Do you have a routine when it comes to your meals, or do you just wing it? I have found that if I keep a routine, I am able to eat much healthier. Most bad food choices come when something isn't readily available to eat. In an effort to help my husband and I get fit, I am diligent about my routine. I make sure breakfast and lunch are made the night before. Because I have been battling some major health issues, I am not always up and making breakfast for my husband like I used to. Steel cut oats and quinoa porridge are two of our morning staples that I can easily prep the night before. Sometimes fresh cut fruit with a protein muffin. My husband loves fresh berries and raspberries are his favorite. I tend to have those ready for him as well for a mid morning snack. I slice fresh veggies and fruit for his lunch, along with a healthy wrap and a homemade larabar. His afternoon snack tends to be seasoned almonds, or sometimes a small salad. I tend to eat the same thing I pack for him in a lighter portion. I also like to keep a hearty healthy bean soup in the fridge. Sometimes just a small coffee cup full of that soup in between lunch and dinner just hits the spot. I would encourage you to try to meal plan and stick to it. You will find eating healthier a lot easier!
I love a good stir-fry. In continuing with our healthy eating, I made this cabbage, carrot and chicken stir fry that is full of flavor. For me this is pure comfort food. I could eat it on any given day and walk away feeling so satisfied. This was my favorite healthy meal so far. If you are not afraid of ginger and garlic, I would encourage adding even more than the recipe calls for. I love ginger and garlic. The two flavors combined send my taste buds into heaven.
I wanted to say a quick blurb about why I use braggs amino acids and not Soy sauce. First of all I find gluten-free soy sauce to be extremely salty. Also I am really against eating soy. My reason? 80% of all soy products on the market are full of round-up. Before you roll your eyes at me, look it up. It is a fact. Monsanto and their "round-up ready soybeans" are killing us. Please please please take the time to watch this movie if you have not heard about this issue: http://www.youtube.com/watch?v=6VEZYQF9WlE&feature=youtu.be
I am walking in my first ever protest May 25th. It is the march against Monsanto that is worldwide. If you watch the movie and are willing to fight for our kids future's. Please go to the March against Monsanto site to find how to march in your area. Again it is WORLDWIDE. This company has wiped out several communities and must be stopped. Here is the website where you can get involved: http://www.march-against-monsanto.com/p/blog-page.html
Please educate yourself, your friends, and your family on this issue!
Now on to today's recipe...
Cabbage, Carrot, and Chicken Stir-Fry
adapted from An Edible Mosaic
10 tablespoons water, divided
4 tablespoons sesame oil, divided
2 tablespoons` gluten free soy sauce -or- braggs amino acids
1 tablespoon rice vinegar
2 teaspoons honey
2 large clove garlic, grated on a microplane
1-inch piece ginger, grated on a microplane
Pinch salt and pepper
1 lb boneless, skinless chicken breast, sliced cross-wise into thin strips
4 medium carrots, thinly sliced on a diagonal
2 shallots, chopped
2 green onions(white and greens parts), thinly sliced
Whisk together 2 tablespoons water, 1 tablespoon sesame oil, gluten free soy sauce -or- braggs amino acids, vinegar, honey, garlic, ginger, and a pinch of salt and pepper. Stir in the chicken and let it marinade 5 to 10 minutes. Remove the chicken from the marinade.
Add the remaining 1 1/2 tablespoons oil to a wok or large skillet over high heat; once the oil is hot, turn the heat down to medium-high.
Add half the chicken in a single layer and cook for about 2 to 3 minutes, turning over halfway through. Remove the cooked chicken and cook the rest of it the same way.
To the skillet you cooked the chicken in, add the cabbage, carrot, shallot, reserved marinade, and remaining water.
Toss, scraping up any brown bits from the bottom. Cook until the veggies are crisp-tender, about 3 to 5 minutes, stirring frequently.
Serve by having the cabbage carrot stir-fry on the bottom and top with the cooked chicken. Top with green onions and serve!
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