It’s Tuesday My Terrific Terrors!
Thought I’d share a quick recipe with you today and update you on the Whole30 challenge. It’s coming along fabulously and we still have no cheats!
My co-workers ate beautiful, delicious, greasy, shiny, perfect tacos and burritos today. As I sat crunching on a baby carrot and cutting up a burger patty I couldn’t help but fantasize that I too, was eating a burrito, I then realized (and so did they) I was giving their food sexy eyes…awkward. So, I guess you could call that a craving but I remained strong!
Chanting “veggies and meat are all I eat!” (For the most part. Come on, it just rhymes :)).
Szechuan BBQ Chicken Thighs
6-8 chicken breasts
1 1/2 cups gluten and soy free Szechuan sauce
Combine green onion and Szechuan sauce and marinate in a tupperware overnight. Heat the grill to medium heat and grill 10 minutes on each side or until edges are crispy (spicy+crispy chicken= YUM). The chicken would also be great over cauliflower rice!
Meanwhile, we had some leftover beets that I tossed in olive oil and salt and pepper and Jeremy threw them on the grill.
I also roasted up some butternut squash and Brussels spouts in bacon fat (this is Jeremy’s new favorite!)
Bomb Butternut Squash, Bacon and Brussels <-recipe here!
Thank you so much my loyal readers. I really appreciate you checking in and it’s so fun to share my journey with you. Don’t be shy to tell a friend to take a look, I’ll try and keep them entertained. Stay thirsty my friends!
Live to Thrive,