Happy Monday Eve! Oxymoron-ic? Maybe so.
This is my last week of 8’s, next week starts 4-10’s! Anxious and exhausted just thinking about it! But happily welcoming the change and Fridays off!
Broccoli Almond Chicken from Cate’s World Kitchen
Juice of 1 lemon
1 tsp lemon zest 2 tsp lemon zest
2 tsp sugar
1 tbsp soy sauce
3 tbps broth or water
1 tsp cornstarch2 Tbsp. honey (added to original recipe)
Whisk together all ingredients and set aside.
1 tbsp vegetable oil canola oil
1/2 lb 1 lb boneless-skinless chicken breast, cut into bite-sized pieces
1/2 a small yellow onion, chopped
2 tsp 1 ½ Tbsp minced fresh ginger
1 large head broccoli, cut into florets
1/3 cup almonds, cut in half lengthwise almond slivers
Heat the oil in a large wok or pan over medium-high heat. Add the chicken, onion, and ginger, and cook, stirring, until chicken is cooked through. Add the broccoli florets and a few tablespoons of water. Cook until broccoli is crisp-tender. Steam the broccoli separately until tender. Replace broccoli to pan. Add the sauce and almonds, and stir until sauce has thickened and coats the chicken and broccoli. Serve over ¾ cup brown rice.
Yield: 6 large servings of chicken and broccoli (approx. 1 cup each + ¾ cup brown rice)
Nutrition Information (per serving, with rice): 398 calories; 11 g. fat; 45 mg. cholesterol; 245 mg. sodium; 46.6 g. carbohydrate; 6.3 g. fiber; 27.5 g. protein
This meal was excellent and very “light” as my husband said. We agreed that next time, we’ll be adding pineapple! Mmm! Definitely a keeper and reheated beautifully for lunch!
Today I received “The Gluten-Free Almond Flour Cookbook” from Jen over at Eat Move Love! I was soooo excited to win her giveaway! The recipes in this book ALL looks outstanding! I darted off to the grocery store right after work! Mmmm!! Thank you, Jen!!! I can’t wait to dig in and start almond flour baking (even if it is spending — $11.50/lb of almond flour — ouch!) 😉
I am new to learning about the MANY types of flours out there, and I figured some information on the nutrition breakdown of various flours may help people with Celiac’s disease and diabetes in deciding the best flour for their needs.
|Flour (per 1/4 cup)
|Peanut flour (28%)||120||6||5||2||9|
|Whole wheat flour||100||1||21||3||4|
|Whole wheat pastry flour||110||1||22||3||0|
|Semolina pasta flour||110||1||22||2||0|
|Rice flour, white||145||1||32||1||2|
I also picked-up a book on gardening yesterday ($3!!!)! I’ve been planting the seed (pun intended!) with my husband that I’m interested in starting a vegetable and herb garden this summer. Our “local” co-op is a 1-hour round-trip ordeal that has to be picked up on Tuesdays. This is 1) not very “green” to be wasting so much gas on going to get the produce, but 2) kind of a waste of time! Seeing as our backyard doesn’t currently have a garden, I’m planning to make my own bed and that process starts soon! I’ve been reading in my new book how to make a garden bed, and I’ll be sure to keep you updated on my garden status!
What will be in my garden? Certainly basil, tomatoes, lettuce, and vine-growing veggies such as cucumbers and squash…zucchini too! I’m really excited 😀
Question: Have you tried Ezekiel breads? What did you think? More on it tomorrow 🙂
Date night with The Bachelor and the treadmill…off I go! Have a great night and thanks for reading!
P.S. I’ve already started receiving emails with Q&A questions for next time. Thank you! Send your nutrition questions to PreventionRD@gmail.com and I’ll look to answer them soon!