Cooking for one may seem like a daunting task more so than cooking for two or a family. There are too many dishes leftovers. No one wants to eat the same leftover over and over even if it is healthy. We don't. So, what is a single gal or guy to do? We suggest that you share the joy of healthy eating with a friend.
Once a week, Young Living and Healthy, writer Tasha Elkins shares a meal with her bestie, Staci Patton, founder of the website WanderingHeart.net. Together, they like to come up healthy recipes that they feel good about. Staci was on the Whole30 monthly challenge when Tasha invited Staci over for dinner.
What is Whole30? It is a nutritional program created in April 2009 by Dallas Hartwig and Melissa Hartwig of Whole9, designed to give your body a short-term nutritional reset. According to the bestselling book, Whole30, by the Hartwigs the program helps you put an end to unhealthy cravings and habits, restores a healthy metabolism, heals your digestive tract, and balances your immune system.
The Whole30 diet has qualities very similar to Paleo, but with the Whole30 lifestyle, some foods are off-limits.
Tasha's recipe for Roast Chicken and Bacon Wrapped Asparagus was the perfect meal for their weekly get-together and met all their healthy eating requirements. This easy recipe is perfect for everyone.
Whole (Air-Chilled, Organic) Chicken
Assortment of Vegetables
½ Cup Water
To Stuff the Cavity
1 Handful Fresh Garden Herbs
2 Cloves of Garlic
2 teaspoons Pink Himalayan Sea Salt
1 teaspoon Ground Turmeric
½ teaspoon Black Pepper
¾ teaspoon Paprika
Drizzle on Top
Juice of 1 lemon
2 Tablespoons of Organic Ghee
2 teaspoons Garlic Powder
1 teaspoon Onion Powder
- Preheat oven to 425F
- If the chicken has a bag of giblets, please remove & discard
- Drain all excess fluid from the cavity
- Rinse chicken thoroughly & pat dry with paper towels
- Place your fresh herbs & garlic cloves inside of the chicken cavity. I like to use Sage, Rosemary, Oregano & Parsley!
- Place roughly chopped, assorted vegetables into bottom of roasting pan with your ½ cup of water. I use a 12” cake pan & onions/mushrooms. The vegetables will act as a rack for your chicken so don’t dice them too small.
- Mix the Pre-Rub & coat your chicken with it. If you do this in the roasting pan, any spice that doesn’t stick to the chicken will fall to your vegetables - this is important.
- Place the chicken, breast down, on top of the vegetables.
- Heat the ghee with the lemon until it’s melted then drizzle it on top of your chicken.
- Now mix the final dressing and sprinkle it over your chicken.
- Roast for ~1 ½ hours, basting 2-4x throughout. Thigh temperature should be at 165F
- Pull the chicken from the oven & allow it to rest for 5 minutes before cutting into it!
- Serve with your assorted veggies
Bacon Wrapped Asparagus
1 bunch of skinny Asparagus
1 pack of Bacon (8 pieces), Pederson’s brand is Whole30/Paleo approved
- Preheat oven to 425F
- Divide your asparagus into 8 small bunches
- Wrap each bunch in a piece of bacon
- Place wrapped bunches on a cookie sheet
- Place in the oven for 12 minutes
- After 12 minutes, flip the asparagus & turn on your broiler
- Broil for 3 minutes
*Editor's note. You may want to save the broth for future use.
Tasha Elkins is an Enjoy Life Oils Team Member, travel writer, and writer at Living Young and Healthy. You can see Tasha's latest pumpkin pie recipe in Skimbaco Magazine's Autumn Spice Issue. If you use Tasha's referral number to save 24 percent on Young Living Products as a member, she will be assigned as your YL mentor and you will be invited to join a private Facebook group with Living Young and Healthy Editors and EnjoyLife Oils members. Read why we recommend Young Living Essential Oils in our Essential Oils 101 section.
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