- coconut oil
- spaghetti squash
- free range organic chicken drumsticks
- ripe plantains “the blacker the better”
- white vinegar
Rub/squeeze lime on the raw drumsticks and season with your salt, paprika and a pinch of cumin.
Now put the drumsticks in the oven for at 350F for 20mins “you don’t want the chicken to cook to be completely done yet”
Multitask and cut the spaghetti squash in half, stab it with a fork a few times and stick it on a baking pan that is filled water and bake at 350F for 60 mins.
Stick 1 tomato, 5 peeled garlic cloves, half a teaspoon of white vinegar in the blender, and until its completely liquefied.
Take drumsticks out the oven and completely remove the bones including the cartilage and chop away.
Chop onions and mushrooms.
Now saute onions, mushrooms and liquid mix for 15mins on mid with half a tablespoon of coconut oil.
By now the spaghetti squash should be done.
Remove seeds and shred the interior of squash and stick it in the pan of chicken.
Saute chicken and spaghetti squash on low for 5-7 min.
Peel and chop plantains and deep fry them in coconut oil until golden brown on both sides.
Now eat and don’t forget to put a sliced piece of avocado on top of your meal .:)