July 7 in Health Journey
- July 7, 2021, 7:44 a.m.
- |
- Public
297.5
Things went pretty well until I discovered a hidden chocolate bar and ate half late last night. So stayed gluten free but blew my carb count.
This AM - back to eggs, veggie for breakfast
Lunch leftover chicken (made this awesome chicken thighs marinated in fresh pesto made from my garden basil, dinner a new dish - chipotle shrimp over a rice (brown rice)?
4 Comments
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Just Annie ⋅ July 07, 2021
Keep on keeping on. It's hard to live low carb in a high carb world!
Could you share your chicken dish? It sounds delicious and I'm always looking for new recipes.
AppleGirl Just Annie ⋅ July 07, 2021
Sure - I made it up — so here goes - took about 6 boneless skinless chicken thighs and made pesto (1 cup fresh basil, three TBLSP walnuts, salt and pepper to taste, two garlic cloves, 1/4 cup olive oil, splash of water, blend) and covered each thigh entirely, put in ziploc bag to marinade for about 6 hours.
Slice up onions and mushrooms (I used about one whole medium onion and 8-10 mushrooms) and heat a frying pan with a tiny bit or olive oil in it. Place thighs in pan keeping as much of the pesto on as possible, laid out as thin as possible- add the mushroom/onion and sauté until the thighs are browning on one side. Flip and let cook a couple minutes and then add chicken broth, about 1/4 cup just to deglaze the pan a bit. Keep cooking until thighs are cooked through, lower heat, add about 1/4 cup half and half or heavy cream. Serve! Didn’t look so great with the chicken being greenish and brownish, but it was delish!
Just Annie AppleGirl ⋅ July 07, 2021
Thank you!
Jinn ⋅ July 09, 2021
Wow, that sounds good !