The Body Is Your Temple

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The body

At 7:30 Sunday morning, I was in the kitchen cooking.  I would have rather stayed in bed, but sleeping late wasn’t an option.

Another busy week for this working mom and wife includes, CrossFit, a day or two of jogging, football, work, tutoring for my son, blogging, laundry and a few other chores mean I have no other choice but to carefully plan for each week.     All of the food pictured here I cooked Sunday between 7:30 a.m. and 12:10 p.m.

When I finally sat down, I was exhausted, but relieved that the food was cooked and I wouldn’t have to turn the over, stove, or grill on for at least five days.  Heeeeey!!   Now I can focus on getting to CrossFit, the gym, and my running.  LOL!

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Two beautiful bunches of broccoli Rabe.  They are so good sauteed in olive oil with fresh garlic, and crushed red peppers.

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Mushrooms, sweet onions, jalapeno peppers, red, yellow, and orange sweet peppers. They are very good served over brown rice or Quinoa.

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Fluffy brown rice that I cooked in the rice cooker. If you eat a lot of rice, a rice cooker is worth the money , as well as a time saver.

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Boneless skinless chicken breast is much leaner that chicken thighs, breast, or drumsticks.

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Boiling my eggs in advance makes it easier to pack two-three for lunch. I usually eat only the egg white, sprinkled with egg whites. They are a great source of protein.

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Baked mac and cheese for the family, This two-pound pan will test my will power this week. I cooked it because it is one of my family’s favorite dishes.

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I tossed four pounds of kale in a pot with sweet onions, crushed red peppers, freshly ground black pepper and a little lawry’s all season salt… I can’t get enough of it.

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I found a super easy recipe for zucchini cakes on Pinterest. If you’re interested in the recipe, you can find me as “Lexa” and the recipe is posted on my board. It’s easy, quick, and healthy.

ADDITIONAL READING

Nutrition Facts, Calories in food

Power Foods:  Broccoli Rabe

The Nutritional Value of Mushrooms

Quick Saturday afternoon stir-fry

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Cooking on Saturday afternoons is not usually on my agenda.  However, since it’s such a cool, rainy/snowy Saturday afternoon, I felt encouraged to throw a little something together. 

Quick Poultry Stir-fry

 

1 lb. Pork Loin, turkey, or chicken for stir fry

1 Tbsp. Lawry’s Spoon Perfect blend chicken poultry rub

1 tsp. Lawry’s Seasoned salt

Kikkoman Less Sodium Soy Sauce *

1 medium red pepper

1 medium yellow pepper

1 medium orange pepper

1 large sweet onion

1 cup red wine vinaigrette

1 ½ Tbsp. Korean teriyaki stir-fry sauce *

1 tsp. crushed red peppers (less or none if you don’t like spice)

1 bundle of broccoli rabe

Direction

Chop onions, peppers and set aside.

Add pork loin, turkey, or chicken to stir fry pan.  Add olive oil, soy sauce, spices and slowly brown.

Once meat is thoroughly brown, add onions, peppers, stir-fry sauce, red wine vinaigrette, and crushed red peppers.  Cover and simmer on low until vegetables are tender. *Both items are still high in sodium, so use them sparingly. If I could find a substitute with even less sodium, I would use it.  But both the soy sauce and teriyahki sauce add such great flavor, I cannot resist!

You can also add broccoli, zucchini, fresh carrots, spinach or other vegetables to this dish.   At the last-minute, I found a bunch of broccoli rabe in the fridge, so I cut them up and tossed them in the pan.

We’re enjoying the stir-fry for dinner served over brown rice, cooked in 100% natural chicken broth.  It’s tasty, spicy, and has a little kick to it.  I hope that you try it and that you enjoy it.  This was a quick throw together meal, but tastes like I slaved over it.  Lol!