Lemon Thyme Chicken (Whole 30)

There has been a major shift happening in my household lately. My entire life I was all about eating and cooking with white meat chicken breasts. Not anymore, when cooked correctly, chicken thighs are so succulent and juicy and never dry. They are smaller in size and perfect for portion control as well. I found this recipe from the blog Kitchn and it is incredibly easy. One pan, 5 ingredients and so flavorful.  

I love this recipe, because the cooking and the cleanup is easy. Place the chicken thighs in the cast iron skillet skin side down and leave in place for 15 minutes to crisp and brown. Easy, right? After that, add some sliced lemon, thyme sprigs and throw in the oven to finish cooking for another 15 minutes! 

I can't say enough about this easy Whole 30 approved recipe. Its also easy to get creative with this dish and add additional herbs and spices. Enjoy immediately and at work throughout the week! 

 

Lemon Thyme Chicken Thighs

Serves 4

2 pounds chicken thighs, bone-in and skin-on (about 4 to 6 thighs)
Olive oil
Kosher salt
Black pepper
1 lemon, sliced thin
5 to 6 fresh thyme sprigs

Directions

Preheat your oven to 400° F. Drizzle the chicken thighs with olive oil and season them well with pinches of salt and pepper.

Place the thighs in a large, cold cast iron skillet, skin-side down. Place the skillet on a burner over medium heat. Let them cook, undisturbed, for 14 to 15 minutes.

When a lot of the fat has rendered out and the skin is crispy and brown, flip the thighs so the crispy skin is up. Dot the cast iron skillet with lemon slices and thyme sprigs and stick it in the hot oven. Let the thighs finish cooking in the oven for 13 to 15 minutes, until they reach an internal temperature of 165° F. If you're in doubt, leave them in for another few minutes.

Coconut Milk Meatballs (Whole 30)

Hello Motivation Mondays! We are back on after this extended quiet period while I've been busy with school and out of town traveling. But, don't worry, because this week's Motivation Monday recipe is back and with a bang!

Over a week ago, I decided to start the Whole 30 challenge for the second time and have been constantly searching for flavorful, creative and healthy meals to make. I then came across these Coconut Milk Meatballs from the blog I Heart Umami, and had been craving them for days! I have always loved all types of curry dishes and this recipe is the perfect combination of East and West cuisine.  Yesterday, I finally got around to making them and am still dreaming about the creamy, decadent, flavorful taste of these coconut curry meatballs. Like me, you guys will never look at meatballs the same way again. They are amaze-balls!!! :) 

This recipe is also easy to double and take the additional leftovers (if there's any) with you to work throughout the week and reheat. 

This kind of recipe makes the Whole 30 challenge a breeze. I can't wait for you all to try them and make sure to share some love and tag me on Instagram @oliviasobjectionsofobsession and follow me live on snapchat @oliviajoan21

Ingredients

• 2 lbs ground chicken (50 % breast, 50% thigh) or turkey, lamb, veal
• Lime juice
• Cilantro for garnish

Meatball seasonings:

• ¾ cup cilantro
• 2 small shallots
• ¾ cup diced carrots
• ¼ cup basil leaves
• ½ tbsp ginger
• 1 tbsp fish sauce
• ½ tsp salt
• ½ tsp cumin powder
• 2 tbsp coconut cream

Sauce:

• 14 oz full-fat coconut milk 1 can
• 1 tbsp red curry paste I use Thai Kitchen (sub green curry paste) 
• 1 tsp fish sauce
• 1 tbsp tomato paste no sugar added (sub 2-3 tsp of marinara sauce) 
• ¼ tsp ground coriander powder (cilantro) 
• ¼ tsp garam masala powder (combination of cloves, nutmeg, cinnamon, cumin, black pepper) 

Instructions

1. Combine and blend the first 5 ingredients listed under "meatball seasonings" in a food processor until finely chopped. Add the rest of meatball seasonings and blend well.

2. Pre-heat oven to 410/420 F. LIne a non-stick aluminum foil over a large sheet pan. Mix ground meat with the seasonings from Step 1. Mix well and form golf ball size meatballs (about 20 meatballs). Bake first side 20 minutes and flip side 15 minutes or until the meatballs are completely cooked through.

3. While the meatballs are cooking, mix ingredients under “sauce”. Slow simmer over medium-low heat. Keep stirring the sauce until everything is combined and reduced to a thicker sauce (similar to tomato soup texture). Taste and see if more salt, tomato paste, or red curry paste is needed. * keep stirring the sauce to prevent it from burning in the bottom.

4. Once the meatballs are cooked through and the sauce is thickened, add the meatballs back to the sauce. Simmer for another 3 minutes. Coat the sauce over meatballs. Drizzle with lime juice and garnish with cilantro leaves before serving.

Paleo Chocolate Chip Banana Bread + Walnuts

Since I was a little girl, I always loved eating sweets! I loved being in the kitchen, baking, helping my mom and trying out new recipes for fun, especially for the holidays! As eating paleo and whole foods wasn't a big concern when I was young, I never baked much that was considered to be paleo. But, as my consciousness to live a healthy and active lifestyle grew, I became much more concerned and aware of what I was consuming and putting in my body, and this is when I decided I wanted to start paleo eating. So, I decided that if I was going to make a paleo dessert, it had to be something I loved the most...banana bread!! 

I must say, I made the most incredible paleo banana bread the other day! This banana bread has the best of everything, chocolate chips, walnuts and coconut flour to make it paleo approved! I decided to make it, because it was a gloomy, cloudy afternoon and I thought there would be no better way to brighten up my day, than by making a delightfully, but healthy sweet treat! Since I am just starting to test out paleo dessert recipes, I was eager to see how'd this banana bread would turn out! I also have to give a shout out that this recipe came from one of the most incredible food blogging recipes, called Ambitious Kitchen (minus the walnuts). This site constantly has new, healthy and paleo friendly recipes on it and its a great place to get inspiration and cooking ideas from! I definitely am OBSESSED with it and recommend checking it out! 

In regards to the banana bread, it is incredibly easy to make, it only requires a handful of ingredients, no sugar and coconut flour to replace the typical white refined flour. Coconut flour is incredibly dense and much more nutritional for you. It is high in fiber, protein and is free from wheats and other grains. It is also low in calorie content and has a low glycemic index! Lastly, it helps aid in digestion and often times help maintain blood sugar level! Ok...sounds like I am using this all the now & for everything! 

If you are thinking about trying out a new paleo dessert recipe, I would highly recommend this chocolate chip + walnut banana bread! I am actually OBSESSED with it and could barely stop myself from eating it all. I will definitely be making this again in the future as it turned out amazing! Again, head to the Ambitious Kitchen website to get this recipe and start making it for yourself, so you can become just as obsessed!