Balsamic Glazed Chicken Drumsticks

Baking Bread at Home

These tasty Whole 30-compliant chicken drumsticks get a touch of sweetness from the coconut aminos in the marinade.

Servings

4

Ready In:

1hr 30min

Good For:

Dinner

About this Recipe

By: John Doe

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Ingredients

  • 2 lbs. chicken drumsticks
  • 1/2 c. balsamic vinegar

  • 3 T. extra virgin olive oil

  • 3 T. coconut aminos

  • 1/2 c. organic chicken stock

  • ½ t. crushed red pepper flakes

  • 3 cloves fresh garlic, minced

  • Salt and pepper, to taste

  • 3 green onions, sliced

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar.

Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar

  • Protein
  • Carbs
  • Fiber
  • Fat
  • Calories

Step by Step Instructions

Step 1

Pat chicken drumsticks dry with a paper towel and place in a large, sealable plastic bag. Set aside.

In a medium glass or other non-reactive bowl, whisk the balsamic vinegar, olive oil, coconut aminos, chicken stock, red pepper flakes, and minced garlic together. Season with salt and pepper, if desired.

 

Step 2

Pour one half of the balsamic marinade over chicken and seal bag tightly. Turn bag over until chicken is coated. Place bag in refrigerator for a minimum of 30 minutes to overnight. Reserve remaining marinade to use later.

 

Step 3

When ready to prepare, preheat oven to 400° and line a large rimmed baking sheet with parchment paper. Remove drumsticks from plastic bag and arrange on lined baking sheet in a single layer without overcrowding. Discard remaining marinade inside bag.

 

Step 4

Place baking sheet in preheated oven for 30 minutes, then remove chicken from oven and turn each drumstick. After turning, brush the tops of each drumstick with remaining marinade and return to oven. Bake for another 20-25 minutes or until the chicken is well done and the outside has caramelized.

 

Step 5

Remove from oven and let rest for 5 minutes. Transfer drumsticks to a serving dish and sprinkle with sliced green onions before serving.

People Who’ve Made This

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“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”

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I don't do diets and the goal is never weight loss.  I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day. 

Whole 30 Daikon Noodle Soup 

Baking Bread at Home

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Servings

4

Ready In:

2hrs 45min

Good For:

Lunch

About this Recipe

 Daikon root is a mild-flavored winter radish popular in Japanese cuisine. It is also found in many other popular lifestyle diet recipes. Although it used to be difficult to find in some places, it is now carried by many regular grocery stores due to its growing popularity.

Here, Daikon root takes center stage because it is the perfect choice for spiral slicing into ramen-like noodles. What’s more, it pairs beautifully with the more robust flavors of caramelized onions and sautéed Portobello mushrooms.

Ingredients

  • 4” Daikon radish root

  • 3 small white onions (or 2 medium)

  • 3 T. coconut oil

  • 3 T. vegetable stock

  • Salt and pepper, to taste

  • 8 oz. baby Portobello mushrooms, cut into thin slices

  • 2 t. dried basil

  • 2 t. dried oregano

  • 1 t. garlic powder

  • 32 oz. vegetable stock

Garnish: (optional)

3 green onions, green parts only, finely sliced

Nutrition

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  • Protien 35% 35%
  • Carbs 76% 76%
  • Calories 12% 12%

Step by Step Instructions

Step 1

Remove outer skin of the Daikon root with a potato peeler. Using the smallest blade on a spiral slicer, spiralize the root into long, thin, spaghetti-like strands. For best results, trim the strands with kitchen scissors once they reach about 10-12” long. Place trimmed strands on clean paper towels to absorb excess moisture and set aside.

Step 2

Slice off the ends of each onion and remove the papery outer layers. Cut onion in half lengthwise (from root to tip). Then cut each section across the middle to form four sections. Cut each section lengthwise into long strips.

Tip: Don’t cut the onions too thin, or they may burn while cooking.

Step 3

Over medium heat, melt coconut oil in a large, heavy-bottomed skillet with high sides. (For best results, do not use a non-stick pan). Add onions and stir until coated.

Cook onions over medium heat for approximately 45 – 50 minutes, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary based on several factors, including the age of the onions and how many you cook at one time.

Step 4

Once the onions reach the desired depth of color, add 3 tablespoons vegetable stock to deglaze the bottom of the pan. Add more if necessary to scrape up all the brown bits and then season the onions with salt and pepper, to taste.

Step 5

Next, add the sliced mushrooms, dried herbs, and garlic powder to the pan with the onions and sauté until tender, approximately 5 minutes. Add remaining vegetable stock to skillet and simmer over medium-low heat until heated through, about 10 – 15 minutes.

Step 6

Increase heat to medium and add Daikon “noodles.” Cook for another 5-6 minutes and season with salt and pepper, to taste.

Ladle soup into individual serving bowls and garnish with sliced green onion. Serve immediately.

People Who’ve Made This

“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”

“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”

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Want healthy eating to be easier?

Get my Insta-worthy recipe book, full of delicious, whole-food recipes that are free of gluten and added sugar! 

About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results! 

I don't do diets and the goal is never weight loss.  I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day. 

My Top 10 Whole 30 Tips

1.   When pan roasting meat or vegetables with balsamic vinegar, be sure to line your baking sheets first. The balsamic vinegar burns easily and can be very difficult to remove. Lining the pan first makes cleaning up afterwards a breeze.

2.   Flank steak is a relatively tough, but incredibly flavorful cut of meat. For best results, be sure to marinate it in advance and cut it into thin slices against the grain prior to serving.

3.   Buy several rotisserie chickens when they are on sale. Then remove and shred the meat before freezing in individual packages for quick and easy weeknight meals, like our Buffalo Chicken lettuce wraps.

4.   Seafood can be a delicious and healthy addition to your diet. However, it is becoming more and more difficult to know what seafood is safe and sustainable these days. Check out seafoodwatch.org for the best options.

5.   Sugar and other sweeteners are not part of Whole30. However, roasting naturally sweet root vegetables, such as carrots and sweet potatoes, is a great way to add a touch of acceptable sweetness to your meals.

6.   Most packaged salad dressings are not Whole30 compliant because they contain added sugar and other banned ingredients. Fortunately, it’s really easy to make your own homemade versions. Add some fresh fruit to your vinaigrettes for a bit of natural sweetness.

7.   When possible, select a colorful assortment of fruits and vegetables for your recipes. This will add additional textures and flavors to your menu, and a more diverse assortment of vitamins, minerals, and others nutrients to your diet.

8.   Choosing more colorful fruits and vegetables for your recipes also lends more visual appeal to your presentations. Why be bland and boring when you can easily add healthy splashes of color to your table?

9.   Preparing pork loin can be tricky because it is so easy to overcook. For this reason, choose timed oven-roasting over your much-loved slow cooker for consistently juicy results.

10. Fresh herbs are a low calorie way to add tons of flavor to your favorite recipes. You can add them to Whole30-compliant smoothies, salads, dressings, and marinades for a satisfying dose of extra flavor. To save money at the grocery store, grow an assortment at home on a sunny windowsill, deck, or patio, or in your garden. A nice mix of basil, rosemary, thyme, mint, cilantro, and oregano is ideal.

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