Sunday we had some friends over for dinner. Below is what I made. Tandoori chicken using this marinade. Roasted butternut squash in leftover bacon fat. “Creamed” spinach made with coconut milk.
I’ve mentioned this marinade before. It’s super easy and tasty. A few tablespoons in a zip top bag with your protein is all the prep you need to do. I let the chicken marinate most of the day then I grilled the chicken outside.
Notice the gloves here?
My skin has a very strange reaction to raw butternut squash when it’s unpeeled. I can eat it fine, I just can’t handle it while raw. I either get T to do the prep work or I wear gloves to avoid it. We made bacon for breakfast and had delicious bacon fat left over.
I scooped some of the fat out then tossed the squash in the remaining fat reusing the exact same pan. (This works for all kinds of vegetables. Try it on broccoli and carrots)
Why make your life harder and wash all those dishes? It roasted at 350 until golden brown. About 30 minutes.
This spinach has to be one of my all time favorite things I’ve ever come up with. It’s so good! Check here for the original recipe.
This was a totally paleo meal that had very little prep time and was very tasty. If you’re still struggling to make meals make sense; take this approach and roast different veggies and grill meat with different marinades. It really is that simple.