My lunches and dinners are ALL Whole30 meals. Also, I'm cutting out grains. As I've mentioned, I'm still going to drink Shakeology, and well-- I've been using a non-whole30 coconut almond milk, and powdered peanut butter-- CAN'T DO THAT NEXT WEEK!... Or so they're telling me... :p
OH.. and I've snuck some animal crackers in my classroom, and a chocolate covered cherry or two from Matt's stash.. LISTEN GUYS--- I'm not perfect.. and I need to get it out now.. (OMG- I sound like my challengers..... -_- )
But really... 30 days IS sort of a LONG time. OH -- I also need to tell you that I WILL be drinking Energize throughout the 30 days. Energize is a pre-workout drink I take before my workouts-- I'm doing an intense program, and IF I need it.. I need it.. LISTEN. . excuses or not--- If it's whats going to KICK MY ASS and get me through a HARD workout... It's going in. No worries.. it's all natural and such.. BUT there is stevia in it- and that's what isn't allowed. Oh well.
SO on my menu this week that I NEEDED to share with you was something that CAUGHT MY EYE when I got my new Whole30 Cookbook from Matt for Christmas!!!!!
Jamaican Jerk Raspberry Chicken with Sauteed Plantains...
Yep... AND wait until you SEE it... BUT I'm sure you already did. :)
Here ya go! -- ENJOY! :)
Jamaican Jerk Raspberry Chicken with Sauteed Plantains
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
4 boneless or bone-in skin-on chicken thighs (organic)
Grated zest and juice of 1 large naval orange
2 teaspoons jerk seasoning (see below)
salt to taste
1 cup fresh raspberries, organic if possible
1/2 small jalapeno, seeded and finely chopped
2 tsp. clarified butter (Trader Joes), or unrefined organic coconut oil (plus small amount to prepare pan)
2 ripe plantains, peeled, and sliced crosswise (peels should be almost black)
1 Tbs. sliced green onion
2 Tbs. white or golden balsamic vinegar
Preheat over to 375. Line baking sheet with parchment paper, and prepare with coconut oil or butter (melted). Use a brush.
Place chicken thighs on prepared pan, and brush with 1 Tbs. orange juice. Set aside the remaining juice, and the zest. Rub chicken with zest seasoning. Bake 20 minutes. Flip over, and bake an additional 10 minutes. Until the internal temperature is 180 degrees, and they're no longer pink inside.
Meanwhile, in a small saucepan, heat the raspberries and remaining orange juice (2 Tbs.) over low heat, until berries are softened. If preferred, press the berries through a fine-mesh sieve (I skipped this step-- it was fine!) Return to pot, stir in the jalapenos, and zest. Set aside.
Heat the 2 tsp. butter or coconut oil in a large skillet. Add plantains and green onion. Stir/flip carefully. Cook until plantains are golden, and slightly softened- about 2-3 minutes on each side. Add in 2 Tbsp. vinegar, stir, cook 1 more minute.
EAT! --- I paired this with broccoli- but ti's plenty on it's own!
Jerk Seasoning: In a small bowl, whisk together, 1 Tbsp. onion powder, 1 Tbsp. dried thyme, 1 1/2 tsp. all spice, 1 tsp. black pepper, 1/2 tsp. ground nutmeg, 1/2 tsp. cinnamon, 1/2 tsp. ground cloves, and 1/4 tsp ground cayenne pepper (use the cayenne to taste preference)
*Store in a small mason jar or air tight container for up to 6 months.