Whewwww…what a weekend! So many things, crammed into 48 hours. And of course, I’ve got the last hockey game, starting at 9pm. That never leads to the best start to the week, but…I’ve got more fun heading my way, so I’ll be off both Wednesday and Friday this week. My Monday morning wake-up will be less painful knowing that!
Friday night we had family dinner out – the kids have missed make-your-own pizzas (paused due to COVID precautions) at one of our favorite local breweries, so we were sure to hit that up. We then had movie night in the basement before I snuck out to have a drink with some girlfriends.
Saturday morning I did a 45 minute yoga class because WHO AM I!?! Yoga? Let me tell you, my hips and glutes are firey today. I know exactly which crazy move got me in this state of soreness, too. Yoga, I’ll be back. That slow burn…dare I say I’m growing an appreciation for it? Never thought I’d see the day!
My OG hockey teammate, AJ, and his family came in Saturday afternoon and we got caught up after way too many YEARS (!). We hadn’t even met one another’s youngest kiddos and ahem, Piper is going to be 5 in a few short weeks. The kids hit it off great and we moved the fun to the pool for a swim despite some less-than-ideal temperatures. Well, wouldn’t you know, it started to drizzle and then RAIN and we were one of two groups toughing it out at the pool. Alas, the sun came out and were even able to sneak in a boat ride. Everyone was shivering cold and thanks to some waves on the lake, we took on plenty of water and left nothing dry to warm up with. Somehow, we all had a blast.
This morning, I quickly realized that my kitchen is very gluten-heavy as I considered what to make my gluten-free friend and his family breakfast. We opted to eat out at a place that had some solid gluten-free options before heading to the beach for some actual summer fun and summer temperatures. Having spent the weekend with AJ, I know 2 things: 1) I miss seeing him and 2) I’m so grateful we don’t battle food allergies. Navigating his gluten intolerance for a weekend was eye-opening for me – and I’m a dietitian! Knowing it and SEEING it, day in and day out, are very different things.
And as a reader of my blog, AJ and his awesome wife should take this post as a promise to soon to be getting paid a visit by these Michiganders! Until then, a gluten-free recipe that I think they’d enjoy. I don’t know anyone who wouldn’t love this one. What a stunner and the killer flavors to match! Enjoy!
- 1 1/2 cup dry short-grain brown rice
- 1/2 tsp salt
- 1 Tbsp coconut oil, divided
- 10 mini bell peppers, sliced into rings
- 1 lb ground chicken breast
- 2 cloves garlic, minced
- 1/4 tsp cayenne pepper
- 2 green onions, thinly sliced and divided
- 3 cups finely shredded red cabbage
- 1 cup shredded carrot
- 1/2 cup torn basil leaves, for garnish
- 1/4 cup chopped roasted peanuts, for garnish
- 1/3 cup creamy peanut butter
- 3 Tbsp low-sodium soy sauce or coconut aminos*
- 1/3 cup water + more, as needed to thin
- 2 Tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 Tbsp finely grated peeled fresh ginger or ginger paste
- Place rice, 3 cups of water, and salt in a medium sauce pan over high heat. Bring to a boil, reduce heat to low, stir, and cover with a tight fitting lid. Cook until rice is tender, about 40 minutes. Remove from heat and set aside for 10 minutes to continue steaming.
- Meanwhile, in a small food processor or mini food prep, combine all sauce ingredients and pulse until smooth. Alternatively, whisk together all ingredients using hot water to help mix in a small bowl; set aside.
- Heat 1/2 tablespoon of the coconut oil in a large skillet over high heat until shimmering. Add the bell peppers and cook, stirring occasionally, until just softened, about 4 minutes; transfer to a plate.
- Heat the remaining 1/2 tablespoon oil in the same skillet and reduce heat to medium-high heat. Add the chicken, garlic, and cayenne. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 7-8 minutes. Stir in 1/2 of the green onions and 1/4 cup of the reserved peanut sauce, and cook for 1 minute more.
- To serve, divide the rice into 4 bowls and top with the cabbage, carrots, chicken mixture, and bell peppers. Drizzle with the peanut sauce and sprinkle with the basil, remaining green onions, and peanuts.
Recipe slightly adapted from The Kitchn
*for gluten-free folks
Nutrition Information:Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 623Total Fat: 24.3gCholesterol: 60mgSodium: 957mgCarbohydrates: 74.5gFiber: 10.5gSugar: 10.2gProtein: 39.5g
Love all things Thai and Thai-ish? Check out others that might tickle your fancy!
- Shrimp Pad Thai
- Better than Take-Out Thai Basil Chicken
- 20-Minute Spicy Thai Noodles
- Spicy Thai Noodles with Tofu
- Easy Thai Noodles with Chicken
Weekly Menu: July 18th – 22nd
- Sunday: Sake and Ginger Soba Noodles Stir-Fry with Salmon
- Monday: out for Book Club (freezer dinner for the fam w/ leftover green beans)
- Tuesday: Ground Turkey Skillet with Zucchini, Corn, Black Beans, and Tomato
- Wednesday: Chicago for the day – meeting a friend for dinner
- Thursday: Rigatoni with Sausage, Tomatoes, and Zucchini