I was going to do a “What I Ate Wednesdays (WIAW) “ to give people ideas on how to stay Paleo all day, but my food photography skills are still developing and everything looked like a shiny pile of mush, so I’ll save that for next week and practice in the meantime.
Originally I was going to lift this morning, but the weather was so warm (by that I mean over 20 degrees) so I decided to head outside for a run and move my weight training until tonight.
Since I’m recovering from a cold I didn’t push it too hard, just enjoyed the sunshine and not having to run with a million layers on.
I came back starving and with little time before I had to head to class. Luckily I had been good about meal prep last night, so I was able to pop some spaghetti squash with meatballs in the microwave. While eating I watched a webinar on Sugar Sweetened Beverages and the Ban in NYC (write up coming on Friday), then headed off to class.
Last night, I decided I wanted something spicy and citrusy so I whipped up some Paleo Orange Chicken. I’ve never been a huge fan of Chinese Food, I always found it left me feeling greasy and tired, so that wasn’t too hard to drop when I started eating Paleo. If you are a big fan, or even if you aren’t, I recommend making this recipe.
It’s incredibly simple to make, only required two pans, but absolutely delicious.
Paleo Spicy Orange Chicken*
1lb chicken thighs
3 bushels of green onions cut up
2 Tangelos (or oranges or tangerines) (zest one, juice them both)
2tsp fresh ground/zested ginger
1tp Worchestor Sauce (or if you don’t have a soy allergy like me, Gluten Free Soy Sauce)
2 tbs coconut oil
Dash of red pepper (optional)
- Cut up raw chicken thighs into bite size pieces
- Heat Coconut Oil in a pan and add chicken thighs (if you like spicy things add the red pepper)
- Add zest from Tangelo, juice from Tangelo, Ground Ginger, Siracha and Worchester sauce to a separate pan
- Put on low simmer, stirring occasionally
- Once chicken has cooked add it to the orange sauce
- Cook a bit longer for about two minutes
- Then pour chicken and sauce onto a mix of the green onions and spinach
- Enjoy 🙂
* This recipe adapted from Health Bent to accommodate my soy allergy.