If you’re looking for something humorous to brighten your day, you should read the best blog post I’ve read all week. It’s hilarious! Shelby talks about running and butt chaffing. I know this is a “food/nutrition blog”, but I am a runner, too. And if you’re a runner, you get it. And if you’ve got a sense of humor, you’ll love it. Thanks for the good laugh, Shelby!
Our meeting with the biller went amazingly. There is no way in H-E-DOUBLE HOCKEY STICKS I would’ve ever figured out those 30+ pages of paperwork on my own. That is a huge weight off our shoulders. Of course before my meeting, I pounded out a HARD 60 minutes on the elliptical (still babying my plantar faciitis) and afterwards my blood sugar dropped (caught it at 69 mg/dl) :(. I have this issue after morning workouts and really hard workouts…so annoying. I made a beautiful sweet pea and prosciutto risotto and barely ate any thanks to my churning stomach. Does this happen to anyone else???
Anyways…with the weather warming up (::knocking on wood::) I have been craving lighter, greener meals. We’ve enjoyed plenty of comfort food throughout the fall and winter, it feels great…and tastes great…to lighten things up. I’m also getting in lots of vitamin A (thank you, baby carrots!)…willing my eyes to perfection (yes, I realize this is silly, but I’m all for placebo effects). I am still not seeing anywhere near 20/20 and while I know it takes time, I am impatient!
So without further adieu…a wonderful, light salad delight!
Thai Chicken Salad with Peanut Dressing from Cooking Light, April 2011
6 cups torn romaine lettuce
2 cups shredded skinless, boneless chicken breast
2 cups fresh bean sprouts
1 cup shredded carrots
3/4 cup sliced celery
2/3 cup light coconut milk
1 Tbsp brown sugar
2 Tbsp creamy peanut butter
1 Tbsp fresh lime juice
2 Tbsp lower-sodium soy sauce
1/8 tsp ground red pepper
2 Tbsp coarsely chopped unsalted, dry-roasted peanuts
4 lime wedges
Combine first 5 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately. Yield: 4 servings.
Nutrition Information (per serving): 262 calories; 11.2 g. fat; 63 mg. cholesterol; 599 mg. sodium; 17.1 g. carbohydrate; 4.4 g. fiber; 27.5 g. protein
Result: This was flavorful, light, and refreshing. The dressing was a bit thin, and there’s more than plenty of it, so I think next time I would use a few less tablespoons of coconut milk to bring out more of the peanut butter flavor. I love that this meal comes together really quickly, in 20 minutes tops. Enjoy!
To keep things random…did anyone else watch American Idol this week? I seriously loved EVERY performance. It was hard seeing someone go. I really like this season’s contestants…they are all so talented!
I am starting at a new dialysis clinic today…I’m anxious to meet all of the staff and patients. I feel like it’s my first day of school 🙂
A quick Happy 88th Birthday to my Grannie!! She’s just the best…and my only living grandparent. She lived a healthy, fit adulthood and is still in excellent physical health. She’s living proof that eating right & exercise can add years of good health to your life!
Anddddd this has officially been the most random post in a long, long time! Have a great weekend, everyone!
Question: What’s your favorite salad dressing?