15.4.14

Thai inspired chicken noodle soup

I promised you I would share this recipe. We really liked this recipe but we would half it in the future as it did not keep very well. After few days the rice noodles did not hold up... but the day we made it we love it!

2T evoo

1 yellow onion, diced

4 cloves of garlic, minced

pepper & herbs de Provence

2 chicken breasts, cut into bit size pieces

2 cartons chicken stock

2t fish sauce

24oz slices mushrooms

1c frozen peas

1 package Trader Joe's rice noodles

fresh cilantro, chopped

 

In a large pot, heat evoo then sautée onion and garlic. Add herbs and chicken. Cook over medium heat until chicken is cooked through. Add chicken stock and fish sauce, bring to a simmer. Let simmer for 5 -10 minutes. Add peas and mushrooms and cook for 5 more minutes. Add rice noodles and cook for time specified on package. Remove from heat and serve topped with cilantro.

 

 

14.4.14

avocado chicken salad

Have I shared this recipe with you? It is the best way to use up leftover chicken. It is healthy, nutritious, and will fill you up!

2 chicken cooked chicken breasts, diced
2 avocado, mashed
1 small yellow onion, diced
1T lime juice
fresh cilantro, chopped
pepper, paprika & garlic powder to taste
 
Combine all ingredients in a bowl. Mix well. Serve on toasted spelt bread. Seriously, it's that simple!

 

11.4.14

InstaFriday

Happy Friday! How was your week? Mine went by so quick. It's officially spring break (too bad I am not in class anymore and still have to work but I don't have any teaching responsibilities for the next 11 days)! I've got to be quick as I am currently making oatmeal for breakfast then I am off to start my day! Here's some highlights from my week:

1. My lunch was famous... kind of. We are working on updating a program at work so my healthy lunch became the test subject for photos!

2. We made cauliflower fried 'rice' on the weekend. It was sooooo good!

3. We also made Thai inspired chicken noodle soup. Hopefully I will be able to remember what we put in it so I can share the recipe next week.

4. I had 3 great runs this week. The beautiful weather sure helped along with my tunes and a comfy pair of shoes.

Have a great weekend! The weather is supposed to be great here so we may go to the Baton Rouge Blues Festival and the farmer's market.

 

10.4.14

ebb to street

It's no secret that I love Lululemon. I saw these pants online last week and fell in love.

ebb to street pant

To order or not to order? I hope they come out in more colors soon!

 

Not much else is going on today. After teaching 3 hours of Pilates and going for my morning run I think I may spend the afternoon running errands. Have a great day!

 

9.4.14

oatmeal cookies

Since I wam making cookies this weeknd I decided to make some oatmeal cookies to take to work. These turned out slightly thinner than expected but they were still delicious and received tons of compliments. These cookies could have been made gluten free but I ran out of almond flour so I had to improvise... oops!

1c almond flour

1/2c all purpose flour

1t baking powder

1.5T Mexican cinnamon

1/4t salt

1/2c unsalted butter, at room temperature

1c packed brown sugar

1/2c white sugar

2 eggs

2t Mexican vanilla

2 1/2c gluten free oats

 

Preheat oven to 350F. Line 2 cookie sheets with parchment paper and set aside.

Combine flours, baking powder, cinnamon, and salt.

Cream together butter and sugars. Add in egg and vanilla. Mix until combined. Slowy mix in dry ingredients then oats until fully combined.

Drop heaping teaspoons on cookie sheets about 3" apart. Bake in preheated oven for 15 minutes. Let cook on baking sheet for 10 minutes then transfer to wire rack. These too should be stored in an airtight container or frozen!

 

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