Over the past year, I’ve gotten on board with the whole Paleo lifestyle. I have weird stomach issues. Just by looking at some of the recipes I’ve shared in the past, you can tell I’ve tried an assortment of “lifestyles”: vegetarian, vegan, macrobiotic, etc. I’ve been “Paleo-ish” for about a year now and it’s changed my life.
I say that loosely because I’m not 100% devoted. I still put back a good four slices of pizza every Friday, and a decent amount of sushi on Saturdays. All joking aside, I didn’t know you could eat a meal without having horrible stomach pains and bloating until I started removing gluten from my diet. You better believe that if I’m having a cheat day, there are most likely gluten laden items on the menu (and my stomach will be in for a world of hurt, but sometimes I just don’t care). The week before a marathon, I’ve found that I still need to have pasta on the menu. I could eat sweet potatoes until I turn orange (and I would, because I love them!), but I still do better with refined carbohydrates as an energy source. It’s the reason I still do a plain bagel before long runs – as long as I give myself enough time to digest, I’m okay. I also buy into the school of thought that everything is good in moderation. If I didn’t have my pizza on Fridays, I’d probably go on a carb rampage and binge on everything in sight after awhile. But that’s just my philosophy. Whatever works for you, is good with me. I pass no judgments on dietary choices. I make some really weird ones myself (uhhh, my bone broth, perhaps?)
I want to blog more about the recipes I try because I cook. A LOT. I love it. Most times, I don’t come up with original recipes, but I never follow recipes the way they’re written. I like to think of recipes as inspiration, and a starting point. My newest favorite that I made is a Coconut Milk Baked Chicken. I made a few tweaks to the original, so here’s my version. You can find the original recipe here.
Coconut Milk Baked Chicken
- 4 pounds whole bone-in chicken (skin on), cut up (or any combination of bone in chicken parts!)
- 1/3 cup full fat, canned coconut milk (make sure you whisk it well before measuring, it will separate in the can!)
- Juice of 1-2 limes
- Zest from one lime
- 1 tablespoon fresh Thai basil (or whatever basil you can find, or 1 teaspoon dried basil)
- 2 tablespoons coconut sugar
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon ground ginger
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- 1/4 teaspoon chili powder
- If time permits, whisk together all ingredients through the black pepper until well combined. Pour over the chicken and marinate up to a whole day ahead. Keep it in the refrigerator!
- Preheat oven to 450 degrees F.
- Arrange the chicken in an oven proof skillet or dutch oven. I like to break out my cast iron skillet for this.
- Bake uncovered 30 minutes, or until chicken is done.