SUPPER: How easy is it to cut the backbone out of a small chicken and get it ready to go on the grill. Super easy. I tucked some garlic, orange slices and butter under the skin. Rubbed butter, salt, and pepper all over it. Onto the grill it went until it was finished. I also cut up a few red potatoes, 1 zucchini, grabbed some big swiss chard stems and cut up a small beet. Sprinkled olive oil, salt and pepper on them and threw them on the grill as well. I plan on making some chicken broth and soup with the left over chicken and bones.
LUNCH: I had the last of my puree bean soup with a scoop of full fat greek yogurt. My previous post has the bean soup recipe. I also had another one of my favorite salads called “Potato Salad with Arugula”. I had the last of my batch with my lunch today. You steam 2lbs of small red potatoes and cut into pieces. You mix potatoes, cooked bacon, chopped red onion, minced garlic and cherry tomatoes (halved) together. When ready to serve, serve over large bed of arugula and mix with vinaigrette. The best vinaigrette to make is to mix 6 tablespoons of Extra Virgin Olive Oil, salt, pepper, 3 tablespoons of white wine vinegar, and 1-2 teaspoons of brown mustard. This salad comes from Tracey Miller. She is a Board Certified Holistic Health and Wellness Coach and she was my coach last summer for a little while.
BREAKFAST: Smoothie (frozen banana, tablespoon of almond butter, 1/3 cup of fat-free ricotta cheese, swiss chard leaves, and unsweetened almond milk). I also had some left over pizza. The picture is what the pizza looked like when I first took it out of the oven the other day. I reheat the left overs in my toaster oven. The crust of the pizza is made with a combination of shredded and cooked cauliflower, almond flour/meal and parmasan cheese. You can use nutritional yeast flakes instead of the parmasan cheese, actually the original recipes only states nutritional yeast flakes but I never tried them. You can get the recipe from Lee Supercharged.
SNACKS: OK I posted and published without listing my snacks. I swear I didn’t do it on purpose. LOL. I had one munchkin from dunkin donuts. I had 1 decaf french vanilla icecoffee with cream only with an expresso shot mixed into it. I also had a small handful of my kids popcorn and 2 tablespoons of Cabots Bac’n Horseradish sour cream dip with some blue corn chips and lastly, a handful of green grapes with my kids. I did measure the dip because if I didn’t I probably would of eat to much. I have to be careful because with summer here, cookouts, icecream stands opening all over the place, I’ve been having my share of treats as of lately.