food, goals, moving forward, running, strength

Two things, Tuesday…Gluten Free goodness and more!

Something…is different. But we will get to that a bit later.

Topic number one is….DINNER!
As I spoke about in my last post, I am working making quick yet healthy meals during the week since my work hours no longer allow 2 hours of prep time and cooking in the kitchen.
Although I am not gluten intolerant (at least by what I know medically) I do know that avoiding it has helped my IBS tremendously. I try to buy all gluten free pasta, quinoa, rice, sauces and dressings when I can find-them which is more times than not as the selection has truly grown 10 fold in the last few years. I picked up some gluten free soy sauce last weekend, and figured a nice stir fry was in order for dinner tonight.
What you will need:

A Wok for the stir fry
A sauté pan for the chicken
1 pot to boil your water for the noodles

Ingredients:
1 package of skinless chicken thighs, cubed into 1 inch pieces (place in a bowl)
ADD to the chicken:
2 teaspoons of Chinese all spice seasoning, pinch of kosher salt, and freshly ground pepper
2 tablespoons of gluten free soy sauce
4 cloves of garlic, minced
Mix well, and set aside to marinate

Veggies:
What is in your fridge? The selections are limitless!
I used:
2 cups of shitake mushrooms, sliced
6 radishes, julienned
1 baby Bok Choy, sliced at an angle
1/2 of a red onion, chopped
2 cups of fresh broccoli
2 scallions, chopped, and set aside for garnish

Pasta:
One package of Gluten free rice Pad Thai noodles

Next, fill 4-5 cups of water in your pot to boil for your rice Pad Thai pasta…
Then, quickly sauté your chicken in a skillet until cooked through, and set aside, should take about 10 minutes.

Your water should be boiling now, but before your drop in your pasta, heat some light oil (avocado or Grape seed) in your Wok on high heat.
Drop your pasta in salted boiling water (cook for about 8 minutes or until al dente), and then stir fry all of your veggies in your Wok. Season the veggies with salt and pepper, and a dash of the gluten free soy sauce. The last 2 minutes add your chicken to heat through
Drain your pasta, and serve the delicious stir fry mixture over the top! Garnish with the reserved scallions, and serve! Quick, and easy and on the table in about 30 minutes.
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Topic number 2…are you ready?
I have been retired from the Air Force for almost 3 years now. In those 3 years I have felt lost, tired, and have lacked more motivation then I care to admit. Frankly, it was tough to hang up my uniform, and put on a different ‘hat.’
It’s early to judge…but so far, I am really liking my new hat. I am letting go of things I can’t control, and embracing the future.
It is a pretty cool feeling…

Sweet dreams, Movers…

❤ Michelle

food

Easy week night meals…

Can be healthy too! Who knew? You don’t need to microwave chicken nuggets to feed your family when time is a factor! Nope…this dish will leave your family happy, healthy, and FULL!

Stir Fry made easy!

Here’s what you’ll need:
Protein of choice-although feel free to make this a veggie stir fry if you aren’t a meat eater.
I used two thick cut steaks which I seasoned with kosher salt and freshly ground pepper.
Preheat a cast iron pan on high heat that has been drizzled with extra virgin olive oil. Sear the steaks on both sides, for about 7 minutes. Turn off heat, and cover with aluminum foil to finish cooking. Let rest for at least 15 minutes. Once rested, slice thinly at an angle and set aside for plating.
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While the meat is resting, chop your favorite veggies.
I used:
3 gloves of garlic-minced
Red pepper flakes-to taste
Toasted sesame seeds-set aside to garnish
1 tablespoon freshly grated ginger root
1 red onion-diced
1 green pepper-chopped
2 carrots, sliced
1 zucchini-julienned
6 baby Portobello mushrooms-sliced
2 green onions-thinly sliced and set aside for garnish

I love mushrooms, but if you don't care for them, feel free to leave them out!
I love mushrooms, but if you don’t care for them, feel free to leave them out!

Next, heat oil (I used grape seed oil, but any light oil will do) in a skillet to high heat.
Toss in your garlic, and give a quick stir ensuring you don’t burn the garlic or it will turn bitter.
Add your red pepper flakes, and then toss in your veggies. Add 3 tablespoons of low sodium soy sauce, grated ginger, and salt and pepper to your liking. Toss for about 8 minutes, being careful to keep the crunch of your veggies.

I served over brown rice, added the steak atop the veggies and rice, and garnished with toasted sesame seeds and green onions. The entire meal can be prepared in less than 30 minutes.

Enjoy!

❤ Michelle

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