#primal palate

[thewholesomespoonblog]

It's officially fall (as far as I'm concerned!) and it's time to start creating ALL the pumpkin recipes! These Pumpkin Brownies were chewy, chocolatey, and festive AF - featuring "The Sweet Pack" spice kit from Primal Palate!

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Mara's Day Transcribed by Mom

My day was very good although we didn't have library because it was being painted. It was being painted a really pretty dark and light orange. I still did have some fun making a sand castle with my friends. Today was rainy which makes the best kind of sand to work with because it is sticky and wet. We made a club that plays together each day at recess called Pony Castle Club. You can even bring your own ponies from home. I made up the club. We made homes big enough for the ponies to play in out of sand. 

Somebody else taught my class today in the morning because Claude was at a meeting. The different teacher was called Christelle. We did hand writing with Christelle. She has taught us before when Claude was sick too.

For lunch we had some delicious beef that was kind of soft. You can pick out your vegetables so today I chose shredded carrots and cucumbers. I had two helpings of lunch. After lunch I even got a crisp bread. Crisp bread is like a crunchy brown rectangular cracker that you get to put butter on to eat.

Yesterday and today in PE we started doing some gymnastics. We've done the tuck and roll and balance beam work. I'm really good at it. We ran and jumped on the spring board and that got us over a small box onto the mat. We went to check into gymnastics after school today at Motus Salto however they weren't open until around 5pm and we couldn't wait. Mom's going to check on it another day because I really want to go.

For dinner we had chicken legs. They were so good that I had seconds! Maybe mom will give you the recipe. We also played the dinner game. It earned each of us a little extra time before bed because it landed on that option on our turns. 

So here's the recipe from www.primal-palate.com

Garlic Ginger Chicken

4 chicken legs

1 tablespoon minced ginger

5 cloves garlic, smashed and minced

1/4 tsp Red Boat Fish Sauce

1/4 cup Coconut Aminos

2 tablespoons Kerrygold Unsalted Butter (grassfed butter)

Salt and pepper to taste

Process:

Preheat the oven to bake at 425.

In a small sauce pan, melt butter on low heat.

Turn heat to medium and add the ginger, garlic, fish sauce, and coconut aminos to the butter.

Allow mixture to come to a bubble, and allow to bubble while stirring for a minute or two, then remove from heat.

Place chicken legs in an oven save baking dish. 

Pour sauce over each chicken leg.

Sprinkle each leg with salt and pepper.

Bake chicken at 425 for 45 minutes.

Allow chicken to cool for 30-45 minutes and then enjoy.

Note: We actually let this chicken cool for about an hour before we ate it. The sauce thickened from the butter and chicken fat, and really made the dish that much more amazing.

My Notes:

*I made 10 legs (adjusted the ingredients accordingly) and it didn't take nearly this long to cook maybe 30 minutes but then I backed down the temp. Just eye ball it yourself, my oven runs hot.

**I used tamari because it's what I had. (not Paleo since it contains soy) coconut aminos is what you'd use ideally and can be found at Whole Foods Markets in the States & the UK.

***I didn't add any extra salt. The tamari had enough for me but that may change if using coconut aminos.

****Red boat fish sauce is worth the $, it's very clean in terms of ingredients!!

*****You could probably use on any chicken part it's so tasty!