He tends his flock like a shepherd: He gathers the lambs in his arms and carries them close to his heart;
he gently leads those that have young
. {Isaiah 40:11}

02 May 2013

"Best Fajita Marinade"

 We are headed towards a Paleo diet in our house.
I won't say we're committed... it's more like a modified version of it.
For those of you who don't know what Paleo is here's a condensed version.
aka caveman diet, it gets you back to eating like they did WAY back when. no grains, 
no corn, no legumes - that means peanuts (which I recently cut out anyway because 
apparently it made Baby J's eczema flare up), little to no dairy (butter and ghee are a.o.k.), 
lots of naturally full fat stuff like beef, coconut, avocados, nuts, and loads of veggies. 
We've been working our way towards this diet for a few weeks now and I honestly feel better and have more energy than I've had in a while. Now, keep in mind that I have also been in a pregnant or recently pregnant phase for over five years straight. So my return of energy may be due to Baby J's 6 month birthday that is fast approaching even though I am still not getting a full night's sleep. Either way, the weight seems to be falling off faster as I have been losing weight at a noticeable rate. It's enough reason for me to keep going.
So all of that is to intro you into this yummy recipe that is quite possibly THE best fajita marinade, as the original sharer of this recipe assures me it is. (Found here.)
As usual... I tweeked it EVER so slightly and here's what I ended up with... 

What' You'll Need:
1 lb chicken thighs
1/2 cup fresh lime juice
1/4 cup oil (I've used peanut but ghee, coconut oil, or palm oil may be better)
3 garlic cloves, minced
3 tablespoons fresh cilantro, chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
What To Do:
Mix the marinade in a large bowl, whisk well, add chicken thighs and stir to cover. Let sit for at least an hour. Then grill them up! For the chicken thighs on a gas grill it takes 8-10 minutes to grill through (4 mins on each side). Once done, place on a plate and tent with foil for 5-10 minutes. Slice meat thinly against the grain and enjoy! 
We eat ours over salad greens with peppers and onions cooked on the grill with salt and salt, cherry tomato pureed in the blender,  guacamole, and a touch of sour cream. I've made this twice in the past week. 
So delicious!

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