Sweet Friday has graced us with her presence again, just in time for our Paleo Friday Foodshare: week numba 5! Now that it’s November, it’s frickin’ brisk in this bish!! aka FREEZING! That daggone Polar Vortex is back again and has pretty much struck the Washington DC/Metropolitan area with a vengeance. In turn, we’ve got lots of simple-yet-delicious (warm) paleo meal inspiration.
Cold weather pretty much screams “warm comfort food” and cornbread & chili is THE perfect meal companion on a chilly day. Not a chilly-day-chili person? How about bacon-wrapped chicken tenders?! I’ve never met a soul who could turn those down! If you’re paleo, it’s safe to say you probably love bacon. And if you love bacon, then, you automatically love anything wrapped in bacon.
I actually planned on bringing my Chik-Fil-A nuggets to Paleo Parents’ Halloween party this past weekend, but, chili & cornbread and/or bacon-wrapped chicken was just easier. I chose the easier road of chili since I could just set it & forget it while getting ready. This left me with a bulk package of chicken breasts and since I had just stocked up on bacon, I figured there was no time better than the present to get my bacon-wrap on.
I’m usually not crazy about bacon-wrapped crap because you tend to lose the crispiness of the sweet swine. NOT HERE! Simply place thawed, raw bacon-wrapped chicken tenderloins on a baking sheet and bake at 425 for 15-20 mins (depending on thickness of tenderloins). Then, broil for 2-1/2 to 3 mins per side to crisp the bacon. Enjoy!
Get the recipe for my bean-free chili and Kendra’s cornbread minus the corn here!
Happy Friday!!! As you may remember, I’ve spent the past few weeks cleaning up my diet with the ultimate goal of cleaning up my skin. Things came to a head when I made the decision to stop using topical steroid creams to treat my eczema as the long term side effects aren’t fun. A week later my skin rebounded so badly that I skipped a weekend’s worth of events I’d agreed to go to because I was covered in itchy, angry welts on my face and neck. In a fit of desperate googling, I discovered that skin gets super addicted to steroid creams and the nasty rebound effect is known commonly as Topical Steroid Addiction. Luckily, at this point I was already a week into changing my diet – this rebounding further solidified the fact that it was 100% necessary to get myself back on track with healing foods.
The point of all of this?
My diet has been SUPER boring for the past few weeks, mainly because I’m just still parsing out what I can and can’t eat without having a reaction, and to avoid hours long grocery trips filled with meticulously scanning each and every label for potential triggers. Seriously, our meals these days mostly consist of ground meat + seasoning + some kind of veg. We call it slop. Slop isn’t pretty.
But! I’m starting to experiment a bit now that the initial shock has receded. The weather in DC this week has been pretty chilly, so I’ve found myself craving giant pots of soup. Last week we had beef stew, but this week I wanted something a bit different. Enter this amazingly tasty Thai-esque coconut chicken red curry lime concoction.
Two thumbs up. Highly recommend. Would make again.
Recipe coming soon!
ENJOY YOUR WEEKENDS, FRIENDS!