Picnic Whole30 Style
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Recipe Intro From paleoherewego
Nom Nom Paleo’s Cracklin Chicken http://nomnompaleo.com/post/74180911762/cracklin-chicken
Take 4 chicken thighs. Blot any excess moisture with kitchen roll. Using scissors or a knife, remove the bone and set aside.
Sprinkle the skin of the chicken with salt (Michelle advises using kosher salt).
Heat a pan over a medium high heat and add ghee.
Place the chicken thighs in, skin side down, and leave for 5-10 minutes. The pan will spit so take care! Michelle advises adding any flavourings or herbs to the chicken at this point.
When the skin is crispy, turn and cook for another 3-5 minutes. Make sure the chicken is cooked through.
Transfer the chicken to a wire rack and let cool.
Paleo mayonnaise
I recommend this recipe http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/
Avocado dipping sauce
Mash 2 ripe avocadoes in a bowl. Add ½ cup of light tasting olive oil, the juice of half a lemon, a garlic clove and some salt and pepper. Mash until there are no lumps.
Plantain chips
Pre-heat the oven to 350 degrees farenheit/ 180 degrees Celsius. Take 2-4 green plantains. Peel them and thinly slice them. Place in a bowl and add ¼ of a cup of olive oil. Toss so all the slices are coated.
Place on a baking tray lined with greaseproof paper. Sprinkle on salt. Bake for 30 minutes or until crispy. Cool on paper towels.
Herbed olives
Take 200g olives. In a bowl, mix 3 tablespoons olive oil, 1 tablespoon of lemon and some finely chopped herbs of your choice (I like basil). Toss the olives in the oil and serve.
Vegetables and fruit of your choice – I used green beans, cherry tomatoes, purple and white radishes from the garden, grapes and strawberries.
Nuts and dates.