Chicken recipe

Last Week

Last Week…I skipped running because I had been starting to feel a little tight and achy. I thought it was a good plan to take a week off and just rest those muscles preemptively. In the past I wasn’t always great at listening to my body and just pushing through and then ending up injured. I guess I am getting better at that with age.

Last WeekI tried yoga again. It’s been a year or more since I went to yoga class. I quit somewhere around 29 weeks pregnant because I was having to modify like every pose and it was just dumb at that point to keep going. Then postpartum I had too much back pain to do yoga. 🙁 It was disappointing but I did PT and tried to strengthen my core in the gym and I’ve finally felt like I was ready to go back. Well, Sunday I ran on the treadmill (after a week off) and then went to class only to find out the Sunday classes have apparently been cancelled. I’d been looking forward to it for several days and was really disappointed! But the good news is that I did my own yoga stretches instead and my body felt great! I am going to try and find another class!

Last WeekendI did some food prep for lunches. I cooked three chicken breasts in the crockpot with green enchilada sauce and then shredded the chicken. If you follow my on Instagram you saw it! I also cooked some cauliflower rice to go with the chicken.

Last WeekI had a few days off from work so I was able to kind of change up my workouts. Instead of quickie lunchtime workouts, I was able to add in an extra day of weight lifting, which made me feel really good. And I went swimming on Friday night–my old routine! I’ve kind of missed my Friday night swims. They were super relaxing after a long week and put me in a good mood.

Last Friday…Michael surprised me by coming home from work with ice cream and flowers! The flowers were so beautiful. It was really nice and thoughtful of him and I loved them. In the past, I could never have fresh flowers in the house because Yggdrasil would eat them. Seriously, he’d find them no matter where I hid them, or how high up they were, he’d find them and eat them (and then puke, of course). So it was a little bitter sweet having flowers on the dining room table all weekend. I enjoyed seeing them, and I know it won’t always be a reminder of my kitty, but this time it was.

Last Friday…Logan and I packed up his bottles together and put them in the garage. It was a long time coming (we procrastinated because bottles were easier) but it was a bit sad at the same time. He’s growing up. He’s a little guy now, not a baby. But I do love having our counter space back in the kitchen!

This WeekI am recommitted to trying to be low carb, at least during the work week. I am really trying, even though I don’t like this diet and find it a struggle.

Yard Makeover and a Recipe

I wanted to share some photos of our recent yard makeover! I am ridiculously excited about it. Our yard is very big. It’s a great space for a dog to run around. The problem is that the upkeep is very hard. Every year we end up spending the entire summer working on battling the blackberry bushes and weeds and we barely make a dent in it. That’s no fun AND it means we have to make a decision every weekend–do we do responsible adult stuff or go for a hike and enjoy the summer?

So this year we decided it was time to bring in a professional. I got a name from a friend and Oscar came out and gave us a good quote. We hired him on the spot. Him and his crew came out and in one day they transformed our entire backyard!

I wanted to share the photos because I’m so excited about it! (And if you live in Portland and want Oscar’s info, message me!)

Before:

After:

They managed to get rid of all the ivy and blackberry bushes that were clogging up the fence and bushes (and edged the lawn).

And in the other corner of the yard, the blackberry bushes had completely taken over.

Before:

After:

NO BLACKBERRY BUSHES! Not a weed in sight! They trimmed the trees and bushes and it looks amazing! We were so happy with Oscar’s work. There is no way we could have even come close to making the yard look like they did.

The next weekend we had Johnson’s Bark come out and put down bark. We went with the dark Hemlock. About 5 years ago Michael had done it all himself and it was a back-breaking, multiple day effort on his part. This time? They used a giant hose to spray the bark around the yard.

After the bark dust:

How amazing does it look now? We LOVE it!! Our yard makeover in addition to have the deck rebuilt last year means we are going to spend a LOT of time outside in the yard this summer. I’d really like to get a firepit and spend as much time out there as possible.

The next thing to do: plant our veggie garden and some other plants in the yard. (I also still need to plant our living Christmas tree, ooops!) Then we are going to build a little rock path through the yard. We’re also talking about building a fire pit.

Well the weather has been kind of nice lately. Last night we sat outside on our new deck to eat dinner and enjoy our yard! Here’s the amazing recipe we used:

My Sister's Phenomenal Grilled Green Chicken

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 servings

Calories per serving: Between 450-600 depending on chicken size

From: http://nomnompaleo.com/post/7486821187/my-sisters-phenomenal-grilled-green-chicken

Ingredients

  • 1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
  • 1 cup packed cilantro leaves and stems
  • 1¼ cups packed basil leaves
  • ¼ cup packed mint leaves
  • ¼ cup Red Boat fish sauce
  • 3 peeled garlic cloves
  • zest from 1 lime
  • plenty ground black pepper
  • 1 teaspoon Aleppo pepper
  • 2 tablespoons apple juice (or 1 teaspoon maple syrup if you’re not on a Whole30)
  • Kosher salt
  • 3 pounds chicken drumsticks or thighs

Instructions

  1. Make the marinade by blitzing the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice in a high powered blender until smooth.
  2. Taste for seasoning and add salt to taste. The marinade can be pretty salty, saltier than if the marinade is used as a sauce.
  3. Place the chicken in a gallon-sized Ziploc bag and pour the marinade over it.
  4. Store the chicken in the fridge and marinate for at least an hour and up to a day.
  5. When you're ready to cook the chicken, take it out of the fridge an hour before you're going to grill it. (If you are baking the chicken, roast on a wire rack for ~35-45 minutes at 400 F. Start with skin-side down, and flip skin-side up at the 20 minute mark.)
  6. Set the gas grill on high and after the chicken is placed on the grates, decrease the temperature immediately to low.
  7. Grill the chicken for approximately 25 minutes (or until the internal temperature reaches 165 F), turning every 5-7 minutes. But be patient: Don’t go and flip the bird (legs, that is) before they naturally release from the grill surface – otherwise, you’ll leave a lot of tasty, crispy, marinated skin stuck on the grates!
  8. Serve the drumsticks with lime wedges.
http://www.110pounds.com/?p=52086

It was so nice sitting outside on the deck in the warm, sunny evening.

I had a salad and a glass of wine. Logan was refusing to go to sleep (we really need to get some black-out curtains).

The chicken was really, really delicious! This recipe is a winner. Definitely recommend. 🙂