Breakfast: a paleo blueberry muffin and purple smoothie (many of yesterday's ingredients plus avocado and blueberries)
Lunch: leftovers from the bottom part of yesterday's shepherd's pie (plus nutmeg, mushrooms, and kale) with a poached egg and Louisiana Gold hot sauce
snack dispersed throughout the day: mandarin orange, marcona almonds, carrots, a kiwi, earl grey with a splash of coconut milk
dinner: paleo rice via nom nom paleo, oven roasted goodies (ginger, onion, carrot, broccoli, cashews, pineapple, coconut oil, sesame oil, and fish oil), asian inspired baked chicken thighs (recipe below)
Asian Inspire Baked Chicken Thighs
place 6 chicken thighs in a pyrex baking dish (I used the loaf shaped dish)
In your blender, liquify:
1/4 c pineapple chunks
1 small apple, peeled, cored, and chopped
1/8 c diced onion
2 garlic gloves, chopped
1 thumb of ginger, peeled and sliced
1 t orange peel
1/4 c broth
1 T sunflower butter
1 T fish oil
2 T cider vinegar
the juice of 1 lime
set oven to 350°
Pour blender mix over chicken and let rest for half an hour.
Bake 40 minutes, or until chicken is done.
Serve with stir fried or roasted veggies and cauliflower rice.