Hi again! After yesterday’s more serious post about modifying the SCD to fit my lifestyle, I thought I would make today’s post very light, including a couple of awesome recipes. But first…
Breakfast: Almond bread with almond butter, honey, and banana slices. I went back for a round two slice without the bananas though.
Run: Breakfast did a great job of fueling me for a great 3-mile run around the neighborhood. I took it nice and slow and it actually felt like good run for once. It’s been a long time since I could say that. I am excited to start incorporating more of it into my routine again. My next race is a 5k at the end of August, and I am going to be ready!
Lunch: I salivate over these salads. Mixed greens with grilled chicken, strawberries, avocado, mandarin orange slices, feta cheese, and raspberry walnut vinaigrette (Newman’s Own). Insanely delicious. These are the salads I have been missing all summer. It’s time to make up for lost time.
After lunch, my mom and Abbie came over and we hung out and girl-talked it up for a while outside. As always, I love my family time. 🙂
Dinner: Quinoa with kale basil pesto.
For the pesto: food process two small handfuls of fresh kale, about 2-3 tablespoons (I used 7-8 small leaves) of fresh basil, 1 1/2 tablespoons of garlic olive oil, garlic powder, and salt until well blended. Mix the pesto in with cooked quinoa, top it with parmesan cheese, and you have yourself a winner winner quinoa dinner.
Our evening was spent watching the Olympics. My favorite is still gymnastics, but I am really loving the volleyball (except it makes me so nervous), and synchronized diving. I love it all though, really. My husband’s crazy love for the Olympics is starting to rub off on me a little bit.
The second recipe comes from Sunday night. I scanned our fridge for dinner ideas and after seeing the cherries and olives, I thought hmm…I could do something with that.
I remembered a chicken dish that Dana’s mom had made for us a while back that had dried cherries and olives, so I thought I would try to make something of that sort except use fresh cherries instead, since that is what we had on hand.
Ready to see what I came up with?
Baked Chicken with Cherries and Olives
- 2 boneless skinless chicken breasts
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- salt and pepper
- 1 cup cherries, pitted and cut in half
- 1/4 cup green olives, sliced
- 3/4 cup red wine (I used a red zinfandel)
- 3/4 cup reduced sodium chicken broth
- 3 Tbsp honey
- Season chicken breasts with garlic powder, oregano, salt and pepper.
- Use cooking spray to lightly coat a large non-stick skillet; cook chicken over medium heat for about 5 minutes on each side, or until the inside is no longer pink; remove from pan.
- Add the remaining ingredients to the hot pan, bring to a boil, stirring occasionally. Let boil until liquids reduce and you are left with about 1/4 inch of sauce in the bottom of the pan.
- Return chicken back to pan, allow to heat through for 5 minutes, and serve warm.
This dish paired well with quinoa and would be great with a side of steamed green beans as well. It could be made for date night, a dinner party, or even just a casual Sunday evening. Have fun with it!
Question of the Day: What is your favorite go-to summer lunch?