Last night I stuck these two halves of pumpkin in my oven with a half cup water in each pan, and set the oven on time delay bake at 400. When I arrived in the kitchen this morning, I had squash ready to purée! I didn’t get a picture of this morning’s purée, but it looked exactly like applesauce. Which added to the disappointment when tasting it. It wasn’t bad…but it wasn’t nearly as good as the acorn squash. Not much flavor or sweetness without the cider.
Hot tea, scrambled eggs, turkey sausage patties, half a white pumpkin roasted then puréed with cinnamon, nutmeg, and pear cider
French onion soup, apple slices, grassfed hot dog or chicken apple sausage, leftover chili with some pumpkin stirred in for adults
Almonds, fried pork skins (I’m not recommending this…see below)
Plum-mustard bbqed chicken drumsticks (it was so yummy!), roasted carrots, steamed frozen green beans, kale salad with dressing and raisins, salted almonds
So last night while I was hallowing out my pumpkins and seasoning my turkey sausage, Mr. Wonderful dashed off to the store to pick up a bag of fried pork skins. This was after a major craving for chips of any kind, and a revelation that pork skins are made from approved ingredients (sort of). I tried to explain to him that one of the goals of Whole30 is to break habits and addictions, and he said he wasn’t one bit worried about that as he only wants to lose a few pounds and then go back to eating Kettle potato chips in our otherwise exemplary diet. No plans to break this habit. So, we tasted the pork skins…and…we both thought they were gross. The kids polished off the entire (small) bag during the afternoon. Whatever.
Here’s dinner…it was finger-licking’ good! The carrots were so easy: used a whole bag of precut baby carrots and roasted them in their own pan alongside the drumsticks. Frozen green beans and bagged baby kale finished off this easy meal.
Plum-Mustard BBQ Chicken Drumsticks
10 prunes, simmered in 1/4 water for 2 minutes or until soft, with cooking water (TJs)
2 Tb Dijon Mustard (TJs)
1/2 cup pear cider (TJs)
Himalayan Pink Salt, in grinder (TJs)
8 chicken drumsticks (free range, from New Seasons market)
Purée softened prunes with their cooking water, add to Dijon and pear cider, mixing until nearly smooth. Baste over drumsticks in a glass roasting pan. Season with salt. Bake at 400 for 45 minutes, or until browning and meat easily pulls from bones.