolf, Wyoming. My friend, Katie Brewster (my best friend Annie's sister) got married here and those are the tables for the reception.

This is The Soldier and I, waiting for the wedding to start!

And then??? There she was. She was BREATHTAKING!!!

I think this is one of the last acceptable pictures of the night. Did I mention that there was a fully stocked open bar?

ahhh!!! The prettiest and most awesomenest people in the world! Annie B and me!

Me, Katie and The Soldier. Pay no mind to the bottle in my hand.

And then THIS happened. (sidenote...i DID save the wine)

But alas….all good fun had to come to a very very very quick end. We got in at 4am and I was back at the airport at 11am, dropping The Soldier off for a little bit. So I had my non-Paleo pity party and then uploaded pictures and re-realized that I am still fat.

We ate horribly on our vacation (well....The Soldier didn't)

(and I most certainly did)

 and I feel fat and without energy and my stomach pain has seeped right back into my body. So…I am going to go all crazy Paleo and CrossFit these short days until The Soldier comes back and need some support from my friends and family!!!

I made a couple of pretty good treats although the almonds need to be eaten with caution. You can (and will) want to eat them all.

I boiled eggs.

Do you guys need a lesson on boiling eggs? Good. My only secret is when the eggs are finished being in the hot water, put them in a big bowl of cold water

 and throw them in the freezer for a little bit. Not until the water freezes over, but this just keeps them from overcooking. Trust me.

Roasted Rosemary Almonds (from NomNomPaleo)

Here is what you Need!!

2 cups of raw almonds

1 TBSP of grass fed, organic butter

2 TBSP of dried rosemary

Seasalt

Pepper (if you want…I never want!)

Here is what you do!!

Heat the butter in the skillet.

When it’s almost melted, throw the almonds in, moving them around, making sure that they are getting coated in the butter.

Then add the salt and rosemary.

Cook these guys for about 5 minutes…sometimes more. Your house is going to smell fantastic.

Take them off the burner and quickly put them in a bowl and let them cool, because they are hot and will (and have) burn your mouth!

They are fantastic!!

So…I’m going to try to make this short amount of time with The Soldier being gone productive and hopefully healthier and skinnier. It’s a goal, but while it seems so darned easy, it has proved to be hard for me!!! Wish me luck!