Grapefruit and Chicken – Food Fridays

So this week I had a bit of a stroke of genius, with two chicken breasts in the fridge and some grapefruits about to go bad I got a little creative and it paid of deliciously.

I made some marinaded grapefruit chicken kabobs. Not only was it so very easy, but it was pretty tasty and not how I expected it to turn out but in a food way. With the Gingersneezes Eats Clean challenge coming up I figured I would make this meal clean, if nothing more than to demonstrate how easy it is to clean up your dinners. So here it is….

Grapefruit Chicken Kabob
Serves 4 – 2 skewers per person

_DSC0141

1 medium Grapefruit juiced
1 tsp Braggs or Tamarind
1 tsp (2 cloves) crushed Garlic
2 Chicken Breasts diced

1. Places diced chicken in a ziplock bag and add grapefruit juice, braggs, and garlic. Close bag and massage chicken mixing the ingredients around. Remove air from the bag and place it, laying flat, in the fridge for at least 1 hour max 3.

_DSC01412. While chicken is marinating soak 8 wooden skewers or use metal if you’ve got ’em.

3. Once chicken is done marinating thread the chicken onto the skewers. There are two ways you can go about cooking these. Either BBQ them or bake them in the oven at 350 for 20 minutes, either way make sure the chicken is cooked then serve. I paired mine with quinoa and steamed broccoli.

These were super tasty, a bit sweeter than my regular lemon chicken, but also full of delicious garlic flavour.  And just like that with a couple simple recipes you have a super tasty and satisfying clean meal. I hope you enjoy.

Happy Friday Everyone! 

Advertisements

Weekend Easter Edition

This past weekend  we had some extra time so my husband and I decided it would be a great opportunity to head to Toronto to see some friends. Leaving right after work Thursday we arrived early and were still able to hang out with our hosts and give them their Easter baskets.

Easter Drive

I figured I should take advantage of Toronto being a much warmer city than Ottawa I decided to tackle my long slow run Friday morning. Rarely having the opportunity to run in a new city it is always so much fun to lace up and hit the pavement to see what is around.  It somehow always makes the run go bye so incredibly fast because everything is something new to see. The only downfall of the bigger was there way more interference with my Nike+ sports watch and it took about 2 km for it to finally pick up a signal. So besides that minor blip on my run everything went well and I was able to get in a nice 8 km loop before we started the day. 

After my run Friday we had a quick bite to eat to tide us over for our 7 km walk to meet some friends for lunch at C’est What.  The service maybe wasn’t the most awesome out there, but the food was amazing and our waitress was sweet so it made up for anything that was lacking.  After lunch we had all decided that it was so beautiful outside that we should attempt to find a patio somewhere to keep the hang out going.  After chasing the sun for a couple of hours we all decided it was time to go home to begin preparing for the evening. FriendsCollage

That evening, our wonderful hosts taking into consideration my eating habits and all of my dietary restrictions made us an amazing meal of avocado chicken, quinoa and steamed broccoli.  The meal literally couldn’t have been better suited for me and it was delicious, definitely a recipe I am going to steal.

Saturday was filled with Dim Sum and shopping, and ended with some more relaxed hang outs and watching hockey night in Canada.  To all my Edmonton friends out there…did you see the Oilers game?!?

After a wonderful weekend with friends it was time to get back on the road and head home to Ottawa, the trek back is never a fun one but it is always so worth it.  Thank you to all of our friends that made our weekend so great and we hope to see you all again really soon.

Happy Monday everyone! 

How did you spend your Easter long weekend?

Just a little side note to everyone in the Gingersneezes Run Club, today is our first run!  Hope to see you all there! 

Lemony Chicken and Quinoa

Last night I was on my own for supper and when that happens I normally end up treating myself to something my husband isn’t particularly fond of; like anything with rice, quinoa, beans or lots of veggies. Last night was no exception, I broke out the quinoa and got pretty excited that it would be on my plate for supper.

I have made several variations of this chicken marinade but yesterday I am so happy I measured everything out because it turned out so delicious!

Lemony Chicken and Quinoa

20130322-082146.jpg

Serves 2

Chicken:
2 chicken breasts diced
1 lemon juiced
1 shallot diced finely
1 tbsp olive oil
2 tsp Italiano seasoning
Dash of cayenne pepper (more or less to your liking)
2 cups broccoli chopped

Quinoa:
1/2 cup quinoa
1 cup organic broth

1. Place diced chicken in a Ziplock bag. Mix oil, lemon juice,shallot herbs, and cayenne pepper together.

2. Once blended added to the bag of chicken. Massage the marinade into the chicken. Let sit for at least 30 minutes. You can let it sit over night if you plan ahead.

3. Which the chicken is marinating rinse the quinoa thoroughly. Place rinsed quinoa in a small sauce pan with the broth (I used vegetable). Bring to a boil and then lower the heat to a simmer. Continue cooking until all liquid has evaporated. Fluff with a fork and turn off heat. Cover and let sit until the chicken is finished.

3. Heat a large frying pan to medium high heat. Once heated place chicken and chopped broccoli. Cover for approximately 3 minutes to allow the broccoli to begin turning a bright green. Remove lid and continue to cook until chicken is cooked through and no longer pink inside.

4. Place quinoa on a plate an top with chicken. Serve and enjoy.

20130322-082526.jpg

Food Time Fridays

This week I didn’t really get around to cooking, baking or creating anything new. I did make a super tasty meatloaf but there is nothing fancy about that (if you are interested let me know and I can put my clean version of meat loaf up in the future).

Seeing how I didn’t get around to cooking anything new I figured I would share a recipe my husband and I tried the other day. For what feels like forever I have been attempting to create the perfect crispy baked sweet potato fry, and it just never seems to work. They always end up on the mushy side or too oily or just not right in some way. But yesterday we did it (or rather he did it, but I helped by finding the recipe).
sweet potato chicken CollageWe made two things that will definitely make their way back into our life on a semi regular basis. We made a super easy to whip together Dijon maple baked chicken breast, and super tasty and crispy sweet potato fries. The theme here for us was what food do we have at home, and how do we use up the rest of our fresh rosemary.

The only twists were that we used organic local maple syrup, not only because it tastes the best but I like my syrup as pure as you can get it, and for the fries we didn’t make the dipping sauce, we already had some Frank’s Redhot buffalo sauce so we took the easy way out and went with that. The chicken was extremely delicious and moist and so easy to make. The only thing is I didn’t feel like you could really taste the maple flavour so I might cut back on the mustard a bit in the future.

Besides discovering new delicious food, I rediscovered Yin yoga. Lately I have been trying to open my mind up to different yoga styles to get myself out of my comfort zone of Hatha. Although I completely love my Hatha practice I figured it would be a good idea to test out other styles of yoga to see if there is anything else out there that I might also love, and with winter definitely being here (-19 this morning…gross) I am becoming more open minded to warm and hot practices.

As a I am so happy it is Friday, here is a little gem of a present for you. I was at yoga WAY too early yesterday so I had a little photo shoot. I hope you all enjoy.
photo shoot
Happy FRIDAY!!!!

PS. I have updated the Supper and Breakfast food pages.

Dreary April Showers

I am not sure if it is like this for everyone else, but the weather has a HUGE impact on my motivation levels. Regardless if the motivation is to get out of bed, focus on some work or actually get my butt moving for a good workout, the weather is a massive factor in my ability to self encourage.

On days where you wake up to snow, heavy fog, or what seems like never ending rain, it is really difficult to get going and to convince myself to workout. On those days I am extra grateful for working out in the mornings. 4:30am isn’t a time where you get reflective and start rationalizing yourself out of a workout, on the other hand 4:30pm turns into a never ending battle with myself to put on my shoes and brave the rain outside for a 5k run.

Perhaps at this point it would be good to provide some pointers on how I get myself moving on dreary days. Well unfortunately for everyone (especially myself) I don’t have tricks or tips. Normally if I am feeling unmotivated for a run I will buy myself a new pair of socks, but if you couple unmotivated with rain you can pretty much count me out.

The one thing I am able to do during these times is positive self talk (sound crazy I know). So basically I just try and give myself little nudges, and attempt to point out the positives which would come from committing to a workout even if it is raining out, this tends to work about 80% of the time. I mean we all know that after working out you feel great, renewed and happy, sometimes reminding yourself of that is enough to get you to take the first step.

What happens the other 20% of the time…well I generally let myself off the hook 20% of the time. I firmly believe in listening to your body (most of the time, sometimes it needs to be pushed), and I am all about finding a balance. It is just important to be able to see the difference between needing a rest (and letting yourself be okay with that rest) and just wanting or preferring to be lazy. I know they are pretty similar and heck they might even be related, but I guess my whole point is that you are allowed taking a day off even if you didn’t originally schedule it, but don’t let that one day/night throw off your entire routine.

Now getting down to some food business. Seeing we had some chicken begging to be cooked in the fridge combined with the absolutely dreary weather outside I had decided that a hardy pasta dish would be the way to go for supper. So here it is, I pulled this recipe from a couple of different pages, picking and choosing what I liked from each of them and discarding the rest, hope you enjoy.

Chicken Carbonara:

Untitled
Serves: 6 
Calories: 590.7 – Carbs: 59.3g – Fat:22.7g- Saturated Fat: 6.4g – Protein: 36.4g –
Fiber: 9.1g

2 chicken breast diced
1 cups of diced pancetta
4 whole eggs
1.5 cups finely grated fresh parmesan
4 cloves garlic finely diced
1/2 tsp crushed red pepper flakes
1 cup frozen peas
3 tbsp olive oil
1 pound spaghetti (whole wheat or gluten free)

  1. Heat a large pan heat 1tbsp of olive oil, once heated cook diced chicken until no longer pink. Once cooked set aside to cool.
  2. While water begins to boil in a medium size bowl mix together the eggs and parmesan cheese until thick and creamy.
  3. Place pasta in boiling water and cook according to package. While pasta is cooking, in same pan used for chicken , add remaining 2 tbsp of olive oil once hot add pancetta and cook until beginning to brown brown (about 5minutes), then add garlic and red pepper flakes and peas. Cook for another 3-5minutes. Add chicken to the pan and remove from heat let cool slightly.
  4. Drain pasta. Put pasta in the large frying pan with chicken and pancetta, mix around to allow the pasta to be coated with some of the oil and flavours in the pan. Slowly add the egg mixture.  Completely coat pasta.
  5. Serve immediately.

This dish might not the be the healthiest but it was definitely delicious, and it is nice to have a creamy pasta dish that doesn’t involve and dairy.  The addition of the red pepper flakes provides an additional kick of heat, in the future I will probably double the amount for a bit more kick.  But all in all it was a delicious supper, and soon to be delicious lunch.

Hope you are all having a great week so far. Have a great Wednesday. 

Long Weekends

Today marks the last day of my long weekend. Wanting to relish every moment I have left I work up nice and early at 7:45am, put an easy breakfast of left over ham and eggs into my.

Followed by some very stimulating and exciting cleaning. With the things I needed to do out of the way I settled in for a nice short 30minute NTC workout. The original plan was to do my long slow run today but it was chilly out and I completely despise running in the cold.

Now that all my cleaning and all of my working was done I was about ready to settle in for a nice relaxing day of movie watching. So far today has been extremely relaxing filled with bad movies and lots of cuddling with my kittens.
Untitled
I hope everyone who had today off was able to enjoy it in the most perfect way for you.

Sunday – Food Porn

So here goes my second attempt at writing this…the first post was mysteriously deleted so that was fun.  So this week I have made some pretty tasty foods and I have been struggling to pick one to post. So I figured today I would put up a recipe that I am going to be making instead of one that I have already made this week.  If there is any interest in the recipe for one of the delicious pictures I put up let me know and I will make it available.  But today’s food will be Chicken & Black Bean Enchiladas.

Some foods from the week:
fruitFruit Salad (kiwi, strawberry, blueberry, asian pear, pineapple)

tunaPanko Crusted Tuna with Orange Ginger glazed Green Beans

chickenSpanakopita Chicken with Lemony Orzo Salad

Chicken & Black Bean Enchiladas

Serves 4

2 chicken breast diced
1.5 tbsp olive oil
1/2 onion diced
1 can black beans (drained and rinsed)
1 small sweet potato diced
1/2 cup sliced mushrooms
1/4 cup chipolte pepper
8 tortilla shells (corn or whole wheat)
1.5 cups daiya cheese (Italian flavour)
2 jalapeno peppers
1 tomato
1 shallot
1 green pepper
1 cup loosely packed cilantro
Juice of 1/2 a lime

In a small pot boil sweet potato for 10-15minutes or until tender. Drain water, and set aside.

In a large skillet heat oil. Add onions and cooked for 3-5 minutes until no longer raw. Add in chipolte pepper and 1 diced and seeded jalapeno pepper, cook to release flavours, approximately 3 minutes. Now add diced chicken cook until no longer raw.  Halfway through cooking the chicken add sweet potatoes, mushrooms and black beans, cook thoroughly. Once cooked remove from heat and set aside.

Preheat oven to 350degrees.

In a food processor combine, tomato, jalapeno, shallot, cilantro, green pepper, and lime juice. Pulse until all ingredients are finely chopped and mixed together.

Spray a shallow casserole dish with cooking oil.  Take 1-2 tablespoons of the tomato mixture and spread a think layer on the bottom of the casserole to prevent sticking.

Now take tortilla wraps and fill with chicken mixture and 1tbsp of daiya cheese. Wrap and place in casserole dish, repeat until all the shells have been filled.  Top the rolls with the remaining tomato mixture and daiya cheese.  Cook for 30minutes.

To round out the meal serve with a salad of mixed greens.