Not So Blog
You know those nights where you look in the fridge and a whole lot needs eaten up bf you have to throw it away, but nothing really jives together...? (I hope I'm not alone in this 🤷🏻♀️) *Recipe link in profile*
Inspiration by @lunchesandlittles Something I really like to do is challenge myself in the kitchen; tweaking old favorite recipes to make them healthier. Of course, not all favorites/ guilty pleasures, can be turned totally healthy, but when I can serve up one of my hubby's favorite meals and know that it is a bit better (at least healthy-ish) I call that a good day!
This week I challenged myself with some Triple Dipped Buttermilk Fried Chicken Strips. These strips were delicious comfort food, and thanks to a few tweaks and #hiddenvegies via @sneakz_organic they were far healthier than the way I previously prepared them. Oh, and they were both hubby AND kid approved! ... Who's awesome now?! 🙋🏼😂 See recipe below!
WHAT YOU NEED:
🍗 4 large boneless, skinless chicken breasts, 2 c flour (I used @bobsredmill Gluten Free 1 to 1 Baking Flour), 2 eggs, 3 containers Sneakz Vanilla Milkshake drink (or milk of choice: divided), 3 tbsp lemon juice, 2 tsp paprika, 1 tbsp dried oregano, 1 tsp garlic salt, 1 tsp cayenne pepper, 3 tbsp @babybrainorganics, 1 tbsp kosher salt, fresh cracked black pepper to taste and peanut oil (or oil of choice). Optional: parsley
HOW YOU MAKE THEM:
🍗 In a small bowl combine 2 1/2 containers Sneakz and lemon juice. Mix together, then let sit for 10-15 min. until you see small curdled bits on top. (This will serve as your "buttermilk.")
🍗 Cut chicken breasts into strips and place in a shallow dish. Pour "buttermilk" over them, and cover, allowing them to marinate in the refrigerator for at least 6 hours.
🍗 Once ready to cook, remove chicken from "buttermilk" and season both sides generously with salt and pepper.
🍗 Next, in a shallow dish whisk together eggs and the remaining 1/2 container Sneakz together. Set aside.
🍗 In separate shallow dish combine flour, all seasonings and @babybrainorganics.
*Recipe continued in comments below! ⬇️
TGIF! Anyone else happy to see the back of this week? I'm looking forward to staying in my pyjamas tomorrow. 🤓
In case you missed my IG stories, I'll let you know here that I'll be posting some more of the handy little charts and infographics over at the Facebook page only. Watch the stories before they disappear for the full story behind this. And if you missed last night's LIVE video of me and Miss 6 making jellies, click on my userpic for a replay! 😊
In lunchboxes today: Miss 6 has a thermos of last night's dinner of #glutenfree quinoa and rice penne with bolognaise meat, marscapone and mozzarella and Mr 4 has a boring sandwich because he decided my pasta was gross and didn't want it for lunch, despite eating a bowl for dinner and insisting on another bowl later in the night before bed... 🙄 Also: cherry tomatoes, carrots, popcorn, oat and banana cookie, strawberry yoghurt, mango, mixed berries, pancake mini muffins, and the mango and carrot jelly lollies from last night's video. Snack box for Mr 4: lamington bliss ball and orange slices. Snack box for Miss 6: mandarin and two zucchini mini muffins.
One of the most comforting healthy dishes you will ever eat!
Creamy Paleo Chicken Skillet with Mushrooms and Bacon
2 boneless skinless chicken breasts, cut into 1-inch pieces
3 slices bacon
1 small yellow onion, chopped
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
6 oz. white mushrooms, sliced
1/2 tbsp white wine vinegar
1 14.5-oz. can coconut milk
2 cups fresh kale, stems removed and shredded
Salt and pepper, to taste
1. Cook the bacon in a large skillet until crispy. Remove to a paper towel-lined plate and crumble. Set aside. Discard the bacon fat from the pan except for one tablespoon.
2. Add the onion to the pan and sauté for 4-5 minutes until soft. Push the onion to one side and add the chicken to the pan. Lightly brown the chicken, and then stir in the bell peppers and mushrooms. Cook for an additional 5 minutes. Stir in the bacon.
3. Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale. Cook for 3-4 minutes until the kale is wilted and the sauce is slightly thickened. Season to taste with salt and pepper. Serve warm.
Chilli and tomato baked cod with crispy kale. .
1 cod fillet
5 cherry tomatoes, sliced
1 clove garlic, sliced
1 tbsp lemon juice
1/2 tsp chilli flakes
Salt and pepper
1 tsp coconut oil .
Place the cod in a baking dish and add all ingredients (minus kale and coconut oil), cover with foil and bake for 20 minutes on 170C. Ten minutes before the fish is ready place the kale on a baking tray, rub with coconut oil and season with salt and pepper and bake for the remaining time the cod is cooking.
It's lunchtime! This kid is at theater camp practicing for the Lion King. It's amazing how tired they are each day. I didn't think he would be getting enough exercise but they get to have dance parties, games, arts and crafts as well as rehearsing. It's been a blast!
Todays lunchbox is a gluten free fav. • #Vansfood gluten free waffle with a said of coconut nectar for dipping
• Black grapes
• Apple crisps
• Pink and white radishes
Enjoy my sweets!
Last night's dinner❤️
I needed to go grocery shopping soooooo Veggie SUSHI 🍣 it was!! Taking all 3 kiddos out by myself is always an adventure but luckily the newly installed fish tank provided lots of amusement...definitely found a Nemo in there.💖 ******************
My Five Pillar Day
Pillar 1 - Power Breakfast Smoothie, nut butters for lunch and vegetables, fish and potatoes for dinner.
Pillar 2 - Run and Walk in the City Park and by cycling in Utrecht.
Pillar 3 - Spend the day with my sister and her family in Utrecht ❤️ Had dinner with my Tom’s twin brother and his wife 💕. Pillar 4 - Worked 💻 in the morning after my run and before going to my sister and again in the evening after dinner.
Pillar 5 - I feel energetic and fulfilled because I get to keep all things that are important in life for me going although I’m only sleeping 😴 6 hours per night.
And this is what happens when you really need to go grocery shopping. Snackable lunchbox. • Antibiotic free salami, organic string cheese, gluten free crackers
• Gluten free graham cracker pb sandwiches
• Red pluots
• Dried apricots
LONDON EATS || I've had multiple people ask about the recipes in the Transform Nutrition Cookbook that you receive in my bootcamps and if they are kid friendly.
ABSOLUTELY!!! 100% kid friendly. My girls eat what we eat and these recipes are so simple and easy to create a yummy meal for the whole family.
I've had client after client who have said how much Transform has not only changed their health but also the health of their families. It's my passion to not only Transform your life but to Transform your family's lives as well so they can truly thrive.
Don't let another month go by! Register for Transform today-- prep week starts Monday, June 26th!! Link in profile. ❤️
Banana almond butter toast for breakfast? So easy, your little one can do it!
Ingredients: 1 sliced banana, 1 toasted slice of whole-grain bread, almond butter of your choice, chia seeds (optional)
1) Spread almond butter over bread
2) Top with sliced bananas and chia seeds
Freezer diving! Honestly, I can't stress this enough - when it comes to lunchbox packing, the freezer is your best friend. 6 of the items you see in today's lunchboxes were made over a month ago and were grabbed straight out of the freezer last night. All I had to do was throw in some vege chips, a boiled egg I already had in the fridge, and some fruit salad. 👌🏻
In today's lunchboxes: Hulk muffins from @superhealthykids, @vegechips, @iquitsugar sweet potato brownies, zucchini slice, twiggy sticks, boiled egg, apricot and coconut bliss ball, orange, strawberries, kiwi fruit, and a bread roll with butter to go with the thermos full of the cottage pie from last night's dinner. The cottage pie is chock full of vegetables, chia seeds, bone broth, and butter. Lots of good stuff to keep them full and feeling good all day. 👍🏻