DrDesChat : Naturopath Burnaby & Virtual BC

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Balsamic Glazed Chicken Drumsticks

 

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Balsamic Glazed Chicken Drumsticks

Course dinner, lunch
Cuisine Whole 30

Ingredients

  • 2 lbs. chicken drumsticks
  • 1/2 c. balsamic vinegar
  • 3 T. extra virgin olive oil
  • 3 T. coconut aminos
  • 1/2 c. organic chicken stock
  • ½ t. crushed red pepper flakes
  • 3 cloves fresh garlic minced
  • Salt and pepper to taste
  • 3 green onions sliced

Instructions

  1. Pat chicken drumsticks dry with a paper towel and place in a large, sealable plastic bag. Set aside.
  2. In a medium glass or other non-reactive bowl, whisk the balsamic vinegar, olive oil, coconut aminos, chicken stock, red pepper flakes, and minced garlic together. Season with salt and pepper, if desired.
  3. Pour one half of the balsamic marinade over chicken and seal bag tightly. Turn bag over until chicken is coated. Place bag in refrigerator for a minimum of 30 minutes to overnight. Reserve remaining marinade to use later.
  4. When ready to prepare, preheat oven to 400° and line a large rimmed baking sheet with parchment paper. Remove drumsticks from plastic bag and arrange on lined baking sheet in a single layer without overcrowding. Discard remaining marinade inside bag.
  5. Place baking sheet in preheated oven for 30 minutes, then remove chicken from oven and turn each drumstick. After turning, brush the tops of each drumstick with remaining marinade and return to oven. Bake for another 20-25 minutes or until the chicken is well done and the outside has caramelized.
  6. Remove from oven and let rest for 5 minutes. Transfer drumsticks to a serving dish and sprinkle with sliced green onions before serving.
  7. Nutritional info (per serving)*
  8. Calories: 444 (excluding skin on drumsticks)
  9. Protein: 42g
  10. Carbohydrates: 8g
  11. Dietary Fiber: 0g
  12. Fat Total: 25.5g
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Ham + Mushroom Egg Slice

 

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Ham & Mushroom Egg Slice

Ingredients

  • 6 Eggs
  • ½ cup Almond Milk
  • 1 tsp Smoked Paprika
  • 6 Oz. Leg Ham thinly sliced & diced
  • ¾ cup mushrooms sliced
  • 1 ½ cups baby spinach
  • 1 red onion diced
  • Salt to taste

Instructions

  1. Pre-heat oven to 375 F. In a mixing bowl add eggs, almond milk, salt and smoked paprika. Whisk until well combined. In a lined baking dish add diced leg ham, mushrooms, baby spinach and onions. Evenly spread across the bottom. Pour over egg mixture and bake for 20 mins. Leave to rest for 5 mins before cutting and serving. This will keep in the refrigerator for 3-4 days.

Recipe Video

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Grain Free Granola Bars

 

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Grain Free Granola Bars

Author Dr Mélanie DesChâtelets, ND

Ingredients

  • 1 cup shredded coconut unsweetened
  • ½ cup pumpkin seeds
  • ½ cup walnuts
  • ½ cup sunflower seeds
  • ½ cup flax meal
  • ½ cup goji berries
  • ½ cup flaked almonds
  • 3 tbsp stevia
  • 3 tbsp chia seeds
  • 2 eggs
  • 1/3 cup coconut oil melted
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 F.
  2. Add coconut, pumpkin seeds, walnuts and sunflower seeds to a food processor and pulse until they are combined and broken up but still resembling nuts and seeds.
  3. In a bowl whisk eggs and vanilla extract together. Set aside.

Recipe Video

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Scramble Eggs In A Jar

 

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Scramble Eggs In A Jar

Ingredients

  • 2 eggs
  • ¾ cup baby spinach leaves
  • ¼ red onion diced
  • ¼ red bell pepper diced
  • 2 oz shortcut bacon fat removed, diced
  • ¼ cup chives chopped small, divided
  • Salt and pepper to taste

Instructions

  1. In a medium sized jar add (in the following order) diced onion, bacon, bell pepper and baby spinach. Put 2 whole eggs in and close the lid. Refrigerate until you are ready to eat (3-4 days). Remove the lid and the eggs and microwave (in the jar) for 90 seconds on high. Stir the ingredients (be careful the jar will be hot) and crack in your eggs. Add ½ the chives (reserve ½ for garnish) and season to taste. Whisk the eggs into the other ingredients and then microwave for a further 1-2 minutes (until cooked through). Add your remaining chives and serve. Enjoy!

Recipe Video

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