Weight Loss Blog | Breakfast to Bed with Laura – #3
Finding a routine and some favorite go-to meals is important in helping us become more efficient with our time, but as my Dad always used to say, “a foolish consistency is the hobgoblin of little minds
.” Diversity is what makes life interesting and keeps it that way! This week Laura talks about how important it is to embrace change in your life. Just as President Bush banished broccoli from the White House back in the 90s, Laura listened up to the laments of her household and decided to remove broccoli from her house – only for the week though! Don’t underestimate the world of difference something this simple can make to your life – complaints around the dinner table go down, enjoyable family time goes up! Read on for some helpful tips and menu suggestions that will keep everybody happy.
Friday 26th January 2018
I am not a change embracer. My husband is the polar opposite. And we work together, so it gets pretty comical at times. But after some time, I come around, lace up my shoes and join the race. (If you have not read Who Moved My Cheese, do it! Our family listened to that book on a road trip a few years ago and still laugh about what mouse we are today.)
So having said that, this weeks take away is change…
Not only in your kitchen, this can apply to your life.
– Be the change you want to see in the world.
– Doing the same thing over and over again is the definition of ….you know what.
– I can’t change the White House, but I can change my house.
When your routine is boring, guess what, time to change it up. Surround yourself with people who inspire you. It can start with you. Be inspiring and you will inspire others. Volunteer your time or expertise, learn a new skill or simply try your hand at cooking something new in the kitchen.
I heard lots of laments about boring veggies this past week (and not just from the kids) so I tried a few new things. I changed things up and this week, there is no broccoli!!
Menu for the week
1. Cabbage and sprouts with Thai peanut sauce
2. Stir fry veggies with hot chili peppers and basil. (Snap peas, peppers, shredded mushrooms.)
3. shrimp with Tara kitchen Moroccan tomato jam
4. lemon rosemary chicken – see the recipe below!
5. shredded steak on flatbread
6. zucchini and bacon soup – kid request
Lemon Rosemary Chicken Breasts
For the chicken:
• 6 large chicken breast (1.5 lbs will give you 4 oz per person)
• 1 fresh lemon, sliced in thin circles
• 12 sprigs of fresh rosemary
• 2 tbsp minced garlic
• 2 tsp olive oil to drizzle
• Salt and pepper, to taste
For the veggies:
• 1 fresh bell pepper, deseeded and diced
• 1 onion, diced
• 1 cup fresh sugar snap peas
• 1 cup fresh bok choy, sliced
• 1 cup fresh mushrooms, sliced
• 1 tbsp. coconut oil
• 3 tbsp fresh basil, minced
• 1 tsp. red chili pepper flakes
• Salt and pepper, to taste
1. Preheat your oven to 350°F (180°C).
2. In a large (9 x 13″) glass baking dish, drizzle your olive oil on the bottom to coat the dish completely. Place chicken breasts in dish, spreading them out so none overlap. Drizzle more olive oil on top, and spread your minced garlic over top. Add more minced garlic if desired. Season with salt and pepper. Place 2 sprigs of fresh rosemary on top of each breast, and them a slice of fresh lemon.
3. Cook in preheated oven for 15 minutes, flip each piece oven and cook for an additional 15 minutes or until the middle of each chicken breast is no longer pink.
4. While that’s nearly finished (after flipping), start the veggies. Heat coconut oil over medium heat, add basil, red pepper chili flakes and a splash of water, let come up to temperature for one minute. Add in vegetables and stir to coat vegetables evenly. Let cook for 10 minutes until vegetables are softened, but still slightly crispy. Season with salt and pepper to taste.