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Whole30 day 3

8/3/2013

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This is going to be short and sweet.


DAY 3

Breakfast

•   1 boiled egg

•   A piece of Mexican chicken

•   1 ramekin filled with blueberries


Picture
Lunch

•   I went to whole foods for lunch and had an avocado kale salad with roasted zucchini, red bell peppers, tomatoes, artichoke hearts, strawberries and sunflower seeds sprinkled on top. It was very tasty.

Picture

Dinner

•   Mustard dill drumsticks (recipe below)

•   Sweet potato fries

•   Leftover spinach salad from yesterday

Picture
Sorry there is no picture of my dinner plate, and that’s because I literally just stood over the stove and stuffed my face.... I was really hungry. :) 

Mustard Dill Drumsticks

•   5 pounds of organic chicken drumsticks (I buy the 3 pack from Costco)

•   2 Tbsp. yellow mustard powder

•   1 tsp. chili powder

•   1/2 tsp. cayenne pepper

•   1 Tbsp. garlic powder

•   1 Tbsp. + 1 tsp. onion powder

•   1 tsp. mustard seeds

•   1 tsp. dill

•   2 tsp. salt

•   1 tsp. pepper

•   The juice and zest of 1/2 a lemon

•   1/4 cup water

  1.  Preheat the oven to broil
  2. Cut 2 slits into each drumstick one on each side (this allows the seasoning to penetrate, and for the chicken to cook quicker and evenly) and place in a bowl.
  3. In a small bowl add the rest of the ingredients and mix to combine. Add the marinade to the chicken and make sure all the pieces are well coated.
  4.  Lay drumsticks out on a foil lined baking sheet, and cook on broil for 30 minutes, flipping the chicken once halfway through.
  5. After 30 minutes lower the oven temperature to 400 degrees and cook for another 10 minutes. Remove from oven and enjoy!





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    about me

    Hi, my name is Monica. I spend most of my free time in the kitchen. (Just ask my friends) I love cooking, baking and experimenting. Take a gander around my page and drop a comment if you have any questions. 

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