Butternut Squash Chicken Mash Taken Up a Notch

Here's a recipe that I would definitely make again - with a couple of minor changes.  I found the original recipe for the Butternut Squash Chicken Mash on Pinterest from Paleo at Home.  I followed the recipe almost closely, except for using shredded kale and Brussels sprouts instead of spinach because that is what I had on hand.  And except for the "magic" I added which I think took the mash over the top (Paleo Grandad gave it four bacon strips). Next time, instead of cutting up and baking fresh butternut squash, I will use the organic frozen butternut squash I get at Save-On for $3.99 a bag - it is worth it to me to save time (and work).

If you haven’t heard about bone broth before, you are about to now.  It is another great food that I discovered since I started the Paleo lifestyle.  Besides being incredibly healthy, it is almost like drinking gravy (but you aren’t!) without the fat and carbs.  Besides bacon, what could be easier to add to your diet?

Broth (or stock) is a highly nutrient dense food – it is an excellent source of minerals and is known to boost the immune system and improve digestion. It’s high in calcium, magnesium and phosphorus and supports your joints, hair, skin and nails due to its high collagen content. I’ve read that it helps eliminate cellulite as it supports smooth connective tissue – bonus!

I think the Paleo Mom explains it well:  “Glycine and proline are two key components of connective tissue, the biological “glue” that holds our bodies together. There are many types of connective tissue and these two amino acids feature prominently in most of them, from the cartilage that forms our joints to the extracellular matrix that acts as a scaffold for the cells in our individual organs, muscles, arteries etc. Without these two amino acids, we would literally fall apart. So, it is no surprise that we need these two amino acids to heal, not only gaping wounds, but also the microscopic damage done to blood vessels and other tissues in our body caused by inflammation and infection. In fact, glycine is known to inhibit the immune system and reduce activation of inflammatory cells in your body.

Growing up in the 1950's (or mid-century as they say on the Antiques Roadshow - nice to know we are considered antiques), you probably had the big Sunday dinner in the early afternoon, as I did.  My parents did not have much money and we had a family of six, but we always had a big dinner on Sundays, usually with aunts, uncles and cousins added.  Or we would go to another relatives house for dinner.  Supper later on would be sandwiches made from the leftover roast meat - I think it is a prairies thing.

My parents both grew up on farms and my grandparents raised their own livestock, planted crops and gardens.  My Mom's family had eleven children and my Dad's nine - a lot of mouths to feed and, amazingly, they only ate what they grew themselves.  Unfortunately, that included grains in homemade bread, cakes, pies and cookies, and lots of sugar so that is what I learnt to eat and why, I think, to this day after I have eaten my evening meal, my body starts craving something sweet.

Reading other websites/blogs, the sugar cravings especially after meal seems to be a common problem even with the younger generation.  Some people never get over it, they just try to control it as much as possible - I am in that category.  Jason Sieb on Everday Paleo (follow the link to get the whole post) explained it well, I think.

Friday night dinner - always a challenge as it is the end of a work week and I want something tasty and that doesn't take too long to put together.

I had thawed some chicken legs and threw together a quick tequila lime marinade before I left for work, put it all together in a plastic zip bag and left it to marinate until I got home about 4:30 p.m.  I prepared the Kale Salad first (as the vinaigrette softens the kale and seems to make easier to digest), while pre-heating the oven.  The drained chicken legs went into the oven on a foil-covered baking sheet.