Lunch: Taco Salad with Quinoa and Roasted Red Pepper Hummus

Today’s lunch is Taco Salad!!! 👏

Tale extra 90/10 lean ground beef from hamburgers the night before, chop into bite-size pieces and tossed with some cumin, chili pepper and paprika (spices 2:1:1 ratio). Take kale/spinach/chard/carrot medley mix (Sams Club) and chop up and toss with a spicy ranch dressing along with feta and red and yellow bell peppers.

Tip #1: Always make extra when you are grilling meat. It makes it easy for lunch the next day to pull out and reheat.

Tip #2: You don’t use as much dressing if you toss your salad.

 

Place some left over quinoa and red pepper hummus (Sams Club) in two sides of your bowl and take bites along with salad as a mix in. It makes the salad more enjoyable to introduce new flavors between bites. Don’t forget to rinse your palate with your lemon and organic apple cider vinegar water! The citric acid in the water not only has health benefits, but will enhance the taste of what you’re eating!

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So filling and tasty!

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This recipe is refined-sugar free, gluten-free, corn-free, and low in lactose.

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#salad #tacosalad #paleo #thm #pcosbites #pcos #pcosdiet #pcostips #pcoslunches #quinoa #hummus #healthyeating #healthylife #eatingclean #eatinghealthy #pcosdiva #cysters #keto #ketogenic #ketogenicdiet

DINNER: Italian Chicken, Roasted Beets, & Kale-Spinach-Swiss Chard Salad Medley

Today I did a Sam’s run and was thrilled to find that they were carrying a great Kale-Spinach-Swiss Chard-Carrot Medley Salad Mix. It made it a snap to toss this with some of the Pomegranate Chia Seed Dressing I purchased from Sams on my last trip along with some Pine Nuts and Feta cheese.

I also purchased a big ol’ bag of pretty yellow lemons and was itching to use them. So, decided to pair them with some chicken I had taken out earlier in the day to thaw out.

Tip: Fresh lemons are a great staple to have on hand. Not only do they make your copper shine, but squeeze a section of lemon into your ice water and you’ll help your liver flush out toxins and aid your body in digestion (not to mention get some Vitamin C.)

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To keep the chicken from sticking to the skillet, I added some bacon grease to the pan as I turned on the heat and before I started to add any seasonings. From there, I added some fresh rosemary from the garden (this smells heavenly I might add y’all), and about 5-6 spoon full of minced garlic, freshly ground Himalayan salt, pepper, and squeezed lemon juice on top and added a slice of lemon to rest on the chicken while it cooked in the skillet under a aluminum foil canopy. I allowed this to cook at medium heat until the chicken breasts reached 165 degrees – 175 degrees internal temp.

A money-saving tip on buying chicken: Check out the freezer section at Sams or Costco and you’ll find it cheaper.

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While the chicken was cooking away on the stop top, I added my sliced beets to the oven, lightly drizzled with some canola oil and salted it. I had some rosemary left over from the chicken so threw some on the beets, too. Why not?! 😉 The beets cooked at 350 degrees F. for about the same length of time as the chicken.

Did you know? Buy your beets with their leaves on them. Beet leaves are chock full of nutrients that you can chop up and add to your salad mix. As for the actual beetroot — it has a glycemic load of only 5, which is very low. Studies have shown that beetroots, or beetroot juice, can reduce blood pressure by up to 3-10 mm/Hg over a period of a few hours (21232425).

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The plating went fast. Just scooped up each chicken breast after checking that all were cooked completely, scooped up some beets, and some salad and — BOOM! Dinner served. My teenage boys ate it all up. They must have been hungry, because they raved at how good it was. My six year old ate everything, too except for the beets. And my three year old daughter only went for the chicken and a little bit of salad. She didn’t want to touch those beets.

Tip: Make extra beets and you can eat your broiled beets the next day on top of your salad. Yum!

Insert recipe here.

Italian Chicken

  • Servings: 5-7
  • Difficulty: easy
  • Print

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INGREDIENTS:
• 5-7 skinless Chicken Breasts
• bacon fat (for skillet)
• 5-7 TBSP Garlic, minced
• 4-5 sprigs of Rosemary Leaves
• freshly ground Pink Himalayan Salt
• freshly ground Pepper
• Lemon Juice (enough to squeeze over each chicken breast)
• sliced Lemons (enough for each chicken breast)

Other things you will need:
• Aluminum Foil
• Large black skillet
• Tongs to remove from skillet
• Heat-resistant spoon to scoop seasonings from pan onto top of chicken as it cooks
• Meat thermometer to test internal temp of chicken for doneness

INSRUCTIONS:
1. Heat your skillet up on medium heat. Add bacon fat to the bottom of the skillet.
2. Add rosemary leaves (fresh), garlic (I use minced garlic from a jar and just store it in the fridge)
3. Add your chicken breasts.
4. Squeeze lemon juice over top of chicken and salt all chicken breasts. Place a lemon slice on top of each chicken breast.
5. Using aluminum foil, create a tent to allow the chicken to cook and to retain moisture in chicken.
6. Every so often, check the chicken for doneness and scoop up some of the seasonings and drizzle on top of each chicken breast. Replace aluminum foil tent until the internal temp reaches 165 -175 degrees.
7. Serve with roasted beets and salad medley or your choice of sides.

This recipe is refined-sugar free, gluten-free, corn-free, and lactose-free.

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How a Chick-fil-a salad saved the day…

I was struggling with my day of not being able to have the foods that I was use to eating. I had been strong for two weeks and on this particular day, I was still eating what I should and studying recipes, but I did so begrudgingly.

My husband had planned to take me out that evening to meet at a Starbucks to purchase some old doorknobs we needed for a home project and I just became more surly as I declined having him get anything from Starbucks for me. So, he got his door knobs and coffee and I sat there feeling hungry. Again.

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Saw this funny Instagram photo from the Rosepepper and it fit the way the day had been going that I had to laugh!  Laughing is good for the soul!

So, I asked if we could grab something to eat – that I needed to get a salad because I needed more vegetables to log for my day. We decided to try Chick-fil-A and as I stood and looked at the menu screens, I quickly realized that I couldn’t eat some things in many of the salads. “Your salads are probably homemade, aren’t they?” I asked the Clark who stood at the register. “Yes, Ma’am.” I turned to my husband and I said, “Well, I can’t have the cabbage, (because of how the lectins will react in my body.) I can’t have the bacon (because that’s pork.) And I can’t have the corn, (because I’m allergic to corn.)” So, Clark, quickly responded saying, “Oh, we can make the salad however you’d like!” I thanked him and he responded, “My pleasure.”Music to my ears!

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So, I waited a few short moments for my salad to be made and chose a dressing that fit my eating profile and gobbled it up. And I felt better. Something about having a salad made that I didn’t have to pick apart felt great. And it did fill me up.

We decided to stop at a grocery store on the way home and check out their gluten free section (yeah, we’re pretty wild on our date nights – haha) and after a 40 minute shopping trip putting great stuff in our cart, we pull up behind the coupon lady. She was dressed in blue scrubs and it was evident she was a health professional who had recently gotten off work. She was ringing multiple like items together and paying only 11 cents and 10 cents for 6 Minute-Maids and other radome sugar-laden foods. (Her last purchase, they paid her 65 cents!)  My cart rang up for $165.  It became quickly evident that there was a disconnect between good food and junk food. The manufacturers are to blame for this as they are willing to give away their free sugar-laden foods in hopes of getting someone hooked on their sweet treat. They are sugar-crack dealers. And I just thought it was a bit of irony that the coupon clipping “health” professional was feeding her family JUNK and the obese woman with the expensive cart was buying the healthy food!

On the way home, I thought about my choices and how the day had gone. I was thankful for my supportive husband. I was thankful I had money to buy the foods I needed to eat. and I realized that my attitude had improved. It was a great reminder to me that at any time, we can hit the reset button with our attitude. Change is a daily choice to make even just one area of our lives better. When we are trying to make changes for ourself as well as our family, that’s a lot. It’s a reminder that I have a relationship with sugar-laden food and we are breaking up. And that’s OK. There are other better choices out there (like my Chick-fil-A salad) that I can make and feel GREAT!