I am among the living…but my eye sight is still pretty shoddy. Tomorrow will mark 1 week since my PRK enhancement and at this point, I’m feeling some apprehension about the end results. Dr. Google has turned up some discouraging tales of how long recovery time can be and how long procedure to great vision can actually be (ahem, MONTHS). Maybe my results in 2011 were better because I was 7 years younger? I don’t know! I’m not losing all hope just yet, but I was not prepared for this difficult and long recovery. Last weekend, I took the prescribed Vicodin every 6 hours and wore black-out sunglasses, a visor, and a hood while lying in bed. Needless to say, it was a long and unpleasant weekend. My current struggle is more with computer screens and hence my little blogging hiatus.
This weekend, I plan to take advantage of my in-laws being in town to snag a little one-on-one time with Mark and to get in some workouts. Per the direction of the surgeon, I haven’t worked out all week and I’m craving some sweat sessions. I can count on one hand how many times in my adulthood I’ve gone a full week without exercise…and I’d like to keep it that way. Plus, I’m way behind in reading because I haven’t been on the treadmill. Oh, and I’ve been vision impaired…
Another thing on my exciting to-do list this weekend is a slow cooker breakfast. Since writing my newest cookbook, I’ve fallen in love all over again with my slow cooker and breakfast in the slow cooker makes being relaxed and lazy come Saturday morning all the more achievable. I dream big, let me tell you.
And even better, the slow cooker is freeing me up from time indoors and in the kitchen so that I can get outside and enjoy the springtime that has FINALLY arrived to Michigan. The tree in our front yard is in full bloom and it is truly picture perfect. Keep an eye out on Instagram for its appearance tomorrow. It’s STUNNING!
With the rising and oh-so-pleasant temperatures, I’ve been using my mornings before the chaos of the day begins to quickly throw a few things in the slow cooker for a no-fuss meal that’s ready the moment I walk in the door with two hangry little women. This Kung Pao Chicken is one of my personal favorites from the cookbook – the sodium and calorie savings from take-out are massive and the flavor is ON POINT! Enjoy!
P.S. T-25 days until book release! Do you have your copy pre-ordered!? 🙂
- Nonstick cooking spray
- 2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 4 medium carrots, sliced
- 1 (8-ounce) can water chestnuts, drained
- 2 celery stalks, chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- ½ cup + 2 tablespoons water, divided
- ¼ cup low-sodium soy sauce
- ¼ cup balsamic vinegar
- 4 tablespoons sriracha sauce (or to taste)
- 4 garlic cloves, minced
- 2 tablespoons honey (or to taste)
- 1 tablespoon freshly grated ginger
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 2 cups snow peas
- Spray the inside of a slow cooker with the cooking spray. Add chicken, water chestnuts, celery, bell peppers, and carrots.
- In a small bowl whisk together ½ cup water, soy sauce, balsamic vinegar, sriracha, garlic, honey, ginger, and sesame oil. Pour this over the chicken and vegetables. Cover and cook on low for 5 to 6 hours.
- About 20 minutes before serving, whisk together the cornstarch and remaining 2 tablespoons of water until the cornstarch is dissolved. Stir this into the slow cooker along with the snow peas and continue cooking until sauce has thickened, 15 to 20 minutes depending on how hot your slow cooker gets.
- Serve hot over rice or vegetables noodles garnished with chopped nuts and chopped scallions, if desired.