I’m really enjoying the kitchen experiments while doing this 21 day sugar detox. It’s fun trying out new recipes and seeing which is a keeper and which we won’t be trying again. Now the mess of said experiments, not so much. Too many dishes!
I thought I’d post a week by week recap of how things are going, but I decided to change the plan (I make my own rules, right?) and do a two-for-one next week and then a final post when this is over. I don’t want to bore you with too many “what I ate posts.” So far though, this little adventure has been interesting and an eye-opener, but I do wish it wasn’t three weeks long. I’m ready to make some changes for the long term and kind of want to skip right to it! But, I know I can’t just yet, so onward we go.
I’ve been scouring the program’s book, Pinterest, and the internet, finding lots of wonderful recipes to try. Most Paleo recipes fit this detox if you omit the allowed sugars and some fruits, so I’ve been really into those too. After this is over, I’ll have a decent collection of meals to keep around for a more balanced week.
The weekends are my favorite for more elaborate meals, so on Friday night, dinner was inspired by the book’s Chicken with Artichokes and Olives. I had been dying to try out Nom Nom Paleo’s Cracklin’ Chicken and wanted a sauce for the spaghetti squash also on the menu, so that’s how this Lemon & Artichoke Crackling Chicken Alfredo came to be.
What you need
(I halved the original recipe and tweaked it a tad. See link below.)
- 4 bone-in, skin-on chicken thighs
- 1/2 tbsp. ground sea salt
- 1 tsp. unsalted butter
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
Lemon & Artichoke Bake:
- 2 cups canned artichoke hearts
- 1 cup green olives (or a blend of green w/ kalamata)
- 1/4 cup olive juice from olives
- Small bunch of scallions
- 1 lemon
- 1 tsp. cumin
- 2 tsp. garlic powder
- 1 tsp. ground coriander
- 1/4 tsp. ground sea salt
- 1 tsp. red chili flakes (optional)
- 2 tbsp. butter
- 1 cup heavy coconut cream (I used Trader Joe’s)
- 2 Tbsp. unsalted butter
- 4 tsp. almond flour (or the tapioca or arrowroot she suggests)
- 1 tsp Garlic Powder or more to taste
- 1 tsp. chili powder
- 1 tsp. ground sea salt
- Pepper to taste
- Preheat oven to 375 degrees F.
- Slice spaghetti squash in half, lengthwise and scoop out the seeds. Place both halves face down on a baking sheet and cook for 35-45 minutes, or until you can easily pierce through the skin with a fork or knife.
- While the squash bakes, grease a casserole dish with unsalted butter or ghee. Add the artichokes, olives, and olive juice to the dish.
- Cut you lemon in half. Thinly slice one half and add the juice of the other to the veggies. Lay the slice on top, along with the scallions.
- Sprinkle seasonings over casserole and bake for 35 minutes, checking to make sure they are tender enough and adding time if necessary.
- Meanwhile, prepare chicken according to the recipe‘s directions, except include the modifications and spice mixture given above. Allow to cool slightly once finished.
- In a saucepan, over medium heat, combine the coconut cream, butter, almond flour, and seasonings, whisking the entire time until is thickens slightly and is heated through.
- Use forks to scoop and separate the flesh of the spaghetti squash into the saucepan with the “alfredo.” Mix to thoroughly combine with sauce.
- Slice the chicken and lay over “pasta” on a large serving plate or in a casserole dish. Surround with the baked vegetables. Enjoy!
This recipes was adapted from The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally’s Chicken with Artichoke’s and Olives, Nom Nom Paleo’s Cracklin’ Chicken, and Brittany Angell’s Fettucine Alredo.