So much to write about… Many apologies for not posting for a bit. I get stuck in editing mode, and the post idea swirls around my brain for a while… I have to get better at writing and publishing to maintain a more consistent presence. Blogging is hard work people!

Anyway, we have been experimenting with a lot of new recipes since our transition to primal/paleo.

One of the first dinner recipes we tried in January during the 21-Day Sugar Detox was Mustard-Crusted Chicken Thighs. I had chicken thighs and Dijon mustard on hand, and we needed a quick weeknight dinner. We quickly found out how delicious and easy this recipe was! It definitely became a keeper and one we go back to week after week.

Mustard-Glazed Chicken Thighs

Adapted From 21-Day Sugar Detox and Practical Paleo by Diane Sanfilippo

Ingredients:

  • 1/4 cup butter, ghee or coconut oil, melted
  • 2 TB. Dijon or stone ground mustard (gluten-free)
  • 1 tsp. dried thyme
  • 1/2 tsp. dried sage
  • 1/2 tsp. salt
  • black pepper to taste
  • 8 chicken thighs

Note:  I usually use boneless and skinless chicken thighs (original recipe calls for bone-in, skin-on chicken thigh) and also add thyme. You could definitely make this with chicken breasts too!

Instructions:

  1. mustardchickenPreheat oven to 425 degrees.
  2. In small bowl, whisk together melted butter, ghee or coconut oil, mustard, black pepper, salt, sage and thyme.
  3. Place chicken thighs in a oven-safe dish, and brush the mustard mixture evenly over each one.
  4. Bake for 30-45 minutes or until temperature of chicken is 165 degrees. (insert thermometer into center of chicken thigh). Check the chicken earlier if using boneless thighs or breasts

Another dinner recipe we are loving is Spaghetti Squash Bolognese. I have adapted the original recipe a bit.

  • I used a combination of grass-fed ground beef and grass-fed ground bison, as well as  ground beef and ground pork, and increased the amounts of meat to 1 lb. each so we are sure to have leftovers. I microwaved the spaghetti squash instead of roasting the oven, which saves so much time. Thanks to Nom Nom Paleo for that tip from her awesome app.
  • For the sauce, the original recipe calls for coconut milk, tomato paste and white wine to make a sauce. Instead I added ground peeled tomatoes or diced tomatoes and basil, to taste.
  • I haven’t tried adding bacon with the other meat to the recipe. I am sure it is a delicious addition, though!

Spaghetti Squash Bolognese (adapted from Practical Paleo by Diane Sanfilippo)

Ingredients:

For the Spaghetti Squashspagsquash

  • 1 spaghetti squash
  • Sea salt & black pepper to taste
  • Grass-fed butter or ghee to taste

For the Bolognese

  • 2 tablespoons grass-fed butter or ghee
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 2 stalks of celery, finely diced
  • 1 clove of garlic, grated or finely diced
  • 1 lb grass-fed ground beef
  • 1 lb grass-fed ground bison
  • Approx. 1 cup ground peeled or diced tomatoes (your preference)
  • Add any additional seasoning – I have added 2 tsp. basil for an Italian twist of flavor
  • Salt and pepper to taste

Instructions:

For the Spaghetti Squash – I usually prepare this first, and then wait until I’m about to serve the meal and cook it as close to that as possible.

  • Slice the spaghetti squash in half lengthwise and scoop out the seeds from the squash. Brush both halves with grass-fed butter or ghee, and then sprinkle with salt and black pepper.
  • Place both halves face down in a microwave-safe baking dish and cover with a lid. Cook for 10-12 minutes. You’ll know it’s done when it is fork tender and you can easily scrape the squash “noodles” out.
  • Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.

For the Bolognese

  • In a large skillet over medium-high heat, melt the butter or ghee, and sauté the onions, carrots, and celery until they start to sweat and become translucent. Add the garlic and cook for an additional minute.
  • Add the ground beef and bison (or whatever your meat choice) and cook until browned through.
  • As the meat is finishing, add the ground peeled tomatoes and cook until it comes to a desired consistency.
  • Add salt and black pepper to taste before removing the sauce from the heat.
  • Serve over the spaghetti squash.

Have you tried these recipes? What are your go-to weeknight meals for your family?

Until next time…

<3 Jenny

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