Veggie Power!

Saturday, January 11, 2014

Happy Saturday!

How is your Saturday going so far? Mine started off with a wonderful 3 mile walk with my mother-in-law and the pup around the neighborhood. My in laws are in town for  a short visit before flying out to Tennessee. We will be meeting them on Friday to celebrate my husbands grandfather's 90th birthday!

After our walk, we headed over to one of my favorite restaurants, Kerbey Lane, for brunch.

I told you guys a few days ago that I am trying really hard to fit more vegetables into my diet. I am really bad about eating the same things (like eggs and grapefruit) for 2 meals a day because it's easy. I love salads, but those can only take you so far. This week, I busted out two super easy and veggie filled meals.

The first one was a spaghetti squash with marinara sauce. Spaghetti squash has to be one of my favorite vegetables, and once you actually get them open, they are extremely easy to cook. I like to zap mine in the microwave for a few minutes before trying to cut it open. Otherwise you need a machete. Then simply place the squash face down on a baking sheet and bake for 45 minutes at 350. Shred with a fork and voila! You have a healthy pasta alternative. I especially love this method because it's extremely easy for me to make spaghetti squash for myself and regular pasta for E without much extra effort. Plus, it leaves me with yummy leftovers for the next day.

Next up, was a super easy chicken and vegetable stir-fry with a side of quinoa. It was one of those throw every thing in a skillet and bam you're done kind of meals! It turned out fabulous and we will definitely be doing it again very soon. Again, it was nice because I could serve E's with white rice and whip me up some quinoa very easily.

Chicken and Veggie Stir-Fry

by Lauren George
Prep Time: 5
Cook Time: 20
Keywords: stir-fry entree gluten-free

Ingredients (6 servings)
  • 3 large chicken breasts
  • 1 large bag stir fry vegetables
  • 1 small can water chestnuts
  • 1/3 cup gluten free soy sauce
  • 2 tbsp low sodium chicken broth
  • 1 tbsp olive oil
  • 1 tsp ginger
  • 1 tbsp Sriracha sauce (or more to taste)
Cut chicken into 1 inch cubes.
Heat a large skillet with 1 tbsp olive oil on medium/high.
Sear chicken until cooked through.
Pour in vegetables and water chestnuts.
Add in chicken broth, soy sauce, sriracha sauce, and ginger.
Stir thoroughly.
Reduce to low heat and cover. Cook for 8-10 minutes or until vegetables are cooked through.
Serve with quinoa or brown rice and enjoy!
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New Read Alert!

One of my wonderful friends, Alison, just started a new blog Fearlessly Fierce, and it is a definite must read. She is extremely knowledgable about health and fitness, hilarious, and fierce. All the components of a great blogger right! Head on over to Fearlessly Fierce and check her out!

We are off to run some errands this afternoon before we head to the UT vs Texas Tech basketball game tonight. I hope you have a wonderful Saturday!

In health,

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