Facebook is an interesting place. It’s a weird blend of all that is wonderful and all that is truly awful about humanity.
Everyone posts articles, memes, and statuses all day long. I go from inspired, to amused, to annoyed, to offended all within a five minute span. You know what happens when I like something? I click “like” or comment. You know what happens when I don’t like something, disagree, or feel offended? I keep scrolling…because everyone is entitled to their own views and opinions.
That, however, does not seem to be the case when it comes to my own account. On a regular basis, people chime in to let me know what a crappy person I am because of something I posted that they disagree with. Apparently I am not allowed to have views and opinions – I should just stick to funny status updates and Instagram photos. A family member unfriended me yesterday over an article I posted about US foreign policy contributing to the rise of Isis. Yep. Obviously, since we disagree, I am not worth having a relationship with anymore. Not like we really had one any way. Let’s be real.
So here’s to you! Now I don’t have to scroll past your racist and conservative crap anymore!
I’ve missed you! I have been busy eating garbage food since Thanksgiving (just being honest here) and so I had no new recipes to share with you. I decided to get my act together for the new year, so I started a THM Fuel Cycle. It’s just a more pure version of the THM eating plan, minus cheese and nuts, and with a set way to eat for two weeks. You can learn all about it in Chapter 28.
I always find myself struggling on the fuel pull days. Those of you familiar with the plan will know what I mean. Fuel pull means no significant source of carbs OR fat. You are really asking your body to burn up your own stores. Food choices get really limited and meals can become challenging.
Yesterday I was looking for something yummy and filling to eat, and I came up with this! I hope you enjoy it. I didn’t take a any extra photos, so I hope you can get the general idea. You can absolutely adapt this recipe to be an S meal, or even an E with a little more effort. I will post ideas after the main recipe. But when you can have a delicious FP, I say go for it! I am calling it “Balsamic Chicken & Kale Pita Pizza.”
- 1 Joseph’s Pita
- 1 Light Laughing Cow cheese wedge
- 3 oz boneless chicken breast, baked and cubed
- 2-3 large handfuls of raw kale, torn into small pieces
- 1 medium roma tomato, diced
- 1 clove fresh garlic, minced
- 2-3 Tbsp fat free balsamic dressing (I used Maple Grove Farms)
- salt, pepper, oregano to taste
Pre-heat the oven to 400°. Mix the chicken, kale, tomato, garlic, balsamic dressing and seasonings in a medium bowl until well combined. Set aside and let it marinate while the oven heats up. Spread the laughing cow cheese over the pita and place it on a baking sheet. Pile the yummy chicken and veggies on top. Bake for 12-15 minutes until the pita is crispy and everything has had a chance to get nice and toasty.
I called this a pizza, but in reality, you will probably need a fork to eat it. It was scrumptious and my hubby loved it…he ate TWO!
To make this an S, add real mozzarella or other cheese on top. You could probably also add olives for added flavor.
To make this an E, you could ditch the pita and use Gwen’s easy bread dough for the crust. I would pre-bake the crust and then proceed as planned.
This was a pretty easy and very tasty recipe that was perfect for a November dinner. I tweaked the recipe I found here to be THM friendly by skipping the higher fat items, keeping this meal high in healthy carbs, but low in fat. All nutrition info will be listed at the bottom. 🙂
- 2 medium acorn squash
- 1 lb boneless, skinless chicken breast
- 3/4 cup quinoa (I used red for color and flavor preference)
- 1 yellow onion, chopped
- 2 cloves of garlic
- 1 cup mushrooms, coarsely chopped
- 2 slices of sprouted wheat bread, toasted and cubed
- Ripped up handful of kale
- 1 Tbsp+ extra virgin olive oil or coconut oil
- 1 Tbsp Bragg’s Liquid Aminos
- 2 Tbsp chicken broth
- Sea salt, pepper, garlic powder, rosemary, poultry seasoning, and ginger to taste
I apologize again for never ever measuring spices! I am a shake and eye ball kind of girl but I used in the neighborhood of 2 tsp of salt, 1.5 tsp of pepper, 1 tsp of garlic powder, rosemary, and poultry seasoning. I just added a shake or two of ginger.
- Preheat your oven to 400 degrees
- Slice the acorn squash in half (without losing a limb) and scoop out the seeds.
- Spray or brush the cut sides of the squash LIGHTLY with oil. I sprayed mine very minimally.
- Put the chicken breast and squash in separate pans and pop them into the oven (don’t prep the chicken, just cook it).
- Bake for 35-40 minutes.
- As soon as you put the squash & chicken in the oven, start cooking the quinoa.
- Chop and prepare any veggies.
- Start sauteeing the onions in 1 Tbsp of oil. When they start to carmelize, add the fresh garlic and the mushrooms. Season, season, season.
- Add the cubed bread, liquid aminos, broth, and handful of kale – heat through.
- When the quinoa is finished, add that and set the stuffing aside.
- Remove the chicken and squash from the oven when fully cooked.
- Cube the chicken and add it to the stuffing mixture.
- Stuff the acorn squash (really pile it on!) and bake an additional 15 minutes.
Drool. Eat. Enjoy every bite.
Calories – 366.
Fat – 7.9 grams (that includes the chicken, which should not be counted if you are a THM). Saturated fat – 1.4 grams. Polyunsaturated fat – 1.3 grams. Monounsaturated fat – 3.5 grams.
Carbohydrates – 45.6 grams. Fiber – 3.5 grams. Sugar – 3.7 grams.
Protein – 32 grams.