The three stages of traveling for a whole foodie:
1. Preparation: You pack ALL of the snacks. Others may poke fun at the number of food items you pack, or how much time you spend thinking about it, but you smile slyly. You know that the last laugh will be yours, when at the end of the trip you have exactly what you need.
2. Ramping up: Maybe you're in a city, and after thirty minutes on Yelp you've pinpointed the exact places you want to eat (breakfast, lunch, and dinner). On the other hand, maybe you're out in the middle of no where. All you have is a little camping stove and a collection of ingredients-- but it's ok, because your planning paid off and everyone else is staring down your dinner with envy.
3. Veggie withdrawal: Whether you've been eating at restaurants or maki g your own food on the go, at some point you reach that point where being not at home is just not the same as being at home. This is the point where I start begging people to "GIVING ME ALL OF THE VEGGIES!!". Being on the go makes it really hard to keep up with all of the fresh ingredients that whole foodies love.
4. Finally. Home. If you're like me, you feel a little like a zombie and in your daze you make something like this: a pile of greens, over flowing from your bowl, topped with some protein and served with some sort of tasty finger licking sauce. YES!!
I don't like calling this a detox--rather, it's nourishment. A big bowl of power ingredients to recalibrate your body and make you feel new again. Energized, powerful; home.
Serves: 4 | Total Time:
For the chicken:
- 1 pound chicken thighs
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 2 clove garlic, minced
- Juice of 1 grapefruit
- 3 springs rosemary
- 1 spring thyme Spring Vegetables:
- Mix of vegetables of choice for roasting - I choose rainbow carrots, sweet potatoes, asparagus, and golden beets
- 1 teaspoon rosemary, minced
- Salt & Pepper
- 1 tablespoon avocado oil
- 1 8-ounce can artichoke hearts, quartered
- 1 cup clover sprouts Goddess Dipping Sauce
- 1 clove garlic
- 1/4 cup tahini
- 1/3 cup lemon juice
- 2 tablespoon olive oil
- 1/4 cup parsley
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- Prepare the chicken: Place the thighs in a ziplock bag or small air-tight container with the salt, Worcestershire sauce, grapefruit juice, rosemary, and thyme. Close container and set in fridge so that chicken can marinate for 6-12 hours. Once chicken is done marinating, preheat over to 400°F. Drain brine from chicken. Place chicken in a medium, oven-safe skillet. Season with pepper, and top with minced garlic. Place in oven and bake for 30-40 minutes, or until chicken reaches internal temperature of 165°F.
- Meanwhile, prep the vegetables: roast any hearty vegetables first (such as beets, broccoli, potatoes, etc) by tossing them in 1 teaspoon of avocado oil, salt, pepper, and minced rosemary. Spread them out on a cookie sheet. Place in over, on the wrack below the chicken, and bake for 30 minutes, or until tender. While those vegetables cook, prep the raw veggies: drain and slice the artichoke hearts; set aside the clover sprouts.
- Lastly, prepare the sauce: place all ingredients for the sauce in a high powered blender and blend for 1 or 2 full cycles until sauce is fully blended and creamy.
- Serve: fill a bowl with a mix of roasted vegetables, artichoke hearts, and sprouts. Top with a baked chicken thigh, and a dollop of goddess dipping sauce. Enjoy!