Day 29: we are all born superstars

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Tonight’s dinner was grilled chicken with pesto!  The piece of chicken I was trying to pound today was thicker than last time, so my hammer wasn’t working too well.  I solved this problem by putting a thin plastic cutting board on top of the chicken and pounding on that to distribute the force (thank you physics!).
 
The basil, walnuts and olive oil for the pesto looked gorgeous!  I was thinking of submitting the photo below to Dove for their Real Beauty Campaign.  (stunning organic basil and walnuts and olive oil…that fits the bill, right?)  Then I realized I was about to stick them through the food processor to make them the way I wanted them to be.  This kind of goes against the whole “you’re beautiful the way you are and don’t need to change” mantra the Real Beauty campaign promotes.
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I also made blasted broccoli but forgot to set a timer…turns out it still tastes fine even when it’s a little overdone!
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I had a ton of leftover pesto, which means two things:  (1) scrambled eggs with pesto for breakfast tomorrow!  and (2) I had an opportunity to use my awesome mini saran wrap from Japan!  (thanks mom!!)
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day 29
breakfast
  • fried egg and avocado
 midmorning
  • macadamia nuts and walnuts
lunch
  • salad with grilled salmon
dinner
  • chicken with pesto
  • blasted broccoli
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Day 16: pound that chicken

bang

Dinner tonight was dilled-except-the-dill-was-replaced-with-basil-so-i-guess-it’s-actually-basiled chicken picatta from the New Good Housekeeping Cookbook.  Since I didn’t have a meat hammer I just used a normal hammer, which works just fine!

  • 2 boneless, skinless chicken breast halves (about 12 ounces)
  • 1 ½ tbsp olive oil
  • Thinly sliced zest of ½ lemon (remove with a zester)
  • 1 tbsp unsalted butter (except all the cool kids use ghee)
  • Salt and freshly ground black pepper
  • ½ cup dry white wine (except all the cool kids use ghee))
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp coarsely chopped fresh dill (or basil, which is how I made it!  much more awesome!)
  1. Pounding the chicken breasts. Put each chicken breast half between two pieces of plastic wrap and pound them with a meat pounder or the side of an empty wine bottle, using just enough force to gently spread the meat without tearing it, until each piece is ¼ inch thick and about 5 inches wide and 6 inches long. Season both sides of the chicken with salt and black pepper.
  2. Sauteing the chicken. Heat the olive oil in a large (10- to 12-inch) skillet over medium-high heat until the oil begins to smoke. Using tongs, lower the chicken breasts into the oil. Cook until lightly browned on the underside, 2 to 3 minutes, then turn and brown the other side for the same amount of time. At this point the chicken should be firm fully cooked. If you are not certain, cut into the thickest part with a paring knife to be sure there is no longer any sign of pink or translucence. Remove the skillet from the heat and transfer the chicken to warmed dinner plates.
  3. Sauce. Pour off any oil in the skillet, then pour in the wine and stir to dislodge the browned bits in the pan. Cook over medium heat until the wine boils down to half its volume. Add the lemon zest, lemon juice, and butter; swirl the pan until the butter is melted and incorporated. Stir in the dill. Taste and add additional salt and pepper if needed. Spoon the sauce over the chicken and serve right away.

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breakfast

  • one egg with avocado
  • blueberries with almonds and coconut butter

midmorning

  • macadamia nuts

lunch

  • salad with salmon

afternoon

  • macadamia nuts
  • larabar (bought it at the supermarket I usually don’t go to–and it was $2 and stale! I guess there aren’t many whole30ers in that part of town!)

dinner

  • chicken with lemon basil sauce
  • blasted broccoli