Balsamic Chicken & Kale Pita “Pizza” (THM FP)

I’ve missed you! I have been busy eating garbage food since Thanksgiving (just being honest here) and so I had no new recipes to share with you. I decided to get my act together for the new year, so I started a THM Fuel Cycle. It’s just a more pure version of the THM eating plan, minus cheese and nuts, and with a set way to eat for two weeks. You can learn all about it in Chapter 28.

I always find myself struggling on the fuel pull days. Those of you familiar with the plan will know what I mean. Fuel pull means no significant source of carbs OR fat. You are really asking your body to burn up your own stores. Food choices get really limited and meals can become challenging.

Yesterday I was looking for something yummy and filling to eat, and I came up with this! I hope you enjoy it. I didn’t take a any extra photos, so I hope you can get the general idea. You can absolutely adapt this recipe to be an S meal, or even an E with a little more effort. I will post ideas after the main recipe. But when you can have a delicious FP, I say go for it! I am calling it “Balsamic Chicken &  Kale Pita Pizza.”

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Ingredients:

  • 1 Joseph’s Pita
  • 1 Light Laughing Cow cheese wedge
  • 3 oz boneless chicken breast, baked and cubed
  • 2-3 large handfuls of raw kale, torn into small pieces
  • 1 medium roma tomato, diced
  • 1 clove fresh garlic, minced
  • 2-3 Tbsp fat free balsamic dressing (I used Maple Grove Farms)
  • salt, pepper, oregano to taste

Pre-heat the oven to 400°.  Mix the chicken, kale, tomato, garlic, balsamic dressing and seasonings in a medium bowl until well combined. Set aside and let it marinate while the oven heats up. Spread the laughing cow cheese over the pita and place it on a baking sheet. Pile the yummy chicken and veggies on top. Bake for 12-15 minutes until the pita is crispy and everything has had a chance to get nice and toasty.

I called this a pizza, but in reality, you will probably need a fork to eat it. It was scrumptious and my hubby loved it…he ate TWO!

Variations:

To make this an S, add real mozzarella or other cheese on top. You could probably also add olives for added flavor.

To make this an E, you could ditch the pita and use Gwen’s easy bread dough for the crust. I would pre-bake the crust and then proceed as planned.

Bon apetit!

THM Stuffed Acorn Squash (E)

This was a pretty easy and very tasty recipe that was perfect for a November dinner. I tweaked the recipe I found here to be THM friendly by skipping the higher fat items, keeping this meal high in healthy carbs, but low in fat. All nutrition info will be listed at the bottom. :-)

THM Stuffed Acorn Squash (E)

 

Ingredients:

  • 2 medium acorn squash
  • 1 lb boneless, skinless chicken breast
  • 3/4 cup quinoa (I used red for color and flavor preference)
  • 1 yellow onion, chopped
  • 2 cloves of garlic
  • 1 cup mushrooms, coarsely chopped
  • 2 slices of sprouted wheat bread, toasted and cubed
  • Ripped up handful of kale
  • 1 Tbsp+ extra virgin olive oil or coconut oil
  • 1 Tbsp Bragg’s Liquid Aminos
  • 2 Tbsp chicken broth
  • Sea salt, pepper, garlic powder, rosemary, poultry seasoning, and ginger to taste

I apologize again for never ever measuring spices! I am a shake and eye ball kind of girl but I used in the neighborhood of 2 tsp of salt, 1.5 tsp of pepper, 1 tsp of garlic powder, rosemary, and poultry seasoning. I just added a shake or two of ginger.

 

Directions:

  1. Preheat your oven to 400 degrees
  2. Slice the acorn squash in half (without losing a limb) and scoop out the seeds.
  3. Spray or brush the cut sides of the squash LIGHTLY with oil. I sprayed mine very minimally.
  4. Put the chicken breast and squash in separate pans and pop them into the oven (don’t prep the chicken,  just cook it).
  5. Bake for 35-40 minutes.
  6. As soon as you put the squash & chicken in the oven, start cooking the quinoa.
  7. Chop and prepare any veggies.
  8. Start sauteeing the onions in 1 Tbsp of oil. When they start to carmelize, add the fresh garlic and the mushrooms. Season, season, season.
  9. Add the cubed bread, liquid aminos, broth, and handful of kale – heat through.
  10. When the quinoa is finished, add that and set the stuffing aside.
  11. Remove the chicken and squash from the oven when fully cooked.
  12. Cube the chicken and add it to the stuffing mixture.
  13. Stuff the acorn squash (really pile it on!) and bake an additional 15 minutes.

Drool. Eat. Enjoy every bite.

Nutrition info:

Serves Four

Calories – 366.

Fat – 7.9 grams (that includes the chicken, which should not be counted if you are a THM). Saturated fat – 1.4 grams. Polyunsaturated fat – 1.3 grams. Monounsaturated fat – 3.5 grams.

Carbohydrates – 45.6 grams. Fiber – 3.5 grams. Sugar – 3.7 grams.

Protein – 32 grams.

Wordless Wednesday

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Gratitude Sunday

Sunday ButtonI am grateful for so many things today, it would be difficult to list them all in a single post. Life has been (mostly) on the upswing over the last 4-5 months. Finding a church home has been a major contributor to my overall happiness and contentment. I was drifting spiritually, and it was affecting so many things in my life in negative ways. Church is important if you are a person of faith…don’t ever kid yourself that it’s not.

Anyway, here is my list today, and it’s rather long. Some things silly, some serious, all LEGIT. ;-)

1. A full time job with benefits. Last month my hubby was asked to go full time again at his old job. This past week was the first full paycheck. We have all the benefits already. I feel like a 5 ton weight has been lifted from my shoulders. It’s been 3+ years.

2. A refrigerator full of food. As much as I hate cleaning the refrigerator, I am beyond grateful this week that it is bursting at the seams with delicious and nutritious food. It’s been a really long time since I have seen that.

3. Doctor Who. This season and the new Doctor (Peter Capaldi) are AMAZING! I am thrilled each and every week.

4. Nature study. I have time in my schedule to do this again. I am so happy because I missed it more than I realized.

5. Food. Aside from the full fridge grat in #2 there, I mean the enjoyment of food. This last year has been an wonderful ride with THM and learning about healthy eating. I have quite a few new obsessions. Just today, I discoverd THREE: a pumpkin protein smoothie, Greek yogurt with natural peanut butter (a revelation!!), and the “Shrinker” (it’s a drink that is similar to a chai tea, and I can have it a couple times a day!). THM has made me enjoy cooking again, because I get to experiment and try so many new things.

6. Faith. Lots of good things are shaking up inside me. I feel solidly on the path that God wants me on. I can feel the growth, because it’s hard. I can feel the changes, because they make me stretch in uncomfortable ways. I love it!

7. Leadership Academy of Nevada. This new charter school is definitely a blessing in our lives this year!!

8. Running. I hit the streets again last week. I am so happy I did. I’ve missed it.

9. It’s almost October. Summer in Vegas is almost at an end. Hallelujah! I am ready for hiking, sweaters, soups, and the holidays. WOO HOO!

10. Swimming in September. Yeah, I am excited for fall, but until it arrives, my pool is still 84 degrees and I have been enjoying these last days floating in it.

Amazing Zoodles

I promised a post yesterday about zoodles (zucchini noodles), but I got busy with a bunch of other things and never got around to it. Sorry! If you have cable (or TV with commercials), you have probably seen the ads for the vegetti, which makes noodles out of vegetables. If not, no worries! I found it for you:

I have been coveting a vegetti for a while now, because I love zucchini, and pasta dishes are not something I eat with wheat pastas anymore. Dreamfields turned out to be a big, fat lie, so I was right back to chunking zucchini or using spaghetti squash. Spaghetti squash is awesome, by the way, but not quite the same as real pasta in texture.

Alas…my amazing, wonderful, spectacular friend, Melissa, bought me a Paderno vegetable spiral slicer last week for my birthday. This is infinitely superior to a vegetti, so I consider myself very blessed and grateful, indeed!

Image Courtesy of Amazon

Image Courtesy of Amazon

I have already used this baby THREE times since Saturday. I have eaten five whole zucchini in this time, smothered in chunky garden sauce and a little bit of ground turkey. On my agenda this week is alfredo sauce with grilled chicken breast. Why? BECAUSE I CAN. Guilt-free, veggie noodle deliciousness!

As you can see, the zoodles are very spaghetti-like, perhaps a bit thicker. You can use other vegetables, but I have a healthy obsession with zucchini and I really like saying, “zoodles.” If you can eat potatoes and sweet potatoes, there are other blades to make curly fries. YUM!

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You can eat the zoodles raw, but they are also a breeze to cook. If you like them with a bit of crunch, sautee them for about 5 minutes at medium-high heat with a little drizzle of EVOO. If you want them softer, toss them in the microwave and steam for 4 minutes, drain the excess water before adding sauce.

Your choices for topping these are endless. Zoodles pair beautifully with all kinds of meats, sauces, and seasonings. Zucchini is flexible like that. Needless to say, I am in LOVE!

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