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 Johns from the Kansas City area. Both guys have made significant health changes to their lives and still eat and cook barbecue. Both guys also ride bikes together as part of this new way of life for them. Brian has worked with a nutritionist to help him develop the ideal diet for his barbecue journey. He watches his carbs but has not entirely given them all up. Todd is the owner of Plowboys BBQ joints all around the Kansas City area and is also a former American Royal World Champion. Our experience This new found and different way to enjoy barbecue has not limited the way we grill or smoke almost daily. The only thing that has changed is our prep of proteins. We still love our sugary rubs that produce that sought-after bark on pork and chicken, but we use them sparingly versus applying liberally with every cook. Also, know that we will sample those crazy sweet competition offerings but in much smaller portion size and frequency than in the past. Because barbecue is our world and is composed of all things BBQ, we are not sure if any other type of diet would work. We can testify that the pounds and inches are disappearing. Our energy levels seem to be in- creasing while our blood sugar lev- els are also dropping. We know that all of these changes could improve even more if we were stricter to the plan, but our goal is to keep the process going while not sacrificing our love of all things BBQ! With any significant diet change, you will want to make sure that a doctor has checked you out and verified that it is safe for you. Make sure and do your research. Talk to others who have done what you are thinking about doing. It's always better to be safe than to be sorry as we want you around to have fun BBQing for years and years regardless of which diet or non-diet you are on.  Grilled Lime Coconut Chicken with Avocado Salsa By Janet Phelps Ingredients: 1 1⁄2 pounds boneless skinless chicken (thighs were used in photo) Marinade: 2 garlic gloves, minced 3 Tbsp Coconut Oil, melted 1⁄4 C cilantro, chopped Juice of 1 Lime 1⁄2 tsp cumin 1⁄2 tsp paprika 1⁄2 tsp salt 1⁄2 tsp black pepper Avocado Salsa: 2 avocados, diced 10 grape tomatoes, diced 1⁄4 cup red onion, chopped 1 jalapeno, seeded and chopped (op- tional) 1⁄4 c cilantro, chopped Juice of 1 Lime Salt and pepper to taste (or for a little more spice Cajun seasoning) Directions for Chicken and Marinade: 1. In large bowl, warm the coconut oil for about 30 seconds or until melted in microwave. 2. Whisk all other ingredients for the marinade into the coconut oil and set aside. 3. Wash and dry chicken thoroughly and then place in marinade. 4. Mix thoroughly until the chicken is fully coated in the marinade. You can use right away or cover your bowl in plastic wrap and allow chicken to marinate for 30 minutes to 1 hour. 5. Grill chicken over medium-high heat until internal temperature is 180 degrees. Directions for Avocado Salsa: 1. While chicken is marinating, combine all the ingredients for the salsa in a small bowl. Cover with plastic wrap in the fridge until ready to use. - 6 SEPTEMBER 2019 

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