I've noticed that somethings seem really complicated when you are just thinking about them. Then, when you go to write them down, they're actually really simple. What has the mind doing jumps and loops and flips is actually straightforward once laid out in order.
This is one of those things: something I thought was complicated, until I wrote it down. And then? Relief. Like most seemingly complicated things, this is something I've been rolling through my mind for weeks on weeks on weeks. Because I'm not someone that just makes moves--I'm someone that really thinks things through before making any motion at change.
Now I know what you're thinking: What change? Why all of the thinking and mulling? Well, it's time I just lay it out there: my diet is far from strictly Paleo these days. Ok, ok, if you are going to scorn me, go ahead and do it now. Go ahead. After all, I just ate a spoonful of peanut butter. I'm totally ok with it, and here's why.
When I first decided to eat a Paleo diet, I was searching for a way to have more control. I've learned I can be a bit of a control freak. I should say, I've always been a bit of a control freak. It was about getting the most nutrition out of every bite. And that I was, but I was eating less and over all was getting less nourishment into my body. I know that now, but there was no way to know that until after some reflection. It's funny how the turn of a new year causes us all to reflect a lot, isn't it?
So where does that leave me? Well, if you compared my dinners to a Paleo textbook I'd say I still get at least a B. I still believe in making our meals at home, and making them as wholesome as possible, with no refined ingredients. But I also recognize that I feel better eating a bit of cheese than I do inventing some sort of cheese-spin off out of nuts.
I've always had great faith in the universe as a whole: everything falls together for a reason. And at this point in my life, things just made sense. We're still in the real estate market, and in this competitive market, making Yellow Dal for dinner on occasion helps us save a buck or two. There are still no grain flours in my kitchen, the single bag of chips is a remnant from a recent potluck we hosted.
What does this mean for this blog? Nothing, as far as I'm concerned. At least not right now (who am I to speak of the future?). I started leaving the word "Paleo" out of my recipes months ago, frustrated with the stigma around labels. I'll continue to cook what I love to cook the most, in hopes that you'll love it too: wholesome, real food that will nourish you, through and through. Just like this recipe! Organic chicken, smothered in a sweet-and-spicy Sriracha barbecue sauce (one that you could easily make strictly Paleo using my Sriracha recipe, or simplify by using the store-bought stuff), skewered on a kabob with colorful peppers, onions, and zucchini. And don't forget: extra sauce for dipping! It's full of flavor, and it's everything your dinner desires are asking for, regardless of diet choice (though I will add, it is Paleo-friendly and gluten-free).
Serve it with a side of oven-baked sweet potato fries! *Swoon*
Serves: 4 | Total Time:
- 1 pound chicken thighs, diced into bite-sized pieces
- 2 bell peppers, various colors, diced
- 1 onion (I use yellow but red or white are fine as well), diced
- 2 zucchini, sliced
- 2 cups crimini mushrooms, halved Maple Sriracha Barbecue Sauce
- 1 tablespoon olive oil
- 2 cloves garlic
- 1/4 cup Sriracha
- 1/2 can of tomato paste (3 ounces)
- 1 teaspoon apple cider vinegar
- 1 teaspoon Worchestershire sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon onion powder
- 1 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 tablespoons maple syrup
- Prepare the sauce: place all ingredients in a high powered blender and blend for 1 minute on “Sauce” mode until smooth. If you do not have a blender, simply mince the garlic very fine and them whisk together all of the ingredients.
- Toss the chicken in half of the sauce (reserve the other half for dipping!). Allow to marinate for at least 3 hours.
- Prep the kebobs: preheat oven to 375°F. Assemble the kebobs: skewer the chicken and vegetables onto kebobs sticks in alternating patterns until all of the ingredients are used. Place in a single layer on a cookie sheet (you may need to use two cookie sheets), and put in preheated oven. Cook for 15 minutes, and then rotate each skewer, and cook for 15 more minutes.
- Serve warm, with extra sauce for dipping.