It has been a long time, and yes I fell off of the band wagon for a while. I did however adopt a dog and have lost and kept off 12 pounds. I have been working on three writing projects, and started on the path to becoming an Integrative wellness coach.
All of this being said I am back on the band wagon and cooking again.
- 1.25 pounds of chicken tenders
- bag of baby carrots (super convenient)
- Heirloom cherry tomatoes about 3 cups halved
- 1 package of baby spinach
- 1 cup of mixed ancient grains
- white wine (eyeball a total about a cup)
- lemon juice (4-6 tbs)
- coconut aminos (2 tbs or to taste)
- 3/4ths cups of water
- avocado oil 1.5 tbs
- sea salt
- Italian herbs
In a deep large frying/saute pan brown the chicken tenders in the avocado oil on medium to high heat. While browning add some white wine, lemon juice, herbs, salt and pepper.
Turn town the heat to medium. Once the chicken is brown and the fluids cooked off, add the baby carrots and more wine and lemon. Add the halved cherry tomatoes and grains. I added more of the wine and lemon juice and the cup of water at this point. Allow everything to simmer on medium heat. Cover and stir occasionally. (Stir more often if it is not in a nonstick pan, the grains can burn) Once most of the liquid is cooked off and the grains mostly cooked, add the baby spinach and let it sit on the top. Cover again and when the spinach is wilted stir and enjoy.
*please note that I cook by look, feel, and taste. Add seasonings to your tastes and enjoy!!