Gym clothes are getting loose!
Pro - Losing weight!
Con - Im probably giving everyone an awesome show when I do burpees…
Time to find longer shirts and capri bottoms that will stay up!
2lb Tri Tip
Dried Chipotle Pepper
2 Garlic Cloves, Minced
1 T Olive Oil
1 T Fresh Oregano
1 t Ground Cumin
1/2 t Salt
Cook at 425 for 30 minutes. Remove from the oven and cover with aluminum foil for 15 minutes. Slice up and enjoy!
Courtesy of Better Homes & Gardens
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Today’s lunch. Quinoa veggie fried rice with chicken.
So, we have altered this recipe slightly. The first and most obvious is the addition of chicken. Here we used chicken thighs and one left over chicken breast. I cut them into strips and marinade them for about an hour.
The chicken marinade is:
3tsp Potato Starch
3tbsp Liquid Aminos
5 cloves minced garlic
1 tsp toasted sesame oil
3 tsp rice wine vinegar
Next I did all the prep work for the main dish so that when it came time to cook it I could simply dump what I needed in piece by piece. Rochelle can attest that I am very big on “mise en place” and as such have to make sure all my ducks are in a row before I cook.
The only other alteration I make in this dish is I add rice wine vinegar to the finished product as well as more liquid aminos. The rice wine vinegar is a common addition to many Asian inspired dishes. When mixed with soy sauce (Liquid Aminos or Tamari free soy sauce for us paleo-ites) you get the flavor of pot sticker sauce and I absolutely love that flavor.
The best thing about this dish other than how delicious it is to eat is that it doesn’t take much cook time and it makes a ton of food. Also, it’s a great breakfast as Rochelle found out today when I heated a dish up and topped it with a sunny side up egg!
Super delicious dinner that was perfect for this stormy night. I now question why I ever ate lasagna with noodles!
Butternut Squash is a definite favorite around our house. Tonights will go with a bit of sausage and the leftovers will be added to egg scrambles in the morning! Can’t wait to plan our own own this spring!
Breaking down a squash is much easier than it looks:
Cut in half width wise and pop in mocrowave for about 5 minutes.
Peel the skin off.
Scoop out the guts and chop into 1 inch pieces.
Coat in foc, salt and pepper.
Cook in oven for about 35 minutes at 400.