Crispy, Delicious, Nourishing Chicken Drumsticks

Written by bridget on . Posted in Ravishing Recipes

Drumsticks_board

So you might have guessed that right now I’m obsessed with SIMPLE, EASY, DELICIOUS meals and cooking foods that are as CLOSE to nature as possible.

Minimal condiments. Minimal processing.

Just delicious food in it’s most natural form.

Eating this way has had SO many benefits in our household.

Simplicity (= less stress!)

Savings (= cheaper!)

Satisfaction ! (=YUMMMMMMM!)

Without a doubt, this way of eating is cheaper, easier, healthier, WAY more YUMMY and such a BREEZE to “stick to”…!

And this week I have a FABULOUS Lunchbox hack for YOU, hubby/wifey, kidlets and anyone else you choose to feed :)

It’s the process/habit of BATCHING on the weekend OR whenever it is that you DO get in the kitchen to cook :)

Why not do it in bulk and prep some things ahead so you are organised for the week and lunches are sorted!

This baby is one we LOVE in our household and it’s such a NO-brainer, hands-off “recipe”

 

Crispy, Delicious, Nourishing Chicken Drumsticks

Drumsticks

Ingredients :

-your choice quantity of free-range chicken drumsticks

-extra virgin olive oil (EVOO) – Organic is best

-himalayan sea salt (HSS)

-dried/fresh herbs (I use rosemary and thyme)

-your choice of veggies to roast (we like sweet potato, carrot and potato) – I leave the skin on all, give a scrub and chop in roughly equal portions

-your choice of greens to steam

Method:

-line as many baking trays as you need with baking paper (this makes cleaning a breeze!)

-place drumsticks scattered with roasting veggies on each tray

-drizzle all with EVOO

-sprinkle over HSS, thyme and rosemary

-give it lots of love

-place in a pre-heated oven for appropriate time. If wanting to SLOW roast, 2-3 hours on 130/140 degrees Celsius is the way to go. Otherwise, regular roasting temps and times are your friend (180-220 degrees Celsius for approx 1.5hrs)

-when done, steam your greens of choice as per your most preferred method

-When the chicken and veggies are cooked, allow them to cool JUST slightly. Get out as many containers as you would like to make “lunches”. (We do 4-5 at a time). Portion out the chicken, roast veggies and steamed veggies into your containers, then pop in the fridge!

BAM! Your DELICIOUS lunches are done!

***Be sure to always practice Food Safety and keep your food at safe temperatures. If re-heating, reheat to recommended temperatures. Check here for information and guidance (We use insulated lunch boxes with ice bricks and eat our roast lunches COLD- we love it like that!)

 

I hope you enjoy this one and be sure to send feedback, questions & so on to bridget@newleafnutrition.com.au

Big Love,

BridgetJane

Health & Happiness Coach

Accredited Practicing Dietitian~Counsellor~Psychology of Eating Coach

www.newleafnutrition.com.au

 

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Succulent Slow Roasted Lamb, or Lamb in a Bag

Written by bridget on . Posted in Ravishing Recipes

Slow Roast Lamb Shanks

Yes you can be forgiven for thinking, “Lamb again?!?!”

But honestly, if you have NOT explored or experienced the absolute lip-smacking deliciousness that is ANYTHING lamb-slow-cooked, then you really ARE missing out!!

Last week we jetted off to visit the fam-bam down south for my Grandfathers 80th Birthday…

I promised to do something that I’ve NEVER done for my mama and bro-bear, and that is cook something they too consider YUM! (usually the Health Freak in me would be all like, “I’ll make you something super healthy & lean & fresh….” and I’ve lost them! LOL)

As you may know, I have gone through somewhat of a transformation when it comes to “Healthy Eating” and I have transitioned over to something that FEELS “oh so absolutely right in EVERY WAY”….

You see, the way I used to eat was incredible!!! So, so healthy and so, so good! I was always energised and satisfied and well-nourished YET there was a part of me that was still AFRAID… Afraid of FAT… Of REAL FOOD – all intact with fat and oil and so on….

I ate OODLES of fish, fatty fish included (actually, mostly), roo, lean meat….. But never MEAT or POULTRY in it’s WHOLE form….

I’d been educated and “conditioned” to AVOID fat…..REMOVE the skin…. LIMIT oil….

And my body TRULY could NOT tolerate anything even slightly fatty that was not fish or coconut….

Through my few months of total rest and nutritional reset, I COMPLETELY changed up what I had been eating EVERY SINGLE day for as many years as I can remember!!

I went back to TOTAL basics… a TOTALLY clean and WHOLE way of eating that included things I once BARELY EVER ate – chicken, beef, broth, to name a few…. and NOTHING, not ONE thing, from a packet!!!

The process I followed enabled me to then slowly introduce foods so I could get a REAL sense of if/how they suited my body.

And in EXCITING news for me, it turns out I LUUUUURVE skin on chicken and LOADS of fat from slow-cooked meat and broth…..! NOMNOMNOM..!

Not only do I love it, but my BODY loves it too!!

No more intense reactions from animal fat or oil or skin, and nothing but PURE enjoyment and satisfaction :)

Even better yet, I no longer get dizzy or shaky or dysfunctional if I’ve not eaten for a few hours! Because my body has now been “trained” to run off/use my “fat stores” I am able to function and operate for HOURS without food if necessary. I do still like to eat every few hours but I don’t HAVE to…! It’s a nice change and means I no longer panic if it is a while between feeds! (I used to suffer with hypoglycaemia in the past- which if you’ve experienced it, would know its very unnerving and can make you feel quite ill and even cause you to pass out)

Things I once “feared”- like lamb shanks, chicken marylands, fatty beef etc have become STAPLES in my diet.

I always believed deep, down inside of me that eating AS CLOSE TO NATURE as possible was the best way to eat, yet YEARS of conditioning and fear meant that I still crept around and avoided certain “Real foods”…..

I can’t tell you HOW NICE and HOW CONGRUENT it feels to now ABSOLUTELY eat as close to nature as possible, and better yet how SATISFYING and NOURISHING it feels!! It might sound strange, but I feel more ME than ever :)

And PROUD!! Cause I can cook food that EVERYONE loves AND that is EASY and EFFORTLESS and FAIL-PROOF and SIMPLE and -believe it or not- MORE economical!

My meat is all grass-fed, my chicken free-range, and if possible organic, our dairy is organic and “unhomogenised”….

It feels so YUMMY!!

I’m still exploring and slowing introducing new options and its ever so exciting to share these “old-school”, traditional and EASY ways of cooking with you :)

ANYONE can make these meals…. EVERYONE will DEVOUR them and you too will feel PROUD and SATISFIED! :)

So today I’m sharing with you what I made for the FAM-BAM last Friday, and let me tell you….There was NOT ONE skerrick of leftovers! Satisfaction ALL ROUND, AND boasting for DAYSSSSSS :) hehe AWESOMESAUCE!

So here you go:

Succulent Slow Roasted Lamb, or Lamb in a Bag!

Ingredients :

  • Your choice of Lamb Shoulder, Leg of Lamb OR Lamb Shanks (I used 2kg of lamb shoulder & 2 lamb shanks JUST to be safe!) The butcher told me that lamb shoulder is THE BEST for roasting, and he made a few cuts into it to make it easier to serve :) So, I do recommend speaking to your butcher :)
  • Fresh or Dried Rosemary and Thyme
  • Fresh, whole garlic cloves, smashed but still intact
  • Himalayan Sea Salt (HSS)
  • Extra Virgin Organic Olive Oil (EVOO)
  • Your choice of sweet potato, potato, carrot, other roasting veggies
  • Your choice of greens
  • Cornflour IF you would like to make a gravy from the pan juices

Method :

  • Preheat oven to 130 degrees Celsius
  • Coat your lamb with a slathering of EVOO 
  • Sprinkle over a generous amount of HSS and fresh or dried herbs
  • Place your lamb into a large oven bag- following the directions on the packet. Be sure to pierce the bag a little to allow air to escape and prevent the bag bursting
  • Chuck the smashed garlic cloves in the bag too
  • Place into a deep roasting dish and pop in the oven to slowly roast for 7-8 hours, or until the lamb falls off the bone
  • When there is an hour or two to go, chop up all your roasting veggies (I leave all skin/peel on and simply wash and chop!), cover with EVOO and HSS and pop into oven. Once you remove the lamb you can up the temperature on the oven to finish the veggies if required.
  • When the lamb is done, remove it from the oven and let it rest in the bag for 30 minutes. At this point you can drain off any juices and either serve as they are over the lamb, OR create a gravy by heating and adding cornflour.
  • When you are under 10 minutes from serving, chop and steam your greens as desired
  • When everything is ready to go, channel your creative genius and serve as you desire :)
  • No matter how you serve it, or what it looks like, it will TASTE sensational!

ENJOY!!

Yes, I hope I’m giving you the Slow cook bug! :)

We went out for the WHOLE day once I had prepped this meal! :) How AWESOME is “hands-off” cooking?!?! MAGICAL :)

Send feedback or questions to bridget@newleafnutrition.com.au

Big love,

BridgetJane

Health and Happiness Coach (certified and accredited Dietitian, Counsellor, Psychology of Eating Coach)

www.newleafnutrition.com.au

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Slow Cook Seduction

Written by bridget on . Posted in Ravishing Recipes

Lamb Shanks_edited

 

This one is LESS recipe, more “guide”

Cause one of my FUNDAMENTAL Food Philosophies is all about Gut-Guided Cooking….!

I LOVE recipes for inspiration, ideas….Learning new skills and combos…

But measuring, weighing, following EXACTLY is just NOT my style…..I value FREEDOM and FUN and following someone else’s instructions AINT EVER my idea of fun or freedom! hehehe

My style of living and cooking is all about Following My Feeling….

I prefer to tune into my body, connect with what it’s wanting or needing, and go from there….

I usually start with the protein (chicken, fish, beef), then the texture (chunky, smooth, chewy, fall-apart succulent), and then I just FOLLOW MY GUT :)

Lately I’ve been having MORE fun than ever with food and creating amazing meals…. Using grass-fed, organic, WHOLE food has rocked my world….

No more avoiding skin, fat, FLAVOUR… It’s now ALL about eating as CLOSE to nature as possible… using ALL of the meat/food….

And I have been LOVING and LUSTING over the genius of SLOW COOK ERRRYTHANG :)

Slow cook roast lamb shoulder…. Slow cook roast chook…… Slow cook beef cheeks……. Slow cook lamb shanks….. etc etc!

All I do is add a few herbs and maybe some Himalayan sea salt and BAM….. TASTEBUD HEAVEN…..!!

LOVING IT :)

So my contribution to the Ravishing Recipe component of the newsletter this week is all about Slow Cook Seduction…

Im TOTALLY in love with, and converted to, this Old School tradition of cooking Sllllooooowwwwww….

Not only is it EPICALLY good for you and incredibly economical……It is also SO FREAKIN easy and UNBELIEVABLY DELICIOUS….!

In a busy life, where TASTE is king, and fussing about is not your friend, slow cooking is your MIRACLE ANSWER….

With a few simple, CLEAN INGREDIENTS, basic cookware and BASIC culinary skills you can create a GOURMET meal without even having to be present! 

It sounds too good to be true yeah?!!? Like magic??

Well, yeah….it kinda IS :)

So no matter where you’re at with your skills, or your food knowledge or even your DESIRE to be in the kitchen, YOU CAN DO THIS…

You can create a mouth-watering, INCREDIBLY IMPRESSIVE and hella HEALTHY meal for yourself, your family, your partner or the one you’re wanting to woo!

The best part?? You can’t really fail!!

It’s kind of impossible with just a few, simple tips and a Google here and there :)

So…Without further ado, here is what I did to create these EPICALLY AMAZING, melt-in-your-mouth lamb shanks…..

 

TOO GOOD TO BE TRUE LAMB SHANKS

Ingredients: 

  • 2-4 good size grass-fed lamb shanks (If you’re local to the Sunshine Coast, I highly recommend seeing Billy from Meat at Sunrise)
  • Splash red wine
  • water/stock/broth to cover contents of pot
  • 2-6 Bay leaves
  • Good sprinkle Oregano, Rosemary and Thyme – fresh or dried is fine
  • Teensy sprinkle cinnamon (optional! I quite like this twist!)
  • Chopped Onion (I use Red onion ’cause I like it)
  • 3-6 Garlic Cloves – bruised, crushed, however you like your garlic
  • 1-2 Tblsp Apple Cider Vinegar
  • Celery – chopped
  • Carrot -chopped (I never peel my carrots, just wash)
  • Sweet Potato (skin on, just washed!) – optional
  • Himalayan Sea Salt to taste

Method:

  • Literally pop everything in a Slow Cooker set to LOW.
  • Leave for 6-7 hours (you can set timer if you will be out)
  • Love and leave :)
  • When there is 15-20mins until you are wanting to serve, roughly chop your sweet potato, pop into a pot in a combination of water and stock. Steam/sautee/boil the potato until tender then MASH…. If you are using a YUMMY stock it wont need anything else! No butter, no milk….! But of course you can totally use these :) I simply reserve a small amount of the liquid the potato is cooked in and mash in that. Yes I leave the skin in the mash :)
  • Serve your incredible lamb shanks and juices atop your sweet potato mash, or if you prefer, as I do, some GREENS :)
  • If you would like to convert your juices to a gravy/jus, I recommend simply googling a recipe that you like the look of :) Me? I am happy with the juices/stock as it is right from the pot. I do usually add Himalayan Sea Salt.
  • BAM! Drool, love, savour, ENJOY your very clever and delicious meal :)

Be sure to send your feedback or questions to bridget@newleafnutrition.com.au OR come talk to me in FACEBOOK LAND

PS. You can replicate this EXACT RECIPE with – beef cheeks, lamb chops, gravy beef, ANY slow cook style meat!

 

Big Love!

BridgetJane

www.newleafnutrition.com.au

Health and Happiness Coach

Accredited Practicing Dietitian ~ Counsellor ~ Psychology of Eating Coach