My daughter was crying/whining in her crib for a few hours on and off in the wee hours of the morning. When she finally went to sleep and I passed out again, the next thing I knew my 3 year old was waking me up at 7:15!!!! I haven't slept that late in awhile.
Then, of course, I was all scatter-brained and in a fog because I was so behind. I had a massage appointment to get to and then a pedicure! I had a nice day of pampering, until I got home and all hell was breaking loose. Life.
I had a bigger breakfast because I knew I wouldn't be home until lunchtime.
Scrambled eggs, spinach, 1/2 whole wheat toast with wholly guacamole, and blueberries.
When I finally got home I was starving. Lunch was amazing!
Chicken, salad, and quinoa.
For a snack I made an AMAZING Shakeology.
Café Latte Shakeo, peanut butter, milk, and 1/2 banana. YUM!!
I put my daughter down for a nap around 3pm....it is now 8pm (while I'm typing) and she has not woken up. I've heard her a few times and she's moved around a lot, but I guess she's not feeling well and really needed the rest!
While Bella napped, Duncan and I had some one-on-one time. He helped me again with dinner. Anyone that knows me knows that I LOVE Chinese food more than anything. If I could eat Chinese food for every meal, every day (and afford it) and it be healthy...I would be in heaven!!
So...when I can make my own Chinese and love it enough to say, "Hmmm...this is better than takeout!" then it's definitely a keeper!
The recipe is super easy. I changed it a bit from the original, but for the better.
- 1.5 lbs chicken, small cubes
- 1/4 cup flour
- 2 Tbs EVOO
- 2 broccoli heads, chopped
- 8oz mushrooms, chopped small
- 1 cup water
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tsp garlic powder
- 1 tsp ginger powder
In a large skillet, heat oil over medium heat.
Coat the chicken in the flour and add to the skillet.
Cook until chicken is no longer pink.
While the chicken is cooking, mix the water, honey, soy sauce, garlic powder, and ginger powder in a small bowl.
Once the chicken is cooked through, add the wet ingredients.
Add the broccoli and mushrooms and cook until vegetables are tender, about 5 minutes.
At this time, I added my already cooked rice to the same skillet to help absorb the liquid.
**21 Day Fix: A serving is 1.5 cups.
1 Green, 1 Red, 1 tsp, 1 yellow
I slacked on water today since I was on the go, but I ended up with 9 cups.
No comments:
Post a Comment