A Fast Eat Clean Dish!

So it’s Friday late afternoon, early evening. In an hour I am meeting friends to paint and sip wine. Sounds like fun right? I can’t wait!

I’m due for meal number 5 of the day and don’t have much in the fridge because I haven’t done my shopping yet. I bought a pack of chicken breast tenderloin and used the rest of the veggies in the fridge.

Because I will have a sip or two of wine this evening and… because I’m trying to grow my guns for March’s competition, I wanted to make sure NOT to skip a meal.

Here’s an example of a quick dish that requires little prep and cook time.

Chicken Breast Tenderloin

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Sweet Onions & Red Peppers

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Baby Carrots

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And you get a nice healthy stir fry. Oh yeah, I added broccoli!

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Mmm…. a quick healthy protein filled dish. I’m tossing it over a bed of leftover brown rice. This is solid proof that you can cook and eat clean quickly and without sacrificing nutrition.

Happy Friday! :0)


Passing On the Chicken

Chicken, chicken, and more chicken!  I couldn’t take it today, so I put my unofficial culinary arts skills to work and created a new dish!

Ingredients (the only items I measured was the shrimp; everything else is an estimate)

7 oz. jumbo frozen shrimp (thawed & peeled)
1 cup of chopped mushrooms
5 small garlic cloves (chopped)
2 cups vegetable blend (kale, chard & spinach)
3 Tablespoons Olive oil
1-2 Tablespoons crushed red peppers (skip if you don’t like spicy)
1 Tablespoon granulated garlic
cooked brown rice

Toss all ingredients, except the rice, in a wok or saucepan.  Cook on low to medium temperature, while stirring until shrimp is pink.  Remove immediately and serve over freshly cooked fluffy brown rice.

Enjoy!

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