I view food as a source of entertainment.
What do you expect from a person who goes to Whole Foods when she’s bored?
Sometimes food prep gets a bit mundane. When you’re packing up 3-4 meals a day to take to work, there are only so many options. I wonder if we could get an oven in the office…
This past Sunday marked 6 years since my dad died. As per tradition, my sister and I spent the day with mom at the house we grew up in. We grilled out and had a great time eating (my mom has a similar Whole Foods problem – soooo much delicious food!). It was fun to reminisce and enjoy the gorgeous pool day. And I got to cook with my mom, which I love!
It was also a good opportunity to food prep in a different way. I stopped by the farmer’s market on the way to the house and loaded up on chicken, fish, and veggies. I live in a condo, which means we can’t have grills. Mom, on the other hand, has a gas grill AND a Big Green Egg. It’s been the perfect way to add more variety to my prep!
This week I’ve been especially loving the BBQ chicken I made. It was a really quick marinade, and it packed a punch! I used smoked paprika and my healthy homemade BBQ sauce (I keep a batch on hand all summer) to heat it up. They were a great compliment to the tangy mustard.
You could use your favorite store brought BBQ sauce if you don’t have any homemade. If you’re grill-less like I usually am, this would be fine on a grill pan or baked in the oven.
This WIAW I wanted to eat each meal consecutively. Between leg day and the excitement of grilled food I was entertained alllll day!
Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!
My morning cocktail, as always.
I’v been trying out gelatin in the morning and evenings lately. According to these ladies, it’s great for digestion and the skin. This morning I added it to my TVP oats with almond milk, cinnamon, and Stevia, then topped it with strawberries and round 2 of a protein muffin experiment. It made for a voluminous breakfast!
After seeing the paleo sushi Rebecca link up on last week’s #strangebutgood post, I had it in my head to make salmon roll with my coconut paleo wraps. There was no way in hell that can happen due to over-stuffing, so I settled for a regular wrap with local cabbage and carnival cauliflower “rice.” Mustard and some seriously strong wasabi paste on the side.
Typical work day meal…
Grilled Swordfish with the best heirloom tomato of the season and a rogue strawberry. I love how sweet produce is right now! It’s like candy. Ok, not exactly… but it’s good!
BBQ Chicken with a TON of grilled veggies. The “sprinkles” on top are some leftover cauliflower rice from my over-stuffed sushi wrap.
If you guys had seen the amount of veggies we had on the grill… whoa. We even grilled half a calabeza squash. It took 3 rounds to cook it all!
I don’t know if you would really call this dinner, but I got back from the gym late and all I could think of was an ice cold smoothie. It was HOT today! I made a version of my Mocha Beet Protein Smoothie Bowl, but minus the coffee and plus some kale. I added a crumbled muffin from the freezer to the top for my post-workout carbs. It’s not pretty, but it hit the spot!
After my cold smoothie I prepped a cold dessert – fro yo! It was peanut butter–chocolate–marshmallow swirl deliciousness.
I mixed goat milk yogurt, peanut flour, gelatin, stevia, and almond milk in a bowl, then swirled in carob powder and trashy Walden Farms sugar-free marshmallow fluff (don’t judge). Then I froze it for about an hour. THEN I topped that with a 1/3 a baked peanut butter Quest bar and 1/3 a baked brownie Quest bar. Good. Night.
BBQ Mustard Chicken
- 4 chicken breasts, lightly beaten (~4 oz each)
- Juice of 1 lemon
- 1 T stone ground mustard
- 2 T BBQ sauce
- 1 tsp avocado oil (or olive)
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp red pepper flakes
- 3 drops lemon liquid stevia (or other sweetener)
Lightly beat your chicken breasts to tenderize. Place in a baggie.
In a small bowl combine the marinade ingredients. Add to baggie and smoosh (technical term) around so the chicken is well-coated. Seal baggies and marinate in the fridge for at least 30 minutes (the longer the marinate time, the fuller the flavor).
Heat a grill or a grill pan to medium-high and grill chicken, turning regularly. They are done when they’re a light brown, or have reached 170 degrees.*
Transfer to a plate and allow to cool slightly before slicing.
*Note: I ever-so-slightly undercook my chicken when prepping for the week. This way it doesn’t dry out; reheating it in the microwave will cook it that last bit.
Don’t forget to check in with the #MoveHappy week 2 challenge! I’m hobbling happy after leg day.
Do you ever get in a food rut?
What is your favorite thing to grill? I love grilled fruit!