It took a lot of courage for me to post this video, but I need to not only be honest with all of you, but also myself. Also, I KNOW I will be back on the wagon and living this lifestyle for the rest of my life. Therefore, I had to document my lowest point along with my highest points. If you have any tips or words of wisdom, please share them, because I need them!!!!
Wow, posting this video and admitting my faults has truly been a hard one for me. On November 7th I flew to Thailand and didn't return until the night of the 15th. Although I did fairly well in Thailand, I have not been doing good since returning (including today and this evening). I have been re-motivated by 3 events that have taken place in the past 24 hours. Watch my video and see what happens....
If you are going to look behind you, only focus on the positive, not the negative. If you are going to focus on the now, only think positive. If you are going to look at the future, only imagine positive. Sorry I can't state that in a cute saying to put on bumper stickers. The truth isn't always poetic.
So today my hubby and I made up a really good recipe, and I just had to share.... Ingredients: 8 Chicken Thighs (I used boneless/skinless) 1 lb. of kale, stripped off the ribs & chopped 1 yellow onion, diced 8 garlic cloves, minced 1 c. sour cream 2 c. heavy cream 2 t. thyme (dried) 2 t. paprika 6 TBS Butter, divided 2 tsp. garlic powder 1 c. Parmesan cheese, divided Salt to taste Optional: 1 Poblano Pepper, diced 1. On medium high heat, melt 2 TBS butter and saute garlic with thyme and a pinch of salt. 2. When garlic begins to turn a golden brown, turn heat down to low, and add sour cream, heavy cream, paprika, and 3/4c parmesan cheese. Continue to heat and mix, but do not boil. 3. Cover bottom of a roasting dish with chopped onions, chopped poblano pepper & kale. (You cannot have enough kale, and it will cook down to barely anything) 4. Place chicken thighs on top of kale. Sprinkle with salt, pepper, Garlic Powder and remaining parmesan cheese. 5. Pour alfredo sauce over all the chicken. 6. Cut remaining butter into 8 slices and put one slice on each piece of chicken. 7. Bake for 1 hour at 350 degrees, or until done. (Cover the first 30 minutes)
Sorry the pictures aren't great, as it was an after thought. It tasted so good, I had to share with others.
I am posting this early since I will have family over this evening for dinner. Once again, for breakfast, I had 5 slices of bacon and 3 eggs. I was hungry by 10:30. There is something about eating eggs that causes me to be hungry so much earlier than normal. Yesterday when I ate 1/2 a steak and 2 eggs, I was full until Lunchtime, no problem. I need to eat mostly protein for breakfast, to not include the eggs. I see eggs as a compliment to the protein I should be eating. I will no longer consider eggs as protein or anything that will fill me up. With that being said, I did stop by the Amish and pick up 2 dozen eggs.
My 2 girls produce 2 VERY small eggs a day (they are new at this, in time they will be larger eggs). As of yesterday, one of them is broody and no longer laying. Grrrr. Maybe I should really be saying CLUCK! CLUCK! For lunch I just ate a salad. Nothing special. But for dinner, well that is a different story. See these before pics:
Interested in cooking it yourself? Easy as Pie (well maybe easier if your a bad baker like me). Chop up veggies of your choice and put as bottom layer of roasting pan. Cover whole chicken with seasoning of your choice. Cover veggies and chicken with pads of butter. Stuff a quartered onion inside of the chicken and bake until done. You can also use heavy cream and make gravy from the juices on the stove. I cannot stress enough, YOU SHOULD TRY THIS. It is off the hook and so EASY to eat. Have a great Friday evening!
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