August already? How is this possible? My little nugget is 10 months old and we are still in quarantine. My July accountability group is ending Aug 10, I can’t believe we are 3 weeks into it. I have been enjoying the group so much and …
I haven’t been on here as much as I wanted to, I apologize! I am just trying to get everything in line with this baby coming in 4 weeks. The time went by so quickly and I am not organized or ready yet. If you know me, I am a bit OCD and need things in place as much as they can be! I know the baby won’t be in the nursery for a few months, but I still want it organized so I don’t have to worry about it along with everything that comes with the little guy! We repainted the nursery and took the tape off too late and paint came off with it! Talk about anxiety!!! I should have kept it the color it was before! So my anxiety is a bit up, but thankful for friends that are going to help us finish it and for my hypnobabies meditations I try to do every night.
I have been mentally preparing myself for giving birth. All things that are unknown make me nervous and this is totally new to me. Every body and experience is different, so I am cautious of what advice I get from others. I haven’t read much as I don’t want to get too anxious but reading enough that I can be prepared. My birth plan is completed and I am getting my disability papers in line. But first I need to finish my thank you cards from my shower (which was in June). Anyone else so bad at thank you cards? They are sitting on my table looking at me! [As you can see I am all over the place!]
With peach season coming to an end, you better get on this recipe! My husband at first had mixed emotions about peaches with chicken… until he tried it! The sweetness of the peaches with the balsamic vinegar match together, especially with the honey in it. On the side we added sauteed Jersey veggies to make this a Jersey Fresh dish!
Peach Balsamic Basil Chicken
1 tbsp olive oil
1/4 white onion
4 boneless chicken breasts
2 garlic cloves, minced
1/3 cup balsamic ving.
1 tbsp honey
1 large ripe peach
1 tomato, chopped
- In a large non-stick skillet, heat olive oil. Cook onions until soft.
- Tenderize and season chicken with S&P. Push onions to the side, cook chicken on both sides for 3 min.
- Remove chicken from pan on to plate.
- Add garlic with onions and saute for 2-3 minutes.
- Add balsamic, honey, tomatoes, and peaches cook until half the balsamic is absorbed and peaches are soft.
- Add chicken and cover for 10-15 minute until internal chicken temp is 165°F.
- Remove from heat and add basil.
- Enjoy with Jersey produce!
It is a new Month and one that is super close to summer. May is a great month with the weather, beach visits, local produce, longer daylight, and Memorial Day, which means the start to summer! The seasonal produce that begins in May includes: spinach, asparagus, radishes, rhubarb, and strawberries. I totally indulged in my family’s farm strawberries today and we have been eating a ton of asparagus (#smellurine). The thing with Jersey asparagus is it gets really sandy, so make sure you rinse it really well or you will be chewing sand.
Chicken and Asparagus Stir Fry
2 tbsp olive oil
2 chicken breast, cubed
1/4 cup broccoli
1/4 cup asparagus, chopped
1 med carrot, thinly sliced
2 garlic cloves
1/8 cup water chestnuts
1/8 cup snap peas
1/2 cup coconut aminos OR low sodium soy sauce
1/2 tsp ginger
1 tsp sesame oil
1 tsp rice vinegar
1/2 tbsp cornstarch
1/4 cup chicken stock
pinch red pepper flakes
top with: sesame seeds
- Mix together soy sauce or coconut aminos, ginger, sesame oil, rice vinegar, cornstarch, chicken stock, red pepper flakes
- In a medium pan, drizzle 1 tbsp olive oil, cook chicken for 5 minutes on medium heat or until internal temp of 165°F.
- Remove chicken from pan.
- Add 1 tbsp olive oil. Cook veggies on low heat for 8-10 minutes until soft.
- Add 1/4 cup water.
- Add chicken and sauce to veggies. Let sauce simmer with the chicken and veggies for 5 minutes, until it thickens.
- Enjoy with brown rice and top with sesame seeds.
- 1/2 cup (67g)=17 cal, 135 mg Potassium, 9mg magnesium, 35 mcg folate, 2.6 gcarbs, 1.4g fiber, 10%DV vit A, 6.3%DV Vit C, 7.9%DV iron
- Smelly urine from asparagusic acid, which contains sulfur compounds
- ⬆️ folate: important to reduce birth defects, prevent cardiovascular and mood problems by lowering homocysteine levels, needed for red blood cell production.
- ⬆️copper: to make collagen for healthy tissues, helps with bringing iron into red blood cells.
- ⬆️selenium: (levels differ per soil it is grown in) an antioxidant, required for enzymes used in body’s detox system, helps convert thyroid inactive hormone T4 into its active form T3 for a healthy thyroid.
- ⬆️Vit K: blood clotting, healthy bones to prevent fractures.
- ⬆️Vit B1 (thiamin): helps in the production of energy from carbs and fats, important for your brain cells.
- ⬆️inulin: a prebiotic fiber needed for gut health.
- Pick stalks that are thin, odorless, dry, and tight tips
- Wrap a damp towel around the bottom when storing it
- Store in fridge for up to 4 days
- Roast, steam, grill, or eat raw
Earlier this month Banza pasta sent me a box of pasta. They provided a challenge to post different recipes using Banza pasta with the hashtag: #resolvetoeatmorepasta . Here are some other recipes using Banza pasta: vegan mac and cheese and 5 bean soup. Usually in …
This past weekend was spent in Austin, Texas. You may be thinking I went to Waco since it was 2 hrs away or meet Rachel Holiis (she lives there now), sorry to disappoint neither happened. Most of the weekend was spent at bars and doing a bar hopping bike tour for my best friend’s bachelorette party. Apparently Austin is becoming the next best place for a bachelor or bachelorette party. The bars are pretty awesome. We went to Rainey Street and Sixth Street. Rainey street is filled with A TON of food trucks and fun theme bars. These bars are in renovated houses turned into bars. The bars that sparked my interest was Icenhauer’s, the Container bar, and Unbarlievable. Unbarlievable was so stinking cool! It had a little slide and was circus themed. The Container bar was just a bunch of large storage containers stacked up. It was a bit chili, so dancing was a must to keep us warm!
The last night we went to sixth street and listened/sang along with some amazing performers at the Blind pig pub and San Jac Saloon. We spent the rest of the night dancing and admiring a 3 piece band. The one guy was amazing at the piano, the singer also played this type of drum with his heels and used the harmonica, and the last guy played the electric guitar. It was a great night, my feet did not agree and were screaming at me!
When I travel with my husband, my focus is finding the best tasting food. On this trip drinking was more of the highlight, since it was a bachelorette party. But, we did enjoy some tasty food. The first day we started with veggie and fish tacos at Wilder Wood Restaurant, which was walking distance from our house. I saved a taco, rice, and beans for leftovers. I felt very full until the next morning and didn’t want to eat the rest of the night (so not me, I always have room to eat!). Everyone got hot dogs or food from the food trucks that night.
On Saturday morning, my friend and I went to a sculpt class at CorePower yoga. It was a perfect addition to a weekend of partying, not much sleeping, and food I am not used to. After, we went to Whole Foods (WF) where I got a green juice, rice cakes, and some other items. We already had natural peanut butter and bananas, so I survived on my go to: rice cake with peanut butter and banana. It felt so good to get some greens into my body! When we were leaving WF I found out it was their headquarters and Austin is where WF began… how freaking cool! It totally made my day (I know I am a bit of a dork).
On Sunday morning/noon, we went to Fixe Southern House for brunch. OH MY GOODNESS it sure was a treat! We got biscuits that came with honey, jam, some meat spread, and gravy. I may be living under a rock, but I now know why everyone loves biscuits and gravy…I am now drooling thinking about them. We also got their deviled eggs…again I am drooling. For my meal, I got a soft boiled egg ‘benedict’ with crispy panisse (a fried chickpea flour cake), refried white beans, and mushrooms. I may try to make this at home with my air fryer because it was that good! (Don’t mind the poor photo quality, at least I had a good friend that provided some lighting for those eggs!)
And that was the extent to the food we had in Austin. Maybe I will go back with my husband, explore the food of Austin, visit the Gaines in Waco, and find Rachel Hollis! In the meantime, Austin inspired me to bring more Mexican inspired food into my life more. Since we were hit with FREEZING temps come back to Jersey, soup was the only thing I wanted. So this Austin inspired chicken tortilla soup hit the spot!
I had two of my girlfriends over for dinner last night. It was so nice to catch up with them. We must have had a lot of catching up to do since we finally looked at the clock and it was 11:30 PM! To put this into perspective, my bed time anymore is around 9:30/10pm. I served this chicken tortilla soup with homemade chili lime tortilla crisps and a tossed salad. My friend brought these delicious chocolate toffee almonds and Jeni’s brambleberry crisp ice cream. I don’t eat a lot of dairy, but I had to try this since I always wanted to try Jeni’s ice cream. It was so dang good with the raspberry and oats blended in.
I love serving for people, this time I wanted to use cloth napkins to add a little “fancy” touch. Having people over compared to going out is nice at times because (1) cheaper (2) healthier (3)can talk for awhile without getting kicked out (4)can share things you wouldn’t at a restaurant (5) makes me do a deep clean of my house and (6) wear comfy clothes because heck, it is my house!
Chicken Tortilla Soup
Serves: 5 large servings
In a slow cooker or pressure cooker, first cook chicken with 1/4 cup broth for 10 minutes.
Add remaining ingredients (except toppings).
Pressure cook at high for 10 minutes OR slow cook for 3 hours.
Remove chicken, shred with two forks and add back into the soup.
Slow cook the soup until ready to serve. The longer it sits, the better.
To make homemade tortilla strips: preheat oven to 350℉, slice tortillas thinly, add to pan, spray with oil, sprinkle with chili lime seasoning (From TJ), bake for 20 minutes.
Top soup with homemade tortilla strips, avocado, cilantro, lime, and whatever else you fancy.
Disfrutar! (Enjoy in Spanish)
2 chicken breasts
1/4 cup low sodium broth
1 can (15oz) black beans, rinsed and drained
1 can (15oz) tomato sauce
1 can (15oz) diced tomatoes low salt
1/2 onion, chopped
2 garlic cloves, chopped
1 celery stalk, chopped
1 carrot stick, chopped
1/2 fresh lime juice
2 cups low sodium broth
1 tbsp chili powder
2 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
Topping: chili lime tortilla strips, avocado, cilantro, lime