Yes, I mean your thighs. You need to love them, say nice things to them, appreciate them for all the moving around place to place they get you, and strong lifting they help you out with. Say thank you and look to them like a friend you love so much you sort of overlook their little dimples, i.e., they are always late, they don’t like to try new restaurants, they snort milk when they laugh, you know, you love them, dimples and all. So love your thighs.
Enough about that though, I think you should get to eat them too! Ha, I mean chicken thighs of course.
People are deeply afraid of fat, why? I don’t know. Fat is good for you, in moderation of course, and particular kinds of fat are especially good for you. The additional fat in a thigh is not considerably higher than a breast either 22 to 36 grams is the difference and well worth the extra flavor and enjoyment you will get from your- not so dry- meat.
Also, if you check out my vid on how to save money at the co-op you will also discover that you can buy free range, organic chicken thighs at the co-op for about the same price as chicken breasts loaded with chemical gunk which is CERTAINLY not healthy.
Below is a great recipe to help you get over fat fear and love your thighs!
All you need is 1/4 cup of Truffle olive oil (go to Vinaigrette to get this delish stuff), 1/4 cup of white balsamic vinegar, 2 tbsp of dijon mustard, season with Kosher salt and pepper.
Whisk all that up for your thigh bath….
Let your thighs chill in the fridge for 1-2 hours and let’s prep some squash to go with them. Cut a butternut squash into 4 portions and coat the top with afore mentioned yummerific truffle oil and bake in the oven at 450 degrees for 50 minutes. When it is roasted up, (and cooled off- don’t burn yourself) scrape out the seeds, peel off the skin and add to a mixing bowl with 1 tsp. of Agave nectar, 1/8 cup of balsamic vinegar, 2 tsp. of Penzey’s north woods seasoning, salt and pepper to taste. Blend it up with a mixer or -I like to use my hand held cuisinart blender for this.
To make everything ready to grab and go for a healthy lunch I ALWAYS portion my food out. Start with containers and add the squash. Then take your good lovin’ thighs out of their chill and cook them up on a grill- it is winter, I use my George Foreman- just love that guy. 7 minutes on a foreman is perfect cooking for them and then you can plop a thigh on top of your squash container.
Pop your containers into the fridge and in the morning GRAB & GO! If you have salads portioned out (coming soon to the blog) you can grab one with this, if not stop at your local grocery to grab some greens. Saddle up to the salad bar and you’ll have the perfect side to go with your squashed thighs. And trust me, if you are struggling with loving those real thighs of yours, this dish will help squash down their size. It’s healthy fat and a great delicious low calorie meal.