Roasted Delicata squash is delicious topped with a Parmesan-herb crust. The edges come out crisp, golden and delicious. Whether you serve it as a healthy snack or a side dish, this roasted delicata squash recipe is always a winner!
Parmesan Crusted Delicata Squash
Delicata squash has thinner skin than acorn and butternut squash, which is edible. It’s only available late summer and early Fall, so now is the time to take advantage! If you’re looking for more delicata squash recipes, you will also love this Delicata Squash With Chicken Sausage Mushroom Stuffing, it’s so good!
Wish you could work out anywhere … including your home? via GIPHY We have the giveaway for you! ProSourceFit is our favorite destination for buying workout equipment (so much so that we’re an affiliate), and today they are giving one lucky continental U.S. reader not just one but five (!) of their hottest home gym goodies. Total value is more than $125! Check them out … and then be sure to enter below! 1. Dip Station Build strength in your triceps, chest, and shoulders with this heavy duty Dip Station.The adjustable parallel dip bars allow you to safely perform a…
It’s Game Day—are you craving sticky, savory, and spicy Chinese Chicken Wings? This simple and easy 5-ingredient Whole30 appetizer recipe will surprise you and your guests with its super low effort-to-deliciousness ratio. It’ll be our little secret!
Two-ingredient marinade
The secret to this crowd-pleasing recipe is my All-Purpose Stir-Fry Sauce mixed with my Whole30 Sriracha! The sriracha adds a little heat (though not enough to make the kids complain) and loads of umami, so you should use it even if you don’t love spicy food. Trust me!
If you don’t have any sriracha, you can still make some killer Chinese chicken wings using just my All-Purpose Stir-Fry Sauce. And I know you must have some of my sauce in your kitchen by now. Haven’t I nagged you enough times about why you must shake up a bottle of this game-changing sauce/marinade/dressing or buy some at a participating Whole Foods Market location?
Can you make Chinese Chicken Wings in an air fryer or on the grill?
Yes to both! However, you’ll probably need to air fry in batches due to the limited capacity of most air fryers. You can cook them in the air fryer at 375°F for about 20 to 25 minutes, flipping the wings over at the halfway point. If you’re grilling the wings, cook them over medium heat for about 20 to 25 minutes, flipping every five minutes, until cooked through and the skin is browned.
How long do you marinate the wings?
It all depends on how much time you have. The Chinese Chicken Wings taste better if they’re marinated for at least 4 hours and up to 24 hours. However, they still taste amazing if you mix them in the marinade and pop them in the oven right away. It helps that you’ll be tossing the cooked wings in the umami-packed marinade right before serving them.
Can you substitute other chicken cuts?
Definitely! I’ve used this exact marinade on a spatchcocked chicken, chicken thighs, drumsticks, and breasts. The chicken is done cooking when thighs and drumsticks reach 165°F in the meatiest part and breasts reach at least 150°F. (This link will explain why 150°F is okay.) My favorite meat thermometer on the planet is this one.
What else can you make with All-Purpose Stir-Fry Sauce?
So many dishes! If you’ve got leftover sauce, head on over to this continually updated post on how to use All-Purpose Stir-Fry Sauce on ALL THE THINGS. Don’t worry: there’s enough variety that your family won’t even notice that you’re using the same sauce every day!
3 pounds chicken wings, cut into drumettes and flats
1 tablespoon toasted sesame seeds (optional)
2 scallions, thinly sliced (optional)
Method:
In a liquid measuring cup, whisk together the All-Purpose Stir-Fry Sauce and Whole30 Sriracha.
In a large bowl, toss the chicken wings with ½ cup of sauce. Reserve the remaining ¼ cup of sauce—you’ll use it to toss with the cooked wings at the end.
Heat your oven to 400°F convection or 425°F non-convection with the rack in the middle position. While the oven heats up, place the chicken wings in a single layer on a wire rack on top of a foil- or parchment-lined rimmed baking sheet.
Roast the chicken wings for 20 minutes and then flip the wings over and cook for another 15 to 20 minutes…
…or until the chicken is browned and the flat bones are a little wiggly. Make sure the wings don’t get too dark!
Toss the baked Chinese Chicken Wings in a bowl with the reserved ¼ cup of sauce.
Sprinkle on toasted sesame seeds and scallions (if using)…
…and serve up with plenty of napkins!
Want More Game Day Wing recipes?
Here are some of my favorite paleo chicken wing recipes!
Sticky, savory, and spicy Chinese Chicken Wing are an easy 5-ingredient Whole30 appetizer recipe that will surprise you and your guests with its super low effort-to-deliciousness ratio
¾ cup <a href=“https://nomnompaleo.com/purpose-stir-fry-sauce” target=“_blank”>All-Purpose Stir-Fry Sauce</a>
1 tablespoon Whole30 Sriracha
3 pounds chicken wings (cut into drumettes and flats)
1 tablespoon toasted sesame seeds (optional)
2 scallions (thinly sliced (optional))
In a liquid measuring cup, whisk together the All-Purpose Stir-Fry Sauce and Whole30 Sriracha.
In a large bowl, toss the chicken wings with ½ cup of sauce. Reserve the remaining ¼ cup of sauce—you’ll use it to toss with the cooked wings at the end.
Heat your oven to 400°F convection or 425°F non-convection with the rack in the middle position. While the oven heats up, place the chicken wings in a single layer on a wire rack on top of a foil- or parchment-lined rimmed baking sheet.
Roast the chicken wings for 20 minutes and then flip the wings over and cook for another 15 to 20 minutes or until the chicken is browned and the flat bones are a little wiggly. Make sure the wings don’t get too dark!
Toss the baked Chinese Chicken Wings in a bowl with the reserved ¼ cup of sauce. Sprinkle on toasted sesame seeds and scallions, if desired. Serve immediately.
You can cook them in batches in the air fryer at 375°F for about 20 to 25 minutes, flipping the wings over at the halfway point.
If you’re grilling the wings, cook them over medium heat for about 20 to 25 minutes, flipping every five minutes, until cooked through and the skin is browned.
You can marinate the wings for up to 24 hours in the fridge before baking them.
I am so glad it is finally starting to feel a little like fall! I hope it is where you live too! Peak apple picking season for many areas is the next few weeks, for those of you who go, check out my Crock Pot Applesauce and Crock Pot Apple Butter! Nothing beats fresh and homemade!
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!
THE DETAILS:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
*Green salad includes 4 cups romaine, 2 scallions, ½ cup each: tomatoes, cucumber, chickpeas and 2 tablespoons
light vinaigrette.
**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits,
snacks, dessert, wine, etc. (more…)
Instant Pot Indian Chicken Pulao is a lighter cousin of chicken biryani, a great gateway dish for someone new to Indian food. Similar to a rice pilaf only with chicken and aromatic spices.
Instant Pot Chicken Pulao
Chicken Pulao is also much lighter than chicken biryani, and it’s absolutely delicious! If you’re a fan of chicken and rice, you will love this less popular one-pot Indian dish. And bonus, thanks to the pressure cooker it takes about 30 minutes start to finish! You can see more Instant Pot recipes here.
This classic pumpkin roll recipe is made lighter than traditional recipes with a delicious pumpkin spiced sponge cake and a light cream cheese filling.
One of the things I thought a lot about when pregnant with twins was food. Not only because my appetite was off the charts, but also because it was hard to imagine what dinnertime would look like once we added two newborns in to the mix. When I had my daughter, I learned (the hard way) that on many nights, even the simplest of dishes was almost impossible to cook — and maybe even harder to eat — when you had a little one cluster feeding or teething or going through a developmental leap or just needing extra comfort (read:…
Oh, motherhood. It’s done a million different ways — and there are a million different ways that you can second guess yourself or feel like you’re not doing it right. Especially when you’re a new mom. Or, you’re a mom who’s entering a new phase of her life (like, having another baby, deciding to go back to work or stay home, making a career or relationship change … the list goes on!). That’s why we’ve rounded up some of our favorite podcast eps that touch on motherhood. They’re real. They’re funny. They’re insightful. They’re helpful. And they’ll help you feel…
If you want to relax and enjoy a healthy, Whole30-friendly no-cook meal at home in your pajamas, this simple Tuna Poke with Avocado will do the trick. And if you’ve got a bottle of my super versatile All-Purpose Stir-Fry Sauce on hand, you can toss this savory and spicy dish together in just 10 minutes!
What is poke?
I first tried poke (pronounced: pō-ˈkā) on my honeymoon in Hawaii many, many years ago. (MANY.) After researching local food that I wanted to sample on our trip, I put together a list. On the top of the list? Poke—a diced raw fish (e.g., ahi tuna) dish tossed with sea salt or seasoned soy sauce, chopped kukui nuts, scallions, seaweed, and limu (a type of brown algae). It’s like a sashimi salad with a sunny Hawaiian spin!
Poke isn’t just found in Hawaii anymore. These days, you can walk into a poke bar on the mainland and mix and match a bunch of different poke variations with a myriad of toppings. Still, it’s tough to find a Whole30 version when you’re eating out, so I decided to make one myself. The result: a super-easy, flavor-packed poke featuring some of my favorite ingredients!
What makes this tuna poke Whole30-friendly?
When you order poke at a restaurant, the sauce is typically made with soy sauce—an ingredient to be avoided while on a Whole30 because it contains soy and gluten. However, for this homemade version, you can use my paleo-friendly All-Purpose Stir-Fry Sauce mixed with my Whole30 Sriracha as a zingy and umami-packed replacement for the soy sauce. This tuna poke is Whole30-compliant and tastier than what you’d get when you order out—I promise!
To keep this dish paleo and Whole30-friendly, I serve the poke as-is or on a bed of salad greens or cooked cauliflower rice. You can also wrap it up in toasted seaweed (e.g. SeaSnax is one of my favorite brands) for a tasty hand-held meal!
How do you source the tuna?
Very carefully! You should buy sushi- or sashimi-grade tuna at a Japanese or seafood market that you trust. When in doubt, ask the fishmonger for recommendations and don’t be afraid to ask questions about their handling practices, storage, processing, and turn-over. Sushi-grade tuna is pricey (and you don’t want to get sick!) so do your research before buying raw tuna. Also, you should always bring an ice pack and an insulated bag with you so the tuna stays chilled until you can put it in your home refrigerator.
Can I use cooked protein in this dish?
Definitely! This dish tastes great with cooked seafood like shrimp, salmon, or octopus.
Can you make it ahead of time?
Not really. I mix up the tuna poke right before I serve it so the dish is as fresh as possible. If you do make it ahead, put it in the refrigerator immediately and eat within 4 hours. Safety first, people!
