so sorry for not being present lately! I had all my end of year school “stuff” to attend to and I just finished up a conference on creativity…which, by the way, was AMAZEBALLS! I had a birthday thrown in there too and it feels so good to be home now and settled 🙂
The last week of school was brutal for staying on track with clean eating and workouts. Pot lucks and dinners and parties…. It was never ending and I have been feeling terrible! It’s amazing that after we train our bodies with good clean food and healthy workouts , our bodies start craving it! I literally felt like there was a brick house in my stomach!!! Since Monday I’ve been getting back on track with my workouts and eating as clean as I can. At the conference I was at, the lunches were pretty healthy but it’s hard to work around the sauces and the dressings and oils added to everything. It was hit and miss but I did my best. I did take my Shakeology for my ride there and packed yogurt with berries, steel cut oats and hemp hearts for a snack. The afternoons they had snacks of cookie and fruit- I stuck to fruit 🙂 Then when iD get home we’d cook a healthy supper 🙂 soooo here’s what we have been eating
Pesto Chicken Skewers with Sweet and Sour Thai Cucumber Pasta
2 breasts of chicken
Home made pesto – see recipe below
Cut chicken into cubes
Marinade in the pesto for about an hour. Put on skewers and BBQ till cooked – approximately 15 min.
Throw in a blender and freeze in ice cube trays – way too easy! We do 4-5 batches and it lasts us a long time.
For the chicken we used 3 cubes 🙂
Fixers it’s 1red for the chicken and 1/2 a blue and 2 tsp for the pesto 🙂
3 Tblsp lemon juice
3 Tblsp Olive oil
2 Tblsp white vinegar
1/8 dried dill
1/8 tsp garlic powder
1/2 tsp fresh garlic
2 cups of cooked chickpeas
1/4 cup of fresh cilantro
1 1/2 English cucumbers
1 cup of sweet peppers – we used all three colors
1/4 finely chopped onion
2-3 large carrots
2 Tblsp honey
2 Tblsp rice vinegar
1 Tblsp sesame seeds
1 Tblsp chia seeds
Combine the 1st 9 ingredients with 1/2 a cucumber chopped – the longer you let this marinade the more intense the taste will be
Spiralize the rest of the cucumber and carrots
Whisk the honey and rice vinegar and pour over salad
Drain chickpeas and cuc…add and toss and top with seeds. Enjoy!
Fixers 1yellow 1 1/2 green and 1/2 an orange – 2 tsp.
This serves 3
Roasted Spaghetti Squash
Put oven to 375 F
Cut squash in half and “gut”
Brush both sides with olive oil and season with salt and pepper
Place face down on a baking sheet and roast for 40 min.
Scrape the inside with a fork and it will look like spaghetti! Wicked cool
Heat pan on medium high
Add 2 tsp olive oil
Add 4 boneless Porkchops and sear on each side for 1 min.
Remove from pan. Lower heat to medium
Add 1/4 cup of minced onion and 1 Tblsp of minced garlic. CarmeliZe 🙂 for about a min.
Add 1/4 cup of basil
1/2 cup of quartered cherry tomatoes
1 tsp dried oregano
Cook for about 2 min.
Add the seared Porkchops and cook for an additional 2 min on each side topping them with the tomato mixture.
Top your spaghetti squash with the Italian Porkchops! Yum!
Fixers – 1 red, 2 green and 1 tsp
4 small potatoes chopped with skin on
2 small sweet peppers
3 large mushrooms
3 Turkey breakfast sausages
1/2 cup of cheese – we used herb and garlic feta but anything goes
Parboil your chopped potatoes
Toss them in 2 tsp olive oil with a little salt and pepper and roast at 400 F for 20 min
While they are roasting , chop up your veg and cook your sausages and chop them too.
Top your potatoes with veg And sausage. Whisk eggs together and top the frittata.
Bake for 10 mins at a reduced temp of 350F
Sprinkle shredded cheese on top and bake for an additional 5-7 min till cheese is melted.
Makes 3 servings
Fixers – 1 1/2 yellow, 1 1/2 red, 1 green, 1 blue and 1 tsp.