I am now at the end of week three of the new paleo diet lifestyle – just completed my #fatfuckweighin for the week and only had a small loss this week of 1kg – but it is still in the right direction and losing 6kgs in three weeks is still making me smile. I just need to work harder next week and perhaps skip an extra night of red wine haha 🙂 Had a massive party last Friday night followed by takeaway on Saturday – there is my extra kg loss right there!!
But my fave part about this is buying work lunches as little as possible – if I do buy a work lunch it is only from SUMO or SOUL ORIGIN (my fave food place – although they only have a very few paleo acceptable lunches.) Part of not buying work lunches is making enough to keep me fed throughout the week, making a lot of stuff to freeze and every time I cook cooking for up to four people just for myself. The added bonus is discovering new meals to cook and having the house smell amazing and even better, getting to eat them all 🙂 I am not a wealthy person so when I cook I cook sparingly and with an (always) limited budget – except that weekend of the 15th of every month, then I have something lavish.
The original recipe for this is with credit to SUGAR FREE MUM – I made it a JK dish by changing it around a bit.
WHAT YOU NEED:
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 minced onion (purple)
4 garlic cloves, minced
1 tablespoon extra virgin olive oil (or coconut if you prefer)
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 600-800gms – go up to 1kg if you want – the more the merrier – maybe just increase the ingredient partially if you do so)
sprinkle of fresh chopped parsley to serve (or if me just use coriander :))
It is purely up to you what you serve it with, this would be ideal with mixed green salad or any salad you prefer – I actually served it on top of crispy cubed and fried sweet potato.
WHAT YOU NEED TO DO:
Combine the dry spices in a small bowl with the onion and spread over chicken on both sides.
Pour oil and garlic on the bottom of the slow cooker.
Place chicken on top.
Pour balsamic vinegar over the chicken.
Cover and cook on high for 4 hours.
Sprinkle with fresh parsley or coriander on top to serve.