Freddie is out of town this week and I am trying to get organized before our own trip so for yesterday’s dinner I grabbed what I had and it turned out to be a great Grilled Chicken Salad with mozzarella and coleslaw.
Mix all the ingredients and let the chicken rest in the marinade for 20 minutes (longer if you have the time. Grill the chicken until it thoroughly cooked. I served this with grilled asparagus topped over arugula and some of the homemade coleslaw I had leftover from our saturday picnic. I also found some mozzarella, tomato cucumber and basil that I threw in the mix…Sometimes you just have to work with what you have and it can turn into a gourmet dinner 😉
Mix all the ingredients together in a mixer and let “rest” so the psyllium can swell. Set the oven on 200C/400F and place the paste between two sheets of parchment paper and bake in the oven for 5-10 minutes.
Last night we were invited over to our good friends The Pedersen’s and it is always a pure pleasure to dine over at their house as they always make the most amazing creations and last night they took us to India and back!
They started the culinary experience with a mango drink and for those who don’t know this is also India’s national fruit. It was so refreshing and delicious that I don’t think the summer can come fast enough! Another thing I love about dinging with my friends is that they also live a low carb lifestyle so all the food was well thought trough.
I had made a ChocolateCheese Cake using the miracle berry (recipe to follow) and when we sat down to try it without the “pill”it was not that great! But as soon as the tables had dissolved on our tongue and we took another bite it totally changed the experience.
Even though the cheese cake was low carb as well as the rest of the food it had dairy in it so I had much more carbs than I have had since my journey began. (I also cheated big time as they had swedish candy, Daim) So this coming week I am going back to basic cutting out pretty much anything that will impact the glycemic load in a significant way.
The next time I will indulge is when I get my hands on an easter egg 🙂
How to: Start with chopping all the vegetables that is going to be roasted it the oven. Sprinkle over salt, pepper, olive oil, and vinegar and place the tray in the oven for about 15 minutes 200C/400F.
Meanwhile take the meat from the grilled chicken and pull it apart into smaller pieces. Mix the ingredients for the vinaigrette. Put the spinach on a plate followed by tomato, cucumber and leek. Place the chicken on top of the cold salad and top off with the warm vegetables and vinaigrette…and enjoy!
At the warehouse yesterday Mrs. Brown sort of mentioned to John that she wanted a harder workout for Friday’s leg day and John is not the kind of person who’s not up for a challenge. John is very well aware that I don’t really eat any carbs and the same afternoon he sends me a message saying that I should add a sweet potatoes to my dinner tonight and carb-up on ¼ oats in the morning because Friday will be intense and I’ll need it…Help me God!
With this in mind I walked over to the gym thinking I should start with doing a low-intensity workout on the Stairmaster. I ended up behind my next-door neighbor who is training for a Marathon. She was running on one of the treadmills and wow was she running. When she was done she turned around to me and I told her it was and impressive run that she just finished. That is when she goes “This is my recovery day and before this cheeky run for 4 miles I rode the bike for an hour”.
I finished my “low-intensity” workout with some sour thought in my head and got on the treadmill and stepped it up a notch. I ran my personal best and now I know I can do it and I am not going back!!!