I’m back!

July was insane. ISR lessons for the kid, business planning and prepping to open a gym for the adults, and lots of family and friends get togethers. I’m back though and what better way to make up for my absence than with a GREAT easy paleo recipe for Honey lime sesame chicken with a warm Asian slaw!


I came up with this in the moment so I really didn’t measure anything just mixed and tasted until it was good.

3/4 head of cabbage sliced thin
3-4 carrots grated
1 1/2 Tbls sesame seeds
Sauté in skillet with sesame oil and a little bacon fat (can leave out the bacon fat)
Add salt and sprinkle in sesame seeds and toss/stirring often (I over cooked mine a bit I wanted my cabbage to stay a little brighter but it was still crunchy) I’d say 5-10 mins. Add dressing and stir and toss to warm dressing.
2 heaping scoops of almond butter
1-2 Tbls of sesame oil
1-2 Tbls of apple cider vinegar
1-2 Tbls of fresh lime juice
1-2 table spoons of sesame seeds
Whisk everything in a bowl taste it before you pour over slaw. Adjust flavors as needed.
Serve warm or cold.

Package of chicken thighs (skin on)
Salt and pepper
Sesame oil
Honey (local raw is best)
Preheat oven to 375
Season both sides of chicken thighs with salt and pepper
Heat oven safe skillet on stove top burner and add 1-2 Tbls of oil to pan (enough to coat and then a little more).
Once oil is hot place chicken thighs skin side down in oil. Fry 5-8 mins in the oil. Once you have a great brown color on the skin and it’s crisping up flip over to skin side up. Fry another 5-8 mins.
Drizzle each thigh with a little honey and put the skillet in the over to finish off cooking for about 20-25 mins.
Once out of the oven drizzle a little more honey and squeeze some fresh lime juice on top.


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