Wednesday, January 13, 2016

Day 2

Still going strong on Day 2. Had temptations in the evening when my family went out to grab some dinner (for the kids) and ice cream for everyone at Dairy Queen for my Dad's Birthday. I just drank my water :/  It was not fun to sit and watch everyone eat while my stomach growled but it was a good test of willpower. And I was not about to cheat when it was only Day 2.

J made dinner for us since I was getting home so late. Good thing because I was STARVING by the time I got home around 8:30pm.

Roasted brussel sprouts with a sunny-side up egg
Green Tea

Leftover crock-pot roast beef from Sunday
Mott's Natural Applesauce

Cashew butter

Chicken with Mustard Sauce (recipe below. Source:

Not Pictured: Pineapple upsidedown cake Larabar as an after dinner snack (it was a rough day...)

Skillet Chicken with Creamy Mustard Sauce
Serves: 4

4 boneless skinless chicken breasts
2 tbsp olive oil
1 tbsp ghee
2 cloves garlic, minced
1 small onion, diced
1 heaping tbsp Dijon mustard (check labels!)
1/3 cup coconut cream (check labels!)
1/3 cup chicken stock (check labels!)
1 tbsp fresh thyme, roughly chopped
Salt and pepper to taste


  1. Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.
  2. Heat 1 tbsp olive oil and the ghee in a large skillet over medium‐high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.
  3. Reduce heat to medium low and heat remaining tbsp of olive oil. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute.
  4. Bring heat to medium high and add chicken stock, making sure to scrap up any brown bits (flavor!) from the bottom on the pan. Add mustard, coconut cream, and thyme. Let simmer for about 5 minutes to allow the flavors to marry together.
  5. Season with salt and pepper to taste. Serve alongside your favorite vegetables!

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