Test Group Day 3

Today was cardio core and it was another great workout. I thought I had figured out the timed nutrition but somehow missed a meal and ended up having to finish my last one at 9pm! Oops.

After a full day of homeschooling I had to figure out a quick dinner based on what we had in the fridge. We are Costco addicts and always have some frozen chicken in the freezer. We also have a Costco sized bag of lemons so I went for a lemon chicken recipe.

Ingredients:

2 pouches of chicken breasts (4 breasts)

1 onion chopped

1T oil of your choice (I used avocado)

1/2c chicken broth (I used 1/2c water with 1/2t better than bouillon reduced sodium chicken)

1t Himalayan salt

1t dried parsley

1/4t sweet paprika

The juice of 1 large lemon and 1/2 of the zest

5 garlic cloves

Arrowroot or cornstarch (for thickening)

  1. Select Sauté mode and let the Instant Pot get hot
  2. Chop the onions
  3. Add oil when the Instant Pot reads “HOT”
  4. Add onions and cook (next time I’ll add the garlic here)
  5. Combine chicken broth, salt, parsley, paprika, lemon juice and zest (I garlic pressed the 5 cloves here, but add them to the onions for more flavor)
  6. When the onions are looking a bit brown/golden, add the chicken breasts and pour the broth combo over them. Stir to make sure they’re well covered.
  7. Push off cancel
  8. Select “Poultry” and make sure it’s at 12 minutes for chicken breast. I’d probably do 14 for thighs.
  9. Quick release pressure when the timer is done.
  10. Scoop out 1/3c of broth and whisk in arrowroot or cornstarch to make a slurry.
  11. Remove chicken from the Instant Pot
  12. Add the slurry to the broth and turn on Sauté mode
  13. Whisk periodically while the gravy thickens
  14. Dump gravy into a blender for a smooth consistency. I just bring the vitamix to the table as a quick gravy boat 🤷🏻‍♀️
  15. I had it with some steamed green beans. The rest of the family added some bow tie pasta.

Enjoy!

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Wonderful Wednesday

We dropped Grampy off at the Greyhound then came home to COOK!  It’s cauliflower cooking day since we found amazing cauliflower rice at Costco this week. 

Go KOP Costco!!!!

First we made some FixAte cookbook Grandma Calabrese tomato sauce. 

I always double the recipe and use good drinking wine and cheese

Then we made some Nom Nom Paleo meatballs. These are in her cookbook only so go get it! Dairy free, gluten free, egg free and kid approved. 


A byproduct is amazing mashed cauliflower. I love it with some ghee or nutritional yeast. 


After we ate the yummy meatballs, it was time to make some Autumn Calabrese gluten free cauliflower breadsticks. They were delicious. 


It was a very productive day full of yummy cauliflower food. 

Country Heat Day 3 recap

Yay for a new dance on day 3. I was about halfway done when my dad (who is visiting) came downstairs and tapped his foot as I finished up. 

The video is on my coach FB page!

I’m super happy with how I feel on containers. The tutorials for the dances are super helpful and I’m really having fun for the half hour. 

We stopped at Costco before soccer to get some essentials. 


How many container foods can you see here and what colors?

Egg Veggie Bake

  
6c of veggies (anything you have in the fridge. This one is half a bag of frozen pepper and onion mix, mushrooms and power greens- kale, spinach and chard)

1 dozen organic eggs

Spices to taste (I used a mesquite mix from Costco last time, this time I’m using a Jamaican jerk mix we picked up in Jamaica last month on the cruise)

Preheat oven to 375•

Chop up veggies as much as desired. 

Add to Pyrex 13×9 pan

Crack a dozen eggs and add desired seasoning. Whisk to combine. 

Pour eggs over veggies and stir a bit so veggies and eggs combine. 

Bake for 30-45 min depending on your oven, until the egg is set. 

Cut into servings and put in snapware. 

Makes 6 servings. 

21 day fix Portionology containers: 1💚1❤️