Healthy Wings Two Ways!

It’s nearly Fall again, which means it’s time for layers, pumpkin spiced everything and football.  With NFL season gearing up, I thought it would be appropriate to share a chicken wing recipe.  But not just one recipe, two recipes!

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My wings are no fry with no breading, and they’re ridiculously flavorful, mouthwatering and healthy.  I’m definitely proud of myself for these, as I just experimented in the kitchen and came out with something my friends loved.  I hope you enjoy these as much as I do!

Asian-Style Wings (aka, honey, garlic, five spice wings)

 

Ingredients

-6 organic chicken wings

-1 teaspoon sea salt

-1 teaspoon pepper

-1.5 teaspoons garlic powder

-1.5 teaspoons Chinese five spice

-1 teaspoon onion powder

-honey (preferably raw and locally-sourced)

-1 tablespoon melted ghee or butter

 

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Instructions

1- Heat oven to 450 degrees F.  Line a baking sheet with tin foil and preheat the baking sheet.  Rinse chicken and pat completely dry with paper towels.  Place in a large plastic ziplock bag.

2- In a bowl, combine the spices and mix together.  Add the spices, about a tablespoon of honey and melted ghee/butter to the bag of chicken and shake to fully coat the chicken. Remove the baking sheet from the oven.  Place the chicken on the sheet and place in the oven for 20 minutes.  After 20 minutes, flip the chicken and cook for another 20 minutes.

3- Remove from the oven.  Lightly drizzle honey over the wings and serve.

 

 

Indian-Style Wings (aka, Crispy Wings)

 

Ingredients

-6 organic chicken wings

-1 teaspoon turmeric powder

-1 teaspoon curry powder

-1 teaspoon garam masala

-1 teaspoon coriander powder

-1 teaspoon garlic powder

-1 teaspoon onion powder

-1 teaspoon cumin

-1 teaspoon sea salt

-1 teaspoon pepper

-1 tablespoon melted ghee or butter

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Instructions

1) Heat oven to 450 degrees F.  Line a baking sheet with tin foil and preheat the baking sheet.  Rinse chicken and pat completely dry with paper towels.  Place in a large plastic ziplock bag.

2) In a bowl, combine the spices and mix together.  Add the spices and melted ghee/butter to the bag of chicken and shake to fully coat the chicken. Remove the baking sheet from the oven.  Place the chicken on the sheet and place in the oven for 20 minutes.  After 20 minutes, flip the chicken and cook for another 20 minutes.

3- Remove from the oven and serve.

 

Looking for more recipes?  Check out all my other recipes on my blog, or reach me on my website.

Nourishing Beef Bone Broth

You can roll your eyes at the bone broth trend all you want, but the truth is, there’s a reason bone broth restaurants are popping up in major cities and making headlines. While I enjoy bone broth, it feels silly paying $5 for a cup of straight broth, and truth told, with this recipe I can make it better myself at home (and it’s not hard!).

Why drink bone broth?

Bone broth is essentially an anti-aging tonic.  It’s full of pure nutrients and minerals straight from the bones of animals, like chickens, beef, pork, turkey, or lamb, simmered for hours with water and roasted vegetables.  Unlike regular broth which is made with just the bones of animals, bone broth usually calls for some meat on the bones during the cooking process. Grandmothers have been making it for ages, swearing that its healing properties aid the body’s immune system and gut, alleviate inflammation and joint pain, and make skin soft and hair shiny. It makes perfect sense considering bone broth is rich in many important nutrients including phosphorus, potassium, magnesium, protein, collagen, gelatin and glycine.  Drink it regularly to aid your body in good health!

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Making bone broth is easy enough. It’s recommended to use a mix of bones with and without meat, and choose bones from organically-raised animals only.  You don’t want to extract any potentially harmful additives that could’ve been given to the animals. Same goes for the rest of the ingredients in the broth.  This recipe is for beef bone broth, but you’d essentially do the same thing with this recipe as you’d do if you were using bones from a different animal.  If you so desire, which I highly recommend, you can add your favorite herbs or spices to the broth too to make it more flavorful.

Ingredients

-4 bones beef bones (aim for a mix of bones, some with a little meat and some without)

-1 yellow onion, quartered

-1 leek, chopped

-2 medium carrots, chopped

-2 celery stocks, chopped

-4 cloves garlic, halved lengthwise

-2 bay leaves

-2 tablespoons peppercorns

-1 tablespoon pink Himalayan sea salt or regular sea salt

-1 tablespoon apple cider vinegar

 

Instructions

1- Preheat oven to 450 degrees F.  Place chopped onion, leek, carrots, celery and garlic into a roasting pan along with the beef bones.  Roast for 15 minutes, take out and toss the veggies, then roast for another 15 minutes. Turn oven off.

2- Fill a large stockpot with about 12 cups of water (preferably filtered) and add the bay leaves, peppercorns, salt, apple cider vinegar, and roasted vegetables and bones with any juices and scrapings from the roasting pan.  Add more water to the pot if the water doesn’t cover the bones all the way. Optional- add herbs or spices.  I added a mix of Italian herbs.

3- Cover the pot and bring to a gentle boil.  Reduce heat to simmer, and cook with the lid ajar slightly. Simmer for at least eight hours and up to 24 hours, occasionally skimming the foam and excess fat from the top with a spoon or lettuce leaf, if you have one. The longer you let the broth sit, the more flavorful it will be.

*Note- do not leave the house with the stove on or leave it on overnight while you sleep. You can always continue to simmer it the next day.

4- Remove the pot from the heat and let it cool slightly.  Discard the bones and vegetables by straining the broth with a fine-mesh sieve into a large container. I then transferred the broth to a glass mason jar and made sure to skim the rest of the fat off the top.

Store the broth in the fridge for up to five days and up to six months in the freezer.

Cheers to good health!

 

 

 

 

 

Spicy Crunchy Roasted Chickpeas

Crunchy, salty, and packed with protein, chickpeas are the perfect snack. Just one cup of chickpeas has 39 grams of protein! I can eat a whole batch of spicy chickpeas in one sitting, so the recipe below is two servings worth. This recipe is SO simple! All you have to do is season the chickpeas with spices and olive oil, toss them, and roast them!

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Ingredients

-2 (15 oz) cans chickpeas (garbanzo beans), thoroughly rinse and drain

-2 tablespoons EVOO

-1 teaspoon cumin

-1 teaspoon chili powder

-1/2 teaspoon cayenne pepper

-1/2 teaspoon sea salt

Instructions

1. Heat oven to 400 degrees F.  Place rack in the middle of the oven.

2. Put chickpeas in a bowl with all spices and olive oil.  Evenly coat the chickpeas, then place on a lined cookie sheet.  Roast in the oven for 40 minutes or longer depending on how crispy you prefer you want them.

Three Health Myths Busted!

Myth #1: The Less You Salt Your Food The Better

209785620_2515_detail-300x225For years we’ve heard about Americans’ high salt intake and the American Heart Association‘s instructions to reduce salt consumption.  The truth is that salt is essential to our diet and offers many health benefits, but many Americans consume too much regular old table salt which is processed and stripped of its minerals, not quality sea salt which retains potassium, magnesium, calcium, and other minerals. These mineral properties found in sea salt lower the stress hormone, cortisol, which leads to a healthy weight and fast metabolism.  Too little salt in the diet, under 2300mg of salt a day, can actually lead to heart disease and early mortality. Salt contributes to improved sleep, because it balances our hormones, supports thyroid function, reduces stress hormones, and increases metabolic rate. If you’re experiencing low energy, try sucking a few sea salt crystals and see how you feel.

For more information on the health benefits of salt, click here.

Myth 2: You Can Eat Whatever You Want As Long As You Exercise

My dad was an athlete. He always used to tell me that as long as I exercised I could eat whatever I wanted. I was an active kid too, so I always ate whatever I wanted, whenever I wanted, and as much as I wanted.  Turns out, this is a myth!  Just because you exercise does not mean you should live off of table sugar and processed junk and eat as much of it as you want.  These foods are never good for us, they just aren’t natural.  There are many foods that are healthier and will better fuel the body for exercise anyway. Exercise also isn’t the most effective way to lose weight, researchers say. Exercise has many health benefits and is good for maintaining weight and curbing hunger, but proper nutrition is the quickest way to lose pounds.

Myth #3: Diet Drinks Aid in Weight Loss

diet-soda-weight-loss1-300x300Soda might as well be renamed “death in a can.” The high sugar content and unnatural ingredients have many known health risks, but what about the diet versions?  “Diet” sodas swap out sugar for artificial sweeteners that contain chemicals that cause cancer. These diet products also contribute to weight gain, since the artificial sweeteners cause cravings for calorie-dense foods.  Historically we aren’t used to getting our calories from our beverages, so our bodies aren’t satisfied after drinking sugary drinks and want more.  Stick to water as often as possible, or if you’re looking to ween yourself off soda, try switching to flavored seltzer.

Red Cabbage Sauerkraut

If you are new to fermenting just like me, then red cabbage sauerkraut is a great place to start.

unnamed-6Why eat red cabbage?  Flavanoids, which give the cabbage its awesome color, and sulfur compounds, which give the vegetable it’s sharp taste, are both cancer-preventatives. Cabbage is also packed with fiber and a variety of vitamins and minerals, including Vitamin C and Vitamin K. When eaten as raw sauerkraut, the cabbage becomes a fantastic source of probiotics, which aid in gut health and contribute to a healthy immune system.

Making the sauerkraut was simple.  All you need is the head of red cabbage, sea salt, a bowl, and a mason jar or some container with a tight-fitting lid.  If you don’t have a lid then use Saran Wrap with a rubber band.

Ingredients:

1. red cabbage

2. sea salt – 1 tablespoon

Instructions:

1. Remove the outer leaves of the cabbage, but save one or two leaves for later use.

2. Cut the cabbage in quarters.  Thinly slice the cabbage or grate with a food processor or box grater.  You can include the core, if you’d prefer.

unnamed-73. Place the shredded cabbage in a bowl and sprinkle 1 tablespoon salt over it.  Massage the salt into the cabbage using your (clean) hands.  It will begin to soften and release juices creating its own brine.

IMG_48834.  Pour the cabbage with its juices into your jar.  Press the cabbage down with your fist or a “kraut pounder” until it’s submerged in its own juices.  I used a wooden spoon because my fist couldn’t fit in the jar.

5. Take the reserved outer leaf and use it to cover the kraut in the jar.  The leaf should be slightly submerged in the juices, but should form a lid of the kraut.

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6. Cover your jar tightly and let it sit in and ferment at room temperature for 3 days, or until it smells ready.

Enjoy on top of tacos, brisket, sandwiches, or with chopped apples for a delicious salad.

Sources: SFGate.com, RealFoodKosher.com