Oh how I love Tuesday nights 🙂 I get home at 6pm and Nick is already home, and we have the whole night ahead of us to do WHATEVER we want! No schedules, no Crossfit (I still love you Crossfit, but sometimes us adults need a little time alone…nothing personal:-p)…just FREE TIME!
Last night we made a DELICIOUS dinner (which I will lay out for you in a moment) and drank some white wine that we bought in California on our wine tasting tour (out of our wine glasses that we got to keep as souvenirs from the tour), had the MOTHER of all adjustments (I am walking like a normal human being today and actually have not even THOUGHT about my back at all), and started watching a VERY intriguing movie: V for Vendetta, while a delicious candle burned on our coffee table (it’s all about the little things people :)). I LOVE Tuesdays!!
Again, because I love you guys, I want to share with you the DELICIOUS chicken that Nick made last night 🙂 Along with the chicken, we had some delicious string beans and baked sweet potatoes!!
REAL butter (not that fake crap)
Garlic (as much as your little heart desires)
Fresh rosemary (from our potted garden :))
White wine (a few swirls around the pan)
LOTS of freshly ground pepper
4 skinless chicken breast (free range, no hormones or antibiotics!)
In a large skillet (preferably cast iron), melt butter over medium heat, add garlic, rosemary and oregano. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine. CRANK the pepper out alllll over that chicken! 😀 WE LOVE pepper at our house 🙂 Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear! ENJOY!
Preheat oven to 375. Place a thick layer of fresh green string beans along the bottom of a Pyrex dish. Pour olive oil all over the top of them, LOTS of fresh cracked pepper and some freshly ground sea salt. Tossed the beans so that they are evenly coated. Pop in the oven! They’re done when its to your liking…I like them a littttle crunchy 🙂
For the sweet potatoes, just pop them in the oven with the string beans. They’re done when they’re soft (hey I’m no culinary genius when it comes to descriptions here…ha!). Cut them open, place a chunk of REAL butter on them, lots of pepper, and get ready to be EXTREMELY satisfied with your meal! 😀
While we’re on the subject of food 🙂 (Can you tell I haven’t been to Crossfit in a few days…back…remember?)…I would LOVE to let you in on a little food that a lot people either a) have never heard about, or b) don’t have a clue what to do with it.
Delicious, sugary, melt in your mouth, buttery, peppery PLANTAINS!!!! Oh how I love you!
We had some of these this morning with our breakfast (which also included mango chicken sausage and a salad of tomatoes, nuts, apple chunks, avocado, olive oil, balsamic vinegar and pepper).
If you don’t know about plantains, I CHALLENGE you to go to a grocery store at your earliest convience and just TRY them…you will NOT regret it! If you DO know about plantains, and don’t know what to do with them…let me assist you 🙂
Take a good scoop of coconut oil and coat the bottom of your cast iron skillet (or regular skillet).
Slice the plantains as you wish. Nick usually slices them at an angle…lika this…
Then you lay them down, scattered (like the above picture) in the pan…crack on some pepper…flip them over after a little bit (they’ll have a great golden crispy color to them), cook the other side..DONE!
Now I need to warn you…once you bite into that plantain, your life WILL be changed…just prepare for that kind of life alteration. K? 🙂
I’m PROBABLY going to get back on the Crossfit wagon tonight (since my back is feeling GREAT!). The workout looks awesome! Check it out!
1 Round Every Minute for 30 Minutes
– 5 Pull-ups
– 10 Push-ups
– 15 Squats
Continue until you cannot complete a round in 1 minute
It’s been a great day so far and its only 9:44am!! I can’t wait to see what the rest of my day has in store! Have an incredible Wednesday everyone 🙂 XOXO!