If you missed it yesterday, I started doing the Whole30 Program in an effort to get my hunger and cravings under control. Things are going well so far. I have not had any cravings for sweets and my hunger has gotten a little better.
My meals for today were:
Breakfast: Homemade Breakfast Sausage and sautéed zucchini
Snack: Cucumber and grape tomatoes
Lunch: Leftover grilled chicken with broccoli
Snack: Olives and grape tomatoes
Dinner: Roasted Chicken Thighs (recipe below) with a side salad (dressed with apple cider vinegar and olive oil)
I used the following ingredients for Whole30 Approved Roasted Chicken Thighs:
1 lb bone-in chicken thighs (with the skin)
2 tsp dried rosemary
2 tsp dried thyme
2 tsp onion powder
2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
Preheat oven to 400 F. Combine the spices together. Rub the spices over both sides of the chicken. Place the chicken in a baking dish. Bake for 20-25 minutes or until cooked through (I broiled mine for the last 3-4 minutes to make the skin crispy).
Served with a side salad.
Whole30 Roasted Chicken Thighs: 6 net carbs (for the entire chicken recipe)
Comments: I put the rosemary and thyme in a spice grinder to form more of a powder before adding the other spices. This makes it much easier to incorporate the spices. It also helps for the picky eaters that do not like eating “leaves.” Feel free to use your favorite spice combinations! I’m keeping it pretty simple this week so I make sure I am aware of exactly what I am eating.
Enjoy!
Anyone participating in Whole30 or thinking about participating?
~Karen
