Welcome to Day 9 of the 14 Day Detox!
You are doing great. Just 5 days to go and you will have completed one of the best steps to wellness that you can take. Have you noticed any subtle shifts yet? Do you have more energy? Are you sleeping more deeply? Do you feel less stressed or less irritable? What are you noticing? Please share on the Facebook group so that others can be encouraged.
As eluded to in some of your previous detox support emails, your liver is your body’s “filter” and that filter has to be cleaned on a regular basis. Consider doing this detox every 6 – 9 months, it will be easier and enjoyable if you maintain a healthy lifestyle year round.
Herbed Balsamic Lemon Chicken with a salad
Recipe can be found on blog.paleohacks.com
- 4 lbs. of bone-in chicken breasts and/or legs
- ½ cup extra virgin olive oil
- ½ cup balsamic vinegar
- ¼ cup of lemon juice (orange juice will work too)
- ¼ cup of Dijon mustard (the grainier the better)
- 2-4 finely chopped garlic cloves
- 2 tsp herbs de Provence
- 1 tsp Himalayan sea salt
- 1 tsp freshly ground black pepper
- zest of one lemon (or orange)
- Preheat your oven to 375°F
- Get out your whisk and a nice deep bowl.
- Pour the vinegar, juice and mustard into your bowl, whisking as you go.
- Continue whisking the mixture and very slowly, add the oil. Adding the oil very slowly allows the mixture to emulsify. This helps it to keep from separating during the marination period, so you get nice, even flavor distribution.
- Using a clenched fist onto the flat part of a large chefs knife, smack the garlic cloves onto a cutting board to release them from their skins. Once peeled, squish them with the knife again and mince. Toss them into the bowl.
- Add salt, pepper, and les herbs, andvoilà, you are done.
- Pour the mixture over the chicken and let it sit in the refrigerator for at least two hours (and up to 24 hours.)
- Roast the chicken uncovered for 45 minutes. (If it starts to get to dark you can just cover it up by popping on some foil.)
- When the chicken is done, remove it to a serving platter to rest. Carefully pour the cooking liquid into a fat separator. Wait for it to separate and then pour liberally onto the chicken. (Or you could just spoon the oil off.)
Prep Time: 5 min. Cook Time: 40 min. Total Time: 45 min.