Today marks the start of day 4 of the 21 Day Sugar Detox and we are still going strong (it’s never too late to join in!) Once day 4 or 5 hits I always start to feel pretty good. I don’t feel bloated anymore, my stomach looks flatter, my head ache is gone, and my skin starts to get a nice glow. Tip to those looking to have nicer skin, eat clean and hydrate! Water and real food really does a body good.
I’m really proud of Bill through all of this as well. He is really being a real trooper. I suffered from a pretty wicked head ache the first 3 days, but Bill actually has been pretty down. The lack of sugar in his diet effected him in a way he really didn’t expect. Although he feels great physically, I have noticed he has been a little more “in his thoughts” than he usually is. He even admitted to me yesterday that he was almost feeling a bit depressed. I reassured him that those feeling could be a detox symptom and we should just up his fat intake to make sure he felt better. I think it worked, because today he seems to be back to his normal happy self. Thank goodness, because I absolutely hate when Bill isn’t happy, and with the digestive issues he suffers from, all I really want is for him to feel good.
Last night we ended our day with one of the best tasting meals we have EVER had. Some of you may have seen us post about it on Facebook. We (okay, I) made the best chicken we have ever had. Seriously, I licked my plate, and took a spoon to the left over drippings in the pan. I’m not even ashamed of my post-meal actions. I’m proud of it. I actually wasn’t really sure how this recipe would turn out. I knew it would be good, but I didn’t know it would be THAT good. I think it was the mix of the butter with the coconut aminos, the chicken fat, and the garlic all cooking together and caramelizing that made the dish. It almost tasted like a version of (Paleo) General Tso’s chicken… totally unexpected. The slight zing of ginger in the dish made it’s presence in every couple bites as well. I really think we will be repeating this meal every week until we get sick of it….not sure if we ever will. Next time around I may try cutting the chicken up and plating it over riced cauliflower.
- 4 chicken legs
- 1 tablespoon minced ginger
- 5 cloves garlic, smashed and minced
- 1/4 tsp Red Boat Fish Sauce
- 1/4 cup Coconut Aminos
- 2 tablespoons Kerrygold Unsalted Butter
- Salt and pepper to taste
- Preheat the oven to bake at 425.
- In a small sauce pan, melt butter on low heat.
- Turn heat to medium and add the ginger, garlic, fish sauce, and coconut aminos to the butter.
- Allow mixture to come to a bubble, and allow to bubble while stirring for a minute or two, then remove from heat.
- Place chicken legs in an oven save baking dish.
- Pour sauce over each chicken leg.
- Sprinkle each leg with salt and pepper.
- Bake chicken at 425 for 45 minutes.
- Allow chicken to cool for 30-45 minutes and then enjoy.
Note: We actually let this chicken cool for about an hour before we ate it. The sauce thickened from the butter and chicken fat, and really made the dish that much more amazing.