Stupid-Easy Baked Chicken Thighs

Print Recipe
Stupid-Easy Baked Chicken Thighs Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Course Main Dish
Prep Time 5 minutes
Cook Time 35-40 minutes
Servings
Course Main Dish
Prep Time 5 minutes
Cook Time 35-40 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 400 degrees. Line a baking pan with foil. Take chicken out of package, pat dry and place on foil.
  2. Drizzle olive oil over the top of each thigh, and rub in with finger.
  3. Sprinkle on salt and desired seasoning, to taste.
  4. Bake at 400 degrees for 35 to 40 minutes.
Share this Recipe
 

Free-range, Cage-free, Vegetarian-fed, Pasture-raised Poultry

When it comes to buying chicken, you have lots of options available. If you’re trying to eat healthy, it can be very confusing which one you should choose. What do all these labels mean anyway? Sometimes I think these labels are marketing-driven, intended to make people think it’s healthy. Read on and decide for yourself.

Free-range
The minimum standard to meet this label is that the chickens must “have access” to and be able to forage over an open area for an unspecified amount of time during each day. It could be as little as 5 minutes, and the “access” could be a 12” square panel that gets opened from the chicken house to an outdoor area.  It doesn’t mean the chicken actually spent time outside. It’s true that many farmers will go above and beyond the minimum requirements and if you research the company and believe they use humane practices then this is probably fine.  Especially if it’s also labeled organic. But it doesn’t mean that the chickens were fed an all-natural diet, so keep reading for more info on that.

Cage-free
This means the same thing as Free-range.

Vegetarian-fed
These chickens were fed a plant-based diet. This is very interesting because chickens’ natural diet is bugs and grass plus whatever else they can get their little beaks on (they’re not too discerning according to my friend who raises them).  Chickens don’t naturally eat corn and soy but that’s  what they’ll eat when vegetarian fed. Since most corn and soy in this country is genetically modified, unless the chicken is labeled organic that’s probably what it ate. On the upside, at least the chickens weren’t fed recycled chicken parts.

Pasture-raised
This, to me, is the real deal. This wonderful creature that just made up my evening meal actually spend the majority of its life in a field eating bugs and grass and other chicken-food stuff.  Organic pasture-raised chicken is the only kind I recommend.

Bottom line: Don’t fall for the marketing copy that makes it sound healthy when it’s really not. Buy organic pasture-raised chickens, preferably from a local farm.

Photo credit:  Kirsten Carr on Unsplash

Quick Bone Broth Veggie “Noodle” Soup

Bone broth is a delicious, restorative, highly nutritious broth made by simmering meat bones in water for 8-10 hours. The broth  completely absorbs all the micronutrients from the bones themselves.  AIP and Paleo diets both recommend consuming bone broth every day.  However it can get boring, so I tend to add it to a thick soup or make a nice soup out of it from scratch, like this one.

Feel free to swap out the kale and mushrooms with any other vegetables (raw or cooked) you already have in your frig. Continue reading “Quick Bone Broth Veggie “Noodle” Soup”

Mexican Red Pozole

Print Recipe
Mexican Red Pozole Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Add stock, salsa, and hominy to a medium saucepan and heat on medium until simmering. Cook 20 minutes.
  2. Meanwhile, shred the cooked chicken until you have 3 cups.
  3. Add chicken to cooked pozole and simmer for a few more minutes until the chicken is warmed through. Serve with lime wedges and other optional garnishes (see notes).
Recipe Notes

Serve with avocado, shredded cabbage, diced onion, fresh oregano, and/or warmed corn tortillas. If using, be sure to add them to your shopping list.

Share this Recipe