Its been a while.
Between getting engaged, losing my wedding venue and moving (yes, moving!) I haven’t had the time nor the mental energy to sit down and commit to a post. But in the weeks that have passed, a lot has changed. I am sitting in my new living room with my new view of the Manhattan sky line, I have appointments with potential wedding venues and my healthy diet has been on track. Everything gets put into perspective when you go through trials. Before Brent and I moved, the potential move hung over my head and stressed me out. I was depressed over having to start over looking for a new wedding venue. But that all changed when we got the keys to our new home and started the moving process. Moving in general sucks. The only good thing is the fresh start and forcing yourself to get rid of things you don’t need. For five long days, we made a million trips from one apartment to the other with a shopping cart and a dolly. I didn’t think of our wedding once during the move and when the move was finally done, I was so appreciative that I could check one thing off my list. And you can imagine my relief after Brent and I moved heavy furniture with just the two of us and one out of two elevators out of order. One thing is certain, looking for a venue will be a cake walk compared to this move.
I won’t lie, the next few posts are back logged from when i was cooking regularly. Brent and I have been surviving on take-out for 3 meals a day, for 7 days straight. The day we moved in, I made a breaded tilapia filet with broccoli and mac and cheese. It was all we had in the new place but was so happy to use my new kitchen! Below is a hearty low-carb dinner that was thrown together last minute. If you’re paleo, this is 100% paleo. If you’re not paleo, this is 100% delicious and just so happens to be low carb.
Roasted chicken with sauteed cabbage and sweet plantains.
To start, I preheated the oven to 450*. I lined a baking pan with foil (for easy clean up) and placed well seasoned chicken thighs and drumsticks in a single layer. Roast the chicken for 30 minutes on each side.
While the chicken is roasting, prepare the sides. For the cabbage, i shredded half a head of cabbage and sauteed with a sliced of chopped bacon. The bacon drippings made for a nice base for the cabbage. Season the cabbage with salt and pepper and saute over a medium heat for about 10 minutes or until cabbage reaches desired texture.
To plate, i served B 3 pieces of chicken, a cup of the sauteed bacon cabbage and half of a plantain that was lightly fried in olive oil. I had 2 pieces of chicken.
A simple, healthy, and delicious dinner for any week night. Just give yourself a little extra time for the chicken. I like mine with a nice crispness on the skin.