The early results are in....like my husband, I think my problem was lack of protein. Yesterday I kicked it up a notch in the protein department (as well as eating throughout the day) and I felt MUCH better at the gym. Was able to do some decent weights on the clean progression at OLY and overall I was pretty happy with my performance. As for meals today:
Breakfast - two sausage patties (from the meat goat. they sell their breakfast sausage in bulk and it is damn good) and two eggs.
Snack - delicious banana/date muffin (the answer is no - I never get tired of these)
Lunch - leftover chicken in a coconut curry sauce
Snack - Guac and homemade almond flour/garlic/paprika crackers (yum!)
Dinner - Taco night (or a reasonable facsimilie thereof - including taco meat, salsa, guac, green onions, lettuce)
Enough about me...as promised, here is the chicken in mushroom/wine sauce recipe I promised.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
Extra-virgin olive oil, for drizzling
Coarse salt and black pepper
3 stems fresh rosemary leaves stripped and chopped
1 cup chicken or vegetable stock
1 package oyster mushrooms roughly chopped (or not - up to you!)
2 tablespoons extra-virgin olive oil
4 slices (or more if you are feeling saucy) of bacon, chopped
2 cloves garlic, crushed and finely chopped
1 large shallot, chopped (I usually run the shallot and the garlic through my mini food processor)
2 portobello mushroom caps, halved and thinly sliced
Coarse salt and freshly ground black pepper
1 cup dry red wine (Yay! Let's fight cancer!!)
Directions
Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.
Add a little more olive oil to the pan, saute the bacon, garlic and shallots over medium heat for 3 minutes, to crisp bacon at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. If you want to thicken it a little bit you can add some almond flour here but I usually omit it. Add red wine to the pan and reduce by 1/2, about 1 minute. Add stock to the pan and simmer together 1 to 2 minutes longer to combine. You should really eyeball this last step as sometimes a cup may be too much or too little for your taste. Add the chicken back in and let it hang out for a few minutes to meld the flavors. Finally, try not to lick the plate when you are finished. Yes - it's that good.
This is based off a Rachel Ray recipe with some tweaks I have added (and removed) over time. I almost hesitate sharing this one as it is so good you can serve it for company (at least we think so!). Anyway - hope you enjoy....
There is a goat made out of meat? And where can I find this said goat?
ReplyDeleteHaha - no the Meat Goat is a CSA type place. They sell their meats at the Logan Square Farmer's Market every Sunday and if you are a member of WCCF you get a discount. They also deliver to the gym on Saturdays (if you get your order in by the prior Sunday and assuming tehre is more than one order - otherwise they ahve asked me to pick it up at the Farmer's market). Their meats are among the best I have had from the locally raised stuff.
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