winter eating & a recipePosted: January 3, 2014 | Author: rachel | Filed under: (almost) paleo, addicted to veggies, recipes, restore diet | 1 Comment »
Happy New Year!
It’s been over 4 months since i wrote here last. Time flies! I got lost in my dissertation proposal and didn’t come up for air until it went to committee Saturday, December 21st. I’m about to dive back into months of solid non-stop dissertation writing so I can graduate in 2014 (woohoo!), so I’m starting the new year with a “restore” diet for a few weeks to jump start the semester and rid myself of the massive amounts of sugar and booze I consumed over the holidays. I’m calling it a “restore” way of eating or diet rather than a detox because 1. detox diets are often very short and I intend to eat this way more generally for longer than 21 days 2. this diet is less about “detoxing” and more about feeding my body gentle, nurturing foods that restore energy and balance. Last year, I wrote a lot about sugar-free eating. Over the last 6 months, my functional wellness doctor and acupuncturist (my go-to women for both eastern and western health perspectives on my health) are strongly urging me to get rid of the sugar in order to help deal with my most persistent issues: stomach aches (post too much sugar), consistent skin issues (mainly acne like i’m 13 when i’m 34) and headaches, both caused by hormones, which sugar loves to mess with. I’ve resisted this complete elimination for 6 months because given how limited my diet already is, giving up sugar, even natural sugars, is not appealing.
I’m excited about dropping most sugar because the goal is not to loose weight or try to determine what might be a cause of chronic digestive pain (like in the past). The goal this time is to lessen my sweet tooth and sweet cravings by limiting all sugars: refined, natural, carbs, etc. and to see if it helps with headaches and my chronic skin issues.
Lucky me, I’ve enlisted my sister, brother-in-law, and some lovely friends to join me on the 21-day adventure. We are using Diane Sanfilippo’s 21 Day Sugar Detox book because it has a lot of science-based info on sugar’s impact on the body, lots of recipes, and 3 different levels you can work from so you can figure out how hardcore you want to be based on your current diet. (I’m a level 3 because I’m already so restricted in my diet.)
Today we are literally getting dumped on by snow, which I spent some time shoveling. It was like shoveling endless mounds of confectioner sugar. All I could think about was sugar and how I was getting in a solid workout pushing so much of it off our super long driveway. (And regretting that we didn’t hire someone to plow this year.) Lucky us, I had roasted a chicken, so we came inside to yummy smells. I loved this dinner because it combined some of my favorite things: fennel, avocado, lime, mustard and horseradish. Looking forward to the left-overs after more shoveling tomorrow.
I adapted ideas from the book to create this dinner. I created a mustard glaze (p. 114) to use on the whole chicken (although this glaze could be used on any poultry pieces) but added in horseradish and used olive oil instead of coconut oil. The citrus salad ideas came from the grapefruit salad (p. 166) although the only similarities are the grapefruit, avocado pieces and lime juice. This recipe makes plenty for two people plus left-overs.
Roasted Chicken with Avocado Citrus Salad
1. In a small bowl, whisk glaze ingredients together. (See ingredients list below.) Brush all of the glaze over the chicken breasts, wings, and legs. This glaze can be used one a whole chicken or breast or thigh pieces. If you have any spare veggies laying around, through them in the bottom of the roasting pan around the chicken. I used a few carrots that came out with a yummy mustardy flavor. Roast chicken until skin darkens and meat is cooked through.
2. While chicken is roasting, prep salad. Chop parsley and scallions and place in a small bowl. Add chopped fennel, avocado wedges, and small pieces of grapefruit. Toss everything with lime juice, olive or avocado oil, salt and pepper. Place everything on top of fresh salad greens.
3. When chicken is done, carve and be sure to pour juices at the bottom of the pan on top of chicken pieces. Mix with salad and devour.
2 tbls olive oil
2 tbls spoons mustard (i used horseradish mustard)
1/2 tsp dried sage
1/2 tsp sea salt
black pepper to taste
small handful of parsley
3 scallions (more or less if you like salads onion-y)
1 fennel bulb
juice from 1/2 lime (or full lime if you like a lot of citrus)
1 tbls of olive or avocado oil
salt and pepper to taste
mixed salad greens