I’m a bit late this week, but I have great news, I’m almost to my next big milestone! When I weighed myself on Monday morning, I was down another 1.5 pounds for a grand total of 74.2 pounds. That’s right, I am less than a pound away from 75 pounds! My goal this week is to keep myself on track and make that milestone by next week.
I’ve been putting off buying clothes for a while now, and I’m still not ready to go out on a huge shopping spree, but I did go and buy a couple of pairs of dress pants on Saturday morning after going out to the theatre on Friday night and having to keep pulling up my pants so that they didn’t fall down around my ankles.
My friends have been asking for full length pictures of my progress and since I was in front of a full length mirror trying on clothes, I finally got a couple of shots to share!
I have a meal to share this week, the recipe itself is nothing special but I am in love with a new spice I found when I was out shopping. Club House Signature Blends sriracha & lime is my new favourite spice. It’s great used in cooking, and if you like to add a little extra spice to pizza, it’s great sprinkled on top!
Spicy Chicken and Vegetables
1 tsp avocado oil
juice from one lime
1/2 tsp Clubhouse Signature Blends – Sriracha & Lime (This did not make my chicken too spicy, so I might add more the next time I make it.)
1 large chicken breast
1 medium zucchini, diced
1 small carrot, sliced
1 red onion, chopped
garlic, 2-3 cloves
olive oil or cooking spray
I cut about 1/3 of the chicken breast off to keep it separated for my lunch the following day, and I kind of butterflied the chicken so that when it was time to cook it, it would not take too long to cook through. Once you’ve done that, put the chicken in a container, or ziplock bag, add the marinade, and put it in the fridge overnight.
Spray or add olive oil to pan, and heat. Add the chicken and cook over low to medium heat until browned on one side. Flip over to cook the other side. While the other side is cooking, add the various vegetables and garlic to the pan. Season with more of the sriracha & lime spice, salt, and pepper. Cook until vegetables are tender. If chicken is not quite done, remove vegetables and place them in a covered dish until the chicken is done cooking.
I served all of this with some brown rice, with about half the vegetable mixture reserved for my lunch the following day.
Do you like spicy foods? What is your go-to spice when you’re cooking?