Good morning, ladies! Thanks for all your wonderful comments and also for voting in the poll. Looks like 11/23 is winning by a landslide, but we'll wait and see what it looks like come Monday. I came across this saying in a John Maxwell book and thought it was neat, "Pessimists and optimists usually get what they expect." So what are you expecting out of this last week of the challenge? And similarly, about our interactions in our day being positive or negative, "Your interaction with others sets the tone of your day. It's like the music of your life. When your interaction with others is poor, it's like having to listen to cacophonous music. But when you place a high value on people and you treat them well, it's like listening to a sweet melody as you go through your day." I for one love the interactions on this blog. When I'm on here, or when I read your comments, it's like my tank is getting refueled. But then when I turn away from the computer screen and back into real life....well...sometimes it's hard to remember positive vibes. Sometimes the resolve and determination are clouded out. Try really hard today to carry the positive feelings you get from this group of awesome ladies out into the rest of your day. Share with us how you find ways to do that!
Ok, onto the yummy healthy goodness :) Share what you've been eating lately or share a good recipe! I'm trying Kim's shredded chicken this week w/ avocado, lettuce, and black beans in whole wheat tortillas w/ fresh lime juice. There are 2 recipes here that I wanted to share that I've done in the past and just put on the menu for this week (went grocery shopping last night:) ).
Steak Salad w/ Lemon Walnut Vinaigrette
(originally from Shape or Fitness this spring)
3 oz steak
1 lemon juiced
1 T olive oil
2 T walnuts
1 t dijon mustard
3 cups baby spinach
Grill or broil steak until it reaches about 160 degrees F (medium done) and slice. In a food processor (I use the magic bullet) pulse the lemon juice, walnuts, and mustard until smooth. Toss spinach and steak slices with dressing. Serve w/ whole grain roll. (Serves 1)
Chile Chicken and Basil
(originally from Men's Health in March 2009)
1 lb boneoless, skinless chicken breast
2 serrano chiles
1 t soy sauce
2 cups fresh basil
1 T fish sauce (I left this out)
3 cloves garlic
1/2 T peanut oil or canola oil (I used sesame oil)
1 t sugar
1 tsp fresh cracked pepper
1/2 T red chili paste
Brown rice
Whole-wheat tortillas
Chop the garlic and chiles finely. Then use the side of your knife to press them together into a rough paste. Add a pinch of salt to make this process easier. Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chile paste you just made and fry for 2-3 minutes, being careful not to burn the garlic. Chop the chicken into small pieces and add them to the pan, cooking them until they're lightly browned, about 3-4 minutes. Add the soy sauce, fish sauce, chili paste, and sugar- continue to cook until the chicken is done all the way through, another 3-4 minutes. Add the pepper and basil and cook until the basil is just wilted, about 2 minutes. Serve immediately. Makes 4 servings. Serve with 1/2 each of steamed bok choy and prepared brown rice (I serve w/ brown rice & tortillas instead, eaten fajita style).
Can't wait to hear what yummies you ladies have been up to!