Sundays at our house mean one thing: prep! We spend most of the day prepping. We usually start at Whole Foods to hit up the bulk aisle. I get all of my smoothie ingredients, superfoods and spices in portion sized amounts and pay a MUCH cheaper price. Once we get home and unload, it’s time to get to business. My husband started on the pickling stuff first. I’m obsessed with pickled veggies but honestly they can get pricey when buying quality. So he started to make his own…. for me :). Today he made garlic dill pickles and taqueria style pickled veggies which consists of: jicama, carrots, onions, a variety of hot peppers and spices.
YUMMMMM!!! The hard part is waiting to eat them…
Next, we brew our new batches of kombucha. We have been making our own for a few months now. Again, kombucha is something I enjoy very much but can be an expensive habit if you buy at the store. Our boys went blueberry picking this weekend and brought home tons of berries so my husband made a blueberry juice for this weeks batch. Blueberry kombucha?! Um, YES, please!!!
Ps- Yes, we recycle bottles 😉
While my husband worked on bottling up the ‘booch, I was working on dinner which will also be leftovers… and bone broth. This roasted chicken was simple and delicious!!! Oh, and those carrots!!! My husband couldn’t stop raving about them.
Cook time: 90 minutes
What you’ll need:
- 3lb whole organic chicken
- 1 1/2 TBS of ghee (I use the california garlic from Fourth and Heart)
- 1 whole lemon
- 1 1/2 tsp of dried rosemary (I had dried, you can use fresh if you have it)
- 1/2 tsp of granulated garlic
- 1/4 tsp of turmeric
- salt (I use Himalayan pink salt)
- black pepper
- 3-4 large carrots cut diagonally at about 1/4 to 1/2 in. thick
- Preheat the oven to 400 degrees.
- Place the chicken breast down in a 9×13 glass casserole dish and place the cut carrots around the chicken.
- In a small custard glass melt the ghee in the microwave for about 30 seconds.
- Add dried rosemary, garlic and turmeric to the melted ghee. Mix then pour over the chicken. With your hands rub the ghee mixture over the chicken until evenly coated.
- Sprinkle salt and pepper over the chicken and carrots. I measured out about 1/4 tsp of pink salt for the chicken and another 1/4 tsp for the carrots.
- Cut a whole lemon in half and squeeze the juice over the chicken and carrots. Make sure to catch the seeds and toss them out. Place the squeezed lemons on opposite ends of the dish tucked between carrots.
- Put the dish in the oven uncovered and roast for 90 minutes occasionally basting the chicken.
- Once cooked, allow to cool for about 20-30 minutes then carve and enjoy.
Prepare and plan for a week of success! You won’t regret it. Happy Sundaze.