So, since my last post I have been back to the ER again with an allergic reaction to something. Broke out in hives and my whole face and neck swelled up. When I went to follow up with my regular doctor, he decided that since we can’t figure out what is causing the reactions that we’re going to change my diet. Again. Oh joy for me!
He told me to that I need cut out all processed food and get as close to nature as possible. No preservatives, no chemical additives. We’re going to try it for a month and if that doesn’t ‘fix’ me, I get to go gluten free next month.
So, thanks to eMeals.com I have a menu planned for the week that is what they consider ‘paleo’. I’m not sure it would pass all the die hard’s scrutiny, but for me it was enough. I spent a good hour and a half in Kroger, perusing their organic and specialty foods aisle, becoming familiar with liquid aminoes and sprouted grains. Tonight I tried my first recipe from the list and it wasn’t really a hit. Neither hubby nor I are fans of chicken thighs, but I wanted to try them since it’s been ages since I’ve eaten one. Well, it didn’t go over well. Hubby took one bite and said ‘nah’ then made him some cheese and crackers. I managed to eat about half a thigh before I just couldn’t stomach it. It wasn’t the recipe, but the thighs themselves. I think I’m going to try this one again, but with breasts instead. I think the seasonings were spot on. But the fact that it’s thighs are the reason I’m giving this one a 1 star only.
Big Easy Baked Chicken Thighs
2 Tbsp fresh lime juice (1 whole lime)
1 Tbsp dried rosemary
2 lb boneless, skinless chicken thighs
1 1/2 tsp paprika
1 1/2 tsp garlic powder
3/4 tsp onion powder
3/4 tsp black pepper
3/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp fresh thyme
1/3 tsp oregano
1 Tbsp olive oil
1 Tbsp lemon juice
1 tbsp Extra Virgin Olive Oil
Combine all ingredients except chicken in a bowl and whisk together. Pour into a large zip-top back. Add thighs; seal bag and turn to coat pieces. Marinate in refrigerator up to 30 minutes.
Preheat oven to 400 F. Remove thighs from bag and place on large rimmed baking sheet lined with foil. Bake 35 minutes or until chicken is done (165 F).
Serving Size: Makes 6 servings, 1 thigh each
Calories: 279, Fat: 15g, Carbs: 2.3g, Protein: 34g