I believe you can savor dessert without gaining weight if you balance the rest of your diet accordingly. The Godfather and I decided long ago to focus our diet on primarily whole foods and I make many things from scratch for our home. We aren’t always perfect, but we do have a pretty great balance between enjoying healthy nourishing foods and the desserts and treats I like to make. For example, the member of this team that has not recently had a baby has maintained his weight within a pound or two at most for three years now. Recently though, I’ve been feeling like we need a reset, something to help us solidify that balance again (me in particular).
I’ve been feeling a little stressed the past few months between closing the bakery, the move, establishing a sustainable yet active post schedule for the blog, adjusting to being a temporary stay-at-home-mom while I job hunt, redecorating our space, and getting back to a happy body place. I’m still working on losing some of the baby weight, and I really want to run another half marathon before the end of June. I’m still working on my own schedule, and oftentimes, workouts other than long walks with the Princess and Dolce and a few pushups just don’t happen. I know it will be fine and I will get everything sorted eventually, but the holidays are coming and I don’t want to lose momentum. And after seeing a few friends try it, I think the Whole30 challenge is a good way to reset, recharge, and re-balance.
Convincing the Godfather to do this with me was another story. He and carbs have a loving long-term relationship and it’s almost sacrilege to consider they take a break. Nevertheless, he listened to my thoughts about it, and agreed to try it for a week at first, then do a full 30 days later. So starting October 7th, we will be doing a Whole 7, then likely another 7-10ish (maybe more) days before Thanksgiving, and another before Christmas. That way there are enough “tests” to baby step into a comfortable place with the challenge and give us the opportunity to winter-stock our freezer with good food. He promised we can do a Whole 30 (all 30 days) in January after the Family Birthdays (both his and Princess A’s are in early January). We even started shopping for Whole 30 friendly foods with this past week’s grocery trip, and he seemed excited about some of the meals I am planning to make.
Even though our challenge doesn’t start until next week, I wanted to try a compliant recipe early to show the more apprehensive member of the house that we were going to be able to eat a lot of the seriously amazing food we enjoy even if he can’t have sugar in his coffee. This chicken came out so good, he asked me to make it again while we were still eating dinner! So this garlic rosemary chicken will be a repeat for next week’s menu. I may even make two at once to have extra for salads or other recipes. The leftovers for lunch the next day were still incredibly flavorful and moist and Princess A LOVED it (like dancing in her high chair until I gave her more loved it). No dry chicken here!
Because it had been a while since I roasted a bird (I usually make it in the crockpot), I referred to Chow.com’s guide for making a basic roast chicken for temperature guidance. Reading the recipe I saw they recommended salting the bird the night before to help the skin crisp. I was roasting the bird in a few hours, so I didn’t have time for an overnight sit, but I tried it anyway and we did end up with some lovely crispy bits of skin. Next time I will absolutely plan to give the bird a light salt rub earlier and let it rest in the refrigerator overnight so we have more crispy skin.
- 1 whole roasting chicken (4-6 lbs)
- 1.5 tbsp olive oil
- 4-5 cloves fresh garlic, minced
- 3-4 4" sprigs of fresh rosemary, rinsed and pat dry
- 1 tbsp kosher salt
- (Optional) The night before roasting, remove the giblets from the chicken, rinse and pat dry. Rub the skin with the kosher salt (you may not need it all depending on the size of your chicken) and refrigerate uncovered in your aluminum foil-lined roasting pan. Mince the garlic and soak in your olive oil.
- Preheat your oven to 425 F.
- To infuse garlic flavor into your olive oil without soaking in advance. Heat the oil in a small saucepan over medium heat, add the minced garlic, reduce the heat to low and cook for 3-5 minutes. Then remove from the heat and allow to cool.
- If you opted not to salt the chicken the night before, follow the procedure in step 1 to rinse the chicken and lightly salt if desired.
- Rub the garlic infused olive oil over the entire chicken and place the rosemary sprigs in the body cavity.
- Put the chicken in the oven, uncovered, and bake for 15 minutes at 425. Then reduce the temperature to 375 and continue roasting another 40-50 minutes (depending on the size of your chicken), until the internal temperature at the thickest part of the meat reads 160 F.
- Remove the chicken from the oven and allow to rest 10-15 minutes before cutting.