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Crispy Maple Chipotle Baked Wings

Crispy Maple Chipotle Baked Wings

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a simple recipe for Crispy Maple Chipotle Baked Wings.

Crispy Maple Chipotle Baked Wings

With the Superbowl right around the corner I figured it was my food blogger duty to post something football-y. Not that I know the first thing about foot ball (I can however talk about car, and fishing all day long), but you know it’s my duty.

I actually really like to make these wings in the summer, since cooking wings on the grill is easy and it adds a little delicious smokiness to them that you don’t get in the oven, but in February we like to use the oven right?

What I like best about making wings at home is the array of sauces that I can use on them so that each wing can be its own flavor. Maybe that should be a party theme, sauce your own wing night? Though, that could get a little messy.

I’m rambling, I know. Let’s get back to the wings.

My favorite wing sauces right now are this one (obviously), Sweet Chili, Garlic Parmesan (coming soon), Curry, Garlic & Herb, Asian glazed, and standard barbecue.

Crispy Maple Chipotle Baked Wings

Crispy Maple Chipotle Baked Wings
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Serves: Serves 6
Ingredients
  • 2 lbs chicken wings
  • 2 teaspoons salt + ½ teaspoon more
  • 2 teaspoons pepper
  • 1 teaspoon chipotle powder
  • ¼ cup pure maple syrup
  • 1 tablespoon tomato paste
  • ½ teaspoon salt
  • ½ tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1/3 cup brown sugar
  • 2 chipotle chilies in adobo sauce, minced
  • ¼ cup apple cider vinegar
  • ½ teaspoon fresh cracked pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. Set a wire rack inside of a large rimmed baking sheet. Sprinkle salt, pepper, and chipotle powder over chicken and place on the rack.
  3. Place in the oven for 45 to 50 minutes or until they are cooked through and the skin has become crisp.
  4. Meanwhile combine the maple syrup, tomato paste, remaining salt, onion, garlic, brown sugar, chilis, apple cider vinegar, and pepper in a small sauce pan over medium high heat.
  5. Bring to a boil and then reduce to a simmer and cook for 5 minutes or until the sauce thickens. If the sauce is too thick add water by the tablespoon until desired thickness is reached. Set aside.
  6. Remove the wings from the rack and toss with sauce.
  7. Serve immediately.
3.3.3077

 

February 3, 2016 October 23, 2018 Filed Under: Appetizer, Chicken/Turkey, Recipe

The Tim Ferris Geek to Freak Challenge

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Chuck and I spent the last 28 days attempting to follow the Tim Ferris Geek to Freak Challenge and the results have been pretty good despite intense cheese cravings (for me).

If you’ve been around here for a while you have heard me wine about my lack of motivation to stay fit as well as my constant battle with eating healthier. I really want to make some lasting changes so like everyone else does I decided to make a big change in January of 2016.

I decided to try this challenge because I need a jump start; a new way to think about food, and a new routine to work out with. I like Tim’s idea of using the Minimum Effective Dose (MED), which requires that workouts are done starting at twice weekly and further reduced as you get stronger. I am one who suffers from anxiety over my schedule, so trying to spend an hour in the gym daily just isn’t going to work for me, this on the other hand is something that I can do. The basic work out portion of the challenge is to workout 2x weekly using the one-set-to-failure principal and do no more than 4-7 multi-joint exercises (I used some combination of squat, dead lift, pull ups, bent row, bench, lunges, and over head press. These included a 5 minute warm up, stretch and cool down of 2-4 abdominal exercises.) Also complete each exercise with a 5/5 cadence.

For those interested in just losing weight, sticking to the Slow Carb Diet alone can do that, even without exercise, check out How to Lose 20 lbs. of Fat in 30 Days… Without Doing Any Exercise or better yet read The 4 Hour Body.

The main focus of this diet is vegetables and lean meats, the main carbs consumed come from beans, or lentils not grains, this is something that I can definitely improve on. I’m not going to tell you that grains are killing you, but let’s be serious, as delicious as my French Onion Gnocchi recipe is, eating just that for a few meals is not providing my body with the protein or vitamins that it really needs. The hardest part I knew would be dairy, not that I’m a milk drinker or anything, I just love me some cheese. Another tough thing for both me and Chuck was cutting out fruit since we both ate fruit multiple times a day.

If you are looking to really test your resolve on a new diet try starting it while you are sick and only want chicken noodle soup. The first 2 days were hard, I was already sick of beans and lentils, but day three came on and I kind of stopped caring. I was full without feeling over-full, sick, or bloated, a miracle in the midst of the cold that I was nursing at the time. I felt good and was ready to keep going, until the day before cheat day. Being a food blogger can have it’s downfalls, for example researching new recipes when you can’t eat a lot of things. Needless to say Chuck and I both went a little overboard on our cheat days. So much so that it actually felt good to back on the diet on Sunday. That same pattern continued throughout the challenge, cravings are easy to deal with knowing there’s a cheat day right around the corner. Chuck had the easiest time of all. Eating the same meals all the time is easy for him, and he was happy to stick to the diet for the majority of the time.

This is what our diet looked like:

**Keep in mind that I am also a part time vegetarian so my protein sources before dinner during this diet were usually nuts, beans or eggs where as someone else could go with meat instead.

***I chose venison as the main lean meat for this diet (including my homemade sausages), because we have a lot of that around here, but grass fed-organic beef, lamb, or pork are also ok on the diet.

Breakfast:

Breakfast

I ate basically the same thing every day for breakfast every day 2 eggs, spinach, and black beans occasionally with salsa. Chuck’s typical breakfast was similar with a lot more salsa and venison sausage crumbles.

Lunch:

Lunches

Lunches only varied a little from my usual salads and sandwiches. I ate a lot more taco salads, and when I wanted something different I made a few quick veggie lentil soups, occasionally I had leftovers as well, but those are really Chuck’s Jam.

Dinner: Week 1, Week 2, Week 3, Week 4

Tim Ferris Geek to Freak Challenge - dinners

As per usual we didn’t vary very far from the meal plans that I provide here on the blog, except the occasional busy day when tuna salad lettuce boats were used instead (tuna’s always my last minute go to).

Snacks: celery & peanut butter, veggies & hummus, nuts, toasted chickpeas, or hard boiled eggs (sorry I rarely took pictures of these)

Restaurants that work well with the diet: Ruby Tuesdays, Chilis, Burrito Places (Moes, Hot Harry’s ect.), Local Diners (they have lots of options)

My Results:

Compare Back

Left Jan. 3rd, Right Jan 30th

       January 3rd

Mid Bicep            11″

Upper Chest      36″

Waist                     31″

Hips                       40″

Mid-Thigh           23″

Weight              152 lbs

Compare Side

Left Jan. 3rd, Right Jan 30th

    January 30th

Mid Bicep            10 3/4″

Upper Chest         36″

Waist                     29 1/2″

Hips                       39 1/2″

Mid-Thigh           22 1/2″

Weight                 145 lbs

 

Not pictured are Chuck’s results, while he didn’t do the work out portion he lost roughly 10 lbs and lots of inches using just the slow carb diet. It’s a shame but he’s just not into sharing his life on the internet like I am.

I think these results after only 28 days are pretty darn good. I dropped almost 5% of my body weight (mostly fat) and already feel stronger. I also feel a lot more confident and my jeans fit again. I think the results for us both are pretty awesome for only 4 weeks time. I am a little disappointed that I lost size in places like my arms, where I was kind of hoping to gain some muscle, but perhaps I need another month of working out. There are many people that follow this diet year round and have great success with it. Chuck even want’s to continue doing it. And I say thanks but no thanks, I liked the challenge, I would do it again, and probably will a few times a year, but I personally need more variety in my life, and potatoes (I like potatoes). As for the work out portion I could have definitely done better, being sick the first week (notice my reindeer nose in the pictures) I did not start working out until the second week. I liked the idea of only working out twice a week or less, and will probably continue this going forward.

Reading The 4 Hour Body. and then falling down the subsequent diet and health rabbit hole that I’ve been in for a month has done quite a bit to change and reinforce much of my food philosophy. Before this challenge I thought I was doing well at eating a mostly plant diet. I had already increased the variety and number of vegetables I ate in a day by at least double just from switching to Part Time Vegetarianism. I was eating less meat and less processed foods than ever before. This challenge however showed me just how much I had been lying to myself. Yes we ate vegetables often, much more than the average American, but we still “filled up” on starches, potatoes, rice, pasta. Those things were in each and every meal I made, for the last 30 days (aside from cheat days) I did not indulge in them. In those 30 days I was able to both lose weight, and save money while actually eating a plant based diet. This is something that I want to continue to do. I also want to open myself up to more variety. Our ancestors ate something like 3,000 different food items in a week, now you can barely find 300 different items in our grocery stores. I want to cook more slow food, using those often overlooked cuts of meat to slow roast, and braise getting all the good nutrients out of them. Opening up my vegetable options by picking things I don’t often eat, and shopping more often at the farmers market. I want to grow as much of my own food as possible, and forage more for what it locally available to me. I’m hoping that this will help me stay healthy and keep the weight off, while also promoting a more sustainable lifestyle. I also want to note that I saved so much money while on this challenge, but that’s a whole other post.

Now I have to think of a new challenge to start in March (because I’m obsessed), maybe I’ll do the air squats before and after eating challenge, or a pull up challenge, or something? Got any ideas?

 

February 2, 2016 March 20, 2018 Filed Under: Fitness, Meal Plan

Recently

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

20140927-CHO_1582

January Proved to be an intensely satisfying month.

Chuck and I completed the Tim Ferris Geek to Freak Challenge, which I will go over in detail in tomorrow’s recap post. The big thing that we changed was our diet for 28 days. I’ll just say that it’s definitely changed the way we think about food, diet, and the cost of it all.

We got some awesome surprise visits from great friends that we haven’t seen in a while, which is always a special treat.

We made some more progress on house stuff including basement cleaning, stair building, and organization. I swear we will have our mass of stuff organized soon even if it kills me.

I finally made time to really get creative again.

Many an evening has been spent in front of the fire, playing our new favorite game and making lots of plans. This was the month we took the time to get our financial house in order. Making plans for retirement savings, accelerated mortgage payments, and financing house projects. We are in a good place but we can do better, and I’m on quest to do just that. This is what being BRAVE is about right? Striving for the things that you want in life and making your dreams come true.

Picture1

As far as the blog goes I started a new series, updated my Clean Eating page, started a new shared Pinterest board, and started working on the 2015 Best of SL&G ebook that will be available for free in the near future. You can get it first by signing up for my monthly newsletter in the side bar.

All in all I think it was a good start to the year and I’m so excited to see what 2016 has to bring us.

Cost of Groceries in January: $198.04

Cost of Garden Supplies: $1.80 (I bought some flower seeds)

February 1, 2016 January 29, 2018 Filed Under: Recently

20 Awesome Slow Carb Recipes

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Check out my new post 20 More Awesome Slow Carb Recipes!

20 Awsome Slow Carb Recipes

As you guys may have noticed Chuck and I have been trying out the Slow Carb Diet (more thoroughly outlined in the book 4 Hour Body), and while I have been posting a number of recipes in my weekly meal plans I thought it might be good to round up a few of the really awesome slow carb approved recipes that I’ve been seeing around the net lately. If your looking for constant ideas follow me over on pinterest.

Eat well AND keep your glow all through winter! Easy homemade falafel, roasted veggies, and flavorful sauce all in one big bowl! vegetarian / vegan / gluten free recipe. | pinchofyum.comFalafel Bliss Bowls

Lentil, chickpea and radish salad recipe - cookieandkate.com

Lemony Lentil and Chickpea Salad with Radish and Herbs

Easy Tuscan Bean Soup

Crockpot Italian Chicken and Broccoli Rabe Chili | halfbakedharvest.com @hbharvest

 Crockpot Italian Chicken and Broccoli Rabe Chili

 

Salmon with Lentils

Ina’s Salmon with Lentils

Seared Scallops with Warm Tuscan Beans Recipe

Seared Scallops with Tuscan Beans

16 Bean Soup with Ham and Kale – a hearty soup, high in fiber and perfect for freezer friendly meals. Weight Watchers Smart Points: 5 Calories: 155

16 Bean Soup with Ham & Kale

Loaded Greek Salad

Loaded Greek Salad

This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! cookieandkate.com

Spaghetti Squash Burrito Bowls

Chucks Venison Chili

 Chucks Venison Chili (Just skip the corn)

Italian Lentil Soup -- this delicious soup is easy to make, and so comforting! It's naturally vegetarian (or vegan), but feel free to add in Italian sausage if you'd like extra protein. | gimmesomeoven.com

Italian Lentil Soup

A flavorful hearty stew from Tuscany, called Ribollita with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with a Lemon Rosemary Garlic Oil. | www.feastingathome.com

Ribollita

IMG_9147

Spanish Style Seafood Stew

Enjoy this cowboy caviar as a dip, salsa or salad! cookieandkate.com

Cowboy Caviar

creamy French lentils with mushrooms and kale // via thefirstmess.com #vegan

Creamy French Lentils with Mushrooms & Kale

white bean tuna salad

Tuna & Bean Salad

Crockpot Red Lentil Curry

Crock Pot Red Lentil Curry

White Chicken Chili

White Chicken Chili

French Lentil and Arugula Salad

French Lentil & Arugula Salad

Half Meatless Marinara from iFOODreal.com

Beef & Lentil Bolognese

January 29, 2016 January 29, 2018 Filed Under: Round Up

Braised Pork over Cauliflower Puree

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Braised Pork over Cauliflower Puree

Winter is cold and dark that’s just a fact. Everyone knows that depression rates go up in the winter. I never understood this, because to me winter is a time to start new craft projects, to slow roast meats, simmer soups and braise. These processes add so much more flavor to the food while simultaneously heating the house and making it smell nice. Since you are going to all the work of making a slowly cooked meal, you might as well make it big and invite your neighbors over right? These are the dishes that feed crowds anyway. How can anyone be depressed in this atmosphere?

Winter is the wonderful season where we are able to slow down, and do things like this instead of complaining about the darkness and freaking out about the snow why not celebrate it?

This recipe has become a favorite, and while sometimes the spices mixed in may change, it is a classic that everyone should learn to make.

The meat is succulent and juicy, the sauce a robust, and deep flavor that goes well over everything, but to keep it healthy I made a cauliflower puree. It’s something you can feel good about serving your family and guests alike.

Braised Pork over Cauliflower Puree

I’m still experimenting with my favorite vegan cauliflower puree, but for now this one from detoxinista seems to be my go to.

Braised Pork over Cauliflower Puree
Prep time: 10 mins
Cook time: 4 hours
Total time: 4 hours 10 mins
Serves: Serves 6
Ingredients
  • 2 lbs boneless pork
  • Salt & Pepper
  • 2 tablespoons oil
  • 1 medium onion, chopped
  • 2 stalks celery, diced
  • 1 large carrot, peeled and diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1 can diced tomatoes
  • 2 cups beef broth
  • 2 bay leaves
  • 1 tablespoon fresh chopped parsley
Instructions
  1. Preheat the oven to 325.
  2. In a large dutch oven heat oil over medium high heat. Season the pork with salt and pepper and add it to the pan. Sear the meat on all sides until well browned, remove the meat from the pan.
  3. In the same pan add onion, carrot and celery and cook, stirring often for 5 to 7 minutes. Stir in the garlic and cook for an additional 2 to 3 minutes. Stir in the tomato paste and cook for 3 to 4 minutes, or until the paste begins to darken.
  4. Stir in the wine and bring to a simmer to reduce to half. While the wine cooks stir the vegetables and scrape browned bits from the bottom of the pan.
  5. Add tomatoes, broth , bay leaves and parsley. Add water if necessary to cover ¾ of the pork with the liquid, do not cover the pork completely. Cover the pan and place it in the oven for 2 ½ to 3 hours. The pork should be tender enough to pull with a fork when done.
  6. Adjust seasonings and serve.
3.3.3077

 

January 27, 2016 October 23, 2018 Filed Under: Main Dish, Pork, Recipe, Side Dish Tagged With: Clean, Pork

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Hi, I'm Jessica. I'm an herbalist living in the great northeast with my husband Chuck, our two little boys, our dog Brody and a flock of chickens. I'm all about real, good food and good times with awesome people. I spend a lot of time outside, in my garden, and concocting potions and helping people feel their best. I also like tea, reading, and about a million other hobbies. I'm so happy your here on this adventure with me.

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