Fashion Round up
Happy November you guys! I cannot believe the holidays are just around the corner. I love it though! This is my favorite time of year for so many reasons! I love the weather, the activities, the food, and I love the holiday spirit! You guys are gonna get to hear from me 3 days in a row. Is that good or obnoxious? Haha. Don’t worry, though. We’ll be back to our regularly scheduled programming tomorrow. In the mean time, here’s October’s top fashion looks from Insta!
Instastory Recipes Round Up
Charlie and I came back from vacation ready to get our diets back on track so I’ve already shared a couple of the things we’ve cooked. Let me know if you guys enjoy me sharing the recipes! Everyone seemed pretty interested so I can start sharing recipes on a regular basis if that’s something you would like!
I found this recipe about a year ago on Pinterest and I’ve made it countless times! It is deeeelicious! It’s super flavor packed and tastes great grilled, pan fried, or baked. It also pairs well with a lot of different sides! I love it best with garlic green beans and Italian roasted potatoes, personally.
1/4 cup balsamic vinegar
Juice of 1 lemon
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons brown sugar, packed
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts
2 tablespoons chopped fresh parsley leaves
1. In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, thyme, oregano and rosemary; season with salt and pepper, to taste. Reserve 1/4 cup and set aside.
2. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
Serve immediately, garnished with parsley, if desired.
I snagged this recipe from a cookbook that my dad got me a couple of years ago for Christmas. A lot of Joy Bauer’s recipes are low-fiber/low-residue friendly if you have Crohn’s, Colitis, or are on a low-fiber diet for any other reason. This is my all time favorite chili alternative! Delicious!
I leave out the celery because a) I don’t like celery and b) it’s a no-no for low-fiber diets. I also skip the bleu cheese topping because I hate bleu cheese, haha. I top it with a dollop of shredded cheddar cheese instead!
6 carrots, peeled and sliced into half-moons
6 stalks celery, sliced
6 cloves garlic, minced
2 pounds ground chicken (99% lean)
2 tablespoons chili powder
2 tablespoons all-purpose flour
4 cups low-sodium vegetable or tomato juice
1/4 cup hot sauce (see Note)
plain non-fat Greek yogurt or light sour cream (optional)
chopped scallions (optional)
whipped blue cheese topping (optional), recipe below
1. Liberally coat a large pot or Dutch oven with oil spray, and preheat it over medium-high heat. Add the carrots and celery and sauté, stirring occasionally, until tender, about 10 minutes; add water, a tablespoon at a time, as necessary to prevent scorching.
2. Add the garlic and sauté for 1 minute. Add the ground chicken, reapplying oil spray if necessary. Sauté, stirring continuously and breaking the chicken into small pieces, for 5 minutes or until cooked through. As the chicken cooks, continue scraping the bottom of the pan with a wooden spoon to dislodge any large bits
3. Sprinkle in the chili powder and flour, and stir quickly to distribute them evenly. Immediately add the vegetable juice and hot sauce, and bring to a boil. Reduce the heat to low and simmer, partially covered, stirring occasionally, for about 20 minutes.
Hope everyone’s month gets off to a lovely start! Much love to you guys! Thanks so much for reading along with me!