Picnic Whole30 Style

"That whole30, it’s so hard. The food you have to eat on it is so restricted, it can’t be good for you.  You end up eating the same thing over and over and you get so bored.  It’s all eggs, isn’t it? I don’t like eggs.  I can’t eat food like that for 30 days. I can’t live without chocolate. What will I even cook? Vegetables are so bland and boring. Just kidding. I LOVE THE WHOLE 30. I loved this incredibly tasty picnic too. It was perfect for the summer weather we’ve been having. I am a huge picnic fan and there are so many delicious compliant foods to choose from. Here I had olives, purple and yellow radishes freshly picked from the garden, mayo, guac, cracklin' chicken, which, hello, is the crack cocaine of the paleo world. Nuts, tomatoes, green beans, plantain chips (make sure to bake your own) and strawberries. It was so good, it was like I’d died and gone to foodie heaven. Thank you whole30 for changing my life, from the woman who used to barely eat vegetables."
-- @paleoherewego

Recipe Intro From paleoherewego

I was stunned by this amazing platter, so thoughtfully put together by @paleoherewego. She uses @nomnompaleo’s crackling chicken as a centerpiece and adds her own spin with avocado dipping sauce, fresh fruits and vegetables of the season and crispy plantains. Your creativity is the limit for this dish – take it and make it your own.

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.