Today Brandon and I had a chance to share the most recent events in our lives with our church community. Brandon meets with our pastor once a week to hang out, have breakfast and talk about life together. During this time he […]
Month: February 2012
A beautiful 65 degree day! Had a nice 2 mile run outside around the neighborhood with Brandon. Then he installed our new pull up bar. (I can’t do pull-ups so I should probably call it something else!) I had Brandon put me up on the […]
Early morning for Brandon and I. We got up at 5am and went to the gym for day 2 of our training. We were lucky enough to get into the Philadelphia Broad Street 10 Miler. One of the largest 10 mile races in the United States. It sold out to 30,000 people in 4 hours!!! This will be my second long distance run and don’t ask me how but Brandon signed up to join me. This will be his first ever run. He is not a runner, he comes from a swimming background and has a hatred for Running. He can run, he just doesn’t like to. In July Brandon shattered his elbow on a mountain bike ride in Western Maryland. He had to have emergency reconstructive surgery and was laid up for a long time. He was unable to work out, move his arm, get dressed on his own etc… for about 2 months. Now that he has 90% (+/-) mobility in his arm, he has started back to the gym. He really enjoys triathlons and wants to do some more, so I guess that goal is kind of forcing him to hit the road in his sneakers. FINE BY ME- I can’t wait to run 10 miles with him.
We were both pretty tired this evening so for dinner we made a quick chicken dish:
- 1 C. Fresh Arugula (ours was from a local Loudoun County Farm- talk about fresh)
- 2 on the vine tomatoes
- 1/4 C roasted red peppers
- (Optional- Bite size pieces of asparagus)
- Raw Cheddar cheese
- Herbs for seasoning- I used lavender, salt, garlic salt, and thyme
- Slice a pocket into the chicken breasts with knife. Cut from the top of the breast all the way down to the bottom. *don’t cut all the way through- make it like attached wings*
- Place chicken breasts opened on a lightly oiled cookie sheet
- Chop tomatoes, asparagus and peppers into bite size pieces.Put in a medium bowl.
- Mix in 1 cup of Arugula and then evenly stuff into each chicken breast.
- Stuff in thin slices of cheese on top of the arugula and then fold the chicken breast closed.
- Sprinkle the tops of the breast with herbs for flavor.
- Place in the oven for 25 minutes or until they are cooked through.
Today we spent our afternoon walking around the Loudoun Grown Expo in Purcellville, VA (about 30 min from our house). It was really fun to see all of the different opportunities for buying local produce, meat, cheese, HONEY and even skin care products. We met […]
Tonight we were hosting some friends and needed a quick meal while we cleaned the house and prepared for our guests. I thought this sounded like a great night for some Meat on a stick and I happened to have all the ingredients for this […]
On my way home I pass not 1 but 2 Popeye’s! If you know my eating, you know that I LOVE some good fried chicken. I remember my family always laughing because anywhere we went, I would order Fried chicken, chicken strips, fried chicken on salads… I love the crunchy breading and the textures together. Any healthy lifestyle kicks fried food out ASAP along with sugar and junk foods. It has been a long time since I have had fried chicken and tonight, I had to have it. So I left work early, came home, threw on my apron and got to work on making my own Popeye’s chicken.
Kimberly’s Cajun fried Chicken Salad
4 Chicken breasts (thawed)
1 C. Almond Flour
1 TBS Cajun seasoning (we use ‘Slap ya mama‘) If you don’t like Cajun- you can
1 tsp Garlic powder
1 tsp Sea Salt
2 tsp Cracked Black Pepper
4 TBS Coconut oil
In a skillet, heat coconut oil until completely melted. Allow coconut oil to stay warm (without boiling). I kept my temperature at about 5.5 or 6 (a little above medium).
|Assembly line style!|
While coconut oil is heating prepare the other items in separate bowls.
Bowl 1: 2 eggs whisked
Bowl 2: Almond flour, seasoning, salt, pepper, garlic, mix well.
One at a time place your chicken breast in the egg, then in the flour and then place them in the pan. (I double dipped Brandon’s chicken and that gave it an extra crispy coat- to do this you would just repeat the process.)
Place chicken in the pan and allow it to cook at a medium temperature for 10-15 minutes. (Cut a breast in the center to make sure it is cooked all the way through.) If you notice your chicken burning, turn the temperature down to a medium low range and allow them to cook for a longer amount of time.
Because chicken breasts are all different sizes, cooking times and temps may vary. The best thing to do is to put them in the pan and watch them cook. You only want to flip them once so that the breading doesn’t fall apart.
Plate the chicken on top of a nice fresh salad and enjoy!
|Mine is single breaded, the batter stays on better this way|
|Brandon’s Double breaded, is is really crispy and delicious.|
Pumpkin Bread Ingredients: 1 C. blanched almond flour ¼ tsp. sea salt ½ tsp. baking soda 1 Tbs. cinnamon 1 ½ tsp. Pumpkin pie spice ½ C. Pumpkin puree (I use trader Joe’s canned organic) 2 Tbs. honey 1 tsp. Vanilla Extract 3 eggs Process: […]
See ya later Anemia and Higher LDL! These are the results of my recent Blood work. My LDL was 138 my HDL was 53 and my Blood sugar was too low before. My BMI went from overweight to being normal. My blood pressure is a […]